Archive for the ‘Tea’ Category
For tea connoisseurs and lovers, perhaps preparing the perfect cup of Darjeeling tea is no problem anymore, but there are still so many things to be learned. And for people who are just beginning to enjoy the pleasures of the afternoon tea, here is a good way to start, by learning from the experts.
According to George Orwell, there are 11 rules to follow for the perfect cup of tea. He was the one who predicted, that tea was here to stay for the long haul. The problem however, is those modern preparations with too much flavoring, preservatives and sweeteners make the tea to totally lose its authentic flavor!
So what the Royal Society of Chemistry (RSC) decided to do, to commemorate Orwell’s 100th birth anniversary is to look closely at his 11 rules. But, what made this endeavor more interesting is the entrance of yet another chemical engineer at Loughborough University, Dr. Andrew Stapley, who commented that Orwell’s 11 rules on the perfect cuppa is wrong on some points.
The first point Dr. Stapley questioned was the extravagant preparation of Orwell for a six spoons of tea per pot to make it perfect. This supports the RSC recommendation of only one full single spoon of tea leaves for every teapot. The latter is probably more correct because excellent Darjeeling tea leaves do not follow the principle of more for better taste, and in fact requires only just enough to give the perfect aroma and taste of an authentic Darjeeling tea!
The next point in question is the perfect timing on when to add the milk. RSC has already released a warning that says that pouring of milk in hot tea causes a chemical reaction called “denaturation of milk proteins.” This means that at high temperatures the protein content of milk becomes clumped up, which is exactly what happens with spoiled milk. This may not be actually spoiled but, with certain chemical processes there may be ill health effects that can happen.
So to preserve the freshness of the milk, it is best way to pour it at the bottom of the cup and then pour the hot tea. This way the cold milk will cool the tea and not the tea warming the milk, spoiling it and ruining the taste of the entire Darjeeling tea.
Another case in point in Orwell’s rules that Stapley did not agree is, that the sugarless tea is the perfect cuppa. Although the addition of sugar is not entirely bad, because it neutralizes the astringency of the tea, too much of it however, will ruin the authentic taste of the Darjeeling tea. And according to Stapley a little milk will not hurt as long as it is not overdone.
To summarize all their positions on these points, Dr. Stapley, Orwell and the RSC have their own standards for the perfect cuppa. They all would agree on some points and yet disagree on some other points, but in conclusion, it is the tea drinker who should decide what is the perfect cuppa for him or for her. The recommendations of these three tea connoisseurs may be helpful to give some suggestions that tea drinkers might consider following and then decide whether it is for them or not.
With US$5 billion market in the United States alone in 2003, a 500% increase in 10 years, tea is a well established industry that is quickly growing. Tea bags, loose teas, tea shops, and gourmet teas are only a few examples of the outlets for this ever increasing number. Though sales have been mainly rooted in the standard teas stemming from the Camelia sinensis plant (Green tea, Oolong tea, and Black tea), a vast increase in herbal and natural medicines in the western world has brought upon a virtual explosion of Organic Herbal Tea Blend, releasing any confinements there may have previously been.
Now it is not only Big Business that is apart of this industry as the infinite number of herbal tea blends are combing with the free commerce of the internet. This conception is creating new life in an industry that had been patiently waiting. New companies are forming, new mixtures are being created, and now even new tea bags are being designed.
The machine manufactured tea bags are still standard in market where cost is being put before quality. A metal staple is used to close a bag filled with low quality tea dust, which is known to have very low health benefits and give a more bitter taste than its whole leaf loose tea counterpart. Due to the manufacturing techniques used by these production factories, tea dust is the only filler able to be injected with the machines used to mass produce these bags. As the general size of each organic herbal tea blend is larger, they are unable to be used with these processed bags.
Second in popularity is a relatively new pyramid shaped tea bag. A more spacious bag allows for a free floating of the loose tea that is inside. Though higher in quality than the stapled standard, problems of this style include a large shape and size that makes bulk packaging difficult. Also, most bags are filled with green and oolong loose teas, as opposed to organic herbal tea.
With the combined short falls of these two bags, the ever increasing number of organic herbal tea blends and home based companies are in desperate need for a tea bag to match their unique nature. Fortunately as the number of companies is increasing, and more money is entering into the market, handmade gourmet tea bags are being created, better matching the ingenuity behind each organic herbal tea blend. It is very possible that as the number organic blends increase in popularity, raising the desire for organic products and higher health benefits, consumers will be more willing to pay slightly higher prices to receive significantly higher in quality tea bags. With this in mind, it very well could be that a unique organic herbal tea blend could be your gateway to differentiation in a busy tea industry.
As you all know, the Chinese are so meticulous when it comes tea wares. Perhaps this is due to the fact that tea wares like the Chinese tea cups and tea pots play a very important role in the tea preparation. A tea ceremony would not be successful without the use of tea wares. As many people said, the true essence of a Chinese tea ceremony would not be felt if tea wares are lacking.
One of most necessary item in a typical Chinese tea set is the Chinese tea cup. Well, tea cups come in different designs and forms these days. They even differ according to their uses. In this article, I will mention three of the most well-known and highly purchased Chinese tea cups these days. Note that these tea cups are now available in the market and you can even found them online, particularly at http://EnjoyingTea.com.
Consider the following varieties of a Chinese tea cup:
Filtering Tea Cups
As the name implies, filtering tea cups or mugs are used by tea drinkers to primarily filter the tea. Most of this kind of Chinese tea cup are designed and crafted with internal filters. Here are few samples of filtering tea cups:
• Yixing Clay Filtering Mug – This tea mug is made in Jiangsu province, an area situated 120 miles northwest of Shanghai China. For centuries, the Yixing wares are known to be the best vessels for tea. They were made in purple clay and are said to absorb the aroma and flavors of the Chinese tea. These Chinese tea cups are also said to have the ability to withstand high temperatures and are slow to conduct heat. Therefore, the handle remains comfortably cool even when enjoying very hot tea. And, to enhance the practical usage, this Chinese tea cup has an internal filter.
• Poet Filtering Tea Cup – This Chinese tea cup is actually a porcelain mug which is deemed as a perfect companion for enjoying loose tea leaves. It comes with its own lid and an internal porcelain filter, allowing room for tea leaves to expand and provide full infusion of the leaves. Today, this variety of Chinese tea cup depicts a picture of a Tang dynasty poet inspired by outdoor beauty.
Cast Iron Tea Cups
• Black Cast Iron Tea Cup – This item has long been considered as perfect for enjoying tea. It can serve as a great companion for any cast iron teapots and being a classical teapot, it is made from sturdy iron and has enamel coating on the interior to prevent rusting. It is worth noting that this Chinese tea cup now comes in different color.
Specialty Tea Cups
• Small Peony Flower Gaiwan – As the name implies, this porcelain Gaiwan has a lovely peony flower design. Gaiwan actually originated from Ming Dynasty and became popular during the Chine Dynasty in China. Accordingly, this Chinese tea cup is large enough to accommodate tea brewing, yet small enough to be held comfortably for drinking.
• Four Season Character Tea Cup – This is but an exquisite porcelain tea cup. It has four season calligraphy character at all sides, so the name bears it.