News and Announcements
I was completely THRILLED when I received a package in the mail from Global Tea Hut recently! It contained August and September’s issues and teas inside and today I am sharing September’s “Nostalgia” 2016 Traditional Oolong from Global Tea Hut in this post! One of these days I will most likely be reviewing an issues or at least the publication side of the Global Tea Hut but for today I wanted to focus solely on Read More
The post “Nostalgia” 2016 Traditional Oolong from Global Tea Hut appeared first on SororiTea Sisters.
When I first started drinking tea everyone referred to the changes that occur in tea during processing as fermentation. It has become a bit of a raging debate as to whether oxidation is accurate. Now, what exactly do these terms mean?
Fermentation is a metabolic process where sugar is converted into acids, gasses, and alcohol. It usually carried out by an agent such as bacteria and yeast. Fermentation can occur naturally but humans learned long ago how to manipulate this process in order to make alcoholic beverages like beer and wine. Unless we are referring to kombucha, fermentation is not what is occurring during the manufacture of most tea.
Oxidation is an enzymatic process that as the name implies, requires oxygen. This is similar to what happens to the way an apple slice turns brown when it is exposed to air. Polyphenols in the leaves absorb oxygen, converting them to polyphenol oxidase (PPO). PPO is responsible for the creation of thearubigins. This substance gives black tea leaves their reddish color as well adds depth of flavor. Applying heat to the leaves halts the process of oxidation.
The browning of apples is similar to what happens to tea leaves.I was working for a French tea company and tried to explain to them that fermentation is not exactly accurate. My superiors replied that in France, oxidation is considered a chemical process while fermentation is considered a biological process. I suppose this makes sense when we consider that iron rusting is also a type of oxidation. They believed that this cultural bias would affect whether or not consumers believed their product to be natural. Perhaps this is part of the reason why there is still so much confusion in the tea world. I believe there are also issues with translating Chinese terms to English that may have played a part.
Puerh is one of the few exceptions to this rule. Shou, or cooked puerh, is inoculated with bacteria to initiate fermentation. The process is similar to the way that mulch is created. There is some debate about whether sheng, also known as raw puerh, is truly fermented. Some categorize it as a green tea for this reason. However, there is some bacteria action involved when a tea is aged, particularly in humid storage.
This is a very simplified explanation of a complex topic. An entire book could be written on it but hopefully, this will help to clear some things up. It is my hope that the industry will eventually come to a consensus about using oxidation rather than fermentation. It’s important for educational purposes both for those in the biz and for consumers, particularly in the United States where we are already so behind the rest of the tea drinking world.
Herbal tea can be a great before-bed comfort, especially as the weather gets cooler. Composed of sweet and savory herbs and naturally caffeine-free, it’s hard to go wrong. Usually, my one complaint with herbal tea is that the flavor is mild or too delicate, but wow! Was I proven wrong on this blend! The lavender is so fresh, fragrant, and plentiful– it all but knocked me over when I first got a whiff of the Read More
The post Pacific Coast Lavender from Winterwoods Tea Company Courtesy of Amoda Tea appeared first on SororiTea Sisters.
I love a good cuppa Earl. But I also like to pick out what makes an Earl Grey DIFFERENT, too! Today I have a WONDERFUL Earl Grey offering for you! It’s Earl Grey from Metolius Artisan Tea. First…what makes Earl Grey from Metolius Artisan Tea different? A few things. Metolius Tea combines three high-grade black teas from small production farmers in Yunnan, China, combined with genuine farm-direct Italian bergamot, pure Madagascar vanilla bean, and bachelor’s Read More
This tea would be as COOL AS A CUCUMBER except for I drank it HOT! That’s right…Cool Cucumber Melon Green from Stylin’ Tea Blends! Cool Cucumber Melon Green from Stylin’ Tea Blends has flatter pressed and dried green tea leaves that are medium in length and aromatic in their own right but what makes this flavored green tea special is the cucumber! LARGE circular, thinly sliced cucumber pieces that have also been dried, of course. Read More
Seeing is that I will not being going to France anytime soon I figured the best way to awaken my senses and transport myself over there – meditatively – is by sipping on French No.7 from Blue Hour Tea. If you are drawn in by intensely fragrant teas make sure you put French No.7 from Blue Hour Tea on your list TO TRY! Basically this is their version of Lavender Earl Grey but a pepped-up Read More
The post French No.7 from Blue Hour Tea- An Earl Grey Tea Blend appeared first on SororiTea Sisters.
Not too long ago I took a sip or two of Green Gogi Tea from Dave & Solomon’s Tea HOT. It’s was just fine and dandy but I was eager to try it ICED because I had an inkling that it was going to be AWESOME and I was right! I guess one could add a sweetener of their choice to Green Gogi Tea from Dave & Solomon’s Tea if they wanted to do it Read More
In Search of Japanese Teaware
My dear friend +Jo J casually mentioned in chat one day that she was in Japan. My reaction was somewhere along the lines of, "Say what!". I've been eagerly awaiting to here about her adventures there and this week's post is exactly what I wanted to hear.
World O-Cha festival 2016
Speaking of Japan, Florent at Japanese Tea Sommelier gave us a report of his experiences at what sounds like an amazing event. It's held in Shizuoka every three years and I think I'm making it my goal to attend the next one.
White2Tea Daily Drinker
I love the review style of Diary of a Northern Teaist. This week their post reminded me of a tea I've been meaning to try as well as an old tea leaf sniffing technique that I had abandoned sometime ago.
Tea Tales and Mocktails
I've said it before and I'll say it again, +Geoffrey Norman gets to go to all of the cool tea stuff! This week he regales us with his experience at the holiday launch event for Smith Teamaker. The Morning Light and Wuyi Whiskey definitely sound like they are right up my alley.
Sneak Peak: UNYtea Chou Shi
A fellow tea blogger, Jeffery at UNY Tea Guy, recently launched his own tea company. I haven't had a chance to try his wares yet so I was really excited to see a sneak peak review pop up from +Georgia SS. I love me so Dan Cong and this is one that I have not heard of before. Apparently it is a new style of processing that results in a greener tea than usual.
When I started getting into teas, I learned the joys of a High Tea service. Mini sandwiches, petit fours, and the delicious scones, all hanging out on their stacked plates and there to devour as you sip on some tea. Living in Toronto, I have no shortage of High Tea options. From the Tea & Hats Service at the Windsor Arms to the Chocolate High Tea at Moroco, the possibilities are endless. Today I found Read More
The post Our Sister checks out the Jam and Tea Service at the Kitten and the Bear . . . . appeared first on SororiTea Sisters.
So many memories and tea associations are going thru my head as I sample Passion & PuriTEA from Cup of Love, which is perfect because today’s Vegan MoFo topic is all about memories. Now the official post is about food memories, but we are going to put our own twist on the post again and make this just about memories. Let me explain…my Grandmother…the Grandmother who started me on tea at the tender age of Read More
Now after the turkey has been eaten, the table has been cleared away, and the festivities start to die down. . tea enthusiasts are checking around to see where the awesome deals are. Never fear! We’ve got a few of them listed for you here! 52Teas: On Black Friday, we will have “Black Tea Friday” and all black teas will be 45% off – no discount code necessary, the discount is automatic. All black teas Read More
I didn’t see this when it came out, but apparently, they found a box of tea from 1698. I only saw this because I’m now reviewing a book called Empire of Tea: The Asian Leaf that Conquered the World. What’s interesting, first and foremost, about this tea, at least from the somewhat grainy picture that they showed, is that the leaves are still green. Moreover, that this is unmistakably green tea – small buds, processed in ways that looks to be quite similar to what we consume now as greens. The fact that it kept its colour is quite interesting. I wonder how they have stored it in the intervening years, and what process the tea was produced under. Of course it’s a pity that they won’t let anyone try it, but it’s quite interesting nevertheless.
Whew! I don’t know about you, but I love hot tea. I mean, duh, but wait for it. For me, tea is the ultimate comfort drink. There’s nothing I love more than curling up with a blanket, a book and a hot cuppa. Finally, FINALLY, it’s cool enough to do that (in Seattle – Naomi, you’re on your own in Vegas).
In Seattle, we’ve had a scorcher of a summer and while it’s been wonderful, it’s pretty uncomfortable curling up on a leather sofa in your short shorts and sipping hot tea when it’s 90 and humid. I’m just going to let you sit for a moment with that picture in your mind.
But there’s always iced tea, you say? Well sure. And I drank a considerable amount of iced tea this summer. It’s wonderful and refreshing. There are so many options for turning tea into summer treats.
However, nothing beats a lazy morning, sipping on a piping hot Earl Grey while reading about ghost stories or endless love. There is nothing cozier than curling up in blanket, staring into the fire and breathing in the smell of a jasmine green.
A photo posted by Audrea Fink (@audrea11) on Sep 30, 2015 at 2:18pm PDT
AND. IT’S. FINALLY. TIME. TEA TIME! The best kind of tea time. The fall leaves, morning fog, crisp air, boots and scarves kind of tea time. The time where your cup warms your cold fingers and the steam warms your cool nose.
The best part of it all is that now, it’s going to be the perfect tea time (in Seattle at least) for the next few months. And I’ve already started gearing up the office to be prepared. A co-worker and I built our own little tea cozy corner.
A photo posted by Audrea Fink (@audrea11) on Sep 18, 2015 at 11:32am PDT
That entire cabinet the basket is sitting on is filled with tea, so you can be sure we’re prepared for the teapocalypse here. So bust out your mugs, scarves, boots and hipster hats because it’s finally time to enjoy a proper cup of tea (without sweating and sticking to your leather seat).
It was a fall evening in 2008 that I decided to start a tea blog. In retrospect I knew very little (still do in fact.) However I did have one thing, passion, passion to learn, passion to know, and passion to try. Honestly I had no clue then what the next 7 years would entail, and what I would learn, but knowledge about tea aside, the thing I have learned is what passion can do for life, and
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by tea alberti 1. How did you start your story with tea? - I’m not quite sure if I understand your question properly. Do you mean how I first started drinking tea? I actually talked about it in the Wall … Continue reading →
Placeres una nueva propuesta de TARAGÜI para disfrutar del momento del té sabores más acentuados aromas delicados + nuevo diseño. Se incorporan a la renovada línea de té combinaciones innovadoras de aromas y sabores deliciosos Para disfrutar del té en … Continue reading →
Zona Taragüi Y el mate llegó a los bares La nueva propuesta de Establecimiento Las Marías para disfrutar del mate en más de 100 bares. Llegás al bar y además de un café o un té podés disfrutar de otra … Continue reading →
Hostmaster Pattern / teacup by New Martinsville Glass Company