Five Things Every Gourmet Tea Lover Must Know

by: - October 18th, 2011   Filed under: Making Tea

So you are also one of those who wake up to the call of that perfect morning cup of tea! It is quite surprising to know how a simple cup of tea can affect your entire day. A nicely brewed fresh cup of tea in the morning helps you to get going for the rest of the day, and therefore it is quite likely that you surely wouldn’t like to compromise when it comes to the quality of your favorite beverage.

If you are an avid tea lover then you sure have tried several kinds of tea that are available on the market, out of which, some you might have liked and some you didn’t. However, if taste, quality and color are what you are looking for, then gourmet tea is worth a try. Here in this article we will discuss a few important aspects of gourmet tea that makes it all the more preferable to people.

What makes tea ‘Gourmet’?

The term ‘gourmet’ stands for class, sophistication, and high quality, so when we say ‘Gourmet Tea’ it means a genre of tea that is of high quality and fine taste. Therefore, the name itself is quite explanatory of what this particular type of tea is all about.

How to distinguish gourmet tea from others of its kind?

In order to classify tea as gourmet, it is very important for it to fulfill certain criteria. They are as follow:

Loose tea is gourmet:

For a type of tea to be classified as gourmet, it is very important for it to be loose and should not come in any tea bag. The teas that come in tea bags do not qualify as gourmet tea.

Tea quality:

The quality of the tea also plays an important role in making it gourmet. The quality has to be excellent. Poor quality or graded tea can never reach the status of gourmet. Some of these teas are of such fine quality that they charge hundreds of dollars for a pound.

Tea blend:

The blend of the tea also defines the category it falls under. So, like quality, the blend of the tea also has to be simply excellent to be able to qualify as gourmet tea.

Why go for gourmet tea?

If you have gone through this article carefully, then you are sure to have an idea by now why one should opt for gourmet tea. However, below are a few reasons to support the same:

• It has many health benefits.

• It offers you excellent taste.

• It offers you different flavors and styles of tea.

• Beautiful aroma.

Where do I find gourmet tea?

There are two ways to go about it; either you go to a tea store in person or simply use the internet to shop for gourmet tea. However, there are pros and cons both like, if you go to a store, then your options will be limited but you can personally examine the product before buying and in case you plan to buy online, then of course you will be exposed to a wide range of products, the only drawback is with shopping for tea online is that you can’t analyze the tea before making your purchase. Having said this, good companies usually guarantee the quality of tea they deliver. After all, their credibility is directly related to the quality of tea they provide!

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Fresh tea storage shelf life?? Mechanical refrigeration

by: - October 6th, 2011   Filed under: Making Tea

Fresh leaves of tea plucked from tea plants after its inclusion on the heated oxidation. Such as vitamin content decreases the oxidation of polyphenols, aroma components of the consumption of carbohydrates is also very obvious changes. If fresh leaves have a fresh smelling alcohol Aoba Vinegar Ester, Aoba ethyl alcohol has been the gradual disappearance. While lipid oxidation and decomposition to form a new fragrance ingredients.

Peak in mass production, Tea Difficult to be taken and the system, especially the fresh leaves must Storage South and summer, high temperatures, fresh leaves and rotting due to improper care, or economic loss caused by degradation treatment is common. Therefore, the fresh leaves of fresh leaf processing Storage technology is top heavy things. Any tea factory (fresh leaf processing) should have good storage facilities for preservation of fresh leaves.

Quality green tea color, aroma long, but tea bags placed on a slightly longer period, the original color will have to change, because although the packaging bag tea, but the air bag will still be with the tea vc and carbohydrates react directly affect the quality of fresh tea.

As nitrogen chemistry under normal conditions does not react with other chemicals, it is a good protection of nitrogen gas, the region or tea factory conditions, nitrogen should be used vacuum packaging tea packaging methods, This will not only save time for more tea can keep the original color, but also to improve the grade of tea.

Tea packing can not simply vacuum packaging, as transportation in the process of finished tea, will be piled up high, vacuum-packed bag without air, it is easy to tea burst.

Fresh leaves and fresh storage of finished products

Fresh leaves many inclusions in the process of making tea into tea color, flavor and quality of active ingredients and quality ingredients. During storage due to intense oxidation and consumed so fresh leaf dry matter loss increase. Stored at 20 degrees 24 hours under 5% of the fresh leaves of dry matter loss, which under the conditions of storage than 5 degrees loss of dry matter content 60% higher. Amount of dry matter loss, with the storage temperature increased. This rate of loss to reduce the tea fresh leaves, dry matter loss rate of 5%, equivalent to the system virtually out of the finished tea decreased by 5%. The original can produce 100Kg of fresh leaves, now only produce 95Kg tea, less 5Kg. This invisible economic loss is very serious. Therefore, to quickly lower the leaf temperature after harvest is necessary.

Fresh leaves are picked they are continuing the intense heat and VC oxidation, seriously affected the quality of fresh tea, if the fresh leaves piling up for too long, the water consumption of a large number of compounds, amino acids and proteins amide hydrolysis, and then into can smell the ammonia smell of corruption, indicating fresh leaves have been bad, the value of loss tea can only be discarded as fertilizer. And continued to make fresh leaves at high temperature under the action of oxygen, the red wound, greatly affect the quality of finished tea.

Storage encounter different problems, all areas should operate under their own conditions, the basic steps are as follows:

Fresh leaves warehouse in order to ensure the fields will have a higher heat, should be 9 to 10 o’clock in the morning before the festival ended. Leaves move quickly after harvest to cold storage, loading boxes in a prepared paper, into the bank’s shelves, it is best not to use bare package, because fresh leaves at high speed and high wind pressure cases, water evaporation is faster, so use a closed package, you can play some small holes around the cartons to heat.

Leaves warehouse determined according to the production, harvesting tea in some areas more concentrated, should the appropriate building large libraries, and to use larger equipment, in order to focus on storage, after tea, cold enough lowering the volume of the temperature. Gewalami (M. Mtbapamh) test, 1 degree in the fresh leaves can be preserved under the conditions of 10 to 12 days, not only does not decrease the quality of fresh leaves, but increase the quality of tea.

Wound red and hot tea, and is directly related to oxidation, can solve the above, conditions can be placed in fresh leaves Plastic bags Pumped into 95 ~ 98% of nitrogen, can effectively solve the red problem.

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Fresh tea storage shelf life?? Mechanical refrigeration – tea packaging, vacuum packaging – Food Industry

by: - September 6th, 2011   Filed under: Making Tea

Fresh leaves of tea plucked from tea plants after its inclusion on the heated oxidation. Such as vitamin content decreases the oxidation of polyphenols, aroma components of the consumption of carbohydrates is also very obvious changes. If fresh leaves have a fresh smelling alcohol Aoba Vinegar Ester, Aoba ethyl alcohol has been the gradual disappearance. While lipid oxidation and decomposition to form a new fragrance ingredients.

Peak in mass production, Tea Difficult to be taken and the system, especially the fresh leaves must Storage South and summer, high temperatures, fresh leaves and rotting due to improper care, or economic loss caused by degradation treatment is common. Therefore, the fresh leaves of fresh leaf processing Storage technology is top heavy things. Any tea factory (fresh leaf processing) should have good storage facilities for preservation of fresh leaves.

Quality green tea color, aroma long, but tea bags placed on a slightly longer period, the original color will have to change, because although the packaging bag tea, but the air bag will still be with the tea vc and carbohydrates react directly affect the quality of fresh tea.

As nitrogen chemistry under normal conditions does not react with other chemicals, it is a good protection of nitrogen gas, the region or tea factory conditions, nitrogen should be used vacuum packaging tea packaging methods, This will not only save time for more tea can keep the original color, but also to improve the grade of tea.

Tea packing can not simply vacuum packaging, as transportation in the process of finished tea, will be piled up high, vacuum-packed bag without air, it is easy to tea burst.

Fresh leaves and fresh storage of finished products

Fresh leaves many inclusions in the process of making tea into tea color, flavor and quality of active ingredients and quality ingredients. During storage due to intense oxidation and consumed so fresh leaf dry matter loss increase. Stored at 20 degrees 24 hours under 5% of the fresh leaves of dry matter loss, which under the conditions of storage than 5 degrees loss of dry matter content 60% higher. Amount of dry matter loss, with the storage temperature increased. This rate of loss to reduce the tea fresh leaves, dry matter loss rate of 5%, equivalent to the system virtually out of the finished tea decreased by 5%. The original can produce 100Kg of fresh leaves, now only produce 95Kg tea, less 5Kg. This invisible economic loss is very serious. Therefore, to quickly lower the leaf temperature after harvest is necessary.

Fresh leaves are picked they are continuing the intense heat and VC oxidation, seriously affected the quality of fresh tea, if the fresh leaves piling up for too long, the water consumption of a large number of compounds, amino acids and proteins amide hydrolysis, and then into can smell the ammonia smell of corruption, indicating fresh leaves have been bad, the value of loss tea can only be discarded as fertilizer. And continued to make fresh leaves at high temperature under the action of oxygen, the red wound, greatly affect the quality of finished tea.

Storage encounter different problems, all areas should operate under their own conditions, the basic steps are as follows:

Fresh leaves warehouse in order to ensure the fields will have a higher heat, should be 9 to 10 o’clock in the morning before the festival ended. Leaves move quickly after harvest to cold storage, loading boxes in a prepared paper, into the bank’s shelves, it is best not to use bare package, because fresh leaves at high speed and high wind pressure cases, water evaporation is faster, so use a closed package, you can play some small holes around the cartons to heat.

Leaves warehouse determined according to the production, harvesting tea in some areas more concentrated, should the appropriate building large libraries, and to use larger equipment, in order to focus on storage, after tea, cold enough lowering the volume of the temperature. Gewalami (M. Mtbapamh) test, 1 degree in the fresh leaves can be preserved under the conditions of 10 to 12 days, not only does not decrease the quality of fresh leaves, but increase the quality of tea.

Wound red and hot tea, and is directly related to oxidation, can solve the above, conditions can be placed in fresh leaves Plastic bags Pumped into 95 ~ 98% of nitrogen, can effectively solve the red problem.

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Tea Expo, thousands of miles to West Lake Longjing Xiangpiao

by: - September 4th, 2011   Filed under: Making Tea

If you use key words to summarize Hangzhou Spring, “Spring Tea” is the best choice.

Indeed, the spring, Hangzhou city have occurred in each event and tea related. From Hangzhou, the most concerned about when the first spring and mining allocated to each of spring and the first half and the international tea market with the fair.

There is no exploitation of the annual Spring Lake Longjing, there would not be fair in Hangzhou West Lake International Tea Culture, Tea Expo in Hangzhou, West Lake Longjing tea put the potential out of the depth of excavation, to this healthy beverage is growing and more people are aware of.

Hangzhou people’s understanding of the tea is multidimensional. Tea is not only a beverage, tea or a culture, tea can be a tourist attraction, is on the table for a tea gourmet tea … … in this year’s Fair theme from the 14 projects and 5 series and the depth of experiences and cultural activities and tea line, time spanning a half months.

Although many of Tea Expo project was not yet officially started, but apparently there are more rich tea expo extension. Because, at the moment, observe the Hangzhou people or the details of each and every visitor, be able to search for a hint of green tea aroma.

This weekend, a group from Anji Road Primary School in Hangzhou Ya children learned how the authentic West Lake Longjing tea into the bubble.

Sure enough, the children are in Hangzhou, a good impression on the tea has a natural, and naturally gifted, learning together is a little pass.

Acquaintance Xian Zi, then tour the rain, quietly prepared with, carefully set tea, moist tea bud, hanging pot high red … … Although the steps in green tea brewed complicated, but especially the children listen carefully, is enthusiastically arrange things yourself up.

In the event, have a posture of tea rather strange children, had a cast on his left hand. He called He Siyuan, 7 years old this year, some time ago accidentally left hand to the fold of the. Although only “send” the right hand brewing green tea, but this did not even affect his learning progress. Finished, he was very excited and said: “I learned to make tea, and after the father’s mother also drink of a drink with my bubble friends.” Side of the father is even more fun: “Her son is the first contact with the tea , but I was satisfied with his performance today. ”

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Using Bruce Deuley’s Own Texas Tea Maker Plans I found on the Internet, I show you how to make your own worm tea brewer. I spent less than .
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