Tea Blog
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- FENG HUANG DAN CONG – PO TOU XIANG
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FENG HUANG DAN CONG – PO TOU XIANG Diesmal dürfte ich einen ganz besonderen Oolong, einen Po Tou Xiang Dan Cong aus Feng Huang, verkosten. Die Tee Probe wurde mir freundlicher Weise von Phoebe Lin zur Verfügung gestellt und stamm von der Tee Farm ihrer Familie in Feng Huang. Dieser Oolong ist stark oxidiert und …
- UMAMI – THE FIFTH TASTE
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Umami – The fifth taste Often, among tea enthusiasts, you’ll hear the term Umami, particularly in connection with high-quality Japanese and Chinese green teas. Although Umami was discovered by the Japanese scientist Kikunae Ikeda as early as 1907, it remains relatively unknown to the general population. In addition to sweet, sour, bitter, and salty, Umami …
- EGCG and other catechins in tea
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Tea is rich in polyphenols like the catechin epigallocatechin gallate (EGCG). This catechin accounts for about a third of the weight of dry green tea and is the most important antioxidant in tea. The highest concentration of EGCG contains white, followed by green tea. In black tea, the concentration of EGCG is lower since they are …
- Baihao Yinzhen – Silver Needle tea
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Baihao Yinzhen, often known as Silver Needle tea, Needles Pekoe or White Hair Silver Needle is a specialty tea from Fuding. Genuine Baihao Yinzhen is produced from the Da Bai variety of Camellia sinensis. This is important to emphasize because many fakes are available which are made from a green tea. History Baihao Yinzhen was …
- The optimum water temperature for infusing tea
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When tea is steeped it is important to choose the right water temperature. Some people claim that tea must be steeped with boiling water because of risk of germination. That this is not true, we know at least since the introduction of pasteurization. When tea is infused too hot various flavors will evaporate and the tea tastes …