India is home to the largest tea producing regions in the world. Of the many tea-growing regions of India, the three most celebrated are Assam, Darjeeling and Nilgiri.
Assam is located in northeast India. It is the largest tea-growing region in the country. The tea produced here is known as Assamese tea and is mostly grown in the Brahmaputra Valley. This black tea is brightly colored and has strong, malty, raisin-sweet flavors. Interested in Assamese tea? Click here to take a look at EnjoyingTea.com’s variety of Assamese teas.
Nested in the Mahabharat Range (or Lesser Himalaya) is the famous tea-growing region of Darjeeling. Darjeeling tea is well-known for its true uniqueness and elegance. It is treasured for its rich, golden flavor and its distinctive taste. It has a bold flavor with a fruity aroma. Many consider Darjeeling to be the “champagne” of tea. At EnjoyingTea.com, you can find an exquisite Organic Darjeeling Black Tea, which is sure to…
Lu An Gua Pian, is the Chinese name for Emerald Petals Green Tea. Lu An is the region in the Dabie Mountains of the Western Anhui province of China, where the leaves are grown. Gua Pian refers to the term melon seeds in Chinese. The name describes the wet tea leaf’s shape thought to resemble melon seeds and so Lu An Gua Pian is also commonly called “Lu An Melon Seeds.” The tea later adapted to the name “Emerald Petals” green tea because of its beautiful look.
This green tea is comprised entirely of delicate, flat, vibrant, emerald green leaves. Unlike most teas, it is picked and processed using only the leaf. The buds and stems are carefully removed and only the first three leaves on each branch are used.
The dried leaves are long and narrow and when brewed, yield a lovely and refreshing floral aroma with a light green color, subtler than its exquisite emerald green leaves.
Emerald Petals green tea is an extremely smooth beverage, with a sweet and silky taste that slowly…
The history of the
Did you know?
You’d never guess that the creation of teabags was actually a mistake!
In 1908, Thomas Sullivan, a tea importer, decided that in order to cut costs, he would send loose tea…
“Gaiwan” refers to a popular type of covered teacup, which has been used in China since the Ming Dynasty, during the mid-1300s. Gaiwans are elegant and simple, often made from porcelain, and consist of a saucer, bowl and lid. Since gaiwans are covered teacups, they can be used in place of a teapot and are excellent to use when brewing teas with delicate aromas and flavors like white, green or oolong teas.
The process to brew tea with a gaiwan is quite simple with a few easy steps to follow:
- Bring your water to a boil.
- Pour water into the gaiwan teacup.
- Measure your tea. The amount of tea that you will add will depend on the size of your gaiwan teacup and the type of tea that you are brewing.
- Close the gaiwan, place on the saucer and gently shake it; then allow the tea to steep. The amount of time that you allow your tea to brew will depend on the type of tea that you choose and most teas advise will advise you of…
Mao Jian is a popular type of green tea that is from the southeast interior Anhui Province of China. It is grown near Huangshan, or Yellow Mountain, an area rich in its variety of green teas.
The best Mao Jian is harvested in early spring. Unlike some teas, when picking Mao Jian only the new tea buds and the leaf nearest to the bud are picked. After being picked, these Chinese tea leaves are gently pan-fried to stop the oxidation process from occurring.
The tea consists of beautiful, dark green, long, curled leaves with silvery tips, which have been firmly rolled and are pointed on both ends. It is well known and treasured for its distinctive, refreshing taste and pleasant aroma and when brewed, it yields a beautiful golden color with a subtle tint of green. Its fragrance is clean and vegetal and its taste is sweet and subtle.
Like other green teas, Mao Jian is caffeinated and contains the same well-known anti-oxidants. The tea’s creamy texture and delicious taste is calming and it is the…
Bi Luo Chun is a type of green tea that comes from the mountains of Dongting in the Suzhou province of China. Bi Luo Chun, also known as Pi Lo Chun, is grown amongst apricot, pear, plum and peach trees in a seemingly utopian climate. Because of this, the tea leaves absorb the fruit blossoms’ lovely scent.
The youngest leaves and buds are harvested in the spring with the unopened bud and one leaf. Once harvested, the fine, tender buds are processed entirely by hand. The three-step process includes picking, sorting and roasting.
1) Picking: The tea is only harvested once a year, in the spring-time, as early as March. The picking step is somewhat tedious since each picking requires both one unopened bud and one leaf.
2) Sorting: The leaves are then sorted by hand, one by one. This step helps to remove any low-quality leaves. Bi Luo Chun should consist solely of young tea buds and leaves and nothing more.
3) Roasting: The last stage is an approximately 15 minute roasting process,…
Oolong is a full-bodied tea that is derived from China and Taiwan and is well-known for its many health benefits. The tea is made from large leaves, which are picked, allowed to wither and then dried before the semi-fermentation process begins. Since oolong tea is semi-fermented, it combines the best characteristics found in both black and green teas. It has a rich flavor and is known for its floral aftertaste and soothing aroma.
The full-bodied tea is a great source of natural anti-oxidants and also contains some essential vitamins and minerals, including vitamin B2, C and E, zinc, selenium and florin. With the nutrients packed into oolong tea, it’s no surprise that it has a wide range of health benefits. From lowering cholesterol levels and the risk of heart disease to promoting weight loss, this tea encourages the healthy functioning of the digestive cycle, circulatory, and immune systems.
Oolong tea is primarily manufactured in the Fujian region of China and around Doi Tung Mountain in Taiwan.
Chinese oolong is known to have very…
Pu-erh tea is a delicacy from the Yunnan province in China, which is said to lower cholesterol levels in the blood stream and effectively rid the body of toxins helping to aid indigestion. Another variation of Pu-erh tea is the Pu-erh Tea Cake from the same province of China. It is also known as uncooked pu-erh tea pie because of the way that it is produced and packaged. Pu-erh Tea Cake has a unique production process.
First, the tea leaves are allowed to naturally wither indoors. This process takes a day or two and allows any moisture to escape from the freshly picked tea leaves. The leaves are then put through the process of known as “Sha Qing,” which means kill the green. The purpose of Sha Qing is reduce fermentation through an air drying machine that is used to soften them. Sha Qing can also be done manually by pan frying the tea leaves over a wok.
The next step to Pu-erh Tea Cake is rolling. After the air drying process, the leaves must cool briefly…