'Monthly Blog'
White Tea Blog
08/04/2020
Refreshing White Tea
The best white teas come from prized harvests consisting entirely of buds. White tea also undergoes the least handling with the leaves being dried naturally or with the help of fans to eliminate some of their moisture. The liquid yield they produce is delicate, extremely refreshing and less likely to contain much caffeine.
Monthly Topic - China And Green Tea
September
Green Tea is mainly produced in China & Japan, where over 1,500 varieties can be found and green teas are the preferred beverage of these countries. The fresh leaves are dehydrated to prevent any possibility of oxidation, which increases the beverage's tannins and the 'green', vegetal character of the liquor.
CHINA
With a rich cultural history going back thousands of years, China, where printing, gunpowder and the compass were invented, is the cradle of numerous discoveries that have transformed civilizations the world over.
Tea has naturally emerged as an essential product, adopted for its medicinal benefits before part of the everyday life of Chinese society. Its remarkable wide variety of teas it produces, the diversity of its terroirs has been handed down through a culture that has made tea a way of life.
GREEN TEAS
China overflows with famous green teas, including Long Jing, Bi Luo Chun, Anji Bai Cha and Xin Yang Mao Jian, to name but a few. Green tea represents more than 65 percent of all Chinese production. Methods of plucking vary in different region, usually plucked when young, the bud plus one or two leaves. Immediately after plucking they undergo the process of withering. The traditional method of withering is to spread the leaves on bamboo racks and leave them to dry for a few hours in order to remove any surplus water. Sometimes they are spread on cloths in the shade. The mechanical method is to place the leaves in a machine with bamboo walls, so they spin dry. Handling the leaves during withering breaks down the cell structure, releasing oils, which, on contact with oxygen trigger a chemical change in the leaves. In order to produce green tea, this natural process of oxidation must be interrupted. This is achieved through dehydration.
The major growing regions are located in the south of the country, especially in Zhejiang, Anhui, Henan, Jiangsu and Jiangxi provinces.
What is your favorite tea?
Take a look at what I do with my green tea leaves, producing Ginger & Green Tea Soy Wax Melts in my
'Shop'
To read my articles, just click on the pictures.
To comment on this and any of the blogs, just 'EXPAND' below.
I look forward to reading them.
Paula xx ....
September
Green Tea is mainly produced in China & Japan, where over 1,500 varieties can be found and green teas are the preferred beverage of these countries. The fresh leaves are dehydrated to prevent any possibility of oxidation, which increases the beverage's tannins and the 'green', vegetal character of the liquor.
CHINA
With a rich cultural history going back thousands of years, China, where printing, gunpowder and the compass were invented, is the cradle of numerous discoveries that have transformed civilizations the world over.
Tea has naturally emerged as an essential product, adopted for its medicinal benefits before part of the everyday life of Chinese society. Its remarkable wide variety of teas it produces, the diversity of its terroirs has been handed down through a culture that has made tea a way of life.
GREEN TEAS
China overflows with famous green teas, including Long Jing, Bi Luo Chun, Anji Bai Cha and Xin Yang Mao Jian, to name but a few. Green tea represents more than 65 percent of all Chinese production. Methods of plucking vary in different region, usually plucked when young, the bud plus one or two leaves. Immediately after plucking they undergo the process of withering. The traditional method of withering is to spread the leaves on bamboo racks and leave them to dry for a few hours in order to remove any surplus water. Sometimes they are spread on cloths in the shade. The mechanical method is to place the leaves in a machine with bamboo walls, so they spin dry. Handling the leaves during withering breaks down the cell structure, releasing oils, which, on contact with oxygen trigger a chemical change in the leaves. In order to produce green tea, this natural process of oxidation must be interrupted. This is achieved through dehydration.
The major growing regions are located in the south of the country, especially in Zhejiang, Anhui, Henan, Jiangsu and Jiangxi provinces.
What is your favorite tea?
Take a look at what I do with my green tea leaves, producing Ginger & Green Tea Soy Wax Melts in my
'Shop'
Ginger & Green Tea
To read my articles, just click on the pictures.
To comment on this and any of the blogs, just 'EXPAND' below.
I look forward to reading them.
Paula xx ....