New Year, new you, right? Whatever your thoughts on this annual drive to self-improvement, it's clear that many people see the new year as the perfect moment to overhaul their diets.
For many, this diet overhaul will include the incorporation of green tea. It's only the 5th January and we've already been told by someone that they don't like it - but will drink it because they HAVE to - because it's terribly bitter.
As people for whom tea is a serious business (quite literally!), it's quite difficult not to get a bit distressed by this generalisation and then start waxing lyrical about the problem at hand here... "it's normally the result of using poor quality, dusty green tea from a supermarket, then steeping it in boiling hot water which is effectively burning those poor, unoxidised leaves."
As explained in our How to Brew section, white or green teas shouldn't be steeped in boiling water like regular black tea but at a water temperature no higher than 80 degrees; these teas aren't oxidised or cooked in an oven like black teas, so by pouring boiling hot water on them, you are effectively burning them, leaving you with a burnt, bitter taste.
If a thermometer is not a piece of equipment you have lying around at home, you can achieve 80 degrees by adding a quarter of cold water to the tea leaves before topping up with three-quarters of hot water.
We hope this nugget of advice helps anyone on the road to their health goals this 2016 or indeed anyone broadening their interest in tea. Happy New Year and happy brewing!
It's an exciting week here at Debonair Tea Company HQ – our very first directly sourced tea is finally available to buy!
Darjeeling teas, and particularly the range produced at Glenburn, are absolute favourites of our co-founder and in-house sommelier, Louisa.
The name ‘Darjeeling’ literally means the ‘land of the thunderbolt’. The British acquired the land here in 1835, the first tea seeds were sown in 1839 and following bumper harvests, private growers had more than 2,000 plants growing in the area by 1853. It was not until 1856 that the first commercial tea garden was established.
Given that some of the very finest tea producing regions are seasonal so that the tea plant only grows in warmer temperatures, Spring is a very exciting time in tea production. Indeed, the plucking season in India, China, Japan and even Europe – including England’s Tregothnan tea gardens (pictured) – run from March through to November.
Following harvesting and processing, the very first of the new season’s tea leaves begin to make their way across the world from Asia in time for early summer.
It's been a lot of work behind the scenes but we are proud to finally be unveiling our latest offering - our high quality, Ceremonial Grade Japanese Matcha!
While we at Debonair Tea Co. enjoy all that the Japanese matcha tea ceremony has to offer, matcha has become quite the superfood darling in recent years and for good reason; it has 137 times more antioxidants than regularly brewed green tea!
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