China has various tea drinking customs and traditions which are of certain regions and few are common across the entire country. Selling tea was listed as one of the 72 occupations and in the past there were a few shops which sold nothing else except tea. The Chinese drank tea in a number of ways. In ancient times many people suckled their tea. This involved taking a spoon of tea and noisily sucking it. This method allowed them to fully appreciate the taste, although today few people drink their tea in this manner as it is said to be very rude. Now days people sip their tea in a delicate manner so that they ca enjoy their tea to the fullest. Some people drink the tea and then eat the leaves which remain at the bottom of the cup. There are a few people who have their tea in big gulps to quench their thirst.

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A.D. 960 –1279 Sung Dynasty.
Tea Drinking continued from the Sung Dynasty. Emperor Hui Tsug (A.D.1107-1125) wrote a book names Ta Kaun Ch’a Lun. This book of his was very famous and it was all about tea. It gave a detailed description about the skills involved i.e. growing, brewing, processing and drinking tea. Although rareing tea was a hardest process it was best of all said the Emperor.. He encouraged everyone to enjoy the benefits of drinking tea.. In the mean time specialist developed ways of making loose tea leaves rather than using teas bricks or balls. People then started brewing tealeaves in special teapots and drank tea in special cups. Then it was discovered that the pottery greatly influenced the taste of tea so they began to refine their craftsmanship.

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There are some important facts about Tea which are extremely old and are unknown to many. Let us get to know more about this beverage which was used as a medical herb once upon a time but now has become as a drink of comfort and pleasure.

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There’s a new beverage on the market that’s lightly carbonated, comes in a variety of fruity flavors and is said to be energizing and healthy. Here’s the recipe: Spike sugary tea with a pancake-like colony of yeasts and bacteria that ferments the drink and then duplicates itself in each batch. That might not be everyone’s idea of delicious, but Kombucha tea is becoming a fad among the health-food and yoga set. via Arizona Republic

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There are some important facts about Tea which are extremely old and are unknown to many. Let us get to know more about this beverage which was used as a medical herb once upon a time but now has become as a drink of comfort and pleasure.

Read the rest of this entry »

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The snowcapped hills of Darjeeling in the lap of the Himalayas produce tea with a distinct flavour. “Tea seeds” were brought from China by the East India Company under the aegis of the then Governor General, Lord William Bentinck in 1833. This was when England was cut off from its tea supply as the treaty between China and England was snapped and the demand for Darjeeling tea grew.

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Before a taster can begin his/her work, a sample of the tea is brewed. Each sample is put into boiling water for six minutes. The liquor or liquid is then separated from the infused leaf. White porcelain cups and pots are use to ensure an authentic view of liquor colour.
When ready for tasting, the taster first examines two or three ounces of dry leaf tea. Good black tea should have a uniform black colour with a bloom or sheen it should contain golden tips. these tips should come from the ‘buds’ and not from two leafs. Brown stalk and fibre are unwelcome as they represent the hard stem between leaves. The taster checks the size and evenness of the leaves. The style of the tea is just as important; a well-twisted heavy leaf is desirable while a flaky style is not. His sense of touch helps him verify whether the tea is crisp and well dried. A spongy feel indicates that the tea contains a high percentage of moisture and therefore will not ‘Keep’ well deteriorate early.

Gifting tea is as old as tea itself. East India Company won over Bombay fom Cathrine of Braganza with a timely chest. Now Kolkata based tea export company, Premiers’ Tea Limited combines the older traditions of Goodricke, Duncans and Tosh with the classy looks of Fortnum and Mason. Its new upmarket ‘Tea Moods’ Boutique on Camac Street in Kolkata, offers 32 types of pure and flavoured Indian teas of company’s signature brand ‘Premiers”. “Followingn the succes in the export market, we now want to take the brand in domestic niche market through our boutique. We expect corporate houses will buy our packs as a gift item, besides elite people of the society who prefer to drink premium quality tea,” says Premiers’ Tea chairman and Managing Director Hasmukh.A.Shah.
Whether it is pure Darjeeling white tea, Earl grey, English breakfast or fruit flavoured tea, all teas are picked up from selected gardens. They are mechanically cleaned and blended in the company’s sophisticated plant in Kolkata and vacuum packed in metal caddies, kraft paper packs, wooden chestlets or pyramid shape nylon tea bags. the price ranges from Rs.435 to Rs.735 for a pack of 100 gram tea. This is the company’s fifth tea boutique, besides two in Delhi and one each in Ahmedbad and Jaipur. Shah Rs.25 crore business is 750 MT of quality blended tea, exports to 25 countries.