Author Archives: Meenakshi Choudhury

Tea Ceremony in Japan

Tea started gaining popularity in Japan during the 8th century when herbal leaves were imported by ambassadors, traders of China. Then tea started getting prepared after some well known monks such as Eisai from China bought corns of these plants and started its production all throughout Japan. Made out of the amalgamation of Buddhism and […]

History of Teas in the West

Firstly discovered in the Yunnan State, the tea tree was purely coincidence. It so happened that one farmer while returning from the field traced tiny leaves fallen into the ground which comprised of some edible scents, so he consumed those leaves. And then it was traced that the leaflets had fallen from the tea tree. […]

How to make most of the tea leaves

Leaves extracted from the Camellia Sinensis plants have a consistent taste even after infusing multiple times. Infusing in warm water leads to expansion of the tea leaves, which results in a more concentrated flavor. The advantages of second infusion produces the best taste. Fresh teas like green oolongs, can be drank the next day with the […]

Darjeeling Climate and Tea Varieties

The term Darjeeling comes from the Tibetan words Dorje, which means thunder rod of the Hindu lord Indra, and ling, means ‘’the place” or “land’’. Darjeeling has a temperate climate comprising wet summers because of those monsoon rains. The mean maximum temperature gets around 14.9 °C (58.8 °F) while the mean minimum temperature closes to […]

Leaf tea harvesting process

Leaf Tea are usually those teas made from the tender leaves and buds of the tea plants known as Camellia Sinensis. Camellia Sinensis are those species of evergreen shoots with dark, glossy green leaflets and small white florets, the tea is suitable for growing in the tropical and subtropical climates with rainfall of not less […]

Significance of Tea Clones

Basically, “clonal” comes from the word “clone.” Clonal here refers to the procedures of controlled breeding of plants to produce the desired results. To precisely define, it means those plants consisting of a  single leaf that has been promoted through cuttings.But this tea is rarely found in the tea industry due to the huge expenses. […]

Tea Bags Vs. Loose Leaf Tea. Which one tastes better?

Loose–leaf tea refers to those tea leaves which are not included in teabags(as called in the modern age). Usually termed as specialty tea, these Loose leaf tea are the high grades teas found in smaller tea estates. The texture, aroma as well the tastes varies from season to season. The particular flavors and aromas of […]

Chaga Tea

Originated in Russia the ‘Chaga’ mushroom is endemic to Eastern, Northern Europe as well as Asia. A typical fungus growing on the birch trees, the Chaga mushrooms are simply dried and then boiled to make that perfect cup of tea. How to prepare Chaga Tea at home: Use a Heavier Vessel– Boiling time for Chaga should […]

Dandelion Root Tea

Dandelion Root Tea can be said to be the mannitol tea, that aids in proper liver function, and helps the body detoxify. It’s been used for centuries by traditional medicine makers for liver and kidney health. To make dandelion root tea, break the dandelion root in a mortar since it is bulky. Dandelion root tea is […]

Arunachal Tea

The Arunachal Tea also known as the Golden Needles are a type of tea which is made from the unique needle-shaped,golden tea buds. Here the entire bud remains covered with golden texture .The buds are then cautiously picked up since they are very delicate and have a feathery touch.The liquor consists of a golden color […]