THE HARDEST TEA TO BREW

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I'm an avid tea drinker who drinks several cups of loose-leaf tea every day. My usual steeping technique is to heat my single serve teapot with boiling water then empty and pour in hot water again, adding 2 teaspoons and brewing for 4 minutes. If making green tea it is crucial to add a dash of cold into the boiled water as steeping too hot or for too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew.


Our organic whole leaf Green Tea is grown in Darjeeling located at 6500 ft in the foothills of the Himalayas, like wine tea varies in flavour depending on it’s environment.  Darjeeling has the perfect confluence of elements to make an amazing delicate tea, it marries the gentle, aromatic flavours with the clean taste of a traditional green tea. Unlike many green teas ours is hand plucked and processed using an artisanal method of steaming and then sun-drying.

TEA TIP

Green and Black tea come from the same tea leaf but unlike Black tea that is fermented/oxidised and roasted, Green tea is simply steamed and then sun-dried thus retaining the highest levels of antioxidants.

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