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Wednesday, May 28, 2008

Instant tea was made mainly for convenience that is, for people on the go! The only advantage of an instant tea is just that...convenience. The same way that coffee lovers would not drink instant coffee, a true tea connoisseur would not even touch an instant tea.

This is because the pleasure of drinking tea starts from the preparation, brewing the tea, smelling the aroma of a fresh brewed tea, the use of a seasoned teapot and the actual sipping of the tea from a teacup.

But just how an instant tea made? First, the tea leaves are infused to extract all the components that go to make a cup of tea. The liquid are then further treated to obtain a solid, dry product by either evaporation, freezing, or filtering.

Evaporation is done with the application of heat, freeze concentration is done by partly freezing the infusion and then separating the ice particles, and filtering by allowing the water to pass through and trap the solid.

The solids are then dried and packed into moisture-resistant packaging.


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Monday, May 26, 2008

Loose tea has different levels of processing and the final step is the sorting or commonly called the grading of the tea leaf. As the loose tea particles emerge from the ovens or dryers, they then passed through a sifter with graduated mesh dividing them into different size pieces.


What most of us thought (and I was one of them before I found out about it) is that loose tea is classified according to its taste or quality. In actuality, loose tea is classified according to the appearance and type of the tea leaf.


However, the finest grades of a loose tea almost give the finest quality.


To simplify the grading of a loose tea, there are two main divisions: the leaf grade and the brokern grade. The leaf grades consist of the larger pieces that are left after the broken grades have been sifted out.


Although this is of less interest to many of us tea lovers, it is actually the most important part and the crucial stage in the tea processing of a loose tea.


This is because when brewing, the strength, flavor and color infuse from the leaf into the boiling water at different rates according to the loose tea leaf size. Indeed, the larger the tea leaf, the slower the rate of infusion. The right timing for infusion affects the final taste of the loose tea.


It is also important that loose tea leaves are of the same size when using to brew a pot of tea. If there are smaller pieces of loose tea, they will sink to the bottom and cause an imbalance in the carefully created blend.




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Sunday, May 25, 2008

Growing organic teas is extremely complicated and rigidly controlled. As with the word organic, the soil, fertilizers, pesticides as well as herbicides must only consists of compost, natural organic matter, dung, and plants and trees without the chemicals.

All of the above should provide the necessary nutrients, ground cover, and everything else that a plant requires.

An organic system produces good quality organic teas for a grwoing market of consumers who care for the environment and the long term health of the planet, as well as recognize and appreciate the fine quality and flavor of organic teas.

The purpose of organic estates are to produce an economically viable tea, protect the environment, and to achieve long term sustainability of soil fertility.


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