Celebrate the wonderful summer with a refreshing glass of iced tea. Forget the sugar-loaded ice tea packs from the supermarket. Instead go for this highly nutritious and anti-oxidant rich jasmine tea recipe flavored with fresh peaches and natural agave syrup. Experience this amazing taste as […]
The PH level of tea is important for those who suffer from heartburn and acid refluxes. In such a cause it’s important to understand what affects the acidity level of tea. Tea like other foods and beverages have an acidity level. Unless your doctor told […]
This is a really fun video that explains the history of tea in a nutshell. It covers the full history starting from how Shen Nong discovered tea, how Japanese monks brought the tea to Japan, and how Robert Fortune smuggled tea seeds to India for cultivation.
The video offers a very good summary of tea history with a focus on tea trade and how the rest of the world discovered tea. However, it does leave out some important parts of history, especially when it comes to the history of tea in China itself, such as the Ancient Tea Horse Route and how tea culture flourished during the Tang Dynasty.
I’ve lucky to have received samples of Issaku tea from Kei at JapaneseGlobalTeaIn.com. This is an award-winning Japanese tea that has won last years Global Tea Championship (Steamed tea category)! The leaves appeared dark green, as expected from a Japanese green, and are finely broken. […]
Yunnan Taetea (Dayi) Group is one of the most well-known pu erh tea manufacturers in the world. The group owns several companies including the famous Menghai Tea Factory.
Located in Xishuangbanna in the Southwest Yunnan the factory has been providing quality tea for over 70 years. It has especially become famous for ripe pu erh, and later on also raw pu erh.
Menghai Tea Factory today produces their products mainly under the Taetea (Dayi, 大益) brand, which is without a doubt a brand that every pu erh tea lover is familiar with. The infographic below provides in a nutshell the history of Menghai Tea Factory.
1940 China Tea Company‘s Fohai Experimental Tea Factory (the earliest name of today’s Menghai Tea Factory) was established. Mr. Fan Hejun, a well respected tea expert in the industry became the first director. The factory produced the first batch of Dian Hong, a Yunnan black tea, in the Spring of 1941.
The timing of its foundation wasn’t great. In 1942 all staff of Fohai Tea Factory retreated to Kunming due to the Second World War. The factory ceased production. In 1944, the factory reopened, but immediately closed again.
In 1950 the political situation calmed down. The China Tea Company founded its Yunnan Branch. In 1952, the factory once again resumed production.
However, due to post war consolidation of the tea factories in Yunnan. The products of Fohai Tea Factory now carried the Zhongcha (Chinatea) brand. The red print of Zhongcha was used in the beginning, and was changed to the green print towards the end of the 50s. This brand was related to the Kunming Tea Factory.
In 1954, the Fohai Tea Factory changed its name to Xishuangbanna Tea Factory and started processing compressed tea and green tea.
In 1956, the factory was renamed as the Menghai Tea Factory.
1959 Menghai Tea Factory developed new products including a square pu erh tea bricks and tuochas. 1964 China Tea Company Yunnan Branch renamed as China Tea Import and Export Company Yunnan Branch.
In 1973, the Fohai Tea Factory became one of two factories to produce the first ripe pu erh tea. This type of pu erh was made by applying an innovative wet-piling technique.
1976 China Tea Company Yunnan Branch requested its 3 major tea factories – Kunming, Menghai and Xiaguan to increase the production of ripe pu erh tea. In this year, pu erh tea code system launched. The products of Menghai Tea Factory at that time began with 74 or 75 and ended with 2.
1976-1979 Menghai Tea Factory mainly exported tea in bulk during this period. Only two kinds of compressed tea were exported: 7452 and 7572. 1979 The factory started to export more compressed tea such as 7542, 7532 and 7582.
1981 Menghai Tea Factory began add raw pu erh tea cakes to its collections. The 7572 raw pu erh tea cake was introduced in that year, followed by the 8582 raw pu erh tea cake in 1985. In 1989, it successfully registered the “Taetea” trademark. In 1994, the factory began the production of pu erh tea cakes under this new brand.
1996 Menghai Tea Factory reformed and established as Xishuangbanna Menghai Tea Industry Co., Ltd.
2005 In order to honor and commemorate the Ancient Tea-Horse Road, the company launched the “Caravan to Tibet” cultural event. The large horse caravan of 99 horses with tea packed on their backs, set off from Menghai and traveled along the Yunnan-Tibet Tea Horse Road. The whole journey completed with success 8 months later.
2007 Yunnan Taetea Group officially registered. The Menghai Tea Factory operated under this newly registered company. In the following year, the Taetea Production Technology was included in the National Intangible Cultural Heritage Protection List by the Chinese State Council.
In 2010, the the Academy of Certified Chinese Tea Masters (ACCTM) was established by Taetea Group. It was China’s first professional tea ceremony research institution.
In 2011, the Taetea brand was officially identified as China’s Time-honored Brand by China’s Ministry of Commerce. In the same year, the trademark Taetea was announced as China’s Famous Trademark by Chinese Trade and Industry Administration Trademark Office.
Jiaogulan (Gynostemma pentaphyllum) is a plant that grows in Southern China. Japanese researchers discovered this herb while looking for a natural sweetener. Yet, they discovered other more powerful health benefits. Joe Hollis gives a short introduction of this medicinal plant.
You can’t tackle your oral hygiene without taking your diet into account. The food and drinks that we consume have a direct impact on our health, particularly on our teeth and gums. In recent times the sugar content in foods has gone up, making the […]
If you love tea, and you want to know what food goes well with tea, you simply can’t miss out on delicious cakes. Yet, every cake is different and depending on the taste profile, you’ll want to pair with the right tea. For tea and dessert pairings purposes, cakes can be divided into 3 types: fruity, chocolate, and cheese cakes.
Fruit cakes and tea pairing
Fruity desserts such as strawberry cakes one of the most popular types of cakes, but pairing them with tea isn’t always easy. A strong black tea easily flushes way the fruitiness, which isn’t the effect you want. A way more compatible tea is white tea. Young loose leaf white teas have flowery and fruity notes. The flowery aroma perfectly complements the strawberry and lemon cakes.
If the fruity cake is also somewhat savoury, then go for aged white tea. Aged whites taste more like ripe fruit, which will suit a savoury fruit came more than flowery notes of young white tea.
Chocolate cakes and tea pairing
When pairing tea with a chocolate cake, what you want to focus on is: matching intensity. If you’re serving a white or milk chocolate style cake, then go for a more delicate black tea such as jin jun mei. It’s a famous black tea from Fujian that contains entirely out of golden buds.
Yet, when you’ve a dark chocolate cake or mousse, you should match the intensity with a ripe pu erh tea. Such a tea tastes earthy and dark with a very smooth mouthfeel so you can beautifully drink down that chocolate flavour that’s in the mouth.
Cheese cakes and tea pairing
Tea and cheese? Honestly, we really were scratching our heads when we’re asked this question for the first time. If you’re not gonna experiment with this in practice, you’re not gonna get answers. When it comes to pairing cheese cakes with tea, imagination is simply not gonna help you.
What we discovered, is that cheese flavours go extremely well with a Dragon well teas (or ‘Longjing’) and other nutty type of green teas. This is a tea from the West Lake region near Hangzhou, China. However, when you select a Dragon well tea, you need to make sure you’re getting the right type. In China, Longjings are roughly categorised in nutty and bean-like types. For pairing with cheese cakes, you want to make sure you’re getting the nutty type, with a stronger roast to match the taste of cheese. Longjings with a bean-style aroma are simply too delicate to enjoy together with sweet desserts.
Teforia is a startup that developed a sophisticated tea infuser accompanied with a smart mobile app. The company started off well with excellent publicity on sites like TechCrunch, Gizmodo and Engadget. And as you can see on the video below, it was presentation was promising. […]