by Lori Way, MS, RD I’m sure you’ve heard that tea bags are made from the sweepings of tea factory floors. Now I’ve always figured that was not true, but at the 2011 Tea Expo, Nigel Melican gave a scientific argument explaining why it can’t possibly be true. Get a load of this: In the…
by Lori Way, MS, RD A good friend recently asked me a question about making iced tea, and it occurred to me that others may have the same question. She usually makes her iced tea with our Cinnamon Orange Spice tea, but the other day made it with Yorkshire Gold. She used the same method…
by Lori Bricker, MS, RD A customer recently asked me this question: “One of my primary intentions in drinking green tea is the healthy benefits of EGCG/catechins. To that end, have the various teas been tested and what green teas that you carry are highest in catechins?” Here is my answer: We have not had…
I wanted to share this email from a customer because she goes into some detail about how she managed to provide brewed loose tea for a large group at a church function. I thought others might benefit from her experience and description of her method. It is also a very sweet “thank you” which we…
Tea drinkers are really at a disadvantage compared to their coffee-loving counterparts when it comes to having their favorite brew at work. I’ve never been in an office that didn’t have a coffee pot. But a proper teapot? If you’re lucky you’ll get a hot water dispenser and some nasty tea bags. So it usually…
A 1-2 month supply is a good starting point for most people. If you are really set on one or two teas and you are confident you will continue to like them and drink them daily, you may get a year’s supply at one time. One pound of tea makes roughly 200 cups, so that…
By John Rice, General Manager. When a customer is brewing loose tea for the first time, they sometimes comment that it came out tasting bitter. Unlike most bag teas, high quality loose teas require more care in brewing, and how to do this properly will vary with the particular tea being made. This is why …continue reading
Tea will easily get stale if stored improperly, and can sometimes even spoil. For best flavor retention, tea needs to be kept in an air-tight, dark, and dry environment, ideally at a constant temperature and away from odors. Because tea leaves are dried, they are prone to absorbing moisture and aromas of nearby items. Light…
In general, freshly boiled water is appropriate for black and herbal teas, but steaming (sub-boiling) is best for green, oolong, and white teas. A lot of people use boiling water all the time and report their tea tastes fine. Ultimately, your taste preferences are all that matter, so feel free to experiment a bit with…
The best way to control the strength of your tea is the alter the amount of tea leaves you use rather than changing the brew time. People will often try to let their tea brew a long time to get a strong cup, only to find it tastes bitter. To get the best flavor, you…
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