Thursday, May 17, 2012

Steeping A Good Cup

Ok, so we are often asked,”How do I brew my tea to not have it taste bitter?” Well preparing the perfect cup of tea is a process to be savored. Come share with us and learn how to get infused.

It all starts with Water. The quality of tea is affected by the quality of water used to prepare it. Using filtered or spring water is best. If possible, avoid brewing tea with tap, distilled or mineral water. Never over-boiling water, as it results in flat-tasting tea.

Preheat your tea pot. For black and oolong tea a warm teapot will maintain the requisite temperature for superior tasting tea. While the water is heating pour hot water into your teapot and cups, let sit and then drain completely. Do not preheat the pot for white tea.
Next, add your favorite Praise Tea loose leaf tea. You can use your teapot with a removable infuser, paper tea sachet, or teaball. Try to avoid using small tea balls, as the leaves have less room to unfurl and develop their full flavor. Depending upon the tea type, use one teaspoons or one tablespoon per 6 ounces or cup of water.

As a general guide, follow the below guidelines for steeping the perfect cup.
Tea TypeLeaves – 12 oz. waterFire – TemperatureInfusion Time
Black1 rounded teaspoon205 – 212˚ F3-5 minutes
Oolong1 rounded tablespoon185-205˚ F3-5 minutes
Green1 rounded teaspoon150-180˚ F1-3 minutes
White1 rounded tablespoon180˚ F3-5 minutes
Herb and Fruited1 rounded tablespoon205 – 212˚ F5-7 minutes
Pu-erh1 rounded teaspoon205˚ F3-5 minutes
Steeping Notes: Although we recommend the proportions and infusion times above, you can experiment depending upon your own flavor and strength preference. With practice, you will discover the right steeping time for each tea and what works best for you. Also, for brewing green or white tea, you can bring water to a roiling boil, and then let it sit for 1-2 minutes before steeping to attain the proper water temperature. Happy Sipping!

Pu’Erh – What is it?

This ancient wonder is renowned in China as a health elixir and has shown tremendous potential in helping to lower cholesterol naturally. Undergoing a special processing in the final drying stage the tea is then aged. It is comparable in taste and caffeine content to black tea. In China this tasty tea has long been used as a powerful digestive aid and natural detoxifier. But even more remarkable is the suggested cholesterol lowering benefits that have been experienced by so many.

Often called a “post-fermented” tea, Pu-erh teas from China’s Yunnan Province are, ironically perhaps, the ONLY teas to undergo a genuine fermentation. The processing of Pu’Erh although straightforward, is complicated by the fact that the tea itself falls into two different categories: the “raw” greeb tea and the “ripe” post-fermented tea. The point at which this drying is finished determines the type of tea you end up with. If the tea is dried immediately it will be a “green” tea like many of the Japanese teas. If the tea is dried after the leaves are partially oxidized it will be considered a “semi-fermented” tea.

The goal is to end up with a tea of incredible complexity and depth of flavor, a full rich body and a long, layered aftertaste. We invite you to savor this rarest of tea experiences through our selection of Pu’Erh teas. Savor the composed notes of the forest floor and herbal overtones all are present in every sip. Happy Sipping!

Friday, February 10, 2012

One Tea Many Plants

All teas come from the same plant called Camellia sinensis. The thousands of different varieties of teas available in the world only vary on the region it was grown, the time of year picked, and the processing method. The differences stem from how they are processed.

How the leaves are processed will determine their final classification. The main categories of tea are White, Green, Oolong, and Black. The main difference between the many tea varieties is how much oxygen the leaves are allowed to absorb during processing. Much oxygen produces dark-colored black teas. Little oxygen results in green tea. Unprocessed leaves are called white tea.
Each type of tea has its own characteristics including a different taste, differing health benefits, and even different levels of caffeine.

♦White teas are the least processed of all. Quite simply, the leaves are gently withered and dried.
♦Green teas undergo slightly more processing. After plucking, the leaves are steamed or heated briefly and then dried.
♦Oolong teas require an additional step of partial oxidation. The leaves are gently bruised and exposed to the air for a carefully controlled period of time. This partial oxidation creates a tea with flavor between a green tea and a black tea.
♦Black tea, leaves are slightly withered, rolled, fully oxidized to develop a deeper flavor, and then dried.

There is no other beverage that can be so relaxing at times, while so invigorating at others; that can be enjoyed either hot or cold and that is so very easy to prepare yet produces flavors that are so complex as the incredible beverage that is commonly referred to simply as tea. Happy Sipping!

Tuesday, January 10, 2012

What's In Your Cup?

Who doesn't want FREE tea? ::: Starting Friday, January 13 we are playing ::: What's in your cup?"

Here's how you play: (1) Upload a picture to our wall & tell us what's in your cup (2) Get your friends and fellow Praise Tea Lovers to "Like" your photo for a chance to WIN what's in your cup! Don’t have our blend in your cup? Well, well will send you a blend. Most "Likes" WIN! It's that easy!

Friday, January 6, 2012

Black Tea - And Loving It!

Is there a difference between the kinds of teas we see in today’s market? Yes. Each variety of tea has its own characteristics and qualities. The Indian tea plant is used almost exclusively to make black tea. Black tea demands its own following.

Black teas are fully oxidized (the tea leaves are bruised to give them more exposure to air), making for assertive flavors and aromas. Darjeeling is a black tea that comes from the Chinese tea plant but grown in India. The character of Darjeeling tea (also Indian) depends on when the leaves are picked: The first flush in early spring produces light, fragrant teas; the second pluck, in the summer, is more robust; fall’s harvest tends to be mild. Likewise Ceylon tea comes from the Chinese tea plant, but grown in Sri Lanka, formerly called Ceylon. Sri Lanka’s black Ceylon teas have a crisp citrus aroma and mellow fruit flavor. India’s Assam region produces full-bodied, malty black teas. Chinese black teas are generally less astringent than South Asian ones, and include peppery teas such as Yunnan Gold and floral varieties like Keemun.

The benefits of black tea, while it shares some properties with its white and green friends, have a much higher caffeine content than green, white, or oolong teas due to how it’s processed. Therefore making it a favorite for breakfast and a renowned metabolism booster for dieters.

Other benefits of black tea are:
The Energy Boost - high caffeine content
Heart Health - black tea drinking has been known to improve arterial health
Cancer Inhibitor - the antioxidants in black tea (and other similar tea varieties) protect the body from a range of ailments
Better bones and skin - other elements in black tea protect the skin and build stronger bone
It’s good to try several types of black tea to decide which you like best. So Happy Sipping!

Friday, July 29, 2011

25% OFF Customer Appreciation Sale