Although the English overwhelmingly favor black tea blends, herbal teas (or tisanes) are also well loved. These drinks don’t contain any tea per se, but instead comprise leaves, flowers, or other parts of various plants, such as mint, chamomile, spices, or fruit. Green and white teas are also gaining popularity in Britain, but at least for the time being black tea accounts for the great majority of their national tea consumption.

All black tea, and, indeed, all proper teas, come from the plant Camellia sinensis, a bush-like plant 3 to 6 feet tall that grows wild in many parts of the world. The top leaves from the plant are harvested and dried for consumption. The principal varieties of tea (green, white, and black) are distinguished from one another by virtue of their age and the method by which they’re processed. Black teas are heavily roasted, which results in oxidation, from which they derive their name and color; green and white teas are instead steamed or gently cooked in order to preserve their more delicate flavors.

Although all black tea shares the same basic method of production, they come in an astounding variety based on regional differences in plant varieties and soil. Darjeeling, Assam, Ceylon, and other black teas are common, but blended black Breakfast teas are among the most popular in England.

The name “Breakfast tea” seems redundant, but it derives from the old practice of eating two main meals during the day: breakfast in the morning, and dinner rather late at night. Around four o’clock a lighter meal of tea and snacks was served to keep one going until the great meal to follow several hours down the road. Accordingly, the teas accompanying this afternoon “tea time” meal were correspondingly rich in flavor.

Breakfast teas, meanwhile, come in several common varieties; there are more-or-less well-defined styles called English, Irish and Scottish Breakfast teas. English Breakfast teas are based on Keemun, a black Chinese variety that lends the blend its signature aromatic note of toasted bread. Irish Breakfasts are based on Assam, a robust Indian tea that lends a dark, hearty flavor suitable for morning rejuvenation, and are often drank with milk and generous amounts of sugar.

Earl Grey teas are a horse of another color with an appropriately colorful story: Charles Grey was PM of Great Britain in the early 1830s, and in return for saving the life of a Mandarin Chinese man condemned to death was given the precious gift of a very old recipe for a special aromatic tea. (While amusing, it is probable that someone was trying to horn in on the burgeoning, lucrative Sino-British tea trade.) In any event, the tea that has come to bear Lord Grey’s name is scented with the essential oils from a variety of orange called Bergamot, and the resultant tea is a bit like a floral perfume with a gently bitter orange flavor. It is also available, for those who find the idea intriguing but the tea overwhelming, in a more gently scented version called Lady Grey.

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Organic black tea is an organic herbal tea that is free of pesticides, fertilizers and other man-made chemicals. It is therefore as purely natural since it gets and therein dwells its basic appeal. Its piquant aroma, rich flavor, dark brilliant color along with a strong penetrating taste allow it to be probably the most attractive option in beverages. Whether consumed extra hot or extra chilled, its taste is extremely charming and pleasing to senses. And those who wish to tone down its strength and flavor can always then add milk, cream or honey to moderate its strength to match their requirement.

Organic black tea comes in various varieties that differ in taste, flavor, strength not to mention pricing. Some popular varieties are: Assam Tea (from India), Ancient Forest Tea (from China), Ceylon Tea (from Sri Lanka), Darjeeling Tea (from India), etc. All these varieties are classics in their own various ways and therefore are readily available in market or on internet.

As stated before, organic black tea has a number of health benefits. For just one, it has half the quantity of caffeine contained in coffee. In addition to adding to the entire wellness of a person, it’s also believed to reduce chances or probabilities of cardiovascular attacks, some cancers and strokes. Some varieties will also be said to aid in digestion and metabolism and in decrease in stress levels. These are just a few of black tea benefits. Though black tea can also be available in tea bags, it is usually better than buy loose black tea and taking advantage of it from an airtight container.

All of the above-mentioned qualities make organic black tea a universal beverage liked by most people. Therefore, if you’re a devoted tea lover, do give black tea a try. And when you’re at it, why don’t you use an organic variety and make your mornings better with a purely natural cup of an aromatic herbal black tea?

The traditional Chinese Gaiwan tea cup differs from conventional, modern tea cups in both form and function. A Gaiwan includes a small bowl-shaped cup, a lid, and a saucer. The saucer is held in the hand, supporting the cup and protecting the user from heat. The lid serves both to strain the liquid (preventing the accidental consumption of leaves) and to regulate the temperature of the tea, insulating the liquid better than an open bowl.

The majority of Gaiwans are made of clay, but porcelain and glass sets are not uncommon. The inner surface of the bowl is most often white, which allows for a clean background against which the color of the tea can be easily appreciated for its beauty as well as examined to see if it is fully steeped. The outside of Gaiwans, including the lid and saucer, are frequently painted with Chinese decorative characters, flowers, or other scenes.

Although any tea can be made in a Gaiwan, they are traditionally used for green or white teas. The white interior of the bowl allows these semi-translucent teas to be admired, and, since they steep at lower temperatures than black teas, it is more practical as well. Connoisseurs insist that the Gaiwan enhances the green and white tea drinking experience in savoring the appearance, aroma (owing to the wide mouth of the cup), and flavors.

Several steps are involved to prepare tea in your Gaiwan. First, gently run the cup under hot water in order to warm it, so that when hot water is introduced it will not immediately begin to cool off due to the temperature of the bowl. Second, add 1-2 teaspoons full of tea (depending on the desired strength) directly into the bottom of the cup. Third, fill the bowl with hot water and cover it with the lid, allowing it to steep for 1-3 minutes.

Whether you want to pour the tea into a separate cup or enjoy it directly from the Gaiwan, carefully place one hand over the dimple on the lid and tilt the lid slightly into the center of the cup; this prevents the leaves from escaping while allowing the hot tea to pour out or be consumed.

While this operation is delicate and requires a little time and patience, once mastered it provides a new dimension to your enjoyment of fine teas. (If you’re having trouble with the pouring motions, you may want to practice with cold water so you don’t scald yourself.) This can take a little practice; have patience, and, if you like, practice the pouring motion with cold water first to avoid scalding (or wasting tea!). One you get the hang of it, preparing and drinking tea with a traditional Gaiwan is a delicious and fascinating addition to your tea-drinking passtime.

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The first teapots, accordingly, were also made of clay and date from the Ming Dynasty. The famous purple clay of YeXing (pronounced “ee-shing”) had already long been used to produce tools and utensils, and in the 16th century (during the Song Dynasty) it is said that a monk from the Jinsha temple fashioned the first teapot from this famous material. Even today the area is famous for its teapots; the first modern teapot factory in the region was built in 1958 in the town of Dingshu.

The unique zhisha clay in this region contains quarts, mica, kaolin (a white clay), and iron oxide; this latter element gives the clay its purple pigmentataion. Additionally, zhisha clay is quite porous even after being fired, which lets the teapots made from this material absorb and retain the flavors of the teas brewed in them. Thus after several times making the same tea in a YiXing pot, it is possible to get tea-flavored water from the pot without using any tea! For this reason, many people dedicate their YiXing pot to one particular variety of tea.

Traditionally, artisan zhisha teapots were handmade, but today some are partially factory-produced by pressing the clay into prefabricated molds and assembled. Even these, though, are finished and decorated by hand, often with elaborate decorations, etchings, or paintings.

Both clay and earthenware (porcelain) teapots from China are available in a variety of shapes and sizes ranging from tiny to large, and including unique forms in the shapes of birds, animals, and other objects. Many scores of companies distribute these well-known pots the world over to be sold in specialty tea stores and by other merchants. Stoneware and porcelain pots are also found in an assortment of price ranges from inexpensive factory-made pieces to fine, rare hand-crafted examples that can be quite dear.

YiXing pots, specifically, also come in an assortment of shapes including tall ones, short ones, and both spherical and square teapots. They also vary in volume from individual serving-sized pots to those that hold four, eight, or more cups of tea. Often such pots are sold with a matching set of zhisha clay teacups. The cost of YiXing tea sets depends on their size, shape, age, and quality, but one may find examples starting around $40-50 and, for particularly rare and antique specimens, upwards of thousands of dollars.

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Chai originated in ancient India, in accordance with their system of Ayurvedic medicine regulating “hot” and “cold” substances in the body. In this early form, chai was curative and restorative, and consisted of an infusion of herbs and spices, not tea leaves. The preparation was costly, and only nobility and royals were able to consume it and benefit from its effects. It was much later, in the 19th century, that traders added tea to chai mixtures for international sale to improve the export appeal as well as the bulk of the product.

Most chai, today, begins with a stiffly brewed portion of strong black tea, usually an Indian tea such as an Assam or a Ceylon, or, less often, a Darjeeling. Although the combination of spices in chai varies from region to region, all chai contains a good amount of cardamom, and very often cinnamon, cloves, pepper, and ginger. To enhance the flavor of the spices, chai is sweetened with sugar, honey, sweet tree sap, molasses, or another natural sweeteners. Milk, usually whole milk, is added to make a thick, rich chai, like in the “chai lattes” found in coffee shops and South Asian eateries. For those wishing to make chai at home a variety of options are available, from purchasing and preparing the spices directly to mixes, powders, teabags, syrups, and “instant” chai.

Traditionally, chai was drunk from a special vessel called a chullarh. This clay cup was used for both the preparation and consumption of chai, and, afterwards, broken into pieces and replaced into the ground whence it came. This appealing ritual, of course, is seldom practiced today, but the charming gesture lives on in spirit, even when chai is drank from common paper cups.

In addition to the well-known antioxidant effects of tea, the spices in chai, much as the ancients believed, have certain health benefits. Ginger boosts the immune system, aids digestion, and wards off the common cold. Cloves and pepper are natural analgesics and help regulate body temperature. Cinnamon has a good effect on blood sugar levels, and cardamom is also a good digestive and can reduce the unpleasant side effects of spicy foods.

Today one may find chai in hot, cold, iced, steamed, and frozen incarnations in virtually all coffee houses and many restaurants. Although chai made with black tea is still the most common and popular, Kashmiri-style green tea chai, coffee-based chai, and herbal (often Rooibos) chais are widespread. Cooking with chai is becoming popular, too, and despite its health-providing origins, many dessert recipes use it to great effect in chai-flavored cakes and icings.

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The common perception of tea—the one served to you with cookies by your grandmother, brewed from bags simply labeled “tea” or perhaps “pekoe”—is that tea is just tea, and comes from China or perhaps India. Aspiring tea connoisseurs soon learn that variations in harvesting methods, additives (if any), and even water quality contribute to the final taste of the tea in their cup. One of the primary factors is the region in which the tea is grown and produced.

Akin to the many French wine-producing regions, several regions of China are known for their tea production. Since tea plants are living things, they can be bred to vary from farm to farm in the region, or even plant to plant on the same farm. There are many almanacs and encyclopedias that cover the vast regions of Chinese tea producers, but the following is a short list of some of the most well-known.

Fujian

Tea has been produced in Fujian province since at least 400 A.D, although tea-drinking in China is thought to date back to the 10th century B.C. One of the earliest known books about tea, the Cha Ching [The Classic of Tea] by the ancient scholar Lu Yu, mentions Fujian teas as among the oldest; some of the various origin myths about tea place Fujian province as the birthplace of tea-drinking.

Many varieties of tea originate in Fujian province. White, green, and even black and oolong teas are produced here, and are often held in high regard by default. The popular gentle jasmine-scented green tea gets its best examples from Fujian. On the other end of the spectrum, the bold Lapsang Souchong black tea, which has a strong campfire aroma is also produced in Fujian.

Zhejiang

The light, sweet green teas from this relatively new (by Chinese tea-producing standards) region are famous for their slightly fruity undertones. Often found designated as Bi Luo Chun, this relatively expensive and refined green is justifiably famous, and most often consumed unadulterated by sugar or other sweetening agents.

Hunan

The well-known needle teas come from this region, with flavor developed from the elevation, weather, and unique soil. The Mao Jian teas are green teas with smaller leaves. The leaves have very fine growths, giving them the nickname needles or hair. The exclusive silver needle white teas also come from the plants in this region.

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Connoisseur of excellent tea prefers organic black tea to other teas. It’s grown without the use of harmful pesticides or chemical fertilizers. The tea plants are grown and the leaves are collected and processed in natural tea plantations, which equal to its strong and fresh taste. The taste may be made milder by adding cream, honey or soy milk.

Black tea is known for its immense benefits to our body. It might be drunk routinely like a health stimulant. It’s good for the heart and reduces the risk of cardiac arrest. When taken regularly, it is known to lower the blood pressure which makes it normal. It will help to check cavities and also supports weight reduction.

It aids in lowering the sugar degree of the blood. Additionally, it improves the blood flow of the body helping to lower and control the cholesterol level. The anti-oxidant property of the tea assists the body to fight against the harmful toxins, which decelerates the aging process.

This tea is a big fighter from the deadly cancer. Since it is grown naturally, it doesn’t contain any harmful chemicals that may cause cancer. They’re full of anti-oxidants that are immensely useful to people struggling with cancer or those undergoing radiation or chemotherapy.

Because of all medicinal benefits and also the organic mode of cultivation and processing of the organic herbal tea, it’s rare and expensive. The packed tealeaves or tea bags might be bought from a store or purchased online, paying a great deal. But loose black tea has got the same valuable properties but might be much cheaper.

Organic herbal tea can also be considered equally great for health. It’s brewed from a mix of various types of herbs like chamomile, marshmallow, mint, basil etc. drinking this tea helps to reduce heartburn and cures any gastrointestinal problems. It relaxes the nerves and muscles and induces a great sleep.

Organic black tea is usually grown in countries like China, Sri Lanka, India, Greece or Turkey but savored by people all around the world. While buying packaged tea, it is advisable to check the seal of authenticity. In spite of being expensive, it has fast become the favorite health beverage for many.

Practically everyone in Western countries has heard of cholesterol and all the attendant issues. You probably know about good cholesterol which is also called, HDL cholesterol; well, this plant food also works to lower your overall cholesterol count. Both animal and human research experiments have shown the positive results on cholesterol levels. Daily consumption of the tea or capsules has the greatest impact on overall health.

We all know about the value of consuming antioxidants, well just as you may have expected; there are powerul antioxidants within green tea. You’ll be spreading a net of protection around you due to the antioxidants contained in green tea. One antioxidant we’d like to mention because it’s so powerful is EGCG (epigallocatechin-3-gallate) which can serve your body in many healthy ways. That is the same as what you’ll find in vegetables and fruit, although there are obvious differences, etc. Many people, however, find it easier to drink a few cups of tea every day than to prepare vegetables, although you should really do both!

The antioxidant property in green tea has catechins which are known to be effective for various infection conditions and the associated damage caused by bacteria, etc. The antioxidants found in green tea would be helpful in food poisoning situations, as well. A regular regimen of green tea consumption will only make your body more resistant to various infections. Green tea can help, but there’s nothing like an ounce of prevention by being cautious with possible infection sources, etc.

The fact is, green tea is a food that has advantages for the entire body.

Surely there will be additional research on green tea in the future, and we’re excited to know what else will be known. Something that is natural like green tea tends to have a positive overall impact on health. You can drink it as tea or take it in capsules, and so it’s incredibly easy and painless to ingest.

{There are excellent, unique, and powerful benefits of green tea; and what else will come out is anyone’s guess. If you want to start taking it, you have a choice of drinking tea or finding a good green tea supplement. The tea is delightful to drink, and you can have it every day and promote your health at the same time.}

Caffeine is a natural, mild stimulant that has been classified by the FDA as safe for human consumption. It promotes general alertness as well as acting as a diuretic. This latter effect, however, is diminished in habitual tea and coffee drinkers, who seem resistant to the dehydrating effects. About 90% of Americans consume caffeine daily, usually through drinking coffee, tea, soda, or energy drinks.

Behind plain water, tea is the next most popular drink in the world, and has been on mankind’s menu for thousands of years. Some sources indicate tea has been around for 4700 years. Due to this long-lived popularity, it is not surprising that it is the largest source of caffeine consumption.

By raw weight, tea has more caffeine per ounce than coffee, but, due to customary brewing methods, a cup of tea generally contains less caffeine than a comparable serving of coffee. On average, five ounces of coffee contains about 80 mg of caffeine, compared with 45 mg in a 12-ounce can of soda, or 15-40 mg in a cup of tea, depending on the type.

It is sometimes misunderstood that white and green teas contain no caffeine. The fact is that since white, green, and black teas all come from the same species of plant, then they all must containe caffeine. It is the parts of the plant used and processing method that affects the amount of caffeine that makes it to the consumer.

The caffeine contents of various teas are determined by the variety of tea as well as its method of processing; generally, a serving of black tea has about 40 mg, while green tea has about 20 mg and white tea around 15.

However, the variation in caffeine levels is high in specialty loose leaf teas. These use different parts of the plant and wildly varying processing methods which can alter the caffeine content. And so it is difficult to know the caffeine content of these types of teas. For example, a spring Japanese green tea like Sencha can have more caffeine than a strong black tea like Lapsang Souchong, which is made from more mature tea leaves and is processed to a further degree.

Although some heavy coffee drinkers experience nervousness or jitters, many regular tea drinkers report instead a calming effect. Indeed, some studies suggest that moderate (less than 400 mg a day) caffeine intake has beneficial health effects. The polyphenols in tea, for example, are thought to have fat-burning qualities. As many beverages contain caffeine, one must moderate one’s intake to the recommended levels in order to enjoy the health benefits.

Of course, too much of one thing can have negative affects, and caffeine is no different. Besides the immediate and short term affects, other symptoms such as irritability, high heart rate, nausea, and insomnia can appear. Luckily, there are many decaffeinated versions of teas to try as a substitute. Additionally, herbal teas such as rooibos or chamomille are excellent substitutes and can even help calm and comfort a tea drinker prior to bed time.

The practice of producing brick tea has long served the functions of moisture control, easy transport, and even early manifestations of branding. Tea that has been overly dehydrated results in brittle product that is difficult to handle, prepare and consume, while under-dried teas retain too much moisture and are susceptible to the growth of molds and fungi. Drying and processing the tea and subsequently pressing it into large square, rectangular, or even circular, disc-shaped bricks can regulate the moisture content and is conducive to easy handling and distribution.

Tea producers typically pressed markings and logos into their molded tea bricks, since the formed bricks were somewhat soft and moldable. In addition to identifying the producer, the markings served as package design, indicating the style, origin, or grade of tea. The markings also beautified the packaging, as is seen in modern product packaging. However, the ancient tea producers did it by using just the project.

In early days of the tea trade, the bricks also served as a convenient way to transport the finished product over long distances. The tea thus was able to maintain its integrity over long periods of time when other agricultural products were subject to rot and decay. The bricks of tea themselves were also used as a form of money in some places such as Mongolia and Tibet. Even today, Tibetan butter tea (wod ja), which is made by boiling chunks of brick tea with butter or cream, is a staple of the local cuisine and, due to its unique taste and cooking properties, is being adapted for use in various fine foods around the world.

Nowadays, with air transport, great packaging, and effective preservation techniques, brick teas are viewed more as a historical relic. But, due to the unique storage technique, a unique flavor is imparted to these teas. And in a field, much like wine, where subtle flavors and differences are appreciated, this aspect is not lost on tea experts and coinnosseurs. So a small faction of the tea community uses modern versions of brick tea today. Due to its potency, it is also well-suited for use in cooking and baking, imparting a recognizable tea flavor into the recipe.

To prepare brick tea, simply break off a piece of the desired size and steep it in the usual manner. Because they retain their flavor characteristics so well, brick teas are often amenable to multiple steepings. Often one can find fermented Chinese Pu-erh teas sold in traditional bricks, usually wrapped in paper. The combination of ancient brick-forms with modern advances in packaging and transportation gives tea lovers yet more avenues with which to explore their favorite beverage.

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