The debate is endless- do you throw a tea bag into some water and nuke it in the microwave or heat up water on the stove or in a water warmer/boiler? There are pros and cons to both methods. It might be a choice between convenience, caffeine content, and taste. Traditional brewing methods have stood up to time and trial. Pouring hot water over a tea bag or tea infuser and allowing it to steep allows for a control of astringency and for the flavors to come out. For different teas there are different lengths of time for steeping and different water temperatures. Below are our recommendations for each type of tea.[...]
Pumpkin Spice began it’s life as ‘pumpkin pie spice’ when spice companies bundled the most common spices used to make pumpkin pie. The ‘pumpkin spice’ blend usually includes cinnamon, cloves, ginger, nutmeg, and allspice. This very distinct blend has gone through many different iterations and fluctuated in popularity since the 1950’s which has lead to the many pumpkin spice products of today. Our version of Pumpkin Spice Tea is a warm fireside tea ready to accompany you through the fall season and changing leaves. We blend Ceylon black teas, Spanish safflower petals, and pumpkin, cranberry, and apple flavors. This tea creates an indulgent amber-colored cup reminiscent of falling leaves and a family hearth.[...]
It can be seen when certain fruits and vegetables turn brown after having been cut open. This includes potatoes, bananas, apples, and avocados. But what is oxidation in relation to tea? Oxidation (often incorrectly referred to as fermentation) is a chemical process whereby the compounds in the cells of tea leaves are exposed to oxygen in the atmosphere during rolling of tea leaves. Oxidation creates the flavor and aroma. White tea is light and delicate - Puerh is dark, strong and bolder. Not only are the flavor and aroma of tea affected by oxidation, the oxidation of tea creates the darker color of highly oxidized teas as you can see in the photo below. The oxidation level goes up from left to right with white tea being the least oxidized and the puerh is the most oxidized.[...]
Darjeeling is a reputed tea growing region in India situated at the foothills of the Himalayan mountains.
Darjeeling teas which are regarded as the 'Champaign' of teas, are normally classified as a type of black tea, but the degree of oxidation, particularly at the start of the season is below 100%.[...]