Tea Blogs

4 Precautions for Tea Preservation

4 Precautions for Tea Preservation

1. Fear of damp: Teas are most afraid of the damp environment. To ensure of not degenerating for tea leaves in the storage process, the tea must be dried to a moisture content of less than 6%, preferably controlled to between 3 to 5%. Put the opened teas in airtight bags, and then pack in non-translucent boxes. 2. Fear of odors: Tea contains polymer palmitic acid and postsychoid compounds. Such substances are naturally active and absorb strange smells easily. Tea has great absorption capacity. All of the gas smells can be easily absorbed, such as camphor flavor, smoke, wood flavor, and dishes taste....

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How much do you know about tea stems?

How much do you know about tea stems?

The nutritional effectiveness of tea stems  The so-called tea stems refer to the leaf stems of tea. This is only a general explanation. The so-called "tea stems" here refers specifically to stems which were picked from the finished tea; some people call them tea twigs. All along, tea people do not have the habit of drinking tea brewed from tea stems. Tea stems contain a considerable amount of aroma substances which are transferred from stems to leaf buds in the tea processing. It is a must to have appropriate tea stems to produce the tea with high fragrance and high...

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HOW tea brewing conditions influence the chemical composition of tea liquid

HOW tea brewing conditions influence the chemical composition of tea liquid

The value of drinking tea is achieved through the dissolution of water. Tea polyphenols, caffeine, amino acids and other ingredients constitute the basis of the special flavor of the tea. The composition of tea liquid will be affected by water quality, water temperature, infusion time, tea ratio and other factors. If brewing green tea with different water quality, the water quality at high pH value and high ion concentration will cause the total individual catechins content decreases, which is mainly caused by the decrease of EGC and EGCG content, however, there are no significant differences in the content of both...

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Why 3 g of tea, 150 cc of water, 6 minutes?

Why 3 g of tea, 150 cc of water, 6 minutes?

Why does Fong Mong Tea suggest international standard 3 g of tea, 150 cc of water, 6 minutes to brew tea?  Human’s sensory organs are subjective. In order to objectively evaluate teas, it is necessary to minimize the external environmental impacts to present the tea liquor in the same way.  ISO 3103 is a standard developed by the International Standardization Organization (ISO), which specifies a standardized tea brewing method, derived from the standard BS 6008:1980 developed by the British Standards Association (BSI) in 1980.  The significance of this standard is not to develop an appropriate method of tea brewing, but to...

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How to Choose and Buy Teas

How to Choose and Buy Teas

Many thanks to TRES (Tea Research and Extension Station) for the quick link with the complete explanation: http://www.tres.gov.tw/eng/view.php?catid=2009    

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