Try This!

Wednesday, October 30, 2013

Pu Erh Concentrate

Ever heard of Pu Erh concentrate? I've tried it.

It should be one of the latest trends in the pu-erh production. Mr. Wang Xi Qun of the Cha Ma Si tea factory told me that the model for the concentrate Cha Gao, Pu Erh or paste, which should be made already for the first time in the Tang Dynasty. The information on this rare tea was found in ancient Chinese medicine books. The Pu Erh paste should have a positive effect on digestion and quickly helped to sober up after drinking. The manufacturing process was long considered lost.

In the 50-ies tea producer in Yunnan were commissioned by the Chinese government Pu Erh paste (Cha Ga o) to produce applications for the Chinese army in Tibet. It was assumed that the paste would provide the Army with the essential nutrients that were scarce in the high mountains of Tibet. After tinkering and experimenting long it has developed a manufacturing process for the Erh Pu concentrate.

Today you need 8 KG Maocha sheets for 500 g of Pu Erh concentrate. Therefore, the tea is very expensive. The small lump dissolves very quickly in water and result is a slightly sweet, mild Pu Erh tea. The preparation is quick, easy and a positive effect on our well-being is guaranteed, according to Chinese studies. What more could you want: a perfect tea for European and American market.

Also on Pu Erh powder is worked hard. At the Tea Conference in Pu Erh City an instant powder was introduced from Pu Erh in June this year. Whether or not join a Pu Erh Matcha trend after trend? Let's see ...

Monday, October 28, 2013

Matcha Banana Shake

This is a fast Matcha banana shake, so start your day perfect.
The important thing is a frozen banana. The frozen banana replaced the ice in this shake. 
evening you put the banana in the freezer. 
The next morning you peel the banana, cut it into pieces and give them to the blender. 
comes this 1/4 liter of milk is also delicious almond -. rice milk or 
the end you give a heaped teaspoon of organic matcha Shizen
Add all the ingredients are mixed so long until a creamy shake occurs. 
You have to really try, because it tastes incredibly good. 
Simply experimenting with different fruits or even add vanilla or chocolate ...

Sunday, October 27, 2013

Why it is worth buying organic tea?

Also in the tea culture awareness about environmental issues and the benefits of organic farming has already made ​​inroads. No wonder that the demand for these organic teas rising, to contain the most natural and high-quality product.

The benefits of organic tea

Organic tea is characterized in that the tea must meet certain requirements in order to come into the range of an appropriate supplier. These include the use of pesticides or synthetic fertilizers, no genetically modified seeds as well for the product is used. Also, the methods of cultivation are subject to certain conditions and guarantees, among other things, that the cultivation of the tea plant does not exert a negative impact on the local eco-system and also based on sustainable principles. Not least the desire to play more pleasure and joy in the use of organic foods in, and also the desire to live in harmony with the environment and to enjoy pure, untreated products.

Providers such as Pure Tea, about one in detail on the relevant page can inform, provide a detailed insight on the criteria and guidelines under which a tea is selected to receive an organic label. In this case, the award of the seal depends on other requirements that are based on the EU-Eco-regulation . Among others, a ban on the irradiation of organic foods is required, therefore, for example.
Organic does not equal organic

Is not uncommon for conventional food manufacturers try to enrich the organic trend, and so often use misleading terms to attract consumers to their side. Therefore: phrases such as "of alternative entertainment", "from contract farming," "without pesticides" or "under constant surveillance" by no guarantee that it is indeed an organic product in each product - although insure concepts such as "natural" or "naturally pure" means that the food contains no additives, organic farming, therefore, but one must not be given automatically.

Sunday, October 20, 2013

How Do I Recognize A Good Matcha Tea

The Matcha trend is not to be overlooked. Five years ago, only a few have heard of Matcha Tea, today, many people can not imagine the day without Matcha. According to this the choice of matcha tea: Many varieties with huge price differences.

I'm often asked how to recognize a good matcha and why the price differences are so big?
Here are a few tips for orientation:
Although the matcha tea in the 12th Century was invented in China, the original Matcha tea comes exclusively from Japan today. The best Matcha teas are still coming from the Uji region near Kyoto. Several factors such as cultivar of the tea plant, the shade before harvest, plucking and careful processing, including grinding in stone or ceramic mills, significantly affect the quality of tea. Prices from 22,00 to 26, 00 EUR for 30 grams Japanese Matcha powder is realistic. The better the quality of tea is the higher the price.

Very cheap Matcha fakes from China are becoming more common. In addition, there are also ground and other Sencha green tea powder. The powder looks like matcha tea from, but the quality of these teas is that the low-grade matcha again to wide after. You have the original Matcha Tea, Japan little in common.

The color of the powder is already an indication of the quality of the tea. High quality Matcha powder in a dry state shows a wonderfully bright jade green. After it was hit with the bamboo whisk, a dark, yet bright jade green should be seen. Lower grades look pale, sometimes yellowish or light brownish. In the lower grades are often tastes very bitter or sour in the aftertaste.
The aroma is fresh and lovely. Also a nice thick foam on the surface of tea is an indication of the quality and the freshness of the tea. Poor quality Matcha powder form no solid foam on impact.

Tuesday, October 8, 2013

Great variety, same origin

Fine teas are always picked by hand and according to the rule "two leaves and a bud." - That is, the two youngest leaves with the new engine These are initially recognized in fragrance and are transformed not directly on the plantation by various production processes in an aromatic tea .

The fermentation makes the difference

Whether tea comes from the green leaves of Black, Green or Oolong is entirely dependent on the type of processing. Only with the fermentation, ie the oxidation of the cell sap in the air, the tea gets its reddish-brown color. Black teas and oolong teas are thus quite half-fermented. In the oxidation process green tea is prevented by heating the sheets in large pans iron or steaming. Thus, the tea retains its olive color.

Well-stocked quality

In the production of high quality leaf teas different grades are due.Smaller leaves are offered as broken tea. This is naturally more productive than leaf tea and pulls shorter. The finer leaf grades, called Fanning, find themselves in a teabag. These differ only in the leaf size, but not in the quality of leaf or Broken teas.
The leaf grade designation SFTGFOP1 is noblest leaf teas.

The abbreviation means:

Specialparticularly good quality
Tippy young, tender leaf tips
Goldengold-colored, bright leaf tips
FloweryEngl. flowery, is also available for large sheet
Orangeholl Oranje (royal family); royal, particularly
PekoeChinese white fluff, tender young leaf tips
1first (best) sorting