Benefits for HEALTH from Artichoke tea

Tea News

Artichoke is rich in the bioactive agent’s apigenin and luteolin, and the antioxidant activity of the artichoke flower heads is the highest reported in vegetables.

Also, artichoke leaf extracts are more beneficial than the artichokes themselves. This is because the polyphenolic compounds are found in higher concentrations in the leaves of the plant. Some of the very important compounds in artichoke leaf extract are:

 Cynarin, which acts on the liver cells to enhance the production of bile.

– Cynaropicrin, which is what makes artichokes taste bitter.

– Cynaroside, which has anti-inflammatory properties.

– Sterols, which help reduce the amount of cholesterol absorbed from the intestine into the bloodstream.

– Malic acid, which is an organic acid.

How incredible of  vitamins contains in Artichoke, see the below list:

What Are The Health Benefits Of Artichokes?

The fiber in artichokes aids digestion and contributes to healthy weight loss. It also regulates the levels of blood sugar and blood cholesterol, the latter enhancing heart health as well. While the important antioxidants like quercetin and gallic acid prevent cancer, various other antioxidants in artichokes help improve the health of the skin and hair.

How easy to cook artichoke for yourself

The month of May has many lovely in-season vegetables including artichokes. What will you do with them? Try some of these inexpensive recipes with artichokes.

1st Recipe: Hot Spinach and Artichoke Dip

 It takes just 15 minutes to prepare and cook. It requires 1 ½ cups of thawed, chopped, frozen, artichoke hearts. I’m sure there must be a way to substitute fresh ones instead of frozen ones. You will also need 1 cup of thawed, chopped, frozen spinach, some cream cheese, sour cream, mayonnaise, parmesan, red pepper flakes, salt, pepper, and garlic. It’s perfect for serving at a graduation party (or other celebration).

2nd Recipe: Braised Baby Artichokes and New Potatoes
It requires 12 baby artichokes (or about 1 ½ pound). You will also need 2 ½ cups of small red potatoes that have been cut into quarters. Add some peas, carrots, onion, dill, mint, pepper, salt, olive oil, and lemon juice. This tasty recipe would make a nice side dish.

3rd Recipe: Pasta With Grilled Artichokes

The main course of pasta with grilled artichokes will serve four people. You will need 1 pound of baby artichokes which comes to about 10 of them. Other ingredients include ½ pound of spaghetti, minced garlic, parmesan, minced fresh parsley, lemon juice, unsalted butter, olive oil, salt, pepper, and crushed red chili flakes. You already know how to cook spaghetti noodles, so that part will be super easy!

4th Recipe: Artichoke and Ripe Olive Tuna Salad
Looking for something lighter? We suggest you an artichoke recipe that would be nice on a hot, humid, day. It requires 1 cup of chopped canned artichoke hearts, ½ cup of chopped olives, 1 12-ounce can of chunk light tuna, some mayonnaise, lemon juice, and oregano. You can serve it as a sandwich, as an open-face sandwich, or on a thick slice of tomato. This recipe makes about 5 servings.

5th Recipe & the fastest way for busy people: A Cup of Cozy Artichoke 365
All you need is 1 tea bag of Cozy Artichoke with hot water which you can have the tasty tea cup in 2 minutes


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10 Benefits of Jasmine Green Tea That Makes Me Drink It Everyday

Tea News

Jasmine is a flowering plant that can be found in tropical regions. When mixed with green tea leaves it becomes a magical elixir that I can’t live without. My personal recommendation is Jasmine tea. Look into it. Besides being delicious, jasmine green tea is also incredibly good for you. Considering how many health benefits this stuff has, it’s no wonder that jasmine itself has been referred to as a “gift from God.”

1. Fights Bacteria

Not only does the tea put on its boxing gloves to fight bad bacteria, but it also aids our bodies to form good bacteria that help with digestion.

2. Weight Loss

The tea contains catechins which have fat-burning properties and thus aid in weight loss. It does this by increasing your metabolic rate, which subsequently helps you to burn fat faster. A recent study has shown that people who drink jasmine green tea tend to lose weight faster than those who don’t drink it regularly.

3. Aromatherapy

Jasmine itself has medicinal properties and is therefore a highly effective form of aromatherapy. Research published in the European Journal of Applied Psychology found that simply inhaling jasmine can reduce a person’s heart rate as well as have a sedative effect on both nerve activity and mood.

4. Cancer Prevention

Green tea is high in antioxidants, which means it can lower your risk of developing cancer. This is because antioxidants attack the free radicals that form in your body and can be linked to cancer causation.

5. Anti-Aging

Free radicals can also mess with your skin in terms of healing and revitalization. So another added bonus of antioxidants is that they prevent this and thus slow down the aging process.

Jasmine tea is high in antioxidants, and combats the free radicals formed in the body. Free radicals are harmful in many ways, and can hasten the aging process. Free radicals have also been shown to have a relation with the development of cancer in the body. By reducing the free radicals in the body, it effectively lowers the chances of developing cancer. Antioxidants also play a valuable role in slowing down the aging process.

6. Regulates Circulation

Jasmine tea has been proven to be highly beneficial for improving blood circulation. As such, it can help to prevent medical conditions such as blocked arteries, thrombosis, brain damage and blood clots.

7. Heart Health

Jasmine tea has been known to reduce cholesterol and bad fats within the body. In addition, it can prevent additional bad cholesterol forming. These things naturally helps to reduce your chances of heart disease and strokes.

8. Stress Relief

Throughout history jasmine has been used for stress relief and as an anti-depressant, which is due to its aforementioned therapeutic properties. That explains why those Buddha’s Tears leave me feeling so amazing.

9. Cold Prevention

The antiviral and antibacterial properties found within jasmine green tea can help to prevent both colds and the flu. Consuming the tea whilst sick can also help to speed up your recovery. Some even believe that simply gargling jasmine tea can prevent illness, but I don’t really see the point of that when the stuff is so delicious. Just drink it!

Jasmine tea has some antiviral and antibacterial properties that help in the prevention of colds and influenza. It is widely believed that gargling with jasmine tea can prevent illness. Consumption of jasmine tea can also result in an earlier recovery from such ailments.

10. Prevention of Inflammatory Bowel Disease

IBD is a medical condition that involves bloating and pain in the colon. Studies have shown that green tea can actually help to reduce these symptoms in two types of IBD, as well as Crohn’s Disease.

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The Global Tea Market and the Impact of COVID-19 in the Medium Term

Tea News

This is the most detailed (COVID-19 updated) and comprehensive report about the global tea market, covering all global regions and 151 single countries. The report presents information on each indicator for each of the 151 countries covered, offering unmatched value, accuracy, and expert insights.

The global tea market was equal to 113.46 billion USD (calculated in retail prices) in 2014. Until 2024, the tea market in the world is forecast to reach 235.75 billion USD (in retail prices), thus increasing at a CAGR of 6.8% per annum for the period 2019-2024. This is a decrease, compared to the growth of about 8.7% per year, registered in 2014-2018.

The average consumption per capita in value terms reached 20.71 USD per capita (in retail prices) in 2014. In the next five years, it grew at a CAGR of 4.75% per annum. In the medium term (by 2024), the indicator is forecast to slow down its growth and increase at a CAGR of 4.08% per annum.

The tea market has evolved dramatically in the past few years in line with consumers’ changing behavior. Today, tea drinkers are more interested in high-quality products with a great story and drinks that give them specific health benefits, which has driven demand for healthy green, functional botanical tea, and herbal blends. In addition, the perception of tea has also changed, as it is viewed by most younger consumers as a sensual and wellness drink.

Premiumization is another positive development on the market, as customers are showing strong preferences for functional botanical blends and single estate artisanal teas. More and more people are interested in innovative flavor combinations, as well as in authenticity and the story behind certain brands. When it comes to different types, a recent trend suggests that natural, earthy alternative flavors such as ginger, matcha, turmeric, and cumin are in higher demand. Cheese tea is another foodservice phenomenon, which has been especially popular in Asian countries such as Malaysia, Taiwan, and China.

Another interesting trend in the tea market is the emergence of tea pairing menus. Since customers are increasingly opting for unique and experience-led products, different restaurants have been trying to enhance the culinary experience by introducing a several-course tea pairing menu. In addition, the tea market has been expanding outside the category of hot beverages with the development of new ready-to-go drinks and iced tea variants. Kombucha, for example, has shown impressive growth over the past few years from a niche product to a well-established product in mainstream supermarkets.

This report presents a strategic analysis of the global tea market and a forecast for its development in the medium term, taking into account the impact of COVID-19 on it. It provides a comprehensive overview of the market volume and value, dynamics, segmentation, characteristics, main players, prices, international trade, trends and insights, growth and demand drivers, challenges, etc.

COVID-19 Impact on Green Tea Market in 2020 – Know the Forecast Demand till 2026

The rising concern about health and fitness has promoted the growth of the global green tea market predicts Fortune Business in their new report, titled,” Green Tea market size, Share and Global Trend by Type (Tea Bags, Powder, Loose Leaf, Capsules, Others), By Formulations (Flavored, Unflavored) and Geography Forecast till 2026”.The report provides important business insights related to the green tea market and what all factors will help promote or demote the growth of the market within the forecast period of 2018 to 2026.

According to the report, the tea bags segment is expected to dominate the market in the forecast duration in terms of type. Convenience and easy storage facility offered by teabags encourage customers to spend on them. In terms of formulation, the flavored green tea segment is anticipated to witness a steep rise in the market in the forecast period on account of the variety of preferences of different customers and thus result in its wide adoption. This will help generate more revenue for the overall market in the future.

Presence of Major Green Tea Production Companies to Make Asia Pacific Emerge Dominant

Fortune Business Insights foresees the global green tea bag market to witness the largest share from the Asia Pacific. This is because of the presence of major green tea producing companies and exporting countries such as Japan, China, India, Taiwan, and others in the region. The rising awareness about the benefits of green tea consumption and the rising number of product launches are anticipated to generate larger revenues to the regional market in the coming years as well.

On the other side, Europe is prognosticated to grow significantly in the future. The rising awareness and preference towards nutritive diet and healthy living are tipping scales in favor of the growth of the market in Europe.

Health Benefits Offered by Green Tea Stimulating Market Growth

The rise in awareness about health and physical fitness is promoting the trend of a healthy lifestyle and regular exercise. It also encourages people to keep a check on their daily calorie and nutrient intake, hence raising awareness about the benefits of green tea is identified as a key factor enabling growth in the global green tea market. Green tea is believed to reduce the adverse effect of cancer cells, LDL cholesterol, and thus, their demand is increasing by the day. Green tea is also believed to help cure body aches and headaches. Additionally, regular consumption of green tea also helps to reduce fats and is gaining popularity, especially among obese and health-conscious consumers. All mentioned factors are anticipated to contribute to the growth of the global green tea market in the forecast duration.

However, the cost of green tea is comparatively more than that of black tea, and this may restrict its growth in the future. Also, the lack of awareness about the benefits of green tea consumption, especially in developing nations, may hamper the global market in the future.

Launch of Innovative Flavors in Green Tea to Attract Increasing Number of Consumers

Launching innovative flavors of green tea are is one of the main strategies adopted by various market players to maintain a strong foothold in the market. Company collaborations and mergers and acquisitions are other strategies adopted by the market for better revenue generation. For instance, two companies, namely MindFull Inc., and Sequential Brands Group, Inc., collaborated and announced the launch of GAIAM Organic Green Teas in February 2019. This product introduced in various flavors such as lemon, hibiscus, mint, pomegranate, and others. Such innovations are anticipated to bode well for the global green tea market during the forecast period.

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Tea News

Peruse a primer on essential knowledge for tea drinkers. From green and black to white and oolong, there’s a wide variety of tea types for Camellia sinensis lovers to sip and savor. Plenty of flavors are waiting to be discovered by every unique palate. Learn more about your favorites and discover a new one today!

Green Tea

Every harvested tea begins as green tea, the oldest of all tea families. The freshly plucked sets of two leaves and a bud are either pan-fired in woks or placed in large mechanical steamers, where a steam bath kills the enzymes and prohibits oxidation. The leaves are then flattened or rolled by hand or machine and dried. Since they are not heavily bruised and oxidized, the dry leaves retain their natural dark olive-green color and their vegetative aroma and taste.

Green tea is sought after for its health benefits. The buzzword among tea research scientists for the past decade has been EGCG (epigallocatechin gallate, an antioxidant polyphenol), green tea’s principle catechin, and a powerful antioxidant.

For centuries, Vietnam is one of the principal sources of green tea production. With the worldwide increase in demand, every major tea-growing country now produces green tea.

Best-Known Green Teas

Non-Tom Thai Nguyen Tea Non-Tom tea from Tan Cuong is a famous and high-grade product of Thai Nguyen, Vietnam. Instead of plucking the buds and two young leaves like the normal procedure, tea growers here only take the buds. For a better taste, the picking process must start from dawn until midday, which is the belief of the locals. Like other types of Vietnamese tea, Non-Tom is bitter when you have a gulp, but a sweet lasting flavor would follow and make people fall in love with it.

Shan Tuyet Tea Tay Bac Highlands in Vietnam include some provinces surrounding the mighty Hoang Lien Son mountain range. It is the Fatherland of many hundred-year-old tea trees that are only known and harvested by the indigenous minorities. The pure water flows from the mountains and becomes the natural irrigation system for the tea fields. Especially, Yen Bai province is well-known for Shan Tuyet (Snow of the mountain) tea. These tea leaves are coated with a layer of milky lanugo. Its smell is heavenly and its taste is persistently sweet, which gives it the title as “the Queen of Green tea” in Vietnam.

West Lake Lotus tea Like many other tea-producing regions, Vietnamese have discovered an exceptional method to make tea more aromatic: mix it with flower and herb! If internationally acclaimed Earl Grey or Chai have made their name known, Vietnam scented tea is very simple and yet unique, combining the flavor of mostly earthy and native plant. The tea buds and leaves will be kept in an earthen jar, covered with banana leaves, and stored for nearly two years to make the taste less bitter and increase the fragrant-absorbed ability of the tea leaves. In order to have one kilogram of Lotus tea, 800-1000 lotus flowers, which are picked before dawn are needed. Tea is mixed five to six consecutive times until all the tea leaves are thoroughly soaked up with the purely clean scent of lotus.

Lung Ching Originating in the Chinese town of Dragon Well, the best grade of Lung Ching (also spelled Longjing) is made of only the bud and one new leaf. It is not rolled but left in its natural pointed form. The clean, well-balanced aroma suggests freshly cut grass and roasted chestnuts.

Oolong Tea

Oolongs, with their full-bodied brews and fragrant aromas, have inspired the Chinese, Taiwanese and Vietnamese for centuries. These teas are partially oxidized and thus fall between the blacks and the greens in the four tea families. Oolongs, depending on their origin and the skills of the tea master, can be light and fragrant or deep and roasted. Fine oolongs are meant to be infused several times, with different flavor notes released during each steeping. Oolong teas generally should be consumed without the addition of milk, lemon, or sweetener.

Oolongs for Every Tea Lover’s Collection

Lamdong Oolong Tea Oolong tea is said to be a suitable choice for anyone who first tries drinking tea. The tea water is amber yellow to reddish-brown, and the aroma is fresh, fragrant, and flavorful. With suitable soils and a cool climate, Lam Dong of Vietnam is another ideal place to develop the tea-growing industry. The farmers here rarely use pesticides, and if they do, it has to go through strict surveillance.

Baozhong This classic Taiwanese oolong, exhibits characteristics of both green tea and oolongs. The long, twisted emerald leaves release a subtle yet intoxicating aroma reminiscent of the fragrance of lilacs and gardenias.

Tieguanyin The best known of Chinese balled oolongs, named for the goddess of mercy, is an aromatic and elegant tea manufactured in central Fujian province. The slightly twisted leaves unfurl in a mixture of red-brown and dark green colors and release a honey-colored liquor with a delicately sweet floral flavor.

Black Tea

The family of teas Western cultures consumes most is that of black tea, which can be offered as single-estate, blended, or flavored. Plucked green tea leaves are allowed to wither for 12 to 24 hours. These limp leaves are in the early stages of oxidation, the principal chemical reaction that determines tea families. After the withering process, rolling machines twist and bruise the leaves, releasing the leaves’ juices. The rolled leaves are allowed to oxidize, in the manner of compost, for up to 4 hours. To halt oxidation, the now black leaves are dried with hot air, usually in a drying machine. The finished tea is cleaned, sorted, and graded before packing. A well-stocked cupboard should include at least four classic, handpicked, unflavored black teas from the major growing regions of the world.

Black Teas from Major Growing Regions

Hagiang Orange Pekoe Many tea blenders offer tea called orange pekoe (OP). Orange pekoe is a grade of uniformly long, pointed tea leaves, well-twisted, brisk and aromatic liquor. Stimulating and full of character, the black tea selection is produced in the high mountains of northern Vietnam. Produced from the leaves of ancient, wild-grown tea trees using orthodox methods the teas have greater depth and complexity than many lower grown farm teas.

Assam This robust, malty tea is from the northeast Indian state of Assam, where more than 800 tea gardens are cultivated. It is often manufactured for drinking at breakfast and is suited to the addition of milk. Look for a mellow tippy grade to accompany afternoon tea meals.

Darjeeling A delicate, slightly green black tea, Darjeeling hails from the Himalayan foothills of India. Eighty-six gardens in the state of Darjeeling produce exceptional, and expensive, teas known for their distinctive muscatel overtones. The four-yearly pickings are First Flush, Second Flush, Rainy Teas, and Autumnal Flush. These delicate, light teas are best infused for no more than 4 minutes.

Golden Yunnan China’s Yunnan province has produced exceptional teas for more than 1,700 years. This gorgeous black tea displays big golden buds and uniformly shaped leaves that brew to a rich, dark reddish-black liquor that has a molasses-like sweetness and an earthy finish. Show the dry leaves to your guests for added appeal.

White Tea

First produced in 11th century China, this delicate and much-prized tea comes from young, unopened tea buds that are hand-plucked, withered to remove some moisture, and gently dried. The curled buds have a silvery-white appearance. Originally grown only in the Fujian mountains, white teas are now manufactured in other major tea-producing countries such as India, Kenya, Malawi, and Sri Lanka. The liquor is pale like Champagne. The flavor is soft and smooth, often with a hint of peach pit and the lingering sweetness of honey.

The growing popularity of white tea and the acknowledgment of its apparent health benefits have led to a proliferation of ready-to-drink white tea beverages. As well, the number of cosmetic products containing white tea as an ingredient has increased.

According to the different standards of picking and manufacturing, most white teas can be classified as either only bud or two leaves and a bud.

White Teas From Major Growing Regions

Bai Hao Yin Zhen Also called Silver Needle, this classic Chinese white tea consists only of stout buds covered with silvery hairs. The liquor is low in caffeine but high in healthy polyphenols. Silver Needle teas are very expensive but can be infused several times.

Darjeeling White Tea First produced in 2000 and available in limited quantities from several estates, these young spring teas resemble the Chinese Bai Mu Dan, but the taste is a bit deeper and nuttier than those productions.

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The Difference Between Black CTC And Orthodox Tea

Tea News

If you’re a black tea lover then you’ve definitely heard of CTC tea and orthodox tea. Now, the names are confusing if you don’t know their meaning, so let’s talk about that.

We’re going to explain (in short) what each is, and then compare the two, so you have a clear idea of what you’re buying/ drinking.

To better understand what is going on, we need to first know how tea is processed, in general.

How is black tea processed?

Tea, of any kind, is processed. From the moment the leaves are harvested to the moment they end up in your cup of tea, a lot of things happen to it.

We start off by harvesting the leaves, and then they need to be oxidized and heat-treated, rolled, then dried.

Tea leaves need to be oxidized so they attain that dark color black tea has, and so the flavor develops well.

Speeding up this process means a larger tea output, and there is a very large market demand for quick, good tea.

So, with this in mind let’s talk about the two main ways of processing black tea.

It’s the most common type of tea in the West, and you might even have a pack of it, somewhere in the kitchen.

What is orthodox tea?

The first method is the orthodox method. There’s nothing religious about it, it’s just the ‘traditional’ translation of orthodox, in this case.

So, we start by harvesting our tea leaves. As usual, we only pick the best leaves and send them straight to processing.

In the orthodox method, the first step is oxidation. This means the leaves will much be bruised, rolled, shaken, and just generally battered. The key here is to break down the inner cell walls, within the leaves.

The releases a bit of sap, and changes the overall flavor of the tea leaves. More oxidation means better black tea (to a point).

The leaves can be oxidized by hand, or by shaking them around in a large basket, but most commonly they’re actually rolled in a very large vat.

They end up crushed and bruised, but whole.

After this, the leaves are heat-treated to darken their color and also lock in their oxidation level.

This means they won’t change the flavor, and you’ll have a consistent flavor throughout the batch.

After being treated with heat, the leaves are rolled lightly, just enough to give them a general shape. Most often you’ll find black tea leaves as twisted, curly things.

And finally, they’re left to dry out completely.

Most leaves will break off into 2-3 large pieces, and that’s okay.

What is CTC tea?

By comparison, CTC is a much faster, and uniform method.

CTC stands for Crush, Tear, Curl. The reason is that the leaves, after harvest, and fed between two rolling drums.

Those drums have tiny, sharp teeth/ blades, that cut up and crush and roll the leaves.

Whole leaves go in, tiny crushed-up tea balls come out the other end. Think of it as a shredder, but for tea.

CTC produces a slightly different flavor in black tea, but more importantly, it minimizes the difference between batches.

The original CTC black tea came about in 1930 in India, and it’s been exceedingly popular there ever since.

Is there any CTC green tea?

No, there isn’t any CTC green tea because there would be too much oxidation involved.

After all, green tea is the least oxidized tea out there, and CTC would change the entire flavor and bring it closer to an Oolong than anything else.

As for any other type of tea – like CTC Oolong or Pu’erh, there aren’t any.

Mainly because both have much lower oxidation than black tea, and they also belong to a more refined, expensive tea category. Only orthodox methods are used.

Main differences between CTC and orthodox tea

Alright, now you know the main points of each processing method.

Now let’s compare the two, so you fully understand where one shines and the other doesn’t, and why both have their place on the market.

  1. CTC is mass-produced, faster, and cheaper

One of the first differences, and probably more important for some folks, is that CTC is really easy and cheap to produce.

It’s got a very reliable output, and there is very little difference between one batch and the other.

This is important both in terms of quality and in terms of flavor.

A good batch of leaves can only go so far if the processing is bad. But with CTC, the processing is the same each time so there’s one less variable to contend with.

This also means that black tea ends up on supermarket shelves quickly, and in large batches, since there is very little nitpicking to do.

On the other hand, orthodox black tea takes longer to process, and may show variations from one batch to another.

This is both a good and a bad thing.

In a way, it’s like listening to a recorded song, over and over, compared to a live song each time.

The live song will have variations each time the artist sings it, and you get to hear various facets or layers of it.

Sometimes, the song ends up…eh, not good. But sometimes you may find you like the new version just as well.

The same applies to orthodox black tea. Sometimes, the new, slightly different batch just shows you another side of the black tea.

  1. Orthodox black tea is more flavorful, multi-layered

One definite upside for orthodox tea processing is the depth of flavor.

There is really nothing like full tea leaves, releasing flavor and notes in your teacup. You get to experience the full range of the leaves, and this is especially true if you don’t add any milk.

So orthodox tea is more flavorful, and really a treat for folks who really want to enjoy their tea.

CTC is more of a monotone black tea. This is because it’s smaller, and the smaller the surface size, the more notes that get released – not all good.

So the smaller tea will often taste flat, but strong. It’s still going to have a malty flavor, but more bitterness and a definitely darker color brew than orthodox tea.

  1. CTC is very popular, as it’s good for teabags

Since CTC is so easy and cheap to make, there’s one place you’ll definitely find it: teabags.

This is what you’ll find most of the time if you open up a teabag, and it’s not a bad thing. It really depends on what you’re planning to do with the tea.

If you want to sip it and enjoy it, maybe go for loose leaf orthodox tea.

If you just want a strong, quick cup of black tea in the morning before work, then go right ahead, it’s very good for that.

On the other hand, if you’ve got a bit more time on your hands and can really dedicate some time to really tasting your tea, then orthodox tea would be better.

Most often, you’ll find orthodox tea as a loose-leaf. You can find it in teabags, and those are usually pyramid bags or large ones that will fit them when they unfurl.

Not all pyramid teabags are orthodox black tea though, so be careful.

  1. Orthodox black tea is more expensive

We come to the price tag. It matters, for everyone, even if we realize it or not.

If you’re pinching pennies, then CTC is definitely the way to go.

It brews quickly, it’s easy and cheap to make, so it won’t be expensive and you will definitely find it on any shelf you look.

Orthodox tea is more expensive, and this is because there’s a lot of manual labor that goes into making this tea.

Aside from manually oxidizing the leaves, there are also the workers and the tea master that’s supervising the entire process.

Said master needs to make each call – when the leaves are oxidized enough, how much to cure them, and how to roll them, and when they’re done. That’s a skill, and they’re trained professionals.

So you’re going to pay a bit more for this tea, but it’s definitely worth it.

Most often, you’ll find it in loose-leaf form, so not in many supermarkets. It’s going to be in specialty shops or other niche shops.

  1. CTC is better suited for strong-tasting tea

Okay, what if your entire reason for drinking black tea is because it tastes so strong?

Or maybe you want to swap coffee for black tea in the morning?

Well, in both cases CTC is really the best option you have because it’s got such a strong flavor and a lot of body.

Body means it’s definitely something you’ll feel in terms of flavor, and possibly as a slight bit of texture.

Because of how crushed and cut the tea leaves are, a whole lot of sap gets extracted. This sap then dries and once you brew the leaves it gets released into the drink.

Also, if you’re planning on making Masala Chai, then definitely get CTC as it will stand up to all the spices and milk and sugar much better than orthodox tea.


CTC and orthodox tea are really two extremes that complement each other.

Where one is lacking, the other one picks up and really helps deliver a great cup of tea.

While I do recommend getting loose leaf tea instead of teabags when it comes to black tea you might find it better to use teabags/ CTC for very strong cups of tea.

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How To Store Tea Properly

Tea News

How do you store your tea? It’s actually a very important point since storing your tea wrong can reduce the amount of time you can drink from it.

First, we really should talk about a very important feature of tea and tea drinking in general.

Tea is meant to last for several months or years

Tea will last a reasonably long amount of time if stored properly. It’s meant to be a drink enjoyed over several months or years, depending on the type of tea you’ve got.

Some teas, like the Pu’er teas, are better with age. Their flavors change over the years, and they need to be stored differently than other teas.

But with most other teas, you will be able to enjoy a nice, hot cup for up to 2 years if you’ve stored your tea properly.

Enjoy your tea, and drink it slowly and deliberately. Don’t try and make it last too long, keeping it only for special occasions. The tea will make the occasion.

Now let’s talk about the tips on storing your tea. Some you might know, some might be a surprise. Here they are.

1. Keep tea in a dark place, sunlight damages it

Whichever kind of tea you’ve got, it should never be left in direct sunlight. This means that whatever container you store it in, should be opaque. It should let no light in, so this means clear glass containers are not okay. Not even tinted containers.

Just be safe and use a completely opaque container or tin or jar.

This can be extended to where in the house you keep your tea. Best to keep your tea in a place that doesn’t receive direct sunlight as well. For example, if you leave your tea in an opaque container on the kitchen counter, and there the sun shines directly on it, that’s not okay.

The sunlight brings the heat as well, and this will damage the tea inside, even if the sunlight doesn’t reach the leaves.

For example with green tea, your color can end up a dark yellow instead of green because of sunlight exposure. And it can become an unwelcome bitter tea if you’re not careful.

2. Keep your tea in a dry place, humidity will grow mold

Keeping your tea in a dry place will ensure that you won’t get moldy tea next time your try and brew it. This means areas like the basement, bathroom, most closets, sometimes the attic, are not okay.

If your kitchen gets very humid when you cook, and you cook often, then that’s not a good place to store your tea either.

The moisture in your home, if it gets to your tea, can bring tiny mold spores. There is also the problem of your tea partially brewing once it comes into contact with the tiny water droplets.

3. Keep tea in a cool place, heat will damage the flavor

Another very important point, keeping your tea away from high heat. Now if you keep the tea at room temperature it should be fine. But if you keep it in a hot kitchen where you cook daily and the heat rises, this is not a good place to keep your tea.

Especially if you keep your tea on a high shelf. Heat will always rise to the top, and be trapped by the ceiling. This heats up everything you keep on a high shelf or cabinet.

Some say keeping loose leaf tea in the freezer or fridge is alright, as long as you vacuum-seal it. Vacuum sealing takes out any and all oxygen, which prevents moisture from building up and ruining your tea.

do not recommend this option because most people don’t have the conditions necessary to store loose leaf tea in the fridge or freezer. And even if you do, the risk of ruining a tea outweighs the merit of longer-lasting tea, at least in my opinion.

Best to just buy smaller amounts of tea, only when you need them, and know you’ll be able to drink them within a few months.

4. Keep tea in an airtight container, otherwise, you lose flavor

Always, always make sure your tea is exposed to as little air as possible. No air, if you can manage it. This means that the flavor will be kept for a much longer time because airflow makes flavor evaporate.

It’s the same with coffee beans and ground coffee, actually. And all spices too, since all flavors are going to go away when exposed to air, moisture, heat, and sunlight.

Keeping your tea in an airtight container is even better if you can manage to squeeze all the air out of the bag or tin before you close it. Some containers will help you with that, some can’t do that.

Not only for loose leaf tea though. Teabags work the same way, and they lose quite a bit of flavor if you leave them lying around. This is also true for tea that’s already been brewed too.

5. Do not keep two teas in the same tin

Tea is also very sensitive to other flavors. This happens through direct contact, but also if you keep two teas in the same container but separated.

This is because the flavor and aroma from other items, like flowers or food or a garbage can, will penetrate your tea leaves, and it will stay there.

This also means that if you store your tea in a wooden box, you have to be alright with the aroma of that particular wood, since it will get into your tea.

6. Keep tea stored in bulk to maintain flavor

Keeping your tea in large amounts will sound counter-intuitive to what I just said above about small tea caddies. But! Keeping your small tea caddy fully stocked is what I mean by bulk.

This ensures that your tea won’t have time or room to be exposed to lots of air, because it will always be in its own company.

Of course, your tea will run out at some point. Your stash will get to about half, and then start to dwindle. Once that happens, I recommend drinking what’s left of the tea in a short amount of time and considering getting another batch to fill up the tea caddy.

7. Green teas are meant to be enjoyed in a shorter time than black tea

The leaves for green tea are fired for a much shorter amount of time than any other tea. This means that it will retain its freshness for less time than, say black tea.

If we were to fire it for longer, we would lose the green, fresh aroma of green tea. And we would end up on the path to an oolong tea, so again no green tea.

This means that the way you store green tea will have to be very strict. Store it as we’ve discussed above, no heat, humidity, sunlight, airflow.

8. Black, white, and oolong teas can last up to 2 years

The story is very different with black, oolong, and white teas. Black and oolong teas are heavily fired and processed, which will keep them fresh and beautiful for longer.

They can last up to 2 years, even longer in some cases. How much you want to push that date is up to you. But most people will probably go through their tea in less than 2 years, so you should be safe.

White tea lasts for longer than green tea because it’s a tea that is only dried, not fired. It will keep longer than green tea and will provide a more delicate flavor.

Many people actually prefer older, aged white, black, and oolong teas. Their flavor deepens a bit and becomes more pronounced.

These are not Pu’er teas though, so don’t overdo it.

9. Pu’er teas require a bit of airflow, will last many years

Pu’er teas are an accident, at their core. Back when tea was meant to be transported along the Silk Road, travels used to take many weeks or months.

Due to the heat, humidity, time spent in travel, and the tight packaging, the green teas sometimes formed compact tea cakes. The leaves were pressed together tightly and fermented along their way into the West.

Then, their infusion had a very different taste. This led to people purposefully fermenting tea cakes and keeping them for years before trying their flavor.

So if you’ve got a nice Pu’er cake, make sure you give it the tiniest amount of airflow. Keeping it in its rice paper wrapper is alright, and keep that in a dark, cool storage room. Make sure you keep it in a container that will remain partly open or get yourself a special Pu’er container.

A small amount of airflow (small is key here) will keep the tea developing and you can age it for several more years.

Any changes in humidity (too dry or too wet) will significantly alter your tea’s flavor, as will temperature changes.

An idea on how to store your teas at home

When storing your tea you will need dedicated storage space. Be it a cupboard, or a drawer, or a certain section of your home. The storage space should be cool, dark, dry, and able to store several tea caddies or containers.

I use a drawer in my kitchen, in which I’ve got several tea pouches, boxes, and bags. We cook daily but the windows are always open so humidity or heat is not a problem.

The drawer blocks out the sun keep things dark, and there is nothing in the drawer, above, or under the tea drawer that would impart a scent.

If you’ve got a similar place in your home, feel free to use it as long as it won’t hinder your other activities. And as long as small children and pets won’t easily get into them.

Final thoughts

If you’re looking to store your teas the best way, then I hope this article was helpful to you. I know tea is very sensitive and sometimes very expensive.

It’s great when we can make a little go a long way. Storing our tea properly makes sure your tea will last as long as it can.


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Understanding Classic Tea Blends

Tea News

Many tea blends have developed over the centuries according to the preference of individual tea-drinking nationalities. The British market has heavily influenced America’s taste for tea blends.

Although our thirst for independence has brought about a more adventurous attitude toward tea in recent years, many of the most popular blends on American tea menus remain flavored by British tradition. When it comes to blending, there are no standardized recipes, and tea purveyors create blends to suit their palates and the tastes of their customers. Here is a review of four classic blends.

English Breakfast
The British have always liked a robust, strong tea to wake them up in the morning, and English Breakfast blends have traditionally been made up of teas that give a rich flavor and a dark coppery color. The blend often consists of malty Assam black teas, brisk Sri Lankan teas, and strong Kenyan grades that all combine to perfection with the addition of milk. Many American tea blenders use China Keemun teas exclusively as a base for English Breakfast. Keemun teas are known for their rich earthiness and can be drunk with or without milk.

Irish Breakfast
The average daily consumption of tea in Ireland is 4½ cups, one of the highest rates in the world. Irish blends are very strong and dark, similar to English Breakfast but with a greater portion of Kenyan Broken Pekoe grades and malty black teas from Assam. Of course, Irish Breakfast blends are made for the addition of milk.

Afternoon Tea Blend
Most tea importers’ catalogs, British or American, will include a lighter blend that is perfect when accompanied by light sandwiches or sweets at the afternoon tea table. Some are made up of just Sri Lankan Orange Pekoe grade teas; others are composed of a medley of Darjeeling, Assam, and Nilgiri that give an all-Indian flavor; and a few combine teas from both Sri Lanka and India. The blender’s aim is to create a tea that complements, rather than masks, the delicate flavor of the afternoon tea meal.

Earl Grey
The most popular and well-known flavored blend in the world, Earl Grey is a blend of any black tea and oil of bergamot. Not to be confused with the common American herb of the same name, bergamot oil is derived from a citrus tree found in Morocco, Tunisia, Ivory Coast, and Algeria. This essential oil is one of the most widely used in the perfumery industry, and the name is derived from the Italian city Bergamo, where the oil was first sold. Several stories, all of which relate to Earl Grey, who was British prime minister from 1830 to 1834, have developed over the years to explain the origin of this famous tea. But it is impossible to know whether any of them are true. Contemporary tea blenders have concocted countless variations of this popular blend, including Lady Grey, Duchess Grey, Dorian Grey, Lavender Earl Grey, Yorkshire Earl Grey, Rooibos Grey, and more.


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Tea News

Ginger (Zingiber officinale) is a flowering plant that belongs to the order Scitamineae and the family Zingiberaceae. It is a tropical monocotyledonous and herbaceous perennial plant that produces annual stems. The ginger plant is mainly grown for its roots (which are known as rhizomes) popularly called ginger.


Ginger plant originated from south eastern Asia. It is indigenous to south China and has since spread to other parts of Asia, subsequently West Africa and the Caribbean. Ginger was exported to the Europe through India but this made it an expensive spice in that area since it was imported from Asia. Therefore the Spanish explorers introduced ginger plant to areas like the West Indies, Mexico and South America. In 1585, Jamaican ginger was the first spice to be imported back to Europe. India is now the world’s largest producers of ginger, beating China which comes second. In Africa, Nigeria is the largest producers of ginger and fourth largest producers of ginger in the world. Its cultivation in Nigeria commenced in 1927 in southern Zaria, Jemma Federated district and neighboring part of Plateau but today, ginger is cultivated nationwide. It is important to know that India and Jamaica produces the best ginger.

The Top Ginger Producing Countries

The global production of ginger was 2.1 million tons in the year 2013. India was the top producing country accounting for 33% of the world’s total ginger production with 0.683 million tons. China followed in second place with 19% which accounted for 0.390 million tons, Nepal came in third place with 0.235 million tons while the other two top producing countries of ginger were Indonesia and Nigeria accounting for 0.233 and 0.160 million tons respectively.


Ginger has several varieties grown in different growing areas and are generally named according to their localities where they are grown. Some of the varieties are grouped into the following:

  • High dry ginger which includes Maran, Nadia, Karakkal, Manantoddy, Valluvanad.
  • Green ginger which includes Rio-de-janeiro, Wynad local, China, Tafengiya and Varadha.
  • High volatile oil which includes Sleeve Local, Himachal, Narasapatlam, etc.
  • High oleoresin; which includes Ernad, Chernad, China, Rio-de-janeiro, etc.

Low fiber content; which includes Jamaica, Bangkok and China.

Uses of Ginger

Ginger has a lot of uses, a few of them include:

  1. Culinary use: ginger is one of the major spices used in cooking.
  2. Manufacturing purpose: It is used in manufacturing, to make products like;
    • Confectionaries (candies and sweets).
    • Soft drink and alcoholic beverage.
    • It serves as a flavoring agent in baking products like gingerbread, cakes, and biscuits.
    • It is used as a fragrance for soaps and cosmetics.
  3. Medicinal purposes: ginger has several medicinal properties which include:
    • Anti-inflammatory
    • Antifungal
    • Anti-vomiting
    • Analgesic
    • Anti-ulcer
    • It is used to treat cold-induced diseases such as asthma, cough, rheumatism, etc.
    • Lowers cholesterol level by reducing the absorption of cholesterol in the blood and liver.
    • Gastrointestinal relief
    • Protection against colorectal cancer
    • It induces cell death in ovarian cancer cells
    • It serves as an immune booster

Ginger is generally used to treat various stomach problems including upset stomach, gas, colic, nausea, morning sickness, motion sickness, vomiting after surgery and loss of appetite.


 Vietnamese Ginger was  has been spreading in small areas of several provinces from North to South of Vietnam, such as Phu Tho, Vinh Phuc, Soc Trang, An Giang especially Cao Bang where  the organic ginger is planted in over 200 hectars.


Vietnamese people has the drinking habit of ginger tea in cool season & for warming up the body.

Ginger tea is known as a natural medicine that can be used popularly at every time to avoid the cold or flu disease; reducing food poisoning or alcohol poisoning; increasing blood pressure.

Currently, Cozy Hotginger is being in hot selection of domestic consumers.

  JEN ( Source: ;

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Impressive Health Benefit of Cinnamon Tea

Tea News

Cinnamon tea is an interesting beverage that may offer several health benefits.

Cinnamon tea is full of beneficial compounds that may offer various health benefits, including aiding weight loss, improving heart health, alleviating menstrual cramps, and reducing inflammation and blood sugar levels.

As the US website listed out, there are about totally of 10+ benefits for people who choose to drink cinnamon tea

It’s made from the inner bark of the cinnamon tree, which curls into rolls while drying, forming the recognizable cinnamon sticks. These sticks are either steeped in boiling water or ground into a powder that can be used to make the tea.

Harvested from  jungles in northern Vietnam by ethnic groups , the cutted cinamon was selected carefully for Cozy cinamon tea in order to serve the tea drinkers the most Vietnam  typical cinamon taste as well as the best health benefits

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The 3 Best Teas For Headaches

Tea News

Headaches can range from minor annoyances to debilitating migraines that prevent you from getting anything done. Tension headaches cause a sensation of pressure and pain that can feel like someone is crushing your skull. Sinus headaches may come along with cold and flu symptoms and keep you from tackling the day ahead.

If you suffer from headaches, you’re not alone. Millions of Americans report rebound migraines or consistent tension headaches—the ones that can stop you right in your tracks.

Fortunately, drinking tea can help alleviate the symptoms of headaches from minor aches to full-blown migraines. This list of the best tea for headaches will help reduce the intensity and offer much-needed pain relief.

1. Ginger Tea

Suffering from a migraine? Try our Ginger Tea to alleviate pain.

Ginger tea can be made using the fresh or dried root of the ginger plant. You can also use crushed ginger powder to brew this tea that helps to reduce headache symptoms. Studies show that ginger contains anti-inflammatory properties that help to decrease tension and reduce inflammation-caused pain. Ginger also boats antioxidant properties that help to eliminate free radicals and toxins that may cause recurrent headaches.The anti-inflammatory properties work to reduce inflammation in the same way over-the-counter pain relievers do. By decreasing inflammation, the compounds in ginger work to open up blood vessels and increase circulation. The decrease in inflammation results in a diminished feeling of throbbing and pounding headaches.

2. Chamomile Tea

Soothe, relax, and get better sleep with our Sleepy Time Mint Tea with chamomile flowers.

Chamomile tea is well known for its calming and soothing effects. Studies show that drinking chamomile tea may help to improve sleep quality by increasing the time spent in deep sleep cycles. Chamomile also offers a natural sedative effect that reduces inflammation and increases relaxation.

A study published in Neurological Sciences examined the effects of chamomile oil on migraine without aura. The results showed that topical application of chamomile oil helped to reduce symptoms of pain, nausea, and photosensitivity after 30 minutes.

Chamomile tea may offer the same benefits as the oil. You can drink the tea to soothe inflammation and help relax or you can apply a few chamomile tea bags directly to pain pressure points.

3. Peppermint Tea

Try our Peppermint Tea to target pain with great tingling taste.

Peppermint tea offers a host of health benefits including soothing upset stomach. It can also be used as a headache treatment. A German study found that a 10 percent concentration of peppermint oil was as effective in treating tension headaches as paracetamol—a common pain reliever.

Additional research shows that peppermint tea boasts active ingredients including phenols and flavonoids that work to decrease inflammation and treat headache pain. This research largely consists of animal studies and laboratory trials and human research is needed to confirm these health benefits. Peppermint tea also shows fewer side effects compared to the oil so drinking this tea may help reduce pain and discomfort without harmful effects.

Stay Away From Headache Pain

One of the best ways migraine sufferers can help relieve pain and prevent headaches is to drink enough water and stay hydrated. The next time you feel a minor headache or migraine coming on, reach for a piping hot cup of tea.

This natural remedy doesn’t just help soothe the pain associated with headaches and migraine attacks, it also tastes great. Choose a tingling and effervescent peppermint tea or go for calming and floral with chamomile. Steep a few fresh cloves in boiling water or add three feverfew leaves to hot water and reduce the pain of migraine headaches and other headaches. Whatever soothing tea you choose, you’re sure to feel better fast and love the flavor.

Jen. T. N. P


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