The best way to make tea is to use an electric kettle to boil the water. The advantage is the water is actually boiling when you pour it over the tea, either in a cup or in a teapot. This helps to extract the most flavour from the tea, and it reduces the length of time you need to brew the tea. The longer you brew, the more bitter tasting tannin will be dissolved. An electric kettle is found in almost every home in Europe for this reason. Heating water in the microwave is slower, more dangerous and produces inferior tea.
You will also get better results using loose tea in a teapot, rather than teabags. Loose tea is not ground as fine as the tea in tea bags, as it has more room to circulate in the pot. The finer tea is ground the more bitter tannin is released. Use a tea strainer to avoid getting tea leaves in your cup. Of course, you also need to use good quality tea.
Brewing Iced Tea
1. Follow the regular brewing instructions printed on the label, using twice the amount of leaves. If sweetener is desired, we recommend adding it while the tea is still hot so that it dissolves completely into the liquid.
2. Fill glass or pitcher with ice.
3. Immediately pour the hot tea over the ice. If desired, add a slice of lemon, lime or decorate with a sprig of mint.
Tip: Try making ice cubes out of tea to keep the flavour from diluting as the ice melts.
Shock Freezing: By pouring the hot tea over ice, the sudden cooling preserves the full aroma as well as the active ingredients of the tea. This method also prevents the usual cloudiness that often develops in Black Teas as they cool off. The cloudiness, however, is purely optical and has no negative impact on the flavour of the tea.
Tea leaves come from the Camellia Sinensis plant, an evergreen family that is native to South East Asia. White Tea, Green Tea, Oolong Tea and Black Tea all come from the same leaf but go through different processes to become the teas we know and love.
Tea manufacture is the process of converting young fresh tea shoots into dry black tea. The process always involves four basic stages – withering, rolling, oxidation and firing. At the plucking stage, only the top leaf tips are picked every 6 to 7 days. The tip leaves are younger and finer which produce a better quality tea. The fresh green leaves now need to have the moisture removed from them. This is done by blowing air through the leaves for up to 14 hours, leaving a soft and pliable leaf. There are then two ways of treating the tea. Tea, which is to be used as loose leaf, will normally be rolled gently to create a twisted appearance. In contrast, tea, which is to be used for tea bags, is shredded and crushed to produce a small granular product.
Both, rolling or crushing of the leaves, results in the rupturing of the leaf cells, which allows oxidation to occur. This gives the tea its distinctive black colour and flavour. The tea is then dried at high temperatures to achieve the correct taste. When it has been dried, the leaf tea is of differing sizes and will also contain pieces of fibre and stalk. At this point it is processed to remove pieces of stalk, which will then leave tea suitable to be sold as loose tea. The tea is passed through varying sizes of meshes to sort it and has to be passed through very fine ones in order to produce tea fine enough for tea bag production. This process of sorting is a harsh one and it can cause the tea to lose some of its flavour. That is why loose tea usually has a better flavour than the tea in a tea bag.
Black teas are fully oxidized... Fresh, green tea leaves are placed on large drying trays until they are limp. Then they are bruised or rolled, releasing aromatic juices. The leaves are allowed to ferment (a natural enzymatic oxidation) in humid, climate controlled rooms until they are red. Next the leaves are dried, (fired), stopping the fermentation process and giving the tea leaf its characteristic “black” colour and robust flavour. The cultivation of Black teas, also called "red tea" in China, is principally found in countries that were formerly British colonies and a few regions of China. This fully oxidized leaf represents tastes ranging from single estates and blends from country to country and region to region, to scented, flavoured and spiced.
Smoked Black Teas... These teas are exposed to varying amounts of cedar\pine wood-smoke and glow with a comforting smoky aroma.
Oolong tea is semi-oxidized and comes mainly from China and Taiwan. After tea leaves from the Camellia Sinensis plant are plucked and withered, they are processed through careful drying, rolling and steaming and a short period of oxidation that turns the leaves from green to red brown. These teas produce a crisp, clean, refreshing cup that delivers a smooth even taste, some of which can be used for multiple infusions. Discover the floral aromatics of the lightly oxidized Oolongs, and the moody, rustic liquors of the more oxidized Oolong teas.
A choice pick of the plant usually the top two leaves and the bud, covered with a silvery white down which gives the leaf a white appearance. This special hand picked tea is usually an early spring harvest and results in limited quantities. Once reserved for the exclusive consumption of the Emperor, White Teas were principally a creation of the province of Fujian. White Teas are not oxidized... Today these downy buds are simply dried. With their delicate cup color, White Teas offer a delicate taste, unique body and smooth finish, with a subtle yet sophisticated aroma and are also very low in caffeine and high in antioxidants. In fact, it is said to have 3X more antioxidants per serving than regular Green Tea.
Freshly picked green tea leaves are first steamed to destroy enzymes necessary for fermentation. Next the leaves are rolled, releasing aromatic juices. Then the leaves are gently fired until they are dry, giving the tea its distinctive glossy appearance and texture. Green Teas are not oxidized... The heat that is applied to the fresh leaves, known as desiccation, removes all possibility of oxidation and increases the tannins that give the liquor a vegetal (“grassy”) taste. Many countries now produce Green Teas, which create their individual taste characteristics. China and Japan are often distinguished by their different methods of desiccation. Green Tea is noted for its health benefits in strengthening one’s immune system while providing energy and great taste.
Matcha is produced from Gyokuro leaves, which are grown under 90% shade three weeks prior to harvesting. This shading process increases the chlorophyll content of the leaves, which turns them dark green, thus creating bright green Matcha. High-grade Matcha is made in limited amounts in Japan, harvested only once a year in the Spring. Once harvested the leaves are steamed, dried and then removed of all stems and veins. The dried leaves, which are referred to as “tencha” are then stone ground into a fine powder. This fine powder, Matcha, has been used in traditional Japanese and Buddhist tea ceremonies for centuries. It can be used as an ingredient or made as a tea.
It is only in recent years that Western countries have discovered this product and have started to use it in untraditional ways, including Matcha Lattes, Chocolate Bar, ice cream, smoothies and baked goods. Matcha's flavour blends well in dairy-based recipes and its powder form makes it easy to work with.
The advantage of drinking Matcha tea is that it provides 100% of the health benefits of Japanese green tea because you consume the whole tea leaf, which provides up to 85% higher nutritional values than green tea infusions. In fact, Matcha is said to have 10X more antioxidants per serving than regular Green Tea, 9X the beta carotene of spinach, is 100X stronger than Vitamin C and is 25X stronger than Vitamin E.
Matcha is rich in polyphenols and catechins, including EGCG, which are believed to protect against cancer, aid in the prevention of cardiovascular disease, help slow the aging process, help reduce harmful cholesterol in the blood, help reduce high blood pressure, and help stabilize blood sugar levels. When consumed regularly, Matcha also boosts your metabolic rate by 35-40% thus assisting in weight loss efforts. Although it may sound contradictory, the amino acids in Matcha allow it to increase mental alertness while at the same time leaving drinkers in a calm and relaxed state.
Matcha does contain a small amount of caffeine, but like all green teas also contains L-theanine. L-theanine increases the alpha-wave activities in the brain, which creates a feeling of relaxation. L-theanine is associated with increasing the ability to focus and concentrate, but not agitate the nervous system.
Summary of the Health Benefits of Matcha
- 10X more antioxidants per serving than regular Green Tea
- 70 times the antioxidants of orange juice
- 9X times the beta carotene of spinach and 4X times the beta carotene of carrots
- 25X stronger than Vitamin E
- 100X stronger than Vitamin C
- Vitamins A, B6, B-complex, C, E, K, niacin, folate, riboflavin, thiamin
- Trace minerals calcium, magnesium, copper, iron, zinc, potassium, phosphorus, sodium
- Rich source of L-theanine & amino acids which improve calmness, mental alertness
- Strong blood detoxifer and alkalyzer due to high chlorophyll content
- Extremely rich in polyphenols (antioxidants) and catechins, especially epigallocatechin gallate (EGCG )
- Boosts metabolic rate by 35-40% in regular drinkers, thus assisting in weight loss
For thousands of years, dating back to as early as Ancient Egypt, herbal infusions have been appreciated for their curative powers, as tonics or elixirs, and as a tasty and satisfying drink.
They are widely used for a whole host of common conditions including insomnia, arthritis, colds, coughs, ulcers, allergies, constipation, infections, high blood pressure, intestinal disorders, headaches, fever, anemia, weakness, aging, stress, nervousness, and indigestion. Since herbal infusions do not contain tea leaves, they are generally caffeine free.
Our herbal teas have been blended from a variety of carefully selected plant parts including leaves, flowers, roots, bark and spices, creating unique flavours and promote harmony between Mind, Body & Soul!
Rooibos tea is an herbal, caffeine free tea, which has been popular in South Africa for centuries. The needle like leaves of the African “red bush” are chopped, bruised, fermented and sun dried to prepare a delicious tea. Acclaimed as a “miracle” tea, which soothes headaches and eases digestion, Rooibos contains natural calcium, iron, potassium, magnesium and zinc.
The story of Rooibos starts around the turn of the century in South Africa’s beautiful Cedarberg region. It was the locals of the area who first discovered that the fine needle like leaves of the wild “Aspalathus Linearis” plant made a tasty aromatic tea. It was they who first harvested the plants, chopped them with axes and bruised them with hammers leaving them to ferment before drying in the sun. Rooibos is a herb that contains no caffeine. Those that consume Rooibos have claimed that it has a soothing effect on headaches, disturbed sleeping patterns and digestive problems.
Rooibos seeds are planted during February and March. They are tended for 18 months after which they are harvested. Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma.
Each infusion of Rooibos contains:
Iron (Fe) • Potassium (K) • Calcium (Ca) • Copper (Cu) • Zinc (Zn) • Magnesium (Mg) • Fluoride (F) • Manganese (Mn)
Yerba Mate literally translates to "herb of the cup".
In 1515 the Spanish conquistadores came to what is now Argentina searching for gold and silver. They found Yerba Mate instead. To the indigenous Guarani people of the forest, Yerba Mate was everything. It was food. It was drink. It was Medicine.
The gauchos made Yerba Mate their constant companion. After a hard day's work on the pampas, they gathered around the campfire, put the precious herb (Yerba) into a hollowed out gourd (Mate), covered it with hot water, inserted a hollow reed (Bombilla), and passed the gourd around so that each could share the refreshing beverage.
Yerba Mate (Ilex paraguariensis) is a small tree native to the subtropical highlands of Brazil, Paraguay, and Argentina. The drink is brewed from the dried leaves and stemlets of this perennial tree from the Holly family. Yerba Mate is known as the national drink of these countries, and is consumed by millions of South Americans as a healthful alternative to coffee. This stimulating herbal beverage has the unique ability to wake up the mind without the nervousness and jitters associated with coffee. Deemed "The Drink of the Gods" by many indigenous groups in South America, and known as "the green gold of the Indios" by folks in Europe, Yerba Mate possesses a multitude of health benefits that have begun to attract the attention of American scientists and consumers.
Today, Yerba Mate is the favourite drink of millions worldwide. It is the way to lift your spirits, to start the day, to greet guests, and to share good times with friends and family.
Yerba Mate is a smooth, natural source of energy and like green tea, Yerba Mate is rich in polyphenols.
According to Western herbal medicine, it is an aromatic, stimulant, bitter, aperient (laxative), astringent, diuretic, purgative, sudorific (sweat inducing), and febrifuge (fever reducing). Mate contains numerous vitamins and minerals.
Each infusion of Mate contains:
Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex
Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus
Additional Compounds: Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Trace Minerals, Antioxidants, Pantothenic Acid and 15 Amino Acids.
It sustains • Energy Levels • Reduce Fatigue • Induces Mental Clarity • Provides Antioxidants • Boosts Immune System • After Workout Rejuvenator • Aids in Weight Control • Aids in Elimination• even Fights Bad Breath • Coffee Alternative
The CHAGA fungus has some of the highest amounts of anti-oxidants of any substance consumed by man. Some of these compounds are derived from the birch tree and bark it consumes and concentrates in its flesh. Tea made from CHAGA fungus is known to be used for:
- Boosting the immune system
- Treating stomach diseases
- Intestinal worms
- Liver and heart ailments
- Cancers including those of the breast, liver, uterine, and gastric
- Anti-tumor activity
- The active compound inotodiol which works against influenza A and B viruses and cancer cells.
- Activity against HIV-1
- As an anti-inflammatory
Some experts claim the CHAGA is the best anti-cancer mushroom of all!
1gm CHAGA mushroom = 40 lbs carrots = 4 gal beet juice = 4ml clove oil!
Our all-natural Fruit Blends consist of real dried fruit, natural flavourings and aromas. Since all of our Fruit Blends are naturally caffeine free and high in vitamin C, they are the ideal choice for introducing children to tea. A great advantage to our premium Fruit Blends, particularly when serving children, is that you can control the amount of sugar added to your hot or iced tea.
Stevia is a shrub native to Paraguay, a natural, non-caloric, no carbohydrates, zero glycemic index, sweet-tasting plant used around the world as an alternative to sugar in teas, hot or cold drinks, baked goods, desserts, preserves, etc., as well as for its health benefits. The whole leaves are so very nutritious, containing a variety of vitamins, minerals and phytonutrients and are 15 times sweeter than sugar. Finally, you can supplement your food and drinks without the chemicals of artificial sweeteners and calories of sugar! And it is safe for diabetics and hypoglycemics.
Adding Stevia to your diet, on a regular basis, can help minimize hunger sensations, cravings for sweets or fatty foods, aide in digestion, decrease hypertension without effecting normal blood pressure, nourishes the pancreas , stabilize blood glucose levels, shorten recovery time from cold and flu and aide in addictions to tobacco and alcohol. When used in toothpaste or mouthwash, cavities and gum disease is reduced due to its antibacterial properties.
Pure Stevia whole leaf cut and sifted.
Sweetness Conversion Chart
Approximate, upon individual preferences.
Sugar = Stevia
1 teaspoon = A pinch to 1/8 tsp
1 tablespoon = 3/8 tsp
1 cup = 2 Tbsp
Steep 3-5 minutes. Serve hot or iced. Adjust to taste.
Benefits Of Stevia
Stevia (Stevia rebaudiana) is a wonderful dietary supplement used for over 1500 years as a sweetener and for medicinal purposes. Since the 1970's, stevia has been used in Japan as the main alternative to sugar, used instead of the banned aspartame in diet soda, gum and other food and beverages. Stevia is also being used as a sweetener in other countries after extensive studies proved its safety. Stevia has been used with success to treat many ailments including diabetes, high blood pressure, gingivitis, digestion ailments, addictions, topically for acne and other skin ailments and also as a wonderful weight loss aid. Safe for diabetics as it does not raise blood sugar!
DIABETES: Known for its nourishing properties for the pancreas, stevia has been used by diabetics for centuries as a sweetener and also as a method of controlling blood sugar levels. Studies have shown that stevia can regulate blood sugar levels when taken appropriately. This is not meant to replace current practices of a diabetic, but as an aide to control diabetes.
HYPERTENSION: Studies have shown that Stevia lowers high blood pressure without affecting normal blood pressure. The Guarani Indians of Paraguay have used Stevia for centuries without any negative effects.
TEETH AND GUMS: Due to high beneficial mineral content and anti-bacterial properties, Stevia is a wonderful additive to toothpaste or diluted as a mouthwash. Not only will it not cause cavities, but it actually prevents them!
DIGESTIONS: Stevia improves digestion and intestinal function, soothes an upset stomach and promotes quicker recovery from minor ailments. It is best to consume Stevia as a tea for this effect, although other methods may also be beneficial to digestion and minor ailments.
SKIN CARE: Applied to the skin, Stevia treats acne and other skin ailments. It also protects against premature aging. Stevia may also be used on skin inflictions. The pain is significantly reduces and the healing time is accelerated.
WEIGHT LOSS AIDE: Stevia contains no calories and actually reduces cravings for sweets and fatty foods. Studies have shown that it also minimizes hunger sensations. Once again your sweet tooth can be satisfied guilt free. It is not only a diet aide, but beneficial for you too. New reports are stating that if taken 20 minutes before a meal, you will feel satiated sooner.
ADDICTIONS: Reports keep coming in that the use of Stevia has reduced cravings for tobacco, alcohol, sweet and fatty foods. Chew directly on a Stevia leaf to help curb cravings. Take 20 minutes before a meal to feel satiated sooner
Q. Does tea have caffeine?
A. All tea has caffeine. The amount of caffeine in tea is considerably lower than in coffee (almost a third less per cup). To further reduce the amount of caffeine in tea by 60%, simply steep your loose leaf tea in hot water for 30 seconds and discard the liquid. Then, add water to the leaves and brew for the amount of time that is appropriate for that particular tea.
Q. How many servings are in our 145ml jar of tea?
A. Typically, one jar of loose leaf tea will make 30-40 cups of tea, depending on how strong you like your tea.
Q. What is the best method for storing tea?
A. Tea should be stored in a glass jar with a sealed lid, out of direct sunlight.
Q. Where does tea come from?
A. All teas come from the leaves of one plant: “Camellia Sinensis”, which is processed into four types, White Tea, Green Tea, Black Tea and Oolong Tea.
Q. What is the difference between Green Tea and Black Tea?
A. Black and Green teas are all made from the same plant but differ in their methods of preparation. All tea leaves are withered, rolled and heated; however, Black Tea goes through an oxidative process before the final heating stage.