Tea Blogs

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....

Will the tea stems make your tea flavor more delicious or less?

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...

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...

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