La boîte à thé

Personally, at T.Surprise, there's nothing we like about opening a loose tea box and sniffing the scents of our favorite teas. . And then, there is something very jovial to be able to admire the components of a scented tea - from dried fruit tips to flower petals, there is an aesthetic art in loose tea canes that we do not would not suspect a tea bag!

The beauty of "free" tea

We talk about tea as it looks in its box, but loose tea is even more interesting at the time of brewing. Some teas, such as dragon pearls or flower teas, are real shows: slowly, but surely, the water relaxes them and allows them to unwind or "budge". This kind of tea deserves transparent teapots just to see them come to life!

But that's not all. Loose tea, unlike tea bags, has the "best" portions of tea, not broken pieces and crumbs. This trend between "the good part" of tea and the "bad" is slowly changing, as more and more stores and companies carefully choose the content of their teas in sachets, thus ensuring their quality. However, one thing remains true: the best tea is one that has enough space to develop its flavors and its beneficial effects. A compressed tea leaf will never reach its full potential, which is why many experts advise to avoid tea brewers and let the tea leaves swell freely in the teapot.

Of course, all this remains a matter of preference. Some loose teas do not require so much space - and this is the perfect opportunity to take out our wacky whiskey favorites!

Thés aux herbes, thés aux fruits… Vous les connaissez sans doute déjà. Après tout, camomille, menthe, gingembre ou framboise sont des classiques de cette catégorie : il faudrait avoir fait bien des efforts pour ne jamais en avoir entendu parler!

Seulement, la mention de thé aux herbes ou aux fruits n’est pas tout à fait correcte. En effet, même si le « thé aux fruits » sert d’excellente base à un thé glacé sucré et peu calorique et que de nombreux « thés aux herbes » possèdent des vertus médicinales, on les reconnait plutôt sous le nom de « tisane ». For only receives the name of tea from the products derived from the Camellia sinensis plant - which also means that rooibos is not considered a "real" tea, either.

ZERO CAFFEINE

The biggest difference between teas and herbal teas is perhaps in its differences of stimulants. That is to say that herbal tea does not have. No caffeine: This explains why a cup of Chamomile tea is often recommended before bedtime! Nobody would sip coffee or black tea with the hope to fall asleep right after!

Suddenly, herbal or fruit teas are often appreciated for pregnant or lactating women. Attention however to verify well that plants making up the infusion are not dissuaded for your specific situation!

INFUSION IN HERBS AND IN FRUITS, SAME FIGHT?

Besides this absence of caffeine, what distinguishes these two types of herb teas?

The infusions in herbs, as for them, are highly varied - and several have medicinal functions going back to centuries and centuries! If you like the alternative medicines, it is maybe the time to turn you to various herb teas in your reach.

The infusions in fruits are often taken for gustative reasons: sweet, soft, fresh and delicious, "fruit teas" are comforting in winter and perfectly refreshing on ice cubes in summer. They are often little calorie, thus but they contain some sugar - therefore monitor! Let us note however that they are also full of vitamins, minerals and antioxidants!

Unlike many other types of tea, white tea remains "pure": by not undergoing any fermentation and keeping the drying stage at a very minimal duration, white tea remains fairly unaltered. Moreover, unlike green tea, white tea is neither withered nor rolled. And it is this lack of significant transformation that allows white tea to retain the maximum amount of nutrients and beneficial substances.

With a delicate and delicate taste, it is advisable to brew the white tea between 5 and 10 minutes in a water not exceeding 70 degrees. In addition, to keep the refined aromas of this type of tea, do not brew it in the same teapot where you are infusing your black tea: the strong taste of the latter will change the effect of your infusions more subtle.

Slimming supplement

White tea has many virtues. One of them? Accelerate your metabolism and thus allow better weight loss. In addition, by eliminating (or reducing) the retention of water, white tea helps prevent bloating and some extravagant beads ...!

Note that given the low caffeine content and the absence of caffeine, white tea is drunk at any time of the day. The relevant health recommendation: a cup of tea in the morning when you wake up, a cup after lunch, and a last cup just before falling asleep!

Other cool benefits:
- Many antioxidants, to keep your immune system strong and your cells young
- Concentrated vitamins C and E, to prevent colds and small winter flu;
- Thanks to a low concentration of caffeine, a diet of white tea can lower your blood pressure and your cholesterol levels!

But to better absorb these health effects, remember not to add milk or sugar, which would block antioxidants! Enjoy all the delicate aromas of white tea without altering it: your health and taste buds will rejoice

Stronger and more energetic than the favorite green tea of ​​Asian countries, black tea is a commodity particularly appreciated by Westerners. In Great Britain, black tea variants are the favorites and infuse a majority of teapots.

According to the little story, it seems that a long, long time ago, when the English did not know yet about tea, China would have prepared a packet of green tea. During the boat trip, this tea would have had time to ferment in its packaging. This small mistake was greeted with enthusiasm. Indeed, the English loved this intense taste, preferring even green tea. For this reason, they re-ordered, to the confusion of the Chinese.

Today, black tea is the most drunk in the world. Not in Asia, however: Asians are content to export it to countries that have adopted this "error" of black tea. It must be said that black tea has several advantages. As it is fully oxidized, it lasts longer on the shelves: no need to hurry, it is not the aromas of black tea that will degrade anytime soon!

Health benefits

Although green tea often steals the spotlight on "good for the body" drinks, black tea does not fail to score some good points! Its content of theine and tannin is perhaps higher, and its amount of antioxidants a little lower ... However, this amount of caffeine is negligible: it would be said to be beneficial, insofar as it serves to enhance the moods and mental abilities.

Flavonoids in your cup of black tea will also have an unexpected effect, ladies: this type of antioxidant increases your calcium intake. British studies put the increase at 3% - a modest figure, but enough to reduce osteoporosis in women drinking at least three cups of black tea a day.

Leaves rolled in a pretty reddish color, a name with the appellation contrôlée, capricious origins, but faithful - the rooibos tea (in Afrikaans language "red bush") is a small marvel of the world of the teas. Without caffeine and with a high antioxidant content, rooibos also has many health benefits.

Health benefits

If rooibos has carved a place in Western markets, it is thanks to the content of its red leaves. With few tannins and no caffeine at all, rooibos has a much less astringent finish than other strong teas. It therefore replaces beautifully full-bodied black teas. Moreover, what rooibos lacks in theine and caffeine, it compensates for antioxidants! The polyphenols in question protect the body from several ailments: stress, skin diseases, cardiovascular disorders, aging cells ... By preventing cells from oxidizing, the body manages to avoid many sores!

Production and preparation

Strangely, rooibos seems to grow only in one place: South Africa. More precisely, in the mountains of Cederberg. And this, despite the various efforts to transplant plantations in areas with similar climate!

In South Africa, rooibos tea is drunk hot, with milk and sugar. However, as its natural flavor is rather sweet, rooibos can be drunk without adding anything, hot and cold! To prepare it, just boil water (yes, yes: the rooibos requires a boiling water to 100 degrees!) And infuse the desired amount of tea between 7 and 10 minutes. You can then add a little honey, lemon or sugar - the rooibos pairs wonderfully with citrus scents !!

Fans of Japan will probably already have some knowledge of the tea ceremony. In mangas and animes, in films and on old drawings, this refined and formal ceremony does not lack representations. But what are his codes really? Here we give you the outline.

THE ART OF ZEN

There are two major terms to know about Japanese teas and ceremonies. First, chanoyu: it's the art of the ceremony, the tea service according to the Japanese codes. Then chado (or sado). The "chado way" represents the way of tea. The idea is to look at the tea ceremony from a spiritual angle - after all, the tradition comes from Zen Buddhism. It is no wonder that the tea master and his guests see the tea ceremony with much more spirituality than the English set their own tea time.

THE DOMAIN OF WISDOM AND KNOWLEDGE

The practitioner of chanoyu should not be good to prepare and pour the tea! The knowledge needed to fulfill this role is vast ... and varied. Indeed, the tea master must know calligraphy, kimonos, floral arrangements, ceramics, incense ... and that's not to mention the knowledge of tea! Practitioners need to understand the origins of producing the tea they serve - as well as all other types of tea! Like the masters of sushi, tea masters study and refine their practices and knowledge throughout their lives. We do not become tea master in one night!
Moreover, guests must also have some knowledge base to participate in formal ceremonies. The polite phrases, the recommended gestures, the correct ways to stand and drink your tea - these are all points to know and apply to honor the tradition.

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If you've ever tasted popular Japanese sweets, you'll probably have a taste for green tea. Green tea ice cream, green tea mochi, green tea cake: the flavor is elegant, sweet without being too sweet and, above all, ubiquitous and delicious. However, when the obtained substance must be gelatinous or creamy, the green tea scenting these delicacies must be fine and versatile. And that's when the matcha enters the stage.

RENDEZ-VOUS MATCHA

What is matcha? This is a very fine green tea powder. The tea leaves are ground between two stones. Although the process seems quite simple, finding matcha - or matcha utensils - can be tricky outside of Japan. Moreover, it should also be mentioned that in Japan itself, matcha is a luxury commodity. Not only does the matcha powder come at a nice price (which goes up to extravagant levels, along with its quality), but its instruments, made from bamboo in a traditional way, can also cost a good sum. No wonder matcha is associated with a refined tradition - the Japanese tea ceremony.

HISTORY AND PREPARATION

Surprisingly (if we notice the relative absence of matcha in China), it was under the Chinese Song Dynasty that matcha was invented. This tea powder became a key element of Chan Buddhist rituals and it was with this spiritual connotation that it was brought back to Japan by a monk in the 12th century.
A few centuries pass. The Chinese have stopped using this form of tea. The Japanese, meanwhile, codify its use in a context of tea ceremony, chanoyu. We must sift the matcha; place it in a tea bowl with a scoop of bamboo (chashaku) and whip with a traditional whip, the chasen, until a uniform liquid is obtained. According to tradition, matcha is drunk three times, with a little sweetness between sips to soften the bitter taste.

Oolong tea has several names: blue tea, blue-green tea, Wulong tea or black dragon tea ... Its identification labels are numerous, but its variations of flavors and flavors are even more! Some oolong teas will delight you with warm, woody scents, while others will delight you with their sweet, fruity notes.

The benefits of oolong tea:

Diligent fighter cholesterol and fats, oolong tea has several virtues much appreciated by health fans. Its supply of theine and caffeine helps to keep the mind clear, awake - but also to regenerate the metabolism thanks to the antioxidants of these elements. In addition, oolong tea is said to be a wonderful anti-inflammatory ... as well as an unsuspected culinary ingredient! To slide in your Chinese recipes.

The production of oolong tea:

Among the reasons explaining the vast differences in taste of oolong teas, one of the simplest lies in the very process of production. Indeed, oolong teas are semi-fermented teas (unlike pu ehr which is simply fermented and aged). "Semi" is a vague description, and for good reason: the degree of fermentation of oolong teas varies greatly from one tea to another! The Chinese method typically produces a light tea at 10-15% fermentation. The Taiwanese method is more intense, fermenting tea at levels up to 70%.

Oolong tea is prepared with almost boiling water (temperature around 95 degrees Celsius). Its infusion time can take between 3 and 10 minutes. However, good quality oolong tea is quite unique: not only can you re-infuse it ... but tea gains more flavors and becomes more pleasant during the following infusions. The third and fourth infusions are said to be the best. That's enough for us as an excuse to drink more!

Low in theine, Pu ehr could be drunk at any time of day.

That said, it is after a heavy meal that Pu ehr tea will do its best appearance. This tea, famous for its medicinal properties, has indeed beneficial effects on digestion ... as detoxification of the system. So, it is ideal for after parties: it burns fat, helps the recovery hangovers, and soothes the stomach. And again, that's not all!

However, its intense spicy flavor may surprise some. At least the first time. The woody notes, strongly reminding us of the forest and soft ground, become a valued perfume. What releases these so strong flavors?

Let us roll out the story line...

The birth of Pu ehr tea took place on a Chinese road between a Yunnan firm and the palace of the Emperor. Farmers compressed green tea to carry it on horsebacks: this tea was intended for the emperor, as part of the tribute. Whereas, being in contact with animal’s heat, the compressed tea leaves began to ferment. The same fermentation phenomenon could be observed in warm and humid regions. Gradually, the Chinese developed a taste for this so distinct perfume.

Today, the methods of fermentation and torrefaction were automated. But if an accelerated fermentation process was created in 1960, fans of Pu her tea have a taste preferring aged teas. According to experts, aging Pu ehr accentuates taste as much as medicinal benefits. The oldest Pu ehr teas can be 100 years old! Like a good bottle of wine, the more "raw" Pu ehr saw years pass, the more it is considered luxurious. Cheers, then!

It is hard to not be familiar with the word "chai", whether we are tea fans or not! It is found on the menus of many restaurants and on blackboards of even more cafes, big and small. But did you know that at the base, "chai" does not mean anything other than "tea" in Hindi?
Of course, when we say chai tea, it does not mean "tea tea", more tea than tea! What the coffee shop is trying to serve to you is actually not tea square, but rather a sweet tea with milk and spices.

Chai Tea Basic recipe:

Is there any recipe for this sweet and spicy tea? Not really. The idea remains close to its description through alternatives, but it never defines itself in a precisely prescriptive manner. To form the base, we use black tea, strong and robust, that will not be drowned once softened. The leaves or granules of tea are added, sugar and spices (cinnamon, ginger, cumin, cardamom, pepper, cloves ... the sample is large) to boiling milk. We filter before drinking and - tada! – We obtain a delicious chai tea.

Mass Culture:

Anyway, it seems that America as a whole is hooked on the concept of chai tea, not only because it is on all lips, it is also sold in all forms! We find chai bags (mixtures of spices and tea) ready for use as we also find bottles of "chai spice" in grocery stores. And sometimes these mixtures add vanilla and chocolate, definitely deviating from the Indian origins of this tea.

And some originals also make iced tea or slush. Question of refreshing oneself during heatwaves. Like what, chai tea has really been assimilated into the culture here!