Just when we thought that we were summer ready with a layer of sunblock and oversized sunglasses, the soaring heat got the better of us. With the days getting hotter, we at The Tea Shelf head office are shaking off the heat with some of the coolest drinks this summer. While classic iced black tea will always be a summer favorite, we suggest you beat the heat this season with a Tea Smoothie. Continue Reading
We have all heard and read enough about Matcha, but let us introduce to you, the Indian Matcha.
What is Indian Matcha you say?
While Matcha originates from Japan, the first of its kind attempt has been made to manufacture it in Assam, India. Matcha specific clones are grown with great care, and then manufactured in a fully automated plant under the supervision of Japanese brewmasters. A bold step taken by the Chota Tingri estate in Upper Assam, it sure looks like the gamble has paid off. For we now have our own Indian Matcha. Continue Reading
It may have been a hamlet nestled along the Hill Cart Road on the way to Darjeeling, but Kurseong, a small hill station, also known as the Land of White Orchids, has become quite popular amongst tourists. This sub-divisional town in the Darjeeling district is surrounded by a myriad of tea gardens, including the world famous Makaibari, Ambotia and the Goodricke Group owned Castleton Tea Estates, hence making it home to the costliest teas in the world. Continue Reading
There was a time in my life when tea was just a beverage, and chocolate was, well, chocolate. I liked them both, independently and together, at just about any time of the day.
But the idea of tea and chocolate pairing—consciously matching a tea with a specific chocolate in an attempt to light the fuse for a flavor explosion beyond the firepower of each individual component—well that was a different world altogether. Continue Reading
This white tea comes from the Chamraj Tea Estate, located in the Nilgiri Hills of Southern India. Nilgiri is one of my favourite growing regions, and I love a good tippy white tea, so I’m really excited to try this. The leaves are deep green and white fuzzy spears about a half inch long. I brew 1.5 teaspoons at 175° for three minutes.
The day begins with the kettle swiftly set to boil over a bright azure flame. The sense of time is urgent as the day begins and people have to get ready to be on their way. The welcome whistle of the kettle awakens our subconscious as preparations are overridden by the dire need for tea. A minute is set aside to stumble about and make the final measurements for the heavenly healthy cup of tea. Continue Reading
When using tea for cooking or baking, its important to know how to brew the tea. The simplest way to brew tea for cooking is to pour good quality, fresh water on the tea leaves and let it brew at room temperature for about 20-30 minutes. This will guarantee that the tea is not astringent or bitter. It’s best to use fresh tea leaves instead of reusing brewed tea, as the brewed tea will be too strong or bitter when cooked with. Continue Reading
The name of this tea from The Tea Shelf is Halmari Clonal and it’s a Black Orthodox Assam Tea during the 2014 growing and monsoon season. The grade is listed as GTGFOP1(SL). Since I usually double the suggested amount because I like my black tea quite strong I took about 2 teaspoons and infused it for about 1 and a half to 2 minutes however the company does suggest 1 teaspoon for about 3 minutes if you are one that follows instructions to a tee (or should I say a TEA). For infusing it is also suggested to stay right around the 90 to 100 degrees C or 195 to 210 F. Continue Reading