Blog News

Milk in Tea?

Posted by Martin Birkhead on

Milk in Tea?

When did we British started putting milk in our tea? The answer is, it is impossible to put a date to it! It seems to have started in the days when green tea was more popular than black tea and maybe the milk helped to soften the strong taste of the black tea, or, maybe it was a result of contact by merchants with the Mongolians or Manchus who put milk in their tea. Or, was a little milk poured in to the new and very fragile porcelain to stop it cracking before the hot water was added, this started...

Read more →

15 Benefits of Red Tea, Rooibos or Redbush Tea

Posted by Gaynor Birkhead on

15 Benefits of Red Tea, Rooibos or Redbush Tea

Rooibos Tea aside been refreshing comes with amazing health benefits that includes supporting healthy heart, preventing cancer, managing and preventing diabetes, supporting healthy digestion, fighting inflammation, promoting stronger bones, supporting weight loss, slowing down ageing process, treating blood pressure, supporting healthy skin, fighting dandruff and supporting kidney health. A herbal remedy used to treat a slew of ailments for many centuries, Rooibos tea has a distinguishable taste. It is native to a specific region in South Africa; it has been harvested by the natives of Cederberg region, the indigenous Bushmen, for a very, very long time. What is Rooibos Tea?...

Read more →

10 Benefits Of Black Tea

Posted by Gaynor Birkhead on

10 Benefits Of Black Tea

We have put together 10 health benefits of Black Tea, based on having a cup or two on a regular basis, though it should be noted that it is recommended that black tea should be consumed without any additives like milk or sugar to truly harness its benefits.

Read more →

A brief guide to Japanese Teas

Posted by Martin Birkhead on

A brief guide to Japanese Teas

GYOKURO TEA Gyokuro is a rolled form of shaded Japanese green tea leaf. What makes the Gyokuro tea leaf unique is that, for the final month before harvesting it is covered by shade. This shade prevents most of the L-Theanine, an amino acid, from converting into Catechins, the polyphenols responsible for most of the bitterness in lower-quality teas. As a result, Gyokuro tea has a sweet, unique taste that is very favorably compared to the sun-grown Sencha grade of teas. MATCHA TEA Matcha is a finely-ground green tea powder, made using the finest Tencha tea leaves. These rare leaves are...

Read more →

Caution is Not Inherently Bad, But Coffee Just Got a Bad Rap

Posted by Gaynor Birkhead on

Coffee and tea share many healthful plant-based compounds. The science-based consensus is that each beverage holds significant benefits when consumed in moderation. But in the court of public opinion, coffee can’t seem to get a break. Last week a California Superior Court judge ruled that coffee sold in California must display a Prop 65 label that warns the product “contains one or more chemicals known to cause cancer…” The chemical is acrylamide. It is not added to coffee, it is a contaminant that forms during the roasting process. It is present in very small quantities in French fries, roasted meat,...

Read more →