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How to Properly Brew Taiwanese Orange Tea – Cheng Cha 橙茶

Orange Tea, in Chinese Cheng Cha 橙茶, is a new type of Taiwanese tea that lies on the boundary between white tea, oolong tea and black tea. However, it is not correct to prepare it exactly the same as any of these categories. It is precisely the processing method, the medium to higher oxidation, and the rapid release of substances into the infusion that make Orange Tea require its own brewing logic. This style was officially introduced by the Taiwanese Tea and Beverage Crop Research and Extension Station in August 2024 as a new tea category. The aim was to create a tea that retains the character of premium tea, while also being stable, well usable in beverages, and suitable for iced teas or mixed drinks.

How to perfectly prepare tea?

What is perfect for one person may not be for another. We should prepare tea so that it tastes good to us above all. Our satisfaction will also carry over to others. The experience of tasting tea is influenced by many factors. These include, of course, the quality of the tea itself, the quality of the water used, the material and shape of the teaware, the method of preparation, but also, for example, ambient temperature and humidity, the environment, food consumed beforehand, and last but not least, our mood.

But let’s think a bit more about tea preparation...

How to properly brew Japanese green tea?

In principle, the steeping procedure is always the same, but the amount of tea, water temperature, steeping time, etc. can be different for each individual type of tea. There is no manual that teaches us one ideal way to make the perfect cup of tea. Although certain types of tea should be prepared in specific ways, it is most important to use a correct water temperature and adjust the steeping time to your personal taste preferences. Brewing parameters can also change with respect to differences in the content of mineral substances in the water.

How to make Hong Kong style Milk Tea?

Hong Kong milk tea is second to none. If you are a tea lover, this is one thing you must experience in your life. It has a creamy texture with a sweet and rich flavor and is great both hot and iced. It probably goes without saying that you will enjoy Gang Shi Nai Cha 港式奶茶 most in Hong Kong, not only because of the authentic environment, but also because of the local original recipes, which are often strictly guarded. Authentic Hong Kong milk tea has its own viscosity, texture, taste and aroma as well as color. After a certain time spent in Hong Kong, it will become indispensable and irreplaceable for you.

Tsuyucha つゆ茶 or how to fully enjoy Asahina Gyokuro

Tsuyucha つゆ茶 is a way of drinking Asahina Gyokuro that allows you to fully enjoy it. The name is a combination of the words "Tsuyu" (dew) and "to you" and is currently a registered trademark of the Fujieda City Tea Promotion Council. Using special tea utensils and lukewarm water, this method of drinking gyokuro, which is known as a high-quality tea, brings out the sweetness and umami of the tea to the fullest. Drinking the first brew at a low temperature allows you to enjoy the characteristics of gyokuro to the fullest. Also, by changing the amount of water, temperature, and brewing time, you can enjoy different flavors with the same leaves.

How to prepare delicious Chai Masala at home?

We will tell you how to prepare the Indian Chai Masala spiced milk tea so that it is as delicious as possible. We will be using the Chai Masala tea blend from Good Tea, which is based on orthodox black Assam supplemented with a traditional Indian Masala spice blend. Among other things we will need is a full-fat milk and a sweetened condensed milk for a creamy texture and a pleasantly sweet taste. The preparation takes 20-30 minutes and anyone who has stood at the stove at least once can handle it. The Chai Masala drink is especially popular during the cold months of the year, but it is equally delicious during the hot summer with ice.

How to deliciously prepare Job's tears (Yi Yi Ren 薏苡仁)

In China, a decoction of the Job's tears (YiYi Ren 薏苡仁) has always been considered very healing for seriously ill patients. Chinese medicine describes a so-called slime-like soup that reliably works for stomach and intestinal weakness, binds toxins from metabolism and supports liver function. Holistic medicine considers Job's tears to be a food that can soften and emollient, which is why they are said to help release animal fats and hardened deposits of harmful substances from the body, reduce "bad" cholesterol and women in particular will appreciate its beneficial effect on the skin, which it keeps soft and supple. According to TCM, it even protects against skin inflammation and slows down the graying of hair. During the childhood, we will appreciate its effect in treating warts.

How to Properly Prepare Matcha 抹茶 Tea – Traditional and Modern Ways

Matcha 抹茶 is a finely ground powder made from specially grown and processed green tea leaves. Unlike other teas, matcha is not steeped but whisked directly into water, allowing you to consume the entire leaf and benefit from its concentrated flavor and nutrients. Matcha has its roots in China’s Tang (唐) and Song (宋) dynasties, where tea leaves were steamed, pressed into cakes, and later ground into powder for whisking with hot water.