Black tea - Form - bamboo
Red teas, in Western countries called Black teas, are all about artfully achieving a high level of oxidation in the leaves. Generally, the leaves are withered, then repeatedly rolled by hand or machine until the leaves are tightly twisted and all the water has been released. The leaves are consequently placed in a humid and warm environment to promote oxidation in a process known as wet-reddening (ASL wò hóng). The leaves are then sun or oven-dried. Red tea is generally rich, heavy and fragrant. Even though red tea was first documented in the Fujian mountain regions during the Ming dynasty (1368-1644 CE), it was never very popular among Chinese tea drinkers. It gained massive popularity in Britain after the tea-loving Portuguese Princess Catherine of Braganza (who later became Queen of England) introduced it to her people in 1662. In the 1800s, Britain managed to roughly replicate the Chinese red tea-making process on the tea plantations of its colonies, including India and Sri Lanka.
2010 Assam Black Bamboo Tea Singpho Phalap
19,37 € excl. VAT
Russian Caravan Tea: The Legendary Journey from East to West
When you open a tin of Russian Caravan tea, you are not just preparing a hot beverage—you are taking part in a story that stretches back centuries, across deserts, forests, and steppes. Its roots lie in the great overland tea trade between China and Russia, when caravans of camels carried precious leaves thousands of miles along what became known as the Tea Road. Along the way, traders camped by open fires, where the smoke and cold winds allegedly mingled with the chests of tea. By the time the caravans reached their destination, the leaves had acquired a character unlike anything sold directly from China.
When Autumn Turns to Winter – a Traditional Christmas Tea to Warm Body and Soul
With the arrival of colder days, our senses naturally turn to warm, spiced flavors that evoke a sense of comfort and coziness. One of the most beautiful winter rituals is a cup of traditional Christmas tea, whose aroma recalls childhood, home, and the anticipation of festive moments. The blend “When Winter Replaces Autumn” from Good Tea effortlessly brings this tradition into the present. It is based on high-quality Ceylon black tea, whose deep, full-bodied taste forms the perfect foundation for a harmonious mix of spices and fruit. Black tea itself carries energy and vitality – it contains caffeine to stimulate the mind and antioxidants that help protect the body from harmful influences.
The History of Black Tea (Wakoucha) in Japan: From Curiosity to Craft
When most people think of Japanese tea, green tea varieties like sencha, gyokuro, or matcha usually come to mind. But Japan also produces black tea, known locally as Wakoucha (和紅茶)—literally "Japanese red tea." Though a niche within Japanese tea culture, wakoucha has a rich history intertwined with exploration, innovation, and adaptation. Wakoucha is the term used in Japan to describe domestically produced black tea. The name distinguishes it from imported black teas (koucha, 紅茶), which became popular during the Meiji period.
Earl Grey Tea History
Earl Gray tea stands out for its distinctive taste, which comes from the addition of bergamot oil. Bergamot is a citrus fruit that is grown mainly in Italy. The oil extracted from its bark has a bright, fragrant and slightly floral aroma that complements the full flavor of black tea. This unique combination creates an instantly recognizable balanced and refreshing taste.
Collection and processing of Keemun black tea
The Qimen 祁门 area is located in the so-called "Tea Golden Belt", a strip of tea-producing locations at 30 degrees north latitude. The local natural conditions meet the rule of "four times more and one less", which means many mountains, many clouds, much fog, much rain and little direct sunlight, which defines the perfect environment for the growth of tea trees. This is where the famous Chinese black tea Keemun Black Tea (Qi Men Hong Cha 祁门红茶) comes from. It is one of the three most famous black teas in the world, along with Darjeeling black tea and Ceylon Uva black tea. Unlike the mentioned two black teas based on large-leaf cultivars that come from the tropical zone, Keemun black tea comes from the subtropical zone and its cultivar is the typical Chinese small-leaved Zhu Ye Zhong 槠叶种.
Black Keemun is a Legend Among Black Teas
Keemun Black Tea (Qi Men Hong Cha 祁门红茶) is a famous Chinese Black Tea. It is produced in the Keemun County (Qi Men Xian 祁门县) of Anhui. It is one of the Three Most Famous Black Teas in the world, with the other two Darjeeling Black Tea and Ceylon Uva Black tea. Unlike the other two big leaf cultivar black teas which come from a tropical zone, the Keemun Black Tea originates in a subtropical zone and the cultivar is typical Chinese small leaf - Zhu Ye Zhong. It features a kind of natural gentle creamy flavor which made this tea famous. Its taste is very mild and sweet. The extraordinary terroir of Keemun District creates unique conditions for growing tea of unprecedented quality.
What is English Breakfast Tea?
There's nothing like one original recipe for English Breakfast tea. It is a category of black teas rather than a specific tea, and there can be as many English Breakfast recipes as there are tea lovers. It's a mood tea associated with the morning, designed to help start your day off right. It is helped by natural caffeine, tannins and phenols, which will give it enough strength to handle even the rush of milk and sugar. The right dose of desirable astringency emphasizes the morning need to wake up quickly and prepare for the day ahead.
Xiao Chi Gan 小赤甘 (Lapsang Souchong)
When you ask about Lapsang Souchong at a Chinese tea market, the sellers will most likely show you a black tea that is not smoked, different from the orthodox Lapsang Souchong tea, which smells strongly of pinewood smoke. We are talking about Xiao Chi Gan 小赤甘 tea.
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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.
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.