Learn about tea, know about tea, here we share our expriences and knowledges about tea.
All about Tea
LAHAHA products include Black, Green, Oolong, Pu-erh, White, Organic natural and flavor teas. Tea qualities are generally divided into 12 grades from the top of a leaf to the bottom stems. Best teas are grown from fertile soils in the perfect climates. Teas harvested during springs are often better than autumns. Within a harvest season, the earlier tea leaves are picked, the higher quality they are likely be.
Four simple steps to determine tea grades:
Look at the wholesome of a tea leaf’s shape.
Smell the natural aroma instead of additive flavoring.
Taste the silky smoothness and natural sweet as the tea soup coats your throat, not bitter or rough.
Squeeze soaked tea leaves for tenderness after sipping and examine their brightness.
We are going to open tea teasting screen free class for friends of ours who care about real deal tea very soon.
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Before you review these all of tea temeratures, LAHAHA sellect high quality teas picked by hand from earlier spring, so we do sugguest customers use less 10 to 15 F than most of tea brands. If their leaves are not tender, so need boiling water to brew all duct and stems in bag.
Black Teas: 190 - 195 F (After cooling for a minute off a boil)
Green Teas: 170-185 F (Just as steam begins to leave the spout of the teapot)
Oolong Teas: 180-205 F (After cooling for a few minutes off a boil)
Pu-erh Teas: 212 F (When Boil)
White Teas: 165 F (Well before it boils)
Depending upon the specific tea, the volume of leaf and the length of steeping, you may wish to play around with temperature to understand its effect on the resulting brew.
Why is this important?
Since the goal of conscious brewing is to bring out the best qualities of a given tea, it is often advised to try to stop the brewing just as the tannins develop enough to give the tea a nice finish. If the water is too cool, no tannin will be released, resulting in an incomplete flavor, an empty spot in that tea's particular flavor profile. As water temperature increases, so will the amount of tannin in the brew. That tannin can dominate the flavor and other elements will be missed. In some cases only a taste of bitterness remains.These are common sence of brewing teas.
Why are green teas of LAHAHA better with a lower water temperature?
Remeber LAHAHA TEA leaves picked by hand from earlier spring, with a less oxidized tea, the lower temperature is more prone to provide a complex and full flavor. Sencha green teas, in particular, are very raw - like fresh garden produce. And, as with produce, if you put boiling water on it you will cook it. The cup will seem like cooked vegetables rather than an elegant sweet, light beverage.
The body, or viscosity, of a green tea results from dissolved particulate matter in the cup( such as miniscule hairs and leaf matter). If the water is too hot more acids will be released, destroying this matter and reducing the body of the tea.
Why are black teas better with a higher water temperature?
The more oxidized a tea is, the more stable. Hotter water is required to bring out the tannins of the tea into the cup. If the water is not hot enough, the brew will be weak and lacking in body.
One good experiment is to take a tender or older green tea and try the same amount of leaf and same steeping times, but with different temperatures. Sip the resulting brews side by side and see if the difference is noticeable to you.
Gathered from experiences and online sources.
White Teas: 165 F (Well before it boils)
Sencha (煎茶) is a Japanese green tea, specifically one made without grinding the tea leaves.Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste.
Sencha literally means "Steamed or roasted (煎) tea (茶)", however, the process by which sencha is created differs from Chinese green teas, which are initially pan-fired (and could probably therefore more accurately be called "roasted" teas).
Japanese green tea is first steamed for between 15–45 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea.
Finally, after drying, the leaves are fried to aid in their preservation and to add flavor. The initial steaming step imparts a difference in the flavor between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavor (some taste seaweed-like flavors).
Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in color and slightly more bitter than Chinese-style green teas.
Sencha is very popular in Japan, and was drunk hot in the cooler months and usually chilled in the summer months.