Hackberry Tea - Tea Education 2020-01-17T20:16:00-07:00 Hackberry Tea 2020-01-17T20:16:00-07:00 2020-01-17T20:16:12-07:00 Health Teas & How They Can Help Us. Matthew Kellso Tea is considered to be one of the most consumed liquids around the world, next to water and coffee. There can be many reasons why it is so widely consumed, but one stands out, and that is potential health benefits. So, is tea beneficial for our health or not?



Health Teas


Possible Health Benefits:

Tea has often been regarded as the key to good health and happiness in the East. However, is that just from thousands of years of history and tradition, or is there some truth behind it? Some studies have shown that tea may help with cancer, heart disease, and diabetes as well as help with weight loss and mental alertness. This isn't a contrived thought without truth or merit. In fact, all white, green, black, and oolong teas are derived from the Camellia sinensis plant that contains these components. This plant contains unique antioxidants called flavonoids, polyphenol, and caffeine. So the answer is yes...basically teas are healthy. However, just because they can have some health benefits that doesn't mean tea is medicine. We get asked questions about the health benefit of certain teas, and we have to remind people that we are not doctors. We know that tea can help in supporting a healthy lifestyle, but at the end of the day, there is no conclusive evidence that tea is a cure-all or replacement for seeking medical advice. 

Green, Black, White, or Oolong?

There seems to be a lot of information out there about specific teas and their presumed health benefits. I don't pretend to be an expert, but I can answer the fundamental question: Is one type of tea better than the others? Being from the same plant doesn't answer that question in and of itself. Each tea is unique and carries different potential benefits as well as flavors. This has to do with the way and timing that the tea leaves are processed.

Green Tea: has a high EGCG (Epigallocatechin gallate), which is catechin. I had to look that word up too. It is a potent antioxidant that may interfere with the growth of various cancers, clogging of arteries, help burn fat, and reduce the risk of some neurological disorders.

Black Tea: also contains antioxidants, which may help to protect your body from the effects of aging. Because they are allowed to ferment completely before drying, most black teas are especially rich in polyphenols, which have been shown to be effective against dementia in aging. 

White Tea: can potentially slow down the growth of bacteria that causes infections and pneumonia. 

Oolong Tea: contains the full range of polyphenol antioxidants: catechins, thearubigin, and theaflavin that may help with lowering cholesterol levels. 

Some stand out ingredients for health benefits:

Chamomile, echinacea, hibiscus, and rooibos. Chamomile is 100% naturally caffeine-free, and traditionally used as a sleep aid and can help with stomach aches, nausea, and calming anxiety. 

Echinacea (Coneflower) can help with fighting a cold as well as urinary tract, ear, and throat infections. 

Hibiscus (Rosemallows) may help in lowering blood pressure and cholesterol. 

Rooibos contains 37 natural antioxidants that have cancer-fighting properties and is also an adaptogen, known to help increase resistance to stress. 

These are some of the main ingredients in many health or wellness teas.

Can tea really flatten my tummy?

There are a lot of brands on the market today that speak directly to tea and weight loss. As stated in the information above, tea can have many benefits. However, there is still no scientific proof to connect it directly to weight loss on its own. It can help with support metabolism and improve digestion and therefore help with bloating, but that is most likely done in combination with diet and exercise. 

Where is your tea coming from?

It is also essential to be aware of where you are getting your tea and where it is being sourced. Many companies will add artificial flavoring to their teas, which have been chemically modified and end up in the tea you are drinking. Tea leaves or products can be sprayed with pesticides, and if they are not washed before production, then those pesticides are also going to end up in your tea. Make sure that you understand all the ingredients that are listed in your teas, and if you don't know something, email us, and we'll be happy to help. Paying attention to the production of tea is one of the ways your Hackberry Teas will always be your favorite. We do this work for you. 

While there can be many benefits to drinking all different kinds of tea, we are not doctors. There can be a lot of information found on how tea can support a healthy lifestyle. However, there is still little evidence that would support tea being any medical replacement. We highly recommend you contact your doctor concerning health matters. 

Tea has a long history of being an integral part of life and community from China and Japan, to the Dutch and Portuguese, as well as Europe and America. It has driven trade and has been a sign of wealth. Due to high taxes in the 18th-century, tea was in such demand it became the center of organized crime rings. It soon became a staple in all homes, from the Queen of England to the common chimney sweep. Tea brings people together and even has its own time of day "Teatime." 

So, although tea may or may not cure cancer. I can say with all certainty that it can bring a little calm and joy as we slow down and take the time to enjoy the flavor or make the time to share a cup with a friend. 

]]> 2019-12-06T15:51:00-07:00 2019-12-06T16:40:12-07:00 A Guide to Gifting Tea Zoe Maiden We at Hackberry understand how challenging thinking up a creative gift can be, and we would love to make the process easier for you. Socks and gift cards are nice, but why not change it up and give the gift of high-quality tea. Your loved ones will start their mornings with a delicious brew and each sip will remind them of the person that gifted it. Now, figuring out which tea to purchase is the next challenge. Since we know how overwhelming that decision can be, we decided to create a helpful guide on how to pick the perfect tea gift.




     There are many factors that go into picking a bag of loose-leaf tea. Tea types, flavor profiles, health benefits, and brewing methods can all make an impact on the decision-making process. Throughout our years of selling tea, we have found that the average tea drinker cares most about the tea blends and flavor descriptions. Below is a list of questions to think about when picking your giftee's ideal cup of tea:

What Type of Tea Do They Normally Enjoy? Flavor Preference? Caffeine Level?

     There is an array of tea types to choose from here at Hackberry. We offer black, green, white, and rooibos teas along with herbal or fruit tisane blends. All of these teas have unique flavors and offer different health benefits.

Black Tea: If you are looking for teas that are rich in flavor, bold in color, and have just the right amount of caffeine kick, then black teas are the ideal choice. Black teas are extremely popular in the tea world because they are so versatile and taste fantastic hot, iced, or as a tea latte. Many people drink black tea as an alternative to coffee. *Caffeinated (50 mg/cup)

Flavor Notes: Bold, Malty, Earthy, Vanilla, Chocolate

 Green Tea: In the last decade, green tea has grown immensely popular in the U.S. I am sure that part of this growth is because they taste so delicious. But many people also attribute the growth due to the high number of antioxidants and its ability to brew a clean, refreshing cup of tea. The flavors and color of green tea can vary depending on the origin. *Caffeinated (20-30 mg/cup)

Flavor Notes: Floral, Herbal, Fruity, Bittersweet

 White Tea: While white tea may not be as popular or well-known as black and green tea, the flavors and benefits can be just as exceptional. White tea is minimally processed, which gives the leaves a light color and fragile texture. The delicate nature of white tea produces a cup that is subtly sweet and incredibly refreshing. *Caffeinated (15-20 mg/cup)

Flavor Notes: Mild, Floral, Fruity, Honey, Fresh

Rooibos Tea: Rooibos (pronounced "roy-boss") is an herb native to South Africa. Unlike black, green, or white tea, rooibos is still new to the tea world and has only been around for about 300 years. Rooibos tea is a caffeine-free beverage that has a smokey, yet sweet flavor profile and is often compared to hibiscus and yerba mate teas. Many of our “dessert” teas are of the rooibos variety. *Caffeine-Free

Flavor Notes: Sweet, Smokey, Fruity, Smooth

 Herbal & Fruit Tisanes: Did you know that tisanes are considered infusions, not a tea? This is because the Camellia sinensis plant that makes up black, white, and green tea is not part of the tisane ingredients. Although tisane is not part of the "tea club," it is gaining popularity all over the world due to its versatility, delicious flavor, and decaffeination. There are different types of tisanes based on their ingredients. These ingredients can include leaves, bark, fruit, root, and seeds/spices, among others. *Caffeine-Free

Flavor notes can range from sweet, spicy, to citrusy depending on the ingredients.

What is Their Purpose for Drinking Tea?

     Drinking tea has many benefits and certain kinds can aid with specific ailments or health goals. Along with having less caffeine (goodbye jitters), tea has an abundance of antioxidants and minerals. Listed below are common health conditions and the teas that can help improve them:

Insomnia: Herbal teas are the most popular option for relaxing and unwinding. Ingredients you want to look for that aid with sleep are chamomile, lavender, valerian root, and peppermint.

Digestion: Having a post-meal cup of tea is one of the best ways to soothe the stomach and help with food absorption and digestion. Teas that can alleviate bloat and discomfort include pu-erh, peppermint, oolong, and blends that include ginger and fennel.

Allergies: Many people drink rooibos tea to prevent or alleviate allergy symptoms. Much like an antihistamine, rooibos has bioactive flavonoids that work to block mast cells responsible for releasing histamine. If you have horrible allergies this time of year, then rooibos tea is a must-have.

Immune System: In addition to green tea and infusions that include chamomile and lemongrass, hibiscus blends are known to support the immune system. This is due to a large amount of Vitamin C and iron found in hibiscus tea.

How Do They Brew Their Tea?

     When choosing a tea, it is important to keep the brewing method in mind. Certain teas may be favored hot while others will shine as an iced tea. The different ways you can brew tea include: stovetop or electric kettle, tea steeper, French press, iced tea maker, or even a Toddy for cold-brew tea.

     If they typically enjoy hot tea, we usually recommend our herbal infusions or simple teas like, Earl Grey or Jasmine Love. Rooibos teas are also a great choice for a hot tea or latte especially as a post-dinner treat.

     If your giftee is like us here in Arizona and drinks iced tea all year round, then picking a tea that stands out cold is your best bet. Our favorite teas to have iced are the fruit tisanes (especially Hibiscus Fruit Punch) or a nice fruity black or green tea blend. For a more classic iced tea, you cannot go wrong with English Breakfast.

How Often Do They Drink Tea?

     Although tea does not expire like a gallon of milk would, it can become stale and less flavorful over time. For this reason, it is important to get a bag size that they will be able to consume within a certain time frame. The shelf life of tea depends on the method of storage and tea type. When storing tea, you want to keep it away from heat, light, moisture, and odor. They are best stored in our Kraft tea bags or an airtight ceramic or tin container. Glass jars are fine if they are placed in a cupboard. If stored properly, black and white teas can be preserved for up to two years and green tea for one year.

     Our tea leaves are sold in samples (~0.8 oz), 2 oz, 6 oz, and 12 oz quantities. Certain herbal or white teas are sold in 1 oz, 3 oz, and 6 oz amounts. If your loved one drinks one cup of tea a day, a 2 oz bag will last about 3 weeks. This number also goes back to the type of brewing method being used because certain methods require more or fewer tea leaves. Samples are always the best option when purchasing a variety of tea types and flavors. That way they can discover a new favorite by testing out different kinds.

     Phew, that was a lot of information. Our hope is that this is not only informative but will help make gift shopping an easier and more pleasant experience. At the end of the day, tea that is expertly sourced, blended, and given with love will be well-received by anyone.

If you have further questions or need more advice about gifts, you can send us a note by replying to this email.

]]> 2019-10-25T10:39:00-07:00 2019-10-25T10:39:19-07:00 The Origin Story of Tea Zoe Maiden Tea has been a universally enjoyed beverage for centuries. However, the origins and historical distribution of tea are not widely known. British culture has placed a high priority on tea for over three hundred and fifty years, and many assume this is the birthplace of the popular drink. We actually have to go back almost five thousand years to discover the first recorded instances of tea! From ancient China to modern-day America, tea has had an incredible journey as one of the most influential drinks in history.



Tea in Asia

     One of the first accounts of tea comes from China in 2737 B.C. According to legend, the Chinese emperor Shen Nung was lounging outside when a massive gust of wind swept through the tree above him, causing some leaves to fall into a pot of water boiling nearby. Enticed by the verdant scent, Shen Nung drank some of the accidental brew and was pleasantly surprised by the unique, yet enjoyable flavor. He named the beverage "ch'a," and it became widely used for medicinal purposes. The leaves that fell into the boiling pot of water came from the Camellia sinensis plant, and it continues to be the source of tea today. From the 4th through the 8th century, the popularity of tea quickly increased, and plantations were grown all throughout China. It became more than a medicinal beverage and was enjoyed daily as the cultural refreshment of choice. Green tea was the main tea enjoyed up until the mid-17th century. As foreign trade grew and new fermentation techniques were used, black tea was introduced, and it became a huge hit for its resilient aroma and flavor. The influence and admiration for tea has continued to thrive and remains a symbol for China's history, culture, and religion.

     The first book ever recorded about tea was titled the "Ch'a Ching" (or Tea Classic) and was written in the late 8th century by writer Lu Yu. Soon after the book was written, some Japanese Buddhist monks who traveled to China observed the writings and tasted the intriguing beverage. Thrilled with their findings, they brought tea back with them to Japan, and the brewing and drinking of tea became an essential part of Japanese culture. They even established their own Tea Ceremony, using many of the rituals they had read about. In modern days, the tea harvesting techniques used in Japan are the most advanced in the world. Instead of the hand-processing methods widely used in China, the Japanese use specialized machines to harvest tea. Today, tea is enjoyed with every meal, used to greet guests, and various green tea flavored items can be found in vending machines and shops all over the country. We can also thank Japan for creating our beloved Matcha tea!

Tea in Europe

     Up until the 16th century, tea was still relatively unknown in Europe. During the latter part of the 16th century, there were very few written references about tea in various European countries. Tea was first shipped as a commercial product by the Dutch when they created a trading post on the island of Java, which lies between Sumatra and Bali. Through this trading post, the original consignment of tea was exported from China to Holland in 1606. Tea became a trendy and modern drink among the Dutch, and from there, it soon spread to many other countries in western Europe. Due to its fashionable nature and high price, tea was initially reserved for the wealthy. Black tea came about as part of this new line of trade between the West and the East. Chinese tea farmers found that specific fermentation techniques would allow the tea to keep its flavor through long journeys to the West.

     Britain was known to be a little apprehensive of global trends, and it took longer for them to be the nation of tea drinkers the country is known for today. The very first reference to tea in Britain was an advertisement in a London newspaper dated September 1658. It was promoting the sale of a "China Drink," known by the Chinese as "Tcha" at a London coffee house. The text of the advertisement suggested that tea was still unknown and a curiosity to local readers. The marriage of Charles II to Catherine of Braganza in 1662 was the moment when tea started becoming a crucial part of British culture. Catherine, a princess from Portugal, loved tea and brought a large chest of Chinese tea with her as part of her dowry. She served the tea in the royal courts, and word of the new "exotic" beverage eventually spread to the entire upper class. The East India Company capitalized on this new infatuation, and by 1664, they imported hundreds of pounds of China tea from Java.

     The British welcomed tea into their culture with excitement and adoration that has continued on to today. It became a beverage of choice in coffee houses all across London and was ritually served as an afternoon refreshment in wealthy households. It was considered a luxurious import and with that title came lofty tea prices. The ridiculously high tax rates for tea made it too expensive for the working class to enjoy. These taxes were so high (25 pence/pound), that tea sales almost stopped altogether. To increase sales, the cost of tea was reduced to 5 pencec/pound, becoming more accessible to the average household. The tax rate continued to be adjusted by politicians until as recent as 1964 when tea duties were ultimately eradicated.

Tea in the U.S.A.

     America has had a unique history with tea. The culture and traditions of Europe were brought to the New World from the families who began to settle on the American continent. Teahouses and elaborate accessories were popular with the wealthy elite of the East Coast, but it was not long before trouble began to brew. The middle of the 18th century saw tea as the most valuable export for the British Empire to the New World. Tea had become incredibly popular, from the wealthy to the poor. In a moment of greed, the British government imposed a 119% tax on tea in America, which caused the cost of tea to more than double for the average American.

     The tea tax was the last straw for the colonists. American ports would not take goods ashore, and the tension reached a fever pitch during the Boston Tea Party, where several dozen Americans tossed crates of tea off of merchant ships into the Boston Harbor. What followed was the American War for Independence and the start of America's love of coffee! However, in the modern age, America still contributed to some significant changes in the way we drink tea. In 1904, a group of tea producers at the Saint Louis World Trade Fair was handing out samples of their hot tea. The summer temperatures had reached such an uncomfortable level that no one wanted to try their tea. The frustrated booth supervisor grabbed a glass full of ice cubes, poured the warm into it, and invented iced tea! It still proves to be the most popular way to consume tea in the United States, with over 80% of tea consumed in this manner every year

The Tea Plant

     Tea really is an authentic worldwide beverage, enjoyed by countries around the world! Well, remember the Camellia sinesis plant from China? This is the one and only plant in the world that makes tea! All types of true tea come from the same plant that is only grown in China and select locations of Japan and India. Camellia sinesis grows in crisp, high, mountainous regions. The combination of constant mist and stable temperature allows the plant to grow slowly and the leaves to remain tender. Like wine, the environment and soil play a large role in the development of the quality of the tea. Depending on the harvesting and processing methods, this one plant can be turned into green, black, or white tea!

     Tea has had an amazing influence across history. From its origins in 2500 B.C. China to new ways to drink it iced in the 20th century, tea has been around humanity for an incredibly long time. Even though the tea plant Camellia sinesis can only grow in one region of the world, many other cultures, like the Japanese and British cultures, adopted tea as part of their identities. I hope you were able to learn something new about the history and origin of tea. Just remember, no matter where you are in the world, there’s a very good chance you can find your favorite tea just around the corner!

]]> 2019-10-04T22:11:00-07:00 2019-10-04T22:19:14-07:00 Irish vs. English: What Will You Have for Breakfast? Zoe Maiden Drinking hot tea has been a longstanding tradition in Europe, specifically in England and Ireland. English and Irish breakfast teas have been a staple for many households for their bold flavors and tannin levels. Breakfast teas were produced to accompany the traditional breakfasts served in each country and are often associated with the bold, robust flavors of black tea. The boost of caffeine they offer makes them the perfect breakfast accompaniment and morning pick-me-up.



     A breakfast tea of any variety is simply a blend of black teas from China, Africa, and India. Many of the breakfast blends are processed using the CTC (cut, tear, curl) method to create a stronger and faster brew. The CTC processing technique uses whole leaves that are cut, torn, and curled into uniform-sized particles. They are full-bodied teas and are often served with lavish, filling breakfasts (i.e., English breakfast). Breakfast teas from Ireland and England have similar origins and are made with identical tea blends, but there are some distinct ways they contrast from each other. The primary difference between Irish and English Breakfast Tea is the ingredients.

     Irish breakfast tea emphasizes the use of Assam and has a more robust and intense flavor than English breakfast. Like their whiskey, the Irish enjoy their tea extra strong. The addition of Assam gives the tea a reddish hue, and it exhibits a malty flavor. Since dairy is an important role of the Irish landscape, the tea blend is brewed strong and enjoyed with milk. In Ireland, the name “breakfast teas” can sometimes be misinformed. This is because Irish breakfast tea is consumed throughout the day. Irish tea drinkers were even known to consume up to six cups per day!  It is believed that tea increased in popularity in Ireland when the British East India Company began producing tea in Assam.

     English breakfast tea is made with an assortment of black teas. Although the exact genesis of English tea is questionable, the most popular theory is that it first came to be during Queen Anne’s reign in the early 1700s. Queen Anne wanted a lighter beverage than ale to enjoy with the filling, classic English breakfast (eggs, meats, baked beans, toast, etc.). In addition to being the perfect accompaniment, English breakfast was also used to promote digestion. Soon after, hot tea was served with breakfast all across England. English Breakfast tea was originally a blend of Chinese teas, but by the end of the 19th century, Ceylon tea from Sri Lanka was introduced, and it continues to be the main component. Despite the flavors not being as bold as Irish breakfast, it is still strong in flavor and is often prepared with milk and sugar.

     English and Irish Breakfast tea continue to be two of the most popular teas and are staples in tea shops all over the world. Now that you have a better understanding of these two teas, you can try them for yourself with our delicious English and Irish Breakfast tea selections. Which one will become your breakfast tea of choice?]]> 2019-09-27T22:21:00-07:00 2019-09-27T22:21:30-07:00 The Origin & Evolution of Chai Zoe Maiden Chai, with its delicious mixture of spices, is one of tea’s most popular blends and can likely be found at any tea or coffee shop. Native to India, chai has varied recipes depending on the region, climate, and cultural preference. Strong spices, such as cinnamon and cardamom, are often combined as the base with the addition of milk and sugar to off-set the spicy flavor. Although the flavors are reminiscent of the fall and winter seasons, the versatility it brings as a hot or iced beverage allows it to be enjoyed all year long. This sweet, milky tea that we have grown to love has evolved over the years and is actually quite different from the original Indian chai recipe. 



     The word “chai” is the Hindi word for “tea,” which derived from “cha,” the Chinese word for tea. Chai can also be referred to as “masala chai” or “spiced chai” since “chai tea” translates to “tea tea.” The term for chai is a mixture of spices or “masala” steeped into a hot tea beverage. The beginning of chai dates back more than 5,000 years ago in the Assam region of India when an Indian king combined spices and turned it into a drink for medicinal purposes. This new concoction was created to be used in the Ayurveda, which was a health practice that specialized in the use of spices and herbs. Common chai ingredients, such as cloves and ginger, were thought to promote digestion and relieve pain, among other benefits. Chai increased in popularity, and the medicinal blend spread across different parts of India, with each region adding their own interpretation to the recipe.

     Chai, in its original form, was technically not a tea as it did not contain tea leaves from the Camellia sinensis plant. The Camellia sinensis plant is what makes up black, green, and white tea. Black tea leaves, milk, and sugar became a popular addition in the mid-1800s when Camellia sinensis plants were discovered in India and harvested by the British. The British ruled India at the time and preferred their tea (specifically black tea) with milk and sugar. The two black teas most often found in chai are Assam and Darjeeling, both of which are native to India. In the years since chai has expanded across numerous countries and continents. Now you can find chai recipes using various tea types, including green tea (Japan), yerba mate (South America), and red rooibos (South Africa).

     One of the most exciting aspects of chai is the versatility in the flavor it brings. With just a simple adjustment of ingredients, a cup of chai can become more spicy, sweet, or even savory. The caffeine content of chai also coincides with the type and amount of Camellia sinensis used for the base, with black tea having the most caffeine. As mentioned briefly before, chai has a plethora of health benefits. It is rich in antioxidants that can guard the body against free-radical damage, improves digestion, and balances hormone levels. The array of spices used have healing traits that fight against nausea and boosts the immune system (ginger) and balances blood sugar (cinnamon). Cloves, the spice with the highest level of antioxidants, have antiviral and antibacterial properties and are being studied for cancer treatments. All of these powerhouse spices combined work synergistically to promote a healthier body. You could say that chai is like the Avengers of tea!]]> 2019-08-11T14:33:00-07:00 2019-08-11T14:33:41-07:00 The Dead End Road To Eating Local With Tea | Tea Origins Mystery Revealed Jenna Kellso In modern-day America, consumers are inundated with the idea of ‘eating local,’ and there is an increasing demand to know exactly where their food and beverages are coming from.  While this 21st-century concept can certainly have its benefits (to say nothing of its drawbacks), the very idea of buying locally grown food is met right away with at least one specific problem:  Tea.  North America has an extremely limited capacity to grow the tea plant (Camellia sinensis) due to cool temperatures and lower humidity.  In fact, there is only one tea farm in the entire United States!

So, if buying tea locally is a dead end, the next logical step for the savvy consumer would be to at least know where their tea is coming from.  The answer to the question “where does my tea come from?” is broad in scope, intricate, and interesting.

If one were to ask the average citizen the question where they believe tea comes from, I believe the majority of people would answer with one simple word: “China.”  This answer, while a bit over-simplistic, is valid and a very good guess!  All tea origin stories point to China as the birthplace of tea, and tea has been consumed as a beverage in China for thousands of years.  In modern times, China is still a huge consumer and producer of all types of tea.  China grows over 2 million metric tons of tea each year.  They produce 30% of the world’s tea and export 20% of all tea throughout the world.  The discrepancy in these 2 numbers (Production vs. Export) points to the enduring popularity and esteem of tea within China- The Chinese population consumes most of their tea leaves themselves, keeping the best and most unique types of tea within their borders.  Teas can fetch up to $1000 for 500 grams of tea (just over 17 oz) in China, a cost that is both shocking, and intriguing, considering this tea would never be available to anyone living outside the country.




]]> 2019-07-05T14:11:00-07:00 2019-08-11T14:30:27-07:00 Does Tea Really Dehydrate You? Zoe Maiden Today we tackle one of the great debates for tea lovers. Does caffeine dehydrate your body? This question has been around for as long as scientists have studied the effects of caffeine. The primary reason caffeine has traditionally been named as a culprit for dehydration dates back to a 1928 study that claimed people who drank tea tended to go to the bathroom more than people who did not drink tea. Caffeine was pegged as the reason people were losing water due to going to the bathroom, and that reputation has continued through the decades.



Sixty percent of the body is made up of water, and the required fluid intake can vary among individuals based on their activity levels and environmental climate. Caffeine is water-soluble, which means caffeine is only released when it is in contact with water. There is only so much caffeine available to extract, and the amount can vary based on the type of tea leaf being brewed. When you drink a caffeinated beverage, the caffeine enters the bloodstream through the mouth, throat, and stomach lining, eventually making its way to the liver. The contents in your stomach, or lack thereof, can account how caffeine affects the body. The absorption of caffeine takes about 45 minutes, and the effects can last up to three hours. The caffeine within tea, not the tea leaves themselves, is a mild diuretic and can cause the body to release extra sodium and more water for the body through urine.

It would be entirely logical to think that the body losing liquid means you could become dehydrated. Dr. Daniel Vigil, a professor from the David Geffen School of Medicine at the University of California explains why this reasoning is false:  “When you drink a cup of coffee, or you drink a glass of iced tea, you are necessarily taking in a volume of fluid along with that dose of [caffeine],” Vigil says. Ultimately, he believes that the body will absorb the fluid that it needs and release the rest. Whether it is a cup of coffee or tea, it could and should count towards the recommended goal of eight cups of water per day. 

Ongoing research into the effects of caffeine and tea at large have produced more results. A recent 2016 study tested the effects of a caffeine pill versus placebo over the course of several days. When comparing multiple measurements of dehydration in both groups, the study concluded that caffeine did not have any kind of impact on the hydration of the individuals involved in the study. 

So why does it feel like drinking tea makes us go to the bathroom more than when we’re not drinking it? The answer is simple. More liquid in the body means more trips to the bathroom! If you replaced every cup of tea you drink with a cup of water, juice, or other liquid, you would have to go to the bathroom just as much.

Those who regularly consume tea will be able to build a tolerance to the diuretic qualities of caffeine, and the effects can deplete over time. If you continue to drink caffeinated beverages and still find yourself exposed to headaches or other symptoms, it is not dehydration you are experiencing. Caffeine affects people differently due to the various genotypes that regulate the body’s capability to metabolize caffeine. Even though the research shows that caffeine will not dehydrate you, and I am pleased with those findings, I believe that common sense and personal experimentation needs to take place to find out what level of caffeine consumption benefits you and the health of your body. At the end of the day, H2O is always the way to go, and caffeinated beverages should not be the primary option for staying hydrated, especially if you do not drink them regularly.

]]> 2019-06-28T15:59:00-07:00 2019-06-28T16:01:16-07:00 Summer's Controversial Beverage: Sun Tea Zoe Maiden Although the exact genesis of sun tea is unknown, the method in which it is brewed is very similar to how iced tea was originally made. Instead of using a traditional stove top, sun tea harnesses the sun’s rays to heat up the tea. This technique is commonly used when a heat source or electricity is unavailable. For many people, the art of making sun tea is a summer tradition and synonymous to the memories of sipping tea on the back patio.


What is Sun Tea?

     The technique of brewing iced tea has only existed for a little over a century, yet it has gained immense popularity, especially in the United States. According to the Tea Association of the USA, around 85% of the tea consumed in America is iced. Drinking tea as a cold beverage asserted itself in the late 19th century when 800+ gallons of iced tea was served at a Missouri Reunion for Ex-Confederate Veterans. Hot brewed tea was poured over ice, and because teabags were not invented until the early 1900s, tea leaves were openly poured into the water.

     Although the exact genesis of sun tea is unknown, the method in which it is brewed is very similar to how iced tea was initially made. Instead of using a traditional stove top, sun tea harnesses the sun’s rays to heat the tea. This technique is commonly used when a heat source or electricity is unavailable. For many people, the art of making sun tea is a summer tradition and synonymous to the memories of sipping tea on the back patio. My mom would make a giant glass pitcher of sun tea all of the time growing up, and I remember checking on the tea as the leaves would steep and the water would turn a beautiful amber color. The nostalgia and almost romantic essence of sun tea is perhaps the leading reason why it gained popularity.

     When you brew tea, the flavor is released when the tea leaves are combined with water. It does not matter if the water is hot, cold, or room temperature. The reason why tea is primarily brewed with hot, boiling water is that it extracts the flavor more intensely. A quick release of flavor in a short period results in a deep color and flavor profile. Sun tea is often preferred over traditionally brewed iced tea because some say the cooler brewing temperature cause it to have a fresher, less bitter flavor.  Tea drinkers also choose sun tea because it is simple to make. All that is needed is a large glass dispenser (preferably with a cover), water, tea leaves, and a sunny day.

     To make sun tea, water and tea leaves are combined in a large glass dispenser. For a gallon of water, 6-8 tea bags (our T-Sac tea filters can be tied and used for this) or 5-8 tablespoons of loose-leaf tea are recommended. These numbers can vary depending on the tea type and desired flavor strength. Next, the dispenser is covered and placed outside directly under the sun to brew for 2-4 hours. The steeping time depends on the outdoor temperature, type of tea, size of the dispenser, and how dark you enjoy your tea. Once brewed, the leaves are removed, sweetener and garnish are added, and the tea is immediately put it in the fridge to chill.

The Dangers of Sun Tea

     The simplicity and cost-effective benefits of sun tea are incredibly appealing, but recently, there has been controversy regarding the safety of drinking it. According to the Centers for Disease Control, using the sun to brew tea can facilitate the growth of bacteria. The sun can heat tea to about 130 ° F, which is not nearly hot enough to kill the bacteria in the water or tea itself. The proper heating temperature to kill such bacteria is 195 ° for at least 3-5 minutes.

     The main bacteria discovered in sun tea is called Alcaligenes viscolactis, a microbe commonly found in water. Research has discovered that the caffeine found in black tea can help prevent the bacteria from growing, but for only a short time. Herbal teas are thought to be the most dangerous because it lacks the protective barrier needed to prevent the breeding of bacteria. In my years of drinking sun tea, I have never experienced the effects of bacterial growth, but I would be doing everyone a disservice if I did not mention it. To be safe, I have personally decided to use alternative methods to make iced tea. For those that want to continue making sun tea, here are some recommended safety measures to prevent any harmful effects:

  1. Make sure the container you use (preferably a transparent, glass jar with a cover) is scrubbed clean with warm, soapy water. For an extra precaution, you can clean the dispenser with a bleach solution. If the container has a spigot, clean that thoroughly also.
  2. When assembling your tea, use purified or bottled water.
  3. Use high-quality tea and store it in a cool, dark, and dry place before using. Once used, throw the tea leaves away – they cannot be re-steeped.
  4. Do not leave the tea to brew in the sun for longer than 4 hours.
  5. Prepare only the amount of tea you plan to consume in that same day. 
  6. Refrigerate the tea as soon as it is ready and keep it refrigerated.
  7. Add sweeteners and garnish AFTER the tea is brewed. Waiting makes no difference flavor-wise and can prevent further bacterial growth.
  8. Do not use the tea if it appears thick, syrupy, or has a bad odor. These conditions can all be signs of bacterial growth.

     No matter what your stance is on sun tea, it is always wise to be aware and cautious when handling ingredients, brewing equipment, and cooking temperature. Many believe that the fear of sun tea is exaggerated and that the government takes a “better safe than sorry” approach. This thought may be true, but the science is still there. Luckily, there is a multitude of ways to brew delicious tea without the risk.

A Safer Alternative: Cold Brew Tea

     If you would prefer to avoid the risk entirely, the safer alternative to sun tea is cold brew or refrigerator tea. Instead of brewing the tea out in the sun, the tea leaves will steep in the fridge for at least 6 hours or overnight, depending on the type of tea and how strong you prefer it. This method may sound contradictory to the reasons sun tea is unsafe, but the fact that you won’t be heating the tea means it cannot grow bacteria. With sun tea, you do not want to find yourself in the “danger zone” where it is warm enough to grow bacteria but not hot enough to kill it. That worry becomes non-existent with cold brew tea. Not only is it safer, and many people find it tastier, it also comes out chilled and ready to drink. To learn more about cold brew tea, check out a blog post I wrote, here!

]]> 2019-06-28T15:59:00-07:00 2019-06-28T15:59:47-07:00 Keep it Chill With Cold Brew Tea Zoe Maiden When you make iced tea, you hot brew a tea or blend and then add ice to cool it down. Although delicious, this method can be a hit or miss depending on how long the tea leaves are steeped. In contrast, cold brew tea is a simpler alternative and is never in contact with heat during the brewing process. Instead, the tea leaves are steeped in cold or room temperature water for an extended period. 


What is Cold Brew Tea?

     When you make iced tea, you hot brew a tea or blend and then add ice to cool it down. Although delicious, this method can be a hit or miss depending on how long the tea leaves are steeped. In contrast, cold brew tea is a simpler alternative and is never in contact with heat during the brewing process. Instead, the tea leaves are steeped in cold or room temperature water for an extended period. With cold brew tea, the process focuses on time rather than temperature to produce the flavor profile. One of the main reasons cold brew tea is becoming so popular is for its smooth taste due to the longer and slower flavor extraction. When tea is brewed with cold water instead of hot, a different chemical balance occurs. This results in less tannins, bitterness, and caffeine.

     The practice of cold brewing tea originated in Japan. The Japanese believed that hotter brewing methods burns the tea, destroying the natural benefits. Cold brew is an exceptional brewing method, not only for the chill factor and great taste, but for its health benefits. Besides having half the amount of caffeine, did you know that cold-brewed teas carry more antioxidants than hot-brewed teas? Steeping tea in cooler temperatures for at least 12 hours extracts higher levels of phytochemicals which include flavonoids, catechins, and other naturally occurring chemicals.

How to Make Cold Brew Tea?

     My favorite thing about making cold brew tea is that you do not need any fancy brewing equipment. You simply need a jar or pitcher and a strainer. You can brew up a pitcher of cold brew tea anywhere because you do not need a heat source, ice, or anything extra. Because the whole process only has a couple of steps, it nearly impossible to mess it up or over-steep. As with any tea brewing technique, loose leaf teas work the best and create the most flavor. Many of the teas you use can be re-steeped to make a second batch of cold brew. It may be lighter in flavor, but still delicious. Since the tea to water ratio is usually 40:60 (60% being water), you will need to use about 1.5 times more tea leaves than you would use for hot tea. That typically means one tablespoon per cup.

 What You’ll Need:

  1. Loose Leaf Tea (you can pick one type or mix it up – have fun with it!)
  2. Mason Jar or Pitcher (or even a French Press)
  3. Tea Filters/Infuser or a Strainer


  1. Place 5 tablespoons of loose tea in a 4-cup container (mason jar).
  2. Add 4 cups of water to the container of loose tea (preferably filtered).
  3. Cover and refrigerate. Steep white or green tea for 6-8 hours; steep black or oolong tea for 8-12 hours.
  4. Strain the loose-leaf tea using a fine mesh strainer or colander lined with cheesecloth. If you used tea filters or an infuser, pull those out.
  5. Pour into a serving pitcher and add 4 more cups of cold water to dilute the cold brew concentrate. If you want to skip the dilution process, go ahead and add 8 cups of water at the very beginning.
  6. Serve over ice with add-ons of your choice (citrus wedges, simple syrup, etc.)

*Tea can be covered and stored in the refrigerator for up to 5 days. 

What Type of Tea Should I Use?

     Now that we know what cold brew tea is and how to make it, it is time to pick out which leaves or blends to use. As you know, certain kinds of tea shine with specific brewing methods. Since cold brewing tea requires a longer steep time, you want to make sure to pick teas that are naturally sweet, flavorful, and never harsh. Like I mentioned previously, loose leaf teas are ideal because they are often better quality, and you will get a more complex flavor from the release of essential oils and aroma. Another plus to loose-leaf tea is that you can re-steep them multiple times. What can be better than more cold brew tea?

     We have an abundance of teas on our website, and I understand that different people prefer different flavor profiles. A perfect cold brew tea should not just taste good. It needs to be aromatic, have some richness, and cause you to pause and relish in the flavors. Some of my favorite teas to use include: Oolong, Black, Green, and Fruit Tisanes. If you want to add some excitement to your life, try blending different teas together. The flavor combinations you can create with cold brew are countless. Below are some more fun tips to spice up your cold brew tea:

  1. Add some assorted fruit (frozen works too) or fresh herbs during the steeping process to add more flavor. Plus, it makes your tea even more aesthetically pleasing!
  2. Regular sugar does not dissolve well in cold liquids, so add some simple syrup. Just combine equals parts sugar and water in a medium saucepan, heat over medium-high heat, stir until the sugar dissolves and let boil for 1 minute. Lastly, allow to cool and place in a jar.
  3. Always drink your cold brew tea in your favorite glass or mason jar. Believe me, it will taste 10x's better! 
]]> 2019-06-21T11:43:00-07:00 2019-06-21T11:43:55-07:00 Why Is Golden Monkey So Pricey? Matthew Kellso




Photo of Hackberry Tea Golden Monkey tea compared to a Golden Monkey




     To sum things up, this tea is rare, difficult to harvest, and packs a healthy punch, but the results are oh, so delicious. Make sure to pick up a bag of this organic tea here!

]]> 2019-01-18T14:22:00-07:00 2019-01-18T14:38:04-07:00 Why Hibiscus is One of Our Top Ingredients Zoe Maiden      Many of our teas on the website have a common ingredient. This prominent ingredient is the hibiscus plant. Hibiscus is one of my favorite additions to our blends because it adds a beautiful red color to our teas as well as a delicious tartness that punches your taste buds with flavor. Our hibiscus tea blends are often infused with other fruits, spices, and tea leaves, such as black or green tea. Hibiscus-focused teas are calorie-free (before added sweeteners) and typically caffeine-free. With its juicy tartness, it can become a healthier alternative to fruit juices and can be enjoyed hot or iced. The flavors are often compared to cranberry or pomegranate juice. The addition of honey or sugar can give it a complimentary sweetness that makes it the perfect tropical-themed beverage.


     Now, where did hibiscus tea originate? Hibiscus comes from the Hibiscus sabdariffa plant. The plant blooms large, trumpet-shaped flowers and is native to regions with subtropical and tropical climates. Specific varietals of the plant are known to thrive as indoor and outdoor plants throughout the U.S. Hibiscus teas are part of the herbal tea or tisane family. Teas in this category do not contain the Camellia sinensis plant, which is the main ingredient in black, green, and oolong teas (among others). Any tea made from plants (excluding Camellia sinensis), fruit, roots, and spices is considered an herbal tea/tisane. The specific part of the plant that hibiscus tea leaves are made from is called the calyx. The calyx is what protects and supports the flower. Once the calyx is boiled down, the tea leaves produce a deep ruby red color and tart flavor.


     In addition to the delicious flavor and appealing color, hibiscus tea comes with a plethora of health benefits. It is rich in Vitamin C, antioxidants, and minerals such as calcium, iron, and magnesium. In Africa, hibiscus tea was initially used as a medicinal beverage. It was often used to decrease body temperature, prevent heart disease, lower blood pressure and high cholesterol, and treat poor immune systems and digestion. A report from the AHA (American Heart Association) published in 2008, found that drinking hibiscus tea dramatically reduced high blood pressure in people suffering or about to experience hypertension. Continued studies are showing that the anti-inflammatory properties of hibiscus tea are significantly lowering systolic and diastolic blood pressure.


     The heart health benefits correlated with hibiscus tea are believed to be caused by compounds called anthocyanins. This is the same natural chemical that gives berries their profound red/purple color. Along with blood pressure, it can help individuals with dyslipidemia manage their cholesterol numbers and high triglycerides. This reduction of cholesterol can extend to those with diabetes. Studies have shown that daily consumption of hibiscus tea significantly increased HDL (good) cholesterol and lowered LDL (bad) cholesterol and triglycerides. Anthocyanins are also helpful in supporting the immune systems and treating urinary tract infections. As with any product promoting health benefits, it is important to consult with your doctor before using hibiscus tea as a medicinal beverage. There are certain medications, especially those that lower blood pressure, that does not interact well with hibiscus. It is also recommended not to consume if pregnant as it can induce menstruation or cause premature labor.]]> 2018-06-22T16:06:00-07:00 2019-08-21T12:34:59-07:00 Benefits of Tisane Zoe Maiden


Tisanes are special for their delicious flavors and many health benefits. Individuals all over the world drink tisanes for its ability to alleviate pain, promote balance and overall health, as well as simply uplift the spirit. Tisanes have been a staple in the kitchen for many years, especially now that holistic health is on the rise.


When drinking tisanes for health and wellness, it is important to know what your purpose is for consuming it. The combinations of tisanes are endless, and every ingredient can have a specific benefit. The way the ingredients are blended and how/when you consume them can produce varied outcomes. It is important to do some research before experimenting or creating different tisane infusions.


Below are three of the most common ingredients in tisanes and their benefits:


Chamomile: A daisy-like plant of the Asteraceae plant family. It is often used in herbal tisanes to increase sleep and treat insomnia, reduce stress, boost immunity, and sooth muscles. 


Hibiscus: A flower found in warm climates and is most commonly used in fruit tisane blends. Hibiscus is known to lower high blood pressure and cholesterol, aid in digestion, support the immune system, and speed up metabolism.


Mint: An aromatic plant used in various tisane and food recipes, medicines, and cosmetics. Mint is able to alleviate an upset stomach, improve digestion, and relieve allergy symptoms.

]]> 2018-06-06T16:06:00-07:00 2019-01-14T22:13:54-07:00 History of Tisane Zoe Maiden









]]> 2018-05-30T16:05:00-07:00 2019-08-21T12:34:13-07:00 Tisane - Characteristics and Tea Types Zoe Maiden


Tisane, also known as herbal tea, is actually not a true tea. Unlike black, green, or white tea, tisanes do not use the leaves of the tea plant, Camellia sinensis. Tisanes are made by the infusion or decoction of herbs, fruit, spices, and other plant materials in hot water. Most tisanes do not contain caffeine and were originally used for medicinal purposes before it became a popular beverage.


What makes tisanes so interesting and fun to drink is its ability to be so versatile. Plant leaves, flowers, fruit, spices, roots, and much more can be infused into various delicious mixtures. The most common ingredients you will find in a tisane are chamomile, hibiscus, mint, and rooibos. Many people incorporate certain herbs based on the season and specific harvest time. Unlike green or black tea, which takes two to three minutes to steep, a tisane or herbal blend can take up to fifteen minutes to brew depending on the infusion.


Below are three of the most popular types of tisanes:


Rooibos: Also called “red bush tea” or “red tea,” rooibos is an herb native to South Africa and has been grown since the 1700s.  It was a substitute for black tea during World War II when Chinese and Japanese teas were unavailable. It became a commercial beverage in the 1930s and overtime, has become an herb used for cooking and cosmetic products. Rooibos is known for its beautiful color and sweet, full-bodied flavor.


Yerba Mate: The leaves are from the rainforest holly tree in South America and is one of the only caffeinated tisanes. Yerba mate is unique because it has the energizing factors of coffee but has the health benefits of tea. The leaves are naturally packed with vitamins and minerals, amino acids, and antioxidants. Yerba mate can be served hot or iced and has a similar flavor to green tea.


Fruit Tisanes: An incredibly refreshing blend of dried fruits, flowers, herbs, and spices. The most common ingredient in fruit tisanes is hibiscus. Fruit tisanes are perfect iced on a hot day and are naturally high in Vitamin C.]]> 2018-03-16T13:53:00-07:00 2019-11-15T16:35:46-07:00 White Tea - The Processing Method & Tea Types Zoe Maiden

White Tea is known to be one of the lightest and most delicate teas. For reason being that it is so minimally processed. The white tea bushes are harvested for only a few weeks in the spring and are handpicked between mid-March and early April. When plucked, the plant leaves are barely opened, and the buds are covered by fine, white hairs. After picking, they are left to wither, and air dry either in the sun or a controlled indoor environment. The withering process cannot take longer than 72 hours to decrease the amount of oxidation. The more prolonged tea is exposed to oxygen, the darker their leaves will be. Minimal processing and oxidation produce tea that is delicate and fresh in both texture and flavor.


China and many other outside countries are cultivating many unique types of white tea. These are some of the most popular white teas available:


Bai Hao Yin Zhen (Silver Needle): Silver Needles comes from the original variety of tea plants in Fujian, China. The tea buds are full and covered in fine, white hairs that give it a silver appearance, hence the name. This tea is highly sought-after for its delicate and delicious aroma and flavor.


Bai Mudan (White Peony): White Peony originated in China but can also be cultivated in different countries around the world. Although newer to the white tea family, White Peony is one of the more popular white teas. The buds are blended with unfurled young tea leaves, which gives it a fresh and sweet flavor.


Darjeeling White Tea: This tea plant is one of the few white teas that did not originate in China. Instead, it was harvested in the Darjeeling region of India. Although the processing techniques are similar, the tea has a nuttier and bolder mouthfeel.


Da Bai Cha (Fujian New Craft): This is one of the newest white tea varieties, as it was harvested in the 1960’s. Like most white teas, it was cultivated in the Fujian province. Fujian New Craft tea is rolled after the withering process and dried longer than most white teas. This method gives the tea a darker appearance. It is less delicate, and while the fragrance is subtle, the flavor is perhaps the most robust of the white tea family.

]]> 2018-03-09T13:53:00-07:00 2019-01-14T22:13:50-07:00 The Benefits of White Tea Zoe Maiden  












]]> 2018-03-02T13:53:00-07:00 2019-01-14T22:13:48-07:00 The History of White Tea Zoe Maiden

White tea originated in China during the Chinese Imperial Dynasties (600-1300). Tea drinking was a vital part of Chinese culture during this time. Every year, citizens were required to make a yearly tribute to the current Emperor, and it was often done in the form of tea, much like a tea tax. The tea presented could not just be any tea, it specifically had to be one that was both rare and fine. The most “rare and fine” tea at that time was white tea because it was formed from the youngest and most delicate tea plant buds. Secret Imperial Gardens were developed to harvest these rare and honoring teas.


The white tea used during Imperial tea tributes were not like the teas used today. During the Song Dynasty (960-1297), the young tea buds would be plucked, meticulously rinsed, and ground into a white powder. This technique produced the most elegant cup of tea available in China and was only affordable to the Emperor.


The white tea we know today was cultivated in the 1700s from the original white tea bushes of the Fujian province in China. These tea bushes created large and beautiful tea buds where loose leaf tea varieties were developed. At first, loose leaf white tea was rarely available outside of the Fujian Province. Due to the minimal processing and delicate nature of the tea, without proper storage, it could quickly spoil. Once improved production and storage methods were developed, harvesting white tea became accessible to many other regions of the world.

]]> 2017-09-07T21:34:00-07:00 2019-11-15T16:44:15-07:00 The Benefits of Black Tea Zoe Maiden      Black tea is one of the most popular teas to drink. Depending on the steeping time, black tea can hold a lot of caffeine. That assisted energy is often what attracts people to this type of tea. But what other benefits, specifically health benefits, can black tea provide in its delicious cup?

     Many studies have revealed that black tea can have a positive impact on heart health. One study published in 2017 showed that there was a reduced risk of ischaemic heart disease when drinking a cup of plain hot black tea every day. The research discovered that this due to the high amounts of antioxidants (flavan-3-ols, flavonols, theaflavins, and gallic acid derivatives) found in black tea. Lowered cholesterol levels were an additional benefit exposed during this research.

     As mentioned above, black tea has a high number of health-promoting flavonoids and theaflavins. Increased levels of flavonoids are often linked to a decreased risk of advanced cancer, specifically prostate and ovarian. A study published in 2016 showed how the theaflavin levels in black tea were able to stop the growth of cells that prohibit cisplatin, an anti-cancer drug, to work properly. Black tea is a natural and less toxic way to diminish cancerous cell growth.

     Black tea is a great beverage to drink when you have a headache or upset stomach caused by digestive issues.  The tannins in black tea can calm inflammation in the intestines, which can help with digestion, and the caffeine levels can ease headaches and promote mental focus. Unlike coffee, which can sometimes make you too energetic from caffeine, tea can be a more balanced energizer. The almost calming effect of black tea can increase alertness while also lowering stress hormone (cortisol) levels.

     How fantastic and convenient it is that something as delicious as black tea can be so healthy for you! The benefits I listed above are the ones that I found most fascinating. There are much more that can be discovered if you decide to do further research. Whether you drink your black tea hot or iced, you can enjoy it, even more, knowing that it is doing your body good.

]]> 2017-09-01T21:37:00-07:00 2019-11-15T16:47:03-07:00 The History of Black Tea Zoe Maiden      Black tea, also known as “red tea,” was discovered in China in the mid 17th century. Many years prior, only green and oolong teas were consumed. The story of how black tea came to be is that an army from Jianxi entered the Fujian Province and camped at a nearby tea factory. This unscheduled camping session led to a delay in tea production, and the tea leaves were laid out in the sun for a longer period. The prolonged oxidization caused the tea leaves to turn to a dark red color. To “save” the tea and accelerate the drying process, a farmer placed the leaves over a fire of pinewood, which resulted in a tea that was smoky in flavor. This discovery produced Lapsang Souchong, the original black tea that would soon pave the way for black tea grown in China, and eventually the Western world.

     I mentioned earlier that black tea is also called “red tea.” This is actually China’s name for black tea. Before black tea was established, China already had its tea that they called black tea. This tea is known as Pu-erh tea. Pu-erh tea is a post-fermented tea and comes in both green and black varieties. The Dutch and British traders were the ones who created the label “black tea” for the teas we commonly know as black. In simpler terms, black tea in China is called “red tea,” and black tea in the West is called, “black tea.” Phew!

     Due to the fermentation process, black tea can retain and improve its flavor with age, as well as be preserved for longer periods of time. As you can imagine, this discovery made black tea a hot commodity. When the British traders learned about this tea and its many positive attributes, it was a dream come true, and they purchased all that they could until the market was taken over by the Dutch. This forced the British to explore other ways to acquire black tea and eventually they discovered another category of the Camellia Sinensis plant in India. The teas have a larger harvest at a more cost-effective rate, and the flavor is stronger with much higher levels of caffeine. Teas such as Darjeeling, Earl Grey, and Orange Pekoe were created by British growers in India.

     Similar to the beginnings of green tea in Europe, black tea was sold at very high prices and primarily used by the aristocracy. It became a drink that indicated your wealth and status in society. Princess Catherine introduced black tea to the British palace, and it has become a staple in the life of British royalty ever since. In 1840, the concept of afternoon tea was introduced by duchess Anna Telford. During this time, the prices of black tea became more affordable, and a cup of tea was soon consumed both in the morning and afternoon.

     Today, 90% of all tea sold in the US is black tea. The production of black tea continues to derive from China, India, as well as Sri Lanka and Africa. The accessibility of education and the discoveries of new tea types and arrangements introduces us to the many marvels of black tea. Due to its bold flavor, versatility, and ability to give you a boost of energy, more and more people are falling in love with this “dream tea.”]]> 2017-08-25T21:35:00-07:00 2019-11-15T16:45:07-07:00 Black Tea - The Processing Methods & Tea Types Zoe Maiden      Black tea derives from two different types of the camellia sinensis plant: camellia sinensis-sinensis from China and camellia sinensis-assamica from India. Camellia S.S. has smaller leaves than Camellia S.A., which has large leaves. Both are 100% oxidized. This prolonged oxidization gives the tea their darker appearance. Although the method in which black tea is processed varies from region to region, it is always withered, rolled, oxidized, and dried. There are two primary processing methods for black tea: The Orthodox Method and the CTC (Cut, Tear, Curl) Method. 

     The Orthodox Method is the most popular technique for processing black teas. After the tea leaves are picked, they are laid out to wither in the heat for up to 18 hours. This length of time will reduce the water content of the leaves, causing them to be soft and flexible. A special machine will then press and twist the rolled leaves to initiate the oxidization. When the leaves are oxidized and cut, there is a second round of oxidizing out in the open air. The level of polyphenols in the tea levels will develop during this step, as well as the flavor of the tea. The final stage is drying. This action will occur in a drying machine. After, the oxidization process will be 100% complete. 

     The CTC Method was developed when the tea bag was created in the 1950’s. This process made it so that extensive amounts of tea leaves could be cut into small pieces… tiny enough to fit into tea bags. The CTC Method is similar to the beginning and end stages of the Orthodox Method, except that there is no rolling process in the middle. Instead, the tea leaves are immediately cut, torn, and curled in a rotor-vane machine.

     Black tea is a highly versatile tea due to its varied processing methods. Listed below are the better-known black teas from China and India, some of which we offer at Hackberry Tea…

Tea Types (From China):

Lapsang Souchong: This tea is the original black tea, (read the back story here). It is also the first black tea to be introduced to the West. When Lapsang Souchong is processed, it is cooked over a fire of pine needles. This technique gives the tea its signature smoky flavor.

Keemun Mao Fang: One of the more popular black teas from China and is known as the original “breakfast tea.” It has been passed down for several generations and has a sweet and smoky flavor.

Congou: This tea became very popular in the 19th century and was the original base for the English Breakfast blend. The taste of this tea is slightly sweet, yet rich, and is often used for making kombucha.

 Tea Types (From India):

Assam: Named after the region it was developed, Assam, in India. It is known for its rich body, malty flavor, and bold color. It is often used in blended teas, especially breakfast teas, and is capable of sustaining its structure and flavor with multiple steeps.

Darjeeling: Known as the “champagne of teas.” Some may even argue that it is the world’s best black tea. It comes from the Darjeeling region of India and can vary in flavor depending on when it is harvested. The first harvest, or “flush” as it is also known, occurs in the spring and that is when the tea is most green and popular. Overall, the tea produces a flavor that is delicate, fruity, and floral.

Ceylon: This tea originates from the island nation of Sri Lanka. Due to the different altitude levels and limited space, Ceylon tea can have a variety of flavor profiles. It can be lighter in color, almost golden, with a fruity flavor, or it can be darker with a more bold taste. This tea is often used as a base for Earl Grey.]]> 2017-08-18T22:33:00-07:00 2019-06-18T15:13:40-07:00 The Benefits of Green Tea Zoe Maiden

     Green tea is a must have super-food and is considered the healthiest beverage on the planet. This conclusion is primarily due to the extensive amount of vitamins and antioxidants. The unoxidized feature of green tea allows it to have a much higher concentration of chlorophyll, polyphenols, and antioxidants. Research has found that the tea leaves contain bioactive compounds that decrease the production of free radicals in the body that play a role in aging and disease. For this reason, green tea is often used for medicinal purposes. 


     One of the most popular and exciting theories about green tea is that it can burn fat and increase metabolism. Different studies have demonstrated that the consumption of green tea can oxidize fat both in a resting and moderately-intense active state. The majority of the body fat percentage was shown to decrease in the abdominal area. It is important to point out that some studies presented no change in metabolism or fat loss so the effects may vary depending on the individual. 


     Many risk factors for cardiovascular diseases, such as heart disease and stroke, have seen improvement with the consumption of green tea. The antioxidant levels of green tea increase the proficiency of antioxidants in the blood stream, which improves cholesterol and prevents cholesterol particles from decaying. The decomposition of cholesterol particles is one of the causes of heart disease. 


     Along with the physical effects on the body, green tea is known to improve brain function and protect the brain from neurodegenerative diseases. Studies suggest that when consumed consistently, the bioactive compounds in green tea can strengthen the brain and assist in the prevention of plaque formation, which can cause dementia. One study focusing on cognitive functions discovered increased brain activity, improved memory, and greater task performance in patients that drank green tea. 


     The benefits listed above are just a few of the ways green tea can improve our bodies inside and out. No wonder green tea is known as the healthiest drink on the planet. If green tea is not one of your beverages of choice, I would highly recommend making this delicious tea a staple part of your life. 

]]> 2017-08-11T22:31:00-07:00 2019-01-14T22:13:49-07:00 The History of Green Tea Zoe Maiden

     The origination of green tea began in China tracing all the way back to 2737 B.C. The discovery occurred by accident when the Chinese Emperor Shennong mistakenly drank water that had a dead tea leaf boiled in it. Emperor Shennong found the flavor incredibly refreshing and thus, a new beverage was created. Green tea was primarily available to the highest tiers of Chinese society and was very expensive to purchase. It was not until the 14th century that green tea became accessible to the general public for enjoyment and medicinal purposes.


     Around 800 A.D., during the Tang Dynasty, an innovative book titled, "Cha Jing," also known as "The Classic of Tea" was written by a Chinese man named Lu Yu. When he was a young boy, Lu Yu was adopted by a Buddhist monk and grew up brewing and serving tea. As he grew older, his interest in tea blossomed and his abilities to make tea improved. He decided to take time away from the outside world to research and write down his findings. His book, "The Classic of Tea" became the first written work to explain the culture and art of green tea. 


     The highly-favored green tea eventually traveled West in the 19th century by European explorers. Due to its incredible flavor, it was a huge commodity and became Great Britain's national beverage, along with black tea. Soon after, green tea made its grand appearance on America when it shipped overseas with the settlers. Fun fact: green tea was called "bullet tea" because it resembled the shape of bullets when shipped. The colonists quickly obsessed over the tea and it became so popular that Parliament imposed a Tea Tax in 1767. As we all know from our history books, the colonists were quite upset, and the Boston Tea Party took place. As a result, 45 tons of precious green tea was dumped into the harbor. 


     In the last few decades, the popularity of green tea has steadily increased. At most coffee and tea shops, one can find numerous green tea beverages ranging from a hot jasmine green tea to an iced matcha latte. In addition to its versatile flavors, many health discoveries are taking place due to its high number of antioxidants. It appears that the more we learn about this amazing tea, the more impressive and beneficial it becomes. 

]]> 2017-08-04T22:26:00-07:00 2019-11-15T16:41:14-07:00 Green Tea - The Processing Method & Tea Types Zoe Maiden

     Green tea is an unoxidized tea made from the leaves and buds of the Camellia Sinensis plant. After the leaves are plucked, they are laid out thinly to dehydrate for 1-2 hours. Green tea is set out for a shorter period so that they do not oxidize and lose their green color. When the moisture evaporates, they transition to the heating process for cooking and curling. The heating methods can vary due to techniques and region. Chinese green teas take the pan firing approach where the tea is pan or wok roasted, leaving them paler in color. The Japanese method is to deep steam the teas, which gives them a brighter green color. The last step is to roll, curl, or twist the tea leaves by hand to wring out any excess water or sap. This part of the process also helps define the different tea types. 


Tea Types (From China):

*There are way more types of green teas than the ones I have listed below. These teas are my favorite and the ones that you will most likely come across. 

Gunpowder: It is the most popular type of Chinese green teas, grown in the Zhejiang Province of China. Gunpowder gets its name because the tea leaves are rolled into tiny pellets and give off a smoky flavor. 

Dragonwell (Long Jing): Like Gunpowder, this tea grows in the Zhejiang Province of China. The tea leaves are flat, have bright jade hue, and has a clean and mellow flavor. 

Yun Wu (Cloud & Mist): This tea is grown in the higher altitudes of the Zhejiang Province mountains. Due to the higher elevations, the tea leaves get hovered by clouds resulting in tea flavor that is light and sweet. 


Tea Types (From Japan): 

Sencha: The most common green tea from Japan and one that is often regarded as an "everyday tea." This tea is directly exposed to sunlight and is processed using the boiling (decoction) method, which gives it a bright grassy flavor. 

Jade Dew (Gyokuro): This tea is highly sought after in Japan. The leaves are flat and pointed and unlike Sencha, are grown in the shade. Jade Dew has high levels of chlorophyll and brews a tea that is bright green in color and sweet in flavor. 

Matcha: This is a powdered green tea from the Uji region of Japan. Matcha is made from high-quality green tea leaves that grow in the shade. The grinding process of the whole leaves gives the tea a lot of flavor and texture and much more caffeine than a typical cup of steeped tea.