Want to make your own? Below, I cover why peppermint tea is great, exactly how to dry peppermint leaves for tea, how to store ...

Matcha’s powerhouse compounds — like EGCG, l-theanine, and polyphenols — work synergistically to support nearly every major ...

Lapsang Souchong - a large-leaf black Chinese tea that has been smoke-dried to produce a tarry taste. It is best drunk without milk, sugar or lemon. Earl Grey – a black Chinese tea flavoured and ...

But if you are cooking with mint and need to make a substitution call, skip the dried mint tea leaves. It may seem like an easy swap, but you will be disappointed in your results because dried ...

The tea is novel in that it is the most minimally oxidated of all teas, with the leaves dried shortly after being picked and then pan-fried (fixation by heating) to ensure the leaves do not ...

Aziz suggests brewing one to two teaspoons of dried jiaogulan tea leaves in 250 milliliters of water, straining and serving. He describes the taste as bitter but slightly sweet, while others call ...

The tea production in Dharamshala, Himachal Pradesh, is potentially under threat due to a lack of rainfall affecting the growth of tea leaves. Local industry officials emphasize the importance of the ...

While land can be purchased, tea trees can take as long as five years to reach maturity, according to the Japan Times. Then, the leaves, which can only be plucked in spring, need to be dried and ...

For many years, Kagoshima was ranked second in the production of “aracha,” steamed and dried tea leaves that have not yet been processed into finished products. The prefecture muscled its ...

The real magic happens after the tea is picked. The leaves are dried and fermented or aged. Over time the tea grows and changes in flavour — much like a fine wine. Pu’erh is the king of tea ...