KENYAN PURPLE TEA💜🍃☕

Purple tea is a special type of tea produced mostly in Kenya, and smaller amounts in Japan, China and India. Unlike yellow, green, oolong, black, dark or white tea, purple tea is not a tea type–it’s a cultivar called TRFK 306/1 that can be used for making all types of tea. It’s a tea that contains same anti oxidants as purplish and blueish fruits such as blueberries, red cabbage or chokeberries – anthocyanins. In fact, purple tea contains very high levels of anthocyanin – 135 times more than regular green tea. However, purple tea doesn’t brew into a cup of purple-colored tea. The name comes from the fresh tea leaves of a tea plant that have a distinguishable purple hue. Naturally purple or blue color in teas is very rare, such as deep blue intense color of a herbal Butterfly Pea Flower tea.

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Blooming Tea

Blooming tea is also known as flowering tea. This is a combination of edible flowers and black tea or green tea leaves that is like a bulb. Tea leaves are plucked in early spring in the morning before the buds are opening. Then the leaves are sewn with cotton thread and tied to a flower like Jasmine, lily, lavender or chrysanthemum. Then the leaves are shaped into balls, cones, mushrooms or any other shapes. Then the shaped teas are withered, oxidized and fired. After forming the ball, the flowering tea is sealed to secure the freshness. This product is placed on a boiling water, and you will see that the ball will unfurl gradually and open all the floral petals which look like a blooming flower. Therefore this tea is named as blooming tea. Blooming tea comes in a variety of flavors such as Jasmine, Marigold, chrysanthemum, lily, and lavender. This blooming tea has enormous health benefits to the consumers. Being the fan of the blooming tea, it is important to know what health bene...

KENYAN TEA MANUFACTURING PROCESS

👉Black Tea manufacture: Withering: The objective of withering is to reduce the moisture in the t ealeaf by up to 70% (varies from region to region). Tea is laid out on a wire mesh in troughs. Air is then passed through the tea removing the moisture in a uniform way. This process takes around 12 to 17 hours. At the end of this time the leaf is limp and pliable and so will roll well. Rolling: Tea is placed into a rolling machine, which rotates horizontally on the rolling table. This action creates the twisted wiry looking tealeaves. During the rolling process the leaves are also broken open, which starts the third process - oxidisation. Oxidisation: Once rolling is complete, the tea is either put into troughs or laid out on tables whereby the enzymes inside the tealeaf come in to contact with the air and start to oxidise. This creates the flavour, colour and strength of the tea. It is during this process that the tealeaf changes from green, through light ...

Four Seasons Oolong Tea from Taiwan

Four Seasons Oolong Tea from Taiwan 👉🍃🌍❤ This Four Seasons Oolong (Si Ji Chun) is a wonderfully aromatic lightly oxidised oolong grown around Mingjian Township in Nantou County, Taiwan. It is an expressive tea, yet it makes a very refreshing drink. This particular batch is from an autumn crop, plucked in March 2020. Four Seasons Oolong is named after the cultivar that is used to make this aromatic tea, Si Ji Chun , which started appearing in Taiwan in 1980’s. It is said that one farmer near Taipei noticed a tea bush in his garden growing much quicker than others. He planted that particular tea bush more systematically and could harvest leaves from it throughout the year, including during winter time when the bushes are normally dormant. Si Ji Chun has become very popular in Taiwan, as well as other countries, such as Thailand and Vietnam. It favours low altitude conditions but also provides farmers with a consistent crop throughout the whole year. The leaves that ...

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