Herbal tea

Before the advent of black and green tea, people used to drink herbal teas. Then they were superseded by teas and coffee, but today they are once again gaining popularity. People want to take care of their health, beauty, so more and more people give their preference to herbal drinks. Unlike ordinary teas, herbal teas do not contain caffeine which has a negative impact on the nervous system. In addition, herbal teas have a variety of therapeutic benefits. This article will introduce you to the main types of herbal teas and teach you how to brew herbal teas correctly so that they do not lose their therapeutic properties and give people a pleasant taste and aroma.

Black tea

Black tea refers to fermented teas. According to the Chinese classification, “black tea” is puerh, while what we call “black tea” in China is classified as “red tea”. So, black tea (as we understand it) is obtained when the tea leaf has undergone 70 – 80% fermentation. The process of black tea production is not too labor-intensive and is often mechanized (harvesting raw material, roasting, drying, twisting). By quality black tea varies from loose leaf black tea (from the upper leaves with fluff) to pelleted, slab and bagged tea (using crumbs, cloves and tea dust). If the quality of the raw materials is high, the end product is also good.

Green tea

Green tea is the golden mean between black tea and white tea, both in taste and processing method. Green tea is fermented but not completely, thanks to that complex of useful substances is preserved (almost like in white tea) and the taste becomes saturated, with a characteristic tartness (like in black tea). To say that there is no bad green tea is to say untrue. The listed qualities are present in low-grade green tea, especially from Ceylon and India, and after drinking such a drink many people lose interest in green tea forever.

Yellow tea

Yellow tea is made from very good quality raw material and only in China. It has been known since the Tang dynasty (8th century A.D.). For a long time it was available only to the emperors and the upper classes. Yellow teas are usually made from dense and heavy, intact buds. There are certain rules for harvesting these teas: it is not allowed to harvest tea on a rainy day, it is not allowed to pick buds that are covered with dew, purple buds, empty buds, buds that have already begun to open, buds that are spoiled by insects or frost, sluggish buds and buds of inappropriate length. The process of producing yellow tea takes around three days, it is “stewed” in special cloth bags, which requires a high degree of skill and precision as the fermentation rate of the leaf needs to be monitored very carefully. To start the steeping process, for example in Sichuan, in the Mending region, the harvested leaf is quickly heated in a special oven and then placed in bags to “steep”.

Red tea

The fragrant red tea was discovered by accident. Historians say that when the leaves dried and went bad, they were dried rather than discarded. Unlike regular black tea, the process of making red tea is not an easy one. Early in the morning, but with the dew dry, the buds and upper leaves are picked. They are dried, rolled up and left to yield their own sap. The leaves are dried again and fermented for a day or so. I know for a fact that determining the quality of a beverage is not a difficult task. I know for a fact that the quality of the tea is not difficult to determine: if it tastes sour after brewing, the leaves are under-fermented; if it tastes bitter, the leaves are under-fermented. High-quality tea – or rather its seagulls – must have a characteristic tint and lovers of the drink are aware of its beneficial properties. Chinese tea has a complex effect on the body. If it is brewed correctly, it will strengthen the immune system and contribute to longevity. Chinese tea is invigorating, warming, toning and restorative.

Blue tea

Nam dok anchan (น้ำดอกออัญชัน) in Thai means pea flower. It grows in Thailand and is no less popular than Egyptian kartakade. The mangosteen peas have nothing to do with tea. It is the dried flowers of a plant called Clitoria ternatea – a variety of chickpeas, so in English it is called Blue Pea Tea, which literally means blue pea tea. Since clitoria flowers are blue, the decoction made from them is similar, bright blue in colour. In addition to being a tea, clitoria flowers are also used as a natural dye for dyeing food and fabric. Blue pea tea is soothing, diuretic, improves circulation, and along with Chinese bai hao yin zhen, it makes life a little easier in the heat.

A course for those who love to drink tea and want to be on a first-name basis with it. We will talk about tea as a delicious drink, a healthy daily habit and an affordable way to find peace of mind in our fast-paced world.

Without any esotericism or myths, we will be happy to teach you how to choose a good quality tea and how to store it properly. You will easily learn the principles of tea making at home in the utensils that you already have. You will also gain an understanding of what influences the taste of your drink and how you can make it even better.

Training takes place online:

Six lessons at your own pace. In each lesson you will find:

– video lecture

– lecture presentation

– self-assessment questions

+ downloadable materials after each lesson

+ homework

+ feedback on each homework assignment – all questions can be asked