In this month’s blog I get to the bottom of matcha, covering the basics and telling you what you need to know if you want to include this nutrient powerhouse into your daily tea routine.
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Pick up a handful of oolong tea leaves, hold them to your nose and you might smell pannacotta and cashew; peaches, strawberries and cream; cinnamon and dried fruit; or even musk, spice, flowers and tobacco. In my experience, of all the six categories of tea – white, green, yellow, oolong, black and dark tea – oolong is the most likely to surprise and delight a tea drinker. In this month’s blog we take a closer to at oolong tea.
We often think of tea as a warm, comforting drink that makes us feel nurtured and relaxed. But it can be just as enjoyable, and just as nourishing, when infused in cold water. While tea has been steeped in hot water for centuries, the technique of cold-brewing tea is a modern trend, one that creates a different flavour experience to traditional hot-steeping.
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