<![CDATA[InfiniTeas - Blog]]>Mon, 14 Oct 2019 18:23:45 +0100Weebly<![CDATA[Why its time to try something new!]]>Thu, 19 Apr 2018 19:11:05 GMThttp://infiniteas.co.uk/blog/why-its-time-to-try-something-newThere is an amazing amount of choice available these days when it comes to selecting  which tea to try. From Assam to Oolong, not to mention the array of flavoured teas that are rising in popularity. It can be confusing, the choice is overwhelming, leading to many tea drinkers sticking with one tea type and potentially missing out on some amazing taste experiences. 
S​o what determines a tea flavour and type? 
All tea comes from the same beautiful bushy plant, Camellia Sinensis - the tea bush.

Any drink that doesn’t come from the Camellia Sinensis isn't actually 'tea' - this includes herb and fruit infusions such as chamomile or lemon & ginger, these are referred to as tisane (we will cover those in a future blog post).
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So, if all tea comes from the same plant why are there so many teas?

There are 3 factors that determine tea flavour and type.


Tea Flavour
Firstly, where the tea is grown. Soil type, climate, even the altitude of the tea plantation all influence the flavour of the tea leaf.  You might see reference to 'high grown' as part of a tea description meaning that the plantation where the tea bush is grown is at a high altitude.
 
Secondly, when the tea leaf is picked. How young the tea leaf is when harvested impacts the flavour of the tea. You may have heard the term 'first flush' referring to the very first young tea leaf of the growing season.
 
Tea Type

 Finally, what happens to the tea leaf once it is picked.  This processing stage determines the tea type - whether a tea is classed as Green Tea, Black Tea, White Tea, Oolong tea, or Fermented tea, these are the major categories of tea.
 
It's a common misconception that different types of tea come from different types of tea bush - remember that all tea comes from one plant - Camellia Sinensis
 
Black tea is the most processed type of tea. The picked tea leaf is first spread out to wither or withered using warm air. The leaf is then rolled by hand or machine, oils released during rolling aid the process of oxidation which is triggered when the leaf membrane is broken during rolling. Oxidation is a chemical reaction that results in the browning of the tea leaf and the production of flavour and aroma. Finally the leaf is dried and fired at a high temperature to stop the oxidation process.  

 
The renowned health benefits of Green tea are due to the fact that it is minimally processed and closest to natural form.
 
White, Oolong and Fermented tea all sit between heavily processed Black tea and minimally processed Green Tea, each has its own unique method of processing to determine the tea type.
 
The  resulting tea is brown / black in colour.
 
Grading then takes place which essentially sorts the tea by size - larger 'leaf grade' pieces being used for quality tea and small 'broken grade' being used for mass produced tea bags.

 The least processed tea is Green Tea. Once picked the tea leaf is steamed, pan fried or fired before being dried and rolled. Green tea is generally green in colour as oxidation is inhibited. ​
Once tea is processed it may be sold as it is, often taking its name from the region or even the specific tea plantation in which it is grown.  For example Assam tea is produced from tea leaf grown in the Assam region of northeast India. 
 
Tea may undergo additional processing such as smoking, being blended with other teas, dried flowers or herbs or having flavour added to create a unique tea, such as Earl Grey which is a blend of black tea infused with bergamot oil to  give it its distinctive citrus flavour which perfectly complements the malty black tea.
 
There really is a world of choice! The trick is to try different teas.

To celebrate National Tea Day on 21st April we are launching a taster pack containing a mix of teas and tisanes to encourage everyone to sample something different.

We simply love talking tea! Please feel free to leave a comment, message us direct hello@infiniteas.co.uk  or find us on Instagram (@infini.teas) or Facebook (@InfiniTeas) 

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<![CDATA[Limited Edition Teas for the Spring Season]]>Sun, 16 Apr 2017 20:13:33 GMThttp://infiniteas.co.uk/blog/limited-edition-teas-for-the-spring-season

It's been an enjoyable couple of weeks working with a range of interesting ingredients to create  an exciting range of new tea blends! 

Flavoured teas are increasing in popularity and with summer just around the corner we have been blending teas that taste equally good served hot or iced. 

We are excited to introduce Strawberry and G & Tea, both of which benefit from  a delicate Green Tea base. 
Grapefruit, a refreshing breakfast brew and  Caramel, with real butterscotch pieces - both black tea based.  And finally, for now, Chocolate Mint which is a caffeine
 free Rooibos - delicious enjoyed after dinner.   
Find them in our online store for a limited period - we hope you enjoy drinking them as much as we enjoyed blending them !

Do let us know if there any flavour combinations that you would like to see added to our range - we would love to hear from you.
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<![CDATA[Try this delicious Chai Tea Latte]]>Sun, 12 Mar 2017 14:18:38 GMThttp://infiniteas.co.uk/blog/try-this-delicious-chai-latte
Lattes are increasing in popularity and there a certainly some great offerings on the high street, alongside the usual coffee based lattes.

But can you achieve a similarly satisfying decadent tea latte at home? 

This simple recipe delivers great results with very few ingredients and is quick to make.  We use Chai tea pyramids for ease.

Recent reports have highlighted an alarming sugar content contained in some drinks. Making your own latte puts you in control of the ingredients and as such the sugar content.      

For a non diary latte substitute the whole milk for a diary free alternative - we use almond milk.    

Ingredients - Makes 1 cup
1 chai tea pyramid 
3/4 of a cup of whole milk
1 teaspoon of maple syrup
a pinch of ground cinnamon  
Method
  • Brew the chai tea pyramid in 1/2 a cup of boiling water for 5 minutes to allow the flavours to fully develop.
 
  • In a medium saucepan bring the milk, maple syrup, and a small pinch of cinnamon to a light boil (the milk will just begin to bubble at the edge of the pan), stirring often. 
 
  • Take the pan off of the heat. Use a milk frother to add volume and achieve a thick foamy consistency - this is the trick to creating a luxurious homemade latte.
 
  • Pour 1/2 a cup of chai tea into a mug or cup. Slowly add the warm, frothy milk to the tea. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.
Enjoy warm!
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<![CDATA[A bit about our Tea Pyramids]]>Sat, 04 Feb 2017 22:42:41 GMThttp://infiniteas.co.uk/blog/a-bit-about-our-tea-pyramidsOur tea pyramids are proving extremely popular and are a great way to enjoy fuss free brewing on the go, without the need to compromise on the quality of your drink.

The material used to make our pyramids is Soilon - a fine mesh made from corn starch.  We chose Soilon as it is biodegradable and can be broken down by microrganisms in soil, just pop your used pyramids in your food waste bin along with fruit and veg peelings and your council will take them to the nearest food recycling facility. 

Soilon pyramids are a safe and non-toxic alternative to paper tea bags.

The pyramid shape gives our leaf teas and herbals plenty of room to expand and brew nicely, plus you can see the tea ingredients, overall a much nicer experience than the usual paper tea bags! 
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<![CDATA[Want to cut out the caffeine? Try an aromatic infusion]]>Wed, 28 Dec 2016 21:57:22 GMThttp://infiniteas.co.uk/blog/want-to-cut-out-the-caffeine-try-an-aromatic-infusion
Warm drinks can be a perfect pick me up in the cold winter weather, but what if you aren't a fan of traditional tea, are trying to cut out the caffeine or are simply looking for something new to treat your taste buds?

Why not let herbs, spices, roots and fruits inspire you!

Herb and fruit infusions, or Tisanes, are made from infusing plant materials in boiling water. 

Infusions can be a great source of vitamins and minerals and are reported to offer a range of health benefits including easing insomnia, calming a troubled mind or soothing digestive issues - herbs have all sorts of healing powers. 
In drinking a well-steeped infusion you will get all the plant’s benefits in an easily digestible form as well as benefiting from hydration, social interaction (by sharing a brew with others) and aromatherapy from essential oils released during the steeping process – all things that you don’t get from a vitamin tablet!
 
There is a huge market in herbal and fruit infusions with a fantastic range of flavours and blends available to suit every taste.  Brew with hot water for a warm and cosy feeling.
 
Look for high quality ingredients and well sourced products.  To gain the full benefit be sure that you steep for plenty of time, in some cases up to 5 minutes, to extract the maximum health properties.   

If you are keen to keep your kettle busy until it’s time to crack open the Pimm’s again next summer then look no further than our pick of herbal and fruit infusions, all caffeine-free and available to buy online.
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<![CDATA[ Hot Tea Toddy - Lemon & Ginger]]>Tue, 06 Dec 2016 00:00:00 GMThttp://infiniteas.co.uk/blog/-hot-tea-toddy-lemon-gingerLots of us enjoy a hot toddy, but have you ever thought of using tea as a base?

With Christmas just around the corner it’s good to have an easy recipe up your sleeve to use at the first sign of a cold.

Our Lemon & Ginger Toddy is the ideal pick-me-up and is simple to make.
Ingredients
2 Lemon and Ginger tea pyramids
200ml (1/3 pint) just-boiled water
1 cinnamon stick
1/2 teaspoon finely grated ginger (optional)
2-3 teaspoons honey
1 slice of lemon (optional)
 
Method
  • Put the Lemon & Ginger pyramids in a heatproof glass or mug, add the water and the cinnamon stick. Leave to steep for 5 minutes, then remove the pyramid and cinnamon.
  • Add the ginger & lemon if using, sweeten to taste with the honey and drink whilst hot.
 
InfiniTeas Tip: Add a tot of whisky to give your Lemon & Ginger Toddy an added kick!
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<![CDATA[Why doesn't my green tea taste great?]]>Sun, 20 Nov 2016 00:28:19 GMThttp://infiniteas.co.uk/blog/why-doesnt-my-green-tea-taste-greatPictureGunpowder Green Tea
We know that tea is good for us but what if it doesn’t taste that great?
Buying expensive tea doesn’t necessarily give you the perfect cup of tea. There are a few factors that will affect the taste of your tea - the quality of the tea, how it has been stored and of course the brewing technique. 

Preparing tea isn’t rocket science but it is also not as simple as adding boiling water to tea. You can end up with a bitter cup of tea and we know how frustrating that is!

Green tea has lots of health benefits. Many customers would like to drink more and ask us about the best way to brew green tea as they are sometimes disappointed with the flavour.

Don’t over boil your water. Once it reaches the boil remove from the heat and let it cool for a few minutes. It should be hot (c.80ºc) but not boiling.

Green tea does not require much steeping time. Brewing for too long will result in bitterness and a less balanced flavour. We recommend experimenting with a range of 1 - 3 minutes.
Japanese green teas generally taste best at 1 - 2 minutes while for Chinese green teas, that have a larger leaf, try 2 - 3 minutes. Balance steeping time with water temperature: the lower the temperature, the longer the tea can be steeped.

Strain your tea quickly – if the tea and hot water stay together the darker and more bitter your infusion will become.

Try some green teas and find what suit your taste buds – our new Green Tea Explorer offers you the opportunity to sample teas from our range.  

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<![CDATA[Tea exports are booming, do you fancy growing your own?]]>Tue, 11 Oct 2016 21:24:05 GMThttp://infiniteas.co.uk/blog/october-11th-2016Picture
A recent news article in the Telegraph piqued our interest. 
It’s exciting to read that exports of British tea are on the increase, which can only be great news for our tea industry here in the UK. It seems our fantastic UK growers are producing some amazing teas which are in high demand worldwide - the US, China, Singapore and Japan in particular.

So how practical is it for us to grow tea in our own back garden?   
 The Camellia Sinensis plant is the tea producing bush.  Tea is made from the harvested dried, processed leaves and buds. The tender evergreen plants flourish in deep, rich soils, even temperatures, high humidity and with at least 1.3m of rain a year. Winter 2015 / 2016 was extremely mild here in the UK, fantastic for tea growing.
Now is a great time to purchase tea plants, we might try growing tea this year, watch this space …….   

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<![CDATA[Get creative with tea]]>Thu, 25 Aug 2016 02:23:19 GMThttp://infiniteas.co.uk/blog/get-creative-with-teaPicture
With the Great British Bake Off 2016 #GBBO taking to our TV screens here in the UK this week thoughts ultimately turn to stepping into the kitchen to create a masterpiece. 

Our love of tea here at InfiniTeas has us seeking out recipes that give a nod to tea, whether it's an amazing cake or biscuit to accompany our current favourite brew or maybe a recipe using tea as an ingredient?

There are many fantastic tea inspired recipes to choose from so we thought we would share some of our favourites with you over the coming weeks. There really is something for everyone to suit your taste, budget, skill level or available time.   These Chai cookies are delicious and are really quick and easy!    
  
Chai Cookies
150 grams plain flour
40 grams sugar
30 grams icing  sugar
1 tablespoon chai tea
1/2 teaspoon ground cardamom, optional
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon salt
1/2 teaspoon vanilla
110 grams unsalted butter
Makes 24 cookies

Pulse the flour, sugar, chai tea and salt until the tea broken up and well distributed throughout the dry ingredients. For optional additional spice add the cardamom and cinnamon.

Add the vanilla and butter. 

Pulse into a rough dough.  Remove the dough and shape into a log.  Wrap the log in baking parchment or cling film and roll until smooth and an even shape. Chill the dough in the fridge for at least 30 minutes.

When you are ready to bake your cookies preheat the oven to 180°C and line a baking tray with baking parchment.
Using a sharp knife slice the chilled dough into 8 mm think pieces. Place on the baking tray and bake until the edges are just beginning to brown, approx. 10 to 12 minutes.

Allow the cookies to cool and firm up for 5 minutes before transferring to a wire rack to cool. Cookies can be stored in an airtight container for up to 3 days.
Enjoy with a lovely cup of Assam.

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