Archive for the 'Products' Category
This month, we’re very excited to announce the replacement of our previous water-process decaffeinated teas with our new CO2 decaffeinated offerings. But many of our enviro-conscious customers may be wondering why we’re so excited about using CO2 for anything related to our generally Earth-friendly little tea company. Don’t we go to great lengths to eliminate or offset the emission of CO2 from our business? Well here’s a bit of background to explain why CO2 isn’t so bad for decaffeinating tea.
How CO2 Decaffeination Works
CO2 is a non-toxic, nonflammable, colorless and odorless gas which is a naturally-occurring part of the air we breathe. Although elevated levels of CO2 in our atmosphere contribute to global warming, it’s generally a pretty inert substance. Under pressure and temperature, however, CO2 is able to flow freely through natural materials (like tea) and has strong solvent capabilities. This is called its “supercritical” state (which is why CO2 decaffeination is also referred to as “supercritial CO2 decaffeination” or “supercritical fluid extraction,” but this is a blog for tea drinkers, not chemists…). continue reading »
November 30 2008 | Products and Tea Facts | 1 Comment »
One of the many new and exciting products added to our catalog this fall is our organic Matcha Green Tea. Matcha is a variety of Japanese green tea that is stone ground at the end of the manufacturing process, resulting an ultra-fine tea powder that is typically whisked in hot water until a frothy consistency is reached, as in the traditional Japanese Tea Ceremony. The resulting brew has much more body and flavor than tea brewed in a conventional fashion, with a thick, rich green taste and slight bitterness. Drinking matcha has been found to be even healthier than normal green tea, because the entire tea leaf is consumed when matcha is drunk - not just the infusion as with normal teas.
To brew, measure approximately one teaspoon of matcha and place it in a pre-warmed bowl with approximately 1.5 oz. of water at 175°. This is roughly two almond-sized portions when using a traditional bamboo matcha scoop (or “chashaku”). Whisk vigorously in a back-and-forth motion using a traditional bamboo matcha whisk (or “chasen”) until frothy, making sure not to press the whisk down against the bottom of the bowl. After whisking, the matcha is ready to drunk directly from the bowl.
In addition to this traditional method of preparation, matcha is more and more frequently used as a cooking ingredient. It’s often added to shakes, smoothies, and ice creams, lending a flavor that is at once sweet, bitter and savory. But whether you’re brewing it or cooking with it, you should definitely try some today!
November 30 2008 | Products and Tea Preparation | 1 Comment »
Yixing clay teapots (also called “purple sand teapots”) have been made and used in China for tea brewing for roughly 600 years, and with their recent addition to our catalog, the time-honored tradition of using them to brew cherished varieties of tea can be yours! These very special teapots are produced in the region of the town of Yixing (in China’s eastern Jiangsu province), made of a special “purple sand clay” found in that region.
One of the key elements that make yixing teaware special is the slightly porous finish caused by the purple sand clay they’re made from. With repeated use, this slightly porous finish allows a tiny amount of tea to be absorbed into the pot. Over time, the pot will develop a coating that retains the flavor, aroma and often the color of the tea it has been used to brew. For this reason, many tea lovers prefer to dedicate their yixing teapots to a single type of tea - often oolongs. And here’s an important tip: because of yixing teaware’s porous finish, soap should not be used for cleaning. I nstead, yixing teaware should be rinsed with fresh water and allowed to air-dry.
November 30 2008 | Products and Tea Fun | No Comments »
Arbor Teas fans have waited very patiently while we made major additions to our catalog of organic teas and top-quality teaware, and now the time has come to show them off! Based on the input we received from our recent customer survey, as well as many, MANY requests made by customers, we’ve added over 40 new teas, tea samplers, pieces of teaware and gift sets to our selection. In addition, we’ve re-vamped many of our custom blends, including CO2 decaffeination of our entire line of decaffeinated teas. We think you’ll be happy with the greater selection, better flavor and higher quality of our new catalog - but don’t take our word for it, see for yourself!
November 30 2008 | Products | No Comments »
Summertime is the time of year where those of us in the tea industry can sit back, take a breath, and take a fresh look at how we’re doing business. Although our beloved customers haven’t been giving us too much time to take a breather (which is just fine with us!), we have been able to hunt down some exciting new teas, and reformulate some of our blends. Perhaps most notably, all of our decaffeinated teas and blends will use teas decaffeinated using a CO2 process instead of a water process (as is currently the case). CO2 decaffeination results in a cup with better flavor and body than water process decaffeinated teas. And as always, our decaffeinated teas will remain organic and Fair Trade Certified!
August 25 2008 | Products | No Comments »
The term “First Flush” is a reference to teas made from the first plucking of the newest, youngest growth on the tea bushes at the start of each year’s harvesting season. While this term can be (and periodically is) applied to the first plucking of any tea, the first flush distinction is most often made in the case of teas hailing from the famed Darjeeling district of northeastern India. This is largely done because the flavor and character of early-season teas from Darjeeling differs rather dramatically from those made later.
Tea harvesting in Darjeeling begins in mid- to late-March. But by the time those young little tea leaves are plucked, processed, packed and shipped (typically via boat) it can take a little while before they see their way to the United States. Well, we are happy to say that our first flush Darjeeling from the Makaibari Estate is finally here! This classic afternoon tea (often referred to as the ‘champagne of afternoon teas’) is typically characterized by a light, floral cup with a bright, lemony infusion and punchy astringency. This holds true for the 2008 vintage, however this year’s harvest is a little more mellow, with just a bit less astringency. This may be owed to the slightly larger, less broken-down leaf fragments, but may also be due to other variables such as the weather experienced in Darjeeling this season. Regardless, this very distinctive tea is sure to satisfy longtime first flush Darjeeling fans and newcomers alike!
June 29 2008 | Products | 1 Comment »