Tea Tastings In The Comfort Of Your Home
Tea Discovery & Tastings
Discovery Collections are selections of our favourite teas and tisanes. These collections can be an introduction for those discovering our loose leaf teas for the first time but we’re sure they would please even the tea connoisseur.
We feel these collections capture the variety of artisan teas being produced today. Our discovery collections contain three to four sachets of different teas, selected to display the range of flavours and styles available. While these discovery collections are presented as gifts, we are sure that they are a great way for seasoned tea drinkers to explore new categories as well.
OUR TEA DISCOVERY COLLECTION
Take part in the beautiful Chinese ‘gongfu cha’ tea ceremony while we shares with you our love of tea. You’ll discover how to appreciate the finer nuances of tea like a true connoisseur, yet in a light and relaxed setting.
You’ll be introduced to gorgeous teas with fascinating, evocative names like ‘snow buds’, ‘honey orchid phoenix’ and ‘dragon well’. The incredible range of flavours and aromas will amaze you.
~~ Whilst we patiently wait for the effective control of COVID-19 pandemic, our popular tea masterclasses are held online via our “Teas in the Clouds - Brew-along Masterclass”. ~~
OUR TEA MASTERCLASSES
Oxygen. Wonderful stuff.
But it also oxidises things: think iron rusting or copper coins going that weird green colour and the cut side of apple turning brown. Fresh tea leaves, like apples and other plants, have an enzyme called polyphenol oxidase. It is capable of oxidizing polyphenols which are very important molecules for protection against infections to giving them their pigments.
Polyphenol oxydase and the polyphenols themselves are stored in the plant’s cells, but when the cells are damaged, say by slicing an apple or dropping and bruising it, the cells are ruptured and the enzyme comes into contact with air. With the help of oxygen in the air, the polyphenol oxidase initiates a series of chemical reactions, transforming the polyphenols and eventually producing melanins (brown pigments).
The general name for this process is “enzymatic browning,” and the fabulous thing (for tea at least) is that it doesn’t just change the appearance of produce: it also alters flavour, scent, and nutritional value.
