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Even in ancient times, the Chinese paid great attention to the temperature of the water when preparing tea. In those days, tea was not brewed – instead, dried leaves which were ground into powder were boiled. Today, we pour boiling water over tea, and the temperature and composition of the water affect the color, aroma and taste of the drink.

Green tea of the highest grade is brewed with water of 80 degrees celsius or less. In this case, the tea will be light, yellowish-green or olive-green, and will have an excellent taste while retaining the maximum amount of vitamin C.

A variety of flower teas, black teas and bagged teas are meant to be brewed using 100-degree-celsius boiling water. After all, water that has not boiled has a negative effect on the extraction of useful substances and essential oils, and as a result – on the strength of the taste and aroma of the drink.

To brew tea correctly, you also need to know how many tea leaves are needed. Of course, it depends on the type of tea, the size of the teaware, and individual taste. Generally accepted proportions for black and green tea are 1:50 to 1:80, i.e. 2-3 g of tea per 150-250 ml of water.

For the convenience of brewing loose tea, you can use filter bags. In our fast-paced times, they bring a new modern culture of tea brewing. They are convenient to use both for brewing in a cup and in a brewing kettle.

The history of tea is hundreds of years old, but there are still many misconceptions about it. In this article, we debunk some of the most common myths about a drink with billions of fans.

MYTH 1. If the tea is brewing quickly, it means that it contains dyes.

30% of a tea consists of water-soluble substances. Their combination determines the taste and aroma characteristics of tea. It is these substances that include strong natural pigments that provide the color of the brew: thearubigins (give the tea a reddish-brown color) and theaflavins (provide a golden-yellow hue).

The smaller the fractions of tea, the faster the process of dissolving pigments will be. That is why bagged tea, which is made from crushed tea leaves, is brewing much faster than leaf varieties. Dyes are not added to tea – there is simply no need for this.

MYTH 2. A tea with flavorings must be of poor quality

Flavored teas are not a modern invention. The art of flavoring tea was known in ancient China, where it was being developed and improved over many centuries. The most famous flavored tea is jasmine tea, one of the famous Chinese teas. In addition to jasmine – orchid, rose, lotus, and other types of flavored tea have long been known, and are still widespread.

Today’s flavored teas are varieties of tea that, in addition to the original tea aroma, are additionally enriched with other pleasant smells (fruits, berries, flowers, spices). Tea can be flavored in a variety of ways: either mixed directly with flowers, fruits, berries, etc., or by adding flavorings to dry tea leaves.

Modern flavorings used in tea and coffee production are obtained from natural raw materials of plant origin. The quality and quantity of flavorings are controlled by technical regulations, and the manufacturer must indicate the presence of flavoring on the packaging. In other words, modern premium flavored teas from well-known manufacturers are teas without “chemicals”, and the quality of these drinks is not inferior to “pure” tea.

MYTH 3. Bagged teas are of the lowest quality

That’s untrue. Both loose teas and bagged teas can be of high or low quality. Expensive bagged teas, for example, use small-sized tea leaves, while more affordable tea bags consist of tea crumbs that are sifted out during the tea sorting process at the factory.

In Asia, tea is sometimes ground specifically for the preparation of medicine and drinks according to original recipes. Bagged tea is popular all over the world, including developed countries with high requirements for the quality of food products.

After all, bagged tea is created in order to save the consumer’s time in our fast-paced age. Thus, to ensure the high quality of your drink, just choose the tea from international brands whose product quality is confirmed by international certificates.

A superior quality black tea has its own unique characteristics. The primary contributors to the distinctive flavor of the black tea are the location and the growing conditions.

Sri Lanka (formerly known as Ceylon), which is situated in the Indian Ocean and positioned above the equator, is blessed with a tropical climate that ensures year-round warm weather. Since tea cultivation depends greatly on the location and growing conditions, Sri Lanka with its ideal elevations, relative humidity, plenty of sunshine and perfect rainfall patterns influenced by the monsoon winds, provides the ideal natural setting for the cultivation of tea. The Pure Ceylon black tea produced there is unique in taste, aroma and flavour, and most importantly – is rich in healthy antioxidants and bioactive components.

Pure Ceylon Black Tea outshines other teas for more reasons than this. To this day, the teas are hand-harvested in keeping with age-old traditions that ensure minimal loss of quality and minimal leaf damage. The processing of the fresh tea leaves takes place within the shortest possible timeframe to retain the best qualities of the tea, while time-tested processing methods enrich the final outcome.

The famous Lion logo, which is owned by the Sri Lanka Tea Board and is globally trademarked, is your guarantee of 100% Pure Ceylon Tea packaged in Sri Lanka.
All our teas carry the esteemed Lion logo, your guarantee of pure Ceylon tea, grown, harvested, processed and packaged in Sri Lanka.