Learn about tea

This article introduces the basics of extracting the three essential elements of black tea: 'aroma, color, and taste,' along with the famous golden rules.

Grades such as OP and BOP are symbols that represent the 'size and condition of the tea leaves' rather than the quality of taste.

There are new teas in black tea as well. Introducing the Darjeeling flush and the quality season of Ceylon.

The most important factor for black tea is 'fresh water.' The distinction between soft and hard water expands the world of black tea.

Tea leaves, which have high moisture absorption and deodorizing properties, require careful storage. Here are three key points to maintain freshness.

Various uses beyond just drinking. The components and characteristics of black tea such as catechins, fluoride, and caffeine.

Black tea born in China and raised in Europe. We also introduce the traditional British tea time.

From the beginning of cultivation in China to the birth of tea bags and the liberalization of imports in Japan, a timeline of black tea's journey.

The phenomenon of iced tea turning cloudy, known as 'Cream Down.' Here, we introduce its nature and tips for brewing clear iced tea without cloudiness.

The caffeine content in black tea is actually lower than that in coffee. This article compares it with green tea and coffee, discusses the best times to drink, guidelines for pregnant women and children, and explains how decaffeination works.

Black tea, green tea, and oolong tea all originate from the same "tea plant." The difference lies in the degree of "fermentation (oxidation)." Let's simplify the classification of tea.

Even convenient tea bags can taste surprisingly delicious with a few simple tips. From the basics of brewing in a cup or mug to tips for not squeezing and cold brewing, we cover it all.

Milk first or last? The long-debated 'MIF controversy' in England. From selecting tea leaves that enhance richness to the differences between Royal Milk Tea and Chai, we cover it all.

The right tools are essential for delicious black tea. We introduce points to consider when selecting a round pot that encourages jumping, the shape of cups, and strainers.

Even the same black tea can have completely different aromas and liquor colors depending on its origin. Here, we summarize the unique characteristics of major tea-producing regions such as India, Sri Lanka, China, and Kenya.

"Brisk," "Malty," "Liquor Color"... These specialized terms often appear in descriptions of black tea. Understanding their meanings makes exploring tea guides and selecting tea leaves much more enjoyable.

Flush, CTC, Orthodox, Full Leaf... A mini-dictionary of terms commonly used in black tea. Knowing these will make selecting tea leaves smoother.