Recent studies in the last 10 years undertaken at major medical universities in the United States have found that black and green tea are rich in polyphenols which are antioxidants. Antioxidants are known cancer inhibitors and studies have shown that people who consume 4 or 5 cups of tea per day have exhibited up to a 50% lower probability of contracting specific types of cancer such as breast and colon cancer. Also in the last 2 or 3 years initial study results are showing that there is a lower incidence of heart disease amongst those who consume 3 or more cups of tea per day.

Green tea and black tea come from the same plant (Camellia Sinensis) and as such contain more or less the same amount of caffeine. The difference is in the method of preparation. Caffeine is highly water-soluble at high temperatures and goes into solution very quickly. Generally green tea is prepared with water that is between 170°F to 180°F whereas black tea is prepared with water that is between 200°F and 212°F. Since black tea is generally prepared with water that is a higher temperature, more of the caffeine leaches into the tea resulting in higher caffeine readings. If green tea is prepared at the same temperature as black tea the caffeine levels are virtually the same.

Milk alters the pH balance of tea and tends to make the tea smoother by reducing the acidic nature of tea.

The consumption of tea with or without milk is a personal preference and it is for the tea drinker to make their choice and consume the tea in the manner they enjoy best.

Green tea is not fermented whereas black tea is fermented. Green tea is dried immediately after processing and very often the level of processing is less than black tea. Fermentation gives a tea strength and body resulting in a stronger brew. Green tea tends to be somewhat weaker and has a vegetative character on account of the fact that it does not go through the fermentation process.

Tea contains tannins and if a tea is allowed to steep too long, more of the tannins are released causing what some people say is a bitter taste. A dash of sugar can reduce this bitterness or alternatively add some milk, as this will reduce the pH level of the tea.

1. Preheat your teapot, to keep the boiled water hot.
2. Use filtered water in your kettle, and pour it over the leaves at a full rolling boil.
3. Time your tea carefully. Steep it for 3 to 5 minutes, depending on the tea and on your personal taste.

In a teapot, loose leaves have room to fully circulate and expand in the water while they steep, giving you a fuller flavor. Tea bags and tea balls tend to restrict extraction and flavor.

An air-tight tin is ideal. Tea must be kept away from light, heat, air, and especially moisture. It should never be frozen. Most teas will keep for up to six months. Green teas should be enjoyed within three months.

We carry some a large variety of traditional flavoured and herbal teas, such as Jasmine Green tea and Earl Grey

Yes, we do.

No. Black, Green, or Oolong teas come from the camelia sinensis shrub, also known as the tea bush. Colloquially, any other hot beverage that is made of herbs or flowers may be called a “tea,” “herbal infusion,” or “tisane.”

Orange Pekoe is a term that describes the “grade” of a tea leaf. This grade refers to size, not quality. This term’s origin is now lost, but we know that it does not denote an orange flavoring. Caffe Bianchi has multiple Orange Pekoe (Darjeeling Fancy, Assam Extra Fancy, Yunnan Fancy) and Broken Orange Pekoe (Irish and English Breakfast, Assam Golden Tip, Darjeeling Choice) grade teas.

A “flush” of tea leaves is the new growth of leaves on a tea bush during the spring harvest. The leaves are plucked by hand.