For many people, alcohol is the drink of choice when they get home from a long day at work, or to sip along with their evening meal. However, recent evidence points to the fact that even limited alcohol consumption increases the risk of cancer and other diseases. If you are looking for a healthier way to wind down at the end of the day, consider making a cup of tea your evening ritual.Read More›
When we drink tea, we feel good! It’s an intuitively and scientifically-proven healthful beverage. Tea, which specifically refers to the drink made from the Camellia Sinensis plant, is the most widely-consumed beverage after water. When humans first began drinking tea, it was regarded as medicinal brew, and was often boiled with other healing herbs. In our modern age, science has confirmed the health benefits of tea for the mind and body. The particular benefits of each kind of tea vary due to the differences in geographical terrain, processing methods, and seed varietals, which result in the five main categories of tea: White, Green, Oolong, Black and Pu’er.
To Arogya founder and tea master Wei Huang Bertram, creating a tea blend is a delicate, engaging, and multi-phased art. The end result of this patient process is a delicious and intricately balanced brew that’s neither too strong nor too subtle, or too bitter or too sweet.
With the desire to create a tea that captures the essence of true love, Wei formulated Love Blend. True love is weightless and pure; it’s stable and strong, while also being beautifully subtle and peaceful. Love Blend embodies these qualities, with its soothing jasmine silver needle white tea and rosebuds. This delightful blend invokes the feeling of love in our hearts, and makes a perfect Valentine’s Day tea.Read More›
When you think of the most normal and mundane teapot in America, what you probably think of is a glazed ceramic teapot. This classic style, which today can be found in countless fantastic designs, has a long and interesting history. While porcelain and ceramic teapots had been in use in China much earlier than in Europe, the particular design we are most familiar is part of our European heritage.Read More›
So far in our Teaware 101 series we’ve looked at the original style of teapots, the the Yixing teapot, which is excellent for the dedicated pu’er or oolong drinker. Today let’s take a look at another popular, and more versatile style of teapot: the cast-iron teapot.
When you love tea, your teapot becomes like a friend. Sadly, just as with friendships, teapots have their fragile qualities and at times you must part ways. However, a cast-iron teapot, with its durable material, can truly be a lifelong companion for you, and for generations to come.Read More›
There is a huge variety of teaware available, and at Arogya we get many questions about which kind of teapot is best. Glass, cast-iron, unglazed clay, or porcelain? The truth is, it depends on which kind of tea you prefer to drink. There are certain teapots that work well with all teas, while other teapots truly enhance specific kinds of tea. One of my favorite teapots, the unglazed yixing teapot, is amazing for pu’er and oolong teas. It’s also the original teapot! In this, and the next couple blog posts, we will explore the different styles of teapots, which teas, and tea drinkers they work best for, and little history behind the development of the teapot, starting with the classic yixing teapot.Read More›
My deep appreciation for tea began when I was a child growing up in China. There tea has been an integral part of everyday life for centuries. My parents would drink tea throughout the day, taking pause to savor each cup. My father’s favorite tea has always been classic dragon well green tea, while my mother prefers jasmine green. Jasmine also holds a special place in my heart. I love its aroma and the story of how the flower’s blossoms are infused with green or white tea leaves many times to receive the most potent flavor yet without any other additives. Jasmine’s aroma opens one’s sensesRead More›
I’ll never forget the first time I enjoyed a cup of classic masala chai tea. I was 20 years old and had just embarked on what would be the first of many trips to India in the decade that followed. It was about 5:00 in the morning and the overnight bus I was aboard from Delhi to the northern city of Dharamsala pulled over on the side of a road in a tiny town nestled in the foothills of the Himalayas.Read More›