World of Tea Archives - Page 5 of 7 - Arogya Holistic Healing

Oolong 101

For many, green tea is the gateway to cultivating a love for fine teas. Black teas remain classic and time-honored, as they are the teas most ingrained in our culture, an influence of the British. Oolong is a class of teas that finds itself in between Green and Black teas, in terms of flavor, caffeine content, color, and oxidation level. For this reason, the more accessible Greens and Blacks can sometimes obscure Oolong tea in America. However, it is well worth the effort to open our minds and taste buds to the allure of Oolong, which is an extraordinary and sophisticated category of tea that ranges in flavor from sweet and floral to dark and nutty.

Iced Berry Blend Tea

Our organic berry blend is one of our favorite teas to serve over ice for a refreshing summer brew. Made from raisins, hibiscus, cranberry, elderberry, and blackberry, it’s delicious as is or with a bit of lime juice and natural sweetener like honey or agave.

Soothing Tea Eye Compresses

Looking to get even more healing benefits from your organic Arogya tea?

Try using our green or chamomile teas to make soothing tea eye compresses. Resting with chilled tea bags over the eyes for 10 to 20 minutes can help reduce and prevent puffiness and nourish your skin. It’s also a wonderful way to unwind anytime of day.

Tea for May: Jade Oolong

Greet the spring with a cup of our organic Jade oolong tea. This highly prized tea, made of large, hand-rolled and lightly oxidized tea leaves, comes from Nantou County, Taiwan. Once infused, the leaves unfurl and release delicate and slightly sweet notes, exquisite flavor and an enchanting yet subtle fragrance. The flowery aroma is reminiscent of lilacs, which are now in bloom.

Chinese Tea Eggs

A few months ago, our shiatsu therapist Suzy made some Chinese tea eggs for us to try. We immediately fell in love with this savory dish and wanted to share the recipe with you.

Tea eggs are a traditional snack in many parts of China. The ingredients are very simple: tea leaves, soy sauce or tamari, star anise, salt, and a touch of sugar. In cities like Shanghai or Beijing, you can find delicious tea eggs being served up by street vendors. It’s also common for parents to boil some up as a nourishing after school snack. Whenever Wei makes tea eggs, the unique and wonderful aroma of the tea leaves and spices simmering on the stove top transports her back to her childhood in Shanghai.

Enjoy these eggs anytime of day! Plus, if you’re looking for a unique appetizer, this dish might be your answer.

Our Liji Red Pu’er

We recently enjoyed a tasting of one of our most unique teas – a 2012 red pu’er made by the head tea master of Liji Gu Zhuang in Yunnan Province, China. In fact, we’re the only tea specialists in America to have an artisan red pu’er.

Mindful Tea

A nourishing verse for mindfully brewing tea:

Holding the little tea pot in my hand
As if we have met in the past
You know me, and I know you
The secret language between us brings us joy.

Russian Tea Culture

Tea has been a prevalent part of Russian culture since first making its way up from China in the mid 17th century. As you can imagine, the original trade route between these two massive countries was long and treacherous.

Tibetan Tea Culture

Butter tea, also known as po cha, is a drink of the Tibetans and Chinese minorities in southwestern China. It’s also consumed in Bhutan.

Po-cha is a hearty brew of tealeaves, yak butter, and salt.

Modern Tea Customs of China

There’s a lot to write about tea customs in China as tea has been an integral part of the culture for thousands of years. Here are some modern tea customs of China in a nutshell: