A cup of black tea for morning kick start

Coffee consumption has been such a phenomenonChinese black tea in the world that many are now depending on it for a morning ‘kick start’ of the day.

For health concerns, some are now trying to switch to a cup of black tea. Questions like ‘I am looking for a good strong black tea to replace my morning coffee’ have been asked repeatedly.

I was a morning coffee drinker like the rest of population until one day not long ago I discovered not only I was not getting the expected ‘kick start’ effect due to long term consumption and desensitisation, I actually acquired a secondary condition called ‘coffee headache’ when I missed a ‘dose’. (I dropped the cup and joined some friends for a bush walk one day and had a throbbing headache all day as there was not coffee available in the bush.)

I decided to give up coffee completely and started drinking black tea in the morning. The black I have enjoyed most for the purpose is the Organic Souchong. It has a full body flavour, fragrant and yet gentle on stomach.

Many of our customers have tried out other black teas. In summary, it is quite possible to replace your morning coffee with a strong cup of black tea. 


More than a cup of tea

I have recently read an article about a tea house, a quiet and unique tea house that does not even have a signage, neatly tucked away in a leafy street somewhere among the thousands of Starbucks cafes sprouting up around it. The small tea house under the three aged purple vines is however where the local artists, writers and philosophers gather - their spiritual oasis.

Chinese tea houseHere is what is says:

With a sip of GOOD tea, eyes shut and soul cleaned;
Have a dialogue with the forest where the tea grew, and the workers who harvested the tea;
Time seems to be remote, same as the buzzy world around;
Leave the ups and downs of life aside and simply enjoy the world of a pot of tea.


Chinese Pu-erh tea

Chinese Pu-erh teaI have ordered some premium loose pu-erh tea for the family recently. My young child has got right into an aged raw pu-erh, describing it as ‘not green, not black, but the perfect balance of the refreshness of the un-fermented tea and smooth texture of fermented tea’. Three kilogram of the loose teas is taking up a box of the storage space, which fortunately is available at our residence. 

A flash of thought came into my mind: it would be only seven cakes if this was cakes. A further reflection of the advantages and disadvantages of pu-erh teas being in their traditional ‘cake’ form came up with following summary. 

Advantages of the cakes: 

  1. Less storage space
  2. easier to transport
  3. less likely to be damage (crushed as loose leaves) 
  4. facilitating the post-fermentation

Disadvantage of the cakes:

  1. needs to be breakup

Four to one, the Chinese have got it again. 

From many years of tea drinking and trading, I have noticed over and over again that there are little but practically meaningful aspects like these that the Chinese have fine-tuned over their long history of tea consumption, from planting the tea bushes/trees right to the end of making a perfect cup of tea. Call it perfection or obsession, this is how the tea masters were born, a nation full of them.  



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