In Tibet tea used in food as a standard for all the peoples of liquid or dry form. Drink tea in Tibet is called “Casuyma” and is a solid brick tea (about 75gr dry tea per l liter of water), which added butter (not melted) butter stations (100-250 gr. 1 l) and salt to taste. […]
Ceylon black tea is black tea that is grown in Sri Lanka (which was known as Ceylon before 1972). It has a citrus-like crisp aroma, and is used both unmixed and in blends. It is grown on numerous estates which vary in altitude and taste. The history of Ceylon Tea goes back to the early […]
For several centuries Europeans drank tea without ever having seen a tea plant, because their traders were not allowed to travel inside China, the unique source of imported tea at that time. The first detailed study of tea published in Europe was written by Dr. Wilhelm ten Rhyne (1649-1700), a celebrated Dutch physician and botanist […]
Legend, and most sources, credit the Chinese Emperor Shen Nung (28th century B.C.) with the discovery of tea. A fastidious man, he always had his drinking water boiled, convinced that this would protect him from the the prevalent diseases of the time.
One day, while making a tour of the provinces, […]
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