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"There is something in the nature of tea that leads us into a world of quiet contemplation of life." – Lin Yutang

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In the gentle swirl of tea leaves, one can find peace, reflection, and the simple joys of life.

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🍵I would like some tea...

In a relaxed company...

In a quiet, pleasant place🫖

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Tea is a journey into a world of harmony and tranquility. Each cup holds a philosophy that teaches us to appreciate the simple joys of life.

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Tea with milk is drunk all over the world, both hot and cold: who drinks it, how and why

Tea with milk is not only a drink, but also a real tradition that came to us from distant countries. Some people drink it to quench their thirst, some to wake up in the morning, and others simply enjoy its delicate taste. Do you know which tea is best for mixing with milk? Or how to brew this drink correctly so that it comes out perfect? If not, then we are ready to share with you the secrets of making the most delicious milk tea

Adding milk softens and smoothes out the taste, especially the bitter notes of black tea. Milk can be of animal origin or plant-based – soy, almond, rice. Plant-based milk substitutes are now increasingly used.

Milk tea: a variety of flavors and brewing methods

But still, tea with milk is a very subtle story, and not just another drink. Take, for example, the well-known English tradition – first pour milk into a cup, and the temperature of the milk should be approximately 50 degrees Celsius, and only then add freshly brewed black tea. Practical British people initially cared so much about fine, expensive porcelain, but, as it turned out, and scientists confirmed this, tea with milk actually tastes better prepared in this way. And in any cup, not necessarily made of fine porcelain. It is believed that this method of preparing milk tea does not change the taste of the tea itself too much. Experiments have proven that if you do the opposite – pour cold milk on top of hot tea, a thin film-foam will form on the surface. And this sometimes makes it very difficult to enjoy your favorite drink. Fans drink this tea with sugar – preferably cane sugar. But, in my opinion, it tastes better without sugar, as a bite with good chocolate candy or cookies.

The second most popular is the Indian method of brewing tea. And this drink has a name – masala tea, which in translation means tea with spices, a mixture of spices. The traditional recipe calls for boiling black tea, milk and several spices, including cinnamon, cloves, cardamom and ginger, then straining into mugs before serving. Which spice to choose is a matter of taste; the end result will still be a spicy, thick tea. But the main, obligatory one is cardamom.

This Indian spiced tea has grown in popularity and is sometimes prepared from powders or syrups.

Mongolian tea suutei (sutei) tsai is not as popular as masala tea. 

Perhaps because of the specific taste – after all, flour, fat and salt are added to it. It’s somehow not quite usual for tea, isn’t it? However, the defining ingredient is still tea; in the traditional recipe it is green tile (brick).

The tea is ground into powder, poured with cold water, brought to a boil and milk is added. Traditionally, the ratio of water and milk is 1:1. Milk can be cow, sheep or camel. It is mandatory to add ghee – cow, camel or yak. Flour for tea is pre-fried until golden brown. The required ingredient is salt. Of course, the drink turns out to be very high in calories, and the goal is not only to quench your thirst, but also to fill you up. Served before and during lunch, it replaces soup and is drunk throughout the day.

Tea, although called Mongolian, is also used in Kalmykia. But without pain. Only tea, water, milk, fat and salt.

Hong Kong tea, as its name suggests, was invented and loved in Hong Kong.

 Under the influence of the British, black tea with milk was also loved by the local population, but changed slightly. This did not make it any worse, although it is condemned by the British. It just became a little different – more tart from the thick brew and creamy from the concentrated milk – this is what Hong Kong tea is brewed with. Yes, they brew everything together like Indian masala tea, but without spices. Drink hot or cold. For brewing, only “red” varieties of tea are preferred. Add sugar or sweetened condensed milk. Hong Kong tea is also called “stocking tea” or “milk tea in silk stockings.” The fact is that preparing Hong Kong milk tea does not end with brewing tea with milk, but a mandatory procedure is straining the finished tea through a canvas bag resembling the shape of a stocking.

Another way of consuming milk tea that has recently become popular, especially among children and youth, is Taiwanese bubble tea. 

The drink is made from black or green tea with the addition of milk powder and sweetener (or without it) and tapioca pearls – balls made from the starchy flour of a plant called cassava.

Cassava is a root crop of the tropical plant of the same name, vaguely reminiscent of potatoes. When soaked, the balls become like chewing marmalade. Taiwanese tea is a refreshing drink, served with ice and a wide straw into which chewy balls are funnily drawn.  

Even the simplest and most familiar preparation of milk tea can become unique if you follow the serving tradition. In Malaysia, iced milk tea is a mixture of powdered black tea with condensed milk and ice, poured several times from one cup to another. A thick, stretchy foam is formed, and the tea is called elongated. It really looks like it: the tea seems to stretch from one cup to another.

It is not at all necessary to leave your native kitchen and go to distant countries to prepare any of your favorite tea drinks with milk. The only condition is that the tea must be of high quality, be it tea leaves or tea bags.

The most common one in our country is tea with milk in English.

The debate about what to pour into the cup first – milk or tea leaves – is akin to the debate about the birthright of an egg and a chicken. But science still says that hot milk should be poured into the cup first, and then well-brewed tea. Let’s do so. As a sweetener you can take sugar (white or brown), honey, stevia, erythritol. If you ask me how I like it, I will answer – no sugar at all.

To prepare tea in English you need:

1 teaspoon black tea (English Breakfast or Irish Breakfast) or 1 tea bag

200 ml water

50 ml whole milk (fat content 3.2 – 3.5%)

sweetener

Rinse the teapot with hot water.

Place the tea leaves or tea bag in the teapot and fill with boiled water – 95 degrees.

Wait for the tea to brew – 4–5 minutes.

Heat the milk to 50–60 degrees (or whatever you prefer – cooler or hotter)

Pour the milk into a cup and pour the tea leaves on top through a strainer. There is no need to add more water. Calculate immediately how much water you need.

You can also add milk to taste – more or less.

Add sweetener.

Masala tea leaves many people indifferent, even after trying it once. It can be prepared from dry ingredients, or you can spend a little more time and prepare freshly grated ginger, grind cardamom, cloves, and peppercorns in a mortar. The taste will, of course, vary significantly. Masala tea is a soothing and warming drink; you can drink it both in the morning with breakfast and after dinner. Try making tea with this set of spices, and then experiment, find your own version of taste and aroma. There is no exact recipe. Try adding coriander, fennel seeds, lemongrass, star anise, allspice, tamarind, vanilla and nutmeg.

Traditionally, for masala tea you need:

500 ml whole milk or vegetable substitute

500 ml water

2 tbsp. spoons of black tea leaves

4 buds of cloves

2 boxes of green cardamom

2 black peppercorns

1 cinnamon stick

4 cm ginger

2 tbsp. spoons of sugar

Grind cloves, black pepper and cardamom in a mortar.

Peel and grate or chop the ginger.

In a small saucepan, combine milk, water and spices.

Place on the fire, bring to a boil and cook over medium heat for 10 minutes, stirring occasionally.

Add sugar and tea leaves. Stir and cook over low heat for 5 minutes.

Strain the finished tea through a strainer into glasses or cups.

Drink it hot!

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If the holiday was a success. What tea will help restore vigor and well-being?

There is a saying: As much as it is “good” in the evening, it is “bad” in the morning. It happens that, having “let yourself go” with a cheerful evening feast, the next day you can get unpleasant sensations caused by a hangover.

Let’s make a reservation right away. If the symptoms of alcohol intoxication are dangerous (heart pain, vomiting, severe weakness, shortness of breath, asthma attacks, severe pain, severe tremors, yellowing of the skin, etc.), it is better to immediately seek qualified medical help. This is a separate topic, and here we will not discuss ways to relieve a severe hangover using medications.

In this article we will talk about the “soft” return of the body to a normal state and relieving the unpleasant symptoms of a hangover (headache, mild nausea, thirst (dry), pain, weakness). And here there is just something to discuss.

First of all, it must be said that feeling unwell after drinking alcohol “in excess” is the result of poisoning. This is a natural reaction. Alcohol that has entered the body has broken down into toxic substances, metabolism and acid-base balance are disrupted, and fluid is improperly distributed (edema).

Relieving a hangover means helping to remove residual alcohol and accumulated harmful substances from the body and normalize its functions. To do this quickly and effectively, it is necessary to flush the system, so to speak. That is why, after waking up, the body gives a clear signal – you really want to drink.

Of course, with a hangover you can drink water, juice, mineral water, brine, finally… and whatever else comes to hand… But it’s worth figuring it out and knowing how useful tea can be.

How is tea good for hangovers? Tea is an excellent remedy that can restore the body after the last feast. Fresh, properly brewed tea can:

replenish water balance to remove toxins from the body and relieve headaches;

relieve nausea and stomach cramps (warm tea has a calming effect);

stimulate sweating, which also helps eliminate toxins;

have a tonic effect, i.e. invigorate, raise vitality;

improve blood circulation, normalize blood pressure;

stimulate the heart and nervous system;

replenish the lack of vitamins and microelements;

boost energy by adding honey or sugar.

What tea is best to drink for a hangover?

I will list the types of tea that I had to use to recover from “yesterday”, in descending order of their effectiveness. This is my personal experience and I do not claim anything…

1st place: Green tea Filled with a huge amount of useful substances (about 500 useful components). It has a good restorative effect, increases performance, and “clears the head.” Replenishes potassium reserves in the body, helping to improve heart function. Reduces swelling due to its diuretic effect.

2nd place: Hibiscus Not a bad option for a hangover. Contains many antioxidants and substances that have a beneficial effect on the heart and blood vessels, relieves spasms, speeds up metabolism and removes harmful substances from the body well.

I would like to add that hibiscus tea has an excellent refreshing taste.

3rd place: Black tea Useful, invigorating due to the caffeine content, but not effective in comparison with other options for treating a hangover. It’s better to drink it later, when it becomes easier.

4th place: Herbal tea You can brew both individual herbs and mixtures. You can choose your own herbal tea. Common herbs that have a calming, slightly analgesic and relaxing effect include mint (relieves nausea), linden, chamomile, and thyme.

In conclusion, let me remind you that any of the teas listed should be drunk not strong, freshly brewed, warm and in reasonable quantities. What tea do you prefer to drink when you have a hangover?

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Tea is a conversation without words, a moment of tranquility in a cup, and warmth to share.

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Happy Victoria Day to everyone in Canada! Celebrate this special day with a warm cup of tea. Visit us at Timetea.ca for a delightful selection of loose-leaf teas. Enjoy the holiday!

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There is something in the nature of tea that leads us into a world of quiet contemplation of life.

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African Treasure: The Story of Rooibos Tea

What do you prefer: tea, coffee? Maybe chicory? Wait, we know – rooibos! Did you guess it? Oh, even if not, TimeTea is sure that you will be interested in reading about where and how this amber-red drink comes from.

So, rooibos (or rooibos) is a herbal tea made from the shoots and leaves of a plant called aspalathus linearis. This specimen belongs to the Legume family and is a shrub up to 1.5 meters in height with small, needle-like leaves.

Aspalathus lineara in its natural form grows exclusively in South Africa – 200 km from Cape Town within the boundaries of the Cederberg mountain range. Today, of course, the plant is cultivated on an industrial scale, but still the plantations do not go beyond the Cederberg Valley. And all for the sake of a pleasant-tasting and energizing drink, which at one time replaced tea for local residents, and then for settlers from Europe.

The first to collect leaves and branches of Aspalatus lineara were the indigenous people – the Hottentot people. Only in the 18th century did the Dutch learn about the plant, and then – closer to the 19th century – the British also caught up. The fact of the “discovery” of rooibos for Europeans is attributed to Carl Peter Thunberg, a Swedish naturalist who was in South Africa on behalf of a Dutch company back in the 1700s. The drink was liked by sophisticated society, and at the beginning of the 20th century they began to export it with might and main. Today, the annual production of rooibos is about 12,000 tons, and half of this is exported.

If you are already tired of coffee and tea or need/want to give up caffeine, rooibos is a great option. It quenches thirst well, tones up, is useful for both adults and children, and can also be drunk without sugar. This herbal tea itself contains a sufficient amount of glucose.

Ready! We’ll dry it and sell it. In addition, rooibos contains enough vitamin C, flavonoids, and a number of minerals. In particular, the flavonoid quercetin has antispasmodic, anti-inflammatory, antioxidant and antitumor properties. Some studies show the effectiveness of rooibos against mutagens, CNS damage and free radicals. Although we, of course, recommend that if something happens, contact doctors, and not tea sellers.

Today you can find this herbal tea in any form: loose, in bags, in pure form and with additives. They even make so-called espresso from rooibos. In general, be sure to try it if you haven’t already!

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7 of the world's best black teas for breakfast

Black tea is the most popular tea in the world. Unlike green tea, which is light and herbaceous, black tea has a richer and sweeter taste. As with fine wines, many variables combine to give each black tea its own unique flavor profile. These factors include the climate and altitude at which the Camellia sinensis plant was grown, how it was fertilized, the degree of oxidation that may have occurred during heat treatment, and how the leaves were cut and packaged.

Black tea flavors include smoky, earthy, spicy, nutty, citrus, caramel, fruity, and honey.

1. English Breakfast Tea

Drinking a mixture of strong black teas for breakfast is a British custom. The tradition began sometime in the mid-19th century. The exact selection of black teas used in breakfast tea blends can vary greatly, but popular options include Assam, Ceylon, and Kenya black teas. More expensive varieties use Keemun black tea from China, which has a slight taste of wine, fruit and pine.

English breakfast tea requires strong brewing, as is customary in England, and goes well with milk and sweeteners.

2. Earl Gray

Another world famous tea that first became popular in England. It is said that in the 1830s, British Prime Minister Charles Gray received a gift of black tea flavored with bergamot oil from the Chinese envoy.

Orange bergamot (Citrus bergamia) is a small citrus tree with winter flowers that grows primarily in Calabria, Italy. Bergamot oil imparts a bright, delicate, citrusy flavor with floral undertones that complements the bold and assertive character of black tea. Many commercial varieties today use artificial flavors instead of real bergamot. If you want to taste real Earl Grey, stick to high-quality organic blends that use only natural flavors.

Another good reason to drink Earl Gray tea is that, unlike most black teas, it contains antioxidants thanks to the addition of bergamot oil. The antioxidant (catechin) content is the main reason why green teas have received much more positive press than black teas over the years.

Antioxidants help get rid of free radicals in the body, which also helps support your immune system. With this tea, you may get the best of both the antioxidant properties of bergamot and the prebiotic properties of black tea. It’s a win-win combination!

Flavored with delicate notes of bergamot oil, Earl Gray is also the ideal base for delicious iced teas and lattes.

3. Assam Black Tea

Assam black tea is named after the Indian region. This tea is relatively new. Tea production in India began only about 200 years ago. In the 1830s, British business interests saw an opportunity to compete with Chinese tea producers, so they moved British tea production to India. Since then, Assam has become the world’s largest tea producing region.

Assam black tea grows primarily at or near sea level. The tropical climate and high rainfall, unique terroir, and processing methods give this variety of black tea a unique chocolate aftertaste. The taste can range from fresh, smoky, earthy, musky and strong to lighter with chocolate, cocoa or even sweet and spicy notes.

Assam tea is a common ingredient in tea blends, used to provide a stronger base and depth.

A cup of Assam tea can help strengthen the immune system. Black tea contains antioxidants that are beneficial for overall health. It also contains the highest levels of calcium, iron, magnesium and copper.

You can simply drink Assamese black tea or add honey and some nut milk.

4. Darjeeling Black Tea

Darjeeling tea can only be found in the highland town of Darjeeling in India, West Bengal. Some call Darjeeling black tea the “champagne of tea” for its delicate, fruity and floral notes.

Tea is unique in that the leaves can be processed in different ways, resulting in black, green, white or oolong tea.

However, the character of this black tea can vary depending on when it was picked.

Teas are sorted according to the size and quality of the tea leaves. Four categories of tea leaves are sorted: whole tea leaves, broken leaves, fan leaves and dust. Whole leaves are the highest grade, and dust is the lowest. Fannings are small particles of leaves that are used in tea bags, and tea dust is essentially the waste left behind by tea leaves. Tea Darjeeling first harvest: Harvested in the spring after the winter break. The color of the tea is light and pure. The tea leaves have a bright and distinct floral aroma. Due to their freshness and color, first flush teas are usually more expensive than others.

Second flush Darjeeling tea: has a dark amber color and a strong aroma, unlike first flush tea. The tea leaves have a purple tinge and may have a fruity flavor. Many tea testers around the world compare the taste of the second harvest with muscat grapes. The distinct aroma is due to a combination of unique weather, topography and plant types. Some tea connoisseurs prefer the second flush because of this unique aroma.

Third Flush Darjeeling Tea: After brewing, the resulting tea is dark or copper in color. Darjeeling’s autumn leaves are larger than other seasons. This type of tea usually costs slightly less than first and second flush teas.

Intermediate tea: Typically has characteristics similar to those of the first flush, but is often slightly lower in quality.

Darjeeling black tea is best served as is, without adding milk or sugar, and drunk in the morning. If you have a sensitive stomach, do not drink Darjeeling tea on an empty stomach.

5. Keemun Black Tea

Keemun is a special variety of black tea grown in Anhui Province in eastern China. He is also known as Qi Men Hong Cha. Compared to other black teas, it dries and oxidizes over a longer period of time.

This black tea is quite new, having been produced since 1875. An unfortunate civil servant from the Qimen region named Yu Ganchen decided to travel to Fujian Province, which is one of the most famous tea growing areas in China, to learn all about black tea production.

He used this knowledge to start producing black tea in his home region, where previously only green tea was produced. His new tea was a huge success in China and soon became famous in England. Even today it is a key ingredient in many English breakfast tea blends.

This organic loose leaf tea is made from medium sized rolled leaves. When brewed, it acquires a transparent bright red color. It has a soft, slightly roasted taste and a sweet, juicy aftertaste. Because of these qualities, kimuns are often compared to Burgundy wines.

The production of this tea requires a rather complex process, which is perhaps one of the reasons why this tea is so highly prized.

The leaves are collected only in spring and summer, and only the buds with the top two or three leaves are used. Even after harvesting, the leaves are sorted by hand and only the best are selected for further processing.

Keemun connoisseurs love it for its soft, complex aroma and taste, which includes notes of fruit, flowers, pine, tobacco and unsweetened cocoa.

You can enjoy it plain or with limited amounts of nut milk and honey

6. Yunnan (Yunnan Black Tea)

Yunnan black tea comes from the Yunnan province of China. Also known as “Dian Hong” (Dian is the short name for Yunnan province, “hong” means red, and when brewed it produces a coppery orange drink instead of the brown or black you might be used to). Fully oxidized tea grown high in the mountainous region of Linkang at an altitude of 1680-1900 m above sea level. Due to the highlands and mild climate, the growing season in the province is long, with harvesting occurring from March to November.

The Yunnan has a light smoky aroma and has layers of caramel and cocoa with a hint of pepper on the finish.

One thing that sets it apart from most other black teas is the high concentration of tender leaf buds known as “golden tips.”

It is recommended to use 3.5 g of tea per 200 ml of water and leave to infuse for 3 minutes. At this point, the drink will turn a deep dark red color and the room will be filled with a sweet, smoky aroma. It can also be drunk with milk.

7. Nilgiri

Nilgiri tea is grown in the southern Western Ghats, in the hills of the Indian state of Tamil Nadu. The word “Nilgiri” comes from Sanskrit, which means “blue hill”. Here, once every 7-12 years, the unique purple-blue flowers of Kurinji bloom and cover the landscape with bright colors.

Tea is grown at an altitude of 1000 to 2500 meters above sea level. Altitude, combined with cool air and moderate sun, slows the growth of tea plants, allowing the aromas in the leaves to intensify. This is why Nilgiri tea is known throughout the world as one of the most aromatic teas, slightly sweet, medium in body and containing hints of fruit.

These teas have a golden yellow color and a well-balanced taste. You may find them slightly spicy with a nutty aftertaste. This makes them ideal for making tea blends, so they can be drunk with sugar and cream.

There is Nilgiri frost tea, the leaves of which are collected in winter. This special tea has a pink and sweet taste, and many compare it to ice wine.

How to store tea

Tea is a food product and is subject to spoilage, like other products. The main enemies of tea are sunlight, oxygen, moisture and foreign odors. You won’t be poisoned by old tea, it will just be tasteless. During long-term storage, tea loses primarily its aroma. To preserve tea longer, it is stored in an airtight, opaque container, in a dry, dark room, away from any pungent substances.

In China, it is common to store tea packaged in sealed portion bags using a vacuum in the refrigerator at a temperature of +4°. This way you can preserve tea for up to 3 years.

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Discover the allure of Tie Guan Yin, also known as Iron Goddess of Mercy. This famous oolong tea offers a light golden-amber infusion with a smooth body and sweet, fragrant finish. Beyond its captivating taste, it provides numerous health benefits, including anti-aging, anti-cancer, and support for weight loss. Elevate your tea experience with this timeless classic.

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Did you know that tea was first discovered in China over 4,000 years ago?

According to legend, Emperor Shen Nong discovered tea when leaves from a wild tree blew into his pot of boiling water.

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From bush to mug: What do you know about tea? How the most popular drink in the world is created

Tea is drunk always and everywhere: at breakfast and before bed, in summer and winter, with sugar and lemon. But how much do we know about him? Why is black tea not black at all in a mug, but green tea has different shades from amber to gold? How is it grown and when is it harvested? And most importantly, how to drink and brew tea correctly? Together with Time Tea, we have compiled a tea guide and answered the main questions about the most popular drink in the world.

1. How tea is grown and harvested

White, green, black, oolong – despite the fact that there are many different teas in the world, they are all made from the same plant. It is called Camellia sinensis, or Chinese camellia. This is a small bush about a meter high, although closer to the south the plant becomes taller, stronger, branchier and more reminiscent of a tree. The first harvest is harvested five years after planting, but it is believed that the leaves gain maximum weight by the age of 50 (for this, the crop must be harvested regularly). Every year the bushes are pruned, and only the youngest, softest and juiciest leaves are selected for tea.

2. Where are tea leaves collected?

Tea grows in more than 30 countries. Although it was originally cultivated in China, the country still ranks first in terms of yield. It is followed by India and Sri Lanka – the British brought tea there in the 19th century, so these places are famous for their black varieties. Depending on where it is grown, the leaves differ in taste and color. Thus, African varieties have a reddish tint – all due to the fact that there is a lot of copper in the soil. Thanks to the ideal climate, the best varieties of tea grow in China, India, Sri Lanka and Kenya – they are used in TimeTea

3.What kind of tea is there?

In addition to the regions of growth, tea is divided according to the method of processing. There are six types in total – white, green, yellow, oolong, black and pu-erh. They differ mainly in the degree of fermentation. White is almost never fermented – the young buds just wither in the sun. Green is steamed, dried or fried. Black tea has the longest chain: dried leaves are rolled into plates, from which the juice is released. They are laid out on special trays, where the processes of oxidation, fermentation and fermentation take place – almost like wine production. It is at this point that the tea leaves turn dark in color.

4. How to tell if the tea is of high quality

The criteria differ depending on the variety, but there are several general principles. Examine the leaves – they should be approximately the same color and size. Make sure there are no twigs or dust in the package, and no foreign odors. When you have brewed the tea leaves, look at the water – it should be clear, even if it is strong pu-erh. The aroma of the drink should be light and the taste rich. If your green tea turns out bitter, it may be not only the poor quality of the leaves, but also the wrong water temperature or the wrong number of leaves.

5. How to brew the perfect cup of tea

The first thing you need is fresh, high-quality tea. The second is soft water. It should not contain minerals, salt or chlorine – use a filter or bottled water. For one cup you will need a teaspoon of tea. Remember that water should not boil for a long time: the taste of the drink depends on the oxygen content, which decreases with long boiling. The brewing time depends on the variety: black tea needs at least five minutes, while white tea needs less than a minute. After this, the tea leaves must be removed from the teapot or cup.

Discover the exquisite world of tea with Time Tea. Our selection of high-quality teas, including black, green, oolong, and more, is sourced from the finest regions worldwide. Whether you’re a connoisseur or just starting your tea journey, our premium teas promise an exceptional experience in every cup.

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Savor the rich flavors of our premium teas and elevate your day with every sip. Whether you prefer black, green, or oolong, there's a perfect cup waiting for you. Have a wonderful day! 🌿🍵

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Benefits of Jasmine Black Tea: A Fragrant Indulgence

Black tea with jasmine is a unique and delightful beverage known for its distinctive taste and health benefits. It offers a sweetish flavor with a hint of richness, eliminating the need for added sugar. Contrary to common belief, jasmine tea isn’t brewed solely from jasmine leaves; rather, dried jasmine petals are blended with black, green, or white tea leaves. This combination results in a tea that boasts a bright aroma, tangy taste, and numerous health advantages.

Jasmine enhances the positive attributes of black tea by infusing it with essential oils that promote brain function, support the nervous system, and aid digestion. It’s effective in relieving bronchitis and asthma symptoms, aiding detoxification, and purifying the blood. Just a cup or two of jasmine black tea daily can help shed a few pounds over a month. The caffeine and tannins in black tea, intensified by jasmine’s essential oils, boost metabolism. The tart flavor suppresses appetite, while its natural sweetness curbs sugar cravings.

Jasmine black tea has long been recognized for its mood-enhancing properties, fostering feelings of happiness and tranquility. It’s also a great warmer for chilly days.

However, avoid drinking it when you have a fever, as it may exacerbate elevated body temperatures. Historically, Chinese emperors reserved time for jasmine tea before intimate evenings with their beloveds, believing it could enhance sexual desire and endurance. Today, a cup of jasmine black tea can serve as a natural alternative to boost romance, though this remains a lesser-known benefit.

Elevate your tea experience with our premium jasmine black tea. Discover the delightful blend of floral jasmine notes and rich black tea—perfect for indulgent moments. Treat yourself today!