Welcome to our blog!

Hey there, tea fan! Today we’re launching our new blog, where we’ll be discussing  all things ‘The Art of Tea” – you’ll find out some more about our signature blends, the best way to get a perfect cup every time, the best gadgets for tea brewing, as well as meeting the hard-working team behind your favourite tea company!
Salamanca BlendMount WellingtonTasmanian Green Tea

Some of your favourite blends, and ours too! L-R: Salamanca Blend, Mount Wellington Blend, Tasmanian Green Tea

But we want this to be your space as well – by simply creating yourself a log in for our website, not only can you sign up to our newsletter (where you can get all the month’s posts neatly summarised) and order online, but you can post your questions and your thoughts about our blog posts! We also want to know what you want to read about – I have lots of ideas on what to share with you all, but I’d love to hear what you’re interested in – want to know more about rooibos or oolong? Or what’s up with the Handy Brew you keep seeing at the market? Ask away, fellow discerning tea imbiber!

So keep your eyes peeled here and on our Facebook page for more posts! We’re really excited about sharing our knowledge and passion with you.

As for who is writing these posts? My name is Jenna, and I’m a fairly new addition to The Art of Tea family, starting late last year down at Salamanca Market on the weekends Tea Lady, Samantha is unavailable. I’ve recently added Social Media Officer to my role, and I’m looking forward to chatting to you online about tea, as well as at the market! I’ve been drinking tea for almost 20 years (2/3 of my life) and I love exploring new flavours, blends and gadgets. Love a good tea gadget, me! I have so many favourites from The Art of Tea, but these few are always in high rotation at home: Japanese Evening Mist, Vanilla, Mount Wellington Blend & Rooberry.

Today, aside from welcoming you all to our new blog, I’m going to introduce a little plant you might be familiar with – Camellia Sinensis.

The camellia sinensis is the botanical name for the tea plant, from which all varieties of ‘true’ tea are derived. From this one nifty plant, we get black, green, white, oolong, yellow and pu’erh teas. Even within those classifications, the tea leaf can produce many different varieties: black drinkers will appreciate the differences between a Scottish Breakfast and lighter Ceylon brew, and even just taking a look at sencha green compared to a Dragonwell will show obvious differences. There are even some sub-varieties – Assam (camellia sinensis var. assamica) from India, for example is a sub-class of the camellia sinensis, and prefers sub-tropical varieties, where as its friend the traditional tea plant in China prefers a cooler growing climate.

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So how does one little plant produce so many types of tea? Each of the different classifications, like green or black are treated differently on picking. Black tea leaves are fully oxidised, whereas green is un-oxidised and occasionally steamed or fried, and white tea comes from the freshest unopened buds of the tea plant. All the different varieties are produced, grown or picked in slightly different ways giving us the huge variety in flavours from this one plant.  We will look further into each of the ways the leaves are treated in future posts which will focus exclusively on each tea type. Much like wines, tea varieties often bare the name of the place they originate from – Assam and Darjeeling are both regions in India, and Dragonwell and Silver Needles both are regions in China.

The tea plant has branched out (excuse the pun!) from its homeland of China and is grown for our favourite drink in many places; Japan and India, but also Indonesia, Sri Lanka, Zimbabwe, Siberia, Turkey and even South America. Those of you familiar with our offerings would also be aware that tea is grown right here in Australia and even in Tasmania – our Tasmanian Green, Australian Green and Australian Daintree varieties are all home grown. So you can really find this amazing plant just about anywhere!

Camellia sinensis produces the world’s oldest beverage and second most popular drink – only after water. Fine varieties have been used for thousands of years in China as diplomatic gifts, it became an integral part of the British Empire’s hold on India (as well as giving us some of the sub-varieties of the plant I mentioned earlier) and those of you familiar with the basics of American history know British colonists there were pretty keen on it too. So this little plant does pretty well for itself!

And what about my favourite herbal, you ask? Well tisanes, or herbal teas come from other plants and won’t contain the camellia sinensis leaf. Some connoisseurs say this does not make these varieties true teas, but at The Art of Tea we don’t discriminate! Herbal varieties, such as peppermint, chamomile, as well as rooibos blends all come from different plants (which, again we will look at in future posts!).

So know that we know a little bit about the plant itself, next time we’re going to look at the most popular variety of tea (thanks to the British) – Black tea!

I’d love to know what you think about our new blog – leave your thoughts, comments and questions about this post below!

The following text was utilised in the preparation of this post: The Story of Tea: A cultural history and drinking guide, Heiss & Heiss, Ten Speed Press, 1st edition, 2007.

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  1. […] are just so much fun, and I’ve recently take on managing the Facebook page and creating a blog for the company. This is another dream job – to talk about tea all day and get paid to write […]

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