Moving Tips for Tea Drinkers


Article by Paula Geerligs

Moving is tough, especially if you’re a tea drinker.

Tea drinkers are likely to have a wide assortment of teas at home and a collection of delicate teaware.

But if you keep your tea spaces at least somewhat organized, moving can be easier.

I’ve moved three times within the past 4 years, and each time my tea haul has been lighter and easier to pack.

How do I move my tea so easily, now?

First, downsize! I had to say goodbye to some teaware and reduce how much tea I was carrying on the journey. It might take some courage to admit that tea has the potential to lose flavor and aroma over time, so hoarding is not an ideal situation. Drink your tea! Share it with friends! And say goodbye to any teaware pieces that you don’t exactly love.

Stop buying things you don’t need… unless it’s something you really, really, really want. I’m not joking when I say that in the second move, I had so much tea that I had to practice cutting myself off from tea shopping. It was for my own good. I want my cup, not my cupboards, to overflow. But my rule is: If it’s something I absolutely can’t let get away, like a doll head mug, or an unusual tea that I must try, then go for it!

Stay organized. I like a balance of stylish yet practical* when it comes to organizing my tea haven. *”Practical” with consideration that I’m a crazy tea person, not a regular tea person.

I keep a small assortment of every loose tea that I have on one shelf inside a cupboard. That way, my teas are visible and easily accessible, but still safe from light exposure. I store this assortment in small jars and food-grade bags, labeled with both name and date. And, I have a tea menu attached to the inner door of the cupboard!

My tea “backstock” is kept in decorative boxes, in a separate storage cupboard, organized by tea style. I’m also an herbalism student, so my herbs are organized in a similar fashion, but loosely alphabetically (A-L, and M-Z) and with a record of what’s “in stock”.

Above my tea shelf, I keep my most-likely-to-be-used mugs and teaware. The rest are safely stored in wooden cheese crates.

Since mostly everything is organized inside some type of box, moving is just a matter of stacking and transporting.

The key with moving your teaware is to consider the total weight of what’s packed together (cast-iron can get heavy), and the size of the container. I find that smaller boxes are best, and even better with built-in hand holes! Teaware is also easily transported cushioned inside of wooden wine boxes.

Now, if only moving my hoard of houseplants were as easy!

All images provided by author.



An Assam Tea Grower On Orthodox Processing and Sustainability


At my favorite tea shop, Jip Eu, with Maddhurjya second from right

I recently met an Assam tea grower who was visiting Bangkok, and we talked a bit about his personal history with tea, about sustainability, organic production, and development of orthodox tea processing in Assam.  His name is Maddhurjya Gogoi. 

I mentioned more about that meeting in this post about sharing tea with a Thai princess, and covered a lot of his personal and tea-oriented biography in this post.  As for contacts he’s on Facebook, with another business page there, and a website contact here.

Sharing the ideas will require some summary on my part, and it introduces error for one person to re-summarize what another has already condensed, especially based on communication from a perspective of personal business interest.  Take it all for what it’s worth.  Passing on a little topic by topic will help with covering ground faster.

Small growers and co-ops in Assam are developing orthodox tea production

This isn’t really news, or controversial.  The extent to which individuals are successful and the overall volume of tea being produced seem to require more development to fill in this story.  Other parts relate to how demand changes relate to supply changes, to the end-effect difference it makes for tea growers and very small producers, and how this all fits in with what major producers are doing.  

I’ve reviewed a number of teas from Halmari, a large plantation producer, and those were fantastic (with more description on their site).  According to Maddhurjya that sort of an organization represents a different kind of success story, and progress on a related but different front.

His family farm

Organic farming related

Maddhurjya told a funny story about how they started producing tea organically because they couldn’t afford fertilizer.  That surely is one part of that broad theme.  He is more concerned about how chemical fertilizer really does increase plant productivity, weighed against there being other approaches that are more sustainable, and perhaps healthier for consumers.  

It doesn’t summarize well but he sees the whole range of issues as connected.  If growers are barely able to survive on what they produce their choices about growing methods, or any other aspects, have to reflect their best interest commercially.  Such conditions make it harder to consider the long term.  If demand is higher for organic products that can even out the plant material production issue, related to use of chemicals being more cost-effective.  In short, it’s complicated.

Maddhurjya’s tea; pretty good, but he said the spring production is much better

Higher quality tea orthodox production method related

Growers and small producers want to produce better tea, in order to make more from their final products.  Per my own understanding (which is limited; I’m not following the Assam tea industry) tea production has only relatively recently been de-regulated, with limitations on processing cooperative development still in effect in the recent past now being lifted.  

According to Maddhurjya the knowledge of methods and access to the machinery just weren’t there in the past.  I wouldn’t expect him to personally represent a lot of the range of paths to change and modernization for all of Assam, but he has played a personal role in importing equipment from Taiwan used in newer forms of orthodox tea production (with more about that in his life story).

The future

It’s not written yet, but people are working on that.  He’s trying to help with making changes himself, related to a limited scope business interest.  I reviewed a number of teas by Assamica Agro, which is based on more of a small cooperative model than a small producer model, what Maddhurjya and related small farmers are pursuing.  

To a tea consumer and enthusiast it all might boil down to one main concern:  how good is the tea?  The answer to that will change year to year, and company to company, as better production and processing methods are developed.  Even amounts of rain falling will change that, with changes to climate on major input and concern.  Right now the teas are pretty good, but plantations like Halmari are setting the bar pretty high, and Darjeeling is much better known for orthodox tea.  As for what I tried I’d give the edge to the teas from Maddhurjya over Assamica Agro’s teas (which were still pretty good), with Halmari’s slightly better, but as much just different in style.

Halmari oolong; it’s not TKY or DHP but it’s really good

“How good is the tea” misses a lot of scope of concern, doesn’t it?  If you could drink tea that’s really good, but not the absolute best you could find, at a great value for that quality level, and it helped a small production farmer raise the quality of life for his children and community, then those would make for other valid factors, wouldn’t they?  All of that is the case right now.  These limited scale producers selling more tea helps them take the next steps.  

Of course as with tea production and sourcing anywhere believing stories is a concern, about who benefits most, an original producer or reseller, and organic claims, and so on.  Not all the stories everyone is telling are true.  But I believe there are common threads and general truths emerging from people like Maddhurjya, along with other exaggeration and marketing spin, and as a groundwork for all of it some real progress is being made.  

Wholesale vendors and supply chains aren’t necessarily the “bad guys” in the story but new options can and will help local producers.  These are people whose standard of living really could stand to improve.  Of course, Assam isn’t the only tea producing region facing such issues, or even the one that tends to get talked about most.  But it is interesting hearing more direct versions of such accounts from different places and different types of sources.

Image 1 source
Image 2 source
Image 3 provided by author
Image 4 source



You Must Believe In Spring


Spring conjures images of idyllic deep green expanses, perhaps even the finely
manicured terraced tea gardens in Japan. Closer to home, the hills that were once
brown or even blackened by devastating fires that perennially beset our region
show hopeful signs of regenerating and green appears once more. On the food
front, spring connotes a few special ingredients that make this time of year a chef’s
paradise. Rhubarb, morel mushrooms, fresh green peas and tender pea shoots all
vie for my attention on local farmers’ market tables but it is those pinkish green
stalks that I reach for first. Their bracing grassy and earthy flavor, when cooked
with only the smallest amount of sugar, are mellowed even further by a creamy
mousse made from the greenest matcha tea I can find. Here’s my vernal
celebration in a glass. Use clear undecorated glasses for the nicest presentation,
allowing the colors of the ingredients to shine through.

Matcha Mousse with Fresh Rhubarb
4 servings

For the Mousse:

  • .15 oz or 4.5 grams (1 1/2 teaspoons) unsweetened gelatin powder
  • 7 t. cold water, used to soften the gelatin powder
  • 1 teaspoon matcha powder
  • 1-3/4 ounces ( approximately 1/4 cup) granulated sugar
  • 5.3 ozs (2/3 cup) milk
  • 1/2 cup heavy cream

For the rhubarb:

  • 1 medium-sized stalk of fresh rhubarb, cut into ½ inch cubes
  • Granulated sugar to taste

Over low heat, cook the rhubarb with the sugar until it is just beginning to soften.
(Watch carefully as it will disintegrate into mush in the blink of an eye). Cool.

Sprinkle gelatin powder over the 7 teaspoons of cold water, stir and let soften.
Combine matcha powder and sugar in a bowl. Now heat milk to boiling. Whisk
boiled milk slowly into the matcha and sugar mixture.
Heat softened gelatin in a microwave proof glass or other vessel for 5 seconds
(and again for 5 seconds more, if necessary, stirring to check that it is fully
melted), then stir into matcha, sugar, and milk mixture. Strain and let cool.
Using a whisk, beat heavy cream to soft peaks, then fold into matcha mixture.
Place some of the rhubarb in the bottom of each glass. Spoon mousse over this
layer and top with the remaining rhubarb. Serve immediately, perhaps with a
ginger cookie.



Blast From the Past: Yerba mate – the gaúcho way


Written by Laura Logsdon.

While having dinner with some friends from Brazil, our conversation turned to traditional Brazilian cuisine – the seafood in aromatic sauces, the barbecued meats seasoned with garlicky marinades, the cheese rolls that melt in your mouth, and the tea culture of Southern Brazil.  It turns out the South American cowboys, or gaúchos, have a long and unique tradition of drinking chimarrão.

cuiaChimarrão is a tea made from yerba mate (erva-mate in Portuguese), a plant indigenous to South America.  Dried leaves and stems from the plant are placed in a container made from a gourd that has been hollowed out and dried, called a cuia.  The cuia is often decorated with gold or silver.  Hot water – never boiling water because it makes the tea bitter – is then poured into the cuia.  After a few minutes of steeping, a bomba, which is a metal straw with a filter on one end, is placed in the gourd and the light, earthy, highly caffeinated tea is ready to be consumed.

bombaChimarrão can be sipped alone, but it is often consumed in a group as part of a ritual to foster social bonds.  There is an etiquette when drinking chimarrão with others that must be obeyed.  The host is the first person to pour water on the tea and then drink it.  This is thought to be polite because the first infusion tends to more bitter than the subsequent ones.  Once all the tea is consumed, the host fills the cuia with water and passes it to the next person.  Usually, the cuia is passed from person to person based on economic or social status, but it can also be simply passed to the next person on the right.  Each time it is passed, the cuia is refilled with water.  It is considered bad manners not to drink all the chimarrão in the cuia.  So, making a gurgling noise with the bomba, which indicates to the group that all the liquid has been consumed, is considered a polite gesture.  This ritual is done with family, friends, and colleagues to create unity and show allegiance to the gaúcho way of life.

Tea continues to amaze me.  Not only does tea stimulate the palate with its never-ending flavor varieties, but it has historical, social, and medicinal significance on every continent and across every culture.  When man evolved from the apes to become a distinct species, he discovered fire, invented hunting and farming, created language, and made a nice pot of tea.

This article was originally posted in April 2010.



What You Should Know About Using Matcha and Green Tea For Bread: Baking with a recipe for Matcha Green Tea Milk Buread


The best part about baking is the creative freedom of making something one of a kind with your own hands. Choosing your favorite fresh ingredients and trying new things leads to delicious discoveries about taste and health. Adding green tea or matcha to baked bread is a great way to incorporate a tasty superfood that you already know and love to your diet. Fresh tea leaves are not usually what comes to mind when choosing ingredients to bake bread, but many bakers across the world have already found the pleasure of baking with tea. Although an uncommon bread ingredient for most, green tea can lend not only benefits of a unique earthy flavor, but also incredible health benefits as well. The versatility of this superfood ingredient in bread baking alone is almost as impressive as the complete nutrition it provides the body and mind.

A suggestion for balancing out the earthy, sometimes bitter flavor of green tea or matcha is by adding sweetening. Raw sugar, honey, agave, and maple syrup all compliment the flavor and aroma that green tea presents and are easy to add to a bread recipe. This tip can be used in sweet or savory bread alike.

Adding a pinch of extra salt along with a sweet component to a savory bread recipe will allow the flavors to bring out the best in one another, adding complexity and depth to a fresh, homemade baked bread.

Whether you only have matcha on hand or simply prefer to use loose tea leaves, either can be incorporated into a freshly baked bread. Great matcha often comes with a large price tag, and loose tea leaves is more likely to be affordable. Be aware of the potency in both aroma and flavor of the amount of tea you choose to bake with, taking into account the matcha provides a more robust flavor in the finished bread. If you usually cook with fresh tea leaves, using the same amount when baking with matcha would not be wise! You will end up with a rich aroma but an overwhelming, unpleasant flavor! The best way to get the most delightful flavor is by using the freshest green tea or matcha available. Use according to your personal preference when baking for friends and family.

Matcha is subtle enough that it can be mixed in directly without causing issues with bread texture if done carefully and correctly. The most simplistic way to incorporate matcha into freshly baked bread is by mixing it in entirely with the dry ingredients. On the other hand, matcha can be known to slump significantly. Whisking the soft powder into a liquid is a little tip that will discourage heavy clumping that results in uneven flavor distribution throughout the bread. Whichever method you use, be sure that the matcha is wholly mixed in or dissolved. Although matcha is flavorful enough to not necessarily need to
be steeped or infused, attempting this in your baking process cannot hurt and may even yield satisfying results so feel free to give it a try.

When it comes to baking, infusing green tea or matcha does not have to compromise the soft, chewy texture of fresh bread. The following methods are helpful in achieving perfect bread baked using green tea. Loose green tea leaf can be ground but may come out too coarse and noticeable in the finished bread. It should be noted that powdered green tea is interchangeable with fresh ground green tea in a bread recipe, but the powdered tea will be much smoother and possibly more concentrated than regular green tea, affecting the overall flavor and outcome of your bread. If coarsely ground leaves are the only option, add them to the dough through brewing and straining through a cheesecloth to remove any possibility of grit. Steeping or infusing the fresh tea leaves is a better way of adding the benefits of tea into your baking.

Matcha Green Tea Milk Bread

Taking the above in thought, here is one recipe that you can try out yourself.
Yield: One standard (8½” x 4½”) loaf

Ingredients:

  • 2 ½ cups bread flour
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 1 large egg
  • ½ cup milk
  • 120g tangzhong (about 1/2 a cup)
  • 2 tablespoons matcha powder
  • 2 teaspoons instant yeast
  • 3 tablespoons butter (softened)

Directions:

  1. Combine the flour, salt, sugar, and instant yeast into the bowl of a standing mixer. Using your fist or a spoon, make a well in the center. Add in all wet ingredients (butter, tangzhong, milk, and egg), and attach the dough hook onto your standing mixer and begin mixing at medium speed. Knead until your dough comes together, then add in the butter, and continue the kneading process. Knead until the dough has reached its proper consistency.
  2. Knead the dough into a ball shape, and split in half. Put half of the dough back into the mixer. Add in the matcha powder and continue kneading for about 2 minutes at medium speed or until the matcha powder is thoroughly mixed into the dough. Take 2 large bowls and grease them with oil. Place each dough ball into a greased bowl and cover with cellophane or a dampened towel. Let it proof until it’s doubled in size, about 40 minutes.
  3. Transfer the proofed dough to a clean surface and divide each dough into four equal portions. Knead into balls, cover with cellophane, and let rest for an additional 15 minutes.
  4. Roll out each portion of the dough into an oval shape using a rolling pin. Take one piece of matcha dough, rolled out into an oval, and put it on top of the white dough also rolled out into an oval. Run the rolling pin a few times on top so that the two doughs begin to stick together and merge into one piece of dough. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold it to meet on top.
  5. Flip the dough over with folds face down, and flatten it using a rolling pin.
  6. Flip the dough over with folds facing up. Now, roll the dough up. Place each of the rolls into the bread pan and cover the rolls with cellophane. Let them rise until double the size, approximately 40 more minutes.
  7. Brush egg mixture on top to create that shiny, desirable egg wash finish.
  8. Bake at 325 degrees F for approximately 30 minutes. Take it out, and you’re ready to go!

Above is one chapter and recipe from my newly published book Cook with Green Tea. This recipe book has more visual images for baking matcha bread, cakes, smoothie, cocktail and a whole lot more. The book is an ultimate guide for cooking with matcha and green tea.

Please check out this book on Amazon.



Green Tea: Healing And Serenity In A Cup


Freelance Contribution by: Lucy Wyndham

Aaron Fisher in his book – The Way of Tea: Reflections on a Life with Tea, notes – “Tea’s ability to both stimulate our awareness and calm us down at the same time makes it the ideal center for a natural and spontaneous meeting with the Tao.” Every tea drinker knows that nice, uplifting feeling that comes after taking a sip from a cup of warm tea. It is since the ancient times that this warm infusion of herbs which today we call green tea has been traditionally used for calming the troubled mind and soothing various physical ailments, from the common cold to insomnia. Monks have often described how drinking green tea can awaken you spiritually. Some describe how a few sips of an herbal tea infusion can effortlessly make you flow into a state of serenity from where inspiration takes wings.

Spiritual messages in tea

For ages, people have been peeking into their teacups to find their soul’s messages in the brewed tea leaves. The herbs and the brew have long been known to hold spiritual energy. Tea leaf reading is in many ways similar to tarot reading for spiritual awakening and just like tarot, it is an ancient practice. The Buddhists believe that the bitter taste of tea leaves is very symbolic. It reminds us of life’s suffering which is inevitable. The clear liquid symbolizes the monastic life, which is of calmness and self-discipline. No wonder it is part of their daily ritual, which is a form of meditation in itself.

Brewing the spiritual herbs

The very concept of a tea ceremony is to immerse oneself in the process of making tea which naturally allows one to calm down and go within. The thoughts mellow down, allowing the voice of the intuition to become clearer. That moment is the very root of where spiritual awakening sprouts. The art of making spiritual green tea lies in brewing the tea in a lidded pot or cup, for around 5 minutes or so. This aids in recirculation of the aromatic qualities of the herbs.

Calendula tea is known to awaken the innate healing qualities of the spirit as it clears your aura and forms a protective energy shield around you. The pleasant Chamomile tea which is much cherished for its qualities in treating insomnia, anxiety, depression, and skin disorders, is also a prized spiritual infusion which calms you to make you more receptive to the Divine energy. Fennel tea is yet another such tea that awakens your spiritual qualities by physically inhibiting your sugar cravings while reminding you on an energetic level to take out time for yourself.

Mother Earth has blessed us with herbs which the sages view as God’s sacred medicines, to heal our scarred souls that often manifest physically in the form of pain and disease. The instant tea is just a cup of flavored warm water which is not the same as spiritual green tea. Green tea heals you from outside just as it does from within and connects you to your Source.

Image Source



In Three Cups of Tea


April is National Poetry Month – January is National Hot Tea Month – for those of us
that do not wait for these months to celebrate either of our loves; it is my pleasure to
share this poem with you. I wrote this poem several years ago after meeting the author
of Three Cups of Tea, Greg Mortenson before the “sand storm”. It was not the man, nor his book that captured my attention. It was the story behind the title that captivated me.

In Three Cups of Tea

Faraway lands.
Customs that are new.
Eyes darken with caution – faith has been lost.
Be wary of the stranger.
What is it really that he wishes to do?
Hidden in the desert hills awaits the danger.
From the storms that blow and stir up the sands,
the tea will always be murky.
Let the sleeping dogs lie.

Offer the stranger his first cup of tea.
Time waits for no one and no one rushes time.
Sip slowly to see what is truly in his heart.
Then let things settle – the sediment allows for clarity.
Not everyone is who they appear to be.
In days to come pour him another one.

Offer the stranger his second cup of tea.
Laughter and gestures indicate a change.
The visitor from another land becomes an honoured guest.
Seems he is not so strange.

Everyone sips their tea.
Hills, rock, and sand as far as the eye can see;
there are many other places he could be.

Invite him now for his third cup of tea.
A soul that has found his way back.
The long-lost stranger is now part of the family.

All of this, discovered in three cups of tea.

~ Dharlene Marie Fahl ~
A Passion for Tea

Image Source



You Must Believe In Spring


Spring conjures images of idyllic deep green expanses, perhaps even the finely
manicured terraced tea gardens in Japan. Closer to home, the hills that were once
brown or even blackened by devastating fires that perennially beset our region
show hopeful signs of regenerating and green appears once more. On the food
front, spring connotes a few special ingredients that make this time of year a chef’s
paradise. Rhubarb, morel mushrooms, fresh green peas and tender pea shoots all
vie for my attention on local farmers’ market tables but it is those pinkish green
stalks that I reach for first. Their bracing grassy and earthy flavor, when cooked
with only the smallest amount of sugar, are mellowed even further by a creamy
mousse made from the greenest matcha tea I can find. Here’s my vernal
celebration in a glass. Use clear undecorated glasses for the nicest presentation,
allowing the colors of the ingredients to shine through.

Matcha Mousse with Fresh Rhubarb
4 servings

For the Mousse:

  • .15 oz or 4.5 grams (1 1/2 teaspoons) unsweetened gelatin powder
  • 7 t. cold water, used to soften the gelatin powder
  • 1 teaspoon matcha powder
  • 1-3/4 ounces ( approximately 1/4 cup) granulated sugar
  • 5.3 ozs (2/3 cup) milk
  • 1/2 cup heavy cream

For the rhubarb:

  • 1 medium-sized stalk of fresh rhubarb, cut into ½ inch cubes
  • Granulated sugar to taste

Over low heat, cook the rhubarb with the sugar until it is just beginning to soften.
(Watch carefully as it will disintegrate into mush in the blink of an eye). Cool.

Sprinkle gelatin powder over the 7 teaspoons of cold water, stir and let soften.
Combine matcha powder and sugar in a bowl. Now heat milk to boiling. Whisk
boiled milk slowly into the matcha and sugar mixture.
Heat softened gelatin in a microwave proof glass or other vessel for 5 seconds
(and again for 5 seconds more, if necessary, stirring to check that it is fully
melted), then stir into matcha, sugar, and milk mixture. Strain and let cool.
Using a whisk, beat heavy cream to soft peaks, then fold into matcha mixture.
Place some of the rhubarb in the bottom of each glass. Spoon mousse over this
layer and top with the remaining rhubarb. Serve immediately, perhaps with a
ginger cookie.



Pesticides in my brew? Ewwwww


Most tea geeks agree that whole leaf tea is far superior to the highly processed stuff found in tea bags.  Even within the remarkable variety of whole leaf, there is wide variety of quality depending on processing, storage, and freshness.  Starting each morning with multiple pots of Doke Black Fusion, brewed from whole leaf picked and packaged just a few weeks ago, my husband and I are eternally grateful for the quality and freshness found in each aromatic cup. We enjoy the subtle nuance of each successive steep.

Nevertheless, much of the tea-drinking world relies upon the ubiquitous tea bag for their daily cuppa.  Tea bags are quick and convenient, can easily be packed in the lunch box, and give the consumer a mess-free fix in just a few minutes.   Like whole leaf, there is tremendous variety of quality and price in the offerings you will find at the local supermarket.  Before you grab a box of the most familiar brand, note that many of the popular brands contain illegal amounts of pesticides. (Source)

The worst offenders have some twenty different pesticides.  Ideally, your brew should contain NO pesticides. Do yourself a favor and pick up a box of organic tea bags.  Even Lipton has an organic offering, but you will find Numi, Newman’s Own and Stash all have organic offerings.  If you’re like me, you drink bagged brew only when you’re on the go. May I suggest buying a box of twenty bags and splitting it with a tea-drinking friend?  That way, you will have just eight or ten of the freshest bags in inventory. As always, store the bags just like you store your whole leaf – in a cool, dark, dry place in your pantry.

Image Source



Being Tea Addicted! – T Ching


How often have we heard about the people being addicted to their favourite dishes? A majority of the population in India is addicted to tea. I have seen people getting the cravings for tea every now and then. Excessive intake of tea could affect our health in one way or another.

Addiction to something is the key factor that strengthens your weakness. It is truthfully said that the mind should control our body and not vice versa. Similar is the case that while having tea, you must not get addicted to the idea of sipping tea frequently because anything consumed in excess leads to destruction. Getting addicted to sipping tea is actually getting addicted to the taste of caffeine present in the tea.

Fact: Tea leaves contain less caffeine than a perfectly brewed cup of tea.

Tea

Tea is a natural drink that helps in curing almost every health issue. My mother has always suggested that I have a cup of tea while suffering from a minor headache. The soothing action of the drink including ginger and cardamom seeds would calm the vibrating nerves and distract my mind from thinking about the pain.

Undoubtedly, tea has been a true companion for its enthusiasts, but drinking tea in excess has led to the heavy addiction among a majority of the people.

Tea made by adding milk to the concoction has resulted in the production of gastric acid in the human body, which relatively causes acidity.

There are innumerable varieties of tea that have differing caffeine content, with black tea having the highest and white tea the lowest. Apart from caffeine, it is the taste, aroma, appearance, and the way of preparing the tea that differentiates the type of teas. The characteristics of the teas also influence the taste buds of the tea-enthusiasts which make them addicted to a certain taste of tea.

You can also read this article regarding the caffeine addiction.

If you drink tea to occupy your taste buds, you won’t get to know when you started falling for the taste of tea. There are many people who drink tea to get their body in shape while some drink tea because they love the taste of caffeine. Being addicted to tea can actually involve a lot of side effects on your body.

A few of the side effects are listed here:

  • Chromosome damage
  • Increased PMS in women
  • Causing insomnia
  • Causing oesophageal cancer on drinking a very hot teacup
  • Formation of kidney stones

Taking a note of certain side effects on the human body, over-consumption of tea has proved to be harmful in various aspects of human life. If you are a tea-addict you must at once limit its consumption so as to avoid any future issues.