Botrista, Inc.’s Post

Is it true that the earlier the tea is harvested in spring, the better it is? Not necessarily. While early spring tea contains rich nutrients in its tender buds and leaves, tea trees develop more complexity and depth in flavor as they grow. Therefore, tea harvested in mid to late spring often exhibits more nuanced taste profiles. Ultimately, it's about personal preference and finding the tea that suits your taste. #Tea #SpringTea #ChinaTea #Chai #Teaknowledge #ORTea #Orientalteachina

Discover how amixon®'s precision mixing technology is revolutionizing the art of tea preparation. Our gentle and efficient mixers ensure optimal flavor infusion and even distribution of ingredients, preserving the delicate aromas and tastes of your tea blends. Learn more about our innovative solutions for the tea industry and elevate your tea production to new heights. https://ow.ly/ovKY50So20e #amixon #mixingtechnology #tea #foodprocessing #teaindustry #herbaltea #beverageindustry #industryinsights

Civet coffee, also called Kopi Luwak, is a unique and highly sought-after type of coffee that is produced from the beans excreted by the Asian palm civet, a small nocturnal mammal native to Southeast Asia. Civet coffee is unique because the palm civet consumes coffee cherries and digests the outer fruit while the coffee beans pass through its digestive system. During this process, enzymes in the civet's stomach ferment the beans and alter their composition. After being excreted, the beans are collected, thoroughly cleaned, and then roasted to produce civet coffee. One of the reasons civet coffee is highly regarded is its unique flavor profile. The fermentation process during digestion is believed to contribute to subtle changes in the beans, resulting in a coffee with distinct flavors. Civet coffee is often described as having a smooth, rich, and full-bodied taste with low acidity. It may exhibit hints of chocolate, caramel, and sometimes fruity or floral notes. For you enjoy civet coffee, please visit here: https://amzn.to/3SjrBxx #coffee #civetcoffee #mealzense

Oolong tea is a semi-fermented tea variety subjected to a special processing method. Derived from tea plants grown in China, Taiwan, and Southeast Asia, this tea is produced by shaping freshly harvested leaves through processes like withering, bruising, or rolling, followed by reaching a specific level of oxidation. Oolong teas typically exhibit a taste profile between the freshness of green teas and the depth of black teas. Known for their mild sweetness, floral or fruity notes, and rich aromas, these teas capture the essence of the spectrum between green and black teas. The firing or baking process stabilizes the flavor, allowing Oolong teas to offer a broad range of tastes. Oolong teas undergo a special processing method to achieve their unique flavors and characteristics. Here are the general processing steps for oolong teas: 1. Harvest and Withering 2. Bruising or Rolling 3. Fermentation or Oxidation 4. Firing or Baking Typically, a temperature range of 85-90°C is suitable for oolong teas. The brewing time depends on the type of oolong tea. Light oolongs usually require 3-5 minutes, while darker ones may need 5-7 minutes. #tea #oolongtea #healthy

Gryphon Tea Company “Pleasant intense Mogambo’s aroma of the passion fruit and delicious sweetness of the apple.” - Godfrey Ong, MBA. Artisan selection: MOGAMBO organic South African bush tea with passion fruit and apple Blend no: 265 Naturally caffeine free With its unique intense and aromatic flavour characteristics. Mogambo, which translates to passion in Swahili, certainly lives up to its name. Live passionately, have a fling with Mogambo. Tasting notes: Tangy juicy aroma with moderate acidity, finished with a delightfully fruity sensation. Brewing temperature: Less than boiling water. Brewing time: 5 minutes. Our favourite pairing: Apple crumble, passion fruit soufflé and vanilla panna cotta. 3.5 grams per sachet. Source: Bernard https://lnkd.in/g5rQJPu3

Yesterday, I tried a fresh cup of tea from a BOP (Broken Orange Pekoe) grade of tata tea sample Tata Group. Pros: Faster Infusion: Smaller leaf size means the tea releases its flavors and compounds more quickly during brewing, making it ideal for those seeking a strong cup of tea in a shorter time. Strong Flavor: BOP typically produces a robust and full-bodied flavor compared to whole leaf teas, making it popular for milk-based teas, such as chai. Consistent Flavor: The broken leaves provide uniformity in blends, which means the taste remains consistent across batches, a key feature for tea brands seeking reliable flavor profiles. Cons: Less Complexity: The tea may lack the nuanced flavors and aroma complexity that whole leaf teas offer. The smaller pieces can lead to a more one-dimensional flavor profile. Prone to Bitterness: Since BOP infuses quickly, oversteeping can result in a bitter or astringent taste. It requires more careful brewing to avoid this. Less Aroma: Whole leaves tend to release a richer aroma compared to BOP, which may have weaker fragrance due to its broken form. Ever tried BOP-grade tea? Let me know your thoughts! #ChaiKaapi #TeaLovers #InnovationInACup #BOPTea #QualityMatters

Kaysalt Premium Pairings: Pair bitter notes of fruits with Kaysalt Premium since it brings forward the other flavor notes that the bitter notes are masking. #KaysaltPremiumChumviYetu #TistheSeasonwithKaysaltPremium   #kaysaltpremium

Creation What is created in roasting? If we allow ourselves a little bit of scientific leeway and speak mostly about flavors, some of the coffee’s primary, essential flavors are the result of specific choices the roaster makes in terms of time, temperature, and color. Namely: grainy, nutty, caramelly, and chocolatey flavors are generally roast-style driven. These flavors are layered on top of the inherent tastes driven by terroir and technique. They also account for very specific types of sweetness in the final product, driven by the Maillard Reaction and Caramelization (aka Sugar Browning). #codemood