Tea Articles of Interest: August 2021

Tea, like fruit and vegetables is a natural source of polyphenols and flavonoids. With growing interest in plant based diets we consider how your cup of tea might interact with the level of iron you can absorb from food you are eating and simple changes you can make to alleviate any concerns.

When bad things happen to good teas, it’s generally the water that’s the problem. Yes – the water!

When brewing tea, many of us don’t give much thought to (1) what type of water to use, (2) how hot it should be, and (3) how long to steep tea before serving it.

Truth is, these 3 factors have a substantial impact on the taste, aroma, and flavours of tea.

Your choices here can make the difference between your brewed green tea being a smooth and fresh pleasure of flavours or not. Read more about how water impacts your tea experience in this article written by Peter Keen.

Peter writes and researches on tea: its rich history, science and medicine, cultures and technology. He has kindly given Stir Tea his permission to share an extensive library of articles with you.