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Herbal Tea Blend Featured at World Tea Expo 2010 Now Available at ESPemporium.com

Lomi-Lomi loose herbal tea blend features tropical flavor, aloe blossoms in the new product category at the World Tea Expo

Online tea shop ESP Emporium has announced the arrival of a new flavor of loose leaf tea, a recently released herbal blend that features tropical flavors including papaya, banana and pineapple.

“Our Lomi-Lomi herbal tea blend has a distinctly tropical aroma and taste, balanced with fruits that complement it perfectly” said Elena Popec, co-founder of ESP Emporium. “It’s a delicate but fragrant tea blend that makes the perfect summer drink, served hot or cold.”

“Of all of our specialty teas, the Lomi-Lomi blend is one of our more adventurous flavors” said Popec. “It combines delicious fruits with herbal ingredients that come together nicely to create a memorable and enjoyable cup of tea”.
The Lomi-Lomi (Aloe Vera) Blend is currently eligible for free shipping on orders over $25 (USD), available for purchase online in a variety of sizes:

50 Grams (1.76oz) Price: $7.50 (USD)   
100 Grams (3.53oz) Price: $13.95 (USD)
250 Grams (8.82oz) Price: $32.95 (USD)
500 Grams (17.64oz) Price: $61.95 (USD)

The Aloe Vera herbal tea blend is packaged as a loose tea that can be served hot or cold after brewing at 203° - 212° F for 5-10 minutes, and features the following ingredients:

Apple pieces, stinging nettle and strawberry leaves, pineapple cubes (pineapple, sugar), lemon grass, freeze-dried banana pieces, hibiscus blossoms, papaya cubes (papaya, sugar), rose petals, flavoring, Roman chamomile, rose and mallow blossoms. Serving Size: 1 level tsp (6oz) serving

About ESP Emporium: The ESP Tea Emporium is an American-based, online tea shop located in the Midwestern US, which specializes in premium loose teas and tea-related accessories.
 
For more information about this announcement please visit ESP Emporium online (http://www.espemporium.com), or contact Steve Popec at 1-866-810-1818.

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World Tea Expo Award-Winning Green Tea Blend Now Available at ESPemporium.com

Carol Stream, IL, USA – July 13, 2010 – Online tea shop ESP Emporium has announced the arrival of their newest flavor of loose leaf tea, an award-winning green tea blend that features goji berries, blueberries and pomegranate, as well as lemongrass and cornflower blossoms. The new tea blend is available immediately for purchase online.


“This particular green tea blend was among the winners recognized in the 2009 World Tea Expo Championship, in the blended and flavored green tea category” said Steve Popec, co-founder of ESP Emporium. “It features a uniquely appetizing taste and aroma, as well as hints of lemongrass and cornflower blossoms, which mixed with a high quality green tea makes a distinctly pleasant drink.”


“The arrival of this blend is a noteworthy addition to our selection of specialty teas” said Popec. “We are constantly sampling different tea blends and infusions, and this blend is one of the finest we sell, not only for its delicious aroma and taste, but also the health benefits offered in its individual ingredients.”


ESP Emporium’s Goji Berry, Blueberry, Pomegranate Green Tea blend is available for immediate online purchase, in a variety of sizes:


50 Grams (1.76oz) Price: $4.95 (USD)
100 Grams (3.53oz) Price: $8.95 (USD)
250 Grams (8.82oz) Price: $20.95
500 Grams (17.64oz) Price: 39.95


The green tea/goji berry/blueberry/pomegranate blend is packaged as a loose tea that can be served hot or cold after brewing at 176° - 194° F for 2-3 minutes, and features the following ingredients:
Green tea (80 %), goji berries, lemon grass, pomegranate seeds, flavoring, cornflower blossoms.


About ESP Emporium: The ESP Tea Emporium is an American-based, online tea shop located in the Midwestern US, which specializes in premium loose teas and tea-related accessories.
For more information about this announcement please visit ESP Emporium online (http://www.espemporium.com), or contact Steve Popec at 1-866-810-1818.


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Traditional Japanese Tea Pavilion

The Tea Pavilion is one of the most interesting monuments in the world of architecture. Which is unparalleled, not only in the West, but also in the Land of the Rising Sun. 
 
According to legend, a tea pavilion as a separate building, invented by Rikyu, the greatest of all Japanese tea ceremony masters, who in the XVI century determined its ritual. 
 
Formally, the tea pavilion (sukiya) is nothing more than a simple thatched hut. It consists of the tea room accommodating up to five people, ante-room (Mizuya) where all supplies for the ritual are washed and arranged before taking in the main room, awning (Matia) under which guests usually expect an invitation to enter, and a garden path (Rhodes) that is connecting the awning and the tea room. 
 
The Tea Pavilion is a very small building, but every detail in it is carefully chosen. Its construction is more expensive than the construction of a mansion, and the builders carrying out an order of a master of tea ceremony are very respectable caste. 
 
The style of the tea pavilion is very simple. The situation should help to forget the bustle of the material world, and not to compel attention to its transient luxury. 
 
Semantic center of the tea pavilion is Tokonoma, a kind of "red corner” of the tea room. During the tea ceremony, a painting, a scroll or an object that specifies a certain mood of the guests of the ceremony is placed in Tokonoma. Flowers - one of the most common attributes of the ritual, traditionally, placed inside. 
 
Hieroglyph for a tea pavilion (茶室), can be deciphered as "shelter of imagination", "shelter of emptiness" or "shelter asymmetry”. Tea Pavilion, being sparingly decorated, allows to activate the human imagination, which should complete the asymmetry of the place. 
 
Each tea pavilion is different and, indeed, is unique, as it is created for a specific master at his own request and according to his tastes. The Tea Pavilion is not inherited: when the master dies, the building dies. The Tea Pavilion is an attempt to feel the joy of individually experienced moments of life, rather than enduring symbol of eternity. 
 
In contrast to the lush of western interior, the interior of the Tea house is extremly simple. Only one piece of art, which is placed in Tokonoma, specifies a certain mindset. According to that piece of art, most often it is flowers or a special type and color of glassware, then the rest of accessories are selected.
 
No subject in the tea pavilion looks like any other by color or shape. Flowers are never combined with their images, a black bowl is not used in combinations with a black box for storing tea leaves, and even wooden objects are made of different types of trees. The awareness of imperfection and incompleteness is a way to comprehend the world around by trying to find one’s place in it and coming to harmony with it. 
 
Like everything else in the Japanese culture of tea, the pavilion is a symbol of a certain philosophy of life. A "man" is called to the consonance with the world, harmony, and gain in active spiritual poetic action, not passive contemplation of the surrounding reality, and even more so than merging with it in a wild dance of everyday life.

Ayurveda is a Doctrine Of Life, Health, Endurance, and Equilibrium Part 1

In the last decade, Ayurveda concepts have become very common and fortunately, made people think again about their health. Therefore, more and more people are beginning to be interested in Ayurvedic teaching. Many do not know that Ayurveda is much more than a massage with oils or an art of relaxation. Ayurveda is an ancient doctrine which arose in the traditional Indian philosophy and was first described in ancient Indian writings, the Vedas. The term "Ayurveda" comes from Sanskrit words "Ayur" meaning "life" and "veda" - "knowledge", "doctrine". Thus, this concept can be translated as "the science of life." In the heart of yoga and meditation is also Vedic knowledge. Ayurveda has survived primarily because of the revival of Vedic master Maharishi Mahesh Yogi, who opened the old knowledge to the modern world. For nearly twenty years of this vast topic of Ayurveda experts are engaged, as well as western doctors and scientists. The Ayurvedic doctrine is also described as an “integrated combination of the empirical doctrine of nature and philosophy” which focuses on the physical, mental, emotional and spiritual aspects which are necessary to human health.

Submission of a man in Ayurveda

Ayurveda considers not only the human body, but the unity of body, mind and spirit in their relationship with the surrounding world and nature. Each person is different from each other, physically and mentally. With Ayurvedic extensive and integrated examination of nature, human beings in nature and all that surrounds it, Ayurveda is the doctrine of Medicine, which focuses on the concern for the preservation of health. While modern medicine considers mainly a disease and its symptoms, thus engaging the body, not spirit, or analyzes the impact on the human body. The starting point of Ayurveda is different, finding the right balance, or rather the balance of the three defining concepts of Ayurveda, so-called Doshas.

- Vata (Wind, Air, Pneuma)
- Pitta (Fire and Water, Chole)
- Kapha (Earth and Water, Phlegma)

The essence of the Ayurvedic doctrine is that the Doshas should be harmoniously balanced and this can be supported with the addtion of certain spices.

Basic principles of Ayurveda

Everyone has a balance of Vata, Pitta and Kapha, which is constantly changing. Mental state, time of the year and day continuously affect the individual balance and the balance of Vata, Pitta and Kapha. This equilibrium is not constant, it changes all the time. One might say that human health constantly updates; therefore a human being is a self-regulating system. However, the ability of the organism to self-regulation can be exhausted. For example, this may occur because of high level of irritation, stress, malnutrition, or due to the fact that in our sometimes too loud world, the human being loses the ability to listen to itself, enjoy the silence and cognize the quiet force in itself. Or, in other words, one may lose the ability to appreciate the moment without having a special occasion to celebrate.  Initially, Ayurveda strives to create an environment in which it will be possible to avoid disturbances. Therefore, the teaching of Ayurveda is the guidance for the construction of life: food, drink, sleep, choosing a partner, and more. These instructions are given to man to have three doshas (Vata, Pitta and Kapha) in equilibrium. Thus, Ayurveda is a system of healing, which aims to maintain health. The slightest disturbance can lead to illness and disease. Conversely, small corrections in the style of life entail improvements. And, of course, according to the teachings of Ayurveda, everything that exists in the world can be used as a medicine.

Stay tuned for part 2 as we will examine the three Doshas.

The History Of Tea From India

India Black Tea

Tea consumption in India has a long history, South Asians viewed tea as an herbal medicine rather than as a recreational beverage. Although commercially, tea is being cultivated in India is relatively recently - within the second half of the 19th century. However, in the foothills of the Himalayas in the north and north-eastern regions of country, tea trees grew before the arrival of the British. For centuries, tea has not been cultivated but only gathered from wild trees. There is a legend that British merchants transported a few tea bushes from China and planted them in the plains of India, by the time they occupied and colonized by Britain. From those few bushes, started a global cultivation of tea in India and Ceylon. It happened in the thirties of the 19th century when the British East India Company became concerned about the Chinese monopoly on tea that constituted most of its trade and supported the enormous consumption of tea in Great Britain. After the first successful experience in 1863, the British East India Company brought to India a large batch of germs and after 10 years of hard work, the tea plantations give the first crop. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin but by 1900, this had dropped to 10%, largely replaced by tea grown in India and Ceylon. Success has created several companies, many of which still sell tea and are known throughout the world. India's success on the international market is mainly due to accommodating the special English taste for strong tea, adequate for chalky water.

High quality tea in India is growing on mountain slopes which are very steep (up to 70 degrees). Plantations are located on terraces which rings encircle the mountain slopes. These high quality grades of tea gather exclusively by women and only manually. The tea plucking process takes place usually at the break of dawn. Manufacturers are trying to make tea of the highest class, twisted leaf tea and no broken leaves.

There are two main areas of growth of Indian tea: Darjeeling and Assam. Important cultivation areas are, apart from Darjeeling and Assam:

Dooars - west of Assam, mainly production of CTC teas.

Nilgiri - South Indian tea district, fresh teas, similar to those of Sri Lanka

Sikkim - north east of Darjeeling, high-quality teas

Terrai - south of Darjeeling, similar to Darjeeling, somewhat more herb in taste.

India Tea Plantation

Today India is the second largest producer of quality black tea and the first one of the middle and low-grade "bulk" teas, CTC. A large portion of this "simple" tea stays in the country; locals are very fond of drinking tea (a modest 750 grams per person a year), it is quite different in Sri Lanka (Ceylon). Although these countries are close neighbors, the locals hardly drink tea, and the entire Ceylon crop is exported.  A small proportion of green teas are produced in India as well and mainly for Japan that buys simpler varieties to add them to their own production.

Assam is a tea district in Northern India across the Brahmaputra. It is the largest connected tea growing region in the world. The plateau with highly arable rainforest soil contains a lot of humidity due to the prevailing monsoon winds. The local climatic conditions, especially rainfall, create a greenhouse effect which positively affects the quality of tea leaf. Tea plants are cultivated in tea gardens on large cultivatable land of up to 1,000 hectares. There are about 2,000 plantations in Assam. Assam tea is generally heavy and spicy, dark in the cup. It is the main component of the classical English and East Frisian blends which are prepared for water with high chalk contents and are usually drunk with milk and sugar. Since the appearance of the young tea traders on the international market, especially from Africa, Assam was largely driven out of this market by the cheaper tea varieties.
 
Harvesting Periods

Mid April to Late May: First Flush. These qualities are of rather little economic significance for the European or US market. These teas are mostly aromatically fresh, light and of rather tart character. For this reason they do not meet the traditional Assam features.

Early June/Mid August: Second Flush. The second flush, harvested in June/August, before the large monsoon rain starts, is highly demanded. Assam teas from the second plucking period are of greater relevance in terms of quality and the export business. These qualities are often very “colored” in tips, with a pouring that is mostly very dark and has a typical strong, full-spicy and malty character.
 
The oldest tea gardens in Assam were founded in 1832-33 by English trade agencies. In 1839, the first Assam tea appeared in a London action. The Assam region is bordered by China, Bhutan, Burma and Bangladesh. Assam is one of the most beautiful places in the world and in all respects, is one of the best places for the cultivation of black tea.

Darjeeling is a region in the North-Eastern India, located at the southern slopes of the Himalaya Mountains. Darjeeling is the most famous tea region of India. Tea gardens are located at altitudes of up to 2,600 meters above sea level on an area of 20 thousand hectares and produce the most exquisite types in the world. Darjeeling borders with China and Bhutan. The special microclimate of the region is ideal for growing elite types of tea also called “champagne of tea”. Black Orthodox tea from Darjeeling (Indians pronounce the name with the accent on the second syllable) are considered one of the most delicate and fragrant teas in the world, competing with the best Chinese varieties and very often surpassing them. The unique taste of tea from Darjeeling is highly valued by tea lovers and experienced connoisseurs. The best tea grows in the coldest part of the terrain, at an altitude of 2,600 meters. The color of the infusion is deep burgundy with a green tint.
 
Harvesting Periods

March-May: First Flush is in March, as soon as the weather is good after the end of the vegetation break, the first soft leaves and buds of the first period are plucked. The characteristics of a good F.F. Darjeeling are a lively fresh, delightful flowery aroma and a honey color of the infusion. This tea is sold at auctions, and prices are several times higher than the subsequent charges from the same plantation.

May-June: In between crop – the qualified “trailer” of the first flush season does have a particular connection with the first touches of the second flush period. The leaves and the infusion are already turning darker and the diversity of the flavors varies from full-bodied to slightly aromatic. The In-between is often used as a profitable blend-quality. Due to the high demand, the prices are not as cheap.

June-July: Second Flush. The summer crop is the summit in a crop year. The tea leaves develop more aroma by the longer exposure to sun. The most important quality features of a classical S.F. tea are dark brown leafs with golden tips and the color of infusion is soft amber. Taste is full-bodied with a distinctive nutmeg note. The second collection is no less interesting and appreciated by connoisseurs, sometimes higher than the first crop.

October-November: Autumnal crop. After another period of rain in late summer and until the vegetation lull in November, fully aromatic but somewhat mild teas are plucked.

Nilgiri is one of the major tea regions of India, located in the south of the country, at the foot of the Blue Mountains. The tea gardens in Nilgiri are small compared to plantations in Assam. Tea in Nilgiri is cultivated on altitudes between 800-2,000 meters above the sea level. Tea plantations are surrounded by snow-covered mountains and luxuriant growing jungle. In 1840, the first tea seedlings had been planted, thanks to good climatic conditions, the seedlings became well acclimated and the basis for future plantations.
Nilgiri takes second place in India in volume of black tea production. Frequent monsoon rains, high average annual temperatures, allow the great cultivation of tea all year. Tea gathers unite in Nilgiri twice a year:  in spring (April-May) and second flush in autumn (September-December), the best being the spring collection. The Nilgiri tea is a main component of so-called English blend. The tea of these regions is full-bodied, with a bright infusion, mild taste and can be distinguished by a fresh citrus scent which is reminiscent of the Ceylon high-growns.

Black Tea

Most of the Indian tea is used for mixtures or blends. Different companies make a blend for a large consignment of tea, which is then packaged and sent to consumers. Naturally, the composition of blends from time to time changes, so there is a practice such as a sampling of tea. Similar to the in the selection of wine, tasting is needed prior to purchase of product in order to understand which tea is the best. There are companies (mostly British) that have their own tea testers in the tea factories located in India, whose main task is to monitor the quality and stability of tea taste, regardless of the crop. To do such, they select from several tea plantations and make trial blends, the best of them becomes a model for the party. There are four varieties of Indian tea that is sold unblended: Darjeeling, Assam, Nilgiri (also used in blends) and Sikkim. Sikkim Tea is a new variety introduced in late 1980, but has already won the position on the market of tea. This delicious and sweet tea is reminiscent to the taste of Darjeeling tea and Assamese tea aroma. One can say that it occupies an intermediate position between these two titans.

Black tea from India can be brewed in several ways. Brewing methods of tea depends on its type and grade. Chinese method: more loose leaf tea leaves and less time of brewing, English method: 1 tsp of tea leaves per 6oz cup and a long (3-5 minutes) brewing process, or Indian method: very strong tea infusion, hot milk and a lot of sugar. All three methods have their unique characteristics, and each way is good for its type of tea.  The Chinese way is suitable for any Indian tea, but best of all, it reveals aromas of delicate high grade tea varieties such as teas Darjeeling. The English method does not allow steeping the tea more than twice. If you prefer to drink tea, as it is loved in England, with milk or cream, then pour the cream into a cup prior to the tea slightly heated. Fine broken leaf grades are very popular in India, where English tradition of drinking tea with milk has spread in a transformed way. Brewing using the Indian style is a very intense brewing method. Tea leaves are steeped with hot milk, water and a lot of sugar. Then the infusion is poured from one tall glass into another to create the appearance of abundant foam. This very thick drink, with a nice color, can hardly be called tea; however, the Indians are very fond of it and consumed in large quantities. This method is also used to prepare a strong tea with milk and spices called Masala Chai. Some of the chai masala spice mixtures are still in current use are derived from Ayurvedic medical texts.

ESP Emporium
offers an amazing selection of black tea – the most popular drink in the world. Vast selection of high quality tea from India presents all the most magnificent types from Darjeeling and Assam, First and Second Flush, pure and blended. Worth to give it a try!