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Welcome to August Moon Tea

August Moon Tea aims to bring the fresh air and sunshine from the tea field to our tea ceremony and create a peaceful and exquisite ambience for all of you.

Tea not only brings people closer, but also helps us to reconnect with oursleves. It's a natural elixir for our souls.

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Monday - Saturday: 12.30 - 16.30 60 Goose Gate, Nottingham, NG1 1FF +44 7541493288 info@augustmoontea.com

Category: Knowledge of tea

As big tea lovers, we must take this responsibility to share different kinds of knowledge of tea with our friends to have tea in a healthier way,

Three Misunderstandings of Tea

 

Tea says, ‘To love me, you need to be better informed’. Here list three misinformed popular opinions on tea drinking.

More tea, less sleep?

People new to tea-drinking often concern about their sleeplessness, a ‘caffeine problem’ caused by tea. The good news is that caffeine is not a problem for most people. In fact, caffeine can be easily metabolised in our body. It only takes 4 to 5 hours that half of the caffeine we normally consume in a cup of coffee or tea would be gone. Within 8 to 10 hours, about 75% caffeine left in our body would be gone. That is to say, if you drink tea in the morning, it won’t be a problem for your sleep at night.

Tips: Better to drink fermented tea, Pu’er, black tea, etc., in the evening. Fermentation greatly reduces the amount of caffeine in tea. Drink green tea and others in the daytime.

Stained teeth?

Tea stains left on cups or glasses make people worry about yellow stains left on their teeth. The good news is that tea stains on teeth should not be of any tea drinkers’ concern. The antioxidants in tea are called polyphenols. Polyphenols are good for teeth and gum. Now, many toothpaste brands claim to have added in polyphenols.

Tips: Tea stains left on teeth can easily be cleaned by brushing the teeth. If you’ve got yellow teeth, brush your teeth properly and stop blaming tea!

Got a stomach problem?

Some lovers of green tea may complain about their discomfort in the stomach after drinking a lot. The complaints soon extend to all kinds of tea. As said above, in unfermented tea, such as green tea, caffeine and polyphenols can be better preserved. These chemicals indeed can cause some discomfort to stomach. But it is not tea, in general, should be blamed for.

Tips: Excessiveness should be responsible for many problems in our daily life. Do you love tea? Good! But don’t drink too much. Those who have got a stomach problem, eat something before drinking much tea.

When To Drink Your Tea

Nowadays wellbeing also has been mentioned a lot. There are countless ways to maintain wellbeing. For Chinese people, drinking tea is a tradition that has been passed down for thousands of years. We have learned that tea is beneficial to our human body. It is important to understand when to drink different tea.

7.00-12.00
After a day and night of metabolism, the body consumes a lot of water. The blood concentration is high at this time. Drinking a cup of light tea cannot only replenish moisture but also dilute the blood and lower blood pressure. Avoid strong tea. Light tea can prevent damage to the weaker gastric mucosa in the morning. Avoid drinking tea with an empty stomach. Because tea contains caffeine. Your intestines might absorb too much caffeine when your stomach is empty, which can result in adverse reactions such as palpitation and frequent urination. Over time, it will also affect the absorption of vitamin B.
After a night of sleep, the body tends to be in a relatively static state. Drinking black tea can promote blood circulation. Meanwhile, it can eliminate the coldness of the night so that the blood supply to the brain is sufficient. Black tea is warm and can be brewed after getting up every morning.

12.00-18.00
It is the most important time to drink tea during a day. It has a certain conditioning effect on the human body to enhance the body’s resistance and even prevent colds.
Under normal circumstances, there is a strong fire in your liver at noon. Green tea or lightly oxidized oolong tea can alleviate this. Lightly oxidized oolong tea is sweet and cool, enters the liver, can clear liver and gallbladder heat, resolve liver toxins. It’s rich in vitamin E, can resist ageing; green tea enters the kidney, diuresis and turbidity, making urination smooth. In addition, the content of tea polyphenols in green tea is extremely high, and the anti-oxidation and anti-inflammatory effects are good.

18.00-22.00
Having tea during the night has been misunderstood by many people. They think it can affect sleep. In fact, during this period of time, the immune system is at the most active moment. If you can brew a good cup of tea, your body can easily repair and restore the immune system and rebuild cells.
After three meals, the body will accumulate a certain amount of fatty substances in the digestive system. If you can drink a cup of black tea, such as Puerh tea or Tibetan tea, after dinner, it will help to break down excess fat, which will warm the stomach and help digestion. Black tea is milder and purer and does not affect sleep especially fermented Puerh tea. White tea is also good, such as Shoumei which is calming and soothing.

What Are The Substances Determining The Taste of Black Tea?

Black tea, in Chinese, is called red tea (红茶). During the processing of black tea, the chemical reaction causes tea polyphenols’ enzymatic oxidation. The chemical composition of fresh leaves changes greatly, with the tea polyphenols being decreased by more than 90%, resulting in new components such as theaflavins and thearubigins.

In the fermentation process of black tea, there are three kinds of substances that determine the taste of black tea, theaflavins, thearubigins, and theaflavins.Theaflavin is a golden yellow pigment found in yellow tea and black tea, which is the result of tea fermentation.
In biochemistry, theaflavins are a class of polyphenolic hydroxyl with a structure of a tea phenolic ketone. It was firstly discovered by RobertsEAH. It refers to the substance in black tea which is soluble in ethyl acetate and is orange-yellow. It is oxidatively condensed from polyphenols and their derivatives. The content of theaflavins in black tea is generally 0.3%~1.5%, playing a decisive role in the colour and flavour of black tea.

Thearubigin is an orange-brown pigment found in black tea. It is the product of tea fermentation. Biochemically, it is a heterogeneous red or maroon phenolic substance with extremely different molecular weights. The orange-brown compound accounts for 6% to 8% by weight of dry tea. The thearubigin plays a certain role in the taste and colour of the tea soup. The thearubigin pigment accounts for about 35% of the total colour and plays an important role in the brown colour of the finished tea.

The polyphenols in tea are important active substances and are the general term of various phenolic compounds. They are the main components of the fresh tea leaves, among which catechins are the main components. With the total amount of 60% to 80%, catechins are closely related to the colour of the soup, taste and aroma of tea.
From the colour of tea, theaflavin is an important component to brighten up the tea soup. However, during the processing of tea, theaflavin is greatly reduced due to oxidative polymerization. As the main substance that is related to the concentration of tea soup, thearubigin creates the “red” colour and the taste of black tea soup. Tea brown pigment makes the tea soup dark. When the content of tea brown pigment reaches 6% to 8%, the colour of the soup can be red and brown. When the content of the tea brown pigment is less than 5%, it means that the fermentation is insufficient, and the soup colour is characterized by red-orange and bright.

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(Source from internet)

Tap Twice At A Tea Ceremony?

 

Having a tea ceremony not only gives you a time to wind down but also reconnect with the others. There are different customs around the tea table. It’s always practical to know some of them.

One of the most interesting things you’d notice when you have tea is that people tap twice when they are served every time. There are a few reasons behind this.
It starts with Emperor Qian Long from Qing Dynasty. The legion is that Emperor Long used to travel among the citizens in disguise to get a feel of how everyday people were living. One time he went to a restaurant with one of his servants and actually poured his servant a cup of tea (which is unheard of for an Emperor at that time.) The servant had to show he was grateful but didn’t want to do a customary bow since it would blow the Emperor’s cover, so he tapped his fingers on the table to show the Emperor that he was grateful.
But there are more practical reasons for doing this.
Tea brings people closer. When we have tea, we have conversations with each other. As you can imagine, if a person said thank you every time when their tea was poured, it would constantly interrupt the conversation. Tapping fingers is a way to say thank you if you are in the middle of a conversation.

When we have quiet tea ceremonies, no one talks. This subtle gesture can keep the whole ceremony in silence.

So next time when you are at a tea session or ceremony, just tap twice somewhere close to you. We’ll know our service is appreciated.

What To Do With Your White Tea

As for white tea, in Fuding, Fujian, many people store some for its medicinal uses. There is a saying of white tea, one-year tea, three-year medicine and seven-year treasure.
Aged white tea has the special aroma, flavours, and colours which are unforgettable. To always have good aged white tea, the best thing to do is to learn how to store it properly.
1 Why do we store white tea?
Nowadays, white tea is supposed to be a good investment after the wave of Puer tea. The longer it’s stored, the better tea flavour you get, and higher medicinal values it gets. The price of white tea has been increasing at a rapid pace which proves that white tea has been accepted by the public and is becoming popular.
2 Which white tea should be collected?
This all depends on your personal preferences. At the same storage environment, the tea with different tenderness has different transforming speed. Silver needle is the slowest followed by peony. Gongmei and Shoumei are the fastest. The colour of liquor changes from light yellow to honey colour, then to arrange or even darker. The aroma changes to plum, to reed leaves to date and to Chinese medicine.
Gongmei and Shoumei are highly suggested for collection because the quantity is the highest among all the white tea. The quantity of them in total occupies more than half of all the white tea. Gongmei and Shoumei have all the benefits of white tea with a cheaper price than silver needle and peony. Thus naturally, these two are the best to collect.

3 How long is the white tea stored for?
White tea can be kept for a long time, as long as 2 or 3 decades, or even longer. But it has to be good-quality from good raw tea leaves so that the flavour can get better and better which means the value gets higher and higher.

4 How should white tea be stored?
(1) Sealing
The natural transition comes from the tea itself. You need sealable containers made of iron porcelain or tin.
(2) Avoid direct sunlight.
Lights can oxidize the surface of the tea leaves and affect the flavour
(3) Room temperature.
White tea doesn’t have to be stored in the freezer. You also need to avoid radiator.
(4) Avoid other smell.
There is polymeric palmitic acid and terpene compounds which make tea absorb different smells easily. So you need to be careful with other flavours and smells.
(5) Keep the tea in a dry place
Only if you keep the tea in a dry place, can you store the tea for a long period. Humidity can change the properties of tea and the flavours of the tea.
In general, avoid high humidity, other flavours and smells, and direct sunlight. Always seal the tea in a good container and keep it at room temperature.
5 The changes after being stored
One year tea: Because white tea is lightly fermented, the newly produced tea doesn’t have a deep and rich flavour. It won’t taste as good as the aged ones.
Three-year tea: If you have stored the white tea properly for 2-3 years, the properties of tea change slowly, so does the aroma. The colour of tea changes from light yellow to apricot colour even darker. When you drink it, the aroma is softer and richer. It can help you to deal with the heat in summer, protect your liver and heart.
Seven-year tea: when the tea is 5-6 years old, it can be called ‘old tea’. As time goes on, the aroma gets richer and richer, the liquor gets thicker, the colour gets amber and clear. At this stage, the white tea has better benefits for cancers prevention, sunstroke prevention, detoxification, and allergy prevention. Having a few cups of white tea can help you to relax.
6 When does the tea taste the best?
Aged white tea has a rich and lasting aroma. Silver needles have pekoe aroma, fruity aroma, and obsolete aroma. Peony has rich pekoe aroma and obsolete aroma. Gongmei and Shoumei have date aroma and Chinese medicine aroma. The tea liquor of aged white tea is soft, smooth and accomplished with a very good back-to-sweet after-taste. The charm of aged white tea is everlasting.
Under a good storage condition, there are a few tasting periods.
1st:
After 6 months the tea is produced, the watery flavour decreases, with a heaving nature and strong energy. The tea tastes a little bit bitter but also accomplished. The tea smells fresh. This is the time you can learn the merits and weaknesses. So you can give it a try.
2nd:
Between 3-5 years old, the watery flavour has gone. After the transition period, the properties of white tea are stable, and so is the taste. The tea tastes much strong with the cold nature.
3rd:
Around the 7, and 8th year, after years’of transforming, the obsolete flavour of white tea gradually turns up. And there are a lot of possibilities the tea can taste like. Some of them have a fruity and honey flavour. Other ones might have rich floral flavour transformed from the light aroma.
White tea over 7 years over has a softer and warmer nature with certain medicinal benefits. It helps with anti-inflammatory and protects liver and stomach.

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