Author: flowagency

[vc_row][vc_column width=”2/3″][vc_column_text]We are so pleased to formally announce the winners of the 2017 Golden Leaf Awards! To view the list, please click here.[/vc_column_text][mk_image src=”https://australianteamasters.com.au/wp-content/uploads/2017/04/goldenleaf-1.png”][/vc_column][vc_column width=”1/3″][mk_image src=”https://australianteamasters.com.au/wp-content/uploads/2017/04/gla-general.png” image_size=”full”][/vc_column][/vc_row]

Millions of people each day enjoy a steaming cup of coffee or tea. Or both. Many have a hard time deciding whether to enjoy a cup of tea or coffee. Both taste amazing, both have health benefits, and both can deliver a good dose of caffeine. Some drink coffee in the morning and tea at […]

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Gong fu is a skillful Chinese tea ceremony. It is labour intensive and the act of devoted tea afficionados, designed to provide the peak appreciation of tea. Gong fu cha started in Guangdong Province, China, which is nearby the Fujian Province. The practice is designed for leafy oolong teas and is to highlight the flavours […]

Tea is a natural product from a renewable foundation. The refreshing beverage contains no sodium, fat, carbonation, or sugar. It is virtually calorie-free and keeps you hydrated. Tea contains flavonoids, compounds that have antioxidant properties. Antioxidants neutralise free radicals, helping us maintain our youth. New findings from scientific studies continue to support the belief in tea’s […]

Surprisingly enough, all tea comes from the same plant. It’s simply the plant’s environment and production treatment that create each tea’s individual characteristics. Black, green, oolong and white teas all come from the warm-weather evergreen named camellia sinensis. The four teas’ differences result from various degrees of processing and oxidisation. A typical black tea is […]

ACCORDING to Chinese history, the steeping of tea is of utmost importance. Steeped to quickly and the tea will not realise its true character, steeped to long and it will become bitter. The amount of tea used in the pot, the heat of the water and the energy and intent used to boil the tea […]

Elephants played a big role in transporting tea throughout India in the 1800s. They were essential for travel in the dense, tiger filled jungle, which was teeming with mystery and danger. Being up high on the elephant’s back meant the tea transporters were out of harm’s way – for the most part. Also, most wild […]

You know when something is moreish; you go back for another sip or bite or lick. Well, tea has that special taste property that keeps us keen, and it is called ‘umami’. Umami is a Japanese word which translates roughly to mean “delicious” or “savouriness” and is used to describe a taste which leaves you […]