Correct storage of tea will mean it will last a long longer and taste just as fresh as it did on the day you bought it. Here is a list of the best and worst ways to store your tea.
It’s best to transfer both loose tea and tea bags from a cardboard or paper packet or tub into an air-tight container.
Tins and caddies with tight-fitting lids are good as they can keep out smells and humidity which can affect the tea.
Storing the jars in a dark cupboard will mean the tea will keep well.
You should never keep it in the fridge as there is always the chance that water will get into the packet.
You should always be careful with flavoured teas, as the added flavourings can be very powerful and easily taint other teas nearby.
For loose tea, it is essential that you check that the spoon or scoop that you use is completely dry.
If there is even a drop of moisture on the spoon, the humidity introduced to the interior of the packet or caddy will have an effect on the quality of flavour.
According to The Spruce Eats there are also certain things you should not do when storing tea.
Air exposure increases the chances that your tea will absorb moisture and odors. So, avoid leaving tea out, sealing it with excess air in the packaging or storing it in porous packaging materials, like paper bags. Do not store your tea near a spice cabinet, trashcan or another source of odor is a no-no as tea can absorb odour very easily. Heat can degrade your tea, so avoid placing it in the sun or near heat sources like stoves or ovens. Light and UV rays degrade your tea very quickly. Avoid buying tea from vendors who store their clear tea in glass or plastic containers, and avoid storing your tea in anything clear unless you plan on keeping it in a dark cabinet.
With Easter around the corner and the Easter eggs stacking up ready to eat, I thought a post on the right tea to drink with your chocolate might go down well.
Successful combinations of tea and chocolate can be achieved in a variety of ways. You can look for tea/chocolate pairings that share similar flavor characteristics, thereby enhancing one another. Conversely, you can also find very satisfying combinations where the flavors of the tea and chocolate contrast – these are sometimes the biggest hits. Lastly, look for tea/chocolate pairings where the characteristics of each aren’t necessarily the same, but are compatible or complementary in some fashion.
Chocolate and tea make for a perfect match in our book, and not just because we love the two. They share health benefits and flavor qualities including caffeine, flavonoids and tannins.
Lastly, a note on flavored tea and flavored/filled chocolate. There is absolutely nothing saying that you can’t extend this pairing approach to include flavored teas or filled/flavored chocolates. That said, it’s important to keep it simple. Too many added flavors (either in the tea or the chocolate) can make for pairings that are too busy or too complicated – and often not as enjoyable. Pick your focus, keep it simple and let a couple flavors take the spotlight.
According to Linda Villano from SerendipiTea. “When approaching the Tea & Chocolate pairing, the possibilities are endless so first narrow down the number of teas you will be pairing within each category and identify them on paper. Keep things simple and well organized. Focus on specific groupings using your basic tea tasting rules, for example work with White Tea first, then move along the color spectrum from light to dark, ending with Pu-erh. Taste the tea independently of the chocolate carefully minding the general characteristics, aroma, flavor notes, and mouth-feel of each tea you plan to pair. Do the same with each of the chocolates independently of the tea. Take your time, munch on a bit of plain cracker between each tasting to clear your palate, and take copious notes. But most importantly, enjoy the process.”