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Pure tea pleasure with Villeroy & Boch

A brief history of tea – how it all began

The history of tea reaches back almost 5,000 years. Myths and stories abound surrounding the discovery of the aromatic beverage. One Chinese legend has it that the Chinese emperor, Shen Nung, was cooking water under a tree in the year 2737 BC when a strong wind came up and blew some leaves into his pot. The leaves were from a tea plant, and they lightly colored the water as a pleasant smell rose from the pot. The Emperor tried drinking this and found it exceptionally delicious and refreshing.

Green tea - the ingredient-packed Asian

Green tea is considered a true fountain of health and prevents many diseases - which is why it was used primarily for medicinal purposes in early times. This delicious elixir reinforces the immune system and detoxifies while having positive effects on the cardiovascular system and metabolism. Green tea is primarily grown in the south and central provinces of China and in Japan. The name is because it has a particularly gentle production method in which the green color of the tea plant as well as almost all of the original ingredients are retained.

For a high quality end product, only the most tender leaves are picked in spring. These are particularly rich in flavors, vitamins and minerals.

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To preserve the valuable ingredients as best as possible, do not use water over 80° C when brewing.

Black tea - complex aroma

If you are looking for a reliable stimulant, black tea is always a good choice. This tea sort is loved everywhere and contains as much caffeine as coffee and has the same stimulating and concentration promoting effect. The tannins in this aromatic hot beverage also have a positive effect on stomach and intestines. In addition, the polyphenols it contains bind free radicals and can help with allergies.

The most well-known types of black tea include Darjeeling, strong Assam and Ceylon with its fruity-bitter notes. The names of the tea also tell you the areas where they are grown in India and Sri Lanka. Compared to green tea, when making black tea the cell walls of the tea leaf are broken and the juice of the cells allowed to react with the air. The result is valuable aromas that significantly affect the taste of the tea later when infused.

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Black tea should be steeped 2-3 minutes to achieve its stimulating effect.

Mate tea - Healthful from South America

Mate tea, originally from South America, has been enjoying great popularity here recently. It’s not surprising because the refreshing beverage with a sweet-bitter note has a high level of caffeine and is considered a stimulating wake-up drink when performance is needed in sports or school. Mate tea also promotes good digestion and suppresses the appetite
- an ideal beverage for diets.

The term “mate” originally referred to the cup that was traditionally used for drinking it. Today, it refers mostly to the infusion itself. Like Rooibos tea, mate tea does not come from the camellia plant but rather the leaves and branches of a plant in the holly family.

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To enjoy mate tea from a cup in the classic European way, brew it with boiling water by letting it sit 3-5 minutes.

Matcha tea - the noble green tea powder

No other tea provides more cell protecting anti-oxidants than the intensely green matcha tea. Because this beverage isn’t the typical tea infusion but rather a powdered extract made of fresh leaves, it has a very high level of health-promoting anti-oxidants. Matcha tea is well liked because of its slightly bitter note combined with a creamy or sometimes nutty or fruity aroma.

Matcha tea is originally from Japan where it is a fixed component of traditional tea ceremonies. Unlike other teas, the matcha tea plants are shaded about four weeks before they are harvested to delay maturity. This approach promotes the build up of valuable ingredients.

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To prepare matcha tea, first stir the power in a little cold water until it has a creamy consistency, then top off with hot water (80° C).

Oolong tea – an insider tip from China

Oolong tea provides a whole bundle of positive effects on the human organism. The polyphenols and amino acids it contains, for instance, reinforce the immune systems and have an anti-viral and anti-bacterial effect. Furthermore, oolong tea accelerates fat burning in our bodies and reduces a feeling of hunger while eliminating toxins. This delicious tea infusion helps lose weight in a healthy way. To make this tea, which is primarily grown in China, very mature leaves are picked, unlike for the other tea types.

Oolong is a partially fermented tea that is considered to be very beneficial in spite of having relatively fewer tannins. A partial oxidation is achieved by turning the leaves gently in a drum or shaking them in a willow basket.

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To make oolong tea, pour hot water that is 100° C over it and allow it to seep 1-3 minutes.

Rooibos tea – an herbal pleasure

Rooibos tea is a source of many minerals and trace elements that offer a multifaceted range of health-promoting effects. This amber colored tea is known to be anti-oxidative and anti-cancer and to relieve cramps and allergy symptoms, among other things. This tasty tea is also a real mood elevator. Flavonoid quercetin is responsible for that. It stimulates the formation of happy hormones making it a perfect drink for grey days!

Compared to many other teas, rooisbos tea is not from the classic tea plant but rather from a small bush that belongs to the legume family. The natural habitat of the ‘red bush’ is in the Cedarberg mountains of the South African province of West Cape where the tea is popular as a national drink. Roobois tea tastes pleasantly mild, is very digestible and has no caffeine.

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For optimal taste, using boiling water and allow the tea to
 seep 2-3 minutes.

White tea - the mild choice

The most refined of all tea sorts, white tea has a particularly gentle stimulating effect. This delicately bitter infusion with a light, sweet note was already known for its healing properties in ancient China. No wonder - the healthful beverage contains a particularly high concentration of valuable vitamins and minerals. High quality white teas no longer come only from China today. It’s planted in India, Sri Lanka and Africa as well.

In spring, when the young buds on the tea plant are still closed, they are harvested for this delicate tea. The name of this particularly mild tea sort comes from the silvery white fuzz encasing the buds.

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Since white tea is only fermented two times at the most in a very natural process, the valuable flavor and ingredients of it remain mostly intact. To protect these, the brewing water temperature should not exceed 75° C.

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