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- Thread starter jw5
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GMS recommends proper storage of tea. 
Proper Storage of Different Teas
(Please support my efforts to bring proper tea culture and good tea to Singapore... shopee.sg/akbarteasg shopee.sg/tudorteasg)
Tea is considered a dried food and it needs certain basic care in storage so that it will not be contaminated by insects and mold.
On top of that, Tea is an excellent absorbent of humidity as well as aroma, fragrance or smell/odour. Thus special care and precautions should be taken in keeping your tea from being "infused" with undesirable smell!
Different types of tea will require different storage methods. Basically, we put into three main categories based on fermentation levels.
1) Chinese Black Tea (Puer, Black tea bricks etc which needs continual slow fermentation),
2) Western Black Tea or Chinese Red tea & Oolong (fully fermented & half fermented tea) and
3) Green Tea plus White Tea (non fermented tea).
In general, all three categories of teas should
1) Avoid High humidity which will result in growing of molds
2) Avoid Direct Sunlight or high temperature which will degenerate or decompose the tea. Avoid putting too much tea in a single container as this will trap heat and raise temperature within unnecessary.
3) Keep out from strong smell or aroma or fragrance like incense, perfume, essential oil, insect repellent, mothballs, spices or herbs or green plants with strong smell etc as tea is a great absorbent of scents. Get rid of unwanted scents by putting activated charcoal in the container for a couple of days before keeping your tea in the container.
4) Keep in places with good ventilation or airy space. This will prevent dampness
5) keep out from water source, taps, washing basins etc.
The difference between the three categories lies with the requirement of keeping humidity and temperature conducive for fermentation or prevention of oxidization.
1) Chinese Black Tea Storage
Chinese Black Tea like Puer must be kept with the right humidity level so that it will not grow mold but instead helps its slow continuous fermentation process. Humidity for Puer should be kept between 60% to 75% humidity and it should not be too high. In places with seasonal change, humidity during Spring time could be extremely high at 90% while Winter time could be extremely dry.
Temperature should be kept at 25 to 30 degree Celsius for optimal fermentation condition.
Do not break up your Chinese Black Tea into pieces. They are compressed into bricks or big biscuit forms basically because it retain internal heat within the tea to help the fermentation process.
There are some traders or "tea investors" who are too eager to get fermentation done faster and they will pile up a large amount of Puer together to increase the internal temperature in the hope that the fermentation process will be hasten.
Such method is not advisable because fermentation at higher temperature will not produce that beautiful mellow taste at all. On the other hand, it may risk growth of molds as excessive moistures are trapped within the gaps between the tea.
Normally these teas come in such compact compressed form with a paper wrapped around it. Keep it under wrap as the paper will prevent excess humidity and at the same time letting the tea "breath" and oxidize.
Although tea should not be put under direct sunlight or heat, but Chinese Black will need to "see the light" in order to have best fermentation process. Thus, it is best to be stored in low lighting environment and not in total darkness.
Do not keep your Puer or black tea bricks in air tight container! This will prevent it from oxidization aka fermentation!
2) Chinese Red Tea aka English Black Tea & Oolong Tea
These fully and half fermented tea are the easiest to store. They are not afraid of oxidization and don't have any requirement for further fermentation as well.
However, taste may change if it continues to be oxidized, especially for the oolong tea. Thus, it is best to keep these teas as dry as possible and out of direct sunlight, out of strange odour etc, Keep to the standard storage measures as stated above. It is best to keep in tins or tea caddies. These containers do not need to be air tight.
3) Green Tea & White Tea
Green Tea is the DIRECT OPPOSITE of Chinese Black Tea.
In order to preserve its freshness and taste, it must avoid any condition that would result in oxidization aka fermentation.
It has much stringent criterias for storage in order to preserve its taste and freshness.
Thanks to modern technology, vaccum packaging is available and it is best kept in small packets of vacuum packed of 2g or 3g each! This is why you see some of the Chinese tea, including oolong teas, are packed in such little packs but not the Puer.
Some serious tea lovers would even use a chiller to keep their Green Tea at 15 to 22 Degree Celsius with humidity at 40%! For white tea, the temperature may be even lower. This is very similar to wine chiller storage.
Some people like to put Green Tea in the freezer for slightly longer term storage but I would not prefer to do that. Freezer is too dry and if the tea is not sealed properly, it may absorb the odour of other food stuffs stored in the fridge and it may have condensation when it is taken out of the fridge.
After the green tea is opened from the vacuum sealed package, it is best to be kept in tightly sealed opaque containers.
Serious tea lovers would consume their green tea within 2 to 6 months after breaking the sealed package.
Proper Storage methods for different tea types are important so as to preserve or even enhance the taste of the tea, in the case of Chinese Black Tea.
Once you understand the characteristics of the tea types you are consuming, you will know what's the most appropriate method to store your tea.
I hope this information will be useful for every tea lover in SG.
Goh Meng Seng
1 d ·Proper Storage of Different Teas
(Please support my efforts to bring proper tea culture and good tea to Singapore... shopee.sg/akbarteasg shopee.sg/tudorteasg)
Tea is considered a dried food and it needs certain basic care in storage so that it will not be contaminated by insects and mold.
On top of that, Tea is an excellent absorbent of humidity as well as aroma, fragrance or smell/odour. Thus special care and precautions should be taken in keeping your tea from being "infused" with undesirable smell!
Different types of tea will require different storage methods. Basically, we put into three main categories based on fermentation levels.
1) Chinese Black Tea (Puer, Black tea bricks etc which needs continual slow fermentation),
2) Western Black Tea or Chinese Red tea & Oolong (fully fermented & half fermented tea) and
3) Green Tea plus White Tea (non fermented tea).
In general, all three categories of teas should
1) Avoid High humidity which will result in growing of molds
2) Avoid Direct Sunlight or high temperature which will degenerate or decompose the tea. Avoid putting too much tea in a single container as this will trap heat and raise temperature within unnecessary.
3) Keep out from strong smell or aroma or fragrance like incense, perfume, essential oil, insect repellent, mothballs, spices or herbs or green plants with strong smell etc as tea is a great absorbent of scents. Get rid of unwanted scents by putting activated charcoal in the container for a couple of days before keeping your tea in the container.
4) Keep in places with good ventilation or airy space. This will prevent dampness
5) keep out from water source, taps, washing basins etc.
The difference between the three categories lies with the requirement of keeping humidity and temperature conducive for fermentation or prevention of oxidization.
1) Chinese Black Tea Storage
Chinese Black Tea like Puer must be kept with the right humidity level so that it will not grow mold but instead helps its slow continuous fermentation process. Humidity for Puer should be kept between 60% to 75% humidity and it should not be too high. In places with seasonal change, humidity during Spring time could be extremely high at 90% while Winter time could be extremely dry.
Temperature should be kept at 25 to 30 degree Celsius for optimal fermentation condition.
Do not break up your Chinese Black Tea into pieces. They are compressed into bricks or big biscuit forms basically because it retain internal heat within the tea to help the fermentation process.
There are some traders or "tea investors" who are too eager to get fermentation done faster and they will pile up a large amount of Puer together to increase the internal temperature in the hope that the fermentation process will be hasten.
Such method is not advisable because fermentation at higher temperature will not produce that beautiful mellow taste at all. On the other hand, it may risk growth of molds as excessive moistures are trapped within the gaps between the tea.
Normally these teas come in such compact compressed form with a paper wrapped around it. Keep it under wrap as the paper will prevent excess humidity and at the same time letting the tea "breath" and oxidize.
Although tea should not be put under direct sunlight or heat, but Chinese Black will need to "see the light" in order to have best fermentation process. Thus, it is best to be stored in low lighting environment and not in total darkness.
Do not keep your Puer or black tea bricks in air tight container! This will prevent it from oxidization aka fermentation!
2) Chinese Red Tea aka English Black Tea & Oolong Tea
These fully and half fermented tea are the easiest to store. They are not afraid of oxidization and don't have any requirement for further fermentation as well.
However, taste may change if it continues to be oxidized, especially for the oolong tea. Thus, it is best to keep these teas as dry as possible and out of direct sunlight, out of strange odour etc, Keep to the standard storage measures as stated above. It is best to keep in tins or tea caddies. These containers do not need to be air tight.
3) Green Tea & White Tea
Green Tea is the DIRECT OPPOSITE of Chinese Black Tea.
In order to preserve its freshness and taste, it must avoid any condition that would result in oxidization aka fermentation.
It has much stringent criterias for storage in order to preserve its taste and freshness.
Thanks to modern technology, vaccum packaging is available and it is best kept in small packets of vacuum packed of 2g or 3g each! This is why you see some of the Chinese tea, including oolong teas, are packed in such little packs but not the Puer.
Some serious tea lovers would even use a chiller to keep their Green Tea at 15 to 22 Degree Celsius with humidity at 40%! For white tea, the temperature may be even lower. This is very similar to wine chiller storage.
Some people like to put Green Tea in the freezer for slightly longer term storage but I would not prefer to do that. Freezer is too dry and if the tea is not sealed properly, it may absorb the odour of other food stuffs stored in the fridge and it may have condensation when it is taken out of the fridge.
After the green tea is opened from the vacuum sealed package, it is best to be kept in tightly sealed opaque containers.
Serious tea lovers would consume their green tea within 2 to 6 months after breaking the sealed package.
Proper Storage methods for different tea types are important so as to preserve or even enhance the taste of the tea, in the case of Chinese Black Tea.
Once you understand the characteristics of the tea types you are consuming, you will know what's the most appropriate method to store your tea.
I hope this information will be useful for every tea lover in SG.
- Joined
- Jul 14, 2008
- Messages
- 88,961
- Points
- 113
GMS explains brewing techniques for coffee and tea.
Coffeeshop Brewing Technique
(Support my efforts to bring good tea to SG! shopee.sg/tudorteasg shopee.sg/akbarteasg)
The reason why the coffee I had in Kopitiam yesterday was so bad is that ...
1) The coffee powder is definitely of extremely low quality because even when it was opened and brewed right in front of me, there wasn't even a hint of scent of coffee! Basically aroma was ZERO.
2) Although the chain uses "standardized" packaging of coffee powder for each brew but it doesn't help when the coffee powder is of low quality and the stall vendor doesn't have enough people to mend the stall and the one brewing the coffee doesn't really know the correct way of doing it.
Brewing coffee or tea powder may look simple but it requires proper technique and experience.
1) Stirring & Steeping
First step is to put the powder into the small tin container and add the required amount of hot water and stir it. It may take 3 to 5 minutes but that stall vendor only going through motion, stir a few rounds and pour it out! It was done in less than a minute!
2) Filtering & smoothing
The filtering process is an art and there is a technical reason for doing so. When the coffee or tea is poured and "pulled" up high, the hot water will experience reduction of temperature and at the same time, the process going through the air will allow the air to break up the tea or coffee into finer liquid particles. This will enhance the taste when the fine water particles reached your tongue, your tongue will have greater sensation.
Repeated filtering will also enhance the final brewing process.
Pulling the tea or coffee high through the filter for 3 to 5 times will really enhance the tea and make the temperature much acceptable to drinking.
But this stall vendor just pour the coffee into the filter once and started to serve.
3) Removing the tea or coffee residue after 10 minutes is important else the tea will turn bitter or the coffee will become sour.
All coffeeshop and hawker center drink stalls will brew thick coffee or tea and then use it as base, adding hot water to make the final serving. It is time efficient way but it also mean that if the tea or coffee powder used is inferior, you may end up really lousy or even bitter brew.
It will require the experience of the one brewing to make adjustment based on their judgement. Smell, color, taste. That's the basis of judgement in their adjustment.
You just can't put anyone untrained at the stall.
So next time observe who are brewing the tea or coffee at the drink stall. Observe the tins or brands of their tea or coffee powder and observe how they brew their tea or coffee, before you pay for the drink
Goh Meng Seng
10 h ·Coffeeshop Brewing Technique
(Support my efforts to bring good tea to SG! shopee.sg/tudorteasg shopee.sg/akbarteasg)
The reason why the coffee I had in Kopitiam yesterday was so bad is that ...
1) The coffee powder is definitely of extremely low quality because even when it was opened and brewed right in front of me, there wasn't even a hint of scent of coffee! Basically aroma was ZERO.
2) Although the chain uses "standardized" packaging of coffee powder for each brew but it doesn't help when the coffee powder is of low quality and the stall vendor doesn't have enough people to mend the stall and the one brewing the coffee doesn't really know the correct way of doing it.
Brewing coffee or tea powder may look simple but it requires proper technique and experience.
1) Stirring & Steeping
First step is to put the powder into the small tin container and add the required amount of hot water and stir it. It may take 3 to 5 minutes but that stall vendor only going through motion, stir a few rounds and pour it out! It was done in less than a minute!
2) Filtering & smoothing
The filtering process is an art and there is a technical reason for doing so. When the coffee or tea is poured and "pulled" up high, the hot water will experience reduction of temperature and at the same time, the process going through the air will allow the air to break up the tea or coffee into finer liquid particles. This will enhance the taste when the fine water particles reached your tongue, your tongue will have greater sensation.
Repeated filtering will also enhance the final brewing process.
Pulling the tea or coffee high through the filter for 3 to 5 times will really enhance the tea and make the temperature much acceptable to drinking.
But this stall vendor just pour the coffee into the filter once and started to serve.
3) Removing the tea or coffee residue after 10 minutes is important else the tea will turn bitter or the coffee will become sour.
All coffeeshop and hawker center drink stalls will brew thick coffee or tea and then use it as base, adding hot water to make the final serving. It is time efficient way but it also mean that if the tea or coffee powder used is inferior, you may end up really lousy or even bitter brew.
It will require the experience of the one brewing to make adjustment based on their judgement. Smell, color, taste. That's the basis of judgement in their adjustment.
You just can't put anyone untrained at the stall.
So next time observe who are brewing the tea or coffee at the drink stall. Observe the tins or brands of their tea or coffee powder and observe how they brew their tea or coffee, before you pay for the drink
- Joined
- Jul 14, 2008
- Messages
- 88,961
- Points
- 113
- Joined
- Jul 14, 2008
- Messages
- 88,961
- Points
- 113
GMS wishes all his friends and supporters A Wonderful Prosperous 2023! 
Wishing All My Friends & Supporters
A Wonderful Prosperous 2023!
Goh Meng Seng
20 h ·Wishing All My Friends & Supporters
A Wonderful Prosperous 2023!
- Joined
- Jul 14, 2008
- Messages
- 88,961
- Points
- 113
GMS is very proud.
I am very proud to announce that we have finally Officially launched The House Of Tudor Tea in Singapore!
FB: https://www.facebook.com/tudorteasg
Shopee:
shopee.sg/tudorteasg
Goh Meng Seng
20 h ·I am very proud to announce that we have finally Officially launched The House Of Tudor Tea in Singapore!
FB: https://www.facebook.com/tudorteasg
Shopee:
shopee.sg/tudorteasg
- Joined
- Jul 14, 2008
- Messages
- 88,961
- Points
- 113
GMS introduces The House Of Tudor Tea ~ A Royal Treat For Your Senses.
The House Of Tudor Tea ~ A Royal Treat For Your Senses
( shopee.sg/tudorteasg)
The House of Tudor Tea isn't a "Luxurious Tea Brand" which are priced at extremely high prices even though it has an atas Royal brand name.
All the Luxurious Tea brands in the world focus on great fantastic design of packaging and splashing huge amount of money in marketing and advertising. Some focus on gimmicks of infusion of various nice smelling fragrance and flavor enhancing extracts while not much attention are put on the indigenous quality of the tea they are selling.
The main key technique of blending these tea lies in putting the right mix of extracts to the tea instead of focusing on the real taste of the tea itself.
To be honest, the design of the packaging of The House of Tudor Tea is not very appealing to most people who have higher artistic affluence. It definitely has lots of room for improvement.
However the quality of its tea is just irresistible.
The most expensive teas in Tudor's catalog are the Golden Tips and Silver Tips. But even so, I just found out it's just a fraction of the Silver Tips sold by some Luxurious Tea brands! (Tudor Golden Tips per gram is just less than 15% of Silver Tips sold by a Luxurious Tea Brand!)
Tudor tea is definitely not the cheapest tea around. Top grade teas aren't cheap, sad to say. But it's reasonably priced and we have tried our best to price it in a balanced and sustainable way so to ensure we could continue to bring REAL Premium Tea fits for Royal serving, to ordinary people in Singapore.
Our Vision for Tudor Tea is to allow ordinary people to have the opportunity to enjoy a superb Royal Taste of tea without paying an extravagant price for it.
Real Premium Quality Tea is beneficial to our health and it could lift up our senses for the whole day. Premium Quality Tea needs no sugar nor milk to give a fragrantly sweet aftertaste.
Recently I have the chance to drink Tudor Golden Tips and Silver Tips again. Golden Tips really gives me that Heavenly feeling which comes with that mouthful fragrance of sweetness.
Silver Tips has that distinct Floral Aroma and a special vanilla sweetness!
These are the most special tastes of tea I have for all my life and they are really irresistible! But unlike the Akbar Earl Grey and Gold Tea loose leaves, I really couldn't afford to drink it everyday even though I could get them at cost price!
But it's ok, we could just give ourselves a Royal Treat once a while to boost our morale amidst our stressful city lifestyle!
Cheers to our Royal Treats!
Goh Meng Seng
23 h ·The House Of Tudor Tea ~ A Royal Treat For Your Senses
( shopee.sg/tudorteasg)
The House of Tudor Tea isn't a "Luxurious Tea Brand" which are priced at extremely high prices even though it has an atas Royal brand name.
All the Luxurious Tea brands in the world focus on great fantastic design of packaging and splashing huge amount of money in marketing and advertising. Some focus on gimmicks of infusion of various nice smelling fragrance and flavor enhancing extracts while not much attention are put on the indigenous quality of the tea they are selling.
The main key technique of blending these tea lies in putting the right mix of extracts to the tea instead of focusing on the real taste of the tea itself.
To be honest, the design of the packaging of The House of Tudor Tea is not very appealing to most people who have higher artistic affluence. It definitely has lots of room for improvement.
However the quality of its tea is just irresistible.
The most expensive teas in Tudor's catalog are the Golden Tips and Silver Tips. But even so, I just found out it's just a fraction of the Silver Tips sold by some Luxurious Tea brands! (Tudor Golden Tips per gram is just less than 15% of Silver Tips sold by a Luxurious Tea Brand!)
Tudor tea is definitely not the cheapest tea around. Top grade teas aren't cheap, sad to say. But it's reasonably priced and we have tried our best to price it in a balanced and sustainable way so to ensure we could continue to bring REAL Premium Tea fits for Royal serving, to ordinary people in Singapore.
Our Vision for Tudor Tea is to allow ordinary people to have the opportunity to enjoy a superb Royal Taste of tea without paying an extravagant price for it.
Real Premium Quality Tea is beneficial to our health and it could lift up our senses for the whole day. Premium Quality Tea needs no sugar nor milk to give a fragrantly sweet aftertaste.
Recently I have the chance to drink Tudor Golden Tips and Silver Tips again. Golden Tips really gives me that Heavenly feeling which comes with that mouthful fragrance of sweetness.
Silver Tips has that distinct Floral Aroma and a special vanilla sweetness!
These are the most special tastes of tea I have for all my life and they are really irresistible! But unlike the Akbar Earl Grey and Gold Tea loose leaves, I really couldn't afford to drink it everyday even though I could get them at cost price!
But it's ok, we could just give ourselves a Royal Treat once a while to boost our morale amidst our stressful city lifestyle!
Cheers to our Royal Treats!
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