Interesting to note, there are several different types of chamomile flowers, like Roman Chamomile, German Chamomile, Moroccan chamomile, Yellow chamomile, Wild chamomile, Egyptian chamomile. Teas, however, are prepared only from Roman, German and Egyptian lot.
1. Roman Chamomile: A perennial herb native to western Europe, distinguished from others by its thick grey green leaves. This type is traditionally used to treat gastrointestinal disorders like nausea, diarrhea, constipation, bloating, vomiting, gas. Like most chamomiles, it also helps relieve inflammation of skin. Used Tea bags of this variety can double up for perfect under eye soothing pack or dabbed onto skin for local skin irritability, itchiness, rashes or redness.
2. German Chamomile: ?It comes from Europe, Western Asia and can be found in temperate North America and Australia. Oil of this variety is credited for its anti-inflammatory, sedative, antispasmodic, and anti-oxidant properties. The stem of this chamomile is smoother as compared to Roman chamomile herb.
3. Egyptian chamomile: Native to the lush valley along the Nile River in Egypt, this variety of chamomile produced is considered to be the highest-grade, best chamomile in the world! The tea made from Egyptian chamomile herb has a warm, earthy flavor with a pleasant fruity aroma. Egyptian chamomile tea is deep-yellow in color and has a sweet, floral taste. The calming, soothing, refreshing infusion from this variety is best to put you to a sound, relaxing sleep!
Chamomile in TE-A-ME Teas is invariably sourced the best ? Egyptian Chamomile. The golden yellow purity of this infusion is as assuring as its aroma. The first sip will reflect its true magic and the last one will keep you wanting more!
Chamomile is a beautiful white daisy-like flower that blooms on a herb, that which has been used for centuries for culinary and medicinal purposes. It has proven useful in relieving and even treating ailments like cold, fever, inflammation, stress and anxiety, muscle spasms, insomnia, ulcers, gastrointestinal issues, arthritic pain, infections, bloating, and a lot more!
The herb has fine aroma and is used in perfumes. Which brings us to its flavors, and its relevance in the world of beverages. Chamomile proves to be one of the very popular flavors in tea infusions across the world. Two major types are the German Chamomile and the Roman Chamomile, although more of their kind is available across the world.
Harvesting the Chamomile flowers is gentle yet labor intensive ordeal. The full bloom flower heads are plucked, leaving the stem behind. The flower heads are then left to dry in a warm, dark, dry area, or dried in a dehydrator. The flowers then can be used for up until 6 months.
Chamomile flower infusions are mostly blended with black tea or green tea leaves. By themselves, they are caffeine free infusions and prove to be a great treatment for insomnia, anxiety and stress. TE-A-ME Teas bring you pure Chamomile flower infusion that is picked from the finest Egyptian gardens. With every sip, you will experience the flowery magic of this timeless herb.
Tea remains undoubtedly the most popular drink in winters. While Tea consumptions increases drastically in the season, most of us are oblivious to the health benefits it brings us apart from the warmth and coziness it has to offer.?
Antiviral:Tea keeps cold and flu at bay. Weakened immunity in winters is a common problem. Thanks to the warmth of this beverage and its antiviral properties, you wont have to fret over the flu. TE-A-ME brings Cardamom Turmeric infusion, Ginger Tulsi Honey infusion, and a range of black teas like Darjeeling, Assam, Earl Grey are your perfect winter companions that help you fight the flu.?
Hydrate hydrate: The water consumption in the winters invariably decreases. Consumption of tea, whether black tea, green tea or herbal tea, will help you meet your daily fluid intake and keep you fresh. So drink away that winter sluggishness ! TE-A-ME Teas has a range of green teas to chose from that are better not bitter. Our variant flavours of Jasmine Lemongrass, Honey Lemon, Ginger Tulsi Honey, Mint Lemon Ginger will keep you coming back for more.?
For that youthful skin: Tea contains antioxidants that will negate the effect of harmful free radicals. Drinking tea regularly keeps the winter dullness, wrinkles and dryness of your hair and skin in check. So drink away that tea and use the left over tea bags for dabbing away the dullness of your face !?
Beat the winter Blues: The shorter span of day light at the end of the year and the lack of strong sun beams can affect our mood. Even those who dont suffer from mental health issues can sometimes suffer from seasonal affective disorder (SAD) in winter. Drinking can actually lower your risk for depression. We call it a happy drink that instantly brings a shift your mood. The fine aroma is enough to bring the feeling of lightness. TE-A-ME Teas have a lot to offer, from the calming Chamomile to relaxing Peppermint, we have got your back for all your moods.?
Increase metabolism: With winters come the sluggishness. No one wants to step out of the warm bed in the morning. Every activity seems to need 2x times more effort. This is because in winters, the body metabolism decreases. Drinking tea everyday in winters provides a stimulating effect and keeps you energised for all your activities. It helps clear brain fog and increases alertness in daily activities. TE-A-ME Black Teas like Assam, Darjeeling, Earl Grey, English Breakfast, Lemon Tea are varieties that are sure to perk up your dull days.?
As a historical artifact, the teapot is as important to the enjoyment of tea as the leaf itself. Choosing the right teapot could be as challenging as choosing the right tea for a special occasion. Most tea lovers like having a collection of different teapots, waiting for the right moment to be used. We discuss the most famous teapots and their historical significance.
Teapots were invented and first used in China and the design is said to be based on the Chinese wine ewer. The first mention of China teapot is seen in a book?which says that the British East India Company officials in 1694 directed to be sent?teapots made in China. They specifically asked these pots to have a grate before the spout. They actually wanted a barrier in place before the beverage was poured in mugs to hold tea leaves behind. This was the first time that teapots with infusers were made.
Tea was introduced to Japan from China by travelling Buddhist monks. Japanese teapot is traditionally known as Kusu while the teapot that was obtained from Yixing was referred to as cha-hu. There have been many shapes and designs of Kyusu in vogue in Japan. It can have a side handle or a handle at the rear.
In rural India, tea is still consumed in earthen pots or cups made of red clay. During formal occasions such as festivals and functions, teapots made of bone china or porcelain are used in different parts of the country. White teapots are standard across the country. A glass teapot set is used at special ceremonies to make a good impression on?guests, served in glass cups and the best table clothes.
The British imported not only tea but also teapots from China and India. English teapots were mostly pear-shaped whereas now nearly any shape and the colour is possible. Who would have thought we would see black, red or even multicoloured?teapots! Or a teapot that sits on top of a matching mug to serve tea for one.
The East India Company introduced not only tea to England but also Chinese teapots to Europe. It was in Germany that first attempt to make earthen teapots similar to those from?Asia was made. They tried to make soft paste porcelain, but they were fragile and often broke when hot tea was poured into them. Eventually, the breakthrough in making teapots was achieved in France where they also decorated these first?teapots with Rococo and elaborate baroque designs.
Turkey is one of the biggest consumers of tea today and also have a rich history of drinking tea and different ways to make tea. Turkish tea drinkers use a double teapot called a ‘caydanlik’, to prepare strong black tea. Water is boiled in the lower pot while dry leaves are placed in the top-pot.