What comes to mind at the mention of the word “mindfulness”?
For me, I'd instinctively think of people sitting cross-legged and chanting some sort of mantra in pursuit of an inner calm, but this couldn't be further from the truth. Not all forms of meditation involve chanting – in fact, most don’t!
On the contrary, being “mindful” is as simple as being present in one’s current circumstances – where a person observes his or her thoughts and feelings without placing value judgment on them.
Although many consider mindfulness to have its core in Buddhist traditions, it is believed that even before the Buddha's birth, mindfulness was already practiced – for example, in Hindu and Taoist traditions. Nonetheless, mindfulness should not be mistaken as a religious practice or trait – at its core, it is the human capability to remain curious about what is happening in one’s own mind.
There are various ways in which people can practise mindfulness; some people do it through eating clean, but some people seek their center with meditation – a practice which aims to help each and everyone of us to focus and quiet our minds, and this helps us to achieve an inner calm.
Meditation comes from the Latin root “meditatum”, meaning “to ponder”. Practicing meditation does not make one religious; on the contrary, most practitioners of meditation do so for health and well-being benefits.
Practising meditation generally requires the individual to be in a quiet place and sitting upright with good posture. With a quiet and serene environment, you allow your mind to achieve tranquility.
Even amongst the category of meditation itself, it is worth noting that there are various different styles. Broadly speaking, there are three main types of meditation that branch out into the various forms of meditation available.
These are focused-attention meditation, open monitoring meditation, and automatic self-transcending meditation techniques.
Focused attention meditation is usually the starting point for the novice meditator. It involves focusing one's attention on a chosen object or event, usually anything that involves the individual’s use of the senses.
This form of meditation is helpful because it helps the individual regulate attention through building various skills:
Examples of meditation practices that take this form of meditation include Buddhist meditation and some forms of qigong.
In open monitoring meditation, the individual observes his or her thoughts without imposing judgment on them.
This form of meditation can be likened to a wide-lens perspective of consciousness. Open monitoring meditation associates the mind with being an open sky where the individual observes their thoughts – represented by clouds – as they pass along their field of awareness.
Examples of meditation practices that take this form of meditation include some types of Taoist meditation.
A third type of meditation, automatic self-transcending meditation, is designed to rest the mind and body by reducing mental activity. This form of meditation calms the mind.
Additionally, this form of meditation is known to calm the individual's mind – practicing this technique on a regular basis helps the individual develop brain control and hence, he or she is better able to deal with stress.
Nonetheless, it is also worth noting that some techniques might overlap, having elements of more than one category.
How is meditation so great that advocates, who are simply normal people like you and I, give it so much praises? Why should anyone even consider practising meditation?
Well, for one, the benefits of practicing meditation are copious and encompass various aspects of improved health and well-being. These include an increased self-awareness, improved concentration, and reduced levels of stress and anxiety.
In addition, Harvard Medical School neuroscientist Sara Lazar has supported the benefits of meditation with real neuroscience. She stated that the benefits of meditation are not limited to being 'relaxing'. Instead, mindful meditation can be seen as a type of mental training with cognitive benefits as well.
If reading this article has led you to consider meditation but you’re not sure where to start, fear not – there are many apps which offer guided meditation for those new to the practice. For starters, try Headspace, which offers video tutorials teaching you how to meditate. These are led by Andy Puddicombe, Headspace’s co-founder and a former Buddhist monk. Headspace’s lessons are secularized versions of exercises Puddicombe studied.
Headspace is available as an app on both the Apple Store and Google Play.
We, at Nilufer Tea, advocate well-being, both in the physical and psychological sense. This is why we hope to spread the word of mindfulness, because we recognise the stress that the modern life brings. With that, we have formulated various blends organic herbal teas can also help one be more relaxed, calm and at ease.
For a calm and relaxing moment, our Orange & Chamomile blend helps to soothe your mind and rejuvenate your senses.
For vegans who like their tea with a swirl of milk, it can be tough finding a good milk alternative. More and more people are choosing to ditch dairy due to the digestive discomforts caused by cow's milk – from bloating to constipation – but where can we turn for something equally nutritious and delicious?
Fear not, it's possible to make a tea-rrific cuppa even when you go dairy-free. Here are 8 vegan milk alternatives that can add pep to your daily brew.
One of the most well-known vegan milks, soy milk is made from ground soybeans boiled with water and filtered. This classic option is sure to be everyone's cup of tea, due to its mildly beany, versatile flavor and impressive health credentials. Soy milk has been found to pack the highest protein punch among most other alternative milks, in addition to containing phytonutrients called isotones, which have cancer-fighting properties.
The refreshing lightness of soy milk is often likened to skimmed milk, and it has a similar penchant for curdling when stirred into green or black tea. To avoid this, add soy milk and hot tea to your cup in alternating dollops to maintain a smooth, whole texture!
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Another teatime crowd-pleaser, oat milk consists of steel-cut oats or hulled grains, which are blended in water and strained through a cheesecloth or nut milk bag. The result? A smooth, buttery blend reminiscent of the breakfast staple of cereal in milk.
Just one dose of this plant-powered potion will give you 36% of your recommended daily allowance of calcium, higher than that of cow's milk. Not only is it cholesterol-free, oat milk is loaded with vitamin A and lots of other wholesome minerals. Talk about a pick-me-up for your immune system!
Coconut milk is made by soaking unsweetened shredded coconut in hot water. This mouthwatering creamy milk makes it an indispensable addition to popular Singaporean desserts like chendol and pulut hitam. With its full-bodied texture and saccharine taste, this alternative is guaranteed to please those who like their tea sweet and milky. Coconut milk is also higher in saturated fat than most other types of vegan milk, so a splash of this in your tea at breakfast will keep you satisfied and energized throughout the morning! It is no wonder big coffee chains like StarBucks are adding coconut milk as an alternative, alongside soy milks.
Chances are that you've savored almond milk in a cappucino or latte – but did you know that this rich, nutty milk pairs perfectly with tea as well? Almond milk derives from the blending of unsweetened almonds with water and thus is naturally packed with nutrients like vitamin E. Often added to chai tea, the almond notes produce a creamy texture and a strong flavor that you can sweeten with a zap of honey or maple syrup.
Beloved in Nutella and other chocolate-y concoctions, hazelnut in milk might sound nutty but will give your cuppa a unique kick! This unusual vegan milk is made from soaked, blended and strained hazelnuts, producing a warm, aromatic brew. A generous dash of hazelnut milk in your tea will add sweetness and an intriguing roasted flavor. Plus, this teatime decadence is also rich in nutrients that promote heart health and blood formation, like vitamin B1, B2 and magnesium.
Rice milk is most often made from healthy brown rice, with the same blend-and-strain process that creates nut milks. Compared to other vegan milks, this subtly sweet option is less thick and has a much milder aftertaste, making it perfect for those who like to savor the taste of their tea strong. If you have a nut allergy or simply want your brew less nutty, you can't go wrong with rice milk.
Hemp is celebrated as one of nature's superfoods – these golden-brown seeds punch way above their weight in their density of omega-3 fatty acids, which help fight cancer and heart disease. Made from ground hemp seeds, hemp milk is also full of proteiny goodness, so stir it into your post-workout brew for an invigorating tonic! This tasty plant blend has a slight maltiness that will pique the palettes of those who enjoy nutty milks.
8. Pea milk
Yes, peas. Hear us out – not only does it taste better than it sounds, this quirky newcomer to the vegan milk scene is a nutrition powerhouse. Pea milk typically packs more protein, calcium, and vitamin D than dairy milk, keeping your bones and immune system in tip-top shape.
Pea milk is made from split yellow peas which are milled into flour, with the pea protein separated from the fiber and blended with ingredients like sunflower oil. The result is a luscious, creamy milk in a light lemony hue, with none of the funky flavor you might fear. If you're looking to go nut free, soy free, and gluten free, this alternative will add a spice of adventure to your daily cuppa!
Now that there's such an exciting range of vegan milks out there, you'll definitely find one which is your cup of tea. With a blender and your favorite ingredients, you could even grind your very own mix of milky goodness!
Reference
Soy Milk is the Healthiest, Study Says/ TIME
Once in a while, we all love some delicious but healthy food. Unfortunately, many of them always either involve artificial food colouring or smothered in icing. But who says that’s the only way to make pretty-looking colourful food?
Just like you, we want to eat good and feel good. So here are 5 of our favourite healthy vegan recipes we found. The best part? These delicious vegan dishes are going to be in shades of pink! Pink vegan food makes for the perfect dishes for Valentine’s Day, Mother’s Day, a birthday or just for your loved ones any day.
Kickstart your day with this refreshing glass of smoothie that packs a punch of nutrition and protein. Natural sweeteners, like strawberries and cherries, make it beautifully pink and deliciously nutritious with only 2g of fat. Bananas in the recipe also gives the drink its creamy and rich texture. This pink vegan drink is not only pleasing to the eye – it’s sure to please your taste buds as well! 1 tasty serving delivers you 700mg of Potassium, 70% of your daily iron intake, 10g of fibre and a whopping 20g of protein. What better way to perk yourself up bright and early in the morning?
Serving: 1
Ingredients:
1 cup of non-dairy milk
½ cup of frozen strawberries (and/or raspberries), unsweetened
½ cup of frozen cherries, pitted and unsweetened
1 banana (cut into chunks and freeze beforehand)
1 tbsp of raw mesquite powder (or cocoa powder)
1 scoop of vegan protein powder
½ tsp of vanilla extract
Direction: Blend them all till smooth, and you’re on a way to a brighter morning!
Everyone loves some good ol’ hummus with some crackers or toast – it’s healthy, it’s refreshing, it’s delicious. But have you heard of pink vegan hummus? The ingredient that brings out that pink is none other than beet! This colourful recipe only requires 6 ingredients.
Ingredients:
15oz can of Beet
15oz can of Chickpeas
¼ cup of Raw Pumpkin Seeds
2 tbsp of Minced Garlic
2-3 tbsp of Olive Oil (add more if needed!)
Fresh lemon juice
Add more olive oil if you like and season with salt and pepper.
Directions: Blend them all in a food processor/blender, refrigerate till cool and serve with crackers, chips, toast, veggie sticks or anything you love!
Making your own pasta at home sounds absolutely laborious, tedious and too much effort, right? Wrong. It’s not as difficult as most would think.
And why not spend a little more time it if it means you can have pink vegan pasta? No ready-made pasta is going to be served to you in pink.
If pink is not for you, this colourful recipe can be tweaked– add saffron or turmeric for some yellow, or spinach for green! What’s more, this vegan dish hardly has the strong taste of beets. In fact, fresh beets (they’re different from canned beets!) actually tastes pretty good.
Serving: 2
Ingredients:
Pasta
1 Beet
1 tbsp & 1 tsp of Olive Oil
¾ cup of Semolina Flour (alternatively, use all-purpose flour but dry the pasta for a few hours)
1 tsp of Salt
1/3 cup of Water
Sauce
½ tbsp of Olive Oil
1 Shallot, diced
1 clove of Garlic, minced
¼ cup of White Wine
½ tbsp. of Flour
1 tbsp of Olive Oil
½ cup of Vegetable Stock
¼ tsp of Herbs (rosemary, thyme, oregano, or anything you enjoy!)
Salt and Pepper to taste
Optional: Beet puree, 1-2 tsp of Balsamic Vinegar, fresh Basil or Chives
Directions:
Pasta
1. Cook the beet in any preferred manner (suggestion: wrap in a foil, roast with olive oil for 45min at 200 °C OR peel, cut into cubes, boil until soft)
2. Blend beet in food processor or blender with 1 tbsp olive oil until it becomes a puree
3. Mix flour and salt, and make a well to add the beet puree.
4. Add some water and use a fork to mix in the flour gradually till a dough forms and you can knead it for 10-15min – aim to get a soft non-sticky dough! Then, wrap the dough in a plastic film and let it rest for an hour.
5. Divide the dough into 4 parts and roll them out.
6. Use a pasta machine OR roll the dough out as thin as possible, and use a knife or pizza cutter to cut it into shapes.
7. Hang the pasta dry and boil a pot of water. Time for the sauce!
Sauce
1. Fry olive, oil and shallots till soft.
2. Add garlic and continuing frying till soft.
3. Add white wine and simmer until the amount is reduced by half.
4. Sieve flour into the frying pan, cook for ~1min, add olive oil.
5. Add vegetable stock, herb, salt and pepper. If you have some beet purée left, add it with balsamic vinegar. Let sauce simmer till your desired consistency and texture is achieved.
Beet pasta
1. Boil pasta in salted water for 2-3min. Test for the doneness frequently.
2. Drain and add directly to sauce. Serve with basil/chives if desired!
Cheesecake is my favourite type of cake and this vegan recipe makes your sweetest imagination come to life with pink cheesecake bites (made with cashew, pitaya, coconut oil). Just the thought of it really makes my taste buds tingle. What’s more, this is a no-bake gluten-free 10min recipe! These lovable bites make for great snacks or desserts for kids of any ages. Creamy, sweet and pink – you could nibble all these bites all day.
If you don’t want pink in your cheescake, this colourful recipe is flexible – add some turmeric for gold, blueberries for purple, matcha for green, cocoa powder for brown or activated charcoal for black bars.
Total time: 10min
Servings: 4 large bars, to be cut into cubes
Ingredients:
Filling mixture
2 cups of soaked Raw cashews, drained*
1/2 cup of Virgin coconut oil, melted
1/2 tsp of Vanilla extract
1/4 cup of Grapefruit, Lemon or Orange juice
1/3 cup of Maple syrup
1/8 tsp of Salt
1-2 tbsp of Frozen Pitaya Puree
Crust oil
On top: 1 tsp grapefruit zest
Crust
4-5 pieces of gluten-free vegan Gingersnap Cookies
1 tbsp of Virgin Coconut Oil, melted
*You can replace it with unsoaked cashews, but soak in boiling salted water for 2-3min to soften them.
Instructions:
Layer a large dish (about 5”x5” big) with baking paper for this recipe. The thickness of the cheesecake bars will be affected by the dish.
1. Blend the cookies in a blender till fine.
2. Add crust oil to the powder and lay it out in a thin flat layer on the dish – the cashew mixture will help to bind the crust later.
3. Blend the pink filling mixture in a blender until you achieve a smooth consistency. Process the mixture** on high for a few minutes to warm the mixture a little.
4. Layer the filling onto the dish on top of the crust, and smoothen it out.
5. Add the citrus zest on top.
6. Refrigerate overnight for a few hours. Slice and serve within 30min from removing from refrigerator (ideally, the texture is best after 15min at room temperature)!
When people think of pink cupcakes, most people cringe at the thought of how much sugar and sweetness goes into it. But this is a game changer – no artificial flavour, just moist, fluffy and pink! The bright pink that comes through is extracted from the most unexpected ingredient – beet. Just a dash of beet will be sufficient for the entire batch of cupcakes!
Serving: 10 cupcakes
Calories: 393 kcal
Ingredients:
• 1 small Beet (2.5-3 ounces)
• 1.5 cups of All-purpose flour (or even better, whole wheat!)
• ¾ cup of Sugar
• 1.5 tsp of Baking powder
• 0.5 tsp of Salt
• ¾ cup of Unflavoured soy/almond milk
• ½ cup of Canola oil
• 1 tbsp of Vanilla extract
For the Frosting:
• Coconut cream, chilled overnight – 1 can (14 ounce)
• Maple syrup – 2-3 tbsp
Instructions
Cupcakes
1. Boil the beet until bubbles form, then lower the heat and let it simmer for 45-55min until beet is soft (easily pierced with fork). Drain water and let the beet cool.
2. Mix flour, sugar, baking powder and salt.
3. Line 10 muffin tin cups with papers and preheat oven to 350°.
4. Gently remove the beet peel by rubbing it with your fingers. Cut beet into quarters and blend with a food processor or blender.
5. Add the milk, oil, and vanilla. Continue blending until you achieve a smooth consistency.
6. Add the beet mixture to the dry mixture and beat with an electric mixer until it is well blended.
7. Scoop the batter into the muffin cups – fill each cup till about 2/3 full.
8. Bake for approximately 24 minutes – the muffin top should feel spongey.
Frosting
1. Use an electric mixer to beat the coconut cream (discard excess liquids from the can) for about 1 minute at high speed till fluffy.
2. Top it on the muffins! Best served while warm, or refrigerate not more than 2 days.
In our modern, diet-obsessed culture amidst an abundance of food, we often have a love-hate relationship with food and feel guilt for our mindless consumption. Our fast-paced lifestyle can leave little time for us to truly tune into our needs, and daily activities, such as eating, lend themselves more to this state of autopilot than others.
We encourage you to cultivate an intuitive and mindful eating practice – to consume food with attention and intention, to be aware of the nourishment available through the process of various food preparation and to appreciate the nutritional qualities of food. Zen your diet and read on for super doable tips on how to become a mindful eater.
Is your desire to munch on food an environmental trigger, an emotional response or of true physical hunger? Before you reach for those chocolates, pause and tune into your body. Is your stomach growling? Do you feel thirsty or lightheaded? Are you bored at work? Sometimes, we feel hungry simply because of our psychological state of mind, and not truly because our body is hungry for fuel.
Ask why you want to eat and if you really need to eat. Don’t eat just because there is food around, but don’t wait till you’re famished either. Such a pattern will cause you to overeat, lead to guilt and eventual excessive weight gain. You can even help to bolster the habit of excessive eating by drinking beverages such as tea to improve your well-being. Nilufer Tea offers a unique and interesting selection of organic herbal teas that can help to improve your mood and body.
Mindfulness is really about rekindling a relationship with food and connecting with the stories behind our food. Think about the source of your food item, consider its origins, journey and health value, read the nutritional labels with more intent. What country did this food item start its journey in? How has it been processed, cooked or prepared? As you become more aware, you may even decide to choose to purchase organic, unprocessed and ethical foods and groceries in the future.
Acknowledge the time and effort that has been put into your food. Take some time, perhaps even just a few seconds, to think about the ingredients on your plate, the time needed to prepare the food, and also the intention behind all the effort that entered the plate. Thank your server or the person who prepared the food. A little gratitude promotes satisfaction and mindful habits.
Multitasking and eating all at once is a recipe for chaos. It distracts and disallows us to listen to our bodies’ needs. Remember how you went to the movies with a tub full of popcorn and before the advertisements were over, you realised your tub was almost finished? To be mindful, we need to be present and we can’t be present when we’re multitasking. It’s akin to meditation; it’s difficult to meditate when our thoughts are drawn elsewhere. In a similar vein, it’s a challenge to notice our bodies’ satiety signals and savour our food if our attention is scattered or plugged to our devices.
With your next meal, try to attend to your plate without your emails, a magazine or the latest episode on Netflix. Be attentive to the aroma, colour, texture of the different foods on your plate and as you chew, try to identify all the ingredients, seasonings and more. And if you are eating with someone, make conversation instead of gluing your eyes on your phones.
Make a conscious choice to eat healthier, wholesome foods or even go vegan! Mindful eating is not a weight loss cure-all, but it can catapult healthful weight loss as it shapes your food philosophies and bodies at the same time.
See beyond the rim of your plate, see the dangerous toll that some processed meats and dairy products can take on your bodies, and the destruction that meat production and dairy farming has on the environment. Consume foods that are all-natural, unrefined and minimally handled, foods which are closest to their natural form as possible. But of course, do note that eating clean does not give you free reign to eat endless quantities. Think about portion size control and only eat till you’re full.
Eating clean and mindfully is a continuous process which requires diligence but once you begin to get into the swing of things, it’s almost effortless! Mindful eating may be integrated into any routine overtime so embrace this new approach to mealtimes and you might find that it offers a renewed sense of enjoyment, inner peace and health. It’s not just what you eat, but how you eat that matters.
After a long and stressful day at work, our skin is akin to the Sahara Desert, dry and rough. With the demands of modern-day life, the constant air-conditioning and blue light from our computer screens, our skin's moisture is slowly zapped away. We don't always have money for luxury facials or skincare; so how on earth do give our skin the TLC it needs without breaking the bank?
Well, remember the do-it-yourself (DIY) trend that popped up in the early 2000s? It's time to bring that back. For the next time you're too lazy (or broke) to head down for a facial, simply turn to your kitchen for a quick mask fix. All you need are common ingredients that can be found in your refrigerator, such as avocado and milk. Who knew food could be as delicious as it is great for our skin? Read on to find out more about 5 DIY moisturising natural face masks recipes that you can enjoy from the comfort of your home.
Unbeknownst to many, raw honey has been touted as a holy grail beauty product since the ancient days. Its high antioxidant content help to replenish dull skin by adding moisture and glow. When paired with chamomile, which possesses anti-inflammatory properties, this facial mask will aid in boosting moisture to dry and dull skin, giving you a fresh-faced glow. In addition, this mask also helps to fight acne and other pesky breakouts. Use this mask at the end of a long day, or simply when you feel like treating yourself. After all, this mask is inexpensive, and can be found in the vicinity of your kitchen!
Instructions:
A facial mask made out of avocado and pumpkin sure sounds funky - but don't underestimate the power of these fruits. Avocado is extremely hydrating for the skin due to its high fat content, and pumpkin can help to reduce the appearance of pore size and regulate oil production. This avocado and pumpkin mask is definitely a fuss-free way to treat your skin well without breaking the bank. To take the moisturising even further, add a few pumps of hyaluronic acid, which can be found at drugstores, for glowing skin.
Instructions:
In this fully edible face mask, oatmeal takes the centre stage. Oatmeal helps to remove excess oil and dirt from the skin, and works great as an exfoliating mask. In addition, its strong anti-inflammatory properties make it suitable for sensitive and acne-ridden skin. When paired with milk, this mask becomes a great way of exfoliating dead skin cells to give a youthful and glowing complexion.
Instructions:
If you find yourself struggling to finish the bunch of bananas that you bought from the supermarket last week, simply add it to your skincare routine! Bananas can help to moisturise your skin and leave it feeling smooth and supple.
Instructions:
With fresh blueberries, raspberries and blackberries in the mix, this mask will surely fight off dullness and dryness with its high Vitamin C and antioxidant content. On top of that, this mask is going to smell so good, you'll be fighting to stop yourself from licking it off your face!
Instructions:
The next time you find yourself tight on budget but in need of a facial, turn to these 5 DIY moisturising face mask recipes for a quick fix. And here's an extra pro-tip: enjoy your DIY facial with Nilufer Tea's organic herbal tea. After all, wouldn't you want a nice warm cup of drink to hold on to and sip while lying back and enjoying the mask working its magic on your skin? If you want to go natural, go natural all the way! Get these great teas here and you'll be on your way to a better well-being.
Let’s talk about cha (茶)! Japan has a unique tea culture steeped in years of tradition, with tea touted to be the Japanese’s regular elixir of life. The nation has refined tea to a great level of artistry and spiritual importance; a culture of devotion and discipline have created tremendous time-honoured traditions and elaborate rituals in celebration of cha. Teas in Japan are unashamedly bold, sometimes bitter, but always layered with lots of flavour and complex layers. Here’s a look at some notable ones.
Matcha is an ancient vibrant green tea that mingles the elegance of Japanese tea ceremonies with the powerful world of green tea health benefits. Tender leaves are steamed, dried and pounded to produce a sweet and gently grassy flavour. As matcha comes in a fine powdered form, its nutritional content stands out as you’re able to consume matcha in its entirety and ingest all of its healthful nutrients, rather than the mere water extract of it as with other teas. To make a delicious brew at home, you’ll need a matcha bowl, bamboo whisk, bamboo scoop, mini strainer and some excellent matcha. The colour of your matcha should be brilliant green, which is often the true indicator of quality; the duller the green colour, the lower in grade and quality the tea.
A standout amongst well-known Japanese teas and the next most trendy one in Singapore, hojicha is a brown, roasted variation of green tea. It was created due to a Kyoto tea merchant’s conservationist mindset – he did not want to waste a batch of aging tea and hence roasted the tea leaves in a porcelain pot over charcoal to extend its life. The result is then a roasty toasty cup of tea with a woody aroma and a wonderfully smooth, malty mouthfeel. What a win-win situation!
Genmaicha is a marriage of two classic Japanese flavours – green tea and roasted brown rice. It was first concocted by Buddhist monks centuries ago when they mixed green tea with the crunchy rice bits that were stuck to the bottom of rice cauldrons. This was done as gesture of conservation, much like what happened with hojicha. Also known as popcorn tea, genmaicha has a light golden hue, with a perfect balance of flavourful green tea and nutty undertones of toasted grains. Tastes great with ice.
If you’ve tasted Japanese tea, there’s good chance that it was sencha. Sencha accounts for 75% of green tea produced in Japan and is the most common tea served for regular drinking use. It has a fresh aroma, refined astringency, a subtle sweetness and comes in various grades.
Gyokuro is a variation of green tea, a more expensive and premium version of the standard sencha. Weeks before the harvest, gyokuro tea bushes are shaded to prevent any exposure to sunlight which will encourage chlorophyll levels to increase. Due to the shade, the amount of theine and caffeine in the emerald green tea leaves increases and causes gyokuro to have a less bitter taste, yielding a refined brew.
Bancha is a green tea, the type you’d be offered at a Japanese restaurant whilst waiting for your food. Known as the ‘tea of the poor’, bancha is probably Japan’s cheapest sort of tea and is also sold in vending machines for the masses. It regularly forms the base for tea blends and can be served hot or cold.
Another grain-based infusion, mugicha is a roasted barley brew with a toasty flavour and slight bitter undertones. The brown barley tea is usually served cold and is a popular summertime refreshment for the Japanese.
Originally from China, oolong has since gained popularity in Japan. It’s a little more bitter than the other teas mentioned and looks similar to mugicha, but it’s made from the same leaves as green tea. Oolongcha is often served at izakaya bars (casual Japanese drinking restaurants) as it goes well with bar grub and can cleanse the oil from the food dishes after. Izakaya bars also sell oolong-hai, an unsweetened shochu iced tea.
If you are up for a challenge, Nilufer Tea offers Sakura Tea, which, at its core, contains sencha, the aromatic and subtly-sweet green tea. With green tea made fun with beautiful sakura blossoms, it is definitely something that you shouldn't miss. Get some for yourself and register with us at info@nilufertea.com!
Which cha would you pick? Find your zen and consume a delicious Japanese brew today.
