The Persimmon Tree's Fun Tea Facts

Rock Sugar Rocks for Your Throat:

Rock sugar tastes rich in any tea, but did you know this sweetener also has a rich history?
Rock sugar originated from India and Iran. Arabic writings starting from the 9th century detail the rock sugar production process. Other scripts and works from 700 years ago also mention it. Jalal-ad-Din Rumi, a Persian poet, spoke of the rock sugar in prose in the 13th century, and William Shakespeare even made note of it his writings. Back then, they would use small sticks and stems for a specific formation. Until the 1700s people mainly used rock sugar medicinally and as a preservative; now it is mostly used as confectionary. If you’ve got a sweet tooth, don’t just use any sweetener for your tea. Try some rock sugar instead. These crystals are unprocessed, which means no unwanted artificial goop. If you’re going to be brewing natural tea, why not use natural sugar? Not only does rock sugar taste delectable, but it can also be great for your throat. If you’ve got a sore throat, drinking tea with rock sugar can ease the pain. Coupled with warm tea, it can wash and moisten any dry esophagus. Just as well, rock sugar can also improve your immune system and build up protection against laryngitis. Remember, don’t go overboard on the sugar. You can purchase therapeutic rock sugar by the pound over at the The Persimmon Tree®.

I love rock sugar. Thanks for this history!

Thanks for the little facts!

Glad you like them :)

Summer Recipes:
Sun Tea
Get a glass jar with a sealable lid; for best results, make sure the jar is clear without decorations so the tea can be clearly exposed to the sun.
Fill your jar with 8 cups of water and 5 teaspoons of your favorite tea leaves.
Find an area outside where the jar can soak up the sun easily, and leave it there for approximately 3-5 hours.
Check your tea once in a while if you desire a specific potency.
Once that’s done, proceed to drink or chill it to make iced tea!

To see more fun recipes visit our blog: http://www.persimmontreeblog.com/summer-recipes/

A muddy infusion, a malty flavor, a long finish… Ever feel lost when you hear people talk about tea?
The following list covers the most common tea terms to help you decode the language of tea!

Agony of the leaves: The relaxation of curled leaves during steeping
Billy: A tin pot used for boiling tea over an open fire (Australian term)
Chunmee: A grade of curled Chinese tea
Dhool: A term describing the coppery, fermenting tea leaf

To learn more tea terms and become an advanced tea connoisseur visit our blog: http://www.persimmontreeblog.com/glossary-of-tea-terms/

- The Persimmon Tree and the Fair Trade Movement -

As an online loose leaf tea retailer, The Persimmon Tree is committed to using, and increasing the use of, Fair Trade ingredients in our products.

We work with suppliers that meet our Fair Trade requirements, supporting Fair Trade practices and assisting tea estates from around the world in becoming Fair Trade Certified.

Visit our site, and support The Fair Trade Movement: http://www.persimmontreetea.com/fair-trade

According to studies approximately 49% of caffeine is released from tea leaves after only 90 seconds of brewing and after 4 minutes you have eliminated about 85% of the caffeine. A neat little trick for those trying to reduce your caffeine intake.

Skin Benefits of Black Tea

Many people have heard of the skin care benefits of green tea, but very often, black tea is left out of the conversation. That is a shame, as black tea’s unique and high level of oxidization provides some unsuspected benefits of its own.

To read more about these great great skin benefits you can visit our blog: http://www.persimmontreeblog.com/skin-benefits-of-black-tea/

Thanks for the link!