The Beauty of Tea
Using quality glassware gives the tea drinker the opportunity to savour the emergence of the unique colour of your tea, as well as the flavour, creating a multi-sensory experience.
Why are the colours so different?
Largely, for the same reason as the very diverse flavour differences, it’s down to the processing.
With black teas, oxidation causes the breakdown of chlorophyll and the natural phenols and polyphenols known as tannins, which give brown colours when brewed.
More than that, as tea brews, the colour will deepen – it’s a key indicator for a tea professional of quality and consistency of the tea and of course to judge just the moment when to stop the brew… and to start drinking.