I am drinking my Winter Chi this evening. Its -5 degrees outside and we are just working at keeping warm. The cinnamon, cloves and pepper in my Chi blend are especially nice this tonight.

Its Sunday morning and we are expecting about 12 inches of snow in Brighton Michigan. Snow is nothing new for Michiganders. It is a part of our life in the northern part of the country. We get our snow blowers, shovels, and plows out and dig a path to the outside world. When we are done there is a sense of accomplishment. We can look out our windows and feel a blanket of white wrapped around us. The world looks clean and there is a view of wonder out our windows. There is typically a cup of tea in my hand at this point. There is something comforting about sipping a warm delicious cup of tea.

Organic tea is becoming more and more expected for tea drinkers. Because the tender leaf of the Camellia Sinensis is not washed after picking, it is important to know there are not harmful pesticides and other chemicals on the tea leaves during processing. It is also important to know where the tea you drink is from. Tea plants grown in heavy industrialized areas in China can have elevated levels of lead in the soil translating into the minute levels in the tea leaves. Although they claim that the levels are not considered to be dangerous for tea drinkers, it is still something to be aware of. (http://www.takepart.com/article/2013/06/12/green-tea-lead-soy-lecithin?cmpid=foodinc-fb), http://foodbabe.com/2013/08/21/do-you-know-whats-really-in-your-tea/

Here is a little history about tea. All tea comes from a single plant, Camellia Sinensis. Green, White, Black and Oolong are from this same plant. The Camellia Sinensis has been cultivated all over the world since its discovery in the 1600’s. Tea Gardens (The name for tea plantations) were even started in Hawaii and South Carolina. But the predominate locations for tea cultivation is still China and India. Green Tea is a combination of the bud and top leaf of the tea plant. After picking the tea is left to air dry. This is a short process to prevent the leaves from oxidizing. The next step is the firing process that locks in the flavors. White tea was considered a delicacy. It is harvested in early spring. The buds are withered and air dried to prevent oxidation. The process White tea goes through is minimal. This creates a delicate sweet tea. Black Tea goes through a full oxidation process of the bud and first two leaves of the plant. High quality black tea is also picked in the early spring. But black tea is withered or dried of an extended period of time. This removes the moisture out of the leaf and starts oxidation. Oolong Tea falls between Green Tea and Black Tea. It has all of the properties of green tea, but with the full flavor of a black tea. It is picked later in the season and larger leaves are used.

I grew up drinking tea with my father. Every evening it was my task to make a pot of tea. I was taught how to make a proper cup of tea from my great Aunty May. She lived to be a 107 years old and immigrated from Brighton England in 1916. She always said, “let the water boil, but not to much. Tea needs to breath ducky.” My grandfather bought a cottage in Brighton Michigan in the early 1920’s. I think he must have missed his childhood home. Since then, many of our family members have gravitated to Brighton, continuing the tradition of home, family and tea.

Welcome to your source for organic tea blends

Welcome to The Brighton Tea Company. We are located in Livingston County Michigan. Our website will be up and running soon... The Brighton Tea Company