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#green tea

A graphic featuring a person stirring loose-leaf tea in a ceramic cup. The right side contains a teal background with white text that reads "Tea Term Tuesday: Steep." Below, a paragraph explains the importance of steeping in tea preparation, touching on temperature, methods, and flavor extraction.
on by Nora
Moody Brands Moody Teas

Tea Term Tuesday: Steep

Steeping is the key to unlocking the rich flavors and aromas hidden within tea leaves, but did you know there’s more to it than just soaking leaves in hot water? From the origins of the word steep to the nuances that differentiate it from brewing, this guide explores the art of steeping, covering optimal temperatures, steeping techniques, and even traditional methods like Gongfu and Grandpa style. Whether you prefer bold black tea, delicate white tea, or a refreshing cold steep, mastering your steeping process can transform your tea experience. Ready to elevate your cup? Let’s dive in!

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A graphic introducing Tea Term Tuesday focused on tea grading, with detailed text about the history, grading systems, and impact on tea quality.
on by Nora
Moody Brands Moody Teas

Tea Term Tuesday: Tea Grading

Hey there, tea lovers! Ever wondered what’s up with those mysterious tea grades like FTGFOP or BOP? Don’t worry—we’ve got you covered. Tea grading is all about sorting leaves by size, shape, and quality. Spoiler alert: it has nothing to do with flavor but can still tell you a lot about your brew. Back in the 19th century, British merchants came up with the Orange Pekoe (OP) grading system to keep things consistent as they shipped tea worldwide. Think of it as a quality control checklist for tea leaves. Today, grades like “Golden Flowery Orange Pekoe” (GFOP) or “Broken Orange Pekoe” (BOP) help tea enthusiasts decode what’s in their cup, whether it’s a smooth, whole-leaf luxury or a bold, quick-brewing powerhouse. So next time you see FTGFOP on a label, you’ll know it’s not just alphabet soup—it’s tea royalty. Cheers to steeping smarter!

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A promotional graphic for a Tea Term Tuesday blog post about caffeine. The background features an artistic blend of coffee beans and loose-leaf black tea. The text highlights the benefits of tea’s natural caffeine paired with L-theanine, which provides steady, focused energy without jitters. It teases the exploration of caffeine variations across teas, brewing techniques, and alternatives like guayusa and yaupon.
on by Nora
Moody Brands Moody Teas

Tea Term Tuesday: The Buzz About Caffeine in Tea 🍵

Looking for the perfect energy boost? Tea's natural caffeine pairs beautifully with L-theanine to deliver steady, focused energy without the jitters. In this week’s Tea Term Tuesday, we explore how caffeine varies across different teas, how brewing techniques affect caffeine content, and why tea alternatives like guayusa and yaupon deserve a spot in your cup. Whether you need a morning motivator, a midday lift, or a caffeine-free unwind, we've got all the tips and tea blends to match your mood.

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A graphic featuring text and an image of tea leaves laid out on large circular trays, arranged in vertical stacks for processing. The text explains oxidation as the process behind the flavor differences in teas like green, white, oolong, and black. It invites readers to explore how oxidation impacts tea in a conversational tone.
on by Nora
Moody Brands Moody Teas

Tea Term Tuesday: Let’s Chat About Oxidation

Ever wondered why your green tea tastes fresh and grassy while your black tea is bold and malty? It’s all thanks to oxidation—tea’s magical glow-up process. Oxidation is what transforms freshly plucked tea leaves into the wide variety of teas we know and love. From the delicate floral vibes of white tea to the rich, malty depth of black tea, this natural process is the key player. In this week’s Tea Term Tuesday, we’re spilling the tea on how oxidation works, how it shapes your favorite brews, and how to taste the difference. Ready to dive in? Grab your cup and join us for a fun, flavorful journey! 🌿☕

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