Hoogly Blogs / green and white tea

Tea is more than just tea :)

Tea is more than just tea :)

There is something quietly magical about tea. Not the grand, ceremonial kind though, that has its place, but the everyday cup. The one that steams gently on a kitchen counter, that waits patiently on a coffee table, that’s poured without a second thought when someone walks through the door.

Tea has always been less about the drink and more about the moment around it.

Across cultures, tea is an invitation. It says, sit down, stay a while, tell me what’s been going on. You don’t need a special occasion. You don’t need a perfectly clean house. You don’t even need the right kind of biscuits. The act of boiling water, dropping in leaves or a teabag and handing a warm cup to someone else is enough.

There’s a rhythm to it.
Kettle on.
Cups out.
Steam rising.
Conversation starting.

Tea softens the edges of a day. It gives structure to long afternoons and comfort to grey mornings. It fills the silence between two people who don’t quite know what to say yet. And sometimes, it holds space for the things that are too big for words.

Sharing tea is a small act, but it carries a lot of meaning. When you make tea for someone, you’re doing more than pouring a drink. You’re paying attention. You’re saying, I’m here with you. Whether it’s a friend dropping by after a hard week, a colleague needing a quick break, or a family member you haven’t seen in a while, tea becomes the bridge.

Some of the most important conversations don’t happen in boardrooms or on stages. They happen at cluttered tables, with mismatched mugs, where someone absentmindedly stirs their tea while talking about something real.

Tea also has a way of slowing things down. In a world where everything is instant messages, deliveries, answers. Tea still asks for a few minutes. You have to wait for the water to boil. You have to let it steep. You have to be present, at least for that short stretch of time. And often, those minutes turn into something more: a story, a laugh, a quiet moment of understanding.

Even when you’re alone, tea feels like a form of sharing. Maybe you’re sharing the morning with the sun coming through the window, or the evening with the soft hum of the city outside. Maybe you’re sharing your thoughts with a notebook, or simply giving yourself a small pocket of calm.

A cup of tea doesn’t solve problems. It doesn’t change the world in big, dramatic ways. But it changes the tone of a moment. It makes space for connection. And sometimes, that’s exactly what people need.

So the next time someone stops by, or you feel the day getting heavy, put the kettle on. Pour an extra cup. Sit down together.

Because tea, at its heart, is about sharing time. And time is the most generous thing we can offer each other.

hooglytea.com

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The plant behind your cup of tea

The plant behind your cup of tea

When you sip a cup of green tea in the morning or unwind with black tea in the afternoon, you’re experiencing the work of a single remarkable plant: Camellia sinensis. Despite the incredible diversity of teas around the world—white, green, oolong, black, and pu-erh—they all come from this one evergreen species. The magic lies not in different plants, but in how the leaves are grown, harvested, and processed.

What Is Camellia sinensis?

Camellia sinensis is a flowering evergreen shrub native to East Asia, particularly regions of China, India, and Southeast Asia. It thrives in warm, humid climates with well-drained, acidic soil and plenty of rainfall. When left to grow naturally, the plant can reach the height of a small tree, but for tea cultivation it is typically pruned into low bushes to make leaf harvesting easier.

One Plant, Many Teas

What truly sets tea apart is processing. After harvesting, tea leaves undergo different levels of oxidation, shaping, and drying, which determine the final flavor, aroma, and color.

  • White tea is the least processed, made from young buds and leaves that are gently dried.

  • Green tea is heated soon after picking to prevent oxidation, preserving its fresh, vegetal character.

  • Oolong tea is partially oxidized, balancing floral, fruity, and roasted notes.

  • Black tea is fully oxidized, resulting in bold flavors and dark color.

  • Pu-erh tea undergoes fermentation and aging, developing deep, earthy complexity over time.

The same leaves, treated differently, can create dramatically different drinking experiences.

Cultural and Historical Significance

Tea has shaped human history for thousands of years. Originating in ancient China, tea drinking spread across Asia, becoming deeply woven into spiritual practices, social rituals, and medicine. Japanese tea ceremonies emphasize mindfulness and simplicity, while British afternoon tea reflects refinement and social connection. From Moroccan mint tea to Indian chai, Camellia sinensis has adapted to countless cultural expressions.

Beyond rituals, tea has influenced global trade, colonial history, and even political movements. Few plants have had such a widespread and lasting impact.

A Living Legacy

At its core, Camellia sinensis is a humble plant with extraordinary reach. From misty mountain gardens to bustling city cafés, it connects farmers, artisans, and drinkers across continents and generations. Every cup tells a story—of soil, climate, craftsmanship, and tradition.

So the next time you brew tea, pause for a moment. You’re not just drinking a beverage; you’re tasting the legacy of Camellia sinensis, a plant that continues to shape how the world relaxes, connects, and begins each day.

hooglytea.com

 

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What are you afraid of…?

What are you afraid of…?

I suspect it’s fair to say that most of us are afraid of something. Some people can’t cope with heights; others run a mile at the sight of a spider; a large number of us are scared of the dark; and who doesn’t hear the dum-dum, dum-dum theme song from Jaws whenever you swim out a bit far in the ocean? My personal fear is people wearing large animal heads. Some people say that’s irrational and tease me about it—but when the bunny-men come for us all, they won’t be laughing, will they?!

But there is one lesser-known fear that we at Hoogly would like to draw attention to today. In fact, it’s more than a fear: it’s actually a phobia—and one that goes to the very heart of what we do as a company…

Tepidophobia

This is the fear of a badly-made cup of tea.

I think we at Hoogly all suffer from this in various degrees. The thought of a bad cup of tea brings us out in a sweat. We strive for perfection, and this means putting a smile on our customer’s faces with every brew. So we understand the feeling of dread that can mount when entering someone’s home for the first time and hearing the kettle rumble and puff, wondering if the person making the cuppa will ask how you take it. Will they mention the dunk-time? If they don’t, is it a faux-pas to bring it up? Just a quick in-and-out for me, mate. Or perhaps: Leave the thing in there; I like it as close to coal as possible. And what about the milk? A cup of tea can be savaged by inappropriate dairy levels. And what creaminess, too? Full-fat, green or red-top? Or perhaps no milk at all? Do they have alternative milks? Oat, almond, soya? And we’ve not even considered how long the kettle is allowed to cool down before being poured. So much to think about. But then you’ve found yourself in an engrossing conversation; the tea has not been drunk—it’s gone cold on the side. Don’t worry, your host says. I’ll bung it in the microwave. Your heart begins to pulse. The terror moves over your skin like a snake. Don’t do it, you try to communicate with your eyes whilst smiling. Thanks very much, you actually say, because you’re a good person. And now they’ve gone to all that effort—opening the microwave door and twiddling the knob—you’ll have to drink it. Muddy, creamy, overboiled, cold and reheated tea. Maybe you can’t be friends with this person, after all. It’s all been a horrible mistake. Ping…

Should have asked for herbal.

Should have asked for Hoogly!

We get it, tea lovers. We’re on your side. We want to take the fear away—and we invite you to discover our hygge-inspired range of mindful teas, perfect for sweeping away those stressful thoughts, calmed by the knowledge that our teas smell and taste delicious every time.

Introducing…Apricot Blossom White Tea. The perfect accompaniment to an afternoon tea, this blend of downy leaves, Chinese Pai Mu Dan and green tea is drenched in summery soft-stone fruit flavours, creating an elegant elixir for the pain of a mediocre restaurant cuppa.

Revive your senses this summer with Citrus Bloom Herbal Infusion! Luscious lemony notes are complemented by the tantalising trio of peppermint, rosemary and sage, rounded off with the sweet warmth of scattered fennel seeds. This elegant brew is perfect for parties and barbeques, keeping those long, lazy evenings alive with a bit of Hoogly magic.

Finally…fall in love with a rose. Our gorgeous, aromatic Rose Blush White Tea brings the glamour of nature to your mug, with pink rosebuds creating a luxuriously lavish floral taste, combined with subtly sweet grassy tones. This is a drink to share with someone special; and, yes, that includes treating yourself to some well-deserved Hoogly time!

That’s it from me on Freedom Day! Stay safe, enjoy the sunshine and don’t forget to add a bit of Danish delight to your tea collection!

Written by Chris Bedford

www.hooglytea.com

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