Having a cup of tea each day is a staple for many, especially here at MK headquarters. We’re delving into some of the various types of teas you have at home, as well as new ones to try the next time you feel like a change.

By Ulisha Moodley

All tea originates from the plant called camellia sinensis. The difference comes from how it’s grown, harvested and treated before packaged into our teabags.

1. WHITE TEA

This tea contains a high amount of antioxidants and is also the lightest tea. Its taste is slightly sweet with no bitterness, making it the perfect drink to have on its own.

2. GREEN TEA

There are a wide variety of flavours on offer, with the cheapest tasting bitter and somewhat like seaweed and a good quality cup tasting buttery and fruity.

3. OOLONG

Falling between green and black, a portion of oolong tea is fermented. The flavours range from sweet and fruity to nutty and roasted.

4. BLACK TEA

Black tea is strong in flavour as it is the most oxidized of the various types of teas available. A good quality leaf has notes of chocolate and caramel, whereas a cheaper version has a more bitter taste to it.

5. PU’ERH TEA

Being a purely fermented tea, pu’erh has a combination of flavours because the taste changes as the tea ages. It’s probably best that you try a variety to find a flavour that matches your taste.

6. FLAVOURED TEAS

There is an abundance of options when it comes to aromatic or scented tea. Strawberry and vanilla is a good mix and has a beautiful, lush colour.

7. HERBAL TEA

Extremely refreshing and relaxing, herbal tea contains no caffeine. A cup of this brew can help change your mood around if you’re feeling down or stressed out.

Image: Unsplash

The post Know your pantry: It’s tea time! appeared first on MyKitchen.

Shyly hiding in the woods or proudly displayed on the shelf, supermarket mushrooms are rich in antioxidants and full of flavour. 

By Roxy Greeff

BUTTON

Small and white, button mushrooms are an immature form of the common mushroom. These have a lovely woody taste that gets stronger as you cook them. They can be used in almost any dish.

PORTOBELLO

The biggest of the commonly cultivated mushrooms, portobellos belong to the same species as button mushrooms. Recognisable by their giant caps, they make a satisfying vegetarian burger patty or can be stuffed for a great starter.

PORTABELLINI

Also called brown mushrooms, these immature portobellos are similar in size and shape to button mushrooms. They have an intense earthy flavour, which makes them delicious in salads, soups or sauces.

SHIITAKE

These are an iconic flavour in East Asian dishes, where they’re popular for their medicinal properties. They work best in stir-fries, but are also tasty with pasta.

OYSTER AND KING OYSTER

With their slightly fishy taste, these mushrooms really do live up to their name. King oysters differ from their cousins in that they are stockier with a large, meaty stem. Pair them with white meat.

SHIMEjI

This is one mushroom you shouldn’t be eating raw because of its bitter taste. Once cooked, however, it exhibits a beautiful nutty flavour with a slight crunch. It’s especially delicious slow roasted whole with butter.

ENOKI

Also known as golden needle mushrooms, these can be recognised by their clusters of long, thin stems and tiny caps. They have a delicate flavour and are best served raw to retain their fresh crunch.

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