BLACK TEAS

DARJEELING TEAS(INDIA)
This is the most expensive, sought-after black tea in the world. Fine Darjeelings usually have lighter liquor than other black teas, from a light reddish colour to a bright gold. Astringency is usually quite pronounced, and the aroma and flavour hint of almonds and wildflowers. Darjeelings from the first harvest (First Flush) have light, flowery taste, what differentiates them from ones from autumnal harvest - with strong and full aroma.
To steep use 1 - 1 1/2 level teaspoon of tea per cup of water. Steeping time:
-Darjeeling First Flush: 2 - 3 min

Darjeeling with soft flowery note. Check out our recipe section, this tea works well to make Capputeano.

Smooth, full bodied Darjeeling from the well-known Steinthal tea garden with a tradition of more than 150 years

CHINA/FORMOSA TEAS (TAIWAN)
China (Formosa) tea origin from plantations situated in very different regions - that's why these teas are often totally different in taste. Most popular plantations are: YUNNAN, creates brown liquor and has a subtle, earthy, peppery flavours. KEEMUN, which is the foundation of many English Breakfast blends. Most Keemuns produce red liquor with a subtle combination of flavours; the aroma is often rich and fruity, sometimes with suggestions of plum and apple. Some Keemuns have a delicate smoky flavour (though not as smoky as Lapsang Souchong). LAPSANG SOUCHONG teas are fired over smoking pine needles, which produce a striking smoky odour and flavour. The best varieties are not overwhelmed by the smoke, but retain subtlety and a mix of other flavours. Lapsang Souchong is this kind of tea, which you will love or hate, but will not remain indifferent to it.

BAILIN GONGFU

DECAFFEINATED TEAS
All of our decafinated tea are naturally decafinated using a water process in which tea is steamed and no chemicals are used . We favor the steaming process as it is environment friendly and and there is no chemical residue in the tea.

BLACK TEA BLEND
Generally a blend of different black teas that are robust and full bodied, and go well with milk ( Breakfast Teas). Afternoon blends are generally lighter then breakfast blends. Both are very popular.

VANILLA BOURBON

WINTER DREAMS! SEASONAL!

PU ERH TEAS

Pu-erh or Puer tea ( Chinese ??? ;pinyin: pu'erchá) is a fermented tea, named after Pu'er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it can be over 50 years old and is usually aged at least 1-4 years. Over this time it acquires an earthy flavour due to fermentation (not the oxidation used for oolong or black teas). This leads to Pu-erh having the unique trait among tea varieties of not losing its qualities after a year or two and of being classified by connoisseurs by year of production.

In Cantonese culture, pu-erh is known as po-lay, bo-lay tea, or bo-nay tea and is often drunk during dim sum meals with family and friends, as it is believed to help with digestion. Pu-erh is considered a medicinal tea in China.

The Pu-erh tea tea has been subject to a number of health studies. A number of medical studies have substantiated claims that the tea helps reduce cholesterol levels and saturated fats in humans, and that it might also assist in weight loss.

As well as in the form of loose leaves, Pu-erh tea is typically bought in hard, dry cakes of compacted tea..Unlike other varieties of tea, Pu-Erh Tea is traditionally made with older leaves (not the first flush or budding leaves) from tall and old trees. These trees are of a type only found in Yunnan Province, known as broad leaf tea. The leaves are covered with fine hairs, are larger than other tea leaves, and have a different chemical composition. The leaves are then left green or moderately fermented before being dried. Often times the tea is then formed into cakes or bricks, wrapped in paper or pomello rinds, and stored outside exposed to moisture, air, and heat in order to further mature. Then the tea is stored underground for several years before taking on the darker, mellower characteristics that make Pu'erh tea. This type of tea originated from the natural aging process that happened along the ancient caravan routes, and the tea bricks were at times used as a form of currency. The tea bricks developed a unique flavor that was then refined by aficionados.

Preparation: to prepare Pu-erh tea from cakes, carefully pry out the desired amount of leaves and place in a teapot. Rinse by covering with boiling water and quickly pour off. Cover with boiling water again and let steep 1 - 3 minutes (depending on how light or dark you want the tea) and serve. Pu-erh tea can be steeped multiple times.

AGED PU ERH

YUNNAN CHI TSE BEENG CHA PU ERH CAKE

YUNNAN QING PU ERH CAKE- (GREEN)

Earthy, full bodied China black with a hint of smokiness. Dark brown cup with red nuances. Each toucha makes 3 to 4 cups. For additional information see China / Formosa above.

OOLONG TEAS

Oolong tea wulóng ) is a traditional type of tea somewhere in between green and black in oxidation. Although it has a taste more akin to green tea than to black tea, it does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It should be brewed strong and bitter, yet leave one's mouth with a faintly sweet aftertaste.

The term "oolong" means "black dragon" or "black snake" in Chinese; various legends describe the origin of this curious name. In one legend, the owner of a tea plantation was scared away from his drying tea leaves by the appearance of a black snake; when he cautiously returned several days later, the leaves had been oxidized by the sun and gave a delightful brew. Another tale tells of a man named Wu Liang (later corrupted to Wu Long, or Oolong) who discovered oolong tea by accident when he was distracted by a deer after a hard day's tea-picking, and by the time he remembered about the tea it had already started to oxidize. Others say that the tea is called "oolong" because the leaves look like little black dragons that wake when you pour hot water on them.

Formosa OOLONGS, grown in Taiwan, have a long-standing reputation as the finest oolongs available. They are called the "Champagne of Teas".

Heat water to a rolling boil and let it cool down for approx. 1 min. Use 1 - 1.5 level teaspoons per cup of water. Steeping time: 1 to 1.5 min. Oolong teas are good for multiple infusions - just add new hot water to the pot and increase the steeping time slightly. Repeat until the flavour starts to fade.

GREEN TEAS

Green tea is picked and then quickly dried, pan-fried, steamed or fired in an oven. The goodness of the leaf is sealed inside. Given the high levels of polyphenols, it is believed to have the greatest amount of health benefits. Green tea leaves are minimally oxidized and thus have less caffeine than other types of tea.
Heat water to a rolling boil and let it cool down for approx. 1 min. Use 1 - 1.5 level teaspoons per cup of water. Steeping time:
 - Formosa Green Tea: 1- 3 min
 - Japan Green Tea: 1- 1.5 min
 - White 1-1.5 min

Some Green and White teas are good for multiple infusions - just add new hot water to the pot and increase the steeping time slightly. Repeat until the flavour starts to fade.

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MATCHA TEAS

TRADITIONAL MATCHA TEA

Check out our matcha accessories, everything that you need to make and enjoy your matcha. Just click here.

MATCHA FOR COOKING-NEW!!!

Celebrated for hundreds of years for its unique and abundant nutritional properties, matcha is the greenest of green teas. Matcha for cooking is our matcha green tea blended for culinary use. perfect for matcha green tea chocolate, ice cream, and lattés. How to prepare it - see our Recipes page.

MATCHA LATTE TO GO-NEW!!!

Matcha green tea blend for matcha green tea latte lovers on the go. How to prepare it - see our Recipes page.

Matcha is the oldest variety of shade grown Japanese green tea ground into a fine powder, (Japanese tea ceremony) and has has been part of zen Buddhist culture for over 800 years. Unlike regular teas where the most nutritious tea leaves are thrown away , Matcha green tea is mixed with water and consumed entirely. Thus, by virtue of ?eating? the tea leaves rather than just drinking the water from it, one consumes 10 to 15 times the nutrients found in regular green teas. Grown in the rich soil of the Nishio tea plantations, Traditional Matcha is made with 100% Nishio region Tencha tea leaves. Muzi Traditional Matcha green tea is made exclusively from the tips of the youngest tea plants. Smooth, delicate and lightly sweet, Muzi Traditional Matcha is custom blended for our customers.

Preparation Time: Whisk the tea for 15 seconds
Temperature: 176F/70c to80C
Amount: Place two matcha scoops or 1/2 level tsp of matcha green tea into a matcha bowl or a round cappuccino mug or soup bowl which has about 2 oz of water . Using a bamboo whisk, whisk the tea using a back-and-forth motion while adding another 4 to 6 oz of water, whisk up to 15 seconds, or until the tea power evenly disperes into the water. A fine froth should develop on the surface. Enjoy.

$30 / 30g-tin

$25 / 100g-bag

$18 / 200g-bag

White Monkey Paw is technically a green tea made from the top two leaves and the bud of new season growth (Late March / early April). It originates from the Wuyi Mountains in Fujian Province, China. These delicate leaves are gently and gingerly steamed and dried. The dried leaf is said to look like that of a monkey's paw. The leaves still show the "hairy down" on them which indicates that these leaves were plucked very early in the morning and within the first two weeks of the new season of growth. Even though this is a green tea, the visual appearance and cup liquor is so delicate that this is known as a white tea.

WHITE TEAS

White tea are slightly fermented and come from selected varietal tea bushes. The leaves of these varietals are slightly paler in color which is evident in the brewed infusion. Some leaves even have slight hairy down on them (Silver Needle, Bio White Peony exhibit this characteristic very well). White teas are particularly high in polyphenols. Pai Mu Tan and White Peony show a delicate lingering fragrance and a fresh mellow sweet taste devoid of astringency or grassy flavor with a shimmering clear infusion. You will notice a very mild peony aroma when brewing the tea and a floral aroma, the tea is best brewed with good mineral water and at 70°c (158°F) to 80°c (176°F). The brew is a very pale green or golden color. Fruity and darker than Silver Needle, yet not as strong as Shou Mei. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.

BIO WHITE SATIN(WHITE)

Chinese white tea. controlled, ecologically produced.

SILVER CLOUD (FLAVOURED (WHITE)

SILVER NEEDLE (WHITE)

FLOWERING TEAS

Production: Handsewn flowering tea are produced in China,also commonly referred to as blooming tea . Green teas are picked in the early mornings. While damp, the tea leaves are flattened and sewn with cotton thread into the various shapes and bundles. Some shapes take about one minute to sew while other more elaborate designs may take up to 10 minutes. While still moist, the leaves are shaped into balls, mushrooms, cones, etc. Finally, the teas go through the usual drying, oxidation and firing process.

Hand-tied teas have been produced in China for millennia. Over the centuries, artisans from nearly every tea growing region in the country have rolled, tied and twisted hand plucked green and or white leaf with flowers and herbs to create what can only be described as drinkable works of art. The level of care that went, and still goes into, producing these wonderful teas meant that only the finest ingredients could be used - the best tea shoots available and additional ingredients that commanded the same respect as the tea itself. The flowers we are pleased to offer you here, are a fabulous example of what can be done with a high quality green or white tea, with the loving touch of a master. The tea selected is of an equally high caliber, as are the blossoms added to the tea to enhance the visual appearance of the infusion. Steep a pot today and watch as the leaves and flower unfold - it is true craftsmanship in the cup.It's not every day that you get a chance to serve a work of art!

Steeping Instructions: Place one Flowering Tea in a teapot. Bring water to a boil, let rest for 1 minute,and pour over tea. The tea leaves will unfurl and the tea flower will slowly open. Allow to steep 2-3 minutes, to desired strength.
After enjoying the first pot, a Flowering Tea may be re-steeped 2-3 more times. Tea should be decanted into teacups after the appropriate time so that leaves do not remain in hot water, which would adversely affect the fine taste of this tea. Please note that above estimations are based upon a glass teapot which holds 700 to 800 ml (18-20 ounces).

So you need a glass teapot: Just click here.

$10.00 / 4 flowers

$10.00 / 4 flowers