This tea is one of the most requested teas found in South America. Although this is slightly like a Green tea, the flavor of this tea can become quite bitter. Best brewed @ the temperature of 175 Degrees Fahrenheit. Great tea for early to mid-day. The water is not at a rolling boil to serve but at a light boiling stage. It is advised to drink this tea in sips, drink in the hollow calabash gourd with a metal straw (bombilla). (We do not carry these accessories).
Reference: “The Book of Green Tea” by Christine Dattner: Sophie Boussahba; Emmanuelle Javelle.
Blended Black – Angel Dreams; Dorian Grey; Lover’s Leap; Night of the Iguana Chocolate Chai; Flavored Black – Jamaican Rum;
Fruit & Herbal, Fruit & Floral or Herbal – Bingo Blueberry; Bumblefruit; Camomile Lemon Grass; Chopped Chai Mix;
Blended Green – Crime of Passion; Long Island Strawberry; Fruity Green – Organic Saipan Hibiscus Green.
Blended Rooibos – Belgian Chocolate Rooibos; Cherry Rose Rooibos; Lugano Pilamiso Rooibos;
Custom orders for high volume orders are available. More info: — Lovely packaged Loose Teas in tins – up to 25 grams
Imagine an exotic island and lounging on a beach with a little papaya, passion fruit, some petals from the sunflowers and together blended with Sencha green tea. Enjoy this cup of tea while reading a novel, after all it’s the – Crime of Passion –
China Green teas are graded according to size, shape and the age of the tea leaves.
Gunpowder; Imperial; Young Hyson; Twanksay; Hyson Skin; Dust;
India Green teas are graded from the leaf size and the style.
Grades for India Teas – Fine Young Hyson; Young Hyson; Hyson No. 1; Hyson; Soumee; Fannings and Dust;
Reference guide: “The Little Black Book of Tea” by Mike Heneberry
Green Cardamom, Anise, Cloves, Black Pepper, Ginger, Cinnamon, Nutmeg, Orange rind.
The Oolong (pronouced Wu Long) are produced the same way as the black tea, but with the exception of the fermentation is only 75 % . This produces the fruity essence of the leaf.
The quality of Oolong teas represents the grading properties. Many different qualities, such as when the leaves were harvested, time of the year and which part of the tea bush was plucked. One of the finest grades is the Formosa Oolongs and these are plucked in the summer. Because of the harsh winter months the Oolong are not listed as high standard tea.
In the Fukien province of China was the original place where Oolong teas were harvested. Although Taiwan is known for the best Formosa Oolong.
Varieties of Oolong:
Ti Kuan Yin – produced in the Fukien province, the leaves are curled from the fermentation process and the essence of leaves creates a peach tone and a nutty taste.
Formosa Oolong – tea produces an essence of peach and is grown in Taiwan. This is one of many teas grown in Taiwan.
Pouchong tea – A lightly oxidized mixture of oolong, white and green tea produces pouchong tea.
Herbal teas are actually classified as Herbal Tisane’s. Herbal Tisane’s are derived from individual plants and most commonly mixed with other herbs to compliment the blend of tea.
The history of herbs dates back further than 77 A.D. and have been used for many ailments. Herbs are directly from the plants whether it is the flower, stems or leaves that are used. Sometimes the root of the herbs maybe used from some form of treatment. Herbs are grown all around the world.
Many herbal tisane’s which are not from the Camellia Sinensis (latin) are already caffeine free, unless they are blended with other teas. Removal of caffeine from tea – Essentially brewing regular teas the second time reduces the amount of caffeine that is left in the tea.
The tea leaves are placed on drying trays until limp. Some black teas are dried in the shade or sun. Then these leaves are rolled with the combined oxygen; this releases the essence of the leaf. To release the bacteria and enzymes, the tea is green these leaves are placed into fementation. The leaves are placed into a fementing room that is temperature controlled. Another names used is oxidation, releasing the oxidized moisture out of the leaves. This process of fermentation only takes a few hours to create the coppery red color. — Black teas are broken into divisons this depends on the texture, size, finished leaf and color. —Orange Pekoe and Souchong are the two subdivisions of black tea. Grades of black tea are broken and leaf. —Varieties of Black tea: Assam; Ceylon; Keemun; Lapsang Souchong; Pu`erh and Yunnan.
What is your choice? Now you could be on a tropical island (+35 C)with a nice drink in your hand, feeling the ocean breeze across your body and getting a great tan or taking in some water sports with a new friend.
Would you rather be in a Snow Storm with temperatures of (-30 F) and the wind chill feels like (-50)? Jumping into your car after you shovelled off 4 feet of snow, hoping that your car will start because your fingertips are getting frosty through your gloves, your nose is bright red, the glasses you are wearing are completely fogged up and you have discovered that you are getting an un-welcoming draft up you coat.
What is your choice?
Out of your spice cabinet – cloves, cinnamon, ginger, garlic powder, anise seed, cardamom, black pepper and nutmeg. These are often added to your teas for added ingredients. Many Chai Teas have cinnamon, black pepper, cardamom, cinnamon, cloves or nutmeg added to the teas. Garlic spread on toast is known to help when you have a flu. Cardomom is good for circulation. Ginger is known to give you energy. These spices are not great with coffee, but some are added into wines. Pimento in Jamaica smell just like our store bought cloves. Pimento is used in many food dishes in Jamaica. Anise seed smells and tastes like licorice and is added into Mediterranean and Arabic food dishes. Main spices for spice cakes, muffins, cookies are: cinnamon, cloves, nutmeg, cardomom and sometimes ginger.