Tea History and Preparation


FLAVOR:
Selimbong Organic Darjeeling Tea

HISTORY: A delicately flavored black tea from the classic Silbung estate in northeastern India, Selimbong Organic Darjeeling is plucked from plants growing at an elevation of more than 5,100 feet. Farmed under organic practices since 1994, leaves from this estate have justly earned the award of quality from the Tea Board of India. Shortly after the British in 1836 introduced the agriculture of tea to India, the Silbung estate was dedicated and stocked with Assam and China tea varieties. Its exceptional tea leaves have lured selective tea drinkers since 1866.


  • PAIRINGS: Light and savory meals, continental breakfasts or as an after-dinner treat.
  • CUPPING: Mellow of mouth with complex flavors and sweet, floral notes.
  • MEASUREMENTS: 1 rounded tsp. per cup.
  • WATER TEMPERATURE: Slightly boiling.
  • STEEP TIME: 5 minutes.

 


FLAVOR:
Egyptian Chamomile Herbal Tea

HISTORY: From the dry and sandy soil of Egypt, Chamomile boasts a history of thousands of years. Ancient Egyptians dedicated it to their sun god and valued it over all other herbs. The flowers, quite daisy-like in appearance with their outer fringe of white ray-florets and yellow centers, provide a beautiful presentation both before and during brewing. Our pure, unblended Egyptian Chamomile, with its large, bright flowers, produce a golden, fragrant tea worthy of its storied past.


  • PAIRINGS: Good anytime, but especially with light desserts or after dinner.
  • CUPPING: Golden, tawny hue with a delicate, smooth apple-like flavor and aroma.
  • MEASUREMENTS: 3 rounded tsp. per cup.
  • WATER TEMPERATURE: 180 degrees F. not boiling.
  • STEEP TIME: 5 minutes.

 


FLAVOR:
English Breakfast Tea

HISTORY: With classic references to the grand tradition of its English colonial origins, our English Breakfast tea comes from small-leaf trees of the Nuwara Eliya region in Sri Lanka. Growing at 4,200 feet, these plants of the Assam variety produce a greenish black leaf. Reaching maturity in a an atmosphere of tropical warmth and drying winds, this fermented leaf delivers a distinctive Ceylonese taste. Close attention to proper brewing will produce bright, clear tea with a dry, clean flavor.


  • PAIRINGS: A fine compliment to cakes and cookies at tea time, or any time.
  • CUPPING: Amber, bright liquor with a dry, clean flavor reminiscent of quality champagne.
  • MEASUREMENTS: 1 rounded tsp. per cup.
  • WATER TEMPERATURE: Full boiling.
  • STEEP TIME: 5 minutes-no more, no less.



FLAVOR:
Green Peony Rosette Tea

HISTORY: Harvested early in the season at a tender, young stage of growth, the leaves that comprise Green Peony Rosette could be said to capture the fresh, gentle essence of Spring. In Chinese tradition, the peony symbolizes Spring - the time at which tea leaves first appear, and this green tea is harvested. Lightly twisted and quickly dried to minimize fermentation, the leaves are sorted by size, gathered into "rosettes" and tied by hand. In the serving bowl, the rosettes expands while steeping to present an inviting visual blossom and growing bouquet.


  • PAIRINGS: Breakfast, mildly spiced meats and cheeses, light snacks.
  • CUPPING: The rosette reveals a striking sweetness with a distinctive, lingering finish.
  • MEASUREMENTS: 1 rosette per cup.
  • WATER TEMPERATURE: 185-200 degrees F. - not boiling.
  • STEEP TIME: 3 minutes.

 


FLAVOR:
Orchid OOlong Tea

HISTORY: More assertive than a green tea but not as bold as a black, Orchid Oolong belongs to the flavor group considered "the champagne of teas." Oolong teas derive from plants growing in the mountainous Fujian region of China. Orchid Oolong begins as small, tender tea shoots. Dried and gently rolled to release essential oils, the leaves then experience a brief fermentation, about half what occurs during the preparation of a black tea. This polishing gives the leaf a green center and red edge, and prepares it to infuse a full, fruity cup with a lingering finish.


  • PAIRINGS: During or after main courses of fish or well-spiced recipes.
  • CUPPING: Golden liquor with fresh, floral aroma close in character to a green or jasmine tea.
  • MEASUREMENTS: 1 heaping tsp. per cup.
  • WATER TEMPERATURE: 185-200 degrees F. - not boiling.
  • STEEP TIME: 5 minutes.

 


FLAVOR:
Yunnan Black Tea

HISTORY: By history, teas from the Yunnan area of China-the birthplace of tea-claim the longest lineage and richest pedigree. Originally used for medicinal purposes, tea gained wider acceptance for general consumption about 1700 years ago. Yunnan Black tea goes through an extensive and finely controlled process of preparation. Drying condenses flavors. Rolling releases and transforms essential oils. Exposure to the air causes mild fermentation and intensifies taste. The result? Color and flavors that are both rich and full.


  • PAIRINGS: Finger breads, fruits, snacks, from breakfast to afternoon tea.
  • CUPPING: Burgundy color and full flavor, faintly sweet with accents of citrus and smoke.
  • MEASUREMENTS: 1 rounded tsp. per cup.
  • WATER TEMPERATURE: Full boil.
  • STEEP TIME: 5 minutes.

 


FLAVOR:
Dragon Phoenix Pearl Jasmine Tea

HISTORY: Graced with the scent of jasmine flowers, Dragon Phoenix Pearl Jasmine imparts an unmistakeably distinct bouquet and light yet complex flavor. Following a tradition that dates back 800 years, jasmine teas gain their distinctive character in two stages. After spring harvest, leaves are set aside until jasmine flowers mature in late summer. Tea leaves are then combined briefly and individually with jasmine flowers, separated, and rolled into pearl-sized balls for shipping, brewing- and savoring.


  • PAIRINGS: Nicely compliments savory and well-seasoned menu items.
  • CUPPING: An assertive jasmine aroma introduces a complex flavor with floral accents.
  • MEASUREMENTS: 1 level tsp. per cup.
  • WATER TEMPERATURE: 185-200 degrees F. - not boiling.
  • STEEP TIME: 5 minutes.

 

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