Offering Teas, Herbs, Cultural and Spiritual Items from Around the World.
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1. Bring fresh cold water to a temp of 180F.
2. Warm your teapot with several ounces of hot water for about 30 seconds and then empty.
3. Add 1 tsp. of tea for each 6 - 8 oz. cup you are making (depending upon how strong of a cup you like). Since different teas have widely varying leaf size, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas use more, with tightly rolled leaves use less.
4. Rinse the leaves. Pour water over the leaves and allow to set just a few seconds. Pour the tea out.
5. Fill your pot again with water. Cover and let steep for 1 to 3 minutes. The time it takes for tea to brew depends on the leaf size. The smaller or more delicate the leaf, the faster the tea infuses.
Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color.
Most green, oolong and white teas are good for multiple infusions. Just add fresh hot water to the pot and increase the steeping time slightly for each subsequent infusion. Repeat until the flavor starts to fade.
Green tea is typically made from more mature tea leaves than white tea, and may be withered prior to steaming or firing. It is not fermented and, therefore, generally contains more antioxidants than other teas, except white, and less caffeine in the liquor than oolong and black teas. Green tea has beauty of shape, a strong fragrance and a rich, natural, fresh taste. It has a great potential health benefit since most nutrients and antioxidants are preserved.
The process for making green tea is the shortest. Withering is normally done first, but this step might be omitted. The oxidation process is stopped after a minimal amount of oxidation by application of heat; either by roasting, steam or blown with hot air. This kills the active ingredients in the cells of the leaf. Also, more of the water content of the leaf evaporates making the leaf more pliable and easier to roll. After withering, the leaves are pan fried or fired to further prevent any oxidation from occurring. The last step is to roll the leaves and dry them one last time for its final shape. The green tea leaves usually remain green. The tea is normally processed within one to two days of harvesting.
During the Tang Dynasty, wild tea was gathered and then processed. Processing involved steaming the tea on a bamboo tray, grinding the tea into a fine pulp called tea mud and then placing this mud into moulds. The tea was then pressed and left to harden. It was then transferred out of the mould, dried in the sun, and baked to prevent rotting. This is very different to how green tea is processed today.
"Now this is what green tea is supposed to taste like.Your Organic Sencha has a wonderful taste. Sweet on the forefront, creamy in the middle and finishes off with a nice vegital finish. It's a must-try! "
Origin: Zhejiang - China
Refreshing China green tea. Lovely flat leaves made in the Japanese Sencha style. Crisp, grassy notes with all the benefits of Green! The harvest takes place towards the end of the growing season which yields a thicker, fibrous leaf and a lower caffeine content. Bancha tea is frequently described as "three-year tea" because the leaves up to three years old are harvested. The large leaf, the tangy, slightly bitter taste as well as its low caffeine content are characteristic of the Japan Bancha. It is favored among Japanese citizens for daily use due to the high content of beneficial ingredients such as Theanine, Catechins (polyphenols), Flavonoids, Vitamins, Minerals and essential Amino Acids. Bancha also has two subcategories: Hojicha and Gen Mai Cha. This tea is particularly recommended in a microbiotic diet.
Ceylon OP 1 Vithankanda Estate
Origin: New Vithankanda Ratnapura, Sri Lanka
Certified Organic/ Fair Trade
When we choice this Ceylon from the Iddalgashina Estate in Sri Lanka for our green tea, it was one of the best that we sampled, it has a light and pleasant taste. A unique tea with marvelous mellowness but all the subtle character of a full-bodied black Ceylon. Rare at any time of the year & highly recommended. Beautiful long, green, full leaves unfurl with a distinct aroma & pleasure for all the senses.
Darjeeling - Green
Origin: Risheehat, Darjeeling, India
Certified Organic/ Fair Trade
Another beautiful offering from the famed Makaibari Estate; this green is, without doubt, Darjeeling finery. Enjoy the light, crisp, grassy notes & clarity of this cup. Cradled in the lap of the Himalayas, the mystical land of the ancient seers and saints, where the Vedas were created, Located at between 3000 and 4000 meters above sea level, it is at the perfect altitude for tea growing. Makaibari (literally "Maize Land") is in Kurseong, the Land of the White Orchid, in Darjeeling. In 1859, this magical land saw the development of the now fabled tea estate. It went on to become the best tea garden in the world. Unlike the neighboring tea estates, where clear cutting and mono-cropping is the status quo, the Makaibari estate maintains 66% of its acreage as undisturbed rainforest. Complete holistic practice of biodynamics and Permaculture at the highest level.
Gen Mai Cha
Bright, delicate Bancha mixed with toasted and popped rice. Light green with delicate barley/pop corn taste. A visual treat like snow in the springtime. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. during the firing of the rice, it is not uncommon for rice to ‘pop’ not unlike popcorn, hence the pet name ‘popcorn-tea’. This is one of the most popular teas at restaurants in Japan. The tea was created during a WWII tea shortage in Japan, the enterprising Japanese added husked rice to the tea leaves to extend the life of their tea supplies, serendipitously creating a classic tea enjoyed by countless people around the world. This Japanese green tea is not only a delight to drink but to see as well. An excellent way to drink green tea!
A visually stunning, finely blended style of desirable upper stems. Inexpensive and an enthusiast's tea, it is nevertheless rarely seen outside Japan. Kukicha is also called stick or twig tea. Also known as the “peasant's drink“, so-called because farmers drank it after selling the leaves to sophisticated urbanites as a cash crop. Kukicha Tea is created in Autumn when the last tea harvest takes place and the caffeine level is at its lowest. It is strictly made from stalks produced by harvesting of one bud and three leaves. They then undergo a traditional process that calls for steaming and four separate roastings in wood fired, iron cauldrons. Kukicha is considered to be the perfect complementary beverage for a grain based or mostly vegetarian diet due to its alkaline qualities and very low level of caffeine. among macrobiotic and natural food aficionados. Kukicha is the lowest in caffeine of the traditional teas, 90 percent less caffeine than regular brewed coffee.
Royal Ceylon Small Gunpowder
Origin: Dimbula, Sri Lanka
Surprising body for a green tea! Enjoy the captivating taste and the intriguing hint of oakiness. Dimbula, the region where the tea is grown, is situated high above sea level, an ideal environment for producing full-bodied flavorful tea. The peak quality time is during February when northwest monsoons create dry weather conditions. Gunpowder tea is produced like green tea but after the steaming process the tea is tightly rolled into what appears to be pellets. When hot water is poured over the leaves, they quickly expand and in some cases almost fill the cup. The tightness of the rolled pellets yield excellent flavor as well. Royal Gunpowder tea is manufactured in very limited quantities from specific requests due to the time and diligence required to manufacture this high quality tea. It is very difficult to achieve such a tight roll on the leaves. This particular tea will be able to be stored for along time without any deterioration in quality.
Temple of Heaven Pinhead
Certified Organic / Fair Trade
The best Gunpowder Green Tea is Temple of Heaven Brand. It's not only famous in China but also all over the world. Made in the pearl or gunpowder tradition, hand rolled into tiny pellets that unfurl into long banners of satisfaction. A mild, fresh tea with a clean palate. Tiny pearls, hand-rolled, leaf by leaf, made of some of the finest Chinese green tea make up Temple of Heaven Gunpowder tea. The tea leaves are specially selected for quality, size and style. They are then rolled into tight nuggets. Gunpowder tea keeps a lot longer than other green teas and is favored because of this characteristic. Gunpowder tea comes from the province of Zhejiang in China and from Taiwan. Legend has it that the name Gunpowder was given by an young English clerk who thought the tiny rolled green balls looked like gunpowder and the name stuck.
Origin: Jiangxi, China
Fresh, sweet, vegetal notes, refreshing and cooling. Bright green color redolent with energy and a pleasing comforting fragrance that reassures you like a wide open meadow. Historically prepared by roasting, today Sencha is steam treated before further processing with hot-air drying and finally pan-frying. The flavor, color and quality of Sencha varies, depending not only on origin but also season and leaf processing practices employed. Later harvests of Sencha have more astringent qualities, a more robust flavor and generally less aroma. The earliest season Shincha (first month's sencha harvest) is available in April in the south of Japan, and prized for its high vitamin content, sweetness and superior flavor. Sencha is crafted from the smaller leaves, which have a more refined taste. Sencha has a natural sweetness; it's lively on the tongue, assertive, and clean.
Origin: Kagoshima, Japan
Gyokuro is made from single buds that are picked only in April/May. In an effort to encourage chlorophyll development (responsible for the dark green color) and reduce tannin levels (the source of its sweet favor), the tea is covered with black curtains, bamboo or straw shades for 3 weeks before plucking. The leaves are small - about 3/4 of an inch long and extremely fragrant and tender. Immediately after plucking they are taken to the factory and steamed for about 30 minutes to seal in flavors and arrest fermentation. Next they are fluffed with hot air, pressed and dried to around 30% moisture content. The tea is then rolled repeatedly until it resembles long thin dark green needles, then dried until around 4-6% moisture content. The tea is then ready for drinking! (Gyokuro is usually brewed in a Japanese Kyushu style teapot and served in cups with no handle.)
Origin: Rukeri, Rwanda
A grainy broken Pekoe with a bright and lively liquor. Hints of malt macademia finish the cup.It was exactly that thought that led an American named Joe Wertheim to Rwanda to purchase Rukeri Estate in the mid 1970s. The estate was first planted by Europeans back in the 60s and like the rest of the Rwandan tea industry at the time was modest in size. Over the years, as Wertheim and his company weathered the ups and downs of life in Rwanda, the estate grew and prospered. A good reason for this was the belief that growing tea was more than a way to make money for the company - it could help strengthen the Rwandan economy, and improve the lives and productivity of Rwandans themselves. Their vision spread throughout the industry to great effect - in 2002, with 15000 tons produced, tea became Rwanda’s largest export and one of the largest employing sectors in the country.
Kenya Green BP1 / CTC
Origin: Kapchorua, Nanda Highlands, Kenya
Kapchorua?s green teas are produced using a technique that was developed and perfected on the estate itself. The unique process differs from that of almost every other producer in the world in that the fresh leaf is not steamed or fried prior to curing. Instead, after withering, the tea is put through a CTC (cut, tear and curl) machine. The shredded leaf is then allowed to sit for approximately three minutes in order for slight fermentation to occur and then fed into a large dryer for final curing. The resulting green tea is consistently full-bodied and highly flavory. (Notably absent is the grassiness associated with most green teas.) Kapchorua?s high quality is renowned throughout the tea world and has led to the estate being recognized by both the Fair Trade Labeling Organization and Ethical Tea Partnership for outstanding production. We?re sure you?ll be delighted and amazed by the depth of character of what is truly one of the world?s finest and most unique green teas.
Ban 2 Go - Made to Japanese specifications
"Sencha Special – Made to Japanese specifications
Country of Origin: Nandi Highlands, Kenya
A clean and smooth green tea that is unlike any other green tea on the market providing a flavor of crisp asparagus, fresh cabbage and toasted oats. The whole tea leaves steep multiple infusions of vibrant green liquor. A must-have for any green tea drinker!
Artisanal tea leaves… You will be amazed at the giant tea leaves steeping deliciousness in your cup. Once unfurled, you can see the actual whole leaf that the farmer carefully hand-plucked from their Nandi Hills tea garden.
The only tea from Kenya plucked, processed and shipped from small-scale farmers! Pesticide free. No chemicals are ever sprayed on the tea leaves.
Did You Know?
Green tea and Vitamin C
According to a 1997 study on Japanese Teas, Gyokuro green tea is the tea-world’s best source of Vitamin C. How much does it contain? Up to 10mg / cup. Around 10% of your recommended daily Vitamin C intake.
Chun Mee is a pan-fired tea. Pan-fired teas have a less vegetal and nuttier flavor, that can be light or more intense, depending on how the teas was made. For example. lung ching or Dragon well is also nutty, but with no smokiness and very light compared to Chun Mee. Chun Mee is a light, mild Chinese green tea with a characteristic buttery, plum-like flavor. It has a slightly astringent taste and a clean finish. Like all green teas, Chun Mee is made from the leaves of the camellia sinensis plant, and is pan-fired soon after harvesting in order to halt oxidation and preserve its bright green color. In strength and color, Chun Mee is quite similar to Gunpowder, but with more smokiness. Chun Mee green tea has a bit more astringency than other green teas, and is suitable for drinking with sugar, honey or even milk. Because of its strong flavor, Chun Mee is great for flavoring and scenting. It’s often used in some African countries for making mint tea, similar to Moroccan mint tea made with Gunpowder tea leaves. This tea makes for a great daily green tea.