|
|
 |
|
|
|
Tea bricks were traditionally used as a method to transport tea by camels along the Silk Road to Central Asia. Compressed tea retains its quality for a long time. In the West, it is mainly a decorative item for the tea lover who has everything - despite the fact that the tea is quite delicious. Beautifully decorated on both sides, try this tasty, delicate tea as an unusual product for yourself or for the tea lover in your life. |
|
|
 |
|
|
|
|
|
|
The history of this tea goes back hundreds of years. In the city of Xian in central China one can see historical marker that is acknowledged to be the beginning of the Silk Road - the trail that lead to central Asia (areas such as the Caucuses and the Black Sea). One of the commodities taken along the Silk Road was tea. The tea that was carried on the camel trains left a lasting impression on central Asia - so much so that to supplement their importation of tea, tea was cultivated in the region. During the Czar's time, tea was the most important drink after vodka. In fact, even today the tradition continues as Russia and the CIS are major consumers of tea in world terms. Their tastes have changed over the years, but light, bright, flavory teas are still in high demand in Russia. Quite often the tea is thrown into a pot and allowed to simmer and steep all day; (evidence of this custom can be seen in the Russian samovar - the ideal means of serving tea Russian style). This is one reason you need a light liquoring tea with flavor to be considered for Russian Caravan Tea. The Lapsang Souchong in the blend gives it a hint of mystery.
|
|
|
|
|
|
|
|
|
|
|
The Japanese refer to tea as "Ocha" : the Cha translates as tea, and the O is placed before it to signify "that which is honored". Tea is an essential ingredient in Japanese life and the inhabitants of this intoxicating island consume almost all of the tea it produces. Sencha is very popular in Japan and is traditionally known as a "guest tea," brought out to impress as we might with fine china or crystal. There is actually a Sencha tea ceremony, with several schools offering courses for this fine art.
The highest quality teas in Japan come from the prefectures of Shizuoka and Uji. Our Sencha comes from Shizuoka. Beginning at the end of April/start of May of every year, many Japanese head to Shizuoka to witness the first leaf growth. This is known as the "first Cha" or "wakabi".
Much of the elegance and color of this fine tea is due in part to the Japanese style of processing : Steamed immediately after plucking, it is then air-dried. These two steps help preserve the flavor, fragrance and wonderful color of the tea. Finally, the leaves are then either roasted or pan-fried, helping them to achieve the mild, nutty flavor they are prized for.
Sencha is a vivid green tea with exceptionally smooth leaves that provide a clear yellow-green liquor that is grassy sweet and clearly astringent. Invite the neighbors over for tea and enjoy! |
|
|
|
|
|
|
|
|
|
|
Kambaa is one of the premiere factories under umbrella of the KTDA (Kenya Tea Development Authority -a state run corporation). Each factory in the KTDA relies on the ‘small holder' (small individual family farming unit) to provide the green leaf for the making of black tea. Within the KTDA ,there are 150,000 small holders supplying green leaf to 39 factories scattered throughout the tea growing districts of Kenya. Despite such a diverse supply of green leaf to the various factories, there is very rigid quality control mechanisms in place which ensure that farmers tender top quality produce. Kambaa is consistently within the top 4 quality tea estates of the KTDA and, indeed, Kenya.
Tea is a very important product for Kenya. The industry provides employment for several hundred thousand people from the small holders through to the steamship companies that transport the tea around the globe. Tea is a relative newcomer to the Kenyan agricultural scene. It was started by British planters after World War II. Many of these planters were feeling unwanted in India (India achieved independence in 1947) and migrated to Kenya. Despite a ban on the transfer of plants and information, these planters smuggled Indian tea plants into Kenya. The plants thrived in the Kenyan climate and today Kenya is the world's second largest exporter of tea.
Kambaa is grown in Kiambu, east of the Rift Valley at 5,900 ft. above sea level. This bright, coppery infusion is rich and full bodied with superb flavor and a clean finish. The cup has thickness and lively character.
|
|
|
|
|
|
|
|
|
|
|
Lapsang Souchong is a unique tea from the Fujian province of China. This tea gets its character from the special smoking process used in its production. After plucking, the leaves are withered in bamboo baskets over pine or cypress wood fires. Then, they are pan fried and rolled. After the rolling process, they are placed in wooden barrels to develop their pleasant aroma. Finally, they are placed in bamboo baskets and hung on racks, once again over smoky pine fires, where they dry and absorb the essence of the smoke. The finished tea leaves are thick and black. When steaped in hot water, they produce a bright reddish-orange cup of tea. The flavor and aroma are very assertive, appealing to those who like a bold cup of tea. |
|
|
|
|
|
|
|
|
|
|
During the 1930's, there was a tea garden in Darjeeling owned by Mr. Bagdon who lived in London but visited the tea garden regularly. He had two daughters. The younger daughter was named Margaret. When she saw the tea garden, she fell in love with it, hoping one day she would have an opportunity to return. Sadly, she fell ill on board ship during the return trip to England and died soon after. In her memory, her father changed the garden's name to Margaret's Hope. It is believed that she visits the estate bungalow from the western side, coming through the main guest room and leaving from the study through the verandah to the tennis courts.
The bushes at Margaret's Hope are almost entirely the Chinese Jat (genus), accounting for the green leafed tippy appearance of the manufactured leaf and the superb fragrance. Because the tea is grown at such high altitudes and in relatively cool weather, the bushes do not grow quickly, and, as such, the production is limited. The best time of the year for quality is during ‘second-flush' (end of May - end of June). During this time, Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants; but most often it is described as similar to the taste and fragrance of muscat grapes.
|
|
|
|
|
|
|
|
|
|
|
Osmanthus tea is produced in a similar fashion to jasmine tea. A layer of osmanthus blooms are placed between the fresh tea leaves and the delicate scent of osmanthus is allowed to permeate the tea. Following this, most of the osmanthus blooms are blended into the tea to enhance the visual appeal as well as boost the flavor. Osmanthus blooms are very delicate and the aroma from the blossoms is equally delicate resulting in mild peach flavor notes on the tea.
Flowers play an important part in Chinese life and osmanthus is no exception. Osmanthus flowers are said to improve digestion and make the ‘tea drinker' live a longer and healthier life. Combine this with the health benefits of green tea and you achieve a tea that is particularly popular in Chinese life.
|
|
|
|
|
|
|
|
|
|
|
White tea is very different from other types of tea, namely green and black. White tea leaves are plucked from a special varietal tea bush called the Narcissus or chaicha. The leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). Instead, the leaves are naturally withered and dried in the sun. Only two distinct leaves and the bud are selected from the bush. These leaves must show a very light green almost gray white color and ideally be covered with velvet peach fuzz. The leaves for Shou Mei, also called Sowmee, are plucked during April, May and June in the Fujian Province of China. The lack of processing and hand selection is evident in the leaf appearance of this tea. As far as its flavor, Shou Mei has a pronounced taste profile - along the lines of oolong tea. Many white tea drinkers prefer Shou Mei, favoring its 'substance' compared to the delicate nuances of other white teas. |
|
|
|
|
|
|
|
|
|
|
Snow Dragon tea hails from the Fujian province of China, one of its most prolific. This region accounts for one-fifth of China's total tea output, and the high quality of its teas keeps them in high demand. This region's exports of tea account for a quarter of the country's total. Fujian teas benefits from an excellent climate, combining mild temperatures, abundant rainfall and mountainous terrain. It has a long history of cultivating tea: over one-thousand years.
Snowbud, as its name implies, is an airy, light tea and yields a cup worthy of its name. It is effervescent and graceful, with a delicate, clean aroma. Snowbud is comprised exclusively of unprocessed leaves and buds, all gathered and dried in the early days of spring. "Snowbud Finale" is a lovely, subtle, gentle white tea.
|
|
|
|
|
|
|
|
|
|
|
From a selection of fine restaurant quality pieces for the home, we selected this stylish brushed stainless steel creamer. Thoroughly modern in design, yet displaying a timeless, classic sense of style, this creamer deserves to be the centerpiece of your High Tea. Sold separately, we carry matching sugar bowl and tea pot to complete the set. |
|
|
|
|
|
|
|
|
|
|
From a selection of fine restaurant quality pieces for the home, we selected this stylish sugar bowl. Thoroughly modern in design, yet displaying a timeless, classic sense of style, this sugar bowl deserves to be the centerpiece of your High Tea. |
|
|
|
|
|
|
|
|
|
|
This is the easiest way to brew loose tea, herbs, and infusions. These tea filter envelopes are easy to fill, due to the patented slide and are perfect for any teapot. Just fix the filter with the lid. When you are finished, just throw it away. Each box contains 100 filters and is suitable for 2 - 4 cup teapots. Made of chlorine- free, unbleached paper to ensure you only taste the flavor of your brew and nothing else. |
|
|
|
|
|
|
|
More
Tea - Loose
- :
Jump to Page:
Additional Subcategories in
7
Listed Below:
|