Products

All

SORT BY

  • LOW - HIGH
  • HIGH - LOW
  • A - Z
  • Z - A
Superior Gunpowder Tea 1 oz

$2.25

image

Description

Suprising body and captivating green tea taste with a hint of oakiness. The infusion tends dark green. (China) SUPERIOR GUNPOWDER (China Green Tea) Country of Origin: China Region: Zhejiang Province Shipping Port: Shanghai Grade: Superior #1 Altitude: 1500 – 3000 feet above sea level Manufacture Type: Pan fired and hand twisted. Cup Characteristics: Surprising body and captivating green tea taste with a hint of oakiness. Infusion: Tending dark green Ingredients: Green tea Information: Gunpowder, the substance used to fire bullets out of a gun-barrel is one of the four great inventions of ancient China. (The other three are the compass, paper, and an Asian version of the printing press). Gunpowder tea, the substance used to keep your eyes open and your taste-buds hopping is one of the great inventions of Zhejinag province in Eastern China. Gunpowder teas are primarily produced in the town of Pingshui in the mountainous Guiji region of the province. The technique for their production has remained virtually unchanged since the Tang dynasty (AD 618-907) - and what a production it is. After plucking, each individual leaf is rubbed and twisted by hand then dried by stir-frying in a large pan. Depending on the quality of the leaf, ambient humidity and temperature, up to 4 rounds of stir-fry drying may be required. Although in recent years this process has been sped up somewhat through the limited use of mechanical equipment, the necessity of hand-rolling the tea into its signature shape is still incredibly labor intensive. In fact, it is so labor intensive that tea workers have developed many euphemisms to describe the intensity of the process. For example: “It takes 1 kilogram of sweat trickling down the heels to produce 1 kilogram of tea.” Or: “The tea of one season will make one thin and meager because of the work required.” Luckily for the workers, they are all well fed and properly looked after on the job! (We know this because we visit the factories frequently to ensure working conditions meet acceptable international standards.) The end result of all this work is a fabulous cup that has long been prized by Chinese and Westerners alike. In fact, Zhejiang Gunpowders were at one time the second most expensive teas on the London markets and continue to be popular the world over to this day. The tea is prized for its robust fresh character that is underscored by subtle touches of oak. (Incidentally, Gunpowder tea is the base of many Moroccan mint teas because of its rich character.) When selecting Gunpowders, traders look for tea that has been tightly rolled and has a slightly waxy appearance indicative of freshness. The Superior grade we are offering here is a superb example of these qualities. Open the bag and you will find a tightly rolled, uniformly sized tea with an aroma that will have you reaching for a teapot immediately. Enjoy Superior Gunpowder today and experience one of Zhejiang’s finest offerings. Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

hidden field
Steamed Darjeeling Tea 1 oz

$3.00

image

Description

STEAMED DARJEELING GREEN TEA - NAGRI FARM - 2nd flush (India Green Tea) Country of Origin: India Region: Darjeeling Shipping Port: Calcutta Grade: STGFOP1 (Steamed Tippy Golden Flowery Orange Pekoe #1) Altitude: 3000 - 4600 feet above sea level Manufacture Type: Steamed Orthodox Green Tea Cup Characteristics: Very delicate, light liquoring with notes of muscatel, hints of pungency (full body character - typical of a 2nd flush tea) Infusion: bright, green, typical infusion of a well made green tea Information: In the production of green tea the new leaves are hand plucked and immediately taken to the factory where they are slowly withered to reduce their water content. They are then steamed to remove more water, followed by rolling which achieves the visual appearance. You can see that these teas are machined rolled since the leaf appearance is somewhat mixed and the final product has not been hand sorted (which would result in whole leaf and buds appearing). Nagri Farm is a tea estate in the Darjeeling region. Prior to the 1800’s Nagri Farm, due to its prominent location where it has a commanding view of the surrounding plains, was a fortified (fort) location where a regional army was stationed. There were occasional skirmishes in regional conflicts between local tribes people and ‘outsiders’ from Nepal, Tibet and warring Maharajahs. Later the fort became a dairy farm using the old fort buildings. Around the 1880’s the use of the farm changed when tea was planted - hence the name of the estate. The estate is divided into 34 sections. Section 1-5 are bushes that were planted prior to 1883 and section 6-12 were replanted in 1883. Sections 13-34 were subsequently planted over the intervening years. Interestingly these old bushes have a very unique shape - almost bonsai like. Despite the fact that these bushes are extremely hardy, the yield is low. The estate covers 286 hectare (726 acres) and the average yield is 600 pounds per acre - compare this to an estate in Assam (called Keyhung with young bushes) which has a yield of 2000 pounds per acre. Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place 1 teaspoon in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, begging you to savor the flavor. Alternatively as with all top quality teas, scoop 2-4 teaspoons into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed ‘straight-up’. Iced tea brewing method: (to make 1 liter/quart) : Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

hidden field
Sencha Tea 1 oz

$2.00

image

Description

JAPANESE SENCHA (Japan Green Tea) Country of Origin: Japan Region: Shizuoka Prefecture Shipping Port: Tokyo/Yokohama Grade: Sencha Altitude: below 1500 feet above sea level Manufacture Type: Orthodox Infusion: Pale yellow green Cup Characteristics: Tending light liquoring, smooth with reasonable depth and body. Information: Japan produces some of the best green teas in the world. The primary producing area in Japan is the Shizuoka prefecture which is west south west of Tokyo. The famous bullet train zooms through the tea growing area about 25 minutes after leaving Shinjuku station on its way to Osaka. The efficiency of Japan’s tea production is amongst the highest in the world reaching yields of 1500 pounds per acre. Despite the fact that mechanical plucking is used, the tea made is generally considered the best green tea in the world. Interestingly, due to it’s northern latitude all the tea fields have large fans covering the whole acreage. The fans are turned on during cold snaps to circulate the air and protect the tea bush from freezing. Japan only exports about 1-2 percent of its total production and recently has become a leading importer of the finest teas in the world. Over half of the yearly production of Japanese tea comes from Shizuoka. The production of green tea entails the steaming of the green leaf and hand or machine rubbing. The teas are then pan fried or basket fired which gives them a distinctive appearance and glossy look and feel. These methods give a taste that is light in colour but rich and full in the cup. Sencha is commonly used in Japanese tea ceremonies marking events of personal importance. In this type of ceremony it is the ritual that is of paramount importance as the individual is being acknowledged. For ceremonies marking ‘life altering events’, matcha is used. Matcha is a sencha that has been turned into a powder through a painstaking but important ritual. Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place 1 teaspoon in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked. Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed ‘straight-up’. Iced tea brewing method: (to make 1 liter/quart) : Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

hidden field
Royal Ceylon Gunpowder Tea 1 oz

$2.00

image

Description

CEYLON ROYAL GUNPOWDER (Ceylon Green Tea) Country of Origin: Sri Lanka Region: Dimbula Shipping Port: Colombo Grade: Special Pinhead style Gunpowder Altitude: 5000 - 6400 feet above sea level Manufacture Type: Special gunpowder green tea Cup characteristics: A green tea with surprising body and a captivating taste that has an intriguing hint of smokiness. (Is it possible that part of the manufacturing process means shooting it through a gun - see bottom of page for the answer). Infusion: Greenish full bodied slightly high fired character. Information: Gunpowder tea is produced like green tea but after the steaming process the tea is tightly rolled into what appears to be pellets. When boiling water is poured over the leaves they quickly expand and in some cases can almost fill the cup. Royal Gunpowder is an especially good green tea for the following reasons: - the base tea comes from some of the best estates in Sri Lanka - the tightness of the rolled pellets give excellent flavour when made into tea. - The region where the tea is grown - Dimbula - is a high grown area producing full bodied flavory tea. In Dimbula the peak quality time is during February when northwest monsoons create dry weather conditions in Dimbula. 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 tightly this particular tea I able to be stored for along time without any deterioration in quality. Tea was planted in Sri Lanka by the British in the 1860’s after a coffee rust wiped out the then primary agricultural coffee crop. At that time the British East Indies Company had a near monopoly on tea, with most of Britain’s needs coming from China. Relations between China and Britain were quite rocky during this period (on account of the opium trade) and tea in Sri Lanka looked like a great way to diversify supply risk by ‘the company’. This gunpowder is made in the Chinese tradition but also benefits be superior quality tea. Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place 1 teaspoon in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked. Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed ‘straight-up’. Iced tea brewing method: (makes 1 litter/qt) : Place 6 tsps of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. 

hidden field
Pin Lin Gunpowder Tea 1 oz

$1.75

image

Description

PIN LIN GUNPOWDER (China Green Tea) Country of Origin: Taiwan Region: Taipei County Shipping Port: Taipei Grade: Gunpowder Altitude: 500’-1000’ ft. above sea level. Manufacture Type: Gunpowder traditional. Cup Characteristics: A smooth and satisfying cup with dashes of bakiness. Premium gunpowder that hails from Pin Lin, Taiwan’s tea capital. Infusion: Pale green. Ingredients: Luxury green tea Information: Taiwan is known for producing the world’s finest gunpowder teas. They should be, they’ve had a lot of practice - tea plants were first brought to the island over 300 years ago from Fujian province in China. Tea growers recognized that Taiwan had the climactic conditions and topographical features required for producing excellent teas, these being lofty mountain meadows, fresh water and wet humid conditions. In fact, the conditions make it possible for tea bushes in Taiwan to flush 5 times a year from April to December with the best teas plucked from the end of May to mid August. (The flush is a period of exceptional leaf growth.) The exact origin of gunpowder production is unknown but at one time, but before 1900 gunpowders accounted for 60% of American tea imports, such was its popularity. The process for making gunpowder was, and still is, rather complicated. First, freshly plucked green leaf is pan-fired at between 280 and 300º C to keep it from fermenting. In early times, this would have been done by hand in large wok shaped pans, today it is done by machine. Next, the leaves are rolled to facilitate molecular breakdown in the leaf, release flavor and make the leaves more pliable for shaping. After rolling the leaf is broken into smaller pieces and sent to the primary dryer. The tea is sent through this dryer 3 times for 30 minutes at around 125º. After drying the leaf is sent to the rolling machine. Depending on the style being produced that day, different shaped machines are used. In the case of gunpowder the roller is a round drum that turns the tea over and over in on itself. The final stage, the one that gives gunpowder its signature glossy look and brittle texture is secondary drying at temperatures ranging from 70º to 100º depending on ambient humidity. At the end of the process the leaf should have a moisture content of no more than 5% and be tightly wound into a neat ball-like shape. The result is a truly special tea with a unique flavor. The cup displays notes of smoke and sweet grass, with subtle undertones of burnt honey. A common mistake is to brew gunpowder in water that is too hot and scalding to the mouth. If this is done, many of the subtle layers of character may be lost. Instead, use water that has almost reached the boiling point. This will allow your tongue to properly catalogue the nuances of the tea without searing your taste buds. Pin Lin Gunpowder – a stunning example of a Taiwanese gunpowder tea. Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste.

hidden field
Pan Fired Darjeeling Tea 1 oz

$2.75

image

Description

PAN FIRED DARJEELING GREEN TEA - NAGRI FARM - 2nd flush (India Green Tea) Country of Origin: India Region: Darjeeling Shipping Port: Calcutta Grade: PFTGFOP1 (Pan Fired Tippy Golden Flowery Orange Pekoe #1) Altitude: 3000 - 4600 feet above sea level Manufacture Type: Pan Fired Orthodox Green Tea Cup Characteristics: Tending delicate, light liquoring with notes of muscatel, pungent (full body- typical of 2nd flush ) Infusion: tending bright, green, typical infusion of a well made green tea Information: In the production of green tea the new leaves are hand plucked and immediately taken to the factory where they are slowly withered to reduce their water content. The leaves are not allowed to ferment and immediately go to the rolling process where the shape of the leaf is achieved. Following this they are pan fired which locks in the flavor. You can see that these teas are machined rolled since the leaf appearance is somewhat mixed and the final product has not been hand sorted (which would result in whole leaf and buds appearing). The pan fired tea has more body than the steamed green Darjeeling because during the rolling stage a small amount of fermentation does occur - hence the slightly extra body. Nagri Farm is a tea estate in the Darjeeling region. Prior to the 1800’s Nagri Farm, due to its prominent location where it has a commanding view of the surrounding plains, was a fortified (fort) location with a local garrison. There were occasional skirmishes between local tribes people and ‘outsiders’ from Nepal, Tibet and warring Maharajahs. Later the fort became a dairy farm using the old fort buildings. In the 1880’s use of the farm changed when tea was planted - hence the name of the estate. The estate is divided into 34 sections. Section 1-5 are bushes that were planted prior to 1883 and section 6-12 were replanted in 1883. Sections 13-34 were subsequently planted over the intervening years. Interestingly these old bushes have a very unique shape - almost bonsai like. Despite the fact that these bushes are extremely hardy, the yield is low. The estate covers 286 hectare (726 acres) and the average yield is 600 pounds per acre - compare this to an estate in Assam (called Keyhung with young bushes) which has a yield of 2000 pounds per acre. Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or 80’C. Place 1 teaspoon in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, begging you to add more water to savor the flavor. Alternatively as with all top quality teas, scoop 2-4 teaspoons into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed ‘straight-up’. Iced tea brewing method: (to make 1 liter/quart) : Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. 

hidden field
Madame Butterfly Jasmine Tea 1 oz

$19.80

image

Description

This tea has an incomparable jasmine character with a full flavored cup and a delightful aromatic nose. Simply the best there is. MADAME BUTTERFLY (Jasmine Green Tea) Country of Origin: China Region: Fujian Province Shipping Port: Fuzhou Altitude: 1000’ ft.– 2000’ ft. above sea level Manufacture Type: Handmade orthodox Grade: Artisan Handcrafted Cup Characteristics: This tea has a comparable jasmine character with a full flavored cup and a delightfully aromatic nose. Simply the best there is! Infusion: Clear and pale highlighting premium leaf quality. Ingredients: Luxury green tea, Jasmine petals. Information: Madame Butterfly. What better way to honor this fabulous jasmine tea than by naming it after one the most hauntingly beautiful operas ever written? Opera not your thing? More of a Football fan? Well then we’ll give you a little background on the opera. Madame Butterfly was written by Giacomo Pucini at the turn of the 20th century after he saw a stage play by the same name in London in 1900. The Operatic version premiered at La Scala opera house in Milan, Italy in 1904. Although the story line of Madame Butterfly is considered to be very minimal compared to many other operas - girl woos boy, girl loses boy, girl commits hari-kari - Puccini’s musical score is a masterpiece. The arrangements are rich, luscious, and complex - starting to see why we chose the name we did? When our Master taster first put a tasting-spoonful of this tea to his lips and slurped back a mouthful, his notes read: rich, luscious, complex - stunning jasmine character. It wasn’t long before our first shipment had arrived, arriving in our warehouses days after a few employees had been to see a production of Madame Butterfly. Once everyone had had a cup we knew no other name would fit the bill. Like the opera, and as the original tasting notes describe it, the jasmine character of this tea is stunning. Jasmine teas are probably only second to Earl Grey in terms of the number of variations produced worldwide, and we’d have to say that this is one of the finer versions we’ve tried. The tea is produced by layering freshly plucked jasmine petals with an exceptional hand plucked green tea from Fujian Province. If you love Jasmine tea, this is one you won’t be disappointed with. Brew a pot, crank up the Puccini, and let an afternoon pass you by! Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180ºF or 90ºC. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste.

hidden field