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 Slender, rolled and twisty tea leaves. An excellent everyday Tea, with some gold tips among the dark black leaves. If you are familiar with Swee-Touch-Nee Tea, this tea has the same flavor, but better!
Use 2 teaspoons per 12 to 16 oz pot.
Use Boiling (212ºF.) water.
Steep for 5 to 10 minutes. |
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 A Black Tea from the Fujian province of China. Lapsang Souchong Tea has a famously smoky aroma and flavor. To create this, the Tea leaves are dried in bamboo baskets over pine fires. Lapsang typically draws strong reactions: you'll either love it or hate it. The smokiness of this ea can be tempered by the addition of milk & sugar. |
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 From the Phoenix Mountain area in Guangdong (Canton) Province, the leaves from a single Tea-tree (trunk) are processed by themselves - unlike other Teas where the entire picking from all trees on the plantation are mixed and processed together. |
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 The WuYi Mountains are found in the north-western part of the Fujian province of China. It is here, between the rocks, that grows one of China's most famous Teas. Da Hong Pao grows defiantly in the gaps of the mountainous rock, rendering cultivation both arduous and spell-bindingly beautiful. This Tea is famous for its "dragonfly's head, frog's limbs and three colors." This refers to the green, red and brown colors found in the cross-section of each tea leaf. |
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 Shui Hsien Oolong Tea is from Northern Fujian Province, and is one of the best oolongs from that region.This Oolong tea retains the properties of Green Tea while capturing the depth of Black Tea. Good for many infusions. With its clear, bright amber color and lingering fragrance, it has a smooth finish and releases an invigorating orchid flavor. |
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 This Oolong Tea represents the high-end of the traditional Ti Kuan Yin Teas. From the An-xi region of Fujian Province, China. The dark emerald green leaves that are 40% oxidized are tightly wound and unfurl on brewing, imparting a smooth body and sweet finish. |
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