Tea for You - Tea Business

This tea is probably the most popular green tea from Zhejiang, south of Sanghai. The name "Gunpowder" was given to this speciality because of its rolled leaves, which have the formof bullets. If the rolled tealeaves are brewed with hot water, they begin to crackle. The tea is very original in taste, with a very strong and tangy aroma. If you find this tea too strong, you may pour away the first brew. The second one then offers the tender soul of the tea. By the way, in northern Africa the first brew is served with a mint leaf, a tea "à la menthe" so to speak.

With this tea, we are offering a popular and frequently consumed standard quality, which is drunk a lot in China. It can be consumed at any time of the day and on very occasion. The large-leafed tea is slightly brittle and wiry. The dark, olive-green infusion clearly shows that middle leaf shoots, which contain less caffeine, have been processed. The cup shimmers in a strong green-yellow tone. The taste is extremely soft and mild with a sweet note. It is ideally suited for green tea beginners and those who prefer mild qualities.

Sencha is one of the best-known green tea types. Originally consumed by Buddhist monks as a remedy and for spiritual composure, it is today considered a source of inspiration and vitality. Sencha means steamed tea: Sen = steam, Cha = tea. Firstly, the tealeaves are folded lengthwise while drying on warm trays, and then they are heated in wood-fuelled pans in order to stop the fermentation. You will immediately recognize the long, well-worked, grass-green leaves in this quality tea. After the infusion, the full leaf structure can be seen, and the cup has a bright yellow colour. The grass-like flavour and fine sweetness are a pleasure for every Sencha enthusiast!

In China, this tea is very popular and its tradition is very old. This tea has influenced the European tea lover's idea of green tea. Chun Mee means "valuable brow", for the leaf reminds of the eyebrow form of classical Chinese beauties. The tea has a very typical taste with a tangy aroma accompanied by a slight sweetness. It is grown in southeastern China near the river Yangtze. If you find this tea too strong, you may pour away the first brew and enjoy the second, milder brew afterwards.

This basis for this Chinese speciality is a half-fermented tea to which fresh jasmine blossoms are added during the drying period. The blossoms are partially removed later. The classical flavouring technique has been known in China for some 1,000 years. Jasmine tea is practically the Chinese national drink and is consumed at any time of day and on every occasion. This quality is one of the most popular. This sweet blend still has quite a few blossoms, which leave an intense, flowery jasmine taste and scent.

A low-priced Gunpowder is one of the most popular teas in China. However, this organic variety is largely exported as the world-wide demand significantly exceeds the domestic one. The typical gunpowder form is created by wetting the leaves a few times during the short roasting period, which slows down the drying process and results in a curling of the leaves. This organic version, which is high in caffeine content can also be infused more than once which will reduce the slightly tangy character.

Now we can also offer you the classic, black "scented tea" China Rose as a green tea variety. As a base, a high quality, slightly opened green leaf was used which is spotted with silver tips. As is the case with the production of the black China Rose, the green tea is also blended with fresh rose petals and then separated from them again after having reached the desired degree of refinement. The result is striking: the flavour of the rose petals develops a bouquet of delicate rose on the green tea; finely balanced and with a scented flavour.

Compared to the China Jasmine Tea, this quality is somehow finer in its appereance and taste. The fragrant leaves were harvested and processed more thoroughly, and the jasmine blossoms were put through a finer sieve, so that the tea features a more discreet jasmine taste. The cup has a light, slightly yellow colour and already spreads the intense bouquet of jasmine.

Our tea comes from the mountains south of Yunnan, whose mostly rainy and foggy climate supports the growth of very aromatic and fine teas, which differ clearly from the qualities coming from other parts of China. They are considered stronger and have more "body". The Assamica leaves are more voluminous, but, at the same time softer and tender in their flesh. Only the youngest leaves plucked and processed according to tradition, but using the latest technologies. The ideal conditions provide the basis for this tender, very aromatic taste, which combines the earthy characters of Yunnan and green tea.