Tea for You - Tea Business

Our popular "flower tea" from China is now also available from controlled organic cultivation.  With a lightly yellow cup and expressive, typical jasmine scent and a light fruity-tangy note it is an ideal companion for each meal and a real thirst quencher. Depending on the quality of the water, the tea can be infused more than once.

When the production methods and „know-how” for the production of classical Japanese teas was transferred to China some years ago, the demand for decaffeinated Sencha soon followed suit. This decaffeinated China Sencha will satisfy the desires of any green tea lover. Well-structured leaf, lemon-yellow in the cup, with a fruity, slightly tangy character and a mild and round bouquet.

DEACAFFEINATED!!!

This fragrant speciality from the province of Guangxi in the south of China is a classic. The traditional history of its production, which has hardly undergone any changes, is based on a small-leaf green tea, which is mixed with still damp osmanthus blossoms. Unlike jasmine tea, it is not sieved in order to remove the blossoms, so that the many remaining blossoms take on the colour of honey during the drying process. Accordingly, the infusion has a mild and fruity bouquet. The honey-yellow cup attracts temptingly with a mellow, slightly fruity taste and a spicy note of honey.

An impressive quality from the province of Zhejiang for demanding green tea beginners. This tea is harvested in early April from bushes growing at an altitude of about 500-600 m. The plantation is close to the mountain "Jiu Long Shan" - Mountain of the Nine Dragons. Due to its "wild" leaf structure, it is also called "Criss Cross". The dark-green, curled Sinensis leaf releases a fine bouquet. The colour reminds of a shiny lemon. It is tender and soft in taste, yet very aromatic.

The famous Japanese speciality has also found friends in China. With the right leaves and a similar processing method, similar success can be offered at a highly attractive price. The leaves in this case have a dark green colour and are medium-sized with brighter spots. The spinach-green infusion clearly resembles the original. The taste is multi-faceted. A very elegant mildness and a hint of pleasant spiceness characterise this tea. When it comes to pricing, this quality certainly does not belong to the same category as the Japanese original; however it surely is a winner in its category.

Like all tea rarities, the Palace or Ocean Green Needle is produced with utmost caution and care. Harvested in the Province of Hubei in mid-April, only the finest leaves and the buds are plucked, steamed, dried, sieved and re-selected again before packaging. Of particular importance are the differing temperatures used: as opposed to hot steam, the subsequent drying is rather moderate in temperature so as to conserve the nice colour and taste of the tea.

This speciality was exclusively reserved for the Imperial Court in former times. This jasmine tea is of higher quality and price range is based on a first-class half-fermented tea. The freshly added jasmine blossoms are thoroughly removed after the fresh leaves have absorbed the jasmine scent. The precious, only slightly fermented silvery leaf tips are clearly visible. They are also responsible for the light taste and the full harmony with the tender, flowery jasmine aroma.

The premium Ginseng Oolong (also called Lan Gui Ren or Ren Shen) comes from the Chinese province of Hainan and is based on high quality green Oolong, which is blended with very small amounts of powderised ginseng and liquorice root. Only the youngest sprouts are "dusted" with a fine coat of these ingredients, after withering and rolling and before the subsequent drying stage. The optic of this reminds of small rolled, pressed olive-green tea bits or nuggets. The cup is golden-green while the "ingredients" underline the delicately soft, slightly sweet flavour. The tea can be infused more than once, but the first two infusions are the best ...

The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Longjing ever since the time of the Tang dynasty. Also known as the "Dragon Fountain Tea" following a legend about a rain-bringing dragon, it was awarded the highest possible title: "Tea of the Emperor". Its taste gives you an idea why. It is light, a little sweet and fruity without losing the classical green tea character, with a really royal temper. The top quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf.

SPECIALITY!!!

Should there ever be an official hall of fame for the world's top teas, this speciality certainly would belong in the upper category. It was originally grown in Fujian at such high amplitudes that monkeys were trained to pluck the leaves. Today, people do this during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and a mild cup. Slight nuances of honey characterise this fascinating tea. A must for every lover of green tea.