a flavour and aroma characteristic of fine darjeelings, often associated with black currants .

*like muscat grape wine

dark, intensely aromatic, yellow/gold colour

similar to Himalayan black tea

golden flowery, fresh and lively, mild in taste

golden/yellow liquor, slightly reddish

tippy, orange pekoe

*good for fans of darjeeling

Nilgiri= Blue Mountain-- range in S. India

coppery colour, stout background, notes of cocoa and sweet spice

Wild tea trees from northern Vietnam

*good rec for Assam lovers

Reddish brown, spicy tea, notes of malt and fruit

Produced according to traditional "orthodox" method as opposed to mass production and machinery

Camelia Sinensis Sinensis

post fermented teas

essence of rose from rose petal steam infusion

mellow, floral contrast from rose

slight spiciness, silky sweetness

rich notes of cocoa and dried plum

mellow

Produced near Huang Shan Mtns

velvety mouthfeel

subtle notes of cocoa, leather, and wet earth

*one of the finest grades available

malty, creamy

redolent (pleasant odor) of truffles or mushrooms

*from the birthplace of tea: Yunnan Province

malty honey, maple sweetness, spicy tobacco notes

complex and rewarding

tightly rolled curls, golden buds

pressed into a 'nest' shape or 'tuo'

Chinese specialty

post fermented tea improves with age

leaves are rehydrated after fermentation for a 2nd fermentation

strong, spicy, earthy taste

earthy and wood flavour

dark red colour

*post feremented tea

pungent, smooth

Result of an accidental drying of leaves in haste over pine fires.  The tea was rejected and sold to Dutch (who bought anything to trade) and became regarded in worldwide admiration.

From Darjeeling region of West Bengal,India.

thin bodied, light coloured, floral aroma, astringent, slightly musky, cooling after taste

*Traditionally considered most premium of black teas.

Grown at elevation of 750-2000m in rich soil and hilly terrain

most ar leass than 90% oxidized

from Camelia Sinensis Sinensis plant

fresh, herbaceous, subtle muscatel

sizeable bite, hallmark astringency

*Steinthal is one of the oldest garden in Darjeeling

bright, sunshine yellow

herbaceous, floral

*highly respected

rich floral and muscatel overtones

customary briskness, sunny cup

*very popular at tea markets

weightier spring cup, fair bite, woody undercurrents

*Pussimbing gardens

*at forefront of organic revolution in Darjeeling

warmly aromatic, amber richness

summery cup

hearty, full bodied, muscatel lushness, trademark astringency

bright mahogany cup

intense

faint sweetness of lemon

roasted and malty notes

tippy

pumpkin blonde

nectar-like peak notes of muscatel

savoury mouthfeel, tailing astringency

tippy

*Top 2nd flush tea

rounded muscatel signature

softer mouthfeel, woody undertones

extremely approachable

balanced cup

shining, amber coloured cup

elegant and soft with mild discreet flower

*classic for connoisseurs and lovers of 2nd flush tea

burnt orange cup, pleasantly aromatic yet sweet

good for anytime am or pm

decaffeinated via natural CO2 process

Ceylon is former name of Sri Lanka

complex hints of orange and spice

golden, rich, intense, strong, crisp and citrusy

grown in highlands

flavor determined by SW monsoon and cold weather

*classic black tea

black pine needle shaped leaves

full bodied, earthy, spicy

dark red infusion

*Kenilworth Plantation

soft tones of honey and fruit, mild astringency

Orange Pekoe

grown at over 6000ft

Nuwara Eliya= 1 of 6 regions

smaller leaf size

juicy summer fruit, rusty copper

TRT's finest Ceylon Tea

dry, winy leaf

brisk, deep copper

aroma of ripe tropical fruit, sweet sandalwood

summer crop grown over 4500ft

*Uva- 1 of 6 regions

light and lively character, flowery sweetness, subtle astringency

Ceylon Orange Pekoe

decaffeinated by natural CO2 process

grading terms used for teas from Sri Lanka, India and others but not China.

basic medium grade black tea

generic black tea

Tea grown in clean, thin air of high Himalayan mountain elevations which encourages flavour complexity

Not as heavily oxidized as other black teas

Darkish browns with touches of green or light gray

brisk, stylish flavour, elusive delicacy

tippy

Flowery, frangrant and aromatic

bright colour

orange pekoe

tippy

yellow, aromatic

*Rivals best Darjeeling

fresh, flowery, slightly tangy

1st flush= rich and fresh taste

bright, vegetal, slight earth notes of a wet stone

*like Darjeeling

*a unique tea experience

fresh, spring creation

woody and floral undertones

radiant yellow cup

green flecked leaves

*like Darjeeling

Black tea from the Assam region of India

Camelia Sinensis Assamica

malty taste due to green house like conditons from lots of rain and high heat

full body, brisk, malty, strong, robust

Produced at or near sea level

*Assam and S. China are only 2 with native plants

*English, Irish, Scottish breakfast teas

chocolate colour, granular shape

CTC= Cut-tear-curl

biscuity, rich with tones of toffee and earthy tobacco, bite of astringency

coppery red, strong

tippy

honest, malty, buttery

dark copper

tippy

*ideal whole breakfast tea

rich, malty, mahogany

Ananda=Bliss

heartier and creamier than some

deep malt, cocoa, and subtle fruit

tippy

dark chocolate broken leaves

malty sweetness

tippy

burnt orange and caramel

squash, almond butter, earth tobacco

tippy

malted notes of barley, ale-like fruity depth

caramel to brazil nuts

balanced astringency

tippy

Indian, Ceylon and China black teas with raspberry leaves, raspberries, and natural flavours

like raspberry with creamy yogurt

Indian black tea with black currant leaves and natural flavours

*popular in Europe

*summer berries

Black China Keemun tea and lichee juice

sweet, pleasant and fruity flavour

mild note of smoky Keemun

'scented tea' 'Lihi Hongcha'  in China

Litchi is one of the most popular fruites in S. China

Tea is sprayed with juice after fermentation then blended and dried.

*great iced!

blend of black teas with finest bergamot oil

*1st rate natural bergamot

Darjeeling tea with cornflower blossoms and natural bergamot flavour

light flowery cup

Organic S. Indian black tea and bergamot oil

rare Italian bergamot oil

premium, natural Earl Grey

China, Ceylon and Yunnan black teas, bergamot and natural flavour

perfect, full bodied black teas

slightly creamy flavour with bergamot

Indian black tea with almond bits and natural flavour

sugar free

*great to satisfy sweet tooth

Organic Indian green and black teas with lemongrass, orange peel, sunflower blossoms, and natural flavours

like ripe fruit of 1000 orchards

between sugary plum and juicy peach

 black tea with caramel pieces and natural flavour

*a guilt free dessert

Ceylon and China black tea with orange peel, safflower blossoms and natural orange oil

*blood oranges grown across Northern Coast of Mediterranean Sea which produces a rich sweetness

*excellent hot or iced!

Indian black tea, natural flavour and Rhubarb pieces

tart rhubarb with smooth sweetness of cream

China and Ceylon black tea, rose blossoms and flavour

passion fruity

*good hot or iced!

Indian black tea with pineapple, mango, sunflower, rose, mallow blossoms and flavour

tart and sweet fruit

refreshing brew

*great hot or iced!

used to describe teas that have a mellow, full finish and minimal astringency.  Soft, mild, mellow, round.

ex- Keemun, Oolongs, Yunnan teas and Japanese Green Teas

bittersweet and dry-like.  Bright green flavours of salad greens and summer veggies.  Herbaceous, crisp, fresh, green, grassy.  Sharply green yet slightly sweet and crisp.

ex- Nepal Mao Feng

the salty, deep green taste associated with aparagus, spinach and nori.  Marine, kelpy and sometimes fishy.

A taste reminiscent of the sea. 

A taste shared by high quality green teas.

adjective that aims to evoke the warm, humid sweetness of the florist.  A subtle impression-- not a sugary sweetness with a clearly defined point but blurry.

ex- Sumatra Oolong Barisan

hints of roasted chestnut, walnut or almond.  Toasted, light earthy flavours.

ex- China Green Teas

full-bodied, rich and buttery

ex- White teas

brisk, dry, tannic, crisp.  The 'bite' or mark of a find tea.  Astringency can heighten flavour making the next sip better.  

Not bitterness but a contrast to sweet, juicy flavours.

ex- Darjeeling Steinthal

minimal oxidation of the Camellia Sinensis plant.

Originates in China.

*mixes well with citrus to enhance health benefits.

mild and fine.  dark green leaf with fine light tip.   golden yellow infusion.

from Eastern Nepal

brish signature and honey floral finish

fron Nepal's Llam region.

full-bodied, detectable fruit and floral notes

green/yellow cup

from Havukal garden in Tami Nadu

vegetal sharpness, pleasantly astringent, green notes of aparagus and lingering sweet almond, sunny yellow cup

from Southern India Manjolai garden

notes of peach and summer flowers, 'astounding fragrance', pale jade cup

from Jiangsu Province, Taiwan

Green tea is the standard variety of China tea. 

Rich in catechin polyphenols, EGCG, a strong antioxidant.

*used as a medicine in China for the past 4000 years

full-bodied, robust, smoky, chestnut aroma, subtle sweetness

tightly curled, dusky green leaves

from Jiangxi Province

Chun Mee= precious eyebrows

slightly sweet, strikingly nutty, olive coloured cup.

*finest grade

*2nd infusion possible

subtle roasted character, light floral finish, pale straw cup with bittersweet astringency

from South Anhui Province

Most common tea in Japan. Called 'ocha'.

Brought to Japan by Myoan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism.

brisk, full-bodied, notes of brine and fresh cut grass.

*a great intro to green tea

subtle vegetal profile with pleasant toasted notes, low astringency.

low caffeine, great with food

Bancha= coarse leaf

pronounced /banka/

highly quality sencha with toasted rice

brisk and vegetal sweetness with starchy rice flavour

brisk and full-bodied, notes of brine and fresh cut grass.

A more finely cut leaf than Japan Sencha

lightly creamy and nutty, light yellow-green cup

twig tea: leaf and stalk cutting from sencha

*specialty of early spring

low caffeine, great iced!

rich in vitamins and minerals 

grassy and vegetal, rich and unexpected creaminess.  

A taste between Sencha and Gyokuro.

1st flush green tea harvested in early June.

Partially shaded under nets for 2 weeks prior to harvest

bounty, bittersweet green notes, vanilla and roasted chestnut, velvety, bright yellow cup

*some of the finest green tea in the world

*multiple infusions possible

delicate, heavenly aroma

*top quality

from Fujian Province

AKA Dragon Well

masterful achievement of the balance between bitter and sweet

water chestnut resounds, bitter undertones give way to a softer, sweeter hint of vanilla

sunshine yellow cup

*1st grade tea

*1 of China's 10 famous teas

Chun Mee green tea with Wuyuan Jasmine

golden, lively cup

from Jiangxi Province

'Jade Dew'

notes of seaweed and honeydew melon

intense chartreuse cup

*entirely produced by hand

*possible 2nd infusion

gorgeous, foamy vivid green

powdered leaf

best if prepared in proper Japanese Tea Ceremony style

frothy and creamy with full body and lingering sweetness

ground Tencha leaves

*Matcha at is finest

Indian green tea, orange peel, sunflower blossoms and natural flavours

*like eating a perfect, juicy orange

Indian green tea, apple pieces, coriander seed and natural flavour

spicy sweet coriander seed and juicy fall apples

Ceylon and China green tea with mango and cranberry pieces and natural flavouyr

sweet and invigorating\

tart, tangy and sweet

Japanese Sencha with shredded coconut and natural flavour

creamy richness of coconut milk and oil with brisk sencha

Japanese Sencha with freeze-dried sour cherries and natural flavouring

*a true classic amoung flavoured green teas

Indian, Japan and China green tea and Indian black tea with cinnamon bits, cardamom seeds and husks, cloves, orange peel and natural vanilla flavour

A lighter chai in the style of western India

Khali-Kahwa= really good cup

Chinese Gunpowder green tea with natural peppermint oil and natural flavour

*Popular in southern France and North African countries

Green tea with apple cubes, lemon peel, freeze-dried kiwi pieces and natural flavour.

*emeral green like Cleopatra's favourite stone!

Green tea with kombucha powder, spring water herbal blend, mallow blossoms and flavour.

Spring water herbal blend= blackberry, raspberry, and strawberry leaves, lemongrass and sweet calmus root

China Gunpowder, nana mint and natural flavour

A taste of North Africa

China Bush

thrives in cool mountain sides at elevations up to 9,500ft, shrub grows 3-10ft high

distinct plucking time no more than 4-5x/year

favoured for making white, green and oolong tea

sweeter and less astringent than Assamica 

home to low altitude Assam Valley

prospers in jungle-like conditions with rich, loamy soil-- light, well-drained and slightly acidic

small tree 35-50ft, much larger leaves than China bush

picked every 10 days, year round

heavy, robust black teas

as green tea produces weightier and more astringent profile

a natural phenomenon that frames all tea production and brings about several chemical changes in the leaf-- most noticable the appearance of brown

Also influences taste and antioxidant compounds

Process is halted by heat

black tea is fully oxidized

traditional method of tea manufacture that strives to preserve the integrity and unique flavour of full leaf tea.

2X more expensive and time consuming than CTC manufacture

Cut-Tear-Curl

machine process that renders a fine, uniform black or green tea

tea goes through cutting machines that chop and mince it

Flavour development is defferent than orthodox.  Often produces a strong 'gutsy' cup.  

Smaller in size than orthodox, less complex in aroma and flavour and generally more full-bodied.

Better for adding milk.

Responsible for 85% of black tea today

1- Plucking

2- Sorting/Cleaning

3- Primary drying/withering

4-Specific Manufacture

5- Final Drying/Firing

6- Sorting/grading

7- Packing

beverage prepared like tea but does not contain Camellia Sinensis

6 types:  Rooibush, Honeybush, Fruit Tea, Traditional Botanicals, Ayurveda and Mate

*usually caffeine free

prounounced: /ti-zan/

AKA Rooibos, Afrikaan, Red Bush

woody and creamy, slightly sweet

part of the legume family

needle-like leaves and stems

naturally caffeine free, high in antioxidants

related to Rooibush but a heavier cup

similar woody nectar, honey sweetness, creamy depth

naturally caffeine free and rich in antioxidants

whole range of floral, spice and fruit ingredients.

Manfy share a basic composition of 4 ingredients:  Hibiscus, Rose hips, Orange and Apple

caffeine free blends

Yerba Mate

leaves are stiff and leathery

from medium sized evergreen tree than can grow up to 50ft

part of Holly family

thrives at 1500-2000 ft above sea level

Indigenous to Brazil, Paraguay, Argentina and Peru

involves the absorption of aroma by tea leaves

ex- smoking (Lapsang), flowers (Jasmine)

*always natural

oils, extracts or essences taken directly from fruit, flowers or other plant matter and added to tea to create flavours that wouldn't otherwise exist

AKA Wulong, literally means 'Black Dragon'

multiple theories of orgin:

1-direct descendant of Dragon Phoenix tea cake tribute tea

2-originated in Wuyi Mtn. region

3-tea maker was scared away from his withering green tea by a black dragon.  when he returned the leaves had oxidized and so he called it Wulong

*semi-oxidized 10-80%

*most complicated to manufacture

*several infusions sometimes necessary tyo unfurl to fullest extent. 4-5X

*scented tea, moderately oxidized, Fujian

complemented by Osmanthus Blossoms which leng flavours of rich nectar-like flower remeniscent of peach

warm, woody and roasted

pinkesh golden hue

*up to 3 infusions

from Yunnan-Guizhou plateau in S. China

subtle notes of cnnamon and summer fruit

velvety soft

bright, golden cup

'Oriental Beauty' or Dong Fain Mei Ren

from N. Taiwan

smoky depth contrasting sweeter fruit notes

rich amber cup

*fuller "toasted" character than other Formosa Oolongs

fantastic sipping tea

"Five Color Tea"

tippy, oxidized around 60%

heady cup

nuance sketch of wood and stewed plum

*multiple infusions

amber cup

rich layered notes of 'wet stone', sandalwood and dried apricot

*wet stone- metallic note of parched summer earth being met by rain at last

vivid, yellow cup

mild grassiness

lush, buttery floral and vanilla notes

*up to 5 infusions

*good choice for beginner of oolong or green

half fermented tea, aronia berries, mango cubes, rose petals and flavouring

passion fruit flavoured

Shalimar stands for immeasurable wealth and unlimited power

semi-fermented China Oolong, orange blossoms and natural orange oil

floral noes of orange and woody Oolong

faint hints of smoke and leather

Chinese Oolong tea, hazlenut brittle, mullein blossoms and natural flavours

creamay hazlenut and vanilla flavour

full of antioxidants, calorie free

an important part of a healthy diet and lifestyle

oxidants= unstable molecules or free radicals produced by chemical rxns naturally occurring in the body.  To become stable they steal electrons from other molecules which damage cell protein and genetic material

Antioxidants are substances that allow the human body to scavenge and seize oxidants such as free radicals; neutralizes free radicals

comes from the 'flavonoids' in tea

an amino acid natural to the tea plant

boosts alpha wave activity in the brain which promotes a relaxed state of concentration

counteracts the jitteriness associated with caffeine

Teas w/ lactose

*Allergy Alert

Teas w/ Nuts

*Allergy Alert

Teas thought to balance the contrary forces of the Ayurvedic doshas

Ayurveda= 'Knowledge of Life'

5 elements make up universe: water, air, fire, earth, space/ether

3 energies or doshas: vata, pitta, kapha

Pitta= fire & water

Kapha= water &earth

Vata= air & space

lemongrass, mint, raspberry leaves, cardamom, licorice, mallow and rose petals

soothes pitta heat

ginger, blackberry leaves, lemon balm leaves, parsley, fennel, coriander, chili, cardamon

Red chilis provide Kaphas with fiery motivation often needed

Licorice, coriander, cinnamon, ginger, anise and mallow blossoms

provides sweet holistic calm required by vata dosha