Book of Teas The Origins of TeaFrom the multiplicity of charming legends going back about 5,000 years, tea has thedistinction of being the most ancient beverage (after water of course) in the world. But itsexact origins are lost in antiquity.

According to the Chinese legend, Emperor Chen-Nung, the Divine Cultivator, discoveredtea accidentally as he was boiling water under the shade of a wild tea bush. The leaveswere gently rustling in the breeze when a few leaves dropped into his pot. The Emperordrank the resulting infusion and felt himself overwhelmed with a sense of well being. Teawas thus born.

The Indians attribute the discovery to Prince Bodhi Dharma, son of King Kosjuwo. He hadleft India to go north, preaching Buddhism along the way. He vowed never to sleep duringhis seven year mediation. At the end of five years, he was overwhelmed with lassitudeand drowsiness, but a providential chance made him pick and chew some leaves of anunidentified tree. The tree was a large tea bush, and its astonishing properties allowedhim to keep his vow.

The legends may differ about the discovery of tea, but they all agree that tea has someastonishing properties.

To the lone drinker, the tea's subtle flavor and aroma serve to focus and calm the mind.Shared by two it acts as an unobtrusive third entity bridging the two poles of conversation.A simple cup of tea could contain the elements for the social, sensual and even thespiritual.

Tea has been rediscovered a number of times since its original discovery. When tea wasfirst discovered, it was only manufactured as a Green tea by the Chinese by steam firingthe tea leaves. Pan firing it paved the way to Oolongs and Black Teas. The Britishdiscovered tea growing wild in Assam, India in the year 1823. The "Roorvan" continuousprocess machine was developed to manufacture CTC teas (crush, tear, curl). Well beforethe discovery of Indian Teas, one important development took place and that was Earl

Grey Tea. This in turn, would propagate the incredible range of flavored teas throughoutthe world.

More recently came the world of tea bags, iced teas, instant and ready to drink teas, aswell as decaffeinated teas. The latest rediscovery of tea has been in the form of Chai, orrather "Masala Chai". Masala Chai is tea prepared with a blend of spices. One can seehow tea is a continually evolving beverage.

Book of Teas The Route of TeaIn the fourth century AD tea was already a popular drink in China. Tea developed throughthree main stages: Boiled tea, Mashed or Beaten tea and Infused tea. The three "TeaSchools are indicative of the spirit of their respective ages which correspond to the Tang,Song and Ming Dynasties".

In the eighth century tea became a royal beverage adopted by the nobility as an elegantpastime. Poet Ly Uy, at the height of the Tang Dynasty, wrote the first book on tea "Ch’aKing" or "The Tea Code".

Tea has always been linked to history, and as it spread, it brought people into contact withdifferent religions and philosophies. Indian history mentions Marco Polo, the great travelerwho brought tea from China to the court of the famous Indian emperor Harsha Vardhana.In Japan, tea was mainly introduced in the Ninth Century by a Buddhist Monk, Saicho. Forthe Japanese, tea became more than just a drink. The tea ceremony, whose aim is to helpthe spirit find peace, has effectively straddled centuries and borders. Via the caravanroutes, tea penetrated all Mongol Lands, Iran, the Muslim countries and Russia beforereaching Europe.

Since Europe had long periods of no contact with the Orient, they therefore learned abouttea relatively late. Not until it was brought by an Arab trader by the name of Suleiman.It was not until 1610 that tea really began its large-scale expansion of consumption in thewestern world. The East India Company established relations with the far west byintroducing tea into Holland in 1610, to France in 1636 and to England in 1650. Tea wasbrought to New York in the American colonies by Dutch ships around 1650. Confused atfirst, the colonists boiled the tea, threw away the water and consumed the leaves asvegetables. But before long Americans too were drinking a proper cup of tea, and alsoinventing the tea bag (by accident) and iced tea (during a heat wave at the world’s fair inChicago).

In the nineteenth century, China was virtually the sole supplier of tea in the world. In 1834tea plantations were introduced in India and to Ceylon a little later in 1857. ThereafterAsia, Africa and South America followed. The competition between ship owners for thespeediest transportation of tea led to races along the far east shipping routes. This was theorigin of the "Tea Clipper" races.

Book of Teas The Art of Living with TeaBy the eighth century, the appreciation of tea had been raised to an art and integrated intoreligious rituals by Taoists, who revered it as "the froth for Jade", the elixir of morality.Even today, in China tea is a major feature of any important ceremony. For instance, itsymbolizes longevity and marital fidelity at a wedding, since tea bushes live a hundredyears and more.

Tea TypesTea comes from the evergreen bush Camellia Sinensis. It is a single species but of morethan one variety with stiff and shining pointed leaves. The tea plant is an ideal plantationcrop requiring a warm, wet climate of the tropics with a considerable amount of rainfall. Itcan be grown from an altitude of a few feet to above 6,000 feet above mean sea level.Though the highest yield is obtained from teas grown in the lower altitudes, it is the highgrown teas which have the finest quality. The cooler, drier climate at that altitude causesthe plant to grow more slowly, producing a richer, more flavorful leaf. Tea is propagatedfrom seeds and, through more modern methods, from clones or cuttings from speciallyselected bushes that show an ideal combination of characteristics. Though the tea plant isobligingly easy to grow, it is surprisingly difficult to get good quality tea from it.The reason is that tea, like wine, depends on its characteristics from soil, gardenmanagement, rainfall, elevation, and manufacture.

All the different types of tea come from the same plant. The chief difference lies inprocessing. The most popular type of tea is Black, which is oxidized or fermented. Oolongsare partly fermented and Greens are not fermented at all. Another variety of tea that is notas well known is White Tea.

BLACK TEA - FULLY FERMENTEDThe traditional method of processing Black tea involves four basic steps: Withering,Rolling, Fermenting and Drying or Firing.

The tea leaves are first withered on conveyor belts for several hours until they are limpenough to be rolled without cracking. They are then rolled on machines. The rolling of theleaves gives them their future form. The rolling of the tea leaves facilitates evenfermentation. The rolled leaves are then spread out in a cool place. The leaves absorb theoxygen in the air which activates the enzymes to create essential oils. This process iscalled oxidation or fermentation. The leaves are then fired in large ovens withtemperatures up to 194 degrees. They are then graded and packed into chests.

Book of Teas India produces the world’s finest black teas. Darjeeling, a tea growing region of India,produces the world’s most sought after teas. Teas from Darjeeling have over the yearsacquired the reputation of being the "Champagne of Teas". Assam, another tea growingregion of India, is the world’s single largest tea growing region. Assam produces tea withstrength. Black teas are also produced in Nuwara Eliya, Dimbulla and Uva regions ofCeylon. Black teas from China are produced in the An-Hui and Yunnan provinces. An-Huiis the home of world class Keemun teas. Keemun teas are referred to as the King of RedTeas. (Black teas are referred to as Red Teas in China). Yunnan produces teas similar tothe Assams of India. Strong and robust. Black teas are also produced in the followingcountries: South Africa, Indonesia, Java, Argentina, Turkey, Russia, Vietnam, Nepal andseveral additional African countries.

OOLONG TEA - PARTLY FERMENTEDThe Green tea leaves undergo a short fermentation process which places them halfwaybetween Black and Green tea. Oolongs are mainly produced in South China and Formosa.Oolongs are considered by the Chinese to be the most health-giving teas. The world’sfinest Oolongs, however, are manufactured in Formosa. The quality of an Oolong dependsupon the knowledge of the tea maker to manage the fermentation process. Thefermentation process can be manipulated to create extraordinary teas. The higher thepercentage of fermentation, the stronger the strength of the tea when brewed. RecentlyOolongs have also been manufactured out of the Darjeeling and Nilgiri regions of India.

GREEN TEA - UNFERMENTEDGreen tea is dried and rolled, but not fermented. The leaves are rolled or twisted in avariety of ways. The most commonly known Green tea is Gunpowder Green. AlthoughIndia and Ceylon have started producing Green teas, China still remains the leader in theprocess of manufacturing Green teas. The most renowned Green teas from China are PiLo Chun, Lung Ching and Silver Dragon.

WHITE TEAThe art of manufacturing White tea has been mastered by the Chinese and hence the bestWhite teas come from China. This tea is purely a collection of buds with white hairy downs.Very little processing is done in the manufacture of White tea. The tea leaves are slightlysteamed and then mostly sun dried. The tea brews an extremely light, delicate cup with avegetative flavor. The tea, as it sounds, looks white and is probably the most prestigiousand romantic of all the different types of teas. Recently some White teas have beenproduced in Darjeeling and also in Ceylon. Very small quantities of White tea are producedand since it is also very labor intensive, they are one of the highest priced teas.

Book of Teas HERBAL/FRUIT TEAHerbal and Fruit teas contain no actual tea leaves. They may be composed of many kindsof fruits, flowers and other botanicals like rooibos and peppermint.SCENTED TEAScented teas are Black, Oolong or Green teas that have been dried along with flowersand/or fruits.FLAVORED TEAFlavored teas are usually, but not always, Black teas infused with the natural aromatic oilsof spices, flowers, nuts and fruits. They may contain actual pieces of dried fruit, peel,blossoms and spice.

Tea GradingGrading tea is complicated and may be done differently in each country. Tea grows inwhat are called "flushes". The most prized flush of the season is the first. (During theheight of the season, tea bushes may flush every week, but the flavor is not as complex.)After a flush is plucked (picked) and processed, the leaves are graded by size. All teas fallinto four broad categories: Whole Leaf, Broken Leaf, Fannings and Dust.Black tea is subject to the most extensive grading system. The first grade of a Black tea iscalled OP or Orange Pekoe (pronounced peek-oh). The term "Orange Pekoe" refers to asize of leaf rather than to a flavor. Pekoe is derived from the Chinese work "Pak-Ho"meaning white hair, which refers to the silvery down on new leaves and buds. Oneexplanation for the "Orange" half of the name is that the Chinese sometimes used to flavorthese leaves with Orange Blossoms. Another suggests that it is a remaining reference tothe Netherlands House of Orange, a powerful entity in the early days of tea trading. Today,"Orange Pekoe" describes leaves, specifically the best tender leaves plucked from tips ofthe plant’s young shoots. These prized leaves get graded as follows during themanufacturing process.

Book of Teas WHOLE LEAFSpecial Finest Tippy Golden Flowery Orange PekoeSFTGFOPThis grade is primarily used to grade Darjeeling teas with a large proportion of leaveshaving golden tips on New Leaf buds - a guarantee of quality. Finest Tippy GoldenFlowery Orange PekoeFTGFOPAnother grade primarily used to grade Indian black teas consisting of exceptional qualityOrange Pekoe with lots of tips.Orange PekoeOPLong, pointed leaves that are harvested when the terminal buds open into leaf. Rarelycontains "tips".Golden Flowery Orange PekoeGFOPFlowery Orange Pekoe with a certain amount of golden tips.Flowery PekoeFPShorter, coarser leaves. The next leaves down from Orange Pekoe.Pekoe SouchongPSPekoe leaf further broken down is Pekoe Souchong.SouchongShorter and tightly rolled leaf style (for Indian Souchong). But when used for gradingChinese teas, this refers to large leaves.

Book of Teas PouchongA variety of tea that is very rare. The leaf is extra large and when brewed, the infused leafextends to at least an inch to an inch and a half in length.

BROKEN LEAFGolden Flowery Broken Orange PekoeGFBOPFlowery Broken Orange PekoeFBOPGolden Broken Orange PekoeGBOPTippy Golden Broken Orange PekoeTGBOPBroken Orange PekoeBOP

FANNINGSLeaf size that is smaller than Broken Orange Pekoe is graded as fannings. This grade isprimarily used in tea bags since it brews very quickly and its size is small.Broken Orange Pekoe FanningsBPOF

DUSTThe leaf size smaller than Broken Orange Pekoe Fannings is graded as Dust. Dust gradesbrew an extra strong cup and are popular with caterers and are also used in tea bags.The mentioned grades are the ones which are widely used. A grade of tea only describesthe leaf style of that particular tea and not the quality. Quality of tea can only be decidedafter tasting it.

Book of Teas Household Uses of TeaTo avoid teapots taking a musty smell when not in use, put a sugar lump in the bottom anddo not replace the lid.To get rid of tea stains: If recent, rub with lemon or with hot soapy water. If the cloth iswoolen or silk, dilute an egg yolk with warm water, rub lightly, rinse and dry. If not recent,soak in water with some glycerin.To get rid of the smell of fish or onion in a frying pan, rub with wet tea leaves.To clean painted wood work, nothing works better than strong tea.To clean a rug and revive its colors, spread dry tea leaves on it and brush it off.To match up odd stockings, put them into a strong tea infusion. They will all take on auniform golden tint.Used tea leaves are an excellent fertilizer for potted plants. Watering plants occasionallywith tea is also a good idea.

Tea and BeautyCopper highlights may be given to auburn hair by rinsing in tea.Tea with a few drops of lemon juice is an excellent astringent for greasy skin.A tea infusion in purified water with a little sugar is a wonderful balm for the skin aftershaving or cleansing and is also used in the East for personal hygiene.Tea compresses are very restful for tired eyes. TEA AND CAFFEINE"A cup of tea may contain up to three times less caffeine than a cup ofcoffee" - release from U.S.F.D.A.

The so-called "herbal teas" are actually herbal infusions, which contain no tea leaves - theword "tea" refers to the plant, not the practice of brewing.All tea leaves contain caffeine. There is an impression that tea has more caffeine thancoffee. It is true that a pound of loose tea equals a pound of coffee in caffeine. However,when brewed, one can brew up to 175 cups of tea to a pound, whereas only up to 60 cupsof coffee may be brewed from a pound. Hence, the per cup content of caffeine in tea is farless than a cup of coffee. Caffeine levels in different teas range between three and fourpercent.

A six ounce serving of drip coffee has from 110 to 140 mg of caffeine; whereas a six ounceserving of Black tea, brewed for three minutes, has only up to 36 mg of caffeine. The 36mg of caffeine content goes up to 72 mg if the same tea is brewed for five minutes.Some people believe that the caffeine in tea affects the nervous system differently thanthat in coffee. This may be because the tannin in tea binds the caffeine, so less of it isabsorbed, or it is absorbed more slowly and evenly. Whatever the reason, many find thattea doesn’t give them the "jitters" like coffee.

Book of Teas GREAT TEA MADE SIMPLE!PREPARATION IS THE KEY TO TEA QUALITY

Fill a tea kettle with fresh, cold water and heat to a rolling boil (almost to boiling for greentea).Measure out portions of tea, either in a teapot or in an individual mug using an infuser.Pour water over the tea leaves, cover the pot and infuse to taste (see general guidelinesbelow).Pour tea from the pot by using a strainer or a teapot with a built-in strainer. If you arebrewing directly in the mug, just remove the infuser and enjoy!

GENERAL GUIDELINES PER 12 OUNCESBlack/Flavored Teas 1 - 2 tsp. 3 - 5 minutesOolong Teas 2 - 3 tsp. 3 - 5 minutesGreen Teas 1 - 2 tsp. 2 - 3 minutesWhite Teas 2 - 3 tsp. 2 - 3 minutesHerb/Fruit Tisanes 2 - 3 tsp. 5 - 10 minutes

BREWING AND STORAGE TIPSFor best flavor, make sure the leaves have plenty of room to steep.Brew tea to your own taste by experimenting with brewing time and the amount of tea.Certain teas go well with a touch of sweetness and/or milk.Protect tea leaves from air, moisture, heat and light. Teas will remain fresh for at least sixmonths in a clean, tightly sealed tin or ceramic container.

Book of Teas LOOSE LEAF TEASBlack and Smoked TeasBlack teas have antioxidants which include vitamins A, B, C, E, carotene and Polyphenols.However, the oxidation process does reduce their potency. Still, drinking any tea will assistin keeping you healthy and reduce the risk of many degenerative diseases includingcancer, heart attack and stroke, as well as aiding the digestion process, help preventdental cavities, act as an anti-bacterial agent and help control cholesterol levels.

OolongsFermented halfway between Green and Black teas, Oolongs are mainly from Formosa andMainland China. They are high in antioxidants.

Green TeasGreen teas are the most beneficial for good health. Drinking a moderate amount of Greentea daily will assist in keeping cholesterol reduced, reduce blood pressure, act as a blood thinner, reduce the risk of heart attack, decrease risk of stroke, reduce risk of cancer, boost longevity, enhance the immune functions, aid digestion and help prevent dental cavities. Additionally, vitamins A, B, C and E in Green tea will help keep your good health at an optimal level. As the saying goes, "A daily cup of tea or more, Keeps you out of the drugstore."

White TeasWhite teas are the most labor intensive, being steamed then sun-dried. They give thelightest, most delicate flavor when infused. The brew is white, sense its name. Tea BlendsJust as wine makers must be masters to a fine varietal wine, so too must tea blenderspossess equal measures of scientific understanding and artistic intuition to develop world-class tea blends.

Decaffeinated TeasGenerally Black teas which have been manufactured in the most favorite ways. They stilloffer all the health benefits of Black tea and any additions, though without the caffeine.

Flavored and Scented Black TeasFlavored teas or perfumed teas are the result of tea leaves being enhanced by the additionof oils, scents and flavorings, dried flowers or dried fruits. Since early on, theChinese learned and then taught us to find sources of joy in nature. Tea, wondrous messenger of their ancestral customs, lends itself to blends with subtle flavors without either tea or flavoring being overwhelmed.

Herbal, Fruit and Rooibos TeasFruits, herbs and edible plants infused in boiled water make a lovely beverage know as"Tisanes" (in French). In English speaking nations they are referred to more often as"herbal tea" despite their containing no tea leaves. Milk is NOT recommended with tisanesexcept with Rooibos.

Book of Teas Tea & HealthTea has been recognized from its inception for its medicinal properties. Several studieshave been undertaken to research the health benefits of black tea consumption.The polyphenols present in tea are active oxidants, which are thought to act protectivelyagainst cardiovascular disease risk and carcinogenesis.

The free radicals found within us, are oxidants, which are very active, combining with avariety of other chemicals to cause undesirable effects. Polyphenols and othercompounds in tea neutralise the free radical oxidants by reacting with them, in effect actingas free radical scavengers.

In green tea, which has not gone through an oxidative fermentation process, naturalconstituents know as “Catechins” have similar antioxidant properties to the vitamins A, C &E. General results so far obtained by in-vito experiments, animal experiments or humaninterventional studies have suggested that tea “Catechins” may contribute towards theprevention of cardiovascular related diseases. These benefits of tea “Catechins” derivefrom their potent anti-oxidative and free radical scavenging capacity. With improvement oftechniques for identification, black tea Polyphenols may also be found to be linked to thebeneficial effects of tea. “Theaflavins”, which give the color to black tea, are alsopowerful anti-oxidants and have a substantial contribution to the NO scavenging of blacktea.

The Inter-Governmental group on Tea in 1992 proposed that the Common Fund forCommodities undertake research on the health benefits to humans on the consumption ofblack tea. The studies have produced positive results in the contribution to preventativeeffects of some biomarkers of carcinogenesis, and suggested a possible mechanism ofassociation with a reduction in cardiovascular risk. Studies are also being done on thebeneficial effects of tea on dental enamel, caries and oral bacteria.

Apart from these effects, tea also plays a part in human nutrition and is widely accepted asa healthy low caloric drink.

Book of Teas Orange Pekoe (Infusion time 4 minutes)Long, pointed leaves rolled lengthwise. Harvested when the terminal buds open into leaf.Orange Pekoe rarely contains “tips.” A very smooth and soothing drink, suited to eveningconsumption.

Broken Orange Pekoe (Infusion time 4 minutes)Broken, pointed leaves rolled lengthwise. Harvested when the terminal buds open intoleaf. A medium strength tea, very good as an afternoon tea.

Broken Orange Pekoe Fannings (Infusion time 4 minutes)Made from smaller, flat pieces of broken orange pekoe and used to make quick-brewing,strongly flavored, robust teas with good color. A strong tea excellent in the mornings. Infusion RangeChamomile, Ginger, Peppermint, Rosehip and Hibiscus are the range of refreshing anddelicious infusions. No additives , no caffeine.

Flavored RangeMango, Apple, Strawberry, Earl Grey, Blackcurrent, Chamomile, Vanilla, Cinnamon,Lemon, Ginger and Mint are the range of delicious flavored black teas.

Book of Teas ELMSTOCK LOOSE LEAF TEA

Traditional Black TeasSpecially selected black teas from the best tea gardens of the world.

CEYLON PEKOE (BOP):(Broken Orange Pekoe) (Infusion time 4 minutes)A special blend of fine teas, from the western highlands of Sri Lanka.Broken Orange Pekoe Tea is a leaf grading and has nothing whatsoever to do with theflavor of the orange fruit! A well rounded 'all day' tea.Flavor Characteristics: Strong, brisk, full flavor

ENGLISH BREAKFAST: (Infusion time 3 minutes)High grown Ceylon teas from the best tea gardens, expertly blended, give this tea its crispdistinctive style, quality and aroma. Especially good in the morning it can be drunkthroughout the day.Flavor Characteristics: Strong, brisk, full flavor

EARL GREY: (Infusion time 4 minutes)A blend of selected teas with strong and colored liquors, delicately flavored with theessence of Bergamot, a small citrus fruit with its origins in China. It is best served blackwith a slice of lemon.Flavor Characteristics: Strong, distinctive

DARJEELING TEAS: (Infusion time 4 minutes)Tea of the mountain mists, grown in the foothills of the Himalayas at elevations over 5000feet. The most refined, delicate, noble and precious Indian tea with a rich aroma, exquisitebouquet and subtle muscatel flavor. Darjeeling tea is known as the champagne of teasand has a light colored infusion.flavor Characteristics: Delicate, subtle

PRINCE OF WALES: (Infusion time 3 minutes)A special blend of premium Oolong and Keemun teas.flavor Characteristics: Delicate, sweet

TRADITIONAL AFTERNOON TEA: (Infusion time 3 minutes)A long leaf tea from the highlands of the Uva Province in Sri Lanka. Ideal for “high tea” in the afternoons.flavor Characteristics: Strong, Full Flavor

Book of Teas Green, Chinese and Oolong TeasGreen tea is processed naturally and is well known for its health benefits.Our range of carefully sourced green and China teas give you a choice of the differentvarieties available.

GREEN (GUNPOWDER): (Infusion time 4 minutes)Green tea is unfermented and extremely popular in China and Japan.Tightly rolled balls of green tea that look like pellets, hence the name.A pale green coppery color after infusion with a pungent and unique flavor.It is recommended with most meals.flavor Characteristics: Light, astringent

JASMINE CHINA IMPERIAL: (Infusion time 3 minutes)A Chinese tea enriched with the sweet scent of hand picked jasmine blossoms.It has a pronounced fresh and distinctive flavor.Ideal with spicy foods and after meals.flavor Characteristics: Delicate, light

RUSSIAN CARAVAN: (Infusion time 3 minutes)A blend of Lapsang Souchong and black teas with its origins in the caravan routethat traversed the famous Silk Road from China.flavor Characteristics: Smooth, smoky,wooden

LAPSANG SOUCHONG: (Infusion time 5 minutes)From the Fujiian province. It's entrancing flavor and aroma comes from being smokedover pine embers. Golden bright, it is drunk lightly brewed.flavor Characteristics: Crisp, unique smoky flavor

GENMAICHA: (Infusion time 4 minutes)Green tea with toasted rice and popped corn. A Japanese specialty.flavor Characteristics: Mild, toasty

Book of Teas PU-ERH: (Infusion time 3 minutes)A famous fermented china 'red tea' with reputed medicinal qualities.flavor Characteristics: Earthy, sweet

SENCHA ZEN: (Infusion time 4 minutes)Green tea popular in Japan., produced by being lightly steamed. It infuses a pale green color and is rich in Vitamin C

flavored TeasTea absorbs flavors, particularly exotic ones! We have selected interesting fruits and berries to beblended with our quality teas.

CHOC MINT: (Infusion time 3 minutes)Green China tea flavored with chocolate and mint - for the daring.

GREEN CITRUS: (Infusion time 4 minutes)Sencha green tea with orange peel and raspberry pieces - natural, aromatic and piquant.

PINA COLADA: (Infusion time 3 minutes)Green Tea that tastes like the original cocktail. Pineapple pieces, coconut shreds andflavoring, an unforgettable experience.

flavored Black Teas

BERRIES OF THE FOREST: (Infusion time 6 minutes)flavored black China tea with elderberries, blackberries and raspberry - delicious & refreshing.

CARAMEL MAGIQUE: (Infusion time 4 minutes)flavored black China tea with pieces of caramel, an interesting and pleasant drink.

CHRISTMAS TEA: (Infusion time 4 minutes)flavored black China tea with orange peel, almonds, cloves, hibiscus & and cornflowers - a hearty and festive brew.

CHAI MASALA: (Infusion time 3 minutes)Black tea with a blend of special spices - strong, hearty & full flavored.An Indian treat.

ARCTIC FIRE: (Infusion time 5 minutes)China tea with mint and cornflower petal - a pleasing flavor

Book of Teas Herbal InfusionsHerbal infusions are caffeine free. In addition to very pleasing flavors they have relaxing,healing and healthy properties

PEPPERMINT REFRESH: (Infusion time 6 minutes)Brews with a peppery, piquant fragrance. Highly appreciated for its digestive properties.Blended with lime it makes an interesting beverage.

LEMONGRASS ESPANOL: (Infusion time 6 minutes)A healthy infusion with a pleasant citrus taste - aids digestion.

ROOIBOS KALAHARI: (Infusion time 4 minutes)A caffeine free healthy herbal infusion from the remote mountains of South Africa. Pureand natural with a sweet taste it is also known in Africa as 'Red Tea'.

ROOIBOS BLOOD ORANGE: (Infusion time 4 minutes)Rooibos, hibiscus, rosehip, safflower blossoms and Dyer's thistle. Caffeine free andnatural for those who like their Rooibos with flavoring.

ROOIBOS ORIENTAL SPICE: (Infusion time 4 minutes)A caffeine free healthy herbal infusion from the remote mountains of South Africa. Pureand natural with a sweet taste it is also known in Africa as 'Red Tea'. With fragrant herbsand spices

ROOIBOS VANILLA: (Infusion time 4 minutes)A caffeine free healthy herbal infusion from the remote mountains of South Africa. Pureand natural with a sweet taste, also known in Africa as 'Red Tea'. A pleasant experience.

AUSTRALIAN LEMON MYRTLE: (Infusion time 6 minutes)A refreshing drink with the flavor and aroma of lemongrass, lime & lemon. Certified organic

Book of Teas Herbal & Fitness TisanesA healthy selection of herbal infusions that have been complemented by selected berries, leaves and flowers. Caffeine free, these tisanes are healthy and are good for your body, mind and well being.

FITNESS: (Infusion time 6 minutes)A base of Rooibos, the red tea from Africa. Other herbal and natural contents arelemongrass, blackberry leaves, balm flowers, sunflower blossoms, cornflowers andliquorice.

GINGER & LEMON SERENITEA: (Infusion time 6 minutes)Ginger, lemongrass, lemon peel and liquorice rounded off with a sprinkling of peppermintmake this a restful and interesting drink.

MORNING DEW: (Infusion time 6 minutes)A special blend of blackberry and raspberry leaves, rosehip peels, wild strawberry leaves,orange peels, rose petals, sunflower and lavender blossoms.

SPRING DREAMS: (Infusion time 6 minutes)Hibiscus and lime flowers together with orange peel, apple, strawberry, rose petals andsunflower blossoms make for a truly invigorating experience.

WITCHES BREW: (Infusion time 6 minutes)Hibiscus flowers, blackberry leaves, orange peels, apple and sunflower blossoms togetherwith a secret flavoring make this an interesting concoction.

Book of Teas Fruit & Berry Infusions(May be drunk hot or cold)Imported from leading specialist food and beverage merchants in Europe they contain onlyfruit, berries and herbal ingredients and are therefore caffeine and tannin free. Thesehealthy beverages contribute a multitude of fresh flavors, exciting aromas and a range ofinteresting and attractive colors after infusion.

BARBADOS: (Infusion time 6 minutes)Hibiscus flowers, apple, papaya, corinth, elderberries and blackberries.From the islands in the sun.

BITTER LEMON: (Infusion time 6 minutes)Hibiscus flowers, rosehip, orange pieces and corinth and finished off with a sprinkling of pineapple, lemon and papaya. Very refreshing.

ICE FRUIT QUENCHER: (Infusion time 6 minutes)Dried currants, hibiscus flowers, rosehip, elderberries, bilberries, blackcurrants, raspberryand cornflowers - a healthy, soothing and refreshing drink for those hot summer days.Serve with crushed ice in a tall glass with a sprig of mint. Irish Breakfast (Infusion time 3 minutes)A tea of full character and a robust flavor. Strong and rich, this blend has bright rosy liquor.

Chamomile Tisane (Infusion time 6 minutes)Chamomile flowers harvested in Egypt and Poland make for a light and sweet flavor.Whole chamomile flowers are quickly dried after they have been picked to preserve theirmild, fresh flavor. Chamomile is particularly noted for its calming effects and is especially beneficial when drunk before bedtime.

Yorkshire Tea (Infusion time 3 minutes)We call our most famous blend “Yorkshire Tea” because we blend and pack it in Harrogate, in the county of Yorkshire. Its rich refreshing taste reflects everything that the county is famous for: independent character, tradition, and heritage.

Yorkshire Gold (Infusion time 3 minutes)Yorkshire Gold is a very high quality blend of teas specially selected from the finest teagardens of India, Africa, and Sri Lanka .This is a bright, brisk tea with a subtle, rich, andrefreshing flavor.

Book of Teas Taylors Tearoom (Infusion time 3 minutes)Known on the plantations as “bungalow tea” this blend would usually be reserved for theestate manager's enjoyment. With all the important elements of a great blend their wordscannot do justice but offered, “a strong, rich, full-bodied infusion with a satisfying flavor”,Great with sweet cakes and even chocolate cake, but really comes into its own withtraditional full English Breakfast or even fish and chips.

South African Kwazulu (Infusion time 5 minutes)This tea comes from the estates of Zululand South Africa and provides a brisk, light, brightand refreshing experience. The tea estates in this area are sheltered by the Drakensbergmountain range and the Indian ocean is only about 100 miles from these estates.

Decaffeinated Tea (Infusion time 4 minutes)Some customers prefer to avoid caffeine but do not want to compromise on flavor. To avoid this problem, we have selected a brisk African tea decaffeinated naturally using the carbon dioxide method. By leaving the tea leaves in water and adding liquid carbon dioxide, the caffeine washes off when the water and co2 is drained off.

Imperial Gunpowder Green Tea. (Infusion time 4 minutes)A green tea that takes its name from its distinctive leaf style said to resemble gunpowdershot. When hot water is added the leaves unfurl. Our Gunpowder tea produces a straw-colored liquor with a distinctive flavor and sweet aroma.

Lapsang Souchong (Infusion time 5 minutes)After plucking, the leaves are withered over fires made of pine wood, pan fried, placed in bamboo baskets, & dried over smoking fires. A light tea with a very distinctive, smoky flavor.

Moroccan Mint (Infusion time 6 minutes)For centuries mint leaves have been used as an aid to digestion as well as relievingheadaches and nervous complaints. When blended with pure black tea the two seem tocomplement one another perfectly. It can be served hot for a refreshing pick-me-up, butperhaps is most enjoyable in summer as an iced tea.

Book of Teas Scottish Breakfast (Infusion time 3 minutes)Scotland is renowned for its soft highland waters. Our traditional Scottish blend containsfine Assam teas which perfectly complement the water to give a bright color and rich, fullflavor ideal for serving at breakfast time. Fortunately, you too can enjoy its satisfying taste, even if you don't live in Scotland.

English Breakfast Tea (Infusion time 3 minutes) Its aristocratic flavor has come to be regarded as the epitome of a traditional “English” cup of tea.

Vanilla Tea (Infusion time 4 minutes)Pure black tea blended with vanilla flavoring and sprinkled with vanilla pieces and goldensunflower petals. The sweet, aromic flavor makes a delightful accompaniment to cakesand pastries for afternoon tea.

Traditional Indian Chai (Infusion time 4 minutes)This traditional blend is guaranteed to please.

Book of TeasDarjeelingDarjeeling Tea is the world's most expensive and exotically flavored tea. Connoisseurs will assert that without Darjeeling, Tea would be like Wine without the prestige of Champagne. The Darjeeling Tea industry is following the lead of world famous Scotch Whiskey of the UK, and the Champagne's sparkling wines of France. The Tea Board has taken the responsibility of ensuring that only 100% genuine Darjeeling Tea carries the label DARJEELING - CTM (certification of Trade Mark) and reaches the customer in all purity.

Castleton 100g & 250g Single Estate (Infusion time 4 minutes)Darjeeling tea at its proven best - this is what the group's Castleton garden offers. It isunmatched in its delicate flavor, rich aroma and exquisite bouquet. Its unique “muscatel”is comparable to sweet summer wines, with fragrant top notes of musk. Packedattractively, this legendary tea is prized by tea connoisseurs the world over.

Badamtam 100g & 250g Single estate (Infusion time 4 minutes)Badamtam is one of the flagship Darjeeling Gardens of the Goodricke Group.Located in a picturesque valley very close to Darjeeling town, Badamtam offers a beautifulview of Mount Kanchenjunga in the Himalayas and is synonymous with exquisite quality,particularly in the first flush.

Thurbo 250g (Infusion time 4 minutes)The groups largest garden in Darjeeling. Thurbo's indigenous clonal teas have unique character known for its rare and delicate fragrance. Thurbo Tea Estate established in 1872 is situated in the magnificent Mirik Valley. The garden traces its origin to the Nepalese word “Tombu” - meaning “Tent” which later became “Thurbo”. At an altitude ranging up to 6500ft; the garden produces Tea of rare and delicate fragrances.

Premium Darjeeling Tea (with a stronger flavor) 250g (Infusion time 4 minutes)An economically priced Darjeeling tea in carton pack proves to be our largest sellingDarjeeling “value brand”. The blend of Darjeeling brokens and fanning's offers theconsumer both flavor, bright color and briskness.

Book of Teas WHITE JASMINEWhite Jasmine combines the health force of white tea with the delicate flavors of jasmineblossoms. The hand picked leaves are harvested only two days of the year and blendedwith the finest Jasmine flowers, to produce a brew that is best enjoyed with friends. Whitetea contains nine active polypheniols that act synergistically to inhibit cancer growth,neutralise viral outbreaks and assist with general well being.

JASMINE PEARLTender shoots of green tea, scented with fresh jasmine, are hand rolled into beautifulpearls. When infused, the pearls slowly uncurl into needle shaped leaves. Green tea isknown to boost the immune system and assist with the regulation of blood sugar,cholesterol and blood pressure.

DETOX (Infusion time 4 minutes)Ideal for purifying the blood and improving circulation. This tea flushes toxins andwaste from the body, leaving you feeling stabilized and centered. It's also greatfor skin conditions, helping ease the effects of eczema, acne and rashes.

DRAGON BALLDragon balls add a new dimension to social tea gathering. Viewed through a glass teapotor tempered glass, they offer a visual spectacle as they open to resemble the Chinesechrysanthemum. The White Tea, Jasmine blossoms and Gomphrena blossoms combineto turn a delicately flavored drink into an occasion. Best enjoyed with friends, the ball canbe reinfused up to 5 times for maximum White Tea health benefits.

CHAI TEA (Infusion time 4 minutes)Rich. Aromatic and unforgettable, Chai is a favorite among travelers and tea drinkersworld wide. This spicy, milk tea strengthens the immune system and most importantlyproduces a warm, soothing effect.

Book of Teas YERBA MATÉYerba Maté a natural, herbal stimulant and national drink of Argentina, Uruguay andBrazil. The term “maté” is a Quechua term meaning vessel. Originally, maté was used inthe Guarani culture for many centuries, the green leaves being chewed as a naturalenergiser. It was the Jesuit missionaries who first dried the leaves and drank the matéwith a thick sugar cane straw. There are many varieties of Yerba Maté, as each regionhas developed their own unique blend and flavor of tea.

Traditionally, Maté is drunk in a special cup made from dried pumpkin and sipped througha bombilla, which is a metallic straw with a filtering device at the bottom. Maté hasreceived iconic status in modern years as it is the drink of choice of the South Americanpeoples. It is renowned for its healing properties, and many people believe it to possessthe power of an aphrodisiac.

Yerba Maté tea contains practically all of the vitamins to sustain life-powerful antioxidant,tone the nervous system, retard aging, combat fatigue, stimulate the mind, control theappetite, reduce stress, caffeine free ! Vitamins A, C, E, B1, B2, B complex, riboflavin,vitamin C complex, magnesium, calcium, iron, sodium, potassium, manganese, silicon.Especially large amounts of pantothenic acid, a significant and vital nutrient.

THE ONLY PLANT IN ANY AREA OF THE WORLD WITH SUCH A NUTRITIONALVALUE !!

Can be served hot or cold!