Fine spring picked tea leaves are hand tied into these delicate balls. As the tea steeps the leaves gently open to reveal a string of jasmine flowers that dance above the open tea leaves. The infusion tastes of a soft nutty green tea flavor with no hint of jasmine. The blooming teas make a great addition to a dinner party when served in individual wine glasses. They can be resteeped several times and enjoyed througout the meal. A great alternative or compliment to wine with dinner.

Country of Origin: China Grade: Jasmine First Grade Altitude: 1500 ft. Manufacture Type: Steamed green tea Infusion: Pale green liquor Ingredients: Green tea, Jasmine petals Information: Jasmine tea is one of the most pleasant tasting green teas available on the market. It is a green tea with surprising body and a captivating floral taste that is not found in any other natural tea On the nose the dry tea has a floral bouquet, which literally causes your senses to come alive with pleasant thoughts. The flavor is enhanced with the addition of jasmine blossoms which give the tea a visual appeal few other teas are capable of copying. There are many different grades of jasmine tea. This particular grade is the first grade below the exotic jasmines. It has all the flavor, aroma and good green tea qualities but not the exorbitant price. The production of jasmine tea is quite interesting. It is important to begin with high quality green tea - tea that has been produced between the middle of March and the middle of May. Equally important for jasmine tea are fine jasmine blossoms - flowers that bloom between the 1st of May and the end of May (these have the most intense aroma). Traditionally layers of jasmine blossoms were placed between fine green tea. In time the scent of the jasmine permeated the tea. Today, hot air is passed through the jasmine blossoms and then filtered through the tea so that the blossoms can be used more than once. The exhausted blossoms are then used to decorate the tea. Produced in both China and Taiwan, jasmine tea yields a cup with all the concentrated heady bouquet of a garden in bloom.

Country of Origin: Japan Region: Shizuoka Prefecture Grade: Sencha Genmaicha Manufacture Type: Steamed green tea Cup Characteristics: Light brownish yellow liquor with toasty flavor, tending sweet. Information: Genmaicha is a specialty Japanese green tea that is blended with fire-toasted rice. A good grade Japanese sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is not uncommon for rice to pop not unlike popcorn, hence the pet name popcorn-tea Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180F or 80C. Place 1 teaspoon in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment Iced tea brewing method: A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

The finest of Japanese teas, Gyokuro bushes are covered for several weeks before harvest with bamboo or straw shades to increase the chlorophyll content of the leaves. The results of this transformation are the renowned dark green leaves with high concentrations of Antioxidants, vitamins and amino acids. Celebrated for its emerald green infusion and sweet aftertaste. Studies show green tea aids in detoxifying the body, regulates your blood sugar, and promotes healthy teeth, skin and bones.

Genmaicha is a mixture of green tea with roasted rice. It has less caffeine and tastes less astringent. This aromatic blended tea brings together the refreshing lightness, sweetness and the distinctive taste of roasted rice. Kyoto has been holding the reputation as the birthplace of high quality of tea. The plant is flourishing especially in Uji, which is located on the south in Kyoto, for the reasons below."Rich nature and environment suited to the cultivation." There are two rivers running - the Kizu river and the Uji river - through, and morning mist comes up from both rivers gives enough moisture to tea trees. And the property in Uji surrounded by many mountains is suitable for the growing of tea." Tradition rooted on this area" Until the Kamakura Era, Kyoto was the center of everything; culture, academy, art, architecture, economy, and politics. And the way of tea had been formed and sharpened, and refined by many great pioneers like Eisai or Senno-Rikyu(Tea Master), and its style and thought still remain as the part of Japanese tradition. Ujinotsuyuseicha Co., Ltd. is an Uji-based manufacture, having the aim at spreading our tradition through tea to all over the world.

This alliance of natural superfruits combines exceptionally healthy sea buckthorn berries with immunity-boosting cranberries, forming a powerful one-two punch of nutrients and antioxidants.

A high quality, everyday tea from Japan. Flat, dark green leaves with a sweet aroma and taste. Low in caffeine. High content of vitamin C. Studies show green tea aids in detoxifying the body, regulates your blood sugar, and promotes healthy teeth, skin and bones.

Excellent; toasty aroma and sweet taste. Wonderful hot or cold. A Japanese favorite. Gen Mai Cha means toasted rice.

Information: Lung Ching Tea - also known as Dragonwell is produced by hand through a 10-part process. The side of West Lake in Zhejiang Province grows the tea used to produce Dragonwell. Dragonwell is distinguished by its beautiful shape, emerald colour, scented smell and tending sweet floral character. In the Peoples Republic of China, mists and fog often compensate of insufficient rainfall, at the same time cloaking the gardens in secrecy. Here tea is produced according to ancient time-tested methods and workers perform all tasks by hand, just like their ancestors. The tealeaves that become Dragonwell (a.k.a. Lung Ching) are plucked before the Clear Light Festival or at the least before the spring rains have fallen. The choicest come from a part of the mountain called Lions Peak, where plucking takes place before each tender shoot has more than one leaf. Legend has it that in 250 AD a Taoist monk affirmed that there must be a dragon lurking in a certain spring not far from Hangchow. The monk implored the well dragon to come to the rescue of the poor farmers suffering a crippling drought. Instantly, the clouds came rushing in from every side and poured forth a timely rain. One account of this, an old temple adjoining the spring is known as Dragons Well Monastery, and this tea derives its name from the same legend.

Imported from Japan