Book of Teas

Book of Teas

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Book of Teas

The Origins of Tea

From the multiplicity of charming legends going back about 5,000 years, tea has the distinction of being the most ancient beverage (after water of course) in the world. But its exact origins are lost in antiquity. According to the Chinese legend, Emperor Chen-Nung, the Divine Cultivator, discovered tea accidentally as he was boiling water under the shade of a wild tea bush. The leaves were gently rustling in the breeze when a few leaves dropped into his pot. The Emperor drank the resulting infusion and felt himself overw

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Book of Teas
The Route of Tea In the fourth century AD tea was already a popular drink in China. Tea developed through three main stages: Boiled tea, Mashed or Beaten tea and Infused tea. The three "Tea Schools 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 elegant pastime. Poet Ly Uy, at the height of the Tang Dynasty, wrote the first book on tea "Cha King" or "The Tea Code". Tea has always been linked to history, and as it spread, it brought people into contact with different religions and philosophies. Indian history mentions Marco Polo, the great traveler who 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. For the Japanese, tea became more than just a drink. The tea ceremony, whose aim is to help the spirit find peace, has effectively straddled centuries and borders. Via the caravan routes, tea penetrated all Mongol Lands, Iran, the Muslim countries and Russia before reaching Europe.

Since Europe had long periods of no contact with the Orient, they therefore learned about tea 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 the western world. The East India Company established relations with the far west by introducing tea into Holland in 1610, to France in 1636 and to England in 1650. Tea was brought to New York in the American colonies by Dutch ships around 1650. Confused at first, the colonists boiled the tea, threw away the water and consumed the leaves as vegetables. But before long Americans too were drinking a proper cup of tea, and also inventing the tea bag (by accident) and iced tea (during a heat wave at the worlds fair in Chicago). In the nineteenth century, China was virtually the sole supplier of tea in the world. In 1834 tea plantations were introduced in India and to Ceylon a little later in 1857. Thereafter Asia, Africa and South America followed. The competition between ship owners for the speediest transportation of tea led to races along the far east shipping routes. This was the origin of the "Tea Clipper" races.

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Book of Teas
The Art of Living with Tea By the eighth century, the appreciation of tea had been raised to an art and integrated into religious 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, it symbolizes longevity and marital fidelity at a wedding, since tea bushes live a hundred years and more. Tea Types Tea comes from the evergreen bush Camellia Sinensis. It is a single species but of more than one variety with stiff and shining pointed leaves. The tea plant is an ideal plantation crop requiring a warm, wet climate of the tropics with a considerable amount of rainfall. It can 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 high grown teas which have the finest quality. The cooler, drier climate at that altitude causes the plant to grow more slowly, producing a richer, more flavorful leaf. Tea is propagated from seeds and, through more modern methods, from clones or cuttings from specially selected bushes that show an ideal combination of characteristics. Though the tea plant is obligingly 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, garden management, rainfall, elevation, and manufacture. All the different types of tea come from the same plant. The chief difference lies in processing. The most popular type of tea is Black, which is oxidized or fermented. Oolongs are partly fermented and Greens are not fermented at all. Another variety of tea that is not as well known is White Tea. BLACK TEA - FULLY FERMENTED The 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 limp enough to be rolled without cracking. They are then rolled on machines. The rolling of the leaves gives them their future form. The rolling of the tea leaves facilitates even fermentation. The rolled leaves are then spread out in a cool place. The leaves absorb the oxygen in the air which activates the enzymes to create essential oils. This process is called oxidation or fermentation. The leaves are then fired in large ovens with temperatures up to 194 degrees. They are then graded and packed into chests.

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Book of Teas
India produces the worlds finest black teas. Darjeeling, a tea growing region of India, produces the worlds most sought after teas. Teas from Darjeeling have over the years acquired the reputation of being the "Champagne of Teas". Assam, another tea growing region of India, is the worlds single largest tea growing region. Assam produces tea with strength. Black teas are also produced in Nuwara Eliya, Dimbulla and Uva regions of Ceylon. Black teas from China are produced in the An-Hui and Yunnan provinces. An-Hui is the home of world class Keemun teas. Keemun teas are referred to as the King of Red Teas. (Black teas are referred to as Red Teas in China). Yunnan produces teas similar to the Assams of India. Strong and robust. Black teas are also produced in the following countries: South Africa, Indonesia, Java, Argentina, Turkey, Russia, Vietnam, Nepal and several additional African countries. OOLONG TEA - PARTLY FERMENTED The Green tea leaves undergo a short fermentation process which places them halfway between 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 worlds finest Oolongs, however, are manufactured in Formosa. The quality of an Oolong depends upon the knowledge of the tea maker to manage the fermentation process. The fermentation process can be manipulated to create extraordinary teas. The higher the percentage of fermentation, the stronger the strength of the tea when brewed. Recently Oolongs have also been manufactured out of the Darjeeling and Nilgiri regions of India.

GREEN TEA - UNFERMENTED Green tea is dried and rolled, but not fermented. The leaves are rolled or twisted in a variety of ways. The most commonly known Green tea is Gunpowder Green. Although India and Ceylon have started producing Green teas, China still remains the leader in the process of manufacturing Green teas. The most renowned Green teas from China are Pi Lo Chun, Lung Ching and Silver Dragon. WHITE TEA The art of manufacturing White tea has been mastered by the Chinese and hence the best White 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 slightly steamed and then mostly sun dried. The tea brews an extremely light, delicate cup with a vegetative flavor. The tea, as it sounds, looks white and is probably the most prestigious and romantic of all the different types of teas. Recently some White teas have been produced in Darjeeling and also in Ceylon. Very small quantities of White tea are produced and since it is also very labor intensive, they are one of the highest priced teas.

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

Tea Grading

Grading tea is complicated and may be done differently in each country. Tea grows in what are called "flushes". The most prized flush of the season is the first. (During the height 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 fall into 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 is called OP or Orange Pekoe (pronounced peek-oh). The term "Orange Pekoe" refers to a size 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. One explanation for the "Orange" half of the name is that the Chinese sometimes used to flavor these leaves with Orange Blossoms. Another suggests that it is a remaining reference to the 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 of the plants young shoots. These prized leaves get graded as follows during the manufacturing process.

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Book of Teas
WHOLE LEAF Special Finest Tippy Golden Flowery Orange Pekoe SFTGFOP This grade is primarily used to grade Darjeeling teas with a large proportion of leaves having golden tips on New Leaf buds - a guarantee of quality. Finest Tippy Golden Flowery Orange Pekoe FTGFOP Another grade primarily used to grade Indian black teas consisting of exceptional quality Orange Pekoe with lots of tips. Orange Pekoe OP Long, pointed leaves that are harvested when the terminal buds open into leaf. Rarely contains "tips". Golden Flowery Orange Pekoe GFOP Flowery Orange Pekoe with a certain amount of golden tips. Flowery Pekoe FP Shorter, coarser leaves. The next leaves down from Orange Pekoe. Pekoe Souchong PS Pekoe leaf further broken down is Pekoe Souchong. Souchong Shorter and tightly rolled leaf style (for Indian Souchong). But when used for grading Chinese teas, this refers to large leaves.

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Book of Teas
Pouchong A variety of tea that is very rare. The leaf is extra large and when brewed, the infused leaf extends to at least an inch to an inch and a half in length. BROKEN LEAF Golden Flowery Broken Orange Pekoe GFBOP Flowery Broken Orange Pekoe FBOP Golden Broken Orange Pekoe GBOP Tippy Golden Broken Orange Pekoe TGBOP Broken Orange Pekoe BOP

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Book of Teas
FANNINGS Leaf size that is smaller than Broken Orange Pekoe is graded as fannings. This grade is primarily used in tea bags since it brews very quickly and its size is small. Broken Orange Pekoe Fannings BPOF DUST The leaf size smaller than Broken Orange Pekoe Fannings is graded as Dust. Dust grades brew 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 describes the leaf style of that particular tea and not the quality. Quality of tea can only be decided after tasting it.

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Book of Teas
Household Uses of Tea To avoid teapots taking a musty smell when not in use, put a sugar lump in the bottom and do not replace the lid. To get rid of tea stains: If recent, rub with lemon or with hot soapy water. If the cloth is woolen 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 a uniform golden tint. Used tea leaves are an excellent fertilizer for potted plants. Watering plants occasionally with tea is also a good idea.

Tea and Beauty Copper 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 after shaving or cleansing and is also used in the East for personal hygiene. Tea compresses are very restful for tired eyes.

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Book of Teas

TEA AND CAFFEINE

"A cup of tea may contain up to three times less caffeine than a cup of coffee" - release from U.S.F.D.A.

The so-called "herbal teas" are actually herbal infusions, which contain no tea leaves - the word "tea" refers to the plant, not the practice of brewing. All tea leaves contain caffeine. There is an impression that tea has more caffeine than coffee. 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 cups of coffee may be brewed from a pound. Hence, the per cup content of caffeine in tea is far less than a cup of coffee. Caffeine levels in different teas range between three and four percent. A six ounce serving of drip coffee has from 110 to 140 mg of caffeine; whereas a six ounce serving of Black tea, brewed for three minutes, has only up to 36 mg of caffeine. The 36 mg 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 than that in coffee. This may be because the tannin in tea binds the caffeine, so less of it is absorbed, or it is absorbed more slowly and evenly. Whatever the reason, many find that tea doesnt give them the "jitters" like coffee.

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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 green tea). 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 guidelines below). Pour tea from the pot by using a strainer or a teapot with a built-in strainer. If you are brewing directly in the mug, just remove the infuser and enjoy! GENERAL GUIDELINES PER 12 OUNCES Black/Flavored Teas 1 - 2 tsp. 3 - 5 minutes Oolong Teas 2 - 3 tsp. 3 - 5 minutes Green Teas 1 - 2 tsp. 2 - 3 minutes White Teas 2 - 3 tsp. 2 - 3 minutes Herb/Fruit Tisanes 2 - 3 tsp. 5 - 10 minutes BREWING AND STORAGE TIPS For 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 six months in a clean, tightly sealed tin or ceramic container.

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Book of Teas
LOOSE LEAF TEAS Following are the categories of teas we currently carry. We have endeavored to cover the world in bringing you the finest teas. Enjoy touching the world while drinking these flavors of the sub-tropics, tropical rain forests, sun ripening mountain ranges, exalted mountain peaks and home. Drinking teas from every corner of the planet will ultimately bring you good health through their stimuli, anti-oxidants, nutrients and healthy properties. Whether you are seeking relaxation, energizing qualities or simply good health, the pleasures of full flavored teas are waiting to burst forth within you. We are constantly adding to our tea list. Please ask if you cannot find a specific tea you are looking for. Black and Smoked Teas Black 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 assist in keeping you healthy and reduce the risk of many degenerative diseases including cancer, heart attack and stroke, as well as aiding the digestion process, help prevent dental cavities, act as an anti-bacterial agent and help control cholesterol levels. Oolongs Fermented halfway between Green and Black teas, Oolongs are mainly from Formosa and Mainland China. They are high in antioxidants. Green Teas Green teas are the most beneficial towards good health. Drinking a moderate amount of Green tea daily will assist in keeping cholesterol at a reduced level, 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, the 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 Teas White teas are the most labor intensive, being steamed then sun-dried. They give the lightest, most delicate flavor when infused. The brew is white, sense its name.

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Book of Teas
Tea Blends Just as wine makers must be masters to find the right percentage of Merlot, Cabernet Sauvignon and Cabernet Franc grapes to create a fine varietal wine, so too must tea blenders possess equal measures of scientific understanding and artistic intuition to develop world-class tea blends. Decaffeinated Teas Generally Black teas which have been manufactured in the most favorite ways. They still offer all the health benefits of Black tea and any additions, though without the caffeine. Flavored and Scented Black Teas Flavored teas or perfumed teas are the result of tea leaves being enhanced by the addition of oils, scents and flavorings, dried flowers or dried fruits. Since the dawn of time, the Chinese, fathers of humanist civilization, poets of the joy of living, 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 Teas Fruits, 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 tisanes except with Rooibos.

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Book of Teas
Tea & Health
Tea has been recognised from its inception for its medicinal properties. Several studies have been undertaken to research the health benefits of black tea consumption. The polyphenols present in tea are active oxidants, which are thought to act protectively against cardiovascular disease risk and carcinogenesis. The free radicals found within us, are oxidants, which are very active, combining with a variety of other chemicals to cause undesirable effects. Polyphenols and other compounds in tea neutralise the free radical oxidants by reacting with them, in effect acting as free radical scavengers. In green tea, which has not gone through an oxidative fermentation process, natural constituents 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 human interventional studies have suggested that tea Catechins may contribute towards the prevention of cardiovascular related diseases. These benefits of tea Catechins derive from their potent anti-oxidative and free radical scavenging capacity. With improvement of techniques for identification, black tea Polyphenols may also be found to be linked to the beneficial effects of tea. Theaflavins, which give the colour to black tea, are also powerful anti-oxidants and have a substantial contribution to the NO scavenging of black tea. The Inter-Governmental group on Tea in 1992 proposed that the Common Fund for Commodities undertake research on the health benefits to humans on the consumption of black tea. The studies have produced positive results in the contribution to preventative effects of some biomarkers of carcinogenesis, and suggested a possible mechanism of association with a reduction in cardiovascular risk. Studies are also being done on the beneficial 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 as a healthy low caloric drink. Mackwoods Tea

Tea is the beverage of ceremonious people, and like the dense monsoon rains, it is calming and stimulating, encouraging conversation and relaxation.ideas and traditions seep slowly in its steamy transparence. Paskel Brucker

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Book of Teas

Mackwoods Tea was established in 1841 by Captain William Mackwoods. Mackwoods fine tea is produced directly on our own estates - we manage 27,000 acres of tea and rubber estates in Sri Lanka. We provide a full range of unblended Single Estate Black Teas in different grades, as well as a full range of Flavoured Tea, Infusions and Connoisseurs Teas including Silver Tips (white tea) and Golden Tips. We are one of the few companies worldwide to be accorded the unique privilege of presenting our Connoisseurs Tea - The Queens Golden Jubilee Blend, created to commemorate Her Majesty's Golden Jubilee, at Buckingham Palace. A full selection of our Unblended Single Estate Teas is available in the Justea gift shop.

Golden Tips
The Queens Golden Jubilee Blend.
This tea is a hand plucked premium quality blend of garden fresh high grown Ceylon tea, especially created by Mackwoods to commemorate her majesty's Golden Jubilee. It contains a unique blend of Golden Tips, which comes from the finest tea buds and is a connoisseurs delight along with Orange Pekoe from Labookellie Estate, one of Sri Lanka's finest tea gardens. It is best drunk without the addition of milk. This exclusive blend of tea is presented in an exquisitely hand crafted brass canister decorated in traditional design depicting the rich heritage of Sri Lankan culture

Silver Tips
160th Anniversary of Mackwoods Ltd
This rare connoisseur's tea was specially created to commemorate the 160th Anniversary of Mackwoods Ltd. It contains a unique hand picked blend of Silver Tips and Orange Pekoe from Mackwoods Estates, some of Sri Lanka's finest tea gardens, situated approximately 2,000 metres above sea level in the misty hills of Nuwara-Eliya. The Silver Tips in Mackwoods 160th Anniversary Blend are made from a special high grown variety of Camellia Sinensis. Only the finest tender buds are hand plucked to provide this exquisite tea, unlike the usual two leaves and a bud. The tips are then sun dried, and specially selected for this blend, thus imparting its delicate aroma and subtle flavour. It is presented in a hand crafted silver plated canister and this rare tea is best appreciated without milk.

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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 evening consumption. Sourced from Labookellie and Weddemulle estates. Broken Orange Pekoe (Infusion time 4 minutes) Broken, pointed leaves rolled lengthwise. Harvested when the terminal buds open into leaf. A medium strength tea, very good as an afternoon tea. Sourced from Labookellie estate Broken Orange Pekoe Fannings (Infusion time 4 minutes) Made from smaller, flat pieces of broken orange pekoe and used to make quick-brewing, strongly flavoured, robust teas with good colour. A strong tea excellent in the mornings. Sourced from Labookellie and Frotoft estates. Mackwoods Flowery Fannings Special (Infusion time 4 minutes) Mackwoods "Flowery Fannings Special" is brought ot you garden fresh from one of Mackwoods high grown estates situated 2000 metres above sea level in the misty hills of Nuwara-Eliya. The generous content of "tip" found in this Orthodox, Single Estate, black tea, has made it much sought after by ardent tea enthusiasts. It has a brisk liquor and a distinctive flavour, and is best had with a dash of milk. Infusion Range Chamomile, Ginger, Peppermint, Rosehip and Hibiscus are the range of refreshing and delicious infusions. No additives , no caffeine. Flavoured Range Mango, Apple, Strawberry, Earl Grey, Blackcurrent, Chamomile, Vanilla, Cinnamon, Lemon, Ginger and Mint are the range of delicious flavoured black tea.

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Book of Teas
ELMSTOCK LOOSE LEAF TEA Traditional Black Teas
Specially 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 the flavour of the orange fruit! A well rounded 'all day' tea. Flavour Characteristics: Strong, brisk, full flavour ENGLISH BREAKFAST: (Infusion time 3 minutes) High grown Ceylon teas from the best tea gardens, expertly blended, give this tea its crisp distinctive style, quality and aroma. Especially good in the morning it can be drunk throughout the day. Flavour Characteristics: Strong, brisk, full flavour EARL GREY: (Infusion time 4 minutes) A blend of selected teas with strong and coloury liquors, delicately flavoured with the essence of Bergamot, a small citrus fruit with its origins in China. It is best served black with a slice of lemon. Flavour Characteristics: Strong, distinctive DARJEELING TEAS: (Infusion time 4 minutes) Tea of the mountain mists, grown in the foothills of the Himalayas at elevations over 5000 feet. The most refined, delicate, noble and precious Indian tea with a rich aroma, exquisite bouquet and subtle muscatel flavour. Darjeeling tea is known as the champagne of teas and has a light coloured infusion. Flavour Characteristics: Delicate, subtle

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Book of Teas
PRINCE OF WALES: (Infusion time 3 minutes) A special blend of premium Oolong and Keemun teas. Flavour 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. Flavour Characteristics: Strong, Full Flavour

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Book of Teas
Green, Chinese and Oolong Teas
Green 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 different varieties 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 colour after infusion with a pungent and unique flavour. It is recommended with most meals. Flavour 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 flavour. Ideal with spicy foods and after meals. Flavour Characteristics: Delicate, light RUSSIAN CARAVAN: (Infusion time 3 minutes) A blend of Lapsang Souchong and black teas with its origins in the caravan route that traversed the famous Silk Road from China. Flavour Characteristics: Smooth, smoky,wooden LAPSANG SOUCHONG: (Infusion time 5 minutes) From the Fujiian province. It's entrancing flavour and aroma comes from being smoked over pine embers. Golden bright, it is drunk lightly brewed. Flavour Characteristics: Crisp, unique smoky flavour GENMAICHA: (Infusion time 4 minutes) Green tea with toasted rice and popped corn. A Japanese specialty. Flavour Characteristics: Mild, toasty

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Book of Teas
PU-ERH: (Infusion time 3 minutes) A famous fermented china 'red tea' with reputed medicinal qualities. Flavour Characteristics: Earthy, sweet SENCHA ZEN: (Infusion time 4 minutes) Green tea popular in Japan., produced by being lightly steamed. It infuses a pale green colour and is rich in Vitamin C

Flavoured Teas
Tea absorbs flavours, particularly exotic ones! We have selected interesting fruits and berries to be blended with our quality teas. CHOC MINT: (Infusion time 3 minutes) Green China tea flavoured 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 and flavouring, an unforgettable experience.

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Book of Teas

Flavoured Black Teas

BERRIES OF THE FOREST: (Infusion time 6 minutes) Flavoured black China tea with elderberries, blackberries and raspberry _ delicious and refreshing. CARAMEL MAGIQUE: (Infusion time 4 minutes) Flavoured black China tea with pieces of caramel _ an interesting and pleasant drink. CHRISTMAS TEA: (Infusion time 4 minutes) Flavoured black China tea with orange peel, almonds, cloves, hibiscus flowers and cornflowers _ a hearty and festive brew. CHAI MASALA: (Infusion time 3 minutes) Black tea with a blend of special spices _ strong, hearty & full flavoured. An Indian treat. ARCTIC FIRE: (Infusion time 5 minutes) China tea with mint and cornflower petal _ a pleasing flavour

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Book of Teas
Herbal Infusions
Herbal infusions are caffeine free. In addition to very pleasing flavours 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 makse 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. Pure and 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 and natural 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. Pure and natural with a sweet taste it is also known in Africa as 'Red Tea'. With fragrant herbs and spices ROOIBOS VANILLA: (Infusion time 4 minutes) A caffeine free healthy herbal infusion from the remote mountains of South Africa. Pure and natural with a sweet taste it is also known in Africa as 'Red Tea'. A pleasant experience. AUSTRALIAN LEMON MYRTLE: (Infusion time 6 minutes) A refreshing drink with the flavour and aroma of lemongrass, lime & lemon. Certified organic

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Book of Teas
Herbal & Fitness Tisanes
A 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 are lemongrass, blackberry leaves, balm flowers, sunflower blossoms, cornflowers and liquorice. GINGER & LEMON SERENITEA: (Infusion time 6 minutes) Ginger, lemongrass, lemon peel and liquorice rounded off with a sprinkling of peppermint make 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 and sunflower blossoms make for a truly invigorating experience. WITCHES BREW: (Infusion time 6 minutes) Hibiscus flowers, blackberry leaves, orange peels, apple and sunflower blossoms together with a secret flavouring make this an interesting concoction.

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Book of Teas

Fruit & Berry Infusions

(May be drunk hot or cold) Imported from leading specialist food and beverage merchants in Europe they contain only fruit, berries and herbal ingredients and are therefore caffeine and tannin free. These healthy beverages contribute a multitude of fresh flavours, exciting aromas and a range of interesting and attractive colours 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, raspberry and 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.

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Book of Teas

The Best Cup of Tea in England Not only are we passionate about buying and blending, but also about selling and serving tea. Our Betty's Caf Tea Rooms continue to serve over one million customers every year. Betty's has been fortunate to win the British Tea Council's prestigious award, Top Tea Place of the Year, on three occasions. However, you won't find a Betty's Caf on every local high street. We still have just six tea rooms, all in Yorkshire. Our dream is not to be the biggest chain of cafes, but simply to learn how we can refine and perfect the art of serving tea. Now you too can experience The Best Cup of Tea in England by purchasing from our large selection in the Justea Gift shop. Irish Breakfast (Infusion time 3 minutes) A tea of full character and a robust flavour. 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 flavour. Whole chamomile flowers are quickly dried after they have been picked to preserve their mild, fresh flavour. 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 tea gardens of India, Africa, and Sri Lanka .This is a bright, brisk tea with a subtle, rich, and refreshing flavour. Online shop www.justea.com.au

Book of Teas
Taylors Tearoom (Infusion time 3 minutes) Known on the plantations as bungalow tea this blend would usually be reserved for the estate manager's enjoyment. With all the important elements of a great blend their words cannot do justice but offered, a strong, rich, full-bodied infusion with a satisfying flavour, Great with sweet cakes and even chocolate cake, but really comes into its own with traditional 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, bright and refreshing experience. The tea estates in this area are sheltered by the Drakensberg mountain 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 flavour. 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 gunpowder shot. When hot water is added the leaves unfurl. Our Gunpowder tea produces a strawcoloured liquor with a distinctive flavour and sweet aroma. Lapsang Souchong (Infusion time 5 minutes) After plucking, the leaves are withered over fires made of pine wood, then pan fried, placed in bamboo baskets, and dried over smoking fires. A light tea with a very distinctive, smoky flavour. Moroccan Mint (Infusion time 6 minutes) For centuries mint leaves have been used as an aid to digestion as well as relieving headaches and nervous complaints. When blended with pure black tea the two seem to complement one another perfectly. It can be served hot for a refreshing pick-me-up, but perhaps is most enjoyable in summer as an iced tea.

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Book of Teas
Scottish Breakfast (Infusion time 3 minutes) Scotland is renowed for its soft highland waters. Our traditional Scottish blend contains fine Assam teas which perfectly complement the water to give a bright colour and rich, full flavour ideal for serving at breakfast time.Fortunately, our blend performs equally well whatever the water, so you too can enjoy its satisfying taste, even if you don't live in Scotland. English Breakfast Tea (Infusion time 3 minutes) As traditional English tea merchants we have spent a long time perfecting our English Breakfast blend. To achieve its brisk and stimulating character and wonderful copper colour we use the finest leaf teas from the highlands of Africa and Sri Lanka. Its aristocratic flavour 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 flavouring and sprinkled with vanilla pieces and golden sunflower petals. The sweet, aromic flavour makes a delightful accompaniment to cakes and pastries for afternoon tea. Traditional Indian Chai (Infusion time 4 minutes) This traditional blend is guaranteed to please.

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Book of Teas
GOODRICKE Creating Exquisite Teas

Darjeeling
Darjeeling Tea is the world's most expensive and exotically flavoured 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 is unmatched in its delicate flavour, rich aroma and exquisite bouquet. Its unique muscatel is comparable to sweet summer wines, with fragrant top notes of musk. Packed attractively, 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 beautiful view 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 flavour) 250g (Infusion time 4 minutes) An economically priced Darjeeling tea in carton pack proves to be our largest selling Darjeeling value brand. The blend of Darjeeling brokens and fanning's offers the consumer both flavour, bright colour and briskness.

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Book of Teas

WHITE JASMINE White Jasmine combines the health force of white tea with the delicate flavours of jasmine blossoms. The hand picked leaves are harvested only two days of the year and blended with the finest Jasmine flowers, to produce a brew that is best enjoyed with friends. White tea contains nine active polypheniols that act synergistically to inhibit cancer growth, neutralise viral outbreaks and assist with general well being. JASMINE PEARL Tender shoots of green tea, scented with fresh jasmine, are hand rolled into beautiful pearls. When infused, the pearls slowly uncurl into needle shaped leaves. Green tea is known 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 and waste from the body, leaving you feeling stabilized and centered. It's also great for skin conditions, helping ease the effects of eczema, acne and rashes. DRAGON BALL Dragon balls add a new dimension to social tea gathering. Viewed through a glass teapot or tempered glass, they offer a visual spectacle as they open to resemble the Chinese chrysanthemum. The White Tea, Jasmine blossoms and Gomphrena blossoms combine to turn a delicately flavored drink into an occasion. Best enjoyed with friends, the ball can be reinfused up to 5 times for maximum White Tea health benefits. CHAI TEA (Infusion time 4 minutes) Rich. Aromatic and unforgettable, Chai is a favourite among travellers and tea drinkers world wide. This spicy, milk tea strengthens the immune system and most importantly produces a warm, soothing effect.

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Book of Teas
YERBA MAT
Yerba Mat a natural, herbal stimulant and national drink of Argentina, Uruguay and Brazil. The term mat is a Quechua term meaning vessel. Originally, mat was used in the Guarani culture for many centuries, the green leaves being chewed as a natural energiser. It was the Jesuit missionaries who first dried the leaves and drank the mat with a thick sugar cane straw. There are many varieties of Yerba Mat, as each region has developed their own unique blend and flavour of tea. Traditionally, Mat is drunk in a special cup made from dried pumpkin and sipped through a bombilla, which is a metallic straw with a filtering device at the bottom. Mat has received iconic status in modern years as it is the drink of choice of the South American peoples. It is renowned for its healing properties, and many people believe it to possess the power of an aphrodisiac. Yerba Mat tea contains practically all of the vitamins to sustain life-powerful antioxidant, tone the nervous system, retard aging, combat fatigue, stimulate the mind, control the appetite, 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 NUTRITIONAL VALUE !! Can be served hot or cold!

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Book of Teas

TONY CARTER COLLECTABLE TEAPOTS

Tony Carter has been skillfully designing and making collectable teapots with his wife Anita and their team since 1978. The pottery is set in the beautiful village of Debenham in the heart of the Suffolk countryside. Quality and craftsmanship have made these teapots sought after all over the world. Every teapot is made and painted by hand ensuring that no two teapots are exactly the same. This of course adds greatly to their collect ability. Some of the large teapots are numbered and limited edition. Tony Carter Teapots produce corporate designs for Harrods, the QE2 and the Queen Mary. We will be pleased to discuss your requirements upon request.

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