auraTeas Recent Review

Formosa Natural Baihao Oolong Choice

Wed, 30 Jun 2010 07:10:32 GMT

I tried this sample last night and I loved it! I can really detect the honey in this oolong along with its light earthy notes. This is a medium bodied tea in my opinion and very well done! I can't wait to try more of auraTeas teas! Check out some of my other tea reviews on www.Steepster.com/shae050 Again, thanks auraTeas for this fine oolong!

Formosa Sanxia Biluochun Green Tea

Wed, 16 Jun 2010 07:25:31 GMT

What an interesting take on green tea! So refreshing yet so unique. It had a delicate flavor depending on how much you steep it which I believe you could play around with. The description is very true as if you over steep it gets very grassy and bitter but not in that much of a bad way, its good lightly steeped and over steeped :) The taste was nice and elegant all around and a very floral green, which I enjoyed very much! Actually had this one while watching the sunset last night it was simply a great moment with a great tea. It had the “fried green” back taste which usually I’m not the biggest fan of but it just worked. This is my 2/4 auratea samples and I must say so far I am very pleased with how this company deals with tea. I learned so much the last couple days about teas from the regions of Taiwan it’s crazy! This particular tea is like a Taiwanese version of (Dragon Well) the popular chinese fried green. All in all this one’s up there and I drank many teas.

Formosa Mingjian Jasmine Green Tea

Sat, 12 Jun 2010 14:36:22 GMT

I purchased this tea at Eat!Vancouver, as well as a few others, this one was definitely my favourite of the bunch. Will definitely be keeping this in stock at my home.

Formosa Muzha Tie Guan Yin

Tue, 23 Feb 2010 00:36:19 GMT

Brewing chaozhou gongfu style brings out a wide variety of characteristics ranging from floral to fruity along with the mushroomy and nutty notes typical of high fire wulong. It has layered complexity with good variation between steeps, good mouthfeel, duration, and amazing qi. One of the better representations available to us in the west (I can't speak to what available in the east).

Formosa Muzha Tie Guan Yin

Wed, 17 Feb 2010 14:06:49 GMT

I loved the smell of it brewing and my first sips, but I really don't care for dark roasted Oolong, so I did not care for this. However, I am sure this is a persoal preference.

Organic Green Peony Green Tea

Fri, 11 Dec 2009 17:40:01 GMT

This one is awesome. I highly recommend it. It makes you feel differently ) My favorite out of many I have made !

Formosa Lugu Cuiyu Oolong (Jade Oolong)

Sun, 02 Aug 2009 23:08:04 GMT

very nice tea

Organic Rou Gui Oolong

Wed, 22 Jul 2009 09:14:36 GMT

I brewed cups of this tea at 185 degrees for about 1 1/2 minutes the first cup, adding 30 seconds for each additional cup. This is a Wuyi Oolong and the leaves are dark. That's my favorite category of tea. I like the strong roasted flavor that's more traditional but has gone out of popular favor in recent years when lighter-oxidized floral and fruity teas have been preferred. This tea isn't too roasty but it's not one of the lighter ones either. Perhaps it's a hybrid of the two. The taste of cinnamon comes out after a few cups open the sensitivity to it. It's a subtle but sharp flavor. If you don't find it at first, look for it. You'll be rewarded by it. It has a faintly hot tone to its aftertaste like a cinnamon candy stick that isn't sweet. It's a unique flavor and well worth the effort to appreciate.

Formosa Lugu Natural Guifei Oolong

Wed, 15 Jul 2009 03:58:36 GMT

I'm astonished at this wonderful, incredible tea. At first, I didn't get the leaves to open right away with such a short steeping as recommended by Aura Teas. But I added some more of the Guifei Oolong leaves and steeped again for a little longer. This time they unfurled well and I got a brew that was a little stronger. I discovered that this tea actually has a delicate taste and I simply couldn't appreciate it at first. But now I taste the honey sweetness. It's not a powerful sweetness as if sugar or something similar were added. It's a natural aspect of the tea not only with the way it's processed, but as they say here, with the magic of the cicadas. Bless those little critters because they've helped to chew up a marvelous tea! The word I think of to describe this honeyed flavor is "clear." It just seems to have a clarity that's far beyond the coarse sweetness so many palates are deadened by. Therefore it's pure, and of course doesn't add any unwanted calories either.

Formosa Damanzhong Baihao Oolong Choicest

Mon, 13 Jul 2009 15:50:14 GMT

I tried to be kind to the regular Baihao Oriental Beauty from Aura Teas but it was a bit of a stretch. It was too much like a fine Black Tea and didn't satisfy my craving for Oolong enough. Well, this is the solution to the problem. The answer? This Damanzhong Bahaio Oolong. And I can tell you why in one word: pear. Those pear undertones are so prevalent and so pleasant that I just fell for this tea. It's true to the pear fruit in that it isn't overly sweet and even has a delicate mouthfeel that's reminiscent of the tenderness of the pear pulp as compared to a crisp apple for instance. There are other more common Oolong fruit flavors and I've experienced most of them but I never before tasted a good pearlike fruitiness. But don't be fooled--this isn't flavored with bits of fruit. This is the natural subtle flavor of the tea that's come out due to its processing as an Oolong. Peach, raisin, and melon are all more common fruitiness impressions of fine Oolongs. I'll have to give this tea a high rating because it seems rare to taste pear in it. It's exotic. And I'm convinced of the Oriental Beauty brand. This is one pretty woman.

Formosa Shanlinxi High Mountain Oolong

Fri, 10 Jul 2009 15:34:21 GMT

It was a pleasure to find the AuraTeas website. The information provided is of benefit to all levels of interest in teas.Being a real fan of high mountain oolong I had to try the Shanlinxi high mountain oolong. Tea is a morning ritual for me I am brewing in a somewhat unorthodox manner using a 450 ml. porcelain tea pot and only one tea spoon of leaves, steeping for 4-5 min and allowing for two pourings.I miss the changes in taste that a Gongfu tea pot allows with each new pouring, but I just don't have the time in the morning. Aurateas Shanlinxi High mountain is a fine example of a high mountain oolong. The aroma when poured brings memories of newly mown green and invites you to taste.The tea has a smooth flavor approaching the ideal balance of sweet and astringent flavors one expects from a fine high mountain oolong.The flavors stay on the tongue and change as a good wine will.This is listed as a medium fermented oolong tea, although it is slightly more fermented than some Shanlinxi high mountain I have tasted, I would consider it a lightly fermented tea.This tea is a good value and I would recommend it for anyone wanting to try a high mountain green oolong for the first time or as a tea to enjoy for the experienced tea drinker.

Organic Wuyi Oolong

Fri, 10 Jul 2009 04:24:28 GMT

This is a fine Rock Oolong. How do you describe the roasted flavor to someone who hasn't ever experienced it? I'd say definitely go ahead and taste it. It might be nuts but I've also heard it described as chocolate. However, it would be more like baking chocolate than anything sweet or fatty. And let me assure you, this Wu Yi tastes better than bitter chocolate. It might take some time for you to get used to the heavily-roasted taste but once you do you'll be a lifelong fan.

Formosa Natural Baihao Oolong Choicest

Fri, 10 Jul 2009 04:08:05 GMT

Ah. Beautiful Eastern Woman. That's a direct translation of Dongfang Mei Ren, courtesy of BabelCarp. This tea reminds me of a Golden Tip Assam but it's not as heavy of course as that tea, which is a Black Tea. It is light-colored though since Baihao means "White Down." It's indeed very difficult to harvest this tea or any that's the light-colored buds. You can see it in the cup as the wet leaves aren't as dark as you'd expect since this is the most heavily-oxidized Formosa Oolong. The aroma smelled faintly of melon when I breathed on the leaves to release their scent before steeping. The flavor of the liquor is delicate, and I confess my palate isn't refined or sensitive enough yet to appreciate this kind of tea fully. Perhaps it's like white tea in this way--hard to enjoy fully unless you're trained to open up to it. There seem to be hints of pit fruit in it like just the slightest touch of peach clinging to the stone. I'll try it again perhaps later today and see if I can open up to it even more.

Formosa Lugu Sijichun Oolong (Four Seasons Spring)

Sun, 12 Apr 2009 00:00:00 GMT

TN0101
Formosa Lugu Sijichun Oolong
(Formosa Lugu Four Seasons Spring Oolong)

Origin: Lugu, Nantou,Taiwan 鹿谷．南投．台灣
Style: Medium fermented Oolong, medium bodied, smooth floral sweet
Grading: Choice
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey green

Sijichun Oolong Tea, the name translates as "Four Seasons Spring", is a new varietal developed in Taiwan from 1990s. As the name, Sijichun is fast-growing and the strong bushes can be harvested 4-5 times a year. It is processed in traditional Oolong half-ball style, the smooth floral taste distinguishes Sijichun from other medium fermented Oolongs, and makes it a best choice for Oolong beginners.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Lugu Cuiyu Oolong (Jade Oolong)

Sun, 12 Apr 2009 00:00:00 GMT

TN0201
Formosa Lugu Cuiyu Oolong
(Formosa Lugu Jade Oolong)

Origin: Lugu, Nantou,Taiwan 鹿谷.南投.台灣
Style: Lightly fermented Oolong, medium bodied, wild floral aroma
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey green

Cuiyu Oolong Tea is one of new varietals developed in Taiwan from 1990s. Cuiyu tea leaf is larger and rounder than Oolong tea leaf, processed in traditional Dongding Oolong style, results a light fermented Oolong with wild floral aroma. Cuiyu Oolong is translated as 「Green Jade Oolong」 for its color and taste. The tea style is between green tea and Oolong tea; begins with a taste of green tea, then constantly build up the characters of Oolong, and end with a long-lasting rich wild flower aroma.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Lugu Jinxuan Oolong (Golden Lily)

Sun, 12 Apr 2009 00:00:00 GMT

TN0301
Formosa Lugu Jinxuan Oolong
(Formosa Golden Lily Oolong)

Origin: Lugu, Nantou,Taiwan 鹿谷.南投.台灣
Style: Lightly fermented Oolong, medium bodied, floral & creamy aroma
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey green

Also known as Golden Lily Oolong, Jinxuan is another new varietal developed in Taiwan from 1990s. Processed in traditional Dongding Oolong style, it is light fermented with intense characters. The tea starts with a Baozhong-like floral aroma, and finishes with a smooth and sweet creamy flavor.
The distinct characters of Jinxuan make it one of most popular tea varietals in Taiwan. It can be processed in Baochong (or Baozhong ) style, and also a popular varietal for GABA Oolong.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Shanlinxi High Mountain Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN0401
Formosa Shanlinxi Oolong
(Formosa Shanlinxi High Mountaion Oolong)

Origin: Jushan, Nantou,Taiwan 竹山.南投.台灣
Style: Medium fermented Oolong, medium bodied, smooth floral sweet
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey green

Grown at high elevation (1600 meters) in Jushan (Nantou, Taiwan), Shanlinxi Oolong is one of the premium Gaoshancha (High Mountain Tea) in Taiwan. The high elevation provides ideal conditions for oolong tea growing, produces the smoothest and slight astringent oolong tea. Gaoshancha (High Mountain Tea) from Taiwan has been considered as best quality oolong tea by tea connoisseurs. Compare to Dongding Oolong, Shanlixi Oolong is smoother and closer to Green Tea in taste, it is the best choice after having a big meal.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. As Shanlinxi Oolong, it is worth a try to steam it for 1-2 minutes.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Mingjian Osmanthus Guihua Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN0901
Formosa Guihua Oolong
(Formosa Osmanthus Oolong)

Origin: Mingjian, Nantou,Taiwan 名間.南投.台灣
Style: Medium-Light fermented Oolong, medium bodied, smooth sweet Osmanthus aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brownish dark green with Osmanthus flower
Wet leaf style: Dark green center with brown red edge
Tea color: Golden green

Formosa Guihua Oolong is based on Dongding Oolong blends with Sweet Osmanthus flowers. The actual process of blending is roasting. Tea masters add hand-picked Sweet Osmanthus flowers in to tea leaves and roast together. After roasting, Sweet Osmanthus aroma is fully extracted into tea leaves, the tea leaves are separated from the flowers, only some tiny flowers remaining in the tea leaves. The separated flowers are sent to make lower graded Guihua Oolong; this is why the top grading Guihua Oolong always come with fewer flowers in the tea leaves. Our Formosa Guihua Oolong releases charming floral aroma with the delicate taste of Oolong, is one of the popular floral Oolong, and also a beauty drink in Chinese tea culture for centuries.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. As for Formosa Guihua Oolong, the first infusion can be shorter, about 50 seconds would be plenty.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Nostalgia Dongding Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN0501
Formosa Nostalgia Dongding

Origin: Lugu, Nantou,Taiwan 鹿谷‧南投‧台灣
Style: Medium fermented Oolong, full bodied, fruity aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Golden yellow

Formosa Nostalgia Dongding is the modern version dedicated to grandpa's Dongding Oolong. Strictly following traditional Dongding Oolong process, our Nostalgia Dongding is hand roasted, produces full bodied long lasting fruity aroma. This is the best choice if you are looking for retro style Dongding Oolong.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Alishan Jinxuan Oolong (Golden Lily)

Sun, 12 Apr 2009 00:00:00 GMT

TN0302
Formosa Alishan Jinxuan Oolong

Origin: Alishan, Chiayi, Taiwan 阿里山.嘉義.台灣
Style: Lightly fermented Oolong, medium bodied, floral creamy aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey Green

Also known as Golden Lily Oolong, Jinxuan is another new varietal developed in Taiwan from 1990s. Processed in traditional Dongding Oolong style, it is another lightly fermented Oolong tea with intense characters. The tea starts with a Baozhong-like floral aroma, and finishes with a smooth and sweet creamy flavor. Our Formosa Alishan Jinxuan is slightly different to our Lugu Jinxuan due to the different elevation between to places. Alisan Jinxuan is stronger in creamy aroma, and Lugu Jinxuan dominates floral aroma. Both are excellent light oolong teas.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Lugu Natural Guifei Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN0601
Formosa Lugu Natural Guifei Oolong
(Formosa Honey Oolong, Formosa Mixiang Oolong)
Naturally gorwn, pesticide free

Origin: Lugu, Nantou,Taiwan 鹿谷.南投.台灣
Style: Medium fermented, medium roasted, full bodied, floral honey aroma
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish brownish green
Wet leaf style: Brownish dark green
tea color: Honey yellow

Guifei Oolong, also known as Gui Fei Mei Ren, Honey Oolong or Mixiang Oolong, is a new style of Oolong tea developed after the 921 earthquake attacked central Taiwan on September 21st, 1999. After the earthquake, tea growers were too busy in rebuilding to harvest the summer batch. The tea bushes became food of 「green leaf cicadas」, a kind of tea bug. Just like Oriental Beauty in the northern part of Taiwan (also known as Formosa Oolong in early 20th century), the bugs left this honey character to the tea leaves. With the help of tea bugs, another new tea style was born. Guifei Oolong is considered as Oolong's take on Oriental Beauty, both are naturally grown and benefit from tea bugs.
Guifei Oolong is named after the Chinese ancient beauty "Yang Guifei", indicating the beauty and sweet characters of the tea. "Yang Guifei" was the favorite wife the king "Tang Ming Huang" in Tang Dynasty. In ancient China, the emperors were entitled to have many wives, and each wife had her own status title, the first lady is 「Ho」, which means Queen, and the second level is 「Fei」. 「Guifei」 is a title of 「Fei」 level.
Lately in the eastern part of Taiwan also developed a new Black Tea style accordingly, and named as Honey Black Tea. 「Guifei Oolong」, 「Oriental Beauty」, and 「Honey Black Tea」 are all naturally grown without pesticide. They are all harvested by hand and produced once a year in summer with limited quantity, thus are considered as very rare tea styles.
Our Guifei Oolong is naturally grown in Lugu area, and produced by Dongding tea masters. It is full of wild honey aroma with the complexity and depth of Oolong.

Brewing: For Guifei Oolong, you can start with lower water temperature. 1 tsp for 120cc(4oz) 95°C(203F) water (or try lower), steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Mingjian Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0101
Formosa Mingjian Green Tea

Origin: Mingjian, Nantou,Taiwan 名間.南投.台灣
Style: None oxidized, light roasted, medium bodied, light floral aroma
Loose leaf style: Half ball
Loose leaf color: Dark green
Wet leaf style: Dark green
tea color: Golden green

This half ball shaped Formosa Mingjian Green Tea looks like Dongding Oolong, while maintains its none-fermented characteristics. It is lightly roasted (fired) to produce the distinct floral aroma. The tea is golden green in color, smooth and slightly sweet in taste. This is a great try as roasted Green Tea.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Use 0.8 tsp of Formosa Mingjian Green Tea for 120cc (5oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 80 seconds for the first brew to unroll the leaves. 60-70 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan, glassware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Formosa Mingjian Organic Retro Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN0701
Formosa Mingjian Organic Retro Oolong
Organically grown

Origin: Mingjian, Nantou, Taiwan 名間.南投.台灣
Style: medium fermented Oolong, full bodied, fruity aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey Yellow
Certification: MOA Taiwan

Formosa Mingjian Retro Oolong is organically grown in Nantou, Taiwan. Strictly following the process of Dongding Oolong, Retro Oolong starts with roasted rice aroma, and finishes with fruity taste. For those who are looking for medium roasted Oolong, this full bodied Retro Oolong is the best choice.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 0.8 tsp for 150cc 95℃ water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Mingjian Organic GABA Tea

Sun, 12 Apr 2009 00:00:00 GMT

TN1001
Formosa Mingjian Organic GABA Tea

Origin: Mingjian, Nantou, Taiwan 名間.南投.台灣
Style: full bodied, fruity honey aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brilliant brown
Wet leaf style: Brownish red
Tea color: Brownish red

GABA stands for 「gamma-aminobutyric acid」, an human enzyme functions as a calming and relaxing nutrient. GABA Tea is a natural source of GABA. First developed by Japanese researchers 20 years ago, GABA Tea has become daily health drink in Japan. In stead of oxidized, GABA Tea is made in nitrogen-rich atmosphere to enhance the natural GABA on tea leaves. Formosa Mingjian GABA Oolong is made of high grade whole leaf and contains 174mg GABA per 100g of tea (Japanese standard of 150mg GABA per 100g of tea). For more information related to GABA, please visit our GABA TEA INFO.

Health Info

What is GABA? Why GABA is good for you?
Some benefits of GABA:
* Reduces high blood pressure
* Mental alertness
* Weight loss aid
* Anti-oxidant
* Anti-bacterial
* Stress and anxiety relief
* Alleviates alcoholic withdrawal symptoms
* Prevents and cures hangovers
* Promote liver health
read more

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.
Gaba tea can be brewed according to Dongding Oolong style, or with water of lower temperater.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Alishan Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN0801
Formosa Alishan Oolong

Origin: Alishan, Chiayi, Taiwan 阿里山.嘉義.台灣
Style: Light fermented, light roasted, medium bodied, floral aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey Green

Alishan Oolong is probably the most famous tea from Taiwan. Alishan is one of the important tea regions in Taiwan, and produces top quality Oolongs. Its natural quality of sweetness and complex flavor make it one of the best teas in Taiwan. Light fermentation and roasting can bring out the natural fruity aroma of tea without ruin the depth and thickness of the tea.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Natural Wuhe Honey Black Tea

Sun, 12 Apr 2009 00:00:00 GMT

TB0101
Formosa Natural Wuhe Honey Black Tea
Pesticide free, organically grown

Origin: Rueisuei, Hualien, Taiwan 瑞穗.花蓮.台灣
Style:Fully oxidized, full bodied, ripe fruit aroma, honey sweetness
Loose leaf style: Long twisted whole leaf
Loose leaf color: Brunet
Wet leaf style: Crimson
Tea color: Honey brunet

Hualien is located at the east part of Taiwan, facing the immense Pacific Ocean in the east and leaning against the grand Central Mountain Range in the west, Hualien is the most beautiful region in Taiwan. 400 years ago while Portuguese sailors saw this land from Pacific Ocean, they were fascinated by the immense scenery of Hualien, and they called this emerald island 「Formosa」.
Hualien is famous for "Tienhe Tea" (天鶴茶), which is the tea grown in Rueisuei (瑞穗) area. Recently the tea growers in Wuhe (舞鶴, also in Rueisuei area) developed a new style Black Tea following the procedures of growing Baihao Oolong (Oriental Beauty) and Guifei Oolong. Formosa Wuhe Honey Black Tea is also naturally grown without pesticide, and favored by "green leaf cicadas", a kind of tea bug.
Just like the other versions of this tiny tea bug's art, Formosa Wuhe Honey Black Tea is full bodied and yields rich yet delicate honeyed note liquor. Its smoothness and silkiness make it a unique black tea, not only attracts tea connoisseurs, also a frequent winner in worldwide tea contests. It just became one of the "Top 10 Formosa Tea" in 2007.

Brewing:
Formosa Wuhe Honey Black Tea is in long twisted shape, the volume is larger than other black tea. Thus we need about 1.5 tsp of loose tea for 120cc(4oz) 90℃-95℃ (190F-203F) water. Steam about 2 min for the first brew to unroll the leaves, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed.
Once you get familiar with the tea, you may explore your tea by adjusting brewing time and loose tea amount.

Teaware:
Gaiwan, Bone China, porcelain teaware, or glassware

Formosa Natural Baihao Oolong Choice

Sun, 12 Apr 2009 00:00:00 GMT

TN1101
Formosa Natural Baihao Oolong Choice Grade
(Formosa Bai Hao Oolong, Formosa Imperial Oolong, Formosa Oriental Beauty, Formosa Dong Feng Mei Ren)
Natually gorwn, pesticide free

Origin: Pinglin, Taipei,Taiwan 坪林‧台北‧台灣
Style: Medium-deep oxidiced Oolong, full bodied, ripe fruit note, honey sweet finish
Loose leaf style: Long twisted leaf with bud
Loose leaf color: Mixed of brunet, dark green, brown, black leaves and white buds
Wet leaf style: Brunet
Tea color: Golden Honey

Baihao Oolong, also known as Oriental Beauty (Dongfang Mei Ren) or Formosa Imperial Oolong, is one of the top grade Formosa Oolongs in Taiwan. This is another gift from the little tea bug 「green leaf cicadas」. After the bugs tasted the tea leaf, it becomes sweet and fruity. It is said the name of 「Oriental Beauty」 was chosen by Queen Elizabeth because of the delicate taste and the colorful appearance of the tea. Baihao Oolong is grown naturally without any pesticide, uses only top buds and top leaves. The name 「Baihao」 came from the white buds of the tea. The production is extremely labor intensive, and only harvest in summer.
Baihao Oolong is medium-deep oxidized (65%), and is very different to other light oxidized Formosa Oolong Teas. As it was marketed in the western world for more than one century, it almost stands for the tern 「Formosa Oolong」. In fact, this is also the deepest oxidized Oolong tea produced in Taiwan.

Brewing:
Steep 2 teaspoon tea leaf in 120c.c.(4oz) 80°C(176F) hot water for 1 minute, add another 20-30 seconds for following infustions. Serve 3-6 or more infusions.
Although Baihao Oolong belongs to Oolong catagory, it is harvest in summer from Chingsin Oolong varietal (or Cingsin Oolong) varietal, these facts make it stronger in character than other Oolongs. Which means it is better lower the water temperature to 80°C, and use teaware which is easy to conduct and release heat.

Teaware:
Glassware, Gaiwan, or porcelain teaware

Formosa Natural Baihao Oolong Choicest

Sun, 12 Apr 2009 00:00:00 GMT

TN1102
Formosa Natural Baihao Oolong Choicest Grade
(Formosa Bai Hao Oolong, Formosa Imperial Oolong, Formosa Oriental Beauty, Formosa Dongfeng Mei Ren)
Naturally gorwn, pesticide free

Brewing:
Steep 2 teaspoon tea leaf in 120c.c.(4oz) 80°C(176F) for 1 minute, add another 20-30 seconds for following infustions. Serve 3-6 or more infusions.
Although Baihao Oolong belongs to Oolong catagory, it is harvest in summer from Chingsin Oolong varietal (or Cingsin Oolong), these facts make it stronger in character than other Oolongs. Which means it is better lower the water temperature to 80°C, and use teaware which is easy to conduct and release heat.

Teaware:
Glassware, Gaiwan, or porcelain teaware

Formosa Damanzhong Baihao Oolong Choicest

Sun, 12 Apr 2009 00:00:00 GMT

TN1104
Formosa Natural Damanzhong Baihao Oolong Choicest Grade
(Formosa Bai Hao Oolong, Formosa Imperial Oolong, Formosa Oriental Beauty, Formosa Dongfeng Mei Ren)
Naturally gorwn, pesticide free

Origin: Pinglin, Taipei,Taiwan 坪林‧台北‧台灣
Style: Medium-deep oxidiced Oolong, full bodied, ripe fruit note, honey sweet finish
Loose leaf style: Long twisted leaf with bud
Loose leaf color: Mixed of black, brunet, dark green, chaki, and white buds
Wet leaf style: Brunet
Tea color: Golden Honey

Damanzhong is a special varietal for Baihao Oolong only grown in Pinglin, Taipei. It produces more white buds than other varietal. The name 「Damanzhong」 indicates its slow growing progress, only harvest in June. Along with the honey and fruity flavor of Baihao Oolong, it also yields unique pear undertones.
Baihao Oolong, also known as Oriental Beauty (Dongfang Mei Ren) or Formosa Imperial Oolong, is one of the top grade Formosa Oolongs in Taiwan. This is another gift from the little tea bug 「green leaf cicadas」. After the bugs tasted the tea leaf, it becomes sweet and fruity. It is said the name of 「Oriental Beauty」 was chosen by Queen Elizabeth because of the delicate taste and the colorful appearance of the tea. Baihao Oolong is grown naturally without any pesticide, uses only top buds and top leaves. The name 「Baihao」 came from the white buds of the tea. The production is extremely labor intensive, and only harvest in summer.
Baihao Oolong is medium-deep oxidized (65%), and is very different to other light oxidized Formosa Oolong Teas. As it was marketed in the western world for more than one century, it almost stands for the tern 「Formosa Oolong」. In fact, this is also the deepest oxidized Oolong tea produced in Taiwan.
This batch is from 2007 summer "choicest grade" (the top grade of Baihao Oolong"), very limited available.

Brewing:
Steep 2 teaspoon tea leaf in 120c.c.(4oz) 80°C(176F) hot water for 1 minute, add another 20-30 seconds for following infustions. Serve 3-6 or more infusions.

Teaware:
Glassware, Gaiwan, or porcelain teaware

Formosa Wenshan Baochong Choice

Sun, 12 Apr 2009 00:00:00 GMT

TN1201
Formosa Wenshan Baochong Choice Grade

Origin: Pinglin, Taipei,Taiwan 坪林‧台北‧台灣
Style: Lightly oxidized, medium bodied, fresh floral notes
Loose leaf style: Long twisted
Loose leaf color: Dark green
Wet leaf style: Dark green
Tea color: Honey Green

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C (194F). Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) hot water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Wenshan Baochong Choicest

Sun, 12 Apr 2009 00:00:00 GMT

TN1202
Formosa Wenshan Baochong Choicest Grade

Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
Our Choicest grade Baochong is extremely smooth and silky.

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C. Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. As Baochoung is really aromatic, it is still nice to have it really light, say 1 teaspoon for 120c.c. hot water still yields the appealing floral flavour.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Wenshan Chinsin Baochong Choicest

Sun, 12 Apr 2009 00:00:00 GMT

TN1203
Formosa Wenshan Chinsin Baochong Choicest Grade

Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
Our Choicest grade Chinsin Baochong is 2007 early spring batch from Chinsin varietal. Limited offer to tea lovers!

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C(190F). Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. As Baochoung is really aromatic, it is still nice to have it really light, say 1 teaspoon for 120c.c. hot water still yields the appealing floral flavour.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Wenshan Baochong Early Spring Choice

Sun, 12 Apr 2009 00:00:00 GMT

TN1204
Formosa Wenshan Baochong Choice Grade - Early Spring 2007

Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
Our Choice grade 2007 early spring Baochong Choice Grade is limited availability.

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C(194F). Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. As Baochoung is really aromatic, it is still nice to have it really light, say 1 teaspoon for 120c.c. hot water still yields the appealing floral flavour.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Wenshan Baochong Early Spring Choicest

Sun, 12 Apr 2009 00:00:00 GMT

This item is sold out.

TN1205
Formosa Wenshan Baochong Choicest Grade - Early Spring 2007

Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
Our Choice grade 2007 early spring Baochong Choicest Grade is limited availability.

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C(194F). Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. As Baochoung is really aromatic, it is still nice to have it really light, say 1 teaspoon for 120c.c. hot water still yields the appealing floral flavour.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Organic Keemun Black Tea

Sun, 12 Apr 2009 00:00:00 GMT

TB0201
Organic Keemun Black Tea
(Qi Men Hong Cha, Qi Hong, Qihong)
Organically grown, Fair Trade Grower

Origin: Wuyuan, Jianxi, China 婺源‧江西‧中國
Style:Fully oxidized, full bodied, honey sweetness, orchid aroma
Loose leaf style: Slender tightly curled
Loose leaf color: Brilliant black and charcoal
Wet leaf style: Brownish Crimson
Tea color: Crimson
Certification: USDA, BCS certified organic

Also known as Keemum, Qi Men Hong Cha, Qi Hong, Qihong, is originated from Qimen (Qimen), Anhui (An Hui), China. It has been developed for exporting hundred years ago. It is famous for its special honey and orchid aroma, and was called 「Prince Tea」.
The harvest seasons of Keemun are spring and summer, only new buds with two leaves will be harvested. After rolling, roasting, and oxidizing, the tea leaves shine in black. The top quality Keemum color is a mix of black and charcoal, smooth and brilliant. And the tea is crimson red, with delicate aroma. You can get the pure spirit of Keemum by serving it black, but it is not a bad idea to add milk if you like.

Brewing:
Use just 1 tsp of loose tea for 120cc(4oz) 95°C(203F) water. Steam about 2 min for the first brew to unroll the leaves, and add 20 seconds for the following infusions. Provides at least 3 infusions.
Once you get familiar with the tea, you may explore your tea by adjusting brewing time and loose tea amount.

Teaware:
Gaiwan, Gongfu teaware, Yixing teaware, Clay teaware, Bone China, porcelain teaware, or glassware

Organic Gunpowder Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0201
Organic Gunpowder Green Tea
(Jucha, Pearl Tea)
Organically grown, Fair Trade Grower

Origin: Wuyuan, Jianxi, China 婺源‧江西‧中國
Style: None oxidized, light roasted, medium bodied, fried rice aroma
Loose leaf style: Ball
Loose leaf color: Iron green
Wet leaf style: Dark green
Tea color: Honey gold
Certification: USDA, BCS certified organic

Gunpowder Tea, also known as 「Zhucha」 or 「Pearl Tea」, is a style of Chinese green tea first produced 1200 years ago in Tang Dynasty. Gunpowder is originated from Zhejianng Province of China (浙江，中國), and indroduced to Taiwan in the 19th century. It is tightly rolled into a small ball. Its English name 「Gunpowder」 is believed to be referred to the gunpowder pellets used for cannons. There's another saying indicates that in the old time, when Chinese people served this tea to others, they would say 「the tea is just brewed」 (gang-pao-de) for polite. For English speaking people, it sounded like 「gunpowder」.
Gunpowder Tea belongs to the category of 「Fried Green Tea」 (chao-qing-lu-cha 炒青綠茶), which means it undergoes the process of pan or cylinder frying as a process of stopping oxidization and partial dehydrating. This procedure is called 「Shaqing」 (殺青). After frying, it is rolled into small balls, and going through another twice pan frying for fully dehydrated. In the ancient time, all procedures were hand processed, extremely labor consuming. As other green tea, Gunpowder Tea is non-oxidized and non-wilting. However, processed with many frying procedures, it is full of fried rice aroma, and the tea liquor is more yellow than green.
Gunpowder is also exported as material for Moroccan Mint Tea. You can add some sugar when making Moroccan Mint Tea.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Gunpowder tea is very tightly rolled, use 0.6 tsp for 120cc (4oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 40-60 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan, glassware, clay teaware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Gunpowder Green Tea Superior

Sun, 12 Apr 2009 00:00:00 GMT

TG0202
Gunpowder Green Tea Superior Grade
(Jucha, Pearl Tea)
EU Standard, Fair Trade Grower

Origin: Wuyuan, Jianxi, China 婺源‧江西‧中國
Style: None oxidized, light roasted, medium bodied, fried rice aroma
Loose leaf style: Ball
Loose leaf color: Iron green
Wet leaf style: Dark green
Tea color: Honey gold

Gunpowder Tea, also known as 「Zhucha」 or 「Pearl Tea」, is a style of Chinese green tea first produced 1200 years ago in Tang Dynasty. Gunpowder is originated from Zhejianng Province of China (浙江，中國), and indroduced to Taiwan in the 19th century. It is tightly rolled into a small ball. Its English name 「Gunpowder」 is believed to be referred to the gunpowder pellets used for cannons. There's another saying indicates that in the old time, when Chinese people served this tea to others, they would say 「the tea is just brewed」 (gang-pao-de) for polite. For English speaking people, it sounded like 「gunpowder」.
Gunpowder Tea belongs to the category of 「Fried Green Tea」 (chao-qing-lu-cha 炒青綠茶), which means it undergoes the process of pan or cylinder frying as a process of stopping oxidization and partial dehydrating. This procedure is called 「Shaqing」 (殺青). After frying, it is rolled into small balls, and going through another twice pan frying for fully dehydrated. In the ancient time, all procedures were hand processed, extremely labor consuming. As other green tea, Gunpowder Tea is non-oxidized and non-wilting. However, processed with many frying procedures, it is full of fried rice aroma, and the tea liquor is more yellow than green.
Gunpowder is also exported as material for Moroccan Mint Tea. You can add some sugar when making Moroccan Mint Tea.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Gunpowder tea is very tightly rolled, use 0.6 tsp for 120cc (4oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 60 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan, glassware, clay teaware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Organic Chunmee Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0303
Organic Chunmee Green Tea
Organically grown, Fair Trade Grower

Origin: Wuyuan, Jianxi, China 婺源‧江西‧中國
Style: None oxidized, light roasted, full bodied, wild herb mixed fried rice aroma
Loose leaf style: Tight slender
Loose leaf color: Iron green
Wet leaf style: Dark green
Tea color: Honey gold
Certification: USDA, BCS certified organic

Chunmee, is a top grade of Mee Cha (眉茶). Mee means 「eyebrow」 in Chinese, indicating the shape of tea is curved, thin and tight, just like each single hair of eyebrow. Chunmee means 「treasured Mee Cha」, is another style of fried green tea. It is also originated in Zhejianng Province of China (浙江，中國), and became a major exporting tea from Qing Dynasty.
Chunmee is slender shaped fried green tea. The production procedures are basically the same as we introduced in 「Gunpowder Tea」, but in the step of rolling, it is shaped into tiny slender shape. Ghunmee is very condensed in its aroma, a full bodied green tea.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Chunmee tea is very tightly shaped, use 0.8 tsp with 120cc(4oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 40 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan, glassware, clay teaware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Organic Green Peony Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0601
Organic Green Peony Green Tea
(Lumudan, Xianxia Cha)
Organically grown, Fair Trade Grower

Origin: Wuyuan, Jianxi, China 婺源‧江西‧中國
Style: None oxidized, light roasted, medium bodied, wild floral mixed fried rice aroma
Loose leaf style: Tied rosette
Loose leaf color: Iron green
Wet leaf style: Dark green
Tea color: Honey Gold
Certification: USDA, BCS certified organic

Green Peony is originated Zhejianng Province of China. It is made by hand picked 「one-bud-one-leaf」, and hand tied into beautiful rosettes. After steeping in hot water, you'll have a beautiful green peony blooming in your tea pot. Green Peony is also called 「Xian-Xia-Cha」 after its originated place 「Mt. Xian-Xia」. With its fresh floral mixed roasted rice aroma and elegant appearance, it has been a royal tea for centuries.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃ - 85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Green Peony is tightly tied with large amount of tea buds and leaves. Use 1 rosette for 180cc (6oz) 80℃ - 85℃ (176F-185F) water (pot or cup), steam about 80 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3-5 infusions. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Glassware is the best for observing its beauty.

Organic Dragon Pearl Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

This item is currently out of stock.

TG0701
Organic?Dragon Pearl Green Tea
(Jasmine Silk Ball, Dragon Flower Tea, Tai Ji Dragon Pearl)?
Organically grown, Fair Trade Grower

Origin: Wuyuan, Jianxi, China?婺源‧江西‧中國
Style: None oxidized, light roasted, full?bodied, floral aroma
Loose leaf style: Pearl
Loose leaf color:?Silver green
Wet leaf style:?Grass green
Tea color: Honey gold
Certification: USDA, BCS certified organic

Dragon Pearl Green Tea is also named 「Jasmine Silk Ball」, 「Dragon Flower Tea」, 「Tai Ji Dragon Pearl」. It is made by early spring tea buds rolled into silver pearls. When it magically unfurled in hot water, you'll see the silver buds standing in tea pots, and slowly sunken to the bottom. Dragon Pearl belongs to non-oxidized green tea. It is full bodied with floral aroma. You only need 8-10 pearls for a regular 200c.c. pot, and will make up to 15 infusions. (This Dragon Pearl Tea is not scented by Jasmine.)

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F)? can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.?
Dragon Pearl?Green Tea is very tightly rolled, use about 6 pearls with 120c.c.(4oz) 80℃ - 85℃ (176F-185F)? water (or try lower), steam about 50 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides?up to 15?infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan and?glassware are best for observasion.?Other choices are clay teaware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Yixing Teapot 6oz - SOLD

Sun, 12 Apr 2009 00:00:00 GMT

WF0101
Yixing Teapot 6oz, 180c.c.
Style: Xishi 倒把西施壺
Origin: China
Clay: Purple clay (Zi-Sha)

This cute little teapot has a romantic name "Xishi" (pronounced Si-Shi). It is named after one of the "Chinese Ancient Four Beauties". Xishi Pot is small and round, best for medium to deep oxidized Oolong and Puer. Once you start with a Xishi pot, you'll want to start collecting it.

About Yixing teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Using: Yixing teapot is great for any style of tea except "steamed style green tea" (Japanese green tea). You may follow the instruction of tea for the amount of tea leaf. A general idea is if the tea leaf is loosely rolled, such as Baochong Oolong, you can use up to 1/4 teapot of tealeaf; if the tea leaf is tightly rolled, such as Dongding Oolong, you may start from 1/5 teapot of tealeaf; if the tea leaf is rolled into tiny tight balls, such as Gunpowder Green Tea, you'll start from just enough to cover 2/3 of the bottom of the teapot. Starting from smaller amount of tealeaf, and adjust according to your personal taste.
First you'll put tealeaf, and pour hot water to about half teapot, then discard the hot water, you may use this hot water to warm the tea cups. This step is to warm the teapot, also lightly wash and soften the tealeaf.
You start to drink from the second infusion. Most of tealeaf provides at least 3 infusions or more.

Yang Hu: By dedicating one teapot to one style of tea, it will absorb the characters of that particular tea, and the appearance of tea pot will become warm and polished. This is called "Yang Hu", means to "cultivate the pot".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush, a natural toothpaste (no breaching, no tiny grains, as they'll hurt the pot).
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put some tealeaf (the style you're going to use with this pot) in it, infused with boiled water for a few minutes.
5. Pour hot water on your teapot again for the last rinse.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Yixing Antiqued Teapot 4oz - SOLD

Sun, 12 Apr 2009 00:00:00 GMT

WF0102
Yixing Teapot 4oz, 120c.c.
Origin: China
Clay: Black clay (Hei-Ni)

This antiqued style teapot is very small and delicate. Antiqued style is very popular in modern teapot. The point is to make a tiny teapot occupies the character of a large teapot, in its hand-feeling and "bone". "Bone" is the word to express a strong spirit in Chinese teapot.
We provide 2 styles of entry level antiqued teapot in very fair price, and hope you'll enjoy them and get to know more of Chinese teapot.

About Yixing teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

Yixing Antiqued Teapot 5oz - SOLD

Sun, 12 Apr 2009 00:00:00 GMT

WF0103
Yixing Teapot 5oz, 10c.c.
Origin: China
Clay: Black clay (Hei-Ni)

This antiqued style teapot is very small and delicate. Antiqued style is very popular in modern teapot. The point is to make a tiny teapot occupies the character of a large teapot, in its hand-feeling and "bone". "Bone" is the word to express a strong spirit in Chinese teapot.
We provide 2 styles of entry level antiqued teapot in very fair price, and hope you'll enjoy them and get to know more of Chinese teapot.

About Yixing teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".Using: Yixing teapot is great for any style of tea except "steamed style green tea" (Japanese green tea). You may follow the instruction of tea for the amount of tea leaf. A general idea is if the tea leaf is loosely rolled, such as Baochong Oolong, you can use up to 1/4 teapot of tealeaf; if the tea leaf is tightly rolled, such as Dongding Oolong, you may start from 1/5 teapot of tealeaf; if the tea leaf is rolled into tiny tight balls, such as Gunpowder Green Tea, you'll start from just enough to cover 2/3 of the bottom of the teapot. Starting from smaller amount of tealeaf, and adjust according to your personal taste.
First you'll put tealeaf, and pour hot water to about half teapot, then discard the hot water, you may use this hot water to warm the tea cups. This step is to warm the teapot, also lightly wash and soften the tealeaf.
You start to drink from the second infusion. Most of tealeaf provides at least 3 infusions or more.

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

Yixing Guard Teapot 5oz - SOLD

Sun, 12 Apr 2009 00:00:00 GMT

WF0201
Yixing Guard Teapot 5oz, 150c.c.
Origin: China
Clay: Red Purple Clay of Zi-Sha
Artist: Xu Yi Jun

This guard shaped tea pot is delicate and cute. With its fat bottom part, it is great to lock the aroma of tea in the teapot. After using, this red teapot will become glazed by tea, and the color will getting dark.

Many Yixing teapots are inspired by mother nature. The artists make teapots with appliques of flowers, bamboo, birds or bugs. And some make teapots into the shape of fruits or flowers. This style of teapots with organic shapes are called "Flower Style" (hua-huo in Chinese).

To cultivate a teapot is a zen thing, you'll find the spirit of the teapot during the cultivation.

About Yixing teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

Yixing Chrysanthemum Teapot 8.5oz - WF0202

Sun, 12 Apr 2009 00:00:00 GMT

WF0202
Yixing Chrysanthemum Teapot 8.5oz, 250c.c.
Origin: China
Clay: Red Purple Clay of Zi-Sha
Artist: Xu Yi Jun

This pumpkin shaped tea pot is decorate with chrysanthemum lines. Chrysanthemum plays an important part in ancient Chinese culture, as chrysanthemum is one of the "four noble plants" in Confucianism. The other three are plum blossom, orchid, and bamboo. The teapot is made of qulity Zi-Sha. After using, this red teapot will become glazed by tea, and the color will getting dark.

Many Yixing teapots are inspired by mother nature. The artists make teapots with appliques of flowers, bamboo, birds or bugs. And some make teapots into the shape of fruits or flowers. This style of teapots with organic shapes are called "Flower Style" (hua-huo in Chinese).

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

Yixing Qingxiang Teapot 4.7oz - SOLD

Sun, 12 Apr 2009 00:00:00 GMT

WF0203
Yixing Qingxiang Teapot 4.7oz, 140c.c.
Origin: China
Clay: Purple Clay of Zi-Sha
Artist: Yin Xiao Ping

This well shaped teapot is made of quality Zi-Ni, resulting the beautiful dark chocolate color. It is combined by round shape and well-like bottom. This is an alternative take of traditional "Well Teapot". On the teapot engraves Chinese cursive style calligraphy "清香丙戌年冬月天小筆", means "Delicate aroma, year of 2006, winter, Tien Xiao wrote (engraved)".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

Glass Tea Kettle 24oz - WG0101

Sun, 12 Apr 2009 00:00:00 GMT

WG0101
Glass Tea Kettle 24oz, 720c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

This delicate textured clear glass kettle comes with a solid copper finished handle and a spring wire filter attaches direct to the spout for easy brewing of loose tea. It holds 3.5 cups of tea.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Glass Teapot 20oz - WG0102

Sun, 12 Apr 2009 00:00:00 GMT

WG0102
Glass Teapot 20oz, 600c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

This nice teapot with glass infuser has a capacity of 3 cups. It is made of lead-free borosilicate glass and contains 20% recycled materials.
It is dishwasher and microwave safe. A wire grid is included for use on electric stoves, but is not required for gas stoves. Use medium to medium high heat.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Glass Teapot 34oz - WG0103

Sun, 12 Apr 2009 00:00:00 GMT

WG0103
Glass Teapot 34oz, 1000c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

This nice teapot with glass infuser has a capacity of 5 cups. It is made of lead-free borosilicate glass and contains 20% recycled materials.
It is dishwasher and microwave safe. A wire grid is included for use on electric stoves, but is not required for gas stoves. Use medium to medium high heat.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Tea warmer is purchased seperately.

Purchase any of our glassware and receive a set of scented tealights for free.

Glass Teapot 25oz - WG0104

Sun, 12 Apr 2009 00:00:00 GMT

WG0104
Glass Teapot 25oz, 750c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

This English styled teapot with glass infuser has a capacity of 3.5 cups. It is made of lead-free borosilicate glass and contains 20% recycled materials.
It is dishwasher and microwave safe. A wire grid is included for use on electric stoves, but is not required for gas stoves. Use medium to medium high heat.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Glass Teapot 12oz - WG0105

Sun, 12 Apr 2009 00:00:00 GMT

WG0105
Glass Teapot 12oz, 360c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

This cute teapot with glass infuser is good for warming and brewing all types of flower tea, loose tea, and powder tea. Dishwasher and microwave.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Easy Pot 11oz - WG0111

Sun, 12 Apr 2009 00:00:00 GMT

WG0111
Easy Pot 11oz, 320c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

Our award-winning design Easy Pot has a permanent metal micro filter with 11oz capacity, made of top quality materials . It's great for coffee or tea. Simply add hot water to the coffee/tea in the top section, let it brew and then lift up the top half, and the coffee/tea will quickly flow to the bottom half (does not drip). Easy Pot is perfect for personal and office use.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Tea Infuser for One 10oz - SOLD OUT

Sun, 12 Apr 2009 00:00:00 GMT

This item is temporay sold out.

WG0112
Tea Infuser for One 10oz, 300c.c.

Made in Taiwan

*Lead Free Heat Resistant Glass
*Hand Blown

This Tea Infuser for One comes with a glass infuser and a glass lid. It is mad of top quality glass and perfect for one person use and for office. It is microwave and dishwasher safe.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Glass Cup Set of 4 - WG0121

Sun, 12 Apr 2009 00:00:00 GMT

WG0121

Glass Cup Set of 4 - 8oz

Set of 4 elegant handblown glass cups and saucers.
A must for home, and a beautiful gift for all occasions.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Teapot Warmer with Grid - WG0131

Sun, 12 Apr 2009 00:00:00 GMT

WG0131
Teapot Warmer with Grid 5"

A beautiful glass warmer to keep your tea at perfect temperature. Tealight candle and glass candle holder included. Diameter 5".

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Organic Dragonwell Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0401
Organic Dragonwell Green Tea
(Dragon Well, Long Jing, Longjing)
Organically grown, Fair Trade Grower

Origin: Wuyuan, Jianxi, China 婺源‧江西‧中國
Style: None oxidized, light roasted, full bodied, fried rice and fruit aroma
Loose leaf style: Flat long
Loose leaf color: Yellow green
Wet leaf style: Grass green
Tea color: Honey gold
Certification: USDA, BCS certified organic

Dragonwell Green Tea, also known as Longjing Green Tea, is one of the most famous Green Tea produced in China. It is originated in Hangzou (杭州) of Zhejianng Province of China (浙江，中國). Long-Jing literally means Dragon Well, is on of the 4 famous springs in Hangzou. After centuries, Dragonwell become the name of this flat long green tea. Currently there are many placed in China and Taiwan produce Dragonwell. There are two kinds of Dragonwell, one is Green Dragonwell, and the other is Yellow Dragonwell. Our Dragonwell belongs to the later type. Dragonwell Green Tea belongs to the category of 「Fried Green Tea」 (chao-qing-lu-cha 炒青綠茶), which means it undergoes the process of pan or cylinder frying as a process of stopping oxidization and partial dehydrating. This procedure brings it special fried rice and fruity aroma.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃ - 85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Dragonwell Green Tea is flat processed, use about 1-1.2 tsp with 120c.c. (4oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 50 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan and glassware are best for observasion. Other choices are clay teaware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Organic Silver Needle White Tea

Sun, 12 Apr 2009 00:00:00 GMT

This item is temporary out of stock.

TH0101
Organic Silver Needle White Tea
(Baihao Yinzhen, Bai Hao Yin Zhen)
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Style: Lightly oxidized, medium bodied, sweet taste, nutty flavour
Loose leaf style: Buds
Loose leaf color: Silver white
Wet leaf style: Silver Green
Tea color: Light Gold
Certification: USDA, BCS, JAS certified organic

Silver Needle White Tea (Baihao Yinzhen) is considered as most rare and precious white tea. It is made of hand picked new buds covered with silver hair. It is lightly oxidized, mainly produced in Fujian, China. It is naturally withered, then baked or naturally dried. It doesn't undergo rolling or frying process. Silver Needle can only be produced in early spring, and considered to be the rarest white tea.
According to science research, white tea contains higher level of antioxidant properties than other teas, due to its production process. In Chinese herb and food science, white tea is "cold bodied",makes it the best tea for summer. It may help to reduce your inner heat. However, if your stomach is weak, usually feel upset when drinking ice drinks or eating cold foods, that is what called "cold stomach" in Chinese medicine (although more complicated), you'll want to go for oolong tea and black tea instead of white tea and green tea (i.e. more oxidized).

Brewing: White tea is better with lower temperature infusion around 70°C-75°C(158F-167F) for taste of its original flavour.
For Silver Needle, use about 1 tsp with 120c.c.(4oz) 70°C-75°C(158F-167F) warm water, steam about 2-3 minutes for the first brew, add 30-40 seconds for the following infusions. Provides about 3 infusions. During your first infusion, it is recommended to spend some time observing the tea buds dancing in the bottom of your teapot or cup. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Glassware is best for Silver Needle for observation. You can try it without using infuser, to observe the tea buds standing and dancing.

Organic Premium White Peony

Sun, 12 Apr 2009 00:00:00 GMT

TH0201
Organic Premium White Peony
(Baimudan, Bai Mu Dan)
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Style: Lightly oxidized, medium bodied, wild floral aroma, nutty flavour
Loose leaf style: Buds
Loose leaf color: Silver white
Wet leaf style: Silver Green
Tea color: Light Gold
Certification: USDA, BCS, JAS certified organic

White Peony or Baimudan is belong to White Tea family. The name came from the shape of the tea buds embraced by two tea leaves, like a peony blossom. The silver tea buds in White Peony Tea determines their grading: the more white buds, the higher grade. The highest grade is Superior Grade, follows by Special Grade, Grade 1, Grade 2, and some other lower grades.
There's a legend about White Peony. In Han Dynasty (206 BC–220 AD), there was a filial man called Mao Yi, who left his public job and lived with his mother in countryside. One day they found a heavenly lotus pond, with 18 beautiful white peonies next to it. They decided to stay at the place for good. One winter day, Mao Yi's mother was seriously sick. He searched everywhere for herb medicine but was in vain. Later one night, he had a dream about an old man telling him that new tea leaf and carp would cure his mother. Mao Yi rushed to the frozen lotus pond and broke the ice fished a carp, but he couldn't find any new tea in mid winter. As he was sad and hopeless, the 18 white peonies at the pond side suddenly became 18 tea trees covered with silver new buds. Mou Yi immediately get the tea buds and leaves, dried and brew with the carp. His mother was cured after having the soup. Since than the tea produced in this area was called :White Peony Tea".
According to science research, white tea contains higher level of antioxidant properties than other teas, due to its production process. In Chinese herb and food science, white tea is "cold bodied",makes it the best tea for summer. It may help to reduce your inner heat. However, if your stomach is weak, usually feel upset when drinking ice drinks or eating cold foods, that is what called "cold stomach" in Chinese medicine (although more complicated), you'll want to go for oolong tea and black tea instead of white tea and green tea (i.e. more oxidized).

Brewing: White tea is better with lower temperature infusion around 70°C-75°C(158F-167F) for taste of its original flavour.
For White Peony, use about 1.5 tsp with 120c.c.(4oz) 70°C-75°C(158F-167F) hot water, steam about 2-3 minutes for the first brew, add 30-40 seconds for the following infusions. Provides about 3 infusions. During your first infusion, it is recommended to spend some time observing the tea buds dancing in the bottom of your teapot or cup. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Glassware is best for Silver Needle for observation. You can try it without using infuser, to observe the tea buds standing and dancing.

Organic Special White Peony

Sun, 12 Apr 2009 00:00:00 GMT

TH0202
Organic Special White Peony
(Baimudan, Bai Mu Dan)
Organically grown

Organic White Peony

Sun, 12 Apr 2009 00:00:00 GMT

TH0203
Organic White Peony
(Baimudan, Bai Mu Dan)
Organically grown

Organic Superior Lapsang Souchong Black Tea

Sun, 12 Apr 2009 00:00:00 GMT

TB0302
Organic Superior Smoked Lapsang Souchong Black Tea
(Russian Caravan tea, Bohea Tea)
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Style: Fully oxidized, full bodied, pine wood smoky aroma, longan flavour
Loose leaf style: Slender tightly curled
Loose leaf color: Smoky Black
Wet leaf style: Brownish Crimson
Tea color: Red
Certification: USDA, BCS, JAS certified organic

Lapsang Souchong is considered as the origin of black tea. The smoky aroma and sweet longan flavour make it the most special black tea. As all other black tea, it is fully oxidized and roasted. However, it is roasted on top of local pine wood in Wuyishan area. This unique roasting method brings it pine wood smoky aroma. Lapsang Souchong is suitable for aging; the smoky aroma will turn into dried fruit aroma after one or two year.

Brewing:
Use about 1 tsp of loose tea for 120cc(4oz) 95°C(203F) water. Steam about 2 min for the first brew to unroll the leaves, and add 20 seconds for the following infusions. Provides at least 3 infusions, up to 9 infusions. Once you get familiar with the tea, you may explore your tea by adjusting brewing time and loose tea amount.

Teaware:
Gaiwan, bone China, porcelain teaware, or glassware

Organic Golden Monkey Black Tea

Sun, 12 Apr 2009 00:00:00 GMT

TB0401
Organic Golden Monkey Black Tea
(Jin Mao Ho)
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Style: Fully oxidized, full bodied, light roasted, fruit aroma
Loose leaf style: Slender tightly curled
Loose leaf color: Brown and gold
Wet leaf style: Crimson
Tea color: Golden Crimson
Certification: USDA, BCS, JAS certified organic

Golden Monkey is one of Wuyi Yen Cha (Wuyi Rock Tea, grown in spaces between mountain rocks) originated in Wuyi area of Fujian Province, China. It is one of the finest black tea from China. Golden Monkey tea is a mix of brown tea leaves and gold new buds, only hand processed in spring. Local legend says its name came from the monkeys help to harvest tea leaves grown in the crevices between rocks; modern interpretation is that the leaves look like monkey claws. Golden Monkey is full bodied with natural sweetness and fruity aroma, fully oxidized and light roasted. It is recommended to taste it without sugar and milk, you may open another door to black tea.

Brewing:
Golden Monkey Black Tea is in slender twisted shape, the volume is larger than other black tea. Thus we need about 1.2 tsp of loose tea for 120cc(4oz) 90℃-95℃(190F-203F) water. Steam about 2 min for the first brew to unroll the leaves, and add 30 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness.
Once you get familiar with the tea, you may explore your tea by adjusting brewing time and loose tea amount.

Teaware:
Gaiwan, bone China, porcelain teaware, or glassware

Organic Wuyi Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN1301
Organic Wuyi Oolong Tea
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Style: Deep oxidized, full bodied, rosted rice aroma, nutty flavour
Loose leaf style: Slender tightly curled
Loose leaf color: Smoky Brown
Wet leaf style: Brownish Red
Tea color: Crimson
Certification: USDA, BCS, JAS certified organic

Wuyi Oolong is one of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. Here Oolong is not only indicating a tea style, but also a tea varietal. There are 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. Our Wuyi Oolong is the Oolong style Oolong varietal Oolong Tea, occupies long lasting nutty roasted aroma. Partial oxidized Oolong tea was originated from the royal tea blocks "Long Tuan"(龍團) and "Feng Bing"(鳳餅) about 1000 years ago in Sung Dynasty. Oolong tea was officially named as "Oolong" 300 years ago in Qing Dynasty. Wuyi area was the first place producing Oolong tea. The processes of producing Wuyi Oolong tea is extremely labor and time consuming. It undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling, cooling. The procedures occur repeatedly, needs days to process. Wuyi Oolong is even more aromatic after aging.

Brewing:
Start with 1.5 tsp for 120cc 95℃ water, steam about 30 seconds for the first brew to unroll the leaves. 32 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

auraTeas Selected 20 Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA1001
auraTeas Selected 20 Tea Samplers

This samplers set include 20 gourmet tea samplers from Black Tea, Oolong Tea, White Tea, Green Tea and Chai. It makes a good combination to experiment differen teas. Each sampler can make 2-3 infusions. Please click on the tea links for details.

Oolong Tea
Formosa Alishan Jinxuan Oolong
Formosa Mingjian Osmanthus Guihua Oolong
Formosa Mingjian Organic GABA Tea

Round Wood Teaspoon

Sun, 12 Apr 2009 00:00:00 GMT

AC0101

This cute round shaped teaspoon is a must for Chinese style loose tea. It's small enough to put in our tea canisters.

Oval Wood Teaspoon

Sun, 12 Apr 2009 00:00:00 GMT

AC0102

This cute oval shaped teaspoon is a must for Chinese style loose tea. It's small enough to put in our tea canisters.

Rectangle Wood Teaspoon

Sun, 12 Apr 2009 00:00:00 GMT

AC0103

This cute rectangle shaped teaspoon is a must for Japanese style loose tea. It's small enough to put in our tea canisters.

Shovel Wood Teaspoon

Sun, 12 Apr 2009 00:00:00 GMT

AC0104

This cute shovel shaped teaspoon is a must for loose tea and coffee. It's small enough to put in our tea canisters.

auraTeas Select Formosa 6 Mini Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

TA1002
auraTeas Select Formosa 6 Mini Teas in wood tea box

Taiwan is blessed to produce the best quality tea in the world. We selected this collection of Formosa Tea for you as a prelude of tea from Taiwan. Formosa tea is famous for its subtle yet sustainable complex of aroma and flavour.

TN0801-Formosa Alishan Oolong
TN0501-Formosa Nostalgia Dongding
TN1001-Formosa Gaba Tea
TN1101-Formosa Baihao Oolong (Oriental Beauty) Choice Grade
TN1201-Formosa Wenshan Baochong Choice Grade
TB0101-Formosa Wuhe Honey Black Tea

Accessories: 1 Wood Tea Spoon and 10 silk tea pouches.

auraTeas Select Oolong Tea 6 Mini Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

TA1003
auraTeas Select Oolong 6 Mini Teas in wood tea box

Oolong Tea is partial oxidized between Green Tea and Black Tea. Formosa Oolongs range from lightly oxidized and lightly roasted Baochong Oolong to deeply oxidized, medium roasted Baihao Oolong. Wuyi Oolong is deep oxidized and deep roasted. Oolong Tea is an excellent source of antioxidants, vitamins and minerals. Research indicates it enhances the function of fat metabolism. This collection is for you to try out different styles of Oolong Tea.

TN0301-Formosa Lugu Jinxuan
TN0901-Formosa Mingjian Guihua Oolong
TN1001-Formosa Mingjian GABA Tea
TN1101-Formosa Baihao Oolong Choice Grade
TN1201-Formosa Wenshan Baochong Choice Grade
TN1301-Organic Wuyi Oolong

Accessories: 1 Wood Tea Spoon and 10 silk tea pouches.

[brew] Baihao Oolong

Sun, 12 Apr 2009 00:00:00 GMT

auraTeas Blog: Brew Baihao Oolong in glassware

Formosa Imperial Oolong, Oriental Beauty, Dongfeng Mei Ren, all indicate the same tea produced in Taiwan-Baihao Oolong. We've talked a lot about Baihao Oolong and the tea bugs in other articles.

Most of Baihao Oolong are made from a varietal of tea called Chingsin Oolong (or Cingsin Oolong), and harvested only in summer. Baihao Oolong is the deepest oxidized Oolong Tea produced in Taiwan. It is a good tip to know the deeper oxidization, the smoother the tea is to your stomach. As it obtains "warm" character when it get into your stomach.

However, this "warm" character is yet another thing to "strong tea character". Compare to other varietals, Chingsin Oolong is stronger in tea characters, and also tea harvested in summer is said to be stronger than other seasons. Thus it is not recommended to drink Baihao Oolong before going to bed. And for such strong-in-character tea, lower water temperature is recommended. Just like green tea, which also obtain stronger tea character because of non-oxidization, lower water temperature will make the tea smoother.

For Oriental Beauty, it is better to choose teaware easy to conduct heat and to release heat, such as glassware or porcelain. Below is a demonstration of brewing Baihao Oolong with our special "Personal Brewer". Glassware is a good one to see the tea dancing around. What I like about this Personal Brewer is it yields perfectly for one person's drink. And you can sit the infuser on the glass lid for next infusion.

1. put about 1.2 teaspoon of tea in the infuser sits in the glass. 2. Pour in 150c.c. of 80°C hot water. 3. Steep the tea in water and observe the tea leaves. 4. Tea leaves starting to unroll. 5. You can clearly see the white buds (Baihao) of tea. 6. Infuse for 1-1.5 minute, and you can start enjoy this golden honey liquor. Baihao Oolong can be infused for 3-6 times, after the 6th infusion, the tea taste will get lighter and lighter, but still with the fruity aroma.

[brew] Dongding Oolong

Sun, 12 Apr 2009 00:00:00 GMT

auraTeas blog: easy way to brew Dongding style Oolong

Brewing Oolong is art, but it can also be easy daily life.

For most of the half ball style Oolong tea, you can start with 0.8 tsp for 150cc 90? water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions.

Oolong tea is very constant in taste, provides at least 5 infusions, and up to 9 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip for starters is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container.

Once you get familiar with the tea, you may explore your own brewing type by adjusting the amount of loose tea, infusion time, temperature of water, and even the source of water.

Teaware: Gongfu teaware or Yixing pots suit best for Oolong tea because the clay teaware can fully bring out the aroma of Oolong tea. However, glassware, Gaiwan, or porcelain teaware are also great personal choices.

[brew] Gongfu Tea

Sun, 12 Apr 2009 00:00:00 GMT

auraTeas blog : Traditional Gongfu Brewing

Gongfu (or Kongfu) Brewing is the best way brewing Oolong and Puer Tea. With the clay pot, the aroma can be easily released. It can also used to brew some Green Tea, but not recommended for Japanese style Green Teas.

1. Prepare teaware and loose tea

2. put around 1 teaspoon loose tea in tea pot

3. warm cup: add hot water to wash tea leaves, pour out immediately on the cups to warm cups.

4. add hot water again, and steam for about 1 minute this time. This is called "first infusion".

5. Pour in the serving pot.

6. Serve each cup from serving pot.

7. Enjoy it with family and friends

[origin] Formosa Tea

Sun, 12 Apr 2009 00:00:00 GMT

[origin] history of Formosa Oolong Tea

"Formosa Oolong" (台灣烏龍茶) is Oolong teas grown and produced in Taiwan.
Taiwan is also known as Formosa(福爾摩沙) from the Portugese Ilha Formosa, meaning "beautiful island".

The earliest record of tea trees found in Taiwan can be tracked back to 1717 in Sui Sha Lien (水沙連)，currently know as Yuchih (魚池)、Puli(埔里), Nantou County (南投縣) . These tea trees were called "Mountain Tea" (山茶)。

According to Lien Hen (連橫，Taiwan historian in early 20th centry), in the late 18 century, Ke Chao (柯朝) brought some tea trees from Fuchien, China (福建, 中國) into Taiwan and planted in Jie Yu Keng (櫛魚坑), currently known as Rueifang (瑞芳) in Taipei County (台北縣). However, transaction records indicated that tea business in Muzha (木柵, Taipei 台北市) area started as early as late 18th century. Thus we can believe that tea has been merchandised in Taiwan for more than 2 centuries.

In 1855, Lin Feng Chi (林鳳池) brought the Chin-sin Oolong (Qingxin Oolong 青心烏龍) plants from Wuyi Mountain (武夷山 Fujien Province, China) into Taiwan and planted in Dongding Village (Lugu Township, Nantou County, Taiwan). This is said to be the origin of Dongding Oolong from Taiwan. Also in this period of time, Taiwan has started exporting teas to Fujien, China.

In 1867, English tea trader Jon Dodd started a tea company in Wanhua, Taipei (萬華-台北市), and started to sell Taiwanese oolong tea to the world under the name "Formosa Oolong", and the Pouchong oolong was considered to be more flowery than Baihao Oolong, Pouchong was exported under the name "Formosa Pouching". Formosa Baihao Oolong is very fruity in taste and got the name "Oriental Beauty" from Queen Elizabeth II in the 1960s, thus "Formosa Oolong" became popular in the western world for "Oriental Beauty". In fact, Dongding, Baihao and Pouchong are all categorized as Oolong tea, which contributes a large part of Taiwan tea industry.

During the Japanese-ruled period (1895-1945), Japanese started to industrialize the tea industry in Taiwan. They brought Assam black tea from India to grow in Taiwan, and famous Formosa Black Tea was sent as tribute to the Emperor of Japan.

As Taiwan is lucky to have great environment for tea growing, and with the developing of tea technology, Taiwan has produced many top quality teas, all can be called as "Formosa Tea". The best known ones including "Dongding oolong"(or Tung Ting Oolong 凍頂烏龍茶), "Alishan Oolong"(阿里山烏龍茶), "Wenshan Pouchong"(文山包種茶),"Oriental Beauty"(東方美人茶), "Shanlinxi Oolong"(杉林溪茶), "Jade Oolong"(翠玉) and so on...

In the recent era, tea is no longer the major exporting goods from Taiwan. In stead, tea has become a style of art enjoyed by Taiwanese people. Formosa tea is one of the most precious, and also priciest teas in the world. There are many mimic versions of Formosa tea, tea lovers are recommended to experience more and build up the ability to distinguish the real Formosa tea and the mimic ones.

-article by auraTeas

[health] Links to Health Related Articles

Sun, 12 Apr 2009 00:00:00 GMT

Please click on links for more information about tea and health.

Links to auraTeas Blog articles:

What is L-Theanine?
What is GABA? Why is GABA tea good for health

Links to other articles:

General

An Overview of Research on the Potential Health Benefits of Tea
The Health Benefits of Tea (MedicineNet.com)
Time for tea By Harvard Health Publications (MSN Health and Wellness)
Tea and Cancer Prevention: Fact Sheet (National Cancer Institute)
Steeped in research: Tea linked to survival after heart attack (American Heart Association)
Healthy foods-tea (Health 24)

Green Tea

Green Tea (American Cancer Society)
Green Tea Information

Oolong Tea

Another Secret of Oolong Tea-Oolong Tea Has Surprising Benefits-Why is oolong tea good for the health? (The Oolong Tea)

Black Tea

Scientists Identify Black Tea's Anti-Cancer Secret (Yahoo! News)

White Tea

White Tea Beats Green Tea In Fighting Germs (Science Daily)

Links to other websites:

Tea Association of Canada
Tea4Health - UK Tea Concil
Tea Association of the USA
The Oolong Tea - Fujian Trading Association, China

[origin] Dongding or Tungting Oolong

Sun, 12 Apr 2009 00:00:00 GMT

Dongding Oolong , or Tungting Oolong, and sometime Oolong is spelled as Wulong. It just differs in English spelling, all are Dongding Oolong 凍頂烏龍 )

Dongding Oolong is a unique Oolong Tea from Taiwan. It is the most popular tea style you may find in Taiwan, even more popular than Oriental Beauty (known as Baihao / Bai hao oolong or Formosa Imperial Oolong in western).

So you may want to know: what does "Dongding" mean? And why many of auraTea's Formosa Oolong Teas are described as "Dongding" style?

First of all, Taiwan is located at the eastern-south side of China. Although the two countries have different governments now, they used to be one country and deeply related until early 20th century. Except Aboriginal Taiwanese, most Taiwanese have ancestors from Mainland China. In ancient China, if someone wanted to work for the government, he needed to pass some exam called "Ke Jiu (科舉)", and be assigned to different central or local governments according to the exam results.

About 150 years ago in late Qing Dynasty (清朝), there was a young man named Lin Feng Chi (林鳳池) lived in Nantou, Taiwan (南投‧台灣). Lin Feng Chi wanted to take the Ke Jiu Exam in Fuchien-China (福建.中國), but was lacked of money. So his farmer neighbors raised this funds for him to travel to China and took the exam. Lin Feng Chi was not disappointing his neighbors , he passed the exam and got a public job in local government of Fuchien.

Lin Feng Chi never forgot his neighbors, and he brought some high quality tea plants from "Wu Yi Shan (武夷山), a famous mountain in Fuchien, back to his hometown in Nantou, Taiwan. He handed these young tea plants to the farmers who helped him. The farmers plants the tea on "Dong Ding Shan" (凍頂山), translate as "frozen peak mountain", where the weather is cool and humid.

The tea plants brought to Nantou was "Chinsin Oolong (Qingxin Oolong 青心烏龍)", grew into most famous Oolong tea in Taiwan, named "Dongding Oolong".

Dongding Oolong is so popular in Taiwan, and the name turned into a special style of Oolong other than Bai Hao Oolong and Baochong Oolong. If you travel to Taiwan, you'll heard a lot of "Dongding Oolong", which means "half balled shape, medium oxidized, medium roasted, grown in lower altitude (not high mountain tea) Oolong tea." And for "Dongding sytle tea leaf" means "half ball shaped tea leaf".

In auraTeas, we would like to bring the stories of teas to you, so our "Formosa Nostalgia Dongding" is from Dongding area. As Gaoshancha (High Mountain Tea) is very popular in Taiwan, Formosa Oolong Teas are getting apt to lighter oxidized green tea style, and skills of making Dongding Oolong are disappearing . Our tea master follows old fashioned way of making Dongding Oolong, which is extremely labor intensive and time consuming, helps us produce this Nostalgia Donging Oolong. The taste will definitely remind you of the good old times.

auraTeas Select Green 6 Mini Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

TA1004
auraTeas Select Green 6 Mini Teas in wood tea box

Green Tea is the basic form of all tea styles, non-wilting, and undergoes minimum oxidization. There are hundreds styles of green tea. China, Taiwan, and Japan are major production countries. Green tea has many health benefits. It is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG), a powerful anti-oxidant. Research indicates green tea reduces oxidative damage that could lead to cancer. Japanese researchers claim if you drink five cups of green tea a day, you'll burn 70 to 80 extra calories.
It is important to brew green tea in water of lower temperature around 70℃ to avoid bitterness and destroying of its healthy elements. Our Green Tea Samplers include 6 gourmet Chinese and Taiwanese green teas.

TG0101-Formosa Mingjian Green Tea
TG0202-Gunpowder Green Tea Superior Grade
TG0303-Organic Chunmee Green Tea
TG0401-Organic Dragonwell Green Tea
TG0601-Organic Green Peony Green Tea
TG0701-Organic Dragon Pearl Green Tea

Accessories: 1 Wood Tea Spoon and 10 silk tea pouches.

Black & White 6 Mini Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

TA1005
auraTeas Select Black & White 6 Mini Teas in wood tea box

In this collection we choose 4 black teas and 2 white teas from China and Taiwan.

Black tea is full oxidized, contains more caffeine compared to other tea styles, but still less than coke and coffee. Studies have suggested that regular consumption of black tea is protective against a host of human cancers. Black tea is better to brew with boiled water.

White tea is the rarest tea in the world. It can only be harvested in spring, and only new buds will be harvested. It is lightly oxidized between green tea and oolong tea. Sciensts believe it is high in antioxidants, aids in detoxifying the body. It is more effectve than green tea at inactivating bacterial viruses. Studies also show white tea is excellent for skin.

TB0101-Formosa Organic Wuhe Honey Black Tea
TB0201-Organic Keemum Black Tea
TB0302-Organic Smoked Lapsang Souchong Black Tea
TB0401-Organic Golden Monkey Black Tea
TH0101-Organic Silver Needle White Tea
TH0203-Organic White Peony

Accessories: 1 Wood Tea Spoon and 10 silk tea pouches.

auraTeas Select Chinese 6 Mini Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

This item is currently out of stock.

TA1008
auraTeas Select Chinese 6 Mini Teas

This selection contains 6 premium Chinese teas. All are organically grown in Fujian and Jianxi, China.

TB0201-Organic Keemum Black Tea
TB0302-Organic Smoked Lapsang Souchong Black Tea
TG0201-Organic Gunpowder Green Tea
TG0401-Organic Dragonwell Green Tea
TN1301-Organic Wuyi Oolong Tea
TH0101-Organic Silver Needle White Tea

Accessories: 1 Wood Tea Spoon and 10 silk tea pouches.

Formosa High Mountain 6 Mini Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

TA1007
AuraTeas Select Formosa High Mountain Tea (Gaoshancha) 6 Mini Teas

Taiwan is famous for its high mountain lightly oxidized oolong tea, named "Gao-shan-cha" or "High Mountain Tea". Tea varietals grow at the altitute of 1000m or higher can be catagorized as "High Mountain Tea". Its characters are lightly oxidized, fruity aroma, light tea color, dark pine green dry leaf, and the wet leaf is dark green with brownish edge.
High Mountain Tea is considered one of the most expensive tea styles. It is in fact light oolong, and rolled in Dongding Oolong half ball style. The taste is light yet sustainable, and for one teaspoon of tea leaf can make up to 9 infusions.

TN0302-Formosa Alishan Jinxuan
TN0801-Formosa Alishan Oolong
TN0401-Formosa Shanlinxi Oolong
TN0101-Formosa Lugu Sijichun
TN0201-Formosa Lugu Cuiyu
TN0601-Formosa Lugu Natural Guifei Oolong

Accessories: 1 Wood Tea Spoon and 10 silk tea pouches.

auraTeas Tea For the Day

Sun, 12 Apr 2009 00:00:00 GMT

TA1101

auraTeas Tea For the Day

This tea set is a nice combination of 2 gourmet teas in medium tea canisters and 1 Easy Pot. Makes about 70 servings and up to 600 infusions. The combination of light Dongding style oolong and green tea is the best choice to fresh up a day.

TN0701-Formosa Mingjian Retro Oolong (Organically Grown) 64g
TG0201-Organic Gunpowder Green Tea 72g
Easy Pot 11oz, 320c.c.

auraTeas Tea For Working Heart - SOLD OUT

Sun, 12 Apr 2009 00:00:00 GMT

This item is temporary sold out.

TA1102
auraTeas Tea For Working Heart

A combination of our Gaba Oolong and Dragonwell Green, this is the best choice to comfort exhausted body and mind. Have Dragonwell in the morning for a fresh wakeup, and enjoy Gaba at evening for a relaxing moment. The set comes with our famous glass "tea infuser for one".

something you want to know about GABA Tea
GABA stands for 「gamma-aminobutyric acid」, an human enzyme functions as a calming and relaxing nutrient. GABA Tea is a natural source of GABA.

TN0701-Formosa Mingjian GABA Oolong Tea 56g
TG0201-Organic Dragonwell Green Tea 32g
WG0111-Tea Infuser for One

auraTeas Pink Tea Set

Sun, 12 Apr 2009 00:00:00 GMT

TA1201
auraTeas Pink 5 Teas Set in gift basket

This collection combines warm style Oolong Teas and Black Teas. This is excellent for femail, elders, and those who easily feel cold or with cold stomach. For this group of people, Oolong Tea and Black Tea are best choices.

The gift set includes 3 medium tea canisters and 2 sampler canisters. Makes about 110 cups, 330 infusions or more.

TN0501-Formosa Nostalgia Dongding 18g (sampler)
TN0901-Formosa Mingjian Guihua Oolong 14g (sampler)
TN1001-Formosa Mingjian GABA Oolong 56g
TN1101-Formosa Baihao Oolong Choice Grade 24g
TB0201-Organic Keemum Black Tea 48g

auraTeas Blue 5 Teas Set

Sun, 12 Apr 2009 00:00:00 GMT

TA1202
auraTeas Blue 5 Teas Set in gift basket

Our Blue Tea Set is a cooler combination of Green and White Teas. Both Green and White Tea are considered cooler bodied in Chinese herb science. This sellection is great for male, young people, green tea lovers, and those who like a fresh up.

It combines 3 medium tea canisters and 2 sample canisters. Makes about 90 cups, 270 infusions or more

TG0601-Organic Green Peony Green Tea 24g (Sampler)
TG0201-Organic Gunpowder Green Tea 24g (Sampler)
TG0101-Formosa Mingjian Green Tea 56g
TH0101-Organic Silver Needle White Tea 24g
TH0201-Organic Superior White Peony 24g

[health] Citations - General Tea

Sun, 12 Apr 2009 00:00:00 GMT

Drinking Tea Is Better For Health Than Plain Water
(Medical News Today)
"Not only will tea rehydrate you, it may also protect you from developing heart disease, and even cancer. Apparently, three or more cups a day may also protect your teeth and strengthen your bones. The researchers say they are not sure why, but believe that flavonoids, polyphenol antioxidants, which are found in abundance in tea, may play a major role. Flavonoids help prevent cell damage."

Drinking Tea Is Healthy, The Proof Is In
(Medical News Today)
"Tea's health benefits are largely due to its high content of flavonoids-plant-derived compounds that are antioxidants. Green tea is the best food source of a group called catechins. In test tubes, catechins are more powerful than vitamins C and E in halting oxidative damage to cells and appear to have other disease-fighting properties. Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder.

Drinking tea soothes stress, researchers say
(Cosmos Online)
"Published in the international journal Psychopharmacology, the study found that people who drank tea were able to de-stress more quickly than those who drank a tea substitute. Following a stressful event, tea-drinkers also had lower levels of cortisol in their blood when compared with a control group who drank placebo tea."

Flavonoids linked to better breast cancer survival
(www.nutraingredients.com)
By Stephen Daniells
22/11/2007 - An increased dietary intake of flavonoids may enhance breast cancer survival by over 30 per cent, suggests a new epidemiological study from the US.

Tea Helps Toughen Older Women's Hips
Those who drink it daily lose less bone, study finds
By Amanda Gardner HealthDay Reporter
WEDNESDAY, Oct. 10 (HealthDay News) --
New Australian research suggests that having a cuppa (tea, that is) may help strengthen older women's hips.
"This study suggests that drinking tea in moderation can actually benefit your bones," said lead researcher Amanda Devine, a senior lecturer in the nutrition program at the School of Exercise, Biomedical and Health Science, Edith Cowan University, and adjunct senior lecturer at the University of Western Australia's School of Medicine and Pharmacology, in Perth.

[origin] Introduction to Tea

Sun, 12 Apr 2009 00:00:00 GMT

茶, Cha, Tea, The, Chai. Whatever the name, it is the second popular drink in the world, just next to water. We spent thousands years on the mysterious leaf, and until recent decades we started to explore the enormous power of tea. The scientists already proved the wisdom of our ancients: tea is not only a drink, it is a healthy drink.

The Plant

Literally there are hundreds styles of teas in the world. White tea, green tea, oolong, black tea, all come from the plant Camellia sinensis, processed in different oxidization and methods.

Camellia sinensis is a Far East native evergreen favors tropical to subtropical climate, moisture, and high altitude. The name "sinensis" means Chines in Latin. Some order names for tea plant include "Thea Bohea", "Thea sinensis" and "Thea viridis".

Basically there are 2 major varieties supplying the tea products, a smaller one, and a larger one.

The smaller variety is "Chinese variety"(sometimes called C. sinensis var. sinensis). It has small leaves and multiple stems. Most of Chinese and Taiwanese fine teas are derive from Chinese variety. It can grow up to 3 meters, but are maintained as short bushes for easier harvest. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals. Some wild tea trees found in Yunnan (China) can grow as 15 feet high, and can survive for centuries. Recent found oldest tea trees in Yunnan (China) are probably 1700 years old.

The larger variety is "Assamese Vairety" (sometimes called C. sinensis var. assamica or C. assamica), native to north-east India, Myanmar, Vietnam, and South China. It is a single stemmed tree with large leaves. It reaches a hight of 6-30 meters, but is kept trimmed short for easy harvesting. Its life span is shorter then the Chinese variety. All Assam teas and most Ceylon teas are from this plant. The Assam plant produces malty, earthy drinks, unlike the generally flowery yield of the China plant. It is commonly used for producing black tea.

There's a third variety called "Cambodian Variety" (sometimes called C. sinensis var. parvifolia). Its leaves size between the Assam and Chinese varieties.

The seeds of Camellia sinensis and Camellia oleifera can be pressed to yield tea oil. Tea oil is for cooking purpose, adds sweetish flavor in cooking. The leftovers of the pressed seeds are made into hair cleaner, body cleaner, and even detergents for dishes. This tea detergent is extremely smooth to skin and hair.
This "tea oil" is different to "tea tree oil" (or ti tree oil), which is an essential oil made of different plant and used in aromatherapy.

Tea Styles

Tea leaf is dried, oxidized or fermented, baked, fried or roasted in different levels, thus makes black tea, green tea, white tea, etc. There are several systems to distinguish tea sytles:

1. International markets has made 3 different tea types according to its fermentation or oxidization level:
*Green Tea (non-oxidized)
*Oolong Tea (partial oxidized)
*Black Tea (fully oxidized).

2. Traditional Chinese system distinguishes tea styles from detailed oxidization level (minimum oxidized to fully oxidized):
*Green Tea
*White Tea
*Yellow Tea
*Oolong Tea
*Red Tea (known as Black Tea, fully oxidized)
*Black Tea (known as post fermented tea, such as Pu-er).

3. Distinguish tea from its wilting level, we'll have "non-wilted" and "wilted" styles.
*Non-wilted: Green Tea
*Wilted: all other styles of teas including white, oolong, yellow, red (black tea), black (post-fermented tea).

4. All tea contains caffeine because it is a natural element contains in tea leaves. The caffeine level is actually increased by the oxidization levels. Decaf teas are made through some chemical process. All tea has less caffeine than coke dark chocolate, and coffee.

5. Herb tea is not made of tea leaf but herbs, so is is actually herb infusion.

Tea countries

Current science and historical records indicated that China is the origin of tea. Tea has been used as an herb medicine in Chinese history for thousand years. Tea art, Tea Ceremony (Cha Dao) is deeply related to Chinese culture. China remains as a major tea exporting country now.

Taiwan is also one important tea country. There are some wild tea trees found in Taiwan, but most mother plants were immigrated from China, some from India (Assam black tea). Benefits from the weather and geographic environments, Taiwan has been producing top quality teas for centuries and successfully cultivated some new varieties. Taiwanese tea is also known as "Formosa Tea", the famous "Formosa Baihao Oolong" is considered as one of the best oolong tea in the world.

India is the main country grown Assamese variety tea tree, and one major country supplying black tea industry. Along with India, Sri Lanka also produces gourmet black tea.

Japan is famous for green tea. It also inherits Tea Ceremony (Cha Dao) from China. About 1200 years ago, Buddhist monks Saicho and Kukai brought tea trees from China to Japan, and started cultivating tea locally. As a large tea consuming country with comparing smaller cultivation, Japanese native green tea is high quality and also pricey in international markets.

We'll talk more about tea styles later in our posts about tea styles.

-article by auraTeas

*the picture above is the tea farm of our tea supplier in Nantao, Taiwan. The tea supplier owns the copy right of the photo, please do not use this photo, thank you.

*references:
Camellia sinensis (Wikipedia)
Caffeine and Tea (Tea Association of Canada)
tea essence of leaf (by Sara Slavin and Karl Petzke, Chronicle Books, 1998)
the new tea book (by Sara Perry, Chronicle Books, 2001)

[health] Citations - Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

Drink Green Tea, Prevent Skin Cancer
(Medical News Today)
Green tea just keeps getting better. To add to the abundance of health-improving qualities of the beverage, UAB Researcher Santosh Katiyar, Ph.D., associate professor of dermatology, claims that it can reduce the risk of skin cancer. According to Katiyar, the rich tumor-inhibiting green tea polyphenols, which include the antioxidant, epigallocatechin-3-gallae (EGGCG), protect the skin from ultraviolet radiation-induced damage and prevent skin tumor formation. "Green tea prevents UV radiation induced suppression of the immune system, which has been considered a risk factor for the development of skin cancer," he said.

Green Tea Boosts Production Of Detox Enzymes, Rendering Cancerous Chemicals Harmless
(Science Daily)
Concentrated chemicals derived from green tea dramatically boosted production of a group of key detoxification enzymes in people with low levels of these beneficial proteins, according to researchers at Arizona Cancer Center.

Green Tea Consumption and Mortality Due to Cardiovascular Disease, Cancer, and All Causes in Japan
(The Journal of the American Medical Association)

A New Function of Green Tea: Prevention of Lifestyle-related Diseases
(Annals of the New York Academy of Sciences 928:274-280 (2001))
a decreased relative risk of death from cardiovascular disease was found for people consuming over 10 cups of green tea a day, and green tea also had life-prolonging effects on cumulative survival. These data suggest that green tea has preventive effects on both chronic inflammatory diseases and lifestyle-related diseases (including cardiovascular disease and cancer), resulting in prolongation of life span.

Green Tea Fights Fat
(Medicine Net)
[Researchers say the results indicate that catechins in green tea not only help burn calories and lower LDL cholesterol but may also be able to mildly reduce body fat.
"These results suggest that catechins contribute to the prevention of and improvement in various lifestyle-related diseases, particularly obesity," write researcher Tomonori Nagao of Health Care Products Research Laboratories in Tokyo, and colleagues.]

Green Tea
(BC Cancer Agency)
"Moderate consumption of green tea appears safe. There is some evidence that green tea may prevent the occurrence of some forms of cancer, but the mechanisms of action of its specific constituents are poorly understood. Preliminary evidence exists of the potential effectiveness of green tea as a treatment for cancer. Further research into the effects of green tea and some of its constituents would be worthwhile." (Kaegi)

"Population studies demonstrate that green tea consumption may actually be one of the major reasons why the cancer rate is lower in Japan." (Murray)

"Drinking at least one cup of green tea per week appears to reduce the risk of stomach cancer." (Cassileth)

"Green tea polyphenols are potent antioxidant compounds that have demonstrated greater antioxidant protection than vitamins C and E in experimental studies. (Ho)" (Murray)

Green Tea Blocks HIV in Test Tubes
(Web MD)
An antioxidant in green tea may block HIV, the virus that causes AIDS, from attaching to an important molecule on immune system cells.

Green Tea and Pregnancy
(Green Tea Information.org)

Despite the much touted health benefits of green tea about its ability to provide protection against cancer, it is advised by the scientists to avoid green tea if you are trying to conceive as it reduces the efficacy of folic acid, which is very important in preventing neural tube defects in the first month after conception. This effect though can be minimized by eating folate rich foods like the greens and the regular usage of folic-acid supplement, but again why to take a chance with a baby. Of course you can have a cup of green tea after the first trimester if you wish to.

Green tea may protect against colon cancer
Megan Rauscher , Reuters
Published: Friday, December 07, 2007 NEW YORK -
An extract of green tea wards off colorectal cancer, animal experiments show. According to research reported at the Sixth International Conference on Frontiers in Cancer Prevention, sponsored by the American Association for Cancer Research, a standardized green tea polyphenol preparation (Polyphenon E) limits the growth of colorectal tumors in rats treated with a substance that causes the cancer.

Green Tea May Protect Brain Cells Against Parkinson's Disease
(2007/12/14 Science Daily)
Does the consumption of green tea, widely touted to have beneficial effects on health, also protect brain cells? Authors of a new study being published in the December 15th issue of Biological Psychiatry share new data that indicates this may be the case. The authors investigated the effects of green tea polyphenols, a group of naturally occurring chemical substances found in plants that have antioxidant properties, in an animal model of Parkinson's disease.

Green Tea Helps Beat Superbugs, Study Suggests ScienceDaily (Apr. 1, 2008) — Green tea can help beat superbugs according to Egyptian scientists speaking March, 31, 2008 at the Society for General Microbiology's 162nd meeting. The pharmacy researchers have shown that drinking green tea helps the action of important antibiotics in their fight against resistant superbugs, making them up to three times more effective.

[health] Info - GABA and GABA Tea

Sun, 12 Apr 2009 00:00:00 GMT

What is GABA?

GABA stands for "gamma-aminobutyric acid", an human enzyme functions as a calming and relaxing nutrient. It was first known as a plant and microbe metabolic product in the 19th century, until 1950s, GABA was discovered to be an integral part of mammalian central nervous system. It is the chief inhibitory neurotransmitter in central nervous system and also in the retina. The main function of GABA is to inhibit the firing of neurons in the brain. GABA sends messages to the brain, spinal cord, heart, lungs, and kidneys to slow down.

Interestingly, GABA is inhibitory and also excitatory, depends on the direction (into or out of the cell) and magnitude of the ionic currents controlled by the GABAA receptor. When net positive ionic current is directed into the cell, GABA is excitatory, when the net positive current is directed out of the cell, GABA is inhibitory. (info here)

GABA in researches

GABA is widely used in helping sleeping and calming. Scientists found that many people suffering from bipolar disorder, depression, anxiety, and several other mental illness have been shown to have low levels of certain amino acids. Some research has shown GABA to be depleted in those suffering from both mania and depression. It appears to calm the brain which makes it a good sleep aid. Taking a supplement of GABA has shown to be helpful in treating mania, anxiety, and some cases of depression. (info here)

However, researchers also claim that GABA is helpful for anti-aging. Higher brain functions such as visual recognition or understanding language, require the processing of information in the brain but decline as people get older. This decline appears to be due to a reduction in GABA. Neuroscientist Audie Leventhal, at the University of Utah School of Medicine, led a study of applying GABA on Macaque monkeys, with an age equivalent to 90-years in humans, and concluded the monkeys improved vastly. The reason is delivering GABA calms the neurons down and they become more selecive. (info here)

Another research also indicates that bring more GABA to the brain is helpful for Down Syndrome patients. (info here)

GABA benefits
* Reduces high blood pressure
* Mental alertness
* Weight loss aid
* Anti-oxidant
* Anti-bacterial
* Stress and anxiety relief
* Alleviates alcoholic withdrawal symptoms
* Prevents and cures hangovers
(info here)

GABA Products

Japanese researcher Dr. Tsushida is the person led the development of GABA Tea in Japan 30 years ago. He generously shared his researches with the world instead of filing patent. He shared the technology of making GABA Tea with tea growers. Currently Japan and Taiwan are two major countries producing GABA Tea. GABA Tea is considered as a natural source of GABA. It is made in nitrogen-rich atmosphere to enhance the natural GABA in tea leaves. Its caffeine content is close to green tea, less than oolong tea; different between tea tree varietals and harvesting seasons.

Constantly, many other GABA products were developed in Japan, including GABA coke, GABA chocolate, GABA bread, GABA instant noodle and many other things you can't even imagine. GABA food products are treated as "healing food" in Japan, helping busy Japanese get GABA complement via delicious food.

References:
Gamma-aminobutyric acid (Wikipedia)
Drug Research Finding May Help Children with Down Syndrome(associatedcontent)
Old age's mental slowdown may be reversible(NewScientist)
GABA Tea (AllGABAtea)

visit [auraTeas] online shop for GABA Tea

[health] Info - Caffeine Content Chart

Sun, 12 Apr 2009 00:00:00 GMT

Caffeine in different beverages and food
Approximate caffeine		Milligram of Caffeine
Item	Serving Size	Average per Serving	Range	Per ounce
Coffee brewed	240ml, 8oz	135	64-270	16
Coffee Espresso	57ml, 2oz	100
Coffee decaffeinated	240ml, 8oz	50
Red Bull	250ml, 8.2oz	80
Cola	355ml, 12oz can	45	30-60	3.75
Black Tea	240ml, 8oz	40	25-110	5
Oolong Tea	240ml, 8oz	30	12-55	3.75
Gaba Tea	240ml, 8oz	20	8-30	2.5
Green Tea	240ml, 8oz	20	8-30	2.5
White Tea	240ml, 8oz	15	6-25	2
Decaf Tea	240ml, 8oz	2	1-4	0.5
Herbal Tea	240ml, 8oz	0	0	0
Chocolate, dark	43g, 1bar	31
Chocolate, milk	43g, 1bar	10
Estimated average caffeine content per serving. Acutal content varis according to preparation, brands, and material.

References
Caffine, Wikipedia
Stash Tea: Caffeine Information on Tea (Stash Tea)

Further Reading
Caffeine and Tea (Tea Association of Canada)
Caffeine is a natural component of tea and is considered safe when consumed in moderation. According to Health Canada, a balanced diet can include a moderate intake of caffeine with daily recommended consumption limits of between 400 to 450 mg. This is equivalent to 10-12 cups of tea per day. Actual caffeine levels in tea are dependent upon the specific blends and strength of the tea brew, but most servings contain only 25 to 34 mg. Tea contains one third to one half less caffeine than coffee.

Caffeinated drinks (Alyson Greenhalgh, www.bbc.co.uk)
The effects on blood pressure are most likely when caffeine is taken in excessive quantities or by highly sensitive people. In particular, people who are hypertensive (have habitual high blood pressure), are advised to avoid caffeinated drinks, while pregnant women are advised to limit their intake of caffeinated drinks to less than 300mg per day

[styles] 6 Tea Styles by Color - Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

There are many different ways to categorize tea styles (see " [origin] Introduction to Tea"). Here we're going to introduce the system used by many tea merchants: Tea styles by colors. The system is based on the color of tea, judged by tea leaf, tea liquor, and wet leaf), and related to oxidization levels of tea. The system defines tea into six major tea styles: Green Tea, White Tea, Oolong Tea, Yellow Tea, Red Tea, Black Tea. The six major styles can be further broke into smaller categories according to the making process.

Green Tea
Green Tea is the basic form of Tea. It undergoes minimum process from leaf to tea.
Major Producing Countries: China, Taiwan, Japan
Oxidization Level: 0% (minimum oxidization)

Basic Processing Procedures
Shaqing (殺青): This is the step to stop further oxidization by "steaming" or "frying".
Rolling (揉捻): This step is to shape the partial dried tea leaves into different shapes, including ball shape (ex. Gunpowder), long slender (ex. Dragonwell), short slender (ex. Chunmee), and many others.
Drying (乾燥): This drying step is to fully dry the shaped tea leaf into final products. The drying methods including frying, baking and sun drying.

According to different procedures in "Shaqing" and "Drying", green tea can be further separated into 4 general sub-categories.

Fried Green Tea (炒青綠茶): ex. Dragonwell, Chunmee, Gunpowder
Frying method is used both during "Shaqing" and "Drying". Frying method has been used to process green tea since Ming Dynasty (1368-1644 A.D.), is the major green tea style in China and Taiwan. Frying method brings out the original flavor of green tea, and mixes with special frying aroma, create complex depths of green tea. According to the different mechanisms and frying method, there are "Flat Fried Green Tea" (ex. Dragonwell), "Ball Fried Green Tea" (ex. Gunpowder), "Slender Fried Green Tea" (ex. Chunmee).

Steamed Green Tea (蒸青綠茶): ex. Gyokuro, Sencha
Steam was used to "Shaqing" in ancient China. Steam Shaqing was propagated to Japan in Tang Dynasty (618-907 A.D.), and being the major stream of Japanese green tea, such as "Sancha" (broiled tea) , "Gyokuro" (Jade Tea). The major character of Steamed Green Tea is "3 Greens": dark green tea leaf, light green tea liquor, and lemon green wet leaf. Steamed Green Tea contains the basic flavor of green tea leaf, possesses a natural grassy undertone.

Baked Green Tea (烘青綠茶): ex. Lumudan (Green Peony), Liu An Gua Pian (Melon Pieces)
Baking is a method of drying. Baked Green Tea is baked-dry in a baking machine. Baked Green Tea is not as aromatic as Fried Green Tea. Most of Baked Green Teas are made into floral scented green teas. The shapes of Baked Green Tea include slender, point, slice, needle and so on. Some famous ones are "Lumudan (Green Peony), Liu An Gua Pian (Melon Pieces).

Sun Dried Green Tea (曬青綠茶): ex. Dienqing (Yunnan Dien Qing)
Sun drying is a method used in "drying". Sun Dried Green Tea is produced in the southern part of China. Yunnan is the province produces best quality Sun Dried Green Tea in the name of "Dien Qing".

History

Green Tea is the first form of tea culture. The first green tea can be tracked back to 3000 years ago when people started collecting wild tea leaf, sun dried and stored. The "processed green tea" was not officially documented until the 8th century when "Steam Shaqing Method" was created. Fried Method started from the 12th century, since then green tea has been rooted in the oriental life. China, Taiwan and Japan are the most important countries producing green tea. Japan inherited Chinese Cha Dao and organized world famous Japanese Tea Ceremony (Cha Dao).

Health
Green Tea was used as herb medicine in China from ancient time. In recent decades, it has become a popular researching subjects related to health. Green tea flavonoids are potent antioxidant compounds, thought to reduce incidence of cancer and heart disease. The major flavonoids in green tea are the catechins (catechin, epicatechin, epicatechin gallate, and epigallocatechin gallate (EGCG)).

Catechins have been shown in recent studies to fight viruses, slow aging, and have a beneficial effect on health. EGCG is an antioxidant at least 100 more times more effective than vitamin C and 25 times more effective than vitamin E at protecting cells and DNA from damage believed to be linked to cancer, heart disease and other serious illnesses. In lab tests, EGCG, was found to prevent HIV from attacking T-Cells. However, it is not known if this has any effect on humans yet.

Green Tea Benefits
* Reduces high blood pressure
* Lower blood sugar
* Reducing the negative effects of LDL cholesterol (bad cholesterol) by lowering levels of triglycerides and increasing the production of HDL cholesterol good cholesterol.
* Prevent cariovascular disease
* Help rheumatoid arthritis
* Help Stopping certain neurodegenerative illnesses such as Alzheimers
* Help Treating Arthritis
* impaired immune function
* Reduce
* Prevent skin cancer (info here)
* May fight cancer (info here)
* Reduced mortality due to all causes and due to cardiovascular disease (info here)
* Preventing the degradation of cell membranes by neutralizing the spread of free radicals (which occurs during the process of oxidation).
* Promote Healthy Weight Loss (info here)
* Increasing fat oxidation (helps the body use fat as an energy source) and raising metabolism.
* Joy Bauer, a New York City nutritionist, says [the catechins in green tea] increase levels of the metabolism speeding brain chemical norepinephrine.
* Japanese researchers claim if you drink five cups of green tea a day, you'll burn 70 to 80 extra calories. Dr. Nicholas Perricone, an anti-aging specialist, appeared on the Oprah Winfrey show and told Oprah's viewers they can lose 10 lbs. in 6 weeks drinking green tea instead of coffee
* Drinking green tea mixed with honey can oftentimes have a soothing effect on a sore throat.

References
茶文化
Green Tea (Wikipedia)
Catechin
Drink Green Tea, Prevent Skin Cancer
(Medical News Today)
Green Tea Boosts Production Of Detox Enzymes, Rendering Cancerous Chemicals Harmless
(Science Daily)
Green Tea Consumption and Mortality Due to Cardiovascular Disease, Cancer, and All Causes in Japan
(The Journal of the American Medical Association)
A New Function of Green Tea: Prevention of Lifestyle-related Diseases
(Annals of the New York Academy of Sciences 928:274-280 (2001))
Green Tea Health Benefits

Japan Superior Uji Gyokuro Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG5001
Superior Uji Gyokuro Green Tea

Origin: Uji, Kyoto, Japan 宇治. 京都. 日本
Style: None oxidized, none roasted, sweet aroma
Loose leaf style: Flat slender
Loose leaf color: Dark green
Wet leaf style: Dark green
Tea color: Light golden green

Uji Gyokuro Superior is considered as one of the best green teas in Japan. It is produced in the ancient city Kyoto in Japan, made of earliest tea sprouts in spring. It is covered by screens for 20 days before harvesting. This particular method brings Gyokuro this mild and sweet flavor. Gyokuro's name refers to its pale jade tea color, and belongs to "Steamed Green Tea" family.

Brewing: Gyokuro green tea needs to be brew in lower temperature around 60°C-70°C (140F-158F) hot water. Brew 2 teaspoons of tea leaf in 120cc (4oz) 60°C -70°C (140F-158F) water for 2 minutes, add 30 seconds for the following infusions. Yields about 3 infusions.

Teaware: Chawan, Gaiwan, clayware, Chinese teawaere, Japanese teaware, glassware.

Japan Organic Sencha Superior

Sun, 12 Apr 2009 00:00:00 GMT

TG5101
Organic Sencha Superior

Origin: Uji, Kyoto, Japan 宇治. 京都. 日本
Style: None oxidized, none roasted, sweet aroma
Loose leaf style: Flat slender
Loose leaf color: Dark green
Wet leaf style: Dark green
Tea color: Light golden green
Cirtification: OCIA Certified Organic

Organic Sencha Superior is full bodied and rich in aroma. It is made of sprouts from fully grown first batch of the year, called 「Ichibanch」 in Japanese. Sencha belongs to 「Steamed Green Tea」 family, and was hot-air dried and pan fried. This high quality organic tea can only be harvested once a year. The organic growing method and the geographic benefits make its flavour close to the best ancient green tea.

Brewing: Sencha green tea needs to be brew in lower temperature around 70°C-80°C hot water. Brew 1.5 teaspoons of tea leaf in 120cc 70°C-80°C (158F-167F) water for 1-1.5 minutes, add 30 seconds for the following infusions. Yields at least 3 infusions.

Teaware: Chawan, Gaiwan, clayware, Japanese teaware, Chinese teawaere, glassware.

Japan Organic Matcha Genmaicha

Sun, 12 Apr 2009 00:00:00 GMT

TG5201
Organic Matcha Genmaicha

Origin: Uji, Kyoto, Japan 宇治. 京都. 日本
Style: None oxidized, sweet roasted aroma
Loose leaf style: Flat slender Sencha, Powder Matcha
Loose leaf color: Grass green
Wet leaf style: Dark Grass green
Tea color: Light golden green
Cirtification: OCIA Certified Organic

This mellow Organic Matcha Genmaicha is grown in Uji area, one of the best green tea regions in Japan. Genmaicha is a blend of roasted brown rice, puffed rice, and Sencha. The combination yields full nutty roasted aroma. In our Matcha Genmaicha, Matcha is infused with Genmaicha to increase the mellowness of Sencha. This tea is very mild to people with weak stomach, because the roasted rice will smooth the astringent of green tea.

Brewing: Brew 2 teaspoons of tea leaf in 120cc 70°C-80°C (158F-167F) water for 1-1.5 minutes, add 30 seconds for the following infusions. Yields at least 3 infusions.

Teaware: Chawan, Gaiwan, clayware, Japanese teaware, Chinese teawaere, glassware.

Japan Organic Houjicha

Sun, 12 Apr 2009 00:00:00 GMT

TG5301
Organic Hojicha

Origin: Uji, Kyoto, Japan 宇治. 京都. 日本
Style: None oxidized, roasted aroma
Loose leaf style: Flat slender
Loose leaf color: Brown
Wet leaf style: Dark brown
Tea color: Dark Honey
Cirtification: OCIA Certified Organic

This organic Houjicha is the best choice for Japanese tea starter. Houjicha is made by Sencha tea leaves roasted in high heat, full of roasted nutty flavour. Our organic Houjicha is made from 「Ichbancha」 (first batch tea) in Uji area, the best green tea region of Japan. Compares to other green teas, Houjicha contains least caffeine, which makes it a good choice for people who can not take too much caffeine. It is also the most popular daily tea in Japan, you'll feel like 「tasting Japan」 when you have this tea.

Brewing: Brew 2 teaspoons of tea leaf in 120cc 70°C-80°C (158F-167F) water for 1-1.5 minutes, add 30 seconds for the following infusions. Yields at least 3 infusions.

Teaware: Chawan, Gaiwan, clayware, Japanese teaware, Chinese teawaere, glassware.

Japan Organic Matcha Superior

Sun, 12 Apr 2009 00:00:00 GMT

TG5401
Organic Matcha Superior

Origin: Uji, Kyoto, Japan 宇治. 京都. 日本
Style: None oxidized
Loose leaf style: Powder
Loose leaf color: Lime green
Wet leaf style: Lime green
Tea color: Lime green
Cirtification: OCIA Certified Organic

This Organic Matcha Superior is from one of the best Green tea region in Japan – Uji area in Kyoto. Matcha is made of new leaves grown under diffused sunlight for 20-30 days before harvest. The tea leave is steamed and dried, ground into fine powder using the traditional stone mortar. Our Organic Matcha is harvested once a year to ensure its aroma.

Brewing: You can sift Matcha powder for better lather. Place 2 Chashaku (Matcha spoon) of Matcha powder in Chawan or tea bowl. Pour in 70cc 80°C-100°C (185F-boiling) water. Using Chasen (bamboo whisk) quickly whisk Matcha in direction of writing "W" into a frothy lather.

Teaware: Chawan, tea bowl.

Japan Organic Matcha

Sun, 12 Apr 2009 00:00:00 GMT

This item is currently out of stock
TG5402
Organic Matcha

Origin: Uji, Kyoto, Japan 宇治. 京都. 日本
Style: None oxidized
Loose leaf style: Powder
Loose leaf color: Lime green
Wet leaf style: Lime green
Tea color: Lime green
Cirtification: OCIA Certified Organic

This Organic Matcha is from one of the best Green tea region in Japan – Uji area in Kyoto. Matcha is made of new leaves grown under diffused sunlight for 20-30 days before harvest. The tea leave is steamed and dried, ground into fine powder using the traditional stone mortar. Our Organic Matcha is harvested once a year to ensure its aroma.
Our Organic Matcha is fairly priced with high quality, best choice for Matcha starter.

Brewing: You can sift Matcha powder for better lather. Place 2 Chashaku (Matcha spoon) of Matcha powder in Chawan or tea bowl. Pour in 70cc 80°C-100°C (185F-boiling) water. Using Chasen (bamboo whisk) quickly whisk Matcha in direction of writing "W" into a frothy lather. ?

Teaware: Chawan, tea bowl.

Chasen Bamboo Matcha Whisk - 80

Sun, 12 Apr 2009 00:00:00 GMT

Chasen Bamboo Matcha Whisk - 80 prongs
Made in Japan

Chansen (Bamboo Whisk) is the important tool for whisking Matcha. This handmade Chasen is made of one piece of natural bamboo crafted into 80 fine bristles. It helps to whisk Matcha powder into frothy lather, brings out the inner mellow of the tea.

How to use it:
It is recommended to sift Matcha powder for better lather, and moist your Chansen with warm water to sofen it.
Place 1 Matcha spoon of Matcha powder in Chawan or tea bowl. Pour in 70cc 80°C-100°C (185F-boiling) water. Using Chasen (bamboo whisk) quickly whisk Matcha in direction of writing "W" into a frothy lather.

Visit our Matcha collections:
Organic Matcha
Organic Match Superior
Matcha Tool Set
Matcha Tool Travel Set
Chasen Bamboo Matcha Whisk 80 prongs
Chasen Bamboo Matcha Whisk - 60 prongs
Chashaku Bamboo Matcha Spoon

Matcha Tool Set

Sun, 12 Apr 2009 00:00:00 GMT

This handy Matcha Tool Set includes three basic tools for brewing Matcha:

Chasen (Bamboo Matcha Whisk)
Chasaku (Bamboo Matcha Spoon)
Kusenaoshi (Lead-free ceramic Matcha Whisk Holder)

It also makes a great gift for Matcha lover.

Visit our Matcha collections:
Organic Matcha
Organic Match Superior
Matcha Tool Set
Matcha Tool Travel Set
Chasen Bamboo Matcha Whisk 80 prongs
Chasen Bamboo Matcha Whisk - 60 prongs
Chashaku Bamboo Matcha Spoon

Chashaku Bamboo Matcha Spoon

Sun, 12 Apr 2009 00:00:00 GMT

Chashaku Bamboo Matcha Spoon
Made in Japan

This Bamboo Matcha Spoon (Chashaku) is a great tool for brewing Matcha, made in Japan with natural bamboo.

2 Chashaku (Matcha spoon) of Matcha powder is enough for regular mild Matcha, which is called "Usucha" in Japanese.

For Koicha, heavy Matcha, you'll need 3-4 Chashaku of Matcha powder.

Visit our Matcha collections:
Organic Matcha
Organic Match Superior
Matcha Tool Set

Kusenaoshi Matcha Whisk Holder

Sun, 12 Apr 2009 00:00:00 GMT

This little holder is called Kusenaoshi in Japanese. It keeps your Chasen (Bamboo Matcha Whisk) in curve shape and last for longer time. It is made of lead-free ceramic.
It is recommended to moist your Chasen (Matcha Whisk) with warm water before using it to soften the whisk.

Visit our Matcha collections:
Organic Matcha
Organic Match Superior
Matcha Tool Set
Matcha Tool Travel Set
Chasen Bamboo Matcha Whisk 80 prongs
Chasen Bamboo Matcha Whisk - 60 prongs
Chashaku Bamboo Matcha Spoon

auraTeas Matcha Starter Set

Sun, 12 Apr 2009 00:00:00 GMT

TA1501
auraTeas Matcha Starter Set

This fairly priced Matcha Start Set includes the following items:
1 medium tin of our Organic Matcha (48g, 1.7oz, 24 servings)
1 Matcha Tool Set (Matcha Whisk + Matcha Spoon + Whisk Holder)

It is the perfect choice for you if you want to explore the world of Matcha.

4 Mini Black Teas

Sun, 12 Apr 2009 00:00:00 GMT

This Mini Black Teas Set includes 4 premium black teas.

Original price at $10

Formosa Natural Wuhe Honey Black Tea 8g, 4-6 servings

Organic Golden Monkey 12g, 4-6 servings

Organic Keemum Black Tea 10g, 6-8 servings

Organic Smoked Lapsang Souchong 10g, 6-8 servings

4 Mini Green Teas (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

This item is currently out of stock.

This Mini Green Teas Set includes 4 premium green teas.
Original price at $9.5

Formosa Mingjian Green Tea 14g 6-8 servings

Organic Gunpowder Green Tea 18g 8-10 servings

Organic Chunmee Green Tea 16g 8-10 servings

Organic Dragonwell Green Tea 8g 5-7 servings

4 Mini Oolong Teas

Sun, 12 Apr 2009 00:00:00 GMT

This Mini Oolong Teas Set includes 4 premium oolong teas.
Original price at $10

Formosa Mingjian Retro Oolong 16g 8-10 servings

Formosa Baihao Oolong Choice 6g 3-5 servings

Formosa Wenshan Baochong Choice 6g 3-5 servings

Organic Wuyi Oolong 6g 6-8 servings

2 Mini White Teas

Sun, 12 Apr 2009 00:00:00 GMT

This Mini Oolong Teas Set includes 2 premium white teas.
Original price at $4.5

Organic Silver Needle White Tea 6g 4-6 servings

Organic White Peony 6g 3-5 servings

Glass Teapot 64oz - WG0106

Sun, 12 Apr 2009 00:00:00 GMT

WG0106
Glass Teapot 64oz, 2000c.c.

This nice teapot with glass infuser has a capacity of 10 cups. It is made of lead-free borosilicate glass.
It is dishwasher and microwave safe. A wire grid is included for use on electric stoves, but is not required for gas stoves. Use medium to medium high heat.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Tea warmer is purchased seperately.

Purchase any of our glassware and receive a set of scented tealights for free.

Large Teapot Warmer with Grid - WG0132

Sun, 12 Apr 2009 00:00:00 GMT

WG0132
Large Teapot Warmer with Grid 7" (for 34oz and 70oz teapots)

A beautiful glass warmer to keep your tea at perfect temperature. Tealight candle and glass candle holder included. Diameter 7".

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

64oz Teapot with Large Teapot Warmer

Sun, 12 Apr 2009 00:00:00 GMT

WG0106
Glass Teapot 64oz, 2000c.c.

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Tea warmer is purchased seperately.

Purchase any of our glassware and receive a set of scented tealights for free.

WG0132
Large Teapot Warmer with Grid 7" (for 34oz and 70oz teapots)

A beautiful glass warmer to keep your tea at perfect temperature. Tealight candle and glass candle holder included. Diameter 7".

Glass teapot can be used for all tea styles, and is perfect for low-temperature tea styles, such as Green Tea, Baihao Oolong, or herb tea.

Purchase any of our glassware and receive a set of scented tealights for free.

Tea Set 112 Infuser for One with Wuyi Oolong

Sun, 12 Apr 2009 00:00:00 GMT

Tea Set #112 Infuser for One + Wuyi Oolong

This nice gift set includes one glass "Infuser for One" and a medium tea canister of "Organic Wuyi Oolong". A great choice for tea lovers or tea starters.

Tea Infuser for One 10oz - WG0112
Organic Wuyi Oolong

Tea Set 113 (sold out)

Sun, 12 Apr 2009 00:00:00 GMT

Tea Set #113 Infuser for One + White Peony

This nice gift set includes one glass "Infuser for One" and a medium tea canister of "Organic White Peony". A great choice for tea lovers or tea starters.

Tea Infuser for One 10oz - WG0112
Organic White Peony

Yixing Teapot Black Clay Xishi 6oz - SOLD

Sun, 12 Apr 2009 00:00:00 GMT

WF0104
Yixing Teapot 6oz, 180c.c.
Style: Xishi 倒把西施壺
Origin: China
Clay: Black clay (Hei-Ni)

This cute little teapot has a romantic name "Xishi" (pronounced Si-Shi). It is named after one of the "Chinese Ancient Four Beauties". Xishi Pot is small and round, best for medium to deep oxidized Oolong and Puer. Once you start with a Xishi pot, you'll want to start collecting it.

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

[teaware] Easy way to start your Yixing teapot

Sun, 12 Apr 2009 00:00:00 GMT

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

1. Find a soft toothbrush, a natural toothpaste (no breaching, no tiny grains, as they'll hurt the pot).
2. Brush the teapot in and out, and rinse with warm water.

3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.

4. Put some tealeaf (the style you're going to use with this pot) in it, infused with boiled water for a few minutes.

5. Pour hot water on your teapot again for the last rinse.

6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

[food] Tea Egg Recipe

Sun, 12 Apr 2009 00:00:00 GMT

Tea Egg

1 qt. boiling water
1 dozen eggs
3 tbsp. Orange Pekoe or Pekoe Black Tea (or 3 black tea bags)
1 tsp. anise seed (optional)
4 tbsp. soy sauce
1 1/2 tbsp. salt

1. Put all the ingredients in boiling water, including eggs.
2. Let it boil for 20 minutes until the eggs are harden.
3. Use spoon or fork to make some cracks on eggs (still in the pot).
4. Simmer for another 1 hour.
5. Than you'll get this beautifully marbled eggs ready to be served.
6. Can be kept in refrigerator (with liquid) for 2-3 days.

Tastes great when it's hot. Personally I like to break the shell myself.

Formosa Aged Dongding Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN1401
Formosa Aged Dongding 2004

Origin: Lugu, Nantou,Taiwan 鹿谷‧南投‧台灣
Style: Medium fermented Oolong, full bodied, fruity aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brown
Wet leaf style: Dark Brown
Tea color: Crimson

Formosa Aged Dongding Oolong 2004 is the best choice for entry level aged oolongs. Aged oolong is re-roasted every few years, and stored in clay pots to enhance aging. This aging process produces the unique ripe fruit and roasted rice aromas. It is mild in caffeine and smooth for your stomach.
How to store aged oolong? It's just as easy as "let it sit there and age more", away from light, moisture, and odor. It is not necessary to keep in air-tight container, because it helps aging if the tea is exposed to some air. It's a good idea to keep it in a clay caddr, and store in a nice, dry, dark space.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Aged Wuyi Variety Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN1501
Formosa Aged Wuyi Oolong 2000

Origin: Mingjian, Nantou, Taiwan 名間.南投.台灣
Year: 2000
Style: Deep fermented Oolong, full bodied, fruity aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Dark Brown
Wet leaf style: Dark Brown
Tea color: Crimson

Formosa Aged Wuyi Oolong 2000 is a very rare find in Taiwan. Wuyi Oolong refers to the tea tree variety, not the location. Wuyi Tea Tree was first introduced to Taiwan 2 centuries ago. With developements of new varieties, Wuyi Tea Tree is getting smaller areas in Taiwan. Compare to other new developed varieties such as "Jinxuan" or "Cuiyu", Wuyi produces darker oolong with riper characters, and may contain a bit more caffeine.

Aged oolong is re-roasted every few years, and stored in clay pots to enhance aging. This aging process produces the unique ripe fruit and roasted rice aromas. It is mild in caffeine and smooth for your stomach.
How to store aged oolong? It's just as easy as "let it sit there and age more", away from light, moisture, and ordor. It is not necessory to keep in air-tight container, because it helps aging if the tea is exposed to some air. It's a good idea to keep it in a clay canister, or even in a plastic bag, and store in a nice, dry, dark space.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little". You can start with 1 tsp for 120cc(4oz) 95C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

[review] auraTeas' Teas

Sun, 12 Apr 2009 00:00:00 GMT

auraTeas Formosa Wenshan Baochong Choice(2009-05 Tea Reflections)

auraTeas' Herbal Tea Calming Chai (review)(2009-03 Lainie Sips)

Lapsang Souchong: Campfire in a Cup!(2009-03 Cha Cha Cha)

Organic Goomtee(2009-03 Cha Cha Cha)

Another batch of tisanes... (2009-02 Katrina's Tea Pages)

Tea Review: Formosa Alishan Oolong(2008-12 Gongfu Girl)

Tea Review: Organic Rou Kuei Oolong(2008-12 Gongfu Girl)

Tea Review: Formosa Aged Dongding Oolong, 2004 (2008-10 Gongfu Girl)

Formosa Wenshan Baochong Choice - Aura Teas(2008-06 Katrina's Tea Pages)

Formosa Mingjian Osmanthus Guihua Oolong - Aura Teas (2008-07 Katrina's Tea Pages)

Golden Monkey - Aura Teas (2008-06 Katrina's Tea Pages)

More teas from auraTeas (2008-04 Mellow Monk's Green Tea Blog)

Episode #20 - Aura Formosa Osmanthus Oolong (2008-01 STeaP TV)

STeaP Episode #14: Formosa Natural Baihao Oolong Choice (2007-12 STeaP TV)

2007 Organic Natural Wuhe Honey Black Tea (2008-1-15 Tea Nerd)

Wenshan Chinsin Baozhong Choicest (2007-12-18 Tea Nerd)

2007 "Nostalgia" Dong Ding Oolong (2007-12-15 Tea Nerd)

Top 5 gifts for women & designers this Christmas! (2007-12-03 www.hellyeahdude.com)

Tea review: auraTeas' Formosa Wenshan Baochong Choice (2007-12-02 Mellow Monk's Green Tea Blog)

Aura Baozhong. Adagio Baozhong. (2007-11-02 The Green Tea Review)

An Aura About Them. (2007-11-03 Insani-TEA)

We'd like to address our special thanks to these bloggers/tea masters. We appreciate all the reviews, compliments, and suggestions.

We love to hear from you.
If you have tried or reviewed our tea, or like to review some of our teas, please drop us a message.

Formosa Mingjian Jasmine Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0801
Formosa Mingjian Jasmine Green Tea

Origin: Mingjian, Nantou,Taiwan 名間.南投.台灣
Style: None oxidized, light roasted, medium bodied, Jasmine floral aroma
Loose leaf style: Flat slender
Loose leaf color: Dark green
Wet leaf style: Dark Grass green
tea color: Golden green

This flat slender shaped Formosa Mingjian Jasmine Green Tea is not oxidized, lightly roasted (fired) with Jasmine flower petals. The tea is golden green in color, smooth and slightly sweet in taste. This top grade Jasmine Green Tea will not yield bitterness after infusion.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Use 0.8 tsp of Formosa Mingjian Jasmine Green Tea for 120cc (5oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 80 seconds for the first brew to unroll the leaves. 60-70 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan, glassware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

[Tea Region] Nantou, Taiwan

Sun, 12 Apr 2009 00:00:00 GMT

Located in Mid West Taiwan, Nantou County (南投) is a major tea region in Taiwan. As an inland county and favored by natural environments, Nantou County contains plain areas for rice growing, terrace and high mountain areas for tea growing.

Tea Towns in Nantou
Mingjian (Ming Jian, MingJian) 名間
MingJian (名間) is blessed with weather and red soil for tea growing. Tea is grown in more than 90% of the terrace area at altitude of 500m. It is the most condensed tea area in Taiwan, and also an important tea trading town, many high altitude teas are traded here.

Lugu (Lu Gu, LuGu) 鹿谷
Lugu is one major high mountain tea region in Taiwan. This hilly town contains some most famous tourist spots in Taiwan, such as Xitou (or Sitou 溪頭) Forest Recreation Area and Shanlinxi (or Shanlinsi 杉林溪) Forest Recreation Area. The altitudes in Lugu ranges from 300m to 2200m. Shanlinxi is located between Lugu Township and Jushan (竹山) Township, Shanlinxi Oolong is one of most precious high mountain teas in Taiwan. The world famous Dongding Oolong also comes from Dongding Mountain in Lugu.

Jushan (Ju Shan, JuShan), Jhushan(Jhu Shan, JhuShan), Chushan (Chu Shan, ChuShan) 竹山
Jushan is also famous for its high mountain tea, especially Shanlinxi Oolong. The altitudes in Jushan range from 106m to 2288m. "Ju" means bamboo, and "Shan" means mountain in Chinese. Other than tea products, this township also produces lots bamboo products, and also one great travel spot.

Yuchih (Yu Chih, YuChih, Yuchi) 魚池
Yuchih is the earlist tea growing area in Taiwan history. The altitude here is about 600m-700m. The world- famous scenic spots, Sun Moon Lake and Formosan Aboriginal Culture Village are both located here. Some best Formosa Black Teas are developed in this area.

[brew] TEA Starters' FAQs

Sun, 12 Apr 2009 00:00:00 GMT

1. Do I need tea bags for loose teas?
No. In fact, we encourage you not using tea bags or tea balls for loose teas. Most loose teas are rolled into ball shapes or slender, the leaves need space to expand well.

2. What teaware should I use for loose teas?
For starters, a nice tea cup or teapot with infuser will be perfect. Glassware is a good choice for starters, because it is easy to clean, and doesn't absorb tea aromas. Or you can just take two tea cups, brew your loose tea in one cup, and strain to another cup to enjoy it.

3. What amount of loose tea should I use?
It depends on tea styles. If the tea is tightly rolled, you'll need less amount because it will expand to a large amount. If the tea is loosely rolled, you'll need more leaves to brew a cup of tea. It is a good idea to start with the directions provided, and explore your own way.

4. Does tea contains caffeine?
Yes, caffeine is a natural element contains in tea leaf. Manufacturers use chemical or other technology to remove caffeine from tea leaf, currently there's no natural way to remove caffeine. When you brew tea, you can put less tea leaf, brew it at lower temperature, or infuse it shorter to lower caffeine amount in the tea. Please see here for caffeine information.

5. Why should I drink gourmet loose tea instead of tea bags from supermarkets?After you tried, you'll know the difference. Most prepared tea bags are made of fannings (that's how the industry graded it), which is leftover of fine loose teas. Tea fannings contain less tea flavors, and lose some healthy elements in tea leaf and tea stem. It is difficult to know how the tea fannings are collected. We usually just infuse the tea bag in hot water without questioning, but we do wash "loose tea" with hot water (warm cup).

6. Do I have to "wash" loose tea?
This is what we were taught to do from our childhood: add some hot water on the tea leaf and pour out immediately. This is to soften the tea leaves and to remove some possible dust on them. The teapot and cups can be warmed at the same time. Some tea master claims it not necessary since loose tea undergoes a series of high temperature procedures, most of the harmful elements are removed during the process.

7. Does organic tea taste less good?
It is very wrong to say that organic teas tastes less good than ordinary teas. In fact, organic teas are from stronger tea trees, grown in less contaminated environments. It is very difficult to grow organic tea because tea trees are very vulnerable, but many tea grower are doing all their efforts to grow organic teas. Some of them use natural ways such as chili powder to rule out possible pests, and some uses certified chemicals governed by organic certification organizations or governments. One other thing to mention is, many tea growers grow their tea organically or naturally, but they can not afford paying for organic certification. Please note that regular teas from major tea countries are also govered by strict bylaws in using pesticides and chemicals. It is fairly safe to drink teas from major tea countries.

8. What are the health benefits of tea?
Tea may be helpful in the following aspects
Cardiovascular Health
Cancer risk reduction
Immune function
Oral health
Obesity control
Reduce risk of kidney stones
Reduce risk of Osteoporosis
(information from Tea Association of the United States of America)

9. Why does tea sometimes upset my stomach?
Some elements such as tannin may upset your stomach. Some peaple find light oxidized teas such as green tea and white tea are harsh to their stomach. It is recommend to drink oolong tea or black tea (less tannin) if you have a weak stomach. And always have some snack when you enjoy your tea.

10. Does Wuyi Oolong really helps to loose weight?
All tea may help weight control with its antioxidant and detox characters. Oolong has been used as "beauty tea" in Far East Asia for a long time. However, it still depends on different conditions, some people find oolong better in weight control, and some find green tea works good. One thing to be sure is that "Wuyi Oolong" is no difference with other deep roasted, deep oxidized oolong in its weight control effects.

[teaware] Yixing teapots test results

Sun, 12 Apr 2009 00:00:00 GMT

We recently have our customer Jan helped us testing on our Yixing pots heavy metal contents. We've been hesitating to get more Yixing teaware considering many street news about heavy metal contents in the clay, now we're relieved and ready to get some more teapots from this supplier.

Thank you Jan!!

The following is the first part of email he sent us regarding the test results:

Hello Fionna

I hope this note will find you (your baby) and your family well ... and happy.

First ... the good news.

Finally I was able to complete (very detail) testing on both tea pots.

I tested for the following:

Aluminum

Arsenic

Cadmium

Cobalt

Copper

Iron

Lead

Manganese

Mercury

Thallium

I am pleased to let you know that all the levels were acceptable (in both pots)

and well within the “save” range. Excellent!

Organic Rou Gui Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN1601
Organic Rou Gui Oolong Tea
(Rou Kuei)
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Year: 2008 spring
Style: Deep oxidized, full bodied, roasted rice aroma, nutty flavour
Loose leaf style: Slender tightly curled
Loose leaf color: Smoky Brown
Wet leaf style: Brownish Red
Tea color: Crimson
Certification: USDA, BCS, JAS certified organic

Rou Gui Oolong belongs to the family of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. There are about 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. Rou Kuei is a kind of large tea tree varietal, which can grow up to 3 meters. Rou Kuei means "Cinnamon" in Chinese, indicating the slight cinnamon aroma yields from the tea leaves. Rou Kuei Oolong is one of the most important single varietal in rock tea, occupies nutty roasted sweetness, and famous for long lasting aftertaste and complex.

Partial oxidized Oolong tea was originated from the royal tea blocks "Long Tuan"(龍團) and "Feng Bing"(鳳餅) about 1000 years ago in Sung Dynasty. Oolong tea was officially named as "Oolong" 300 years ago in Qing Dynasty. Wuyi area was the first place producing Oolong tea. The processes of producing Wuyi Oolong tea is extremely labor and time consuming. It undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling, cooling. The procedures occur repeatedly, needs days to process. Wuyi Oolong is even more aromatic after aging.

Brewing:
Start with 1.5 tsp for 120cc 95℃ water, steam about 30 seconds for the first brew to unroll the leaves. 32 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Organic Shui Xian Oolong Tea

Sun, 12 Apr 2009 00:00:00 GMT

TN1701
Organic Shui Xian Oolong Tea
Organically grown

Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Year: 2008 spring
Style: Deep oxidized, full bodied, wild floral aroma, roasted rice flavour
Loose leaf style: Slender tightly curled
Loose leaf color: Smoky Brown
Wet leaf style: Brownish Red
Tea color: Crimson
Certification: USDA, BCS, JAS certified organic

Shui Xian Oolong belongs to the family of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. There are 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. Shui Xian is the name of tea tree varietal. Shui Xian means "narcissus" in Chinese, but it has nothing related to the flower. The name come from the place first Shui Xian tea tree was found. Shui Xian Oolong is one of the widely cultivated varietal in rock tea, famous for its orchid and fruity fragrance. This is a mild and complex rock tea.

Ayurvedic Anti-Stress Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0101
Ayurvedic Anti-Stress Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Cinnamon, Liquorice root, Ginger root, Fennel, Lemon peel, Cardamom (Green, Black, and Grains), lemon grass and organic Black Tea.

This Ayurvedic blend of black tea, herbs and spices is rich and slightly sweet in taste, makes it an ideal companion for anyone under pressure and looking for revitalizing. It is a soothing and calming remedy for modern life. Ginger and Liquorice Root are specially helpful in relieving pains and warm up stomachs.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Balance Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0201
Ayurvedic Balance Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Cardamom (Green, Black, and Grains), Liquorice, Coriander, Fennal, Ginger root, Rose petals and organic Black Tea.

This special Ayurvedic blend is designed to balancing the busy mind and body. With the help of Cardamom, this blend helps digestion activities. Ginger and Liquorice help in relieving pains, and rose helps calming minds.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Men's Activity Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0301
Ayurvedic Men's Activity Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Cinnamon, Fennel, Peppermint, Cardamom (Green, Black, and Grains), Liquorice, Black Pepper, Cloves, Cumin Seeds, Apple, Coconut, Nutmeg, Rose Petals and Organic Black tea.

This Ayurvedic herbal blend is specially formulated for men. The interesting spicy and tangy herbal taste with a bit of pungency makes the weariness disappear. Peppermint is helpful in insomnia and anxiety, also a great strengthener for the stomach.

Brewing: Start with 1 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Women's Activity Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0401
Ayurvedic Women's Activity Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Lemon Peels, Cinnamon, fennel, Liquorice, Cardamom (Green, Black and Grains), Ginger, Cloves, Lemon Grass, Saffron and Organic Black tea.

This Ayurvedic herbal blend is specially formulated for women. Fine, spicy ginger and fennel plus sweet, fruity in the nose and on the taste buds vitalize and refresh. Saffron is beneficial in several digestive disorders, it also strengthens the functions of the stomach. Fennel is helpful in regulating menstrual periods.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Yoga Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0501
Ayurvedic Yoga Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Cinnamon, Rose Petals, Ginger, Cloves, Black Pepper, Cardamom (Green, Black and Granis) and Organic Black Tea.

This classic herbal blend was invented in India centuries ago and has been a part of Indian culture ever since. The slightly spicy character and aromatic taste result an inspiring and relaxing experience. Cinnamon stimulates digestion and relieve flatulence. This blend helps relieve headache, and refresh body and mind.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Peace Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0101
Herbal Tea Peace Chai

Origin: India
Style: Mixed herbs
Ingredients: Chamomile, Mint, Rose Petals, Cinnamon Bark, Marigold, Bay Leaves, Ginger, Basil.

This gentle and calming blend helps relaxing and relieving pains. A wonderful drink for meditation and quiet moments.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Evening Repose Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0201
Herbal Tea Evening Repose Chai

Origin: India
Style: Mixed Herbs
Ingredients: Rose Petals, Lemon Peels, Chamomile, Mint, Turmeric

Enjoy the harmony and dance of light across the twilight sky as you savour the tranquility in our Evening Repose. It is a perfect toast to the moon. A beautyiful infusion blend with robust flavour of flowers and mint.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Fairytale Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0301
Herbal Tea Fairytale Chai

Origin: India
Style: Mixed Herbs
Ingredients: Cloves, Lemon Peels, Cardamon (black, green, grain), Chamomile, Rooibos, Turmeric, Ginger, Cinnamon, Black Pepper, Coriander, Nutmeg, Licorice, Bay Leaves, Ginger, Rose Petals, Marygold, Basil, Mint, Coconut, Apple

A delicious drink for children and adults. A delightful and inspiring infusion blend full of flowers and fairy magic; perfect for bed time stories.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Forest Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0401
Herbal Tea Forest Chai

Origin: India
Style: Mixed Herbs
Ingredients: Ginger Root, Licorice, Cinnamon Barks, Lemon Peel, Fennel Seed.

Formerly known as Lung, a balancer just for man. A tasty and healthy decoction created for the general health of man. This tea has many antioxidnat and antibiotic properties. This tea might be helpful in fighting against many types of cancer and also helps protecting against Rheumatoid Arthritis.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Calming Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0501
Herbal Tea Calming Chai

Origin: India
Style: Mixed Herbs
Ingredients: Chamomile, Lemon Peel, Bay Leaves, Marigold, Fennel Seed.

This Ayurvedic formula is designed to ease stress and teansion, encouraging a state of relaxing without drowsiness. Calming tea will help you stay calm throughout the day and is also great for children.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Rooibos Peace Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0601
Herbal Tea Rooibos Peace Chai

Origin: India
Style: Mixed Herbs
Ingredients: Organic Rooibos Leaf, Ginger Root, Cardamom Seed (Green and Black)

This blend has numerous health benefits, such as improving digestion and stimulating the metabolism. It helps to clean kidneys and bladder, stimulate appetite, eliminate bad breath and also helps to reduce infection. It occupies many benefits to the lungs.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Tea for Mom 01

Sun, 12 Apr 2009 00:00:00 GMT

Mother's day special set 01

Glass Teapot 12oz - WG0105 ($18.99)
Formosa Mingjian GABA Oolong Tea 105g/3.75oz Canister ($18.9)

Tea for Mom 02

Sun, 12 Apr 2009 00:00:00 GMT

Mother's day special set 02

Glass Teapot 34oz - WG0103 ($31.99)

Large Teapot Warmer with Grid - WG0132($17.99)

Ayurvedic Women's Activity Tea 90g/3.21oz Canister ($10.8)

Margaret's Hope FTGFOP1

Sun, 12 Apr 2009 00:00:00 GMT

TB0601
Margaret's Hope FTGFOP1

Origin: Margaret's Hope, Darjeeling, India
Style: Fully oxidized, full bodied, flowery flavour
Loose leaf style: Slender tightly curled
Loose leaf color: golden brown
Wet leaf style: Crimson
Tea color: Golden Crimson

Small plantations in Darjeeling started around 1830 which later on became commercially viable Tea gardens and Bara Ringtong (presently Margaret’s Hope) was among the first ones which started in 1864 with China variety of plants which flourished very well.

Processing: It is done with a great deal of care than the normal orthodox manufacturing. The leaves are tenderly spread over the troughs to wither in the mist laden mountain air : minimal use of the hot air to preserve the fragrance.

Organic Chamong FTGFOP1

Sun, 12 Apr 2009 00:00:00 GMT

TB0701
Organic Chamong FTGFOP1

Origin: Chamong, Rungbong Valley, India
Style: Fully oxidized, full bodied, muscatel flavor
Loose leaf style: Short slender
Loose leaf color: Copper
Wet leaf style: Crimson
Tea color: Crimson

Chamong Tea Estate is located in the Rong Bong Valley of Darjeeling at an altitude ranging from 1550 mts to 2360 mts. It has a planted area of 164 Hectars and produces 80,000 Kgs of Tea. This orgnaic Chamong FTGFOP1 is full bodied, smooth, mellow, and rich in aroma.

Brewing:
1 tsp of loose tea for 300cc(10oz) boiled water. Steam about 3 min for the first brew to unroll the leaves, and add 30 seconds for the following infusions. Provides 2-3 infusions.

Teaware:
Gaiwan, bone China, porcelain teaware, or glassware

Khongea Autumn Delight Assam

Sun, 12 Apr 2009 00:00:00 GMT

TB0501
Khongea Autumn Delight Assam

Origin: Khongea, Assam, India
Style: Fully oxidized, full bodied, slight malty
Loose leaf style: Short slender
Loose leaf color: Copper
Wet leaf style: Dark crimson
Tea color: Dark crimson

This tea from Khongea Estate is famous for its rich flavor and malty characteristics. It is strong yet smooth, yields beautiful dark liquor. You can have it in many ways. It is perfect with milk.

Brewing:
1 tsp of loose tea for 300cc(10oz) boiled water. Steam about 3 min for the first brew to unroll the leaves, and add 30 seconds for the following infusions. Provides 2-3 infusions.

Teaware:
Gaiwan, bone China, porcelain teaware, or glassware

Organic Goomtee Black Tea

Sun, 12 Apr 2009 00:00:00 GMT

TB0801
Organic Goomtee Black Tea

Origin: Mahanadi, Darjeeling, India
Style: Fully oxidized, full bodied, slight malty
Loose leaf style: Short slender
Loose leaf color: Copper
Wet leaf style: Dark crimson
Tea color: Dark crimson

Goomtee Tea Estate is one of the most famous tea estates in Darjeeling. It has 『China' variety plants on the mountain slopes between 3000 and 6000 feet. The cool temperatures and generous rainfall make this garden produces top grade Darjeeling. This hand picked and processed Goomtee 2nd flush is smooth and full bodied, yields a hint of muscatel flavor with ripe peach aroma.

Brewing:
1 tsp of loose tea for 300cc(10oz) boiled water. Steam about 5 min for the first brew to unroll the leaves, and add 30 seconds for the following infusions. Provides 2-3 infusions.

Teaware:
Gaiwan, bone China, porcelain teaware, or glassware

Ayurvedic Fasting Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0601
Ayurvedic Fasting Tea

Origin: India
Style: Ayurvedic Tea, organic black and green tea with herb mix
Ingredients: Green Mate, Lemon Grass, Rose petals, Ginger root, Roman Chamomile, Cardamom (Green, Black, and Grains), Black Pepper, Holly Basil (Tulsi) and mix Green and Black tea.

This Ayurvedic herbal blend is harmoniously composed using Indian recipes. The intensive spicy-flowery smell and taste let all ingredients fully unfold. Chamomile is excellent for migraine and headache, it also helps to regulate menstrual periods. This is also a special blend to protect the stomach functions.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Fresh Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0701
Ayurvedic Fresh Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Lemongrass, Cloves, Peppermint, Cardamom, Ginger, Liquorice Root Cut, Cinnamon, Rose petals, Fennel, Pepper, Curcuma and Black Tea.

This Ayurvedic herbal blend combines herbs, plants, fruits and spicy. It is an excellent blend for relieving pain and discomfort stomach, also helpful for muscular pains.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Relaxing Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0801
Ayurvedic Relaxing Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Cinnamon, Ginger, Liquorice Root Cut, Lemon Peel, Cardamom, Cloves, Fennel, Chamomile Flowers, Small Leaf Lime Flowers, Black Pepper, Lemongrass, Rose, Saffron, Mint, Black tea.

This Ayurvedic herbal blend combines herbs, plants, fruits and spices. It is an excellent blend for relieving headache, pains, discomfort stomach, also muscular pains. With black pepper, chamomile, rose and saffron, it is helpful in warming up tired mind, also calms and relaxes mental activities.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Ayurvedic Healthy Day Tea

Sun, 12 Apr 2009 00:00:00 GMT

TY0901
Ayurvedic Healthy Day Tea

Origin: India
Style: Ayurvedic Tea, organic black tea with herb mix
Ingredients: Red Bush (Rooibos), Coconut Pieces, ginger Pieces, Cinnamon Bark, Apple Pieces, Cardamom, Almond Pieces and Black tea.

This Ayurvedic herbal blend combines herbs, plants, fruits and spices. Ginger and apple make it a great remedy for colds and coughs. Rooibos is helpful in nervous tension, allergies, digestive problems. Coconut and almond not only add flavours to the tea but also provide its energy value. This is the best choice to start a day.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Dream Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0701
Herbal Tea Dream Chai

Origin: India
Style: Mixed Herbs
Ingredients: Mint, Chamomile flower, Rose petals, Bay leaves, Coriander, Cumin Seeds, Ginger

This infusion is based on an ancient blend which can evoke powerful and colorful dreams. It is especially designed for the dreamers, stimulating vivid and easily recalled dreams. For others, it is a fresh, minty, rich flavoured blend, a perfect after-big-meal drink.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Blood Cleanser Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0801
Herbal Tea Blood Cleanser Chai

Origin: India
Style: Mixed Herbs
Ingredients: Ginger, Black pepper, Licorice, Cloves, Nutmeg, Turmeric

This blend is used as a soother for stomach and a purifier for blood. It improves health in many ways, due to its characters in antioxidant, anti-tumor, anti-inflammatory, and antibacterial.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Breathe Deep Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC0901
Herbal Tea Breathe Deep Chai

Origin: India
Style: Mixed Herbs
Ingredients: Tulsi, Ginger, Bay Leaves, Honey Bush, Cumin Seeds

This blend may be helpful in relieving coughing, vomiting, and diarrhea. It also helps to improve inflammatory joint problems.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Herbal Tea Foxtort Chai

Sun, 12 Apr 2009 00:00:00 GMT

TC1001
Herbal Tea Foxtort Chai

Origin: India
Style: Mixed Herbs
Ingredients: Rooibos, Mint, Chamomile, Bay Leaves

This blend helps reduce the damage done by free radicals, relieve stomach discomfort, costipation, and heartburn.

Brewing: Start with 1-2 teaspoon of loose tea with 120c.c. (4oz) boiled water, infuse about 2-3 minutes. Adjust with personal taste.

Teaware: Glassware, porcelain teaware.

Oolong tea's effect of Comtrolling Obesity

Sun, 12 Apr 2009 00:00:00 GMT

source: www.oolongtea.org Oolong Tea's Health Promotion Benefits ～Extracts from Health Reports～ Effect of Controlling Obesity
?Statement from a Chinese Archive on Pharmacology
In China, tea has historically been used as a medicine. Many studies have been carried out up to the present day about the effects of tea. It has been known for some time that tea helps to control obesity and this is common knowledge in China. A Chinese classical pharmaceutical book called the Bencao Shiyi (The Compendium of Materia Medica) states, "Drinking tea for a long time will make one live long to stay in good shape without becoming too fat and too heavy."
?Obesity means excessive accumulation of fat within the system
In modern medical science, obesity does not simply mean being overweight. Obesity is defined as an "excess accumulation of fat in the human body," indicating that "the amount of fat within the body has increased beyond its normal range." As shown in the chart, the normal range of fat against weight is 15-20% for a man and 20-25% for a woman. A man will be diagnosed as being obese if he has a fat-to-weight ratio of 25% or more, and for a woman, if she has a ratio of 30% or more.
?Excess triglyceride accumulates inside fat cells
Why does obesity occur? The mechanism of obesity is like this. Among other food items taken into your body through meals every day, sugar and fat are synthesized into triglyceride in the liver and the small intestine, which are then carried in the bloodstream into various other tissues in the body. More triglyceride than any other kind of fat is contained in the human body and it is used as a source of energy for life support and physical activities. Excess amounts of triglyceride will be deposited within fat cells. This is the mechanism of fat metabolism in which an excess accumulation of triglyceride in the body causes obesity.

?Oolong tea enhances the function of fat metabolism.
Polyphenol in oolong tea is effective in controlling obesity. Specifically speaking, it activates the enzyme that is responsible for dissolving triglyceride. It has been confirmed that the continuous intake of oolong tea contributes to enhancing the function of fat metabolism and to controlling obesity.

?Laboratory experiments demonstrate that oolong tea helps to prevent obesity
Experiments using laboratory animals were conducted to verify the effect of oolong tea on the prevention of obesity. Rats were used in the experiments. They were divided into three groups: one was a control group that was given normal feed and water; another was given high calorie feed containing extra fat and water; while the third group was given the same kind of high-calorie feed but with oolong tea as a drink. All the rats weighed the same before the experiments but weighed differently six weeks later according to their groups. The two groups of high calorie-fed rats gained more weight than the control group of rats fed with the normal feed, and no weight difference was observed between the two groups of high-calorie fed rats.

But when the fat cells of the two groups of rats were compared, the quantity of the visceral fat and that of the subcutaneous fat of the group of rats that was given oolong tea was smaller than that of the other group. It was also proven that even when rats were given fatty food, if they were also given oolong tea, they were prevented from becoming obese without any effect on their growth.

?Clinical Test on Obese People
A clinical test was carried out on 75 people between 22 and 68 years old who were obese merely because of overeating and/or lack of physical exercise. They were asked to consume a drink made by infusing two packs of oolong tea in water, once in the morning and once in the afternoon for six weeks. They were also asked to refrain from receiving any dietary treatment or taking any exercise.
?Thickness of subcutaneous fat decreased
Echography sensors were placed at a spot 3 cm to the right of the naval of each of the subjects to measure the thickness of their subcutaneous fat. Compared with readings before the test, the thickness of subcutaneous fat decreased by about 4 mm on average after completion of the test program.

As for triglycerides, the serum triglyceride level in some people who had a level higher than the standard before the test clearly fell after the test. It was also confirmed that the serum total cholesterol level in some people who had a level higher than the standard before the test clearly dropped and improved. In addition, 67% of those who participated in the test lost weight. Through the animal and clinical tests, it was confirmed that the continuous intake of oolong tea promotes the function of fat metabolism and contributes to controlling obesity.

8 Green Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2201

8 Green Tea Samplers (Chinese and Taiwanese styles)
2 servings per tea, total 16 servings.

Formosa Mingjian Organic Green Tea
Formosa Mingjian Jasmine Green Tea
Gunpowder Green Tea Superior
Organic Gunpowder Green Tea
Organic Chunmee Green Tea
Organic Dragon Pearl Green Tea
Organic Dragonwell Green Tea
Organic Green Peony Green Tea

5 Japanese Green Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2002

5 Japanese Green Tea Samplers
About 6g, 2 servings per tea, total 30g, 10 servings.

Japan Organic Houjicha
Japan Organic Matcha Genmaicha
Japan Organic Matcha Superior
Japan Organic Sencha Superior
Japan Superior Uji Gyokuro Green Tea

20 Oolong Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2001

20 Oolong Tea Samplers
About 2 serving per tea, total 40 servings

Formosa Aged Dongding Oolong
Formosa Aged Wuyi Variety Oolong
Formosa Alishan Jinxuan
Formosa Alishan Oolong
Formosa Baihao Oolong Choice
Formosa Baihao Oolong Choicest
Formosa Lugu Cuiyu
Formosa Lugu Jinxuan
Formosa Lugu Natural Guifei Oolong
Formosa Lugu Sijichun Oolong
Formosa Mingjian GABA Tea
Formosa Mingjian Organic Retro Oolong
Formosa Mingjian Osmanthus Guihua Oolong
Formosa Nostalgia Dongding
Formosa Shanlinxi Oolong
Formosa Wenshan Baochong Choice
Formosa Wenshan Baochong Choicest
Organic Rou Kuei Oolong
Organic Shui Xian Oolong Tea
Organic Wuyi Oolong

7 Formosa Oolong Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2002

7 Formosa Oolong Tea Samplers
About 2 serving per tea, total 14 servings

Formosa Aged Dongding Oolong
Formosa Aged Wuyi Variety Oolong
Formosa Baihao Oolong Choice
Formosa Mingjian GABA Tea
Formosa Mingjian Organic Retro Oolong
Formosa Mingjian Osmanthus Guihua Oolong
Formosa Nostalgia Dongding

3 Chinese Oolong Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2003

3 Chinese Oolong Tea Samplers
About 2 servings per tea, total 6 servings

Organic Rou Kuei Oolong
Organic Shui Xian Oolong Tea
Organic Wuyi Oolong

8 Black Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2101
8 Black Tea Samplers
About 2 servings per tea, total 16 servings.

Formosa Natural Wuhe Honey Black Tea
Khongea Autumn Delight Assam
Margaret's Hope FTGFOP1 Autumn Flush 2007
Organic Chamong FTGFOP1 2nd Flush 2008
Organic Golden Monkey
Organic Goomtee Black Tea 2nd flush 2008
Organic Keemun Black Tea

Organic Superior Lapsang Souchong

4 White Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2004
4 White Tea Samplers
About 2 servings per tea, total 8 servings.

Organic Premium White Peony
Organic Silver Needle White Tea
Organic Special White Peony
Organic White Peony

9 Ayurvedic Tea Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2005
9 Ayurvedic Tea Samplers
About 2 servings per tea, total 18 servings

Ayurvedic Anti-Stress Tea
Ayurvedic Balance Tea
Ayurvedic Fasting Tea
Ayurvedic Fresh Tea
Ayurvedic Healthy Day Tea
Ayurvedic Men's Activity Tea
Ayurvedic Relaxing Tea
Ayurvedic Women's Activity Tea
Ayurvedic Yoga Tea

9 Herbal Chai Samplers

Sun, 12 Apr 2009 00:00:00 GMT

TA2006
9 Herbal Chai Samplers
About 1-2 servings per tea, total 14-18 servings

Herbal Tea Blood Cleanser Chai
Herbal Tea Breathe Deep Chai
Herbal Tea Calming Chai
Herbal Tea Dream Chai
Herbal Tea Evening Repose Chai
Herbal Tea Fairytale Chai
Herbal Tea Foxtort Chai
Herbal Tea Peace Chai
Herbal Tea Rooibos Peace Chai

Winter Warming Teas

Sun, 12 Apr 2009 00:00:00 GMT

TA1501

A collection of 4 gourmet teas to warm up your body and mind. The best choice to share with family and friends in winter time.

Formosa Mingjian GABA Oolong Tea medium canister
Japan Organic Houjicha medium canister
Formosa Natural Wuhe Honey Black Tea medium canister
Herbal Tea Dream Chai medium canister

Green Tea Companion

Sun, 12 Apr 2009 00:00:00 GMT

TA1502

A collection of 4 gourmet green teas for an unique green tea experience.

Formosa Mingjian Green Tea medium canister
Formosa Mingjian Jasmine Green Tea medium canister
Japan Organic Matcha Genmaicha medium canister
Organic Green Peony Green Tea medium canister

$10 Gift Certificate

Sun, 12 Apr 2009 00:00:00 GMT

A great gift for your tea friends, family, and yourself. Get 5% off the regular price when you purchase gift certificate.

After purchasing a gift certificate, you will receive an email asking you to activate the gift certificate. After activation, you will receive a 12 digits gift certificate number-alphabet which you can use for shopping. If this is a gift, you should give the 12 digits number-alphabet to the person, and she/he can purchase from our website using the gift certificate.

You can not use coupon codes when buying gift certificate, but you can use coupon codes when you use gift certificate to buy something.

$20 Gift Certificate

Sun, 12 Apr 2009 00:00:00 GMT

$30 Gift Certificate

Sun, 12 Apr 2009 00:00:00 GMT

$50 Gift Certificate

Sun, 12 Apr 2009 00:00:00 GMT

$5 Gift Certificate

Sun, 12 Apr 2009 00:00:00 GMT

Chasen Bamboo Matcha Whisk - 60

Sun, 12 Apr 2009 00:00:00 GMT

Chasen Bamboo Matcha Whisk - 60 prongs

Chansen (Bamboo Whisk) is the important tool for whisking Matcha. This handmade Chasen is made of one piece of natural bamboo crafted into 80 fine bristles. It helps to whisk Matcha powder into frothy lather, brings out the inner mellow of the tea.

How to use it:
It is recommended to sift Matcha powder for better lather, and moist your Chansen with warm water to sofen it.
Place 1 Matcha spoon of Matcha powder in Chawan or tea bowl. Pour in 70cc 80°C-100°C (185F-boiling) water. Using Chasen (bamboo whisk) quickly whisk Matcha in direction of writing "W" into a frothy lather.

Visit our Matcha collections:
Organic Matcha
Organic Match Superior
Matcha Tool Set
Matcha Tool Travel Set
Chasen Bamboo Matcha Whisk 80 prongs
Chasen Bamboo Matcha Whisk - 60 prongs
Chashaku Bamboo Matcha Spoon

Matcha Tool Travel Set

Sun, 12 Apr 2009 00:00:00 GMT

This Matcha Tool Travel Set is great for travel and daily use.

Small Chasen 40 sprongs (Bamboo Matcha Whisk)
Small Chasaku (Bamboo Matcha Spoon)

$2 Gift Certificate

Sun, 12 Apr 2009 00:00:00 GMT

Gongfu Teapot ChocoWF1101

Sun, 12 Apr 2009 00:00:00 GMT

Gongfu Teapot Choco WF1101
5oz, 150c.c.

Origin: Taiwan
Clay: Red clay (Juni)
Inside: Non-glazed
Outside: Glazed

This Gongfu teapot is semi-glazed outside, non-glazed inside. It's ideal for your daily Gongfu tea, great for oolong, pu-er, black, and green teas.

Visit Choco Gongfu Tea Set

Gongfu Tea Serving Pot (Cha Hai) Choco WF1102

Sun, 12 Apr 2009 00:00:00 GMT

Gongfu Tea Serving Pot (Chahai) Choco WF1102
5oz, 150c.c.

Origin: Taiwan
Clay: Red clay (Juni)
Inside: Semi-glazed
Outside: Semi-glazed

Chahai means "tea sea" in it's Chinese characters. It is used as a serving pot in Gongfu tea ceremony. The tea in teapot is poured into this Chahai and then served into the cups. This process balancs the desity of tea in each cup. It can also serve as a water container.

Visit Choco Gongfu Tea Set

Gongfu Tea Cup Choco WF1103

Sun, 12 Apr 2009 00:00:00 GMT

Gongfu Tea Cup Choco WF1103

Origin: Taiwan
Clay: clay
Inside: white clay -glazed
Outside: Semi-glazed

This Gongfu tea cup is about 20ml in capacity. A set of Gongfu tea set usually contains a teapot, a serving pot, a tea plate, and 5 or 6 tea cups. The price listed here is for one tea cup.

Visit Choco Gongfu Tea Set

Gongfu Tea Plate Choco WF1104

Sun, 12 Apr 2009 00:00:00 GMT

Gongfu Tea Plate Choco WF1104

Origin: Taiwan
Clay: clay
Inside: Semi-glazed
Outside: Semi-glazed

This Gongfu Tea Plate is to hold teapot and tea cups during Gongfu Tea ceremony.

Visit Gongfu Tea Set

Gongfu Tea Set Choco WF1105

Sun, 12 Apr 2009 00:00:00 GMT

Gongfu Tea Set Choco WF1105

Origin: Taiwan
Clay: clay

This Gongfu Tea Set is the best tool to start gongfu tea.
1 teapot
1 Serving pot
5 cups
1 tea plate

White Porcelain Gongfu Teapot (Side Pot) WF1201

Sun, 12 Apr 2009 00:00:00 GMT

White Porcelain Gongfu Teapot (Side Pot) WF1101
5oz, 150c.c.

Origin: Taiwan
Clay: White Porcelain
Inside: Glazed
Outside: Glazed

This style of teapot is called Side Pot, lacking of a handler makes it look like a large Gai-wan. It has a self-strain pouring tip, great for all kinds of tea (yes, includes herbal infusions).

Visit White Porcelain Gongfu Tea Set

White Porcelain Gongfu Serving Pot (Chahai) WF1202

Sun, 12 Apr 2009 00:00:00 GMT

White Porcelain Gongfu Serving Pot (Chahai) WF1202
5oz, 150c.c.

Origin: Taiwan
Clay: White Porcelain
Inside: Glazed
Outside: Glazed

Chahai means "tea sea" in it's Chinese characters. It is used as a serving pot in Gongfu tea ceremony. The tea in teapot is poured into this Chahai and then served into the cups. This process balancs the desity of tea in each cup. It can also serve as a water container.

Visit White Porcelain Gongfu Tea Set

White Porcelain Gongfu Tea Cup (Chabei) WF1203

Sun, 12 Apr 2009 00:00:00 GMT

White Jade Gongfu Tea Cup WF1203
1oz, 30c.c.

Origin: Taiwan
Clay: White Porcelain
Inside: Glazed
Outside: Glazed

This Gongfu tea cup is about 30ml in capacity. A set of Gongfu tea set usually contains a teapot, a serving pot, a tea plate, and 5 or 6 tea cups. The price listed here is for one tea cup.

Visit White Porcelain Gongfu Tea Set

White Porcelain Gongfu Tea Aroma Cup WF1204

Sun, 12 Apr 2009 00:00:00 GMT

White Porcelain Gongfu Tea Aroma Cup WF1204
1oz, 30c.c.

Origin: Taiwan
Clay: White Porcelain
Inside: Glazed
Outside: Glazed

This Gongfu tea aroma cup is about 30ml in capacity.
In the formal Gongu tea ceremony, the tea in the serving pot is poured into this aroma cup first, and the tea cup is covered on this aroma cup. Then the cups are fliped upside down to make the tea cup at the bottom, and aroma cup on the top. Now lift the aroma cup to smell the scent of the tea, and drink the tea from the tea cup. During this process, the temperature of the tea is brought down and makes it easiler to drink.

The price listed here is for one aroma cup.

Visit White Porcelain Gongfu Tea Set

White Porcelain Gongfu Tea Set WF1205

Sun, 12 Apr 2009 00:00:00 GMT

White Porcelain Gongfu Tea Set WF1205

Origin: Taiwan
Clay: White Porcelain
Inside: Glazed
Outside: Glazed

This Gongfu Tea Set is the best tool for a formal gongfu ceremory.
1 teapot (side pot)
1 Serving pot
6 tea cups
6 aroma cups

Green Ceramic Large Matcha Bowl Chawen WF1303

Sun, 12 Apr 2009 00:00:00 GMT

Green Ceramic Large Matcha Bowl Chawen WF1303
16.7oz, 500c.c.

Origin: China
Material: Ceramic
Inside: Glazed
Outside: Glazed

10oz Green Ceramic Japanese Teapot WF1302

Sun, 12 Apr 2009 00:00:00 GMT

Green Ceramic Japanese Teapot WF1302
10oz, 300c.c.

Origin: China
Material: Ceramic
Inside: Glazed
Outside: Glazed
Self-strainer: Yes

15oz Green Ceramic Japanese Teapot WF1301

Sun, 12 Apr 2009 00:00:00 GMT

Green Ceramic Japanese Teapot WF1301
15oz, 450c.c.

Origin: China
Material: Ceramic
Inside: Glazed
Outside: Glazed
Self-strainer: No

Zisha Red Clay Bucket Style Teapot

Sun, 12 Apr 2009 00:00:00 GMT

WF2301
Zisha Bucket Style Teapot 4oz, 120c.c.
Origin: China
Clay: Red Purple Clay of Zi-Sha
Bottom Stamp: 貢局 Gong-Jiu
Matching tea: Light Oxidized Oolong

This rare bucket style teapot is suitable for light oxidized oolong. The cylinder shape may catch tea leaves at the bottom and extract more tannin, hence is not recommended to dark oxidized teas.

About Yixing teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zisha Bamboo Small Standard Teapot

Sun, 12 Apr 2009 00:00:00 GMT

WF2302
Zisha Bamboo Standard Teapot 4oz, 120c.c.
Origin: China
Clay: Red Purple Clay of Zi-Sha
Bottom Stamp: 中國宜農 Zhong Guo Yi Nong
Carving: Bamboo
Matching Tea: All kinds of tea

This bamboo teapot is elegant yet simple in style. It is perfect for every kind of tea, especially for dark oxidized Tie Guan Yin, dark oxidized or dark roasted oolong, and pu-er.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Formosa Muzha Tie Guan Yin

Sun, 12 Apr 2009 00:00:00 GMT

TN1801
Formosa Muzha Tie Guan Yin - Dark Roasted
(Iron Goddess of Mercy)

Origin: Maokong Muzha, Taipei, Taiwan 木柵貓空.台北.台灣
Style: Medium dark fermented Oolong, full bodied, dark roasted, honey aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brown
Wet leaf style: Dark brown
Tea color: Crimson

This dark roasted Muzha Tie Guan Yin is hard to find on the market dominated with green TGY. It is made following the traditional TGY method, usually takes 2 full days to complete the process or oxidization and roasting. Made by a traditional TGY tea master, this full bodied TGY occupies ripe fruits notes with sweet and smooth aftertaste.

Brewing:
You can start with 1 tsp for 120cc 95℃ water, steam about 60 seconds for the first brew. 30 seconds for the second infusion, and add 30 seconds for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Lugu Hong Shui Oolong

Sun, 12 Apr 2009 00:00:00 GMT

TN1901
Formosa Lugu Hong Shui Oolong

Origin: Lugu, Nantou, Taiwan 鹿谷.南投.台灣
Style: Medium dark fermented Oolong, full bodied, roasted, ripe fruit aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brown
Wet leaf style: Dark brown
Tea color: Crimson

Hong Shui Oolong is a traditional Dong Ding style oolong, dark oxidized and dark roasted. The name "Hong Shui" means red water, came frim the amber crimson color of the liquor. It is full bodied, possesses the aroma of ripe fruits and caramel. The aftertaste is sweet and smooth.

Brewing:
You can start with 1 tsp for 120cc 95℃ water, steam about 70 seconds for the first brew. 30 seconds for the second infusion, and double the timing for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Sanxia Dragonwell Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0411
Formosa Sanxia Dragonwell Green Tea
(Dragon Well, Long Jing, Longjing)

Origin: Sanxia, Taipei, Taiwan 三峽，台北，台灣
Style: None oxidized, light roasted, full bodied, fresh fruit aroma
Loose leaf style: Flat long
Loose leaf color: Dark green
Wet leaf style: Drass green
Tea color: Honey green

This Taiwanese take on world famous Dragonwell shares same high quality as its Chinese siblings. It contains many beautiful furry tea buds. The tea starts with a decent flowery aroma, and gradually turns into fresh fruit flavour, leaves a fresh and sweet aftertaste.

Dragonwell Green Tea belongs to the category of 「Fried Green Tea」 (chao-qing-lu-cha 炒青綠茶), which means it undergoes the process of pan or cylinder frying as a process of stopping oxidization and partial dehydrating.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃ - 85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Dragonwell Green Tea is flat processed, use about 1 tsp with 120c.c. (4oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 50 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan and glassware are best for observasion. Other choices are clay teaware, porcelain teaware are best for Green Tea. Gongfu teaware or Yixing pots are also good choices.

Formosa Sanxia Biluochun Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0501
Formosa Sanxia Biluochun Green Tea

Origin: Sanxia, Taipei, Taiwan 三峽，台北，台灣
Style: None oxidized, light roasted, fresh fruit and flowery aroma
Loose leaf style: Curly slender
Loose leaf color: Dark green
Wet leaf style: Drass green
Tea color: Honey green

This is another Taiwanese take on world famous Biluochun Green Tea. Among many legends about the origin of the name, this one is easier to understand: the yellow green color of tea (碧, Bi), spiral shell shape (羅or螺,luo), and it can only be harvested in spring (春, chun). The tea leaves contains many beautiful furry tea buds. Only new tea leaves (one bud one leaf or one bud two leaves) can be made into this tea. The tea starts with a decent cane sweetness, and soon brings out the fresh flowry aroma. Sanxia Biluochun has a special fried "kelp" sweetness.

Biluochun Green Tea belongs to the category of 「Fried Green Tea」 (chao-qing-lu-cha 炒青綠茶), which means it undergoes the process of pan or cylinder frying as a process of stopping oxidization and partial dehydrating.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃ - 85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Biluochun Green Tea is curly shaped, use about 2 tsp with 120c.c. (4oz) 80℃-85℃ (176F-185F) water (or try lower), steam about 50 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides at least 3 infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan and glassware are best for observasion. Other choices are clay teaware, porcelain teaware are best for Green Tea.

Formosa Muzha Wenshan Baochong Choicest

Sun, 12 Apr 2009 00:00:00 GMT

TN1221
Formosa Muzha Wenshan Baochong Choicest Grade

Origin: Muzha, Taipei,Taiwan 木柵‧台北‧台灣
Style: Lightly oxidized, medium bodied, floral notes with a hint of ripe fruit aroma
Loose leaf style: Long twisted
Loose leaf color: Dark green
Wet leaf style: Dark green
Tea color: Honey Green

Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
Complared to our Pinglin Wenshan Baochong, Muzha Wenshan Baochong is more fruity yet still has the flowery character.

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C. Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. As Baochoung is really aromatic, it is still nice to have it really light, say 1 teaspoon for 120c.c. hot water still yields the appealing floral flavour.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Pinglin Wenshan Baochong Medium Roasted

Sun, 12 Apr 2009 00:00:00 GMT

TN1211
Formosa Pinglin Wenshan Baochong Medium Roasted

Origin: Pinglin, Taipei,Taiwan 坪林‧台北‧台灣
Style: Lightly oxidized, medium roasted, full bodied, sweet ripe fruit aroma
Loose leaf style: Long twisted
Loose leaf color: Dark green
Wet leaf style: Dark green
Tea color: Honey Green

Baochong Oolong (or Bao Chong, Bao Zhong) is a lightly oxidized oolong tea originated from northern Taiwan. Although Baochong is categorized as Oolong tea, in Taiwan, the term Baochong is to distinguish this long twisted style tea from half ball Dongding style 「Oolong」. As a local said: North Baochong, South Oolong.
Baochong is very lightly oxidized, just next to Green Tea. The natural floral aroma distinguish it from other Oolongs. The best Baochong is produced in Taipei area, all Baochong teas grown in this area are named 「Wenshan Baochong」 after 「Wenshan region」 in Taipei.
For Baochong tea, you'll look for its fresh clear flowery notes. Good Baochong's intoxicating aroma will lingers in your throat.
This particular "Medium Roasted Baochong" is darker than regular Baochong with hint of pleasant ripe peach flavour.

Brewing:
For long twisted Baochong style Oolong tea, the best water temperature is about 90°C. Steep 2 teaspoon tea leaf in 120c.c. (4oz) 90°C-95°C (190F-203F) water for 1 min, and add 20 seconds for the following infusions. Provides 3-6 infusions.
Baochong tea leaf is looser than half ball style oolong, so you'll need more tea leaf for same amount of water. But still remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/2 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. As Baochoung is really aromatic, it is still nice to have it really light, say 1 teaspoon for 120c.c. hot water still yields the appealing floral flavour.
Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Formosa Classic Dongding Oolong Dark Roasted

Sun, 12 Apr 2009 00:00:00 GMT

TN2001
Formosa Classic Dongding Oolong Dark Roasted

Origin: Lugu, Nantou, Taiwan 鹿谷.南投.台灣
Style: Dark fermented Oolong, dark roasted, full bodied, ripe fruit aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brown
Wet leaf style: Dark brown
Tea color: Crimson

This hard to find classic Dongding style oolong is dark oxidized and dark roasted. The oxidization level is slightly ligher than Hong Shui Oolong. It is full bodied, possesses the aroma of ripe fruits and caramel. The aftertaste is sweet and smooth.

Brewing:
You can start with 1 tsp for 120cc 95℃ water, steam about 70 seconds for the first brew. 30 seconds for the second infusion, and double the timing for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.

Zisha Lotus Seed Teapot WF0401

Sun, 12 Apr 2009 00:00:00 GMT

WF0401
Zisha Lotus Seed Teapot 13.3oz, 400c.c.
Origin: China
Clay: Purple Clay of Zi-Sha
Matching Tea: All kinds of teas

This teapot is suitable for all kind of tea, the size and the lotus seed round shape makes it perfect for light to medium oxidized oolong.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Teapot Cultivating (Yang Hu): By dedicating one teapot to one style of tea, it will absorb the characters of that particular tea, and the appearance of tea pot will become warm and polished. This is called "Yang Hu", means to "cultivate the pot".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zisha Standard Teapot WF0402

Sun, 12 Apr 2009 00:00:00 GMT

WF0402
Zisha Standard Teapot 6.6oz, 200c.c.
Origin: China
Clay: Purple Clay of Zi-Sha
Matching Tea: All kinds of teas

This teapot is suitable for all kind of tea and is easy to control, a good choice for beginners.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zhisha Duo Balls Teapot WF0403

Sun, 12 Apr 2009 00:00:00 GMT

WF0403
Zhisha Duo Balls Teapot 10oz, 300c.c.
Origin: China
Clay: Purple Clay of Zi-Sha
Matching Tea: All kinds of teas

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zhisha Egg Shape Teapot WF0404

Sun, 12 Apr 2009 00:00:00 GMT

WF0404
Zhisha Egg Shape Teapot 10oz, 300c.c.
Origin: China
Clay: Purple Clay of Zi-Sha
Matching Tea: Light oxidized green or oolong

This teapot is suitable for light oxidized green tea or oolong tea. It has this elegant cast iron color, made by Chinese National Assistant Artisan Mei-Ping Wu and come with hand written certificate by the artist.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zisha Pumpkin Shape Teapot WF0405

Sun, 12 Apr 2009 00:00:00 GMT

WF0405
Zisha Pumpkin Shape Teapot 8.3oz, 250c.c.
Origin: China
Clay: Purple Clay of Zi-Sha
Matching Tea: All kinds of teas

This teapot is suitable for all kind of tea with interesting pumpkin design.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zhisha Bamboo Cream Clay Teapot WF0406

Sun, 12 Apr 2009 00:00:00 GMT

WF0406
Zhisha Bamboo Cream Clay Teapot 5oz, 150c.c.
Origin: China
Clay: Yellow Clay of Zi-Sha
Matching Tea: All kinds of teas

This teapot is suitable for all kind of tea with beautiful bamboo design.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Zisha Mini Egg Shape Teapot WF0407

Sun, 12 Apr 2009 00:00:00 GMT

WF0407
Zisha Mini Egg Shape Teapot 2.7oz, 80c.c.
Origin: China
Clay: Red Clay of Zi-Sha
Matching Tea: Tie Guan Yin or deep oxidized teas

This teapot is suitable for roasted Tie Guan Yin or other deep oxidized teas. It is made of early red clay of Zisha, a collectible piece.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.

Jasmine Dragon Pearls Green Tea

Sun, 12 Apr 2009 00:00:00 GMT

TG0901
Jasmine Dragon Pearl Green Tea
(Jasmine Silk Ball, Dragon Flower Tea, Tai Ji Dragon Pearl)

Origin: Fuzhou, Fujian, China
Style: None oxidized, light roasted, jasmine aroma
Loose leaf style: Pearl
Loose leaf color: Silver green
Wet leaf style: Grass green
Tea color: Honey gold

Dragon Pearl Green Tea is also named "Jasmine Silk Ball", "Dragon Flower Tea", "Tai Ji Dragon Pearl". It is made by early spring tea buds rolled into silver pearls and jasmine petals. When it magically unfurled in hot water, you'll see the silver buds standing in tea pots, and slowly sunken to the bottom. Dragon Pearl belongs to non-oxidized green tea. You only need 8-10 pearls for a regular 200c.c. pot, and will make 3 infusions or more.

Brewing: Green tea is better with lower temperature infusion. For roasted green tea, water temperature around 80℃-85℃ (176F-185F) can reduce the dryness and bitterness of tea. For steamed green tea, try lower temperature around 70℃ (158F) for starting.
Dragon Pearl Green Tea is very tightly rolled, use about 8 pearls with 120c.c.(4oz) 80℃ - 85℃ (176F-185F) water (or try lower), steam about 50 seconds for the first brew to unroll the leaves, add 10-20 seconds for the following infusions. Provides 3 or more infusions. The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed and bitterness. Once you get familiar with the tea, you may explore your own brewing method.

Teaware: Gaiwan and glassware are best for observasion. Other choices are Zisha, clay teaware, porcelain teaware are best for Green Tea.

[health] Info - Caffeine Content Chart

Sat, 24 Jan 2009 02:45:06 GMT

tea is beneficial to health

Ayurvedic Relaxing Tea

Thu, 11 Dec 2008 20:03:02 GMT

Such a light, yet flavorful tea that smells of spice - very soothing and light, and delicious!

Formosa Aged Dongding Oolong

Sat, 22 Nov 2008 18:26:39 GMT

I just finished my third gongu fu session with this fine tea, my second from Fionna's fine selection of oolongs. As with the Nostalgia Dong Ding, I am a happy tea drinker. Those two along with the Alishan Traditional from Shiuwen's Floating Leaves Tea in Seattle form my current rotation of the good stuff. It starts out with the rich, full bodied, smokey, tobacco-honey-chocolate taste of a good pu-er. It has a nice mouth feel and a nicely balancing, light astringency in the beginning. It then finishes with a more mellowed, matured, ripened tropical floral fruit quality I taste in a good dong ding. The liquor from the third infusion forward is a lush caramel ruby. Superb. I drink a lot of tea from a lot of different places and this is some of the best. The Pacific Northwest is nourishing me with tea goodness these days.

Formosa Nostalgia Dongding Oolong

Fri, 21 Nov 2008 10:11:28 GMT

I recently this amazing gem of a tea called Nostalgia Dong Ding and was oh so pleasantly surprised. This is some of the best tea I've had anywhere and I drink a lot of tea from a lot of different sources. My friend Shiuwen from Floating Leaves in Seattle was remarking to me that she wanted some really good Dong Ding like the kind she fondly remembered from her village in Taiwan. Her reminiscing set me on a journey to find something like what she described to me. This tea tastes like the legendary she told me about...old masters making artisan tea unlike any other. I highly recommend this sweet, sweet nectar. It has quickly taken a foothold in my top three favorite teas.

Organic Golden Monkey Black Tea

Sun, 20 Jul 2008 01:28:15 GMT

This Golden Money yields decent ripe fruit sweetness, and the price is good, love it.

Easy Pot 11oz - WG0111

Wed, 26 Mar 2008 02:35:30 GMT

My daughter ordered this for me as my bday gift, and it became my everyday teapot at office, handy and easy to clean.

Organic Silver Needle White Tea

Fri, 07 Mar 2008 01:35:21 GMT

I'm very excited to find this silver needle in town. Now I don't have to cross border to find my tea. This silver needle does meet my expects.

Japan Organic Houjicha

Wed, 27 Feb 2008 23:43:11 GMT

I found this Hojicha is extremely mild, love it.

Formosa Mingjian Green Tea

Mon, 25 Feb 2008 23:54:06 GMT

OK this is the one I got. I've never tried green tea from Taiwan. I usually have Japanese green tea such as Sencha, Matcha. This is my first time trying this "fried green tea" as described. First of all, it doesn't get bitter and not as astringent as some other green teas. It's natural and aromatic, very high graded green tea.

Formosa Natural Wuhe Honey Black Tea

Mon, 25 Feb 2008 23:43:46 GMT

I receive this as a gift with my order of some green teas. This is the smoothest black tea I've ever had. I'm not a black tea person, but I love this Honey Black Tea. It is not bitter at all, and it's made of whole leaf, which is quite seldom in black teas. I sure will order this next time.

Formosa Alishan Jinxuan Oolong (Golden Lily)

Sat, 16 Feb 2008 10:07:10 GMT

From the moment I opened the tin, I could tell that this tea was of good quality. The nice floral aroma was thick and the dried leaves had a nice sheen to them indicating that the tea was nicely processed. The liquor was clear which is indicative of a proper "kill green" - sign of quaility. Pleasantly floral and creamy which is true to the style. It was a pleasure to drink! Ancient Tea Horse Road Blog www.ancientteahorseroad.blogspot.com

Formosa Aged Dongding Oolong

Thu, 07 Feb 2008 02:08:01 GMT

This tea is so smooth and complex, my family enjoy it a lot.