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persephone@centurytel.netTea Varieties
Black Teas
Regional and Estate teas
These teas are named for the region they are grown in.
Each growing region produces distinctive tea and the tea from the estates in those regions will also vary. The taste of the tea can be affected by the weather in that area that year as well. Regional teas are comparable to regional wines. This makes it an adventure to taste a lot of tea.
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Organic |
Rich and hardy, this dark brew is smooth and satisfying and maintains its rich flavor with milk. One of the first teas the English grew in India after China threw them out. Grown in the fertile valley of the Assam River in the far north. A strong, full–bodied cup that stands up to milk. BOP from the Rembeng Estate, a small organic tea estate on the Brahmaputra River. |
Organic |
This is from the same plants as above but CTC tea is mechanically processed. The uniform size of the tea pellets makes for an extra strong quickly brewed tea that stands up well to milk and sugar. |
Golden Tips Assam |
Grown on in the Khongea Estates in the Brahmaputra river valley in Banghledesh, this Assam tea is harvested during May and June during the high quality second flush period. These particular plants have a high proportion of chunky golden tips. It serves up a warm, golden liquor that produces a spicy, malty flavor. As with all Assam teas, it goes well with milk. |
Premium Assam |
This premium Assam tea is also grown in the Brahmaputra river valley in Bangledesh. It is an orthodox TGFOP1 tea that gives the drinker a rich, malty flavor with a deep amber tea. As an estate tea, it produces its own unique, unblended flavor. |
Ceylon Ventura Estate |
Grown in the high mountains of Sri Lanka (formerly called Ceylon), this is a bright brew with a distinctive flavor and a bit of astringency. high mountain estate grown. A light, flowery cup that will take milk well. |
Organic |
1st flush refers to the earliest spring tea picking. The tea is tender and light, closer to a green tea than any other black tea. Darjeeling is a region high in the foothills of the Himalayan Mountains. The first organic tea estate in India, the Makaibari Estate follows the bio–dynamic principals of Rudolf Steiner. |
Organic |
The mid–summer picking produces a medium bodied brew. |
Organic |
As you might suspect, this is the darkest of the Darjeeling teas. This will hold up to milk better than the other Darjeelings. |
Organic |
Another version of Keemun, this is a bit mellower than the #1 |
Organic |
A hearty, well–rounded tea. Can stand up to milk and keeps well after brewing so it is perfect for iced tea –– an American invention. From the Korakundah Estate in the Blue Mountain region of southern India. |
Organic |
Another China black – a rich, smooth brew, almost black in the cup. Enjoyed with or without milk. Tea originated the region of Yunnan in the south of China. Some wild tea trees there are 1600 years old. |
Did You Know?
All true tea is from the same plant, camellia senensis, which is related to the decorative camellias we have in our gardens. The differences are a result of growing conditions of various regions and the way the tea is handled after harvest.
Pu–erh
Pu’erh tea is a geographically indicated product that can only be grown in Yunnan Province, China. It is made from sun-dried, green tea cultivars found in Yunnan, Laos, Burma, and some parts of Thailand and Vietnam. All Pu’erh comes from Mao Cha which is called ‘rough tea’ and is unoxidized, green tea processed from a large leaf variety of Camilia Senensis. Pu’erh is not heated to stop the natural aging process so it continues in the various shapes into which it is pressed such as small cakes, coins, bricks or artistically created shapes like dragons. In earlier days, they were used for barter in trading horses and salt. Pu’erh can be steeped several times and is known for its medicinal properties such as soothing stomach discomfort, weight loss, cleaning out toxins and helping to lower cholesterol
Tuo cha puerh |
This tea begins life as ‘rough tea’ or Mao Cha. It is then pressed into shapes and sold as ‘raw tea’ or Sheng Cha. If the Wo Dui process is utilized, it becomes ‘ripe tea’ or Shou Cha. The Wo Dui process reduces the aging time from 10-15 years to a few months. The tea is then pressed into the small cakes commonly sold. After production, pu’erh is stored in cool cellars or buried in the ground for one or more years. |
Organic |
Classic Pu’erh is a loose leaf blend of multiple vintages, both young and old, to achieve a consistently bold and full-flavor profile year to year. It has a deep and smooth feel in the mouth with a slightly sweet aftertaste and a woodsy, soothing aromatic finish. |
Black Blends
A bit of this and a bit of that results in a unique tea – each English Breakfast blend, will have slightly different proportions of Indian teas perhaps with a bit of China black for the low notes.
Organic |
The classic “tea–time” tea usually served with milk and sugar. |
Organic |
Stronger and darker than the English blend – this is a good substitute for coffee |
Flavored Black Teas
Jasmine and rose petals were early Chinese tea flavor enhancements, now the varieties of flavors available are endless
Apricot |
Natural flavors for a sweet, rich blend |
Black Currant |
A favorite English tea–time treat. |
Blackberry |
you are probably familiar with this fruit |
Orange Cinnamon Spice |
A perennial favorite. This is lighter on cinnamon than some since it uses pieces of cinnamon |
Earl Grey |
The highly aromatic oil of bergamont enhances the rich black tea |
Tiger Eye |
Our Tiger Eye tea is a flavored black tea that tickles your palate with rich notes of chocolate and caramel. Black tea is combined with caramel flavor, cocoa nibs, natural chocolate flavor and natural vanilla flavor. |
Lapsang Souchong |
A rich, smoky, tarry cup, the result of being smoked over a pine fire, it has a much sweeter taste than the sniff test would suggest |
Czar's Caravan |
This is a version of Russian Caravan with a bit of jasmine white tea for a brightening effect. originally scented by the nightly campfires as the tea traveled by camel for one year from the Chinese border to Moscow. (10,000 camels a year were employed in caravans by the mid 1800s.) |
Masala Chai |
Black tea with a traditional blend of cardamom, cinnamon, clove |
Peach Black |
Another good fruity enhancement |
Vanilla |
A perfect compliment, almost creamy |
Earl Grey Moonlight |
This tea is a soft blend of black, bergamot-flavored Earl Grey with sweet creamy notes that soften the bergamot and citrus of traditional Earl Grey. |
Decaffeinated Black Tea
Organic |
A flavorful decaffeinated tea that holds up to milk well. |
Organic |
Same spice blend as our black tea chai |
Organic |
Strong tea flavor for a decaf. |
Organic |
If you are a fan of Earl Grey, this is almost identical, but without the caffeine. |
Chai
Organic |
Black tea with a traditional blend of cardamom, cinnamon, clove |
Organic |
Same spice blend with our decaffeinated black tea |
Oolong
The true artisan teas
These teas bridge the space between fully oxidized black and green and white teas. They are oxidized to various degrees so the flavors and aromas can vary widely. Oolong teas are designed to be re–steeped, some up to 8 times.
Oriental Beauty |
Oriental Beauty is one of the most famous Taiwanese Oolongs. This tea is only produced once a year. This tea carries overtones of honey. The sweetness is the tea leaf's response to being nibbled by microscopic summer insects. It's a great tea to introduce to people who want to venture out of their black teas. |
Green Tea
Now well known for its healthful properties, green tea is the preferred tea in China and Japan. Green tea needs to be brewed with water no hotter than 170–180 F and for no longer than 3 minutes. Multiple infusions may be a bit longer.
Organic |
Its Chinese name is Yang Shen Mao Feng. This green tea is produced in Zhejiang China and it's one of the tribute teas. The farmer uses organic farming practice. This tea is vegetal and sweet. |
Organic |
Steamed and hand rolled into pellets, it was named by the British in China. |
Sencha Fukamushi |
The classic Japanese steamed green leaves impart a grassy crispness with higher concentrations of chlorophyll, vitamins and anti–oxidants than all other green tea. |
Gen Mai Cha |
The other Japanese classic, a fresh green with the added toastiness of rice |
Flavored Green Tea
Organic |
The classic blend of gunpowder and mint favored in the North African and Middle Eastern regions |
Jasmine |
Scented with the delicate aroma of the flowers |
Jasmine Pearls |
The highest quality buds are scented and hand rolled. |
Organic |
A sencha flavored with cherry and embellished with cherry blossoms |
White Tea
The least processed, lightest of teas
Organic |
A broken leaf white – a slightly smoky, light cup |
Organic |
White tea enhanced with juicy pear flavors. A big favorite, hot or cold. Holds well in the pot. |
Organic |
Melon is a favorite flavor in Asia. An unusual and delicious tea for us. |
The Blue Note |
This tea's named was inspired by the incredible Miles Davis. A white pai mu tan tea from Fujian, China, it is flavored with juicy blueberry flavor and dried blueberries. It gives you a very fragrant, soft mouthful with a refreshing finish. |
Tisanes/Herbal Teas
Caffeine free herbal and fruit infusions. “Tea People” balk at using the word tea with any brew that doesn’t come from the leaves of the camellia senensis,
Berry Berry |
Mixed berries and more berries, sweet and delicious hot or cold |
Organic |
Classic herbal – shown to have natural antibiotics, and known for its soothing effect |
Organic |
A traditional flower tea, delicious and medicinal – aids lung function |
Evening in Missoula |
This mÉlange was first blended in the early ‘70s. Contains chamomile, rosehips, raspberry, papaya, peppermint, spearmint, strawberry leaf, vanilla, passionflower, red clover, star anise, wild cherry bark, and the kitchen sink. May cause flashbacks. |
Organic |
Straight dried ginger pieces. Strong and spicy on its own, add bits of ginger to the tea of your choice and it will zing. |
Organic |
From Australia, this is a naturally sweet tea, sometimes mixed with rooibos to create a rich blend |
Yoga Tea |
Also blended in Germany, could be compared to a chai without tea |
Organic |
|
Organic |
A perfect blend of peppermint, spearmint, and wintermint |
Activity Tea |
Envigorating, formulated in Germany from a traditional Indian recipe |
Rooibos
South African Red Bush tea is gaining popularity, since it is a rich in antioxidants but without caffeine and many purported health benefits
Organic |
A deep dark brew, may be steeped up to 10 minutes. Rooibos may be kept in the refrigerator and heated or used for iced tea |
Africaana |
Enriched with vanilla |
Organic |
With the masala spices of tradition chai and caffeine free |
Chocolate Orange |
Yummy – makes a good dessert tea |
Chocolate mint |
A classic pairing |
Montana Gold |
The orange and cinnamon added |
Organic |
A balanced blend of herbs and flowers, aromatic and delicious |
Yerba Mate
The traditional South American stimulating beverage
Organic |
Shade grown in Paraguay, Mate promotes preservation of the rain forest through “market driven conservation.” Mate contains a substance similar to caffeine but is rich in antioxidants. Stimulating and healthful. |
Alpine Meadow Mate |
This blend was harmoniously composed using old Indian recipes. The intense spicy, flowery scent and taste let all ingredients fully unfold. It is a blend of green Mate tea, lemon grass, rose hip peel, ginger pieces, cardamon, black pepper, basil rose petals, Roman chamomile |
Roasted Mate |
This is a green mate that has been roasted to produce a toasty, dark flavor, and a very full-bodied cup. |