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Top 10 Singles
The Gourmet Tea Top 10 Singles: contains 10 single packs of 10 of our best teas. One pack each of 10 teas that include Pearl Jasmine Green Tea (5g/pk), Yin Hao Jasmine Green Tea (5g/pk), Gui Hua Oolong (6g/pk), Rose Oolong (6g/pk), Organic DragonWell Green Tea (5g/pk), Organic Mao Feng Green Tea (5g/pk), Organic Yunnan Black Tea (5g/pk), High Mountain Oolong (6g/pk), Supreme Tie Kuan Yin Oolong (6g/pk) and Supreme Spring White Tea(6g/pk). Gourmet Tea Company is a direct representative of our tea garden. We only carry quality tea. 1. Pearl Jasmine Green Tea: A delicate, pearl shaped jasmine tea from Fu-Jian Province in China, spring picked green tea lightly scented with jasmine produces one of the highest grades of flower scented teas. 2. Yin Hao Jasmine Green Tea: Ying Hao is based on green tea and then
scented with Jasmine flowers. Jasmine quality is dependent on how many times the
tea is scented. The five jasmine flower scenting makes the best Jasmine tea.
Jasmine became the most popular tea in north China in the twentieth century. In
Beijing, finally, Jasmine was almost the only choice. 3. Organic Yunnan Tian Hong Black Tea: A beautiful, delicate tea, this golden-tipped black tea is smooth, fragrant and has a faint natural sweetness. “Tian” is the abbreviated form for China’s Yunnan province, thus, the name for the province’s finest black tea is “Tian-Hong”. This tea is renowned for its beautiful golden-tipped leaves and fragrant aroma, and a soft sweetness that reminds one of baked sugar. In the 19th century, Keemum and Tian-Hong were often presented as gifts to European ambassadors and other elites. It was the English in fact who, utilizing these two different strains of Chinese black teas created the tea industry of Darjeeling. Ironically, it was their worldwide dominance in the 19th century that led to their present decline; the huge demand resulted in a lowering of standards. Even a brief encounter with the higher grades of this tea should result in this regaining of its position as one of the world’s finest black teas. This tea has been grown organically. Certification was issued by Institute for Marketecology in Swiss. 4. Gui Hua (Osmanthus) Oolong Tea: Gui Hua Oolong Tea is combined of Osmanthus flower and Oolong tea. Gui Hua Oolong is a lightly fermented tea, and it has exceptional flavor. It also has other characteristics of Oolongs, such as a strong nutty aroma, smooth, sweet aftertaste and a great Osmanthus flavor when prepared. A layer of Osmanthus blooms are placed between the fresh tea leaves and the delicate scent of Osmanthus is allowed to permeate the tea. Most of the Osmanthus blooms are blended into the tea to enhance the visual appeal as well as boost the flavor. Osmanthus blooms are very delicate and the aroma from the blossoms is very smoothly delicate resulting in mild peach flavor on the tea. This tea is grown on the Mountains, at an elevation of 2400 feet, moistened by mists every morning and late afternoon. It produces a flowery fragrance and a clear fresh taste. Gui Hua Oolong Tea has a beautiful amber color brew. A light and fragrant Oolong, it is best enjoyed using higher temperature water with a relatively short steeping time. One single sip produces a fullness of sensations-rich and mellow, cool and clean, with a lingering sweetness. 5. Dong Ding High Mountain Oolong: Dong Ding High Mountain Oolong tea is a lightly-fermented tea, made in the classic style of high mountain oolongs with curly green leaves which displays rare characteristics of well defined floral bouquet without bitterness or harshness. It is a brilliant honey-green and produces an elegant floral-like fragrance, one that is sweet and smooth to drink. The golden yellow colored tea is full bodied, sweet and refreshing, with a lingering aftertaste. 6. Rose Oolong Tea: Rose Oolong Tea is combined of Rose bud, petal and Oolong tea. Rose Oolong is a lightly fermented tea, it has exceptional flavor. It also has other characteristics of Oolongs such as a strong nutty aroma, smooth, sweet aftertaste and great rose flavor when prepared. This variety is grown on the Mountains, at an elevation of 2400 feet, moistened by mists every morning and late afternoon. It produces a flowery fragrance and clear fresh taste. Rose Oolong Tea has beautiful amber - color brew. A light and fragrant green oolong, it is best enjoyed using higher temperature water with a relatively short steeping time. One single sip produces a fullness of sensations-rich and mellow, cool and clean, with a lingering sweetness. 7. Supreme Tie Kuan Yin Oolong Tea: Grown in the An-xi region of China’s Fujian province, Tie Kuan Yin is the world’s most renowned oolong tea. 40% oxidation results in a tightly wound, uniform tea that is very dense, sage green in color and with what appears to be a light glazing of frost. The art of making Tie Kuan Yin is quite complicated, particularly as the tea nears completion. It is refired one final time at a very low temperature; at this point the most distinguishing feature of the tea (the light glazing of frost) appears on the outside of the tea as the remaining moisture is slowly steamed out. The most authentic method for making Tie Kuan Yin (Gong-fu Cha) requires the delicate tea wares from Yi-Xing. The tiny pot fits in the palm of one’s hand, and the cups are walnut sized. The pot is filled half full with tea and prepared quickly, as a series of successive steeping bring out a perfume-like fragrance, yet on which is balanced by a lingering sweetness on the tongue. The high point of this method of taking tea was reached during the Qing dynasty. Throughout Fu-Jian, Chaozhou, and Quanzhou, teahouses flourished like mushrooms after a rain. At home, as well this method of enjoying like mushrooms after a rain. At home, as well this method of enjoying tea with guests was considered a mark of distinguished hospitality
8. Organic DragonWell Green Tea:
Authentic West-Lake Dragonwell is the world’s finest green tea. Picked in early spring, its hand processing requires great care. The leaves are thin and delicate; the pale green infusion possesses a wonder lingering sweetness. This lightly fired green tea’s leaves are thin and blade-like, and covered with a golden sheen. Tea has been grown in the west Lake region since the Tang Dynasty (8th century A.D.) and the region is praised in Lu Yu's Classic of Tea. It is here where the modern method of making green tea was first developed during the Song Dynasty. (Until this time all tea was in brick or cake form.) Dragon well quickly became a favorite, and attained the status of an Imperial Tribute Tea. “Dragon Well” is both a place name and the name of a spring. The region is known for its mild weather, low rolling mountains shrouded in mist, and pure water. The soil is particularly rich in the organic nutrients that are most suitable for green tea cultivation. At the birthplace of the modern green tea maker’s art, the 800 year old tradition of the world’s finest green tea continues. This tea has been grown organically. Certification was issued by Institue for Marketecology in Swiss. 9. Organic Mao Feng Green Tea:
The tea itself is known by its long delicate leaves, which are quickly fired and turn a dark jade green. When steeped, the tea is wonderfully fragrant, and leaves a lingering sweetness on the palate. This method of firing tea is a Southern Song invention, and has led to the way in which present day green teas are produced. It is a method, which leaves intact all those elements, which are most beneficial to health, and maintains China’s role as the producer of the world’s finest green teas. This tea has been grown organically. Certification was issued by Institue for Marketecology in Swiss. 10. Supreme Spring White Tea: Spring White is grown in the high mountains of Fujian province. White tea is made entirely from leaf buds that are covered with whitish hairs. The new buds are plucked before they open in early spring, then steamed and dried. White tea is a very, very lightly oxidized tea. The result of the processing is a tea with a delicate, fresh flavor and natural sweetness. A recent study from Oregon State University found that the cancer-inhibiting Polyphenols found in green tea appear in even greater concentrations in white tea.
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