Scented Tea - chinese loose tea and teaware wholesale, buy bulk and loose china tea Scented Tea (Click the photo to visit) China tea retail service: (click photo to visit) Premium China handmade traditional tea set (click photo to visit) Scented Tea More information about Jasmine tea, Click to visit webpage "Jasmine tea" The jasmine plant was brought to China from Persia before the third century. Before Qing Dynasty, the production of jasmine green tea was a kind of homemade tea. After Qing, especially after the new China, Jasmine green tea went into large scale production stage. Jasmine blossoms open at night, and release all of their fragrant oils within hours. Jasmine pickers spend the entire day carefully hand plucking only those buds set to bloom that same evening. Rapidly harvesting thousands of buds that are perfectly poised to bloom is a feat of remarkable dexterity and concentration. Each evening in June, July and August, tea leaves and jasmine blossoms are placed in thin alternating layers in the scenting house. As the day’s fresh jasmine buds unfurl and release their essential oils, the tea absorbs the jasmine essence.

The Town of Jasmine---Heng County in GuangXi Province Osmanthus secnted tea Osmanthus is a genus of flowering plants in the olive family, mostly native to southeast Asia. The species of osmanthus used in scenting tea is called sweet osmanthus, and has the scientific name Osmanthus fragrans, named in reference to its pleasing fragrance.Osmanthus flowers are used for a number of other purposes, and their scent is sometimes used as an ingredient in perfumes. Osmanthus secnted tea is made with any number of different Chines teas as the base, including black, green, pouchong, oolong, and even sometimes white or Pu-erh. Green tea or greener oolongs are common bases as they blend well with the osmanthus blossoms' fragrance. The best osmanthus teas are produced by a time- and labor-intensive layering process, in which the flowers are placed in a tight area together with the leaves, which are allowed to absorb their fragrance. This process is then repeated several times.

Although the production process is similar to that used to produce jasmine tea, and both could be described as floral, the aroma of osmanthus, and thus osmanthus tea, is very different from jasmine. One of the benefits of this distinct aroma is that people who strongly like or dislike one tea may have a very different reaction to the other. Famous Osmanthus tea From GuiLin City,GuangXi Province China Scented Tea Scented Tea Scented teas (also called flower teas) can be either green or white teas that are been infused with certain flowers, which impart a delicate and interesting taste, and of course a wonderful aroma. Scented tea is processed from first-class green tea scented with sweet-smelling flowers. The scented teas are named after the flower with which the tea is scented: Jasmine Tea , Yulan Tea (Chloranthus Tea). Processed with flowers of subtle and distinctive scents, the teas yield a variety of refined flavor. The rich aroma of the flower and the brisk taste of the tea make the beverage a work of art. great jasmine teas, however, combine only high quality green or white teas with a subtle but distinct jasmine flavor infused into the leaves from freshly-picked jasmine flowers.

History Scented tea reached its apex in Chinese tea culture during the Yuan Dynasty (11271-1368). The ethnic Mongolian Yuan brought with them to China a cuisine of very strong aromas. Delicate green tribute tea made with the subtle flavor of spring buds didn't stand a chance against the heavily spiced meals of the Yuan court. Moreover, the Yuan leadership seated its capital in Beijing, a place with relatively poor water for brewing tea. Some people suspect that the custom of drinking scented tea began its rise to prominence during this time, from China's northern capital. To this day, scented teas remain popular in Northern China, jasmine and flower blends being the staple offering of Beijing tea houses. Process Chinese Flower Tea is a unique class of Chinese tea. It subdivides into Flower Tea and Scented Tea. Flower Tea is a simple concept where dried flowers are used, without much processing, to make tea. Scented Tea uses green tea, red tea as base and mix with scent of flowers. Chinese Flower Tea has light to medium flavor and medium to strong aroma.

Although, many teas are still flavored directly with flowers, herbs, spices, or even smoke, teas with more specialized flavors are produced through the addition of flavorings or perfumes. This is particularly true for tea blends with pronounced fruit or flower aromas, where the flavours cannot be achieved with the original ingredients. Due to the amount of scents that can be produced by the mentioned artificial methods, the section will concentrate on teas flavored directly with the original scent materials. The production of truly outstanding scented teas is a matter of balancing flavor with aromatics. The result is the combination of an exceptional tea, complemented by an aroma of flowers or fruit oils. Scented tea should be made with the highest quality spring picked leaf and scented several times, using only fresh flowers or oils. Scented teas are fragrant and tempting and a treasure for any tea lover. Varieties A variety of flowers are used to flavor teas. Although flowers are used to scent teas directly, most flower scented teas on the market utilize perfumes and aromas to augment or replace the use of flowers. The most popular of these teas include the flowers of the following: Jasmine : Spread with jasmine flowers while oxidizing, and occasionally some are left in the tea as a decoration.

Jasmine is most commonly used to flavour green teas to produce jasmine tea, although sometimes it is used to flavour light oolong teas such as baozhong tea Osmanthus: In China, osmanthus tea (called guì huā chá, 桂花茶) is produced by combining dried Sweet Osmanthus (Osmanthus fragrans) flowers (guì huā, 桂花) with black or green tea leaves in much the same manner the more familiar jasmine tea combines jasmine flowers with tea leaves. The flowers are spread while oxidizing, and occasionally some are left in the tea as a decoration. This flower gives the tea a mild peach flavor. It is the second most popular scented tea (after Jasmine) in China. Rose : Spread with Rose flowers while oxidizing, and occasionally some are left in the tea as a decoration. In China, roses are usually used to scent black tea and the resulting tea is called Rose Congou. Chrysanthemum: The flowers are often brewed alone as a Chrysanthemum tisane, but it is also commonly mixed with pu-erh tea to make chrysanthemum pu-erh 1 Applies to shipping within China.

Information about shipping policies for other countries can be found here: Payment and Delivery Information Pouchong Tea – A Greener Oolong Tea – A Greener Oolong Tea Pouchong tea is an oolong tea from Taiwan that is sweet, delicate and healthy. Large twisted dark green leaves are lightly oxidized to make this wonderful tea. What makes this oolong tea so special? This tea is so lightly oxidized that it is considered to be between green teas and other regular oolong teas and has the best of both worlds. Sweet, mild, floral and fruity, this is a unique tea that grows on the hills of Taiwan. Rich in antioxidants, vitamins and minerals, you will receive a variety of benefits from a tea that requires no sweeteners. Let’s have a tea together and enjoy the greenest of oolong teas! What is Pouchong Tea? Pouchong tea, or Bao Zhong in Mandarin, is an oolong tea that is mostly produced in Taiwan. Its name means "wrapped in paper" referring to its unique traditional processing method.

Made up of large dark green tea leaves with tiny white spots, twisted into a stick-like shape, this tea is also known as "flower tea" for its wonderfully fragrant floral smell. How does it compare to green and oolong teas? This is Taiwanese is the least oxidized of all oolongs, with oxidation just reaching 8% to 12%, and so it is actually classified as being somewhere between a green and oolong tea. Pouchong tea lacks the sharp flavor typical of oolong teas, but it is also milder than most oolong teas. It combines the freshness of green tea and floral aromas of darker oolongs. Origin of Pouchong Tea It is said that this oolong tea was brought over from Fujian Province, in China, in the 19th century along with tea producing techniques. Today, most Pouchong oolong tea is produced in Taiwan and it is among the most popular and finest teas on the island. Taiwan has the perfect climate to grow this tea: high temperatures and plenty of rainfall.

This oolong tea is mainly produced in the Pinglin district near Taipei, in the Wenshan region (Wen Mountains), although it is still also produced in mainland China. Processing Pouchong Tea Harvesting begins as March draws to a close. Tea leaves are picked for a "spring tea", the most popular choice for this oolong tea, although summer, autumn and winter harvests also occur. Whole leaves are withered under the sun and indoors to release moisture from the leaves. Panning and rolling allows the short oxidation (8% to 12%) to take place. Rolling also allows for the tea leaves to take their twisted shape. Leaves are traditionally wrapped in white cotton paper for drying, which halts oxidation completely and removes final moisture from the tea leaf. Unlike other oolong teas, Pouchong tea is unroasted. Some tea producers like to use this particular type of tea to create scented teas, being jasmine and rose among the favorite scents. Although more than one district or area in Taiwan may produce this particular tea, it is tea produced in the Wenshan district that is not only considered the most popular but also the best quality of all Pouchong teas.

Now let’s take a look at the components and benefits Pouchong oolong tea has to offer. Pouchong Tea Benefits This tea is rich in antioxidants, vitamins and minerals. It also contains caffeine and amino acids. All of these elements combined provide you with a list of benefits in each cup. Improving Heart Health Drinking tea on a regular basis is said to help improve your cardiovascular health and to lower the risk of heart related diseases. This tea is rich in quercetin, a specific antioxidant compound that may help dilate the blood vessels, allowing blood to flow more easily. This tea, ingested on a regular basis, may also help lower cholesterol. All these efforts combined may reduce the risk of blood clots that lead to heart attacks and strokes. Better Digestion and Weight Loss This type of tea may help to improve your digestion by boosting your metabolism. It helps to activate enzymes that break up food faster relieving indigestion and stomach pains. A healthy metabolism helps your body to get rid of unnecessary fat in food faster and thus helping you to reduce weight and fight obesity. Another positive aspect to Pouchong tea is its natural sweetness meaning that you don’t need to add sweeteners to it.

This tea may also help control body sugar production joining in the effort to fight diabetes. Stimulant and Relaxing Tea This Taiwanese oolong tea contains caffeine and therefore may act as a stimulant, helping you stay alert and improve your mental function. At the same time, this tea also contains an amino acid called L-theanine, which helps the mind to relax and calms the nerves. Combined with caffeine this will help you stay mentally focused without the jitteriness that caffeine in coffee may cause. Immune System Booster The vitamin and antioxidant content in this tea may help to build your bodily defenses. A stronger immune system helps lower the risk of diseases caused by infections and inflammation. A good warm cup of tea when you feel sick may not only make you feel more comfortable, but it may also help speed your recovery time. Improving Skin and Bones A daily cup of tea may have benefits that may be seen, too. Antioxidants in tea may keep your skin looking fresh, young and healthy, preventing signs of premature aging. Fluorine and calcium in tea may strengthen your teeth and bones. A cup of unsweetened tea may help prevent tooth decay and bad mouth odors.

Preventing Disease and Cancer Antioxidants in tea are being studied for their potential to reduce the risk of cancer. Although more scientific evidence is required, antioxidants in oolong tea may help free radicals caused by pollution and environmental stress. Free radicals are thought to cause damage at the cellular level, resulting in the growth and spreading of tumors in the body. Antioxidants found in tea, berries and cocoa are thought to help the body fight against these free radicals. These benefits are common to many oolong teas. Find out more about these at oolong tea benefits . Looking for this great floral oolong tea? or check out a selection of pouchong teas at Amazon.co.uk Caffeine in Pouchong Tea This oolong tea from Taiwan has a moderate level of caffeine. This tea uses large tea leaves, which means that buds and small young shoots are usually not used to make Pouchong tea. As most of the caffeine content is store in buds and shoots so that the tea plant may defend itself against insects and pest, large leaves have less of this stimulant. Still, if you are sensitive to caffeine be aware that there may be some unwanted side effects.

Too much caffeine may cause headaches, nervousness, agitation and difficulty sleeping to the point of insomnia or heart palpitations. People allergic to caffeine may experience stomach problems or skin irritations. If you experience these symptoms, don’t drink any caffeinated beverages. Finally, if you are pregnant or breastfeeding, talk to your doctor about how much tea you may drink in your case, as caffeine may affect the fetus or nursing infant. Caffeine in tea has its benefits, so enjoy it in moderation and in accordance with your specific bodily needs. Drinking Pouchong Tea Let’s learn how to brew Pouchong tea so that you may have the pleasure of enjoying the perfect cup of tea. Water temperature: 90ºC - 95ºC (194ºF – 203ºF) Quantity: 1-2tsp/cup (250ml) UK Tea & Infusions Association - Teas from China Competitions Teas from China Known as the birthplace of tea, for hundreds of years China produced the only teas known to the western world. Although consuming much of her own production, China still accounts for over 18.5% of world exports.

China has 2,649,840 hectares planted with tea. As well as black teas, China produces five other principal types for which the country is famous: Green, Oolong, White, Flavoured and Compressed teas. With some exceptions - such as Lapsang Souchong, Gunpowder and Keemun - most teas from China are not easily found in the general marketplace. Black Teas Lapsang Souchong Perhaps the most famous china tea, the best coming from the hills in north Fujian. It is a unique large leaf tea distinguished by its smoky aroma and flavour. The tarry taste is acquired through drying over pine wood fires. The legend about the origin of Lapsang Souchong is that the smoking process was discovered by accident. An army is said to have camped in a tea factory that was full of drying leaves which had to be moved to accommodate the soldiers. When the soldiers left, the leaves needed to be dried quickly, so the workers lit open fires of pinewood to speed up the drying. The tea reached the market on time and a new flavour had been created.

The real story about why these teas from Fujian province have a smoky flavour is that in the early 17th century when the Chinese tea producers began to export their teas to Europe and America, their traditional green teas did not travel well and quickly lost quality during the 15-18 month journey across land and sea. The producers developed a method of rolling, oxidising and drying their teas so that they would hold their quality for longer. Once the teas had been oxidised, they were spread on bamboo baskets which were placed on racks in the drying room. This was built over ovens that allowed the heat to rise up through vents in the ceiling and into the drying room above. To fire the ovens, the tea manufacturers used the local pine wood from the forests that surrounded (and still surround) the factories, and as the wood slowly burned, it gave off a certain amount of smoke that was absorbed by the drying tea and gave it a lightly smoked, sappy, pine character. The factories that made those lightly smoked black teas in Fujian province still manufacture lightly smoked Lapsangs in exactly the same way as they did 400 years ago.

The teas are often called Bohea Lapsangs - the term Bohea being a derivation of 'Wuyi', the name of the famous mountain area where these teas are made. They also manufacture the much smokier Lapsang Souchongs that are popular today. Keemun A popular black tea from Anhui Province, this is a 'gonfu' tea - which means that it is made with disciplined skill to produce the thin tight strips of leaf without breaking the leaves. The tight black leaves give a rich brown liquor, which has a lightly scented nutty flavour and delicate aroma. Yunnan A black tea from the province of Yunnan in the south west of China. It has a rich, earthy, malty flavour similar to Assam teas and is best drunk with milk. It makes an excellent breakfast tea. Other recommended China black teas are Keemun Mao Feng (Hair Point) and Szechwan Imperial. Green Teas Many green China teas are still traditionally made by hand using methods that have been handed down from generation to generation. However, more and more teas are now made in mechanised factories.

Green teas are totally unoxidised (compared to black teas which are fully oxidised) and so the first stage of the manufacturing process is to kill any enzymes that would otherwise cause oxidation to take place. To de-enzyme them, the freshly plucked leaves are either steamed (to make 'sencha-type teas) or tumbled quickly in a wok or panning machine (to make pan-fired teas) and are then rolled by hand or machine to give the leaf a particular appearance - some teas are twisted, some curved, some rolled into pellets, etc. To remove all but 2-3% of the remaining water, the tea is then dried in hot ovens or over charcoal stoves. Gunpowder Most Gunpowder tea is produced in Pingshui in Zheijian Province. After it has been pan-fired to de-enzyme it, the leaf is rolled into small pellets and then dried. The pellets look remarkably like lead shot or gunpowder, giving the tea its descriptive name. The pellets come in different sizes - the smaller the leaf plucked and rolled, the smaller the pellet - and grades range from tiny 'pinhead' gunpowder to larger 'peahead' gunpowder.

Gunpowder tea has a soft honey or coppery liquor with a herby smooth light taste. Chun Mee Chun Mee literally means 'precious eyebrows' and the shape of the leaves give this tea its name. The processing of 'eyebrow' teas demands great skill in order to hand roll and dry the leaves to the correct shape at the right temperature for the correct length of time. These long, fine jade leaves give a clear, pale yellow liquor with a smooth taste. Other green teas from China include Longjing (Dragon's Well) from Zheijiang; Taiping Hon Kui (Monkey King) from Anhui; and Youngxi Huo Qing (Firegreen). Oolong Traditionally from China's Fujian province and Taiwan, these are semi-oxidised teas that vary from greenish rolled oolongs (that give a light, floral liquor reminiscent of lily of the valley, narcissus, orchid or hyacinth) to dark brown leafed oolongs (that yield liquors with deeper, earthier flavours and lingering hints of peach and apricot). These two distinct types of oolong are made by two very different processes.

To manufacture the darker leafed oolongs, the freshly plucked leaf is withered, then shaken or 'rattled' in bamboo baskets or in a bamboo tumbling machine to lightly bruise parts of the leaf, then oxidised for a short time so that the bruised parts of the leaf begin to oxidise. When 60-70% oxidation has been reached, the leaf is dried. To manufacture the greener oolongs, the leaf is withered and then wrapped inside a large cloth and rolled in a special machine. The bag is then opened and the leaf is spread out briefly to oxidise lightly. The leaf is repeatedly wrapped, rolled and oxidised until approximately 30% oxidation has been achieved. The tea is then dried to remove all but 2-3% of the remaining water. The most famous of these greener, light, fragrant oolongs is Tie Kuan YIn which has a hyacinth or narcissus character. All oolongs are better drunk without milk. Tie Kuan Yin This is made in China's Fuijan province and in Taiwan.

The name means 'Tea of the Iron Goddess of Mercy' who is said to have appeared in a dream to a local tea farmer, telling him to look in a cave behind her temple. There he found a single tea shoot that he planted and cultivated. The bush he grew is said to have been the parent bush from which cuttings have been grown and leaf plucked over the centuries to make this very fragrant tea. It is today one of the most sought after oolongs around the world. Other recommended China oolong teas are Fonghwang Tan-chung, Shui Hsien (Water Sprite), Oolong Sechung and Wuyi Liu Hsiang, Huan Jin Qui (Yellow Golden Flower), Da Hong Pao (Great Red Robe), Loui Gui (Meat Flower) and Wuyi Yan (Bohea Rock). Pouchong Produced in China's Fujian province and Taiwan, pouchong teas are more lightly oxidised that oolongs. The name means 'the wrapped kind' which refers to the fact that the tea was traditionally wrapped in paper after the manufacturing process when the tea was ready for sale.

Long, stylish black leaves brew a very mild cup with an amber infusion and a very smooth, sweet taste. White Teas White teas traditionally come from China's Fujian province and are made from leaf buds and leaves of the Da Bai (Big White) tea varietal by the simplest process of all teas. Very young new leaf buds and baby leaves are simply gathered and dried - often in the sun. The manufacturing process includes no withering, no steaming, no rolling, no oxidising and no shaping. The best known white teas are Pai Mu Tan (White Peony) which is made using new leaf buds and a few very young leaves, and Yin Zhen (Silver Needles) which is made from just the new leaf buds. Pai Mu Tan Imperial This rare white tea is made from very small buds and a few baby leaves that are picked in the early spring, and once they have been dried, they look like lots of tiny white blossoms with a few darker leaves surrounding the white bud - the reason for it's name, 'White Peony'. Yin Zhen From the Fuijan province, this tea is made from tender new buds that are covered in silvery white hairs and it's name means 'Silver Needles'.

Puerh Teas The official Chinese definition for Puerh tea is "Products fermented from green tea of big leaves picked within Yunnan province". However, even Chinese specialists cannot agree on the true definition but, in general terms, Puerh teas are teas from Yunnan that are aged for up to 50 years in humidity- and temperature-controlled conditions to produce teas that have a typically earthy, mature, smooth flavour and aroma. There are two types of Puerh tea made by two different methods of manufacture: Naturally Fermented Puerh tea (also known as Raw Tea or Sheng Tea) and Artificially Fermented Puerh tea (also known as Ripe Tea or Shou Tea). To make Naturally Fermented Puerh tea, fresh leaves from the bush are withered, de-enzymed in a large wok, twisted and rolled by hand, dried in the sun, steamed to soften them and then left loose or compressed into flat cakes or blocks of various shapes. The tea is then stored in controlled conditions to age and acquire its typically earthy character.

To make Artificially Fermented Puerh tea, fresh tea leaves are withered, de-enzymed in a large wok, twisted and rolled by hand, dried in the sun and then mixed with a fixed quantity of water, piled, covered with large 'blankets' made from hide and left to ferment. The tea is stirred at intervals and the whole process takes several weeks. When the teas have fermented to a suitable level, they are steamed and then left loose or compressed in the same way as Naturally Fermented Puerh teas. The teas are then stored in damp, cool conditions to age. Naturally Fermented Puerh teas are left for at least 15 and up to 50 years; Artificially Fermented Puerh teas are aged for only a few weeks or months. When ready, each cake of Puerh tea is wrapped in tissue paper or dried bamboo leaves. The reason for manufacturing Puerh teas by artificial fermentation is to allow the tea producers to make more Puerh in a shorter time. 50 years is a long time to wait for a good Puerh so the more modern artificial method was developed to meet a growing demand for these teas.

Puerh tea is named after Puerh city in Yunnan province which was once the main trading centre for teas made in the area. Compressed Teas Tuancha Tuancha, meaning 'tea balls' are made in differing sizes, the smallest is about half the size of a table tennis ball. These little balls are often made from Puerh aged tea and have an earthy flavour and aroma. Tuocha Originally from Yunnan province, Tuocha is usually a Puerh tea that has been compressed into a bird's nest shape and has a similar earthy, elemental taste. Flavoured and Scented Teas Jasmine China tea which has been dried with Jasmine blossoms placed between the layers of tea. The tea therefore has a light, delicate Jasmine aroma and flavour. Rose Congou A large-leafed black tea scented with rose petals. The manufacture of 'gongfu' teas demand great skill in the handling of the leaves, the temperature control and the timing of each part of the process. Earl Grey Traditionally, a blend of black China teas treated with natural oils of the citrus Bergamot fruit which gives the tea it's perfumed aroma and flavour.

Earl Grey tea is said to have originally been blended for the second Earl Grey by a mandarin after Britain had completed a successful diplomatic mission to China. More Flavoured and Scented Teas Other teas in this category from China include Osmanthus, Magnolia, Orchid, Chloranthus and Lichee. Related content Scented Tea | Seven Cups Fine Chinese Tea About Scented Tea Traditionally, scented tea is made from different types of finished tea leaves that are scented slowly with different fresh flowers to absorb aroma and flavor. Most scented tea won’t be sold with the flowers themselves, the tea has already absorbed the aroma during the slow processing. Chinese tea makers describe good scented tea as having a floral aroma absorbed in to its “bones.” Tea has a character of slowly absorbing any flavor and aroma around, meaning quality scented tea will take at least 2-3 weeks to fully absorb the scent. For high quality scented tea, the tea must be scented with fresh flowers for hours at a time, multiple times. After being scented each time, the tea master must be very patient to remove the moisture that has been absorbed in to the tea from the fresh flowers.

Modern scented tea, also called flavored tea, is mixed with different dried flowers and dried fruits. These inclusions do not have much scent on their own, so the makers of flavored tea have to spray the tea mixture with essential oils to give it an aroma. Our scented tea is made with traditional methods, using fresh only flowers. History of Scented Tea Scented teas were invented in the Tang Dynasty (618-907). In that time, people would compress fresh leaves to make highly concentrated tea, and scent it with Long Lao (a blend of herbs) to give it a strong aroma. In the early Song Dynasty (960-1279), tea culture changed to appreciate pure tea without the addition of flowers and spices. In late Song Dynasty, around the 12th century, scented tea made its return in the form of jasmine and osmanthus tea from the region that is now Guangdong Province. This is the earliest record of jasmine tea.

In the Ming Dynasty (1368–1644), tea scholar Gu Yuan Qing, in his tea book “Cha Pu,” mentioned jasmine, rose, orange flower, gardenia, osmanthus, and plum blossom, etc to scent with tea. The ratio of tea to flowers was 3 parts tea to 1 part flower, as not to overpower the tea’s flavor. He also mentioned lotus tea made by placing tea leaves in a newly opened lotus flower then slowly drying it to absorb the lotus scent. At the end of the Ming Dynasty, zhu lang flower, dai dai flower were the most popular flowers to scent with. Jasmine tea was also produced in Ming Dynasty, but in very small quantities. Jasmine tea was mentioned in this time as a medicinal herb because it is regarded by Chinese medicine as an herb with balanced character, neither cooling or warming, but helpful in balancing chi. It was used for treat dry skin and tense muscles. By the 1850’s, Jasmine tea became very popular in northern China. At the time, it was very difficult to keep tea fresh during a long trip into the north.

Jasmine tea’s sweet aroma not only maintained its character in transit, but also preformed well when steeped in the north’s highly alkaline and mineral dense water. It should be noted here that jasmine flowers are not originally from China. Around 304 AD, during in Jin Dynasty, the jasmine flower is mentioned as an import from central Asia. Jasmine flowers were first propagated in the warm Yunnan, Guangdong, and Fujian Provinces. Much later, around 1880, out reaction to jasmine tea’s surge in popularity during the Qing Dynasty, Taiwan and Sichuan began producing their own jasmine flowers from bushes transplanted from Fujian. Since that time, Sichuan Province has grown to be one of the largest centers of jasmine tea production in China, alongside Fujian Province. Despite Fujian and Sichuan being the centers of Jasmine tea production, in the time since World War II, the production of jasmine flowers for jasmine tea has moved to warmer provinces. The country’s largest jasmine fields are now in Guangxi Province. Many jasmine tea producers in Fujian will transport their tea leaves to this region for the scenting process since jasmine flowers will only stay fresh for about nine hours.

Yuan Jiang County in Yunnan Province also has developed large jasmine flower fields. It is warmer in this region, so fresh jasmine flowers can be picked as early as March (other regions don’t harvest until May). Each jasmine growing area has different varieties of jasmine flowers, and since there are these different varieties can sent different grades of teas, there is a very wide range of possible flavors in jasmine tea. Our company carries different grades of jasmine tea and one rare tea that is scented with orchid. These are a great place to start if you would like to drink something other than pure tea leaves. If you’d like to make a blended flower tea of your own, you can try some of the following recipes: Use 1/2 Tbs of Monkey Picked wulong tea with 1 tsp osmanthus flower; 1 Tbs Da Fo Long Jing (Dragon Well) with 1 tsp osmanthus; 1 Tbs Gong Fu with 7 pieces of rose buds; 1 Tbs home store puer tea with 1/2 tsp chrysanthemum buds.

This can be a great way to experiment with blending some of your favorite herbs and fruits with teas, and this way you can personally control your quality of tea, flowers, fruit, and other inclusions. Harvesting and Making Scented Tea Most scented tea are made from blending completed green tea with fresh flowers, although some producers do use completed black or wulong tea. Scented tea’s production season depends very much upon the harvest season of different types of flowers. For example, good quality Fujian Province jasmine pearl’s green tea will be made in early April. The green tea will be stored until the jasmine blossoms grow, around the end of May to early June. It normally takes about 2-3 weeks for the scenting process, meaning the completed tea will be finished around the middle of June. In Sichuan Province, the completed good quality green tea will be finished in March. They store the tea in a cool area to wait for their jasmine flowers to grow, in early May. In Yunnan Province, they produce jasmine tea almost two months earlier than Fujian jasmine teas, making their tea’s character very strong.

Our Emperor’s Orchid tea, which takes about 8-10 days to scent, can be made early in the year, just as soon as the spring harvest green tea finishes production. This is due to the fact that orchid flowers have four seasons and are grown in a green house. Scented tea’s quality is distinguished by Chinese tea industry standards. In general, high quality scented tea is made from high end green tea made in early spring, and is scented multiple times with fresh flowers. These teas take a long time to process. For example, our Snow Drop Jasmine tea uses high grade green tea from Meng Ding tea region, similar to our Sweet Dew ( picking standard 1 bud: 1 leaf).Normally this tea is completed during the middle of March- early April. The tea will be stored in a cooler until around early May when the fresh jasmine flowers have grown. They will only pick jasmine flower buds just before before they are set to open, the jasmine tea masters refer to this type of jasmine flower bud as a “tiger’s palm.” The jasmine flowers must be used the same day they are picked, because their best aroma will strongest for about 9-12 hours.

They carry the fresh jasmine flowers back to the factory and allow them to breathe by piling the flowers about 10 cm high to lose some of their moisture. At this time, tea is removed the tea from cold storage. For high quality jasmine teas, they will use a ratio of 60% tea: 40% flowers. The first layer is 1/5 of the total quantity of green tea, covered by a layer of 1/5 the total quantity of jasmine. This is followed by another layer of green and jasmine flowers again, for a total of five layers at a time. This layering process must be completed within 1 hour. The tea will sit this way for 5-6 hours to slowly scent. After 5-6 hours, the tea and jasmine are mixed together to release heat and moisture. After the flowers and tea have been mixed, it sits again for another 5-6 hours. A machine is then used to separate the used jasmine flowers from the tea. The tea is carefully re-roasted to remove the moisture that has been absorbed from the fresh flowers during the scenting process. The dry leaves will be given a few days to rest and absorb the scent.

After a few days, the tea is ready to be scented again with another batch of fresh flowers that have just been picked that morning. The second scenting process, they will pile thicker amounts of tea leaves with a thicker amount of fresh flowers. This process is repeated over and over 5 times, which takes at least 2-3 weeks to finish. For lower grade jasmine tea, like our White Cloud Jasmine, they will use lower grade green tea. The same process is used, but they will pile the tea and flowers higher with a smaller amount of jasmine flowers. The tea will only be scented with jasmine 3 times. Many producers like to use rich, strong magnolia flowers for the first scenting process, like our Jasmine Pearls. For people who enjoy the natural rich aroma, magnolia will make the jasmine tea much stronger. Health Benefits of Scented Tea Besides receiving any benefits from the green tea, you also get the benefits from the flowers themselves. According to Chinese medicine, jasmine flowers can relieve the blood vessels around your eyes and help relax your muscles. Many people like to drink a cup of jasmine tea after a long day of work to calm the body. Orchid flowers are also used as medicinal herb by Chinese medicine practitioners.

According to Chinese medicine, it can help chi flow through your body. Even 2,500 years ago, the famous scholar Confucius, suggested that scholars keep an orchid flower near them during studies to refresh their brains. Some people are sensitive to scented tea, but we hope you can find enjoyment from our naturally scented fresh flower teas, made without chemicals and oils. How To Brew Scented Tea As with any type of tea, we suggest using 4 grams to 12-16 oz pot. Your water temperature should be about 190F. For pearl shaped tea, you need to infuse about 2-3 minutes for the first infusion, because it needs time to open and give flavor. For loose scented tea, from low to high grade, we suggest your first infusion should be about 1-2 minutes. Lower grades should always be brewed for a shorter amount of time. Adjust the amount of tea you use and brewing times for each infusion depending on how you like your tea. Good scented tea can be reused about 4-5 times. Judging Quality The difference is easy to spot between quality scented tea and a cheap commercial grade.

To test, infuse your scented tea for three minutes with hot water, then brew a second cup. For tea using scented oils, the flower fragrance and flavor will be entirely gone after just one or two infusions. True scented tea can be expected to hold its fragrance even after five infusions. As mentioned above, real scented tea is said to be “scented to the bone” – this should be evident when it is brewed. The dry tea leaves of high end scented tea should be smaller in size and have white hair from tea buds, like our Silver Dragon Jasmine Pearls . Good tea should use higher grade tea leaves with a high count of tea buds, which should still have its fresh green color. Good scented tea will yield a light amber-colored tea liquid. A Guide to Types of Tea - The Epicentre A Guide to Types of Tea / 0 comments A Guide to Types of Tea Just like grapes and wines, the taste of tea is dependent on where and how it is grown. We are providing this guide as a quick reference for flavor notes, countries of origin and notes of interest. The altitude, the soil, and the climate all have a marked effect on the flavor.

Varieties grown at the highest altitudes, for example, mature more slowly and have a lower yield, resulting in a higher quality. The main tea-producing countries are China, India, and Japan; however, there are a few other regions worthy of mention. Kenya is home to some very fine varieties, particularly those cultivated east of the Great Rift Valley, where some of the gardens are at altitudes of 1 1/4 miles (2 km) above sea level. The teas are all black, with a brisk flavor. In Georgia, it is grown on the slopes of the Caucasus Mountains, and the leaves are fermented to produce a black variety that gives a very mellow brew. The way in which tea is harvested, dried, and processed will affect the flavor of the brew: Indian tea tastes quite different to that from China or Ceylon, and teas from Assam in Northern India differ in flavor to those from Nilgiri in the South. Some are blended according to special recipes . Chinese Green Most familiar as the tea served in Chinese restaurants, these are all mild, with a pleasant fruity flavor. Gunpowder Green This is a classic brew that uses tightly rolled, unfermented leaves.

It yields a very pale drink with a light flavor. Chinese Oolong In general, these are stronger than green, but milder than black. Taiwan (Formosa) Oolong Considered by some experts to be one of the finest of teas, this has a natural fruity flavor that is not too strong. Formosa Oolong Peach Blossom This does not contain peach blossom-it takes its name from its unique peachy flavor that is found only in the best-quality teas. Chinese Black These range in flavor from mild, to smoked, to strong. Keemum A delicate and aromatic tea from Northern China, this is low in tannins with a deep, rich flavor. Lapsang Souchong A large-leaf tea that is rich and full-bodied, this has a very distinctive but delicate smoky, tarry flavor. Yunnan Western Contains a high proportion of the youngest leaves, this has a sweet taste and a light golden color. Indian Teas All of the varieties produced in this country are black. Assam One of the classic Indian varieties, this is grown in the Brahmaputra Valley in northeast India. The taste is strong and malty.

The best quality Assam contain the “tips,” or unopened buds, from the bushes and are known as Tippy Assam. Darjeeling Another popular choice from Northern India, this type is noted for its distinctive, delicate flavor. The small, broken-leaf grade produces a light, golden drink with a subtle flavor. Bushes from the highest gardens in the foothills of the Himalayas have large leaves that produce teas with a unique “muscatel” flavor of perfumed grapes. The most notable of all the various Darjeelings is Darjeeling Broken Orange Pekoe, which is sometimes called the champagne of tea. Ceylon Teas The varieties produced in Sri Lanka (formerly Ceylon) are all black. Dimbula Grown at altitudes reaching 11/4 miles (2 km) and over, this has a fine quality and, like most Ceylon tea, a rich color and flavor. Orange pekoe and broken orange pekoe are the usual leaf grades, resulting in a drink with an aromatic fragrance and a delicate, fresh taste. Kandy This variety is noted for its full-bodied quality and strength, appealing particularly to those who like a robust beverage.

Nuwara Eliya Light and “bright” with a fragrant flavor, this is excellent when served with lemon wedges. Uva This is a fine-flavored tea from the eastern slopes of the central mountains. Japanese Green Teas These are quite different from Chinese green teas because the flavor of some can be decidedly strong. Sencha These long, green leaves make a light, bright easy-to-drink tea that is good for everyday drinking. Sencha Brancha This is a combination of tea leaves and rice that results in a drink with a nutty flavor. White Teas Produced for the most part in China, white teas are made from the buds and young leaves, where others are made from more mature leaves. The buds and leaves may be shielded from the sun, so no clorophyll may be formed in them. Flavor is sweet and light. Blended Teas Most packages of commerical tea are made up of a blend of fifteen or more leaves from different areas. There are also some rather special traditional teas that are blended. English Breakfast is a blend of strong Indian teas that gives a full-bodied and fragrant drink. Earl Grey is a blend of Keemun and Darjeeling flavored with oil of bee balm.

The recipe was given to the diplomat Earl Grey by a Chinese mandarin, and the earl took the recipe back with him to England. Russian Caravan Tea is a blend of fine teas from China, Taiwan, and India. It was originally transported to Russia from India via camel caravan; hence its name. Herbal Teas There is also a wide range of flavored teas. They are flavored with flowers or fruits or with extracts such as chocolate, mint , or brandy. Many are flavored naturally with dried fruit, flowers and spices; some are flavored artificially. Herbal teas generally do not contain any caffiene (unless blended with other teas), though some wil still stimulative while others act as sedatives. They are often drunk for their effects or medicinal propertie. Most herbals are best on their own, without the addition of milk, lemon or sugar. Jasmine Tea Traditionally served with dim sum dishes, this is a classic Chinese tea. It is a green variety, exotically scented with the addition of real jasmine flowers. Rose Pouchong Tea From the province of Guangdong, this is made by interspersing flower petals with the tea leaves during drying. It makes a pale, soothing beverage.

Rose Congou is another rose-scented tea. Chrysanthemum This is medium strength black China tea blended with chrysanthemum flowers. Orchid This is obtained by blending a semifermented oolong tea with crushed orchid flowers. It makes a light, delicate, and fragrant brew, considered to be the tea of connoisseurs. Lychee Tea This is a traditional Chinese blend that is perfumed with the husks of the Lychee fruit. Fruit Teas Modern blends are produced using varied fruits: apricots, black currants, apples, wild cherries, passion fruit, oranges, lemons, and mangoes. The producers of fruit teas carefully blend their own mixtures of China, Indian, and Ceylon teas to go with the chosen fruit. Teas from Roots Ginger root tea, South Pacific Kava root and licorice teas are examples. Teas from Grains Roasted barley tea, known as bori cha in Korea and mugicha in Japan, has a coffee-like taste and is usually served cold. Roasted wheat tea also tastes like coffee. Roasted corn and toasted rice teas are also served in Korea.

Tea from other Herbs: Catnip and chamomile are used to calm, echinacea used to alleviate and help prevent cold and flu symptoms, Essiac is used to treat cancer, fennel , hibiscus used for longevity, honeybush, gentian, horehound, labrador, lapacho made from the inner bark of the Lapacho tree, lemongrass , coca tea made from coca leaves, mint teas, European mistletoe, nettle leaf, raspberry leaf, rooibos AKA red tea touted for its antioxidants, rose hip, sage , sassafras , skullcap, thyme , tulsi, vetiver, wong logat, woodruff, yarrow, yerba mate, and yuen kut lam kam wo tea. Rooibos, colloquially known as Red Tea, is an herbal plant that grows in South Africa. Because of its recent popularity we wanted to mention it separately. Rooibos is a flavorful, caffeine-free alternative for those seeking to eliminate caffeine intake.

Question: Pouchong tea is traditionally scented with the leaves of which flower?
Answer: Rose