Featured Spice Blends, Herbs and Tea

Ginseng Oolong. This tea comes from the Chinese province of Hainan and is also called Lan Gui Ren or Ren  Shen. It is based on high quality green Oolong where only the youngest sprouts are used. The leaves are dusted with ginseng and licorice root, after withering and rolling and before the subsequent drying stage. The cup is golden-green while the ingredients underline the delicately soft, slightly sweet flavor. This tea can be infused more that on once, but the first two infusions are most desirable.

Ingredient: Green tea, ginseng powder, licorice. In the case of high blood pressure, excessive consumption of licorice should be avoided.

Steeping: 1 heaping tsp. /6 ounce serving

Water temperature 176 to 194 degrees /steep 2 to 3 minutes

Milky Oolong Fujian Province. Probably one of the most unusual tea specialties as far as production goes, as well as character is produced almost entirely by hand in the Province of Fijian. Immediately after withering the still moist leaves are gently heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup color and invokes the distinct creamy scent and taste. Finally, the leaves are rolled manually and dried. An extremely mellow, beautiful tea which will quickly win over many new tea lovers.

Ingredients: half-fermented tea, natural flavoring (lactose).

Steeping: 1 heaping teaspoon /6 ounce serving /
Water temperature 180 - 194 degrees / steep 2 to 3 minutes