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Yerba Mate is a small shrub grown mainly in South America. It is a sub species of the holly family. The leavea are harvested and dried.
This is a small leaf tea, known as Pekoe Fannings. The leaf size makes it a strong, quick brewing tea.
The leaves are rolled into small pellets which unfurl during brewing. The amber liquor has a gentle, smooth, slightly herbal flavour.
Green tea is heaped next to piles of Jasmine flowers so that the perfume is absorbed by the tea. Tea scented with the aroma of jasmine flowers has been a specialty in China since the Sung Dynasty ruled over 800 years ago.
Leaves are withered and dried over smoking wood fires to give this tea its famous smoky aroma and flavour.
China Congou black leaf tea is layered with pink rose petals to give a mellow, sweet-tasting tea with a wonderfully perfumed aroma.
Yunnan is in the south west of China. The brown leaves are flecked with golden tips and give a rich, slightly earthy, malty flavour.
The old favourite! Flavoured with oil of Bergamot. Very refreshing.
Black tea flavoured with bergamot and blue mallow flowers.
A carefully balanced blend of Assam and Ceylon teas that gives a bright, flavoursome morning tea.
Small pellets of Gunpowder tea are blended with peppermint oil to give the flavour that is so popular in Morocco.
Assam teas grow in the Brahmaputra valley where humidity is high and temperatures soar. The bushes grow well in such conditions and produce teas that are rich, smooth and malty in flavour.
India’s north eastern region of Darjeeling is set in the foothills of the Himalayas. Second flush teas are picked in May and June after the bushes have lain dormant over the Winter.
The Japanese green tea – bancha – infused with cherries to produce a sweet but refreshing taste.
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