Tea Lovers

Blooming tea is also known as flowering tea. This is a combination of edible flowers and black tea or green tea leaves that is like a bulb. Tea leaves are plucked in early spring in the morning before the buds are opening. Then the leaves are sewn with cotton thread and tied to a flower like Jasmine, lily, lavender or chrysanthemum. Then the leaves are shaped into balls, cones, mushrooms or any other shapes. Then the shaped teas are withered, oxidized and fired. After forming the ball, the flowering tea is sealed to secure the freshness. This product is placed on a boiling water, and you will see that the ball will unfurl gradually and open all the floral petals which look like a blooming flower. Therefore this tea is named as blooming tea. Blooming tea comes in a variety of flavors such as Jasmine, Marigold, chrysanthemum, lily, and lavender. This blooming tea has enormous health benefits to the consumers. Being the fan of the blooming tea, it is important to know what health bene...

 Four Seasons Oolong Tea from Taiwan 👉🍃🌍❤   This Four Seasons Oolong (Si Ji Chun) is a wonderfully aromatic lightly oxidised oolong grown around Mingjian Township in Nantou County, Taiwan. It is an expressive tea, yet it makes a very refreshing drink. This particular batch is from an autumn crop, plucked in March 2020. Four Seasons Oolong is named after the cultivar that is used to make this aromatic tea, Si Ji Chun , which started appearing in Taiwan in 1980’s. It is said that one farmer near Taipei noticed a tea bush in his garden growing much quicker than others. He planted that particular tea bush more systematically and could harvest leaves from it throughout the year, including during winter time when the bushes are normally dormant. Si Ji Chun has become very popular in Taiwan, as well as other countries, such as Thailand and Vietnam. It favours low altitude conditions but also provides farmers with a consistent crop throughout the whole year. The leaves that ...

Purple tea is a special type of tea produced mostly in Kenya, and smaller amounts in Japan, China and India. Unlike yellow, green, oolong, black, dark or white tea, purple tea is not a tea type–it’s a cultivar called TRFK 306/1 that can be used for making all types of tea. It’s a tea that contains same anti oxidants as purplish and blueish fruits such as blueberries, red cabbage or chokeberries – anthocyanins. In fact, purple tea contains very high levels of anthocyanin – 135 times more than regular green tea. However, purple tea doesn’t brew into a cup of purple-colored tea. The name comes from the fresh tea leaves of a tea plant that have a distinguishable purple hue. Naturally purple or blue color in teas is very rare, such as deep blue intense color of a herbal Butterfly Pea Flower tea.

👉Black Tea manufacture:   Withering: The objective of withering is to reduce the moisture in the t ealeaf by up to 70% (varies from region to region). Tea is laid out on a wire mesh in troughs. Air is then passed through the tea removing the moisture in a uniform way. This process takes around 12 to 17 hours. At the end of this time the leaf is limp and pliable and so will roll well.   Rolling: Tea is placed into a rolling machine, which rotates horizontally on the rolling table. This action creates the twisted wiry looking tealeaves. During the rolling process the leaves are also broken open, which starts the third process - oxidisation.  Oxidisation: Once rolling is complete, the tea is either put into troughs or laid out on tables whereby the enzymes inside the tealeaf come in to contact with the air and start to oxidise. This creates the flavour, colour and strength of the tea. It is during this process that the tealeaf changes from green, through light ...

KENYAN TEA 👉🍃🌍  Kenyan Tea is bright, strong and flavourful and is widely used in many of the highly advertised brands. Our Kenya Pekoe Fannings Tea is sourced from East of the Rift KTDA Tea Estates which are regarded as producing the best pure indigenous tea from Kenya (Pure Kenya Tea) and are processed directly at source in their impressive array of tea factories. They are lovely teas and we’re delighted to share them with you. Tea was first grown in Kenya from 1903 but grew in scale in the mid-1920s. This growth was caused by colonial style farms but this development was damaged in the great recessions of 1929 and 1930. In the early 1930s Kenya had about 4800 hectares growing tea but due to legislation imposed by the colonial government there, small holder expansion was forbidden.  Kenyan became independent in 1962/63 and on the 20 January 1964 the KTDA (Kenya Tea Development Authority) was formed and given statute in law; “In order to promote and foster the development...

Ceylon Tea  Sri Lankan tea known for generations as “Ceylon Tea” is reputed for its’ taste and aroma world over. Sri Lanka is the largest producer of orthodox tea in the world. Currently, Sri Lanka ranks as the fourth largest tea producer of the world.  In the global export front, the country holds the position of third largest exporter of tea. Sri Lanka applies ISO 3720 as the minimum standards for tea. Sri Lankan tea growers and manufactures adopt Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) and produce tea under the highest social and environmental standards. The tea processing factories for exports continually improve and upgrade to meet required technical and hygienic standards to conform to the international food safety requirements.   ost Sri Lankan tea producers have also consistently promoted the adoption of the most stringent agricultural standards and practices, particularly through the adoption of international quality certifi...