Matariki
Manuka, Kawakawa, Fennel, Osmanthus and Lapsang Souchong blended for a refreshing and flavourful tea.
New Zealand Maori have long used Manuka as an anti-inflammatory, anti-microbial, for chest congestion and as a blood purifier. Kawakawa is an anti-inflammatory and used to aid in digestion.
Fennel aids stomach relief and sore throat. Lapsang Souchong tea is smokey and smooth in texture and full flavoured with rich nutty notes. A touch of Osmanthus adds a beautiful floral, sweet finish. The combination makes a smooth, pleasing tea, slightly puckering and deeply satisfying.
Brewing method: Use 1 teaspoon for each cup using 90°C water and steep for 1-2 minutes.
Westlake Emerald
(Xi Hu Long Jing 西湖龙井)
Hangzhou, Zhejiang
Westlake Emerald is a pan-roasted green tea granted the status of Gong Cha, or Imperial tea, in the Qing dynasty by the Kangxi Emperor.
Long Jing tea leaves are roasted early in processing to stop the natural oxidation process. The actions of the enzymes are halted by "firing" or steaming the leaves before they completely dry out. As such, Westlake Emerald tea leaves experience minimal oxidation. Natural chemicals in green tea called polyphenols are thought to provide its anti-inflammatory and anti-carcinogenic effects.
When steeped, the tea produces a yellow-green color. The tea contains vitamin C and theanine that produce relaxing and rejuvenating effects. This tea also contains one of the highest concentrations of catechins among teas. Catechins are antioxidants that are said to help prevent cell damage.
Brewing method: Use 1 teaspoon per cup of tea. Water should be between 70-75°C. Leaves should be steeped for 1-2 minutes for first brew and increased for subsequent brews.
Silver Needles
(Bai Hao Yin Zhen 白毫银针)
Fuding, Fujian
Highly sought after as it is only on two days of the year that the tea plant’s young unopened buds are perfect for harvesting and only these are handpicked and sorted. Tiny white down hairs cover the delicate leaves, giving the tea a unique silvery-white sheen. High levels of theanine make this tea naturally decaffeinating and induces relaxation and rejuvenation. White tea is also known to reduce the risk of cancer, cardiovascular disorders and improve oral health. Antioxidants and anti-aging properties make this tea a beauty must have.
It is the finest quality tea and only harvested in Spring. It is mellow on the taste buds even if brewed with a high temperature. The fragrance is a very light, fresh flower bloom scent.
Brewing method: Use 1 teaspoon of Silver Needle per cup with water between 80°C-85°C. Allow to steep for 2 minutes. Steep 30 seconds longer for each subsequent brew.
Dragon Pearls
Pu'er Sencha (普洱)
Yunnan
Pu'er tea was originally made in a place called Xi Shuang Banna (西双版納), located at the South end of Yunnan province. Historically, Pu'er tea was considered an ethnic tea specially made and drunk by minority races. Pu'er is the only tea that gives us a chance to enjoy the taste of leaves produced from ancient tea trees.
Raw Pu'er is highly prized by tea collectors as it does not go through the piling process, it is harvested and stored naturally. With this style of tea, the aroma is fresh, the taste can be mildly bitter with a sweet aftertaste. Pu'er tea is drunk to promote weight loss and is credited with cardiovascular protection. Dragon Pearls are hand rolled and sized for a sharing pot and can be brewed multiple times.
Brewing method: Use 1 pearl per pot with water between 80°C-85°C. Allow to steep for 2 minutes. Steep 30 seconds longer for each subsequent brew.