or should they be called the Flowering Tea? - They are all one in the same.
Our blooming teas use the seasonal-picked silver needle teas as the base. Each are hand-tied with full-bloom flowers.
The blooming tea, while maintaining the traditional tea taste, combines the robust fragrances and the artistic look stemming from the blossoms of the natural flowers.
Before the tea blooms, the blooming tea ball looks like this:
After pouring in hot water, the blooming tea transforms into art.
We carefully select the highest quality tea leaves and flowers during the optimal time of the season and guarantee the most fresh and natural taste.
Still wondering how the transformation from bud to flowering works? Watch how they bloom.
The Types of Tea
Tea drinkers use the following methods to classify tea:
By Seasons:
Spring Tea - Moderate spring temperatures, abundant rainfall, coupled with six months of recuperation during winter, making spring tea fertile in leaves, light green in color, soft in the leaf texture. Spring teas have plenty of amino acids and the corresponding total nitrogen and multiple vitamin, making spring tea not only full of freshness in taste and aroma but also full of nutrition.
Summer Tea - The hot weather results in the rapid growth in tea shoots, decreasing tea contents that can be dissolved in the water, particularly the amino acids and total nitrogen reduction, hence making the tea flavor and aroma stronger than the Spring Tea. The bitter taste in the anthocyanins, caffeine, tea polyphenol content stronger than Spring Tea, is the reason Summer Teas taste bitter than the Spring counterpart, also deep in color.
Autumn Tea - Temperature condition in autumn ranges between the spring's and the summer's. After continuous growth through spring and summer, mineral extraction decrease, shoot buds containing material relative reduction in leaf size, leaves vary in size and are yellowish, taste and aroma become milder.
Winter Tea - In the cooler climate, shoot buds grow slower, minerals and other ingredients gradually accumulated, taste and aroma become stronger.
By Colors:
There are six different types of tea in terms of color:
The tree may grow from one or two feet to as much as twelve. In the rivers and gorges of the Province of Si Chuan , China there are trees whose girth is such that it requires two men to embrace them. Those trees must be felled for plucking.
Its
trunk is suggestive of the gourd and its leaves of the gardenia. The
flower is like that of the wild red rose turned white. The seeds are
like those of the coir palm. The leaves have the fragrance of cloves
while the roots are as those of the walnut.
The character for tea, which we call Cha,
is sometimes made with ''herb" as the significant element, sometimes
"tree" and sometimes both. Its common name is varied with Chia, She, Ming or Ch'uan.
