The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Tea infusions ( Camellia Sinensis ) were useful for treating ailments, calling Tea the "Empress of all Herbs".
Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
The health effects of tea have been examined ever since the first infusions of Camellia Sinensis about 4700 years ago in China.
White tea (Bai Cha)
is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province. More recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India. White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow, light to the taste, and is free shaped.
Some white teas from our menu:
Silver Needle Organic from Fujian, China $13/oz
Bai Mu Dan Organic from Yunnan, China $12/oz
Moonlight Wild from Yunnan, China $19/oz
Silver Yeti Organic and Fair Trade from Nepal $14/oz
Green tea (Lu Cha)
is made from the leaves that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West, where black tea has been the traditionally consumed tea. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Some green teas from our menu:
Jasmine Pearls Organic from Fujian, China $9/oz
Dragon Well Organic from Zhejiang, China $10/oz
Heavenly Blue Peak from Zhejiang, China $10/oz
Lao Shan Lu Cha Organic from Shandong, China $9/oz
Teahouse Matcha Organic from Kagoshima, Japan $20/20gr
Ceremonial Grade Matcha from Wazuka, Japan $38/30gr
Sencha Select Organic from Wazuka, Japan $8/oz
Genmaicha Organic from Wazuka, Japan $8/oz
Kukicha Organic from Kagoshima, Japan $7/oz
Gyokuro Natural from Wazuka, Japan $22/oz
Ganesha Green, from Nepal $9/oz
Oolong (Wulong Cha)
is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gong Fu tea. The name oolong tea came into the English language from the Chinese meaning "black dragon".
Some oolong teas from our menu:
Mao Xie (Hairy Crab) from China $8/oz
Drunken Concubine (Zui Gui) from Fujian, China $16/oz
One Bush (Phoenix Bird) from Guangdong, China $8/oz
Wuyi Yan Cha from Fujian, China $23/0z
Tie Guan Yin (Iron Goddess of Mercy) from Fujian, China $12/oz
Milky Organic from Pinglin, Taiwan $12/oz
GABA #12 Organic from Pinglin, Taiwan $22/oz
Black tea (Red) (Hong Cha)
is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese language and the languages of neighboring countries, black tea is known as "red tea or Hong-cha", a description of the color of the liquid; the Western term "black tea" refers to the color of the oxidized leaves.
Some black (red) teas from our menu:
Golden Monkey Organic from Fujian, China $8/oz
Black Dragon from Fujian, China $9/oz
Lapsang Souchong from Fujian, China $8/oz
Earl Grey Supreme Organic from Yunnan, China $14/2oz
Elevation Sun Moon Lake Organic from Nantou, Taiwan $18/oz
Golden Assam Organic from Assam, India $8/oz
Darjeeling Organic and FT from India $9/oz
Masala Chai Organic from India $10/2oz
Noir Organic from Rarjstan, Nepal $9/oz
fermented (Hei Cha)
2002 Wild Liu Bao from Guanxi, China $14/oz
2017 Fuzhuan Wild Trees from Hunan, China $22/oz
Pu-erh tea
is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Herbals
ALFALFA LEAF arthritis/hangover/cholesterol -INFUSION
AMLA BERRIES womens health/cancer -INFUSION
ASHWAGANDHA * memory/fatigue - DECOCTION
ASTRAGALUS ROOT * stress/aging -DECOCTION
BILBERRY LEAF cholesterol/eyesight -INFUSION
BLACK COHOSH ROOT menopause/anxiety -DECOCTION
BOLDO LEAF digestion/liver -INFUSION
BORAGE * overall restoration -INFUSION
BRAMHI LEAF mental focus -INFUSION
CALENDULLA FLOWERS sore throat/stomach ulcer -INFUSION
CHAMOMILE FLOWERS digestion/anxiety -INFUSION/TINCTURE
CHAPARRAL LEAF dental care -INFUSION
CHRYSANTHEMUM FLOWERS bones/liver -INFUSION
DAMIANA LEAF depression/headaches -INFUSION
DANDELION LEAF liver cleanse/sugar level -INFUSION
ECHINACEA LEAF common cold/infections -INFUSION
ELEUTHERO ROOT * overall health/memory -INFUSION
ELDER FLOWERS inflamation/bacterial infections -INFUSION
ELDER BERRIES cancer/cellular level -INFUSION
EUCALYPTUS LEAF common cold/dental relief -INFUSION
FEVERFEW migranes/arthritis -INFUSION/TINCTURE
FOTI ROOT heart/lymphs -INFUSION/DECOCTION
GINGER ROOT nausea/coldseason -INFUSION/DECOCTION
GINSENG ROOT * “all healing” stress/cancer -INFUSION
GOTU KOLA circulation/skin restoration -INFUSION
HAWTHORN BERRIES high blood press/insomnia -DECOCTION
HIBISCUS FLOWERS poor apetite/heart -INFUSION
HOLY BASIL LEAF * stress/aging -INFUSION
HYSSOP LEAF vein restore/cleansing -INFUSION
JASMINE FLOWERS liver disease/anxiety -INFUSION
LAVENDER FLOWERS insomnia/anxiety -INFUSION
LEMON BALM * antiviral/anxiety -INFUSION/TINCTURE
LEMON GRASS joints/muscle pain -INFUSION
LEMON PEEL cleanser/teeth -INFUSION
LEMON VERBENA nervous system/stress-INFUSION
LICORICE ROOT digestive tract/infections -INFUSION/DECOCTION
LINDEN LEAF AND FLOWERS kidneys/cold -INFUSION/TINCTURE
MORINGA LEAF energy booster/blood press -INFUSION
NEEM LEAF skin and hair/antibacterial -INFUSION
NEETLE LEAF tissue/healing -INFUSION
ORANGE PEEL cholesterol/kidneys -INFUSION
OREGON GRAPE ROOT * anemia/blood cleanse -INFUSION
OSHA ROOT overall health - DECOCTION
PASSION FLOWER anxiety/aphrodisiac -INFUSION/TINCTURE
PAU D’ARCO ROOT yeast infections/cold -INFUSION
PEPPERMINT refreshing/anxiety -INFUSION
PURPLE ROSE BOUTONS relaxation -INFUSION
RASPBERRY LEAF diarrhea/stomach -INFUSION
REISHI MUSHROOM POWDER immune system booster -DECOCTION
RHODIOLA ROOT* immune system/depression -INFUSION/TINCTURE
ROSEHIPS immune system/kidneys -INFUSION
ROSE PETALS AND BUDS skin/aphrodisiac -INFUSION
VALERIAN ROOT insomnia/headache -INFUSION/TINCTURE
VERVAIN mood/detox -INFUSION/TINCTURE
YERBA MATE focus/digestion -INFUSION
* tonics or adaptogenics are known to help the whole system adapt to sTRESS
Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
The health effects of tea have been examined ever since the first infusions of Camellia Sinensis about 4700 years ago in China.
White tea (Bai Cha)
is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province. More recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India. White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow, light to the taste, and is free shaped.
Some white teas from our menu:
Silver Needle Organic from Fujian, China $13/oz
Bai Mu Dan Organic from Yunnan, China $12/oz
Moonlight Wild from Yunnan, China $19/oz
Silver Yeti Organic and Fair Trade from Nepal $14/oz
Green tea (Lu Cha)
is made from the leaves that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West, where black tea has been the traditionally consumed tea. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Some green teas from our menu:
Jasmine Pearls Organic from Fujian, China $9/oz
Dragon Well Organic from Zhejiang, China $10/oz
Heavenly Blue Peak from Zhejiang, China $10/oz
Lao Shan Lu Cha Organic from Shandong, China $9/oz
Teahouse Matcha Organic from Kagoshima, Japan $20/20gr
Ceremonial Grade Matcha from Wazuka, Japan $38/30gr
Sencha Select Organic from Wazuka, Japan $8/oz
Genmaicha Organic from Wazuka, Japan $8/oz
Kukicha Organic from Kagoshima, Japan $7/oz
Gyokuro Natural from Wazuka, Japan $22/oz
Ganesha Green, from Nepal $9/oz
Oolong (Wulong Cha)
is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gong Fu tea. The name oolong tea came into the English language from the Chinese meaning "black dragon".
Some oolong teas from our menu:
Mao Xie (Hairy Crab) from China $8/oz
Drunken Concubine (Zui Gui) from Fujian, China $16/oz
One Bush (Phoenix Bird) from Guangdong, China $8/oz
Wuyi Yan Cha from Fujian, China $23/0z
Tie Guan Yin (Iron Goddess of Mercy) from Fujian, China $12/oz
Milky Organic from Pinglin, Taiwan $12/oz
GABA #12 Organic from Pinglin, Taiwan $22/oz
Black tea (Red) (Hong Cha)
is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese language and the languages of neighboring countries, black tea is known as "red tea or Hong-cha", a description of the color of the liquid; the Western term "black tea" refers to the color of the oxidized leaves.
Some black (red) teas from our menu:
Golden Monkey Organic from Fujian, China $8/oz
Black Dragon from Fujian, China $9/oz
Lapsang Souchong from Fujian, China $8/oz
Earl Grey Supreme Organic from Yunnan, China $14/2oz
Elevation Sun Moon Lake Organic from Nantou, Taiwan $18/oz
Golden Assam Organic from Assam, India $8/oz
Darjeeling Organic and FT from India $9/oz
Masala Chai Organic from India $10/2oz
Noir Organic from Rarjstan, Nepal $9/oz
fermented (Hei Cha)
2002 Wild Liu Bao from Guanxi, China $14/oz
2017 Fuzhuan Wild Trees from Hunan, China $22/oz
Pu-erh tea
is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Herbals
ALFALFA LEAF arthritis/hangover/cholesterol -INFUSION
AMLA BERRIES womens health/cancer -INFUSION
ASHWAGANDHA * memory/fatigue - DECOCTION
ASTRAGALUS ROOT * stress/aging -DECOCTION
BILBERRY LEAF cholesterol/eyesight -INFUSION
BLACK COHOSH ROOT menopause/anxiety -DECOCTION
BOLDO LEAF digestion/liver -INFUSION
BORAGE * overall restoration -INFUSION
BRAMHI LEAF mental focus -INFUSION
CALENDULLA FLOWERS sore throat/stomach ulcer -INFUSION
CHAMOMILE FLOWERS digestion/anxiety -INFUSION/TINCTURE
CHAPARRAL LEAF dental care -INFUSION
CHRYSANTHEMUM FLOWERS bones/liver -INFUSION
DAMIANA LEAF depression/headaches -INFUSION
DANDELION LEAF liver cleanse/sugar level -INFUSION
ECHINACEA LEAF common cold/infections -INFUSION
ELEUTHERO ROOT * overall health/memory -INFUSION
ELDER FLOWERS inflamation/bacterial infections -INFUSION
ELDER BERRIES cancer/cellular level -INFUSION
EUCALYPTUS LEAF common cold/dental relief -INFUSION
FEVERFEW migranes/arthritis -INFUSION/TINCTURE
FOTI ROOT heart/lymphs -INFUSION/DECOCTION
GINGER ROOT nausea/coldseason -INFUSION/DECOCTION
GINSENG ROOT * “all healing” stress/cancer -INFUSION
GOTU KOLA circulation/skin restoration -INFUSION
HAWTHORN BERRIES high blood press/insomnia -DECOCTION
HIBISCUS FLOWERS poor apetite/heart -INFUSION
HOLY BASIL LEAF * stress/aging -INFUSION
HYSSOP LEAF vein restore/cleansing -INFUSION
JASMINE FLOWERS liver disease/anxiety -INFUSION
LAVENDER FLOWERS insomnia/anxiety -INFUSION
LEMON BALM * antiviral/anxiety -INFUSION/TINCTURE
LEMON GRASS joints/muscle pain -INFUSION
LEMON PEEL cleanser/teeth -INFUSION
LEMON VERBENA nervous system/stress-INFUSION
LICORICE ROOT digestive tract/infections -INFUSION/DECOCTION
LINDEN LEAF AND FLOWERS kidneys/cold -INFUSION/TINCTURE
MORINGA LEAF energy booster/blood press -INFUSION
NEEM LEAF skin and hair/antibacterial -INFUSION
NEETLE LEAF tissue/healing -INFUSION
ORANGE PEEL cholesterol/kidneys -INFUSION
OREGON GRAPE ROOT * anemia/blood cleanse -INFUSION
OSHA ROOT overall health - DECOCTION
PASSION FLOWER anxiety/aphrodisiac -INFUSION/TINCTURE
PAU D’ARCO ROOT yeast infections/cold -INFUSION
PEPPERMINT refreshing/anxiety -INFUSION
PURPLE ROSE BOUTONS relaxation -INFUSION
RASPBERRY LEAF diarrhea/stomach -INFUSION
REISHI MUSHROOM POWDER immune system booster -DECOCTION
RHODIOLA ROOT* immune system/depression -INFUSION/TINCTURE
ROSEHIPS immune system/kidneys -INFUSION
ROSE PETALS AND BUDS skin/aphrodisiac -INFUSION
VALERIAN ROOT insomnia/headache -INFUSION/TINCTURE
VERVAIN mood/detox -INFUSION/TINCTURE
YERBA MATE focus/digestion -INFUSION
* tonics or adaptogenics are known to help the whole system adapt to sTRESS
Steeping Guidelines
These are general guidelines and will help you brew loose tea leaves, but since tea is a personal experience remember to try different steeping times and tea amounts to fit your taste and make a perfect cup for yourself.
Average amount of tea leaves per 8 Oz cup is 3 to 4 grams, consider this ratio when you are using a larger teapot or a gai-wan.
White tea
water temperature 176 F
steeping time 4 minutes, multiple infusions
Green tea
water temperature 176-185 F
steeping time 1 minute, multiple infusions
Oolong tea
water temperature 194-203 F
steeping time 3 minutes, multiple infusions
Black tea
water temperature 203-212 F
steeping time 3 minutes, multiple infusions
Puerh tea
water temperature 212 F
steeping time 0.5 minute, multiple flash infusions
These are general guidelines and will help you brew loose tea leaves, but since tea is a personal experience remember to try different steeping times and tea amounts to fit your taste and make a perfect cup for yourself.
Average amount of tea leaves per 8 Oz cup is 3 to 4 grams, consider this ratio when you are using a larger teapot or a gai-wan.
White tea
water temperature 176 F
steeping time 4 minutes, multiple infusions
Green tea
water temperature 176-185 F
steeping time 1 minute, multiple infusions
Oolong tea
water temperature 194-203 F
steeping time 3 minutes, multiple infusions
Black tea
water temperature 203-212 F
steeping time 3 minutes, multiple infusions
Puerh tea
water temperature 212 F
steeping time 0.5 minute, multiple flash infusions