1: Green Tea Brewing Tips:
Green tea, both Chinese and Japanese, should be brewed at a slightly lower temperature than black and other teas. The water for green tea should only be heated to about 180 F, or 82 C. This lower temperature will allow the delicate flavours and aromas to be steeped out without being burnt.

Use a kitchen thermometer to check your kettle, and soon you will get accustomed to the sound your kettle makes when the water reaches your desired temperature. It is helpful if your kettle is transparent or translucent, otherwise try boiling some water in a small pot. When the first tiny bubbles just begin to rise in the pot, the water will be just over 180 F. Green tea and white tea should both be brewed at the lower temperature of 180 F, or 82 C. Oolong tea should be brewed slightly hotter, about 200 F, or 93 C. Black tea, pu-errh tea and other fully oxidized teas should be brewed at a full boil to fully extract their flavour and essence.

Always use water that tastes good to you when brewing tea, beer, wine, mead, or anything else, though this may seem obvious. Bad tasting water doesn’t get better by boiling. Tap water may contain metals and possibly flouride, both of which will give your tea a strong metallic or chemical nose and aftertaste. Use a charcoal filter system, or try a good spring water. Reverse-osmosis water has all natural salts removed, and tastes flat.

If you are purchasing green tea in a coffee shop, let the water cool significantly before steeping. The hot water tap on European espresso machines superheats the water to such an extent that even black tea will taste burned. These extremely high temperatures make excellent espresso and coffee, but will kill your tea. Perhaps this is why coffee drinkers are unaware of the exquisite flavours available to us that know.

When brewing green tea use a method that will allow room for the leaves to swell and expand. If using a tea ball, only fill it one-third full to allow the water to swirl around and wash the magic into your cup. Rinse the leaves gently to avoid bruising the green tea leaves. Wringing out a teabag, especially with oxidized black and pu-errh teas, will extract the natural tannic acids from the leaves, which are unnecessarily bitter.

Green tea can be steeped anywhere from 45 seconds to five minutes. Any added herbs need longer to release their essense. Black and oxidized teas need at least three minutes covered steeping time to release the full complexities of flavour. Green tea can be steeped a second or third time, each successive washing will reveal new aroma and tastes to delight you.

Tea can also be decaffeinated by steeping for 45 seconds, discarding the liquor, and steeping the same leaves again. Up to 95% of the caffeine should be extracted in the first washing. With this method you can also enjoy green tea and other teas late into the evening, without fear of insomnia.

In conclusion, use good tasting water, watch the temperature, boil using only heat, allow room for the tea leaves to expand, and above all, enjoy often!
 

2：Tea Claasification
All tea comes from the Camellia sinensis plant, a warm-weather evergreen. How the fresh leaves of the tea plant are processed and their level of contact with oxygen determine resulting types of tea. During oxidation, tea leaves undergo natural chemical reactions that result in distinctive color and taste characteristics. Green tea is not oxidized at all—the leaves are fried, rolled and dried while black tea is allowed to oxidize for two to four hours. Oolong tea falls somewhere between green and black teas, in that the leaves are only partially oxidized.White tea and Yellow tea are slightly oxidized.

Tea is divided by grades, determined by leaf appearance,lustre,aroma,taste......
 

   Description: Tie Kuan Yin
( Listed one of the Top Ten Teas of China )

Details: Tie Guan Yin is a premium variety of Chinese oolong tea. Named after " Guan Yin", it has also been translated as "Iron Goddess of Mercy" ( "Guan Yin" means: " Godness of Mercy " in English). Other spellings and names include Ti Kuan Yin, Tit Kwun Yum, Ti Kwan Yin, Tie Guan Yin, Iron Buddha, Iron Goddess of Mercy.

Tie Kuan Yin oolong tea wins the reputation of "Lingering fragrance remains after seven infusions". Its flavor is more robust than most typical oolongs. It has achieved unprecedented popularity throughout Asia, North America,Europe and Oceania.To ensure the highest quality, the Tie Kuan Yin oolong tea we supply is processed in the traditional way at every stage of processing. It produces a very flowery aroma and taste. Tea lovers and experts cherish this tea very much! Listed as one of the Top Ten Teas of China.

This Tie Kuan Yin is quite a premium quality oolong tea.It produces a very flowery and fruity aroma, smooth and mellow taste, a good aftertaste that lasts long.

Keemun black tea is one of the Top Ten Teas of China, and is also world famous.

"Keemun" is the English spelling for "Qimen". Qimen,the southern-most county of Anhui province where Keemun Black tea is produced, is situated at 29'55'' North Latitude and 119'50'' East longitude,with an average elevation of about 400 metres and a climate bordering on that of subtropica. Such a natural environment, favorably endowed with a temerate cilmate, plentiful rainfall and cloud-encircling dense forests on peaks where tea--growing spots are, has been the vital factor that nurtures the typical quality of Keemun Black Tea.

since the year 1875, when it was first produced, Keemun Black Tea has enjoyed world renown for having won such titles of celebrity as "the Ace of the three rich-aroma teas of the world",and even having been praised as "The Queen Of Fragrance" and "a prodigy of teas".



 

Among all the Keemun Gongfu( or, Congou ) black teas, Keemun Hao Ya is generally the highest grade,known for its fine buds,showing prominent amounts of golden tips. Keemun Hao Ya is produced with the utmost of efforts and skills. "Hao Ya"(means"tippy buds,golden buds")means the leaves with the best appearance. The narrow,even,bright lustre,tightly twisted black leaves brew into a brilliant reddish-gold cup with a full-bodied fruity, sweet flavor and a unique aroma that is somewhat like orchid aroma,or, somewhat like rose aroma,or,somewhat like a honey aroma; such an aroma is called"Keemun arom" internationally. Keemun Hao Ya tastes wonderful,smooth,mellow,soft, and sweet. It also goes exceptionally well with baked goods like breads and cakes and muffins. Try a cup of Keemun Hao Ya in the afternoon, and we will discover a special pleasure that could easily become habit-forming.

When milk is added, the milk doesn't rob the fragrance of the tea. It has an intense red liquor boasting strong flavor that will be both long lasting and delightfully refreshing to fans of black teas.