teapod

Classic green tea

Smooth, delicate and light chun mee green tea that is full of flavour without any nasty bitterness. One of the most commonly drunk green teas in China – it’s classic ‘eyebrow’ shape and style is a favourite for it’s delicate flavour and light liquor. Brewed at the correct temperature, this tea will never taste bitter and should have a slightly sweet character.

Heat freshly drawn water to about 80 degrees centigrade, infuse for up to three minutes and drink without milk.

Jasmine Dragon Pearls

The very best of Jasmine floral sweetness – exquisite hand-rolled balls of Chinese Fujian green tea scented with jasmine. Only the finest buds are selected to become Jasmine Dragon Pearls. Dried with Jasmine flowers, the aroma is soaked up into the tea like a sponge – then the buds are hand-rolled together to make tight balls that open out in the pot when brewed.

Heat freshly drawn water to about 80 degrees centigrade, infuse about eight pearls per cup for two to three minutes and drink without milk.

Moroccan Mint (teapod blend)

A North African classic with a modern twist – minty, refreshing and best with a hint of sugar! (Chinese Gunpowder green tea, peppermint leaves and fennel seeds)

Drunk by the gallon in the souks of Morocco from delicate tea pots in small glasses, this sweet and minty combination is traditionally made with mint leaves and gunpowder green tea (called so for it’s tightly-rolled leaves reminiscent of gunpowder shot).  This blend contains fennel seeds for an extra little digestive. 

Heat freshly drawn water to about 80 degrees centigrade, infuse for up to three minutes, add sugar to taste and drink without milk.

Special Oolong

Half-way between a green tea and a black tea – smooth and creamy with delicate hints of peach. (Semi-oxidised Chinese Oolong Ti Guan Yin Fancy)

Otherwise known as “Iron Goddess of Mercy” this oolong tea is one of the best examples of a semi-oxidised tea.  It’s half-way between a green tea and a black tea and retains all the best attributes of both – without the astringency of a green tea and the high tannins of a black tea.  Well worth a try!

Heat freshly drawn water to about 80 degrees centigrade, infuse for up to three minutes and drink without milk.