** This Month is Craft Month **
Reginald Ames is offering a 30% discount on a great range of fantastic loose leaf teas and herbals for this month.
Place your order between the 1st and the 31st March to receive your discount.
Email: [email protected] Tel: 01732 351489
22000 - Jasmine Ying Zhen
(Jasmine Silver Needle) This white tea is produced by the imperial plucking method, performed at dawn on just two days of the year. During the manufacture the leaf is laid intertwined with Jasmine blossom so that the delicate jasmine scent is absorbed by the tea. The liquor is light and bright with a beautiful jasmine scent.
Brew with freshly drawn boiled water that has been allowed to cool for 2 minutes for 3-5 minutes.
25020 - Pai Mu Tan/Bai Mu Dan
From Fujian province (the classical and ancient province for white and jasmine teas).
One of the most natural processed tea types. Naturally withered, no rolling, and naturally dried.
During the manufacture of Ying Zhen (Silver Needle), freshly plucked tea buds are laid on to large blankets in the sun to wither and dry naturally. Once the leaf has withered enough, it is sorted into just three grades: First is the pure bud, needle like in appearance, classed as Ying Zhen (Silver Needle), second is a mixture of bud and large leaf classed as Pai Mu Tan (White Peony) and finally the remaining leaf Shou Mei (Longevity Eyebrow). The liquor of Pai Mu Tan is light and delicate with a slightly stronger nutty character than you would find with Ying Zhen.
To brew this tea it is best to use approximately 3g of tea per cup and to infuse for 4-5 minutes with water that is freshly drawn, boiled and allowed to cool for 2 minutes prior to brewing.
61040 - Blackcurrant with Leaves
A black Chinese leaf blended with Blackberry Leaves and scented with Blackcurrant flavour.
Brew with freshly drawn boiled water for 3-5 minutes.
Email: [email protected]
Tel: 01732 351489
