Tea Special Offer September 2022

** HERE COMES AUTUMN **
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 30th of September to receive your discount.
Email: [email protected]

Tel: 01732 351489

20400 - Rose Congou

Manufactured from the finest leaves that have been part fired to reduce the moisture content and then gently infused with the scent of Rose through a process of layering with Rose Petals. The liquor is rich and deep with a delicate rose note carrying above the slightly nutty Keemun base.

Brew with freshly drawn boiled water for 3-5 minutes.

25100 - White Monkey

From the lower hills of the Wuyi Mountain in Fujian Province, the tea has been expertly made and has a large twisted silver/green leaf. The liquor is bright, with a delicate and slightly nutty character.

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

80000 - Apple & Lemon Fruit Infusion

This infusion of apple pieces, rosehip, hibiscus and citrus peel creates a light red cup, and a juicy, sweet flavour; can be enjoyed as an Ice Tea, once brewed with hot water.

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

61055 - Chocolate flavoured Tea

A black Chinese leaf that is blended with cocoa husk, cocoa beans, sunflower petals, and scented with chocolate flavoured oil.

The contrast of the black leaf and the yellow petals give this tea an attractive appearance, and the liquor delivers a rich chocolate taste to back up the fine chocolate smell you get from the brew.

Brew with freshly drawn boiled water for 3-5 minutes.

81360 - Tulsi (Holy Basil)

Small green leaf, produces a brown liquor with a herbal flavour similar to aniseed.

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

25020 - Pai Mu Tan

Harvested in late April to earl May.
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.

Tea Special Offers September 2022