5th December

Tea Special Offers December 2022

**  This Month is CHRISTMAS **
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 December to receive your discount.
                Email: [email protected]               

 Tel: 01732 351489

 

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.

 

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.


20400 - Rose Congou (with rose petals)
 
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.

 

23080 - Gunpowder Pinhead
 
From the Fujian province in Eastern China, this is a well made and world renowned tea. The tea is manufactured using steam and rolling equipment to roll the leaf in to green balls that open up when steeped. It has a greenish dry golden liquor much appreciated throughout the Middle East with a light smoke and nutty character. Brew with freshly drawn boiled water that has cooled for 2 minutes for 3-5 minutes.

 

22000 - Jasmin 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 Mudan

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.

 

30800 - Formosa Milk Flavoured Oolong

A well-made Formosan pan fired leaf. This is harvested in Spring in Nantou County, grown at an elevation of around 400 metres. The liquor is bright with a distinct creamy/milky flavour. The tea naturally possesses a light milky character, which is enhanced using a light flavouring.

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

 

        Email: [email protected]               

Tel: 01732 351489