Everything you Need to know About Rooibos

Rooibos meaning “red bush”; scientific name Aspalathus linearis) is a broom-like member of the Fabaceae family of plants growing in South Africa‘s fynbos. The leaves of the plant are popular in South Africa to make herbal tea called rooibos or bush tea. It is sometimes spelled rooibosch in accordance with the Old Dutch etymology.

Rooibos is usually grown in the Cederberg, a small mountainous area in the region of the Western Cape province of South Africa.

The processing of rooibos generally involves fermentation which produces the distinctive reddish-brown colour of the tea. It also gives a malty flavour to the tea. Sometimes unfermented green rooibos is also produced but it is an expensive process and thus it a rarity. The green rooibos has a slightly grassy flavour.

As a fresh tea leaf, rooibos has a high content of ascorbic acid (vitamin C). Rooibos tea does not contain caffeine and has low tannin levels compared to black tea or green tea. Rooibos contains polyphenols,including flavanolsflavonesflavanonesdihydrochalconesaspalathin, and nothofagin. The processed leaves and stems contain benzoic and cinnamic acids.

Rooibos teas are also graded much like regular teas. The percentage of needle or leaf to stem ratio usually determines the grade of the tea. A higher leaf content means a better rooibos. Higher leaf content accounts for a darker liquor, richer flavour, and less “dusty” aftertaste. Most high-grade rooibos teas are exported as they find few buyers in the local market. Germany is the highest consumer of the tea, using it to create flavoured blends with loose leaf teas.

In 1772, Swedish naturalist Carl Thunberg noted, “the country people made tea” from a plant related to rooibos or redbush. Traditionally, the local people would climb the mountains and cut the fine, needle-like leaves from wild rooibos plants. They then rolled the bunches of leaves into hessian bags and brought them down the steep slopes using donkeys. The leaves were then chopped with axes and bruised with hammers, before being left to dry in the sun.

The rooibos plant is endemic to a small part of the western coast of the Western Cape province of South Africa. It grows in a symbiotic relationship with local micro-organisms and past attempts to grow it outside this area, in places as far afield as the United StatesAustralia, and China, have all failed. Scientists speculate that climate change may threaten the future survival of the plant and the R600-million (approximately €43-million in March 2017) rooibos industry. Some claim that increasing temperatures and decreasing rainfall may result in the extinction of the plant within the next century.

Choosing a Japanese Green Tea

There are hundreds of varieties available in Japanese teas and sometimes it can become difficult to understand what a particular person will like. This list gives comprehensive details about the most well-likes Japanese teas which will make it easier for the reader to decide and pick a tea for themselves.

Varieties of Japanese tea

  1. Tea grown in the shade

These types of green tea are carefully grown in the shade for twenty to thirty days before harvesting. This creates Theanine, an amino acid, which gives the tea a sweet and mellow taste and has a grassy green colour.

Matcha: After harvest, tea leaves for Matcha go through steaming, drying, and grinding with a stone mill.The highest grade Matcha is the brightest green and has the most sweet and mellow flavour, without any hint of bitterness. Since matcha tea is completely ground into a powder and dissolved in water for drinking, one ingests all the nutrients of the tea leaves that are thrown out in other teas. Also, by drinking Matcha one ingests oil soluble constituents (Vitamin A, Vitamin E, Beta-carotene, etc.), which are not extracted into water when brewed.

Gyokuro: After harvest, loose leaf tea for Gyokuro go through steaming, drying and kneading (crumpling), and sorting. This Gyokuro has a mellow flavour, sweet taste and noble aroma. When brewed, Gyokuro has a pure grassy green colour. Brewing more slowly with lower temperature water is also one reason why Gyokuro brings a relaxed atmosphere as well as an excellent flavour.

Gyokuro Karigane Gyokuro Karigane is composed of stems selected from Gyokuro tea leaves. Karigane stems are less expensive than tea leaves because stems are a by-product of tea leaf production, although they have an excellent flavour. When brewed, Gyokuro Karigane has a grassy green colour.

  1. Tea grown in full sunlight

These teas are rich in catechins and have a slightly bitter taste as compared to the teas grown in shade. They have a rich yellow colour when brewed have a stronger flavour.

Sencha:  After harvest, tea leaves for Sencha go through steaming, drying and kneading (crumpling), and sorting. Sencha is the most popular and widely-consumed Japanese green tea. It is a suitable tea for any meal time. Sencha has the perfect balance and harmony of refreshing aroma, mellow flavour, and bitter taste. When brewed, Sencha has a lovely golden yellow green colour. Sencha has three varities- Sencha, Sencha Fukamushi, and Sencha Karignane (stems from the Sencha plant)

Genmaicha: Genmaicha is a combination of Sencha tea leaves mixed with puffed brown rice, which adds a delicious popcorn and roasted grain flavour. The tea contains less caffeine due to the addition of the rice. When brewed the tea has a golden yellow colour with a slight tinge of green.

Oolong Tea versus White Tea: The Health Debate

There are mainly four varieties of tea- black tea, oolong tea, green tea, and white tea. When compared to coffee, tea has proven to be more beneficial to health overall. However, among the teas as well, there is a vast difference in the health benefits of each tea. While white tea would be considered to be the healthiest as it is least processed, the flavour is extremely subtle. Black tea on the other hand, has a strong tea flavour, but has the most amount of caffeine in it. Green Tea and oolong tea are considered moderate in their caffeine content while being relatively mild in flavour.

Most of the new research that has been done on the “new” teas has been on green tea. Since it gained popularity a few years ago, all study has been directed toward finding the benefits of green tea. Little scientific research has been dedicated to the equally, if not more, beneficial white tea or oolong tea. While all teas come from the same Camilla sinesis plant, their difference lies in the amount of wilting and oxidation that they have undergone. Oolong tea is more oxidised than white tea, and hence retains fewer polyphenols- antioxidant plant compounds- as compared to white tea.  White tea is the least processed of all teas, and has a sweeter, milder flavour than oolong. Oolong tea does have its benefits, but preliminary research has suggested that white tea might have a slight edge over oolong when it comes to cancer protection.

All fresh tea leaves are rich in flavonoids called catechins, but white tea has more catechins than oolong tea. The catechins in white tea may reduce the risk of breast, prostate, ovarian and endometrial cancers, according to a review of eight studies published in a 2012 issue of “Maturitas.” Additionally, in a 2009 study in the “Journal of Agricultural and Food Chemistry,” the content of polyphenols, which have antioxidant properties, was found to be higher in white tea than oolong tea. Antioxidants fend off free radicals that may increase the risk of heart disease and cancer.

A 200 ml cup of oolong tea contains between 9 and 50 milligrams of caffeine, while a cup of white tea contains 30 to 55 milligrams.  Black tea, on the other hand, has up to 72 milligrams of caffeine per 200 ml and coffee has up to 130 milligrams. Caffeine content is affected by brewing time and the quality of the tea as well. Generally loose leaf teas that are of good quality contain less caffeine than low quality tea bags.

All non-herbal teas contain fluoride because the Camellia sinesis plant accumulates fluoride in its leaves. The fluoride content of white tea is between 0.06 and 0.18 milligrams, compared to between 0.1 and 0.2 milligrams for 200 ml of oolong tea. Consuming too much fluoride has been linked to a health problem known as fluorosis in some studies, but drinking up to a litre a day of green tea or oolong tea would unlikely cause fluorosis.

With these differences in mind, one can make an informed decision about which tea to pick. For a more healthy option, white tea is the best choice, but for a more flavourful option, oolong tea will be the right pick.

Oolong Tea: Processing and Health Benefits

The art of making oolong tea had been little known outside of China until recently. A boom in the market for different varieties of teas that are both healthy and tasty has forced the hand of several tea planters to move beyond the regular black teas. Oolong teas are partially oxidised teas and have a time consuming processing method. Processed to be full-bodied teas, the leaves for oolong tea must not be picked too early but just when they reach their peak, and they must be processed immediately. Oolong teas can be produced both by hand and by machine. The high grade Wuyi Rock tea and Anxi Tieguanyin are always handmade. There are mainly seven stages in the production of oolong teas. Among the most important steps are leaf-selection, bruising, and slow-baking. • Harvesting (Caiqing): Leaves are picked three to four times a year. More mature leaves consisting of one bud with three or four leaves is picked. They are picked when buds at the top of bushes mature to half the size of a fully grown leaf. The quality of the tea varies from season to season and also the maturity of the leaves. Spring and autumn teas are a higher grade than summer teas and tender leaves are used for better quality. • Withering (Weidiao): Next the freshly picked leaves are left to cool indoors or outdoors. Too much sun may cause the over-heating of the leaves. The level of moisture in the tea determines how fast it will oxidise. As moisture vaporises, fresh leaves soften and lose their natural springiness and lustre. • Bruising (Zhuoqing or Yaoqing): Bruising may be considered to be the most critical part of the tea making process. For some teas, like the Wuyi Rock tea, this process may take up to ten hours. The general principle is heavy bruising goes with light withering, and light bruising with heavy withering. It is during withering and bruising that most of oxidation takes place. The bruising process removes moisture and grassiness. Tea-makers shake withered leaves in bamboo baskets and hand-press them. The friction bruises edges, exposes tea juices to air and speeds up oxidation. The leaves are then spread out to slow down oxidation and other chemical changes. This shaking-resting process is then repeated several times. The process ends when leaf edges start to redden and aroma substances form. • Fixation (Shaqing): At the precise time when aroma substances have started to form, bruised leaves are pan-fried at high heat to kill the enzymes and stop the oxidation process. This process is called fixation and lasts only a short time. • Rolling and Shaping (Rounian or Zhuoxin): The leaves are now rolled into the desired shape by applying pressure. • Baking (Hongbei): This is a two-part process. Maohong is the initial fast-baking process to remove moisture, stabilise the chemical profile, and freeze external shape. In the Zhuhong step, low heat is applied for an extended period of time. • Sorting, Cooling and Packaging: During these final stages, leaves are sorted to remove sub standard leaves and twigs. Some teas are made “on the spot” in the mountain. These teas are then carried down the mountain for storage in tea-houses. Health benefits of oolong tea include the reduction of chronic health conditions such as heart disease, inflammatory disorders, and high cholesterol levels, while providing vital antioxidants, promoting superior bone structure, robust skin and good dental health. Nutritional Value Of Oolong Tea: Apart from being rich in antioxidants, oolong tea also contains vital vitamins and minerals such as calcium, manganese, copper, carotin, selenium, and potassium, as well as vitamin A, vitamin B, vitamin C, vitamin E, and vitamin K. Additionally, it contains folic acid, niacin amide and other detoxifying alkaloids. Health Benefits Of Oolong Tea Some of the important health benefits of oolong tea are as follows: • Weight management: Polyphenols found in the tea are effective in controlling the metabolism of the body. It activates certain enzymes, thereby enhancing the functions of fat cells in the body. • Removal of harmful free radicals: The polyphenolic compound in oolong tea is also responsible for the removal of free radicals in our body which reduces the risk of potentially life-threatening diseases like cancer, atherosclerosis, stroke, rheumatoid arthritis, neurodegeneration, and diabetes. • Healthy Skin: According to some studies, drinking 3 cups of oolong tea daily has shown improvements in patients suffering from eczema. The polyphenols work as an anti-allergic compound, thereby relieving irritation and chronic skin problems like atopic dermatitis. In a 2001 study, 54% of test subjects were found to show positive, long-lasting results in terms of skin conditions after 6 months of daily intake of oolong tea. • Healthy bones: A number of studies analyzed the long term effects of drinking tea, particularly on bone mineral density (BMD). It showed that people who consistently drank black or oolong tea for more than 10 years were less likely to lose their bone mineral density over that span of time. • Controls diabetes: A 2003 study showed that when combined with regular hyperglycemic drugs, oolong tea further balanced the blood sugar levels and prevented the sudden drops in almost all of the test subjects.

Brew A Perfect Cup of Tea with the Teapots from The Tea Trove

We all know the importance of a good teapot in steeping a tea. A teapot that gives the tea leaves space to open up and release all its flavour is vastly important in making a good cup of tea. At The Tea Trove, we have a collection of teapots that do the job extremely well:

 

  • Dual use Infuser Tea cup: The most convenient teacup you will find anywhere – we guarantee it! Simply add some tea into the infuser cup and pour hot water over it. The infuser cup acts as a strainer collecting the tea leaves. Pull out the infuser and enjoy your lovely, hot cup of tea! It’s super easy to clean, and dishwasher safe. You will wonder how you got along without one.It is made in China of SAMADURAN standard borosilicate heat resistant glass, advanced stainless steel, food grade silicon, and handcrafted.
  • Elegant Split Tea Pot: Never drink over-steeped tea again with this teapot! Add the appropriate amount of tea into the inner-cup and pour some boiled water into it. Press the water control button to release your tea to the lower chamber after you have steeped it to perfection. The mesh retains the leaves and you can enjoy your crystal clear cup of tea! It’s perfect for home or office use.
  • Glass Tea Pot with Infuser (470 mL): Make tea-for-one a festive experience with our gorgeous new Glass Teapot. Enjoy a cup of tea in the warm glow of this teapot’s durable glass exterior. The interior infuser is made of stainless steel, giving tea leaves ample room to unfurl and infuse completely, placing more flavour in each cup of tea.
  • Glass Tea Pot with Infuser (900 mL): Add some flair and style to teatime with our elegant glass teapot. A large stainless-steel infuser gives your tea plenty of room to unfurl and fully infuse, placing more flavour in each cup. Made of tempered glass, our teapot is dishwasher safe and brews 5 cups.

All New Loose Leaf Teas at The Tea Trove

The Tea Trove introduces all new teas! A mix of pure and blended teas, you can choose your favourite at The Tea Trove:

  • Gulabo: Sweet and tangy come together with perfection in our Gulabo blend! The fragrant rose will dominate your senses followed by the lasting tartness of the hibiscus. All-in-all this is an explosion of flavours! The roses are beneficial for healthy skin, prevent sore throats, and improve digestive power while the hibiscus reduces blood pressure and protects the liver.
  • Wild Jasmine Tea: A delightful blend of Green Tea, Hibiscus, and Jasmine, Wild Jasmine is a tea to knock your socks off! The delightful tangy flavour of the hibiscus blends well with the background floral flavour of the jasmine. The green tea provides an excellent base as it does not overpower the taste of either the hibiscus or the jasmine.
  • Mim Darjeeling First Flush: A thin-bodied first flush, this Darjeeling tea yields a light orange coloured liquor and has a delicate floral aroma. With a tannic background flavour, this is a true blue Darjeeling tea!
  • Lavender Bliss: A truly blissful blend of Black tea, Lavender, and Spearmint, the tea has a mellow flowery scent and a sweet minty flavour. It is the tea to drink at night as the lavender gently lulls you into sleep. The spearmint relaxes muscles, further enhancing its sleep-inducing properties.
  • Darjeeling Autumn Tea: Commonly called the “Autumn Flush”, the Third Flush Darjeeling teas are harvested in October and November. After the Second and Monsoon Flushes, the gardens must be carefully tended to prepare it for this Third Flush. Weeding and fertilisers are important as the plant grows mostly in autumn when the weather conditions do not always support good growth. The leaf that grows is very dark and produces a full-bodied, naturally fruity flavoured tea. They make a good breakfast tea and are much stronger than the Second Flush.
  • Fruit Gateau: Nilgiri black tea, Strawberry, Pineapple, Orange Peel, and Hibiscus blended together create a tart and fruity tea. The pineapple adds a sweetness to contrast the sourness from the hibiscus petals. The perfect balance of flavours makes this unique blend one to enjoy both hot and iced!
  • Pomegranate Tea: A beautiful blend of black tea and pomegranate fruit, this tea is perfectly balanced between the sweet and tangy. The sight of the beautiful ruby-like seeds of the pomegranate is enough to make your mouth water. Some studies believe that pomegranate helps in lowering blood pressure and may also be beneficial against certain cancers, making them both tasty and healthy.
  • Zesty Orange: In this beautiful black tea blend, we have a unique combination of orange peel, hibiscus petals, and peppermint. The underlying minty flavour beautifully complements the tangy orange and hibiscus. The orange peel lends a deep aroma to your tea blend and adds a citrusy flavour.
  • Super Twist Green Tea: A beautiful grassy note can be tasted throughout the cup of the tea. The liquor is seemingly delicate in look and texture. The taste is marginally astringent, noticeably roasted and grassy in mouth feel –this Assam tea is one of the best green teas we have tasted!

Growing Conditions for Japanese Green Tea and Most Popular Varities

Japan is one of the largest tea producing and tea drinking nations of the world. The Japanese are famous for the exquisite quality of their green tea. Shizuoka, Kagoshima, and Mie are the largest green tea producing regions in Japan. Most of Japan grows tea but for the production to be commercially viable, certain climatic and geographic conditions need to be met. In particular, the tea does not grow well in cold climates

  • Raising seedlings: Tea plants are usually propagated from cuttings. Although the time of year at which cuttings are taken varies somewhat depending on the region and cultivar variety, June is the normal time in the case of summer cuttings and September to October is the standard time for autumn cuttings. Usually, two-year-old seedlings are transplanted to their final location in the tea plantation.
  • Management of the young tea bushes: It takes between four and eight years for the newly planted seedlings to reach maturity. Usually from the second year bushes are trained into the desired shape. Through pruning, the height of the main trunk is curbed and lateral branch growth is promoted. The objective of the pruning is to obtain even foliage cover at an early stage and expand the picking surface area. In addition, since the young bushes have wide spacing between the rows, it is easy for weeds to grow rapidly. By laying PVC mulch sheeting or straw, the ground surface is covered, making it difficult for weeds to become established. Other weed control methods include tilling the surface soil, while the weeds are still small, to cut the weed roots.
  • Tea picking: Although it becomes possible to pick the tea leaves from the fourth year, it is not until the fifth to eighth years that the width of the bushes and number of shoots provide stable yield and quality.* In regions such as Nansatsu in Kagoshima Prefecture that have a high number of pickings per year, there are five pickings annually – from Ichibancha to Yobancha plus Shutobancha. However, for Gyokuro and other bushes that use a natural shape, only one picking per year – Ichibancha – is carried out.

    *Width of the bushes: Width of each row of tea bushes excluding the spacing between each row. For plantations using a conventional layout, this width is usually approximately 170cm.

 

Some of the most popular Japanese Green Teas are as follows:

  • Sencha: One of the most popular varieties of green tea, Sencha is produced by the most common processing methods, where the leaves are steamed and rolled to produce crude tea.
  • Fukamushi Sencha: This type of Sencha is steamed approximately twice as long as regular Sencha. The term Fukamushi itself means “steamed for a long time”. The longer steaming causes the leaves to become powdery and also take on a stronger taste and a dark green colour. It does not have a grassy odour typical to green teas. As the tea is finer, its active components are more easily absorbed into the body.

Gyokuro: Prior to plucking the Gyokuro tea bushes are covered with cloth or reed screen (covered culture) for approximately 20 days. This limits the amount of light that is absorbed

Health Benefits of Popular Herbal Teas

Herbal teas are simply infusions of herbs, spices, fruits, or flowers in water. They do not actually contain any tea leaves unless they are blended with it. In fact, many countries, they cannot be classified as teas and have to be sold under the name ‘tisane’. Herbal teas can be enjoyed as a hot or chilled beverage any time of the day. They make for a low calorie, relaxing drink, with plenty of health benefits. Some of the most popular herbal teas are:

 

  1. Chamomile Tea- A popular herb that is used as a tea worldwide. With a heady aroma and light taste, chamomile is calms the mind and helps lower stress. Chamomile relieves bloating and indigestion. People who find it hard to go to sleep should drink a cup of chamomile tea before going to bed. Chamomile is known to fight insomnia by relaxing the body and the mind, enabling the person to fall asleep naturally.
  2. Ginger Tea- Ginger is an energizer and a stimulator. Drinking ginger tea both stimulates and soothes the digestive system. Ginger has been known to aid people experiencing nausea. Arthritic people have found ginger tea helpful since it has anti-inflammatory properties.
  3. Peppermint Tea- A fragrant herb, peppermint creates a soothing drink. It has a long history of being used as a medicinal drink, and for good reason too! Peppermint helps with digestion and is generally soothing to the stomach. Muscle aches and pains can also be lowered with a cup of peppermint tea. A cup of this tea during a cold or flu will help ease the symptoms.
  4. Lavender Tea- As pretty to look as it is beneficial to drink, lavender tea is made by infusing the dried mauve coloured flowers in water. Lavender’s medicinal properties have been appreciated for centuries. A wonderful drink for insomnia, it also helps cure bowel infections and an upset stomach. A wash of lavender tea also helps heal wounds and cuts.
  5. Hibiscus Flower Tea- Dried Hibiscus flowers are made into a tea that offers very high health benefits. Hibiscus tea is known to lower blood pressure, reduce high cholesterol and strengthen the immune system (it’s rich in Vitamin C). Hibiscus flower infusions have known to reduce hypertension as well, in people prone to this condition. A recent study reveals that hibiscus tea is rich in antioxidants, which protect the body against cell-damaging free radicals.
  6. Cardamom Tea- Cardamom is an evergreen plant that’s grown mainly in India and Guatemala. Both dried white cardamom flowers and the three-celled capsules containing 15 to 20 sweetly aromatic seeds are used to make tea. Cardamom tea has a pungent, sweet and aromatic flavour. Cardamom tea helps treat indigestion, prevents stomach pain, and relieves flatulence. A cup of cardamom tea also helps one if they feel nauseated.

You can purchase these teas at www.theteatrove.com.

The versatile Matcha Green Tea

Matcha is an extremely popular processed green tea from China. This powdered tea is so versatile that it can be used in so much more than just for a cup of tea. In India, good Matcha is a little difficult to find and also a little pricey. But when you do find it, Matcha is a good investment to make for all green tea lovers.
If you aren’t sure what you can make with Matcha, here is a just a few of the scores of recipes one can find:
Iced Matcha green tea latte recipe
Blend a chilled matcha green tea latte using a classic martini shaker.
Ingredients and equipments: 2tsp Matcha, Fresh filtered water, Milk (we recommend almond milk), Kitchen accessory for frothing milk, Ice Cubes, OPTIONAL: Add flavours with chai spice, cinnamon, vanilla, or coconut
1. Fill martini shaker with 1 cup ice
2. Sift 2 tsps Matcha into a martini shaker
3. Add half cup fresh filtered water
4. Shake well, and pour into a tall glass with fresh ice
5. Finish with 3 oz frothed chilled milk – cow, almond, soy or rice
6. Add flavours with chai spice, cinnamon, vanilla or coconut
Matcha Truffles
Ingredients and equipments: ½ cup roasted almonds, ¼ cup honey, ¼ cup coconut manna, 8 dates (soaked, pits removed), 2 Tbsp cocoa powder, 2 Tbsp matcha powder, pinch of salt, dash of vanilla
Toppings: chia, hemp seeds, coco nibs or coconut flakes
1. Soak dates in hot water for about 20 minutes. Pit them and puree in a blender. Set aside. Blend almonds until smooth. Combine date mixture, almond butter, and the rest of the ingredients until the texture is smooth and holds well when pressed.
2. Refrigerate until firm.
3. Scoop truffle mixture into bite size balls and coat with toppings of your choice. Coconut flakes, almond slivers or coco nibs add a contrasting texture. Orange zest adds colour and flavour.
Iced cold matcha tea recipe
Ingredients and equipments: 2 Tsps of Matcha powder, Fresh filtered water, Ice cubes
OPTIONAL: Try adding ginger or lime for a tart finish
Add brewed stevia, agave nectar or honey for sweetness
1. Scoop two almond shaped tea scoops into a martini shaker.
2. Fill with ice and fresh filtered water and shake.
3. Add slices of lime (optional).
4. Pour over ice into a chilled glass and enjoy immediately.
Roasted Blueberries and Cream Matcha Popsicles
Ingredients and equipments: 2 cups blueberries, 1 can full fat or light coconut milk, 1/2 avocado, 3 tablespoons raw local honey, pinch of sea salt, 1 tablespoon matcha powder, popsicle moulds
1. Heat your oven to 350 degrees.
2. Line a baking sheet with parchment paper and spread your blueberries into one thin layer. Drizzle with 1 tablespoon of honey and roast for 10 minutes or until bubbly and piping hot. Allow blueberries to cool completely and transfer the blueberries, juice and all into a bowl and set aside.
3. Blend together the coconut milk, avocado, remaining honey, salt and matcha.
4. Distribute your roasted blueberries evenly into the moulds, then pour the matcha mixture into the moulds and give them a gentle stir. Freeze accordingly.

Enjoy a Perfect Cup of Blended Green Tea with The Tea Trove

Green tea has multiple health benefits due to which its popularity has increased manifold in the past few years. However a lot of people do not like the taste of the tea and are thus unable to enjoy its health benefits as well. We at The Tea Trove strive to make your tea-drinking experience one to cherish. For that purpose we have flavoured blends with a green tea base. Using pure freeze-dried fruits, flowers, herbs, and spices, these blends not only provide the health benefits of the green tea, but also the additional perks of the blend’s flavours!

  • Sweet Ginger: The warm depth of ginger is contrasted with the cooling spearmint in this interesting green tea blend. With a subtle sweet flavour of cinnamon in the background, this tea can be enjoyed hot or iced. Reap in all the health benefits of green tea, ginger, cinnamon, and spearmint in one delicious cup!
  • Ginger Bread Cookie: Just as exciting as the name, Ginger Bread Cookie is a blend of black tea, orange peel, cinnamon, and whole ginger. It has a warm flavour with sweet and citrusy undertones. A brilliantly refreshing tea, the ginger, orange, and cinnamon also add a healthy kick to your tea.
  • Tulsi Lemon Blast: This refreshing blend of green tea, tulsi, and lemongrass makes the perfect morning tea to energise you for the rest of the day. A slight peppery note combined with a lemony aroma, the tea contains antioxidant properties, and helps relieve stress and fatigue.
  • Basil Mint Tea: This perfect blend of green tea, tulsi (Holy Basil), and spearmint has a cooling effect with a lingering aftertaste. The mint helps balance the sharpness of tulsi and the brew can be enjoyed either hot or iced. Crisp flavour with a slight peppery note, this tea packs a punch! As tulsi contains antioxidants, and has anti viral properties, this tea is healthy too! Most varieties of Tulsi are native to India, along the foothills of the Himalayas. They are also found throughout the Middle East and in the tropical regions of Asia. Considered sacred in India, Tulsi is used in traditional Ayurvedic medicine and is thought to be an ‘elixir of life’. The holy basil plant has a long history of cultivation and use both as a medicinal plant, a seasoning, and as an herbal tea.
  • Ginger Tea: A beautiful blend of classic Young Hyson tea, real ginger bits, and calendula flower petals, it produces a mildly spicy tea that is great both hot and cold. Ginger has amazing healing properties which is refreshing and smooth and increases the radiance in your skin. The ginger even helps with motion sickness and flu or if you just feel a little blue!
  • Indian Fusion: Green tea blended with peppermint and ginger. With cooling mint, light spiciness of ginger gets a real burst of freshness.
  • Moroccan Mint Tea: Born of an ancient tradition sweet mint tea is a part of life in Morocco. When green tea was introduced to Morocco by the British, it became popular to blend and brew it with mint and sweeten it with sugar. An attempt to recreate this famous Moroccan blend has been made by us. A full-bodied green tea from Darjeeling blended with peppermint and camomile. A crisp and cooling brew, this tea can be enjoyed hot or iced. Its health benefits include relief from nausea or upset stomach, relieving stress, improving the condition of oily skin, and encouraging new skin cell growth!

Purchase all of these teas at www.theteatrove.com.