Receive news about tea, health, and special offers!
For years, Roy has been looking for a
suitable candidate to fill our Imperial designation in the Yellow tea
category. The 2012 edition Imperial Yellow Tea satisfies all his
stringent requirements to earn the Imperial designation. Beautifully and
meticulously sorted leaves are contrasted with white tips and darker
twisted needles. The tea offers unique fragrances and full bodied
mouth-feel with complex layers of flavors. It is forgiving enough that
you can brew almost any way you like to always have a good experience. Produced by the traditional method of the "sealing yellow"
procedure, the tea is withered, pan fired and rolled as in standard
pan-fired green tea processes. However, before thoroughly dried, the
leaves are wrapped in rough paper packets overnight and then re-fired
until completely dry. This process allows the tea to be "fermented"
gently by the moisture and remaining heat in the paper packets, turning
the leaves into a darker shade and producing its signature deep yellow
liquor. The process also helps remove some of the grassy astringency
commonly found in many green teas.
Yellow tea is a relatively
rare category and they are becoming even more difficult to find.
Although yellow teas are still being offered, farmers now produce yellow
varietals by skipping the "sealing yellow", avoiding the time
consuming and complicated production method. One sip of this authentic
yellow tea will tell you why the tried and true traditions are best not
Brewing Imperial Yellow Tea: Imperial
Yellow Tea is versatile and can be brewed from lower temperature to
near boiling. Variation in water temperature and steeping time can
result in dramatically different flavor profiles and will allow for
varying numbers of infusions. Always adjust brewing temperature,
steeping time and quantity of leaves used, based on your own
preferences. Don't be afraid to experiment with food pairing!
One of our most popular teas. An international blend of high quality black teas that's deliciously crisp and full of body. Perfect sweetened with honey and a wedge of lemon or served with milk and sugar anytime.
For Asian Paradise we recommend a regular, pre-warmed teapot filled with approximately 3 grams of leaf per 8-10 oz of water. Infuse 2-3 minutes with near-boiling water and serve on its own or sweetened with honey and lemon or milk and sugar. A great blend for iced tea, too.
Since first exported to the West in 1869, Formosa Oolong is what Taiwan's Bai Hao was called for over a century before the names "Taiwan" or "Bai Hao" were ever heard of in the West. Taiwan's classic "Formosa Oolong," which is often marketed as "Oriental Beauty" or "Champagne Oolong" today, has always deserved its fame. It is flamboyantly aromatic, in taste and perfume often reminiscent of ripe peaches but in any case more deliciously fruity than any other tea you will find.
Traditionally defined by a crisp, open bold leaf, mostly reddish-brown, the very best and rarest may be distinguished by silver tips and edges on some of the leaf. The varied leaf colors result from high oxidation and the silver tips result from prized insects that may occasionally bless portions of a garden with an infestation. Our Bai Hao (White Tip) Oolong has all the traditional reddish liquor, notes of flowers and honey, and deep, rich flavors with no hint of bitterness. No peaks, no bites--just the pure pleasure of a superb example of one of the world most extraordinary teas.
Imperial Bai Hao Oolong may be prepared in many ways, including regular teapot, individual gaiwans or gongfu style. We recommend near boiling water and an infusion time of 2 to 3 minutes for full intensity. May be re-steeped several times by gradually increasing time and temperature.