presents
 Tea enriched with the
fragrance of jasmine and other flowers is the oldest of scented teas, a Ming dynasty
invention still popular today. It is made by laying the flowers with the
tea leaves during the processing. As they are smoked together, the tea leaves
absorb the essence of the flower. When the petals' fragrance has been
exhausted, the spent petals are placed in the base tea. Contrary to popular
belief, the finest sweetest grades contain fewer petals.
Fanciest Jasmine (Moli Huacha) From China's Fuzhou area in
Fujian province comes this delightfully scented tea. The cup has a smooth
fragrance of a garden in bloom, with a liquor that is lightly sweet and very
smooth. Use spring water at a temperature of 80° to 90° C. (180° to 195° F.)
and multiple short steepings.
Eight Treasure Tea Eight Treasure Tea is a blend of eight of the following dry
ingredients: Red Dates, Chinese Wolfberries, Dried Logans, Chrysanthemum Flowers, Rock Sugar, Dried Lily Buds, Jasmine Tea
and Mai Dong (a herb for cooling the system). This combination produces a mildly sweet tea liquor with a cooling
and refreshing taste, believed in China to reduce cholesterol, aid blood circulation and strengthen the body's immune system.
Each individual serving contains 50g of dry ingredients. Use spring water at a temperature of 80° to 90° C. (180° to 195° F.)
and a maximum of three steepings.
Organic Green Jasmine This certified organic green
jasmine tea has a wonderful aroma and uniform-size leaves. This uniformity
reflects careful sorting and grading. A minimum of three infusions is common.
Use spring water at a temperature of 80° to 90° C. (180° to 195° F.).
Silver Dragon Jasmine This jasmine tea leaf has very downy, silver
tips with a wonderful bouquet that shows repeated scenting. Most of the flowers have
been removed. It yields a golden infusion with a delicate flavor of jasmine petals and
smooth finish. The tea can handle multiple infusions without becoming bitter. Use
spring water at a temperature of 80° to 90° C. (180° to 195° F.).
Organic Jasmine Ancient Beauty This organic oolong tea from Yunnan province
yields a beautiful caramel colored liquor and provides an uncommonly smooth and sweet
base that balances with, but is not over-powered by the rich jasmine taste. The tea's
tippy base is unusual as a pairing for jasmine but works wonderfully; to find a heavily
oxidized oolong-based jasmine tea is unique. We suggest using 2 grams for one cup
with approximately 200º spring water, steeped 4 minutes.
Rose Buds (Mei Gui Ya) Beautiful and fragrant, these small purple
rose buds come from from Anhui province. They are employed as a scenting and flavoring
agent in everything from sauces and condiments to tea. The Chinese believe that an
infusion of rose buds is beneficial to the heart and brain, and is useful in treating
colds, coughs and kidney complaints. The cup has a heady floral aroma, with a liquor
that is lightly sweet with a subtle smooth flavor. Use spring water at a temperature of
80° to 90° C. (180° to 195°F).
Wild Chrysanthemum Flower This tea from Zhejiang province is made solely from the tiny unopened buds of
wild chrysanthemum flowers. It yields a golden liquor with a very spicy aroma and taste. Use spring water at a
temperature of 80° to 90° C. (180° to 195° F.).
Chrysanthemum Flower Chrysanthemum Flower tea is one of the few
non-Camellia "teas" we sell. It is included because it is sold by tea
exporters and frequently associated with tea. It consists entirely of the pale yellow
blossoms dried and infused like tea. The Chinese ascribe numerous pharmacological uses
for this tea. It is also used by cooks to season food. Use spring water at a temperature of 80°
to 90° C. (180° to 195° F.) and multiple short steepings.
Yin Hao The finest of jasmine teas is
Yin Hao. It comes from the counties surrounding Foochow in Fukien province,
an outstanding tea-producing area. Plucked from early April to late May, the
best leaf is then stored until the jasmine flowers come into bloom in August
and September. It is then scented with fresh jasmine flowers up to seven
times in its month of processing, and yields a sweet and perfumy cup. Use
spring water at a temperature of 80° to 90° C. (180° to 195° F.) and
multiple short steepings.
1st Grade Yin Hao We now offer a 1st Grade Yin Hao. Use
spring water at a temperature of 80° to 90° C. (180° to 195° F.) and
multiple short steepings.
High Mountain Green Jasmine "Moli Chunhao" Here is our popular High Mountain
Green Tea from Fujian province now scented with jasmine. Most of the flowers have been removed.
The dry leaf has an intoxicating jasmine fragrance and brews a deep golden liquor with satisfying
taste, floral high notes and a naturally sweet finish. Use spring water at a temperature of 80°
to 90° C. (180° to 195° F.) and multiple short steepings.
Jasmine Silver Needle "Yinzhen" This jasmine "Yinzhen" tea leaf
has very long silvery, downy tips. Most of the flowers have been removed.
It has a wonderful bouquet which shows repeated scenting, and produces
a liquor that is truly delicious. Use spring water at a temperature of 80°
to 90° C. (180° to 195° F.) and multiple short steepings.
Peach Blossom Green with Jasmine Peach Blossom Green with Jasmine
is a "display" tea. It is meant to be enjoyed not only for its taste, but for its appearance as well.
This tea is made from quality spring-picked leaves, then hand-tied into beautiful blossoms
surrounding a central pink-dyed chrysanthemum flower and scented with jasmine. It is a fool-proof tea to prepare. Simply
place an entire blossom in a glass, add hot water and enjoy. An 8-12 oz. wineglass will show the tea
at its best, and is ideal for savoring its delicate taste. Peach Blossom Green with Jasmine can be
enjoyed throughout a meal, simply adding additional hot water as needed. It won't become bitter
from over-steeping, even after several hours of infusion.
Dragon Phoenix Pearl Dragon Phoenix Pearl gets its
name from the visual characteristics of the tea bushes climbing the hillsides
like a Dragon coming out of the water.
The women pickers, chosen specifically to pluck this type of tea, give the
appearance of dancing phoenixes next to the Dragon's long slender body. The
tea is grown in an area in Fuding City near the border of the Fujian and
Jiangxi provinces. The area is mountainous and is often shrouded in clouds
or fog. The tea is picked in April and May and held until August and
September when the finest jasmine blossoms are in bloom. The jasmine flowers
are picked before noon and set aside until evening when the petals begin to
open in the cool night air. Once open, the "marrying" of the jasmine to the
tea happens in two applications after which the jasmine petals are removed.
When the petals are removed, women begin rolling each leaf and a bud into
tiny pearl-sized balls. Once rolled, the tea is wrapped in silk mesh and
dried by fire to set the form. According to analysis done by Chinese
researchers, Dragon Phoenix Pearl has a higher concentration of Vitamin C
and amino acids than other teas. Use spring water at a temperature of 80°
to 90° C. (180° to 195° F.) and multiple short steepings.
White Flowery Pekoe with Jasmine This fine tea from Fujian province features all
lavish silver buds scented with jasmine flowers. The aroma of the dry leaf is heavenly. The pale
golden liquor has a pleasant natural sweetness with a lovely floral finish. Use spring water at a
temperature of 80° to 90° C. (180° to 195° F.) and multiple short steepings.
Curled Dragon Silver Tip Jasmine This tea has thick, twisted,
whitish leaves laced with jasmine. It is very aromatic with a taste of
liquid flower petals, soft and full on the tongue. Use spring water at a temperature of 80°
to 90° C. (180° to 195° F.) and multiple short steepings.
Twin Jasmine Hand-tied tightly-capped white tea ball
meets hot water in a 12-ounce wine glass. The result? A surreal tea blossom with
lavender-infused amaranth center, unfurling twin columns of trailing jasmine flowers.
The gold-tinged liquor has a subtle jasmine scent and satisfying light floral flavor.
Twin Jasmine Display Tea can be enjoyed throughout a meal, simply adding additional hot
water as needed. It won't become bitter from over-steeping, even after several hours
of infusion.
Jasmine Pearl in a Shell Display Tea Hand-tied tightly-capped white tea ball
meets hot water in a 12-ounce wine glass. The result? A surreal tea blossom with
lavender-infused amaranth center, unfurling twin columns of trailing jasmine flowers.
The gold-tinged liquor has a subtle jasmine scent and satisfying light floral flavor.
Twin Jasmine Display Tea can be enjoyed throughout a meal, simply adding additional hot
water as needed. It won't become bitter from over-steeping, even after several hours
of infusion.
Flower Basket Artisan Tea This artisan tea consists of a
green tea base hand-tied into a heart-shaped basket that, when steeped, unfurls a handle of jasmine blossoms
with a lavender-infused amaranth center. The gold-tinged liquor has a subtle floral scent
and satisfying light green tea flavor. Flower Basket Artisan Tea can be enjoyed throughout a meal,
simply adding additional hot water as needed. It won't become bitter from over-steeping, even after
several hours of infusion.
Toll-free Ordering: 888-TEA-8008 (888-832-8008)
Email: order@holymtn.com Press here to ORDER via secure transaction  Last modified: April 8, 2008 Copyright © 1996-2008 Holy Mountain Trading Company. All rights reserved.
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