TIME: The finer the grain, the quicker the brew time as the surface area of the tea exposed to the hot water is greater. Nearly powdered teas are ready to go in about two minutes or less, while large leaf varieties may need more than five minutes. The general rule is three to five minutes, blacks longer than greens. The longer a tea steeps, the more likely it is to become slightly astringent or "bitter" to the taste. To figure out the right balance of steeping time and amount of tea leaves, you should experiment until you have discovered your personal preference.
TEMPERATURE: With black teas, the hotter the water the better. Bring it just to a boil and let it back off a couple of degrees. Green teas are usually a bit more delicate and do better in water that is in the 160 to 185 degree range, so it may make sense to let the water cool a bit before brewing the tea in this case. If you don’t want to get out the thermometer, just bring the water up to a boil as usual and then take it off the stove, allowing it to cool for five minutes or so before pouring it on the green leaves.
MAKING A PRETTY GOOD SECOND POT: You can get a second pot out of just about any tea type. If the tea is loose in the pot, first pour off the cold excess liquid through a filter and return the leaves to the pot. Fill the pot about 3/4’s full of fresh hot water. If desired, add a bit more fresh tea. Let this pot steep a few minutes longer than the first. If the tea is in an infuser or paper filter, simply put it back into fresh hot water as above. It is a lot easier to add a bit more fresh tea if you are using a filter rather than an infuser.
AFRICAN ROOIBUSH - South African red tea, from the Aspalathus Lionaris plant and not from the Camellia Sinensis. Its red liqueur looks a lot like tea. This drink is rich in vitamin C and is without caffeine.
CEYLON ORANGE PEKOE DIMBULA - Black tea made of long twisted leaves. Its full-bodied infusion gives a dark and very aromatic drink. The best Dimbulas are picked during the dry season (January & February).
CEYLON EARL GREY – Well-balanced blend of Ceylon black tea or Chinese green tea and pure bergamot oil. Very refreshing tea well accompanied by a delicious cream cake or pastries.
CHINESE DRAGONWELL LUNG CHING - Rare golden-green Chinese tea. Cultivated in the province of Zhejiang in a village called "Dragon's well". Winner of a gold medal in the 1988 international congress for quality, its mild and well maintained aroma make of the Lung Ching a very popular tea.
CHINESE JASMINE & FLOWERS - This tea is flavoured with jasmine flowers. Its delicate taste is very well-balanced. The Jasmine flowers are picked in the morning and kept in a cool place for the afternoon. They are then put next to the tea leaves for about 4 hours in order to make the leaves absorb all of the flowers aroma.
CHINESE KWAI FLOWER - Semi-fermented Chinese tea, mixed with pollen of the Chinese bay-tree. The recipe and perfect mixture is a precious kept secret in Hong Kong. Gives an amber, light and fruity infusion often recognized because of its natural peach flavour.
CHINESE LITCHI - Oolong Chinese tea, flavoured with litchi fruit juice. Produces a delicious drink. Can be savoured at any hour of the day.
CHINESE PAI MU TAN - Rare white tea made of very fine and silky leaves mixed with small buds. The tea leaves are first steamed and then dried. Makes a fresh and very mild infusion.
CHINESE RUSSIAN CARAVAN - A blend of slightly smoked Chinese black teas and Keemun. Specialty of the province of Fujian. This tea is only produced to be exported. With its strong and smoky taste, it marries well with milk.
CHINESE SILVER PEKOE - White Tea is produced mostly in China and is made from leaf buds that are covered with white hairs. The new white tea buds are plucked before they open in early spring, then withered and dried slowly at low temperatures. White tea is not rolled and is only slightly oxidized. The result is a tea with a mild, fresh flavour and natural sweetness. A recent study found that white tea contains a high concentration of cancer-inhibiting polyphenols.
CHINESE YUNNAN - Yunnan tea trees, originating from the region of Yunnan, are dressed with beautiful and thick buds and golden tipped leaves. Gives a unique, peppery and full-flavoured taste.
JAPANESE BANCHA - This tea is very well balanced. Once the tea leaves for the Sencha have been picked, the larger and thicker leaves are picked to become the Bancha. The large and thick tea leaves along with their twigs are combined to make a very light drink. Low in caffeine.
JAPANESE CHERRY - Green Japanese Sencha tea, flavoured with a natural wild cherry flavour.
JAPANESE GENMEICHA - Green Japanese Bancha tea, mixed with roasted rice grains and corn. Produces a light-brown and slightly salty infusion. Gives the Bancha a whole new dimension.
JAPANESE HOUJICHA - Roasted Japanese Bancha. The leaves are steamed, dried in hot air and then rolled. It is of a brownish colour and like the Bancha doesn't have much caffeine.
JAPANESE KUKICHA - A delicious and delicate beverage! Made of selected twigs and stems of carefully nurtured tea bushes that have matured at least three years before cutting. Lower in caffeine than traditional tea.
JAPANESE SENCHA – Japan’s most popular green tea. The leaves are only from the first (April) and the second (June) flush. The leaves are steamed, dried and then rolled. Produces a mild, slightly bitter and light gold coloured drink.
INDIA CHAI – The Chai is a spiced milked tea. The spices and flavours used vary from cardamom, cloves, cinnamon, ginger and black pepper. Along with its stimulating taste and wonderful aroma, the Chai is both calming and very nourishing.
MOROCCAN MADNESS – Ceylon tea and peppermint. It is said of the mint tea that it helps muscles to relax as well as the mind.
TAIWAN OOLONG FORMOSA – Semi-fermented high-quality tea. Gives a light and very flavoured infusion.
What are Blooming Teas?
Blooming Teas are also known as Display Teas, Art Teas or Flowering Teas. They are hand crafted by tea artisans of exceptional skill who hand-tie green tea leaves with edible flowers. When put in hot water, each tea will slowly open, giving the appearance of a blossoming flower. Blooming tea definitely makes an excellent and interesting choice when serving guests.
The blooming tea flowers are very good for your health with properties that can enhance the immune system, release body heat, protect the liver, fight aging and beautify the skin to name a few.
Brewing Blooming Tea
To fully enjoy Blooming Teas, we recommend the use of a glass teapot. Remove the strainer if there is one.
For best results, use high quality water such as freshly drawn filtered water, spring water or bottled water. Avoid hard water and distilled water. The water temperature should be hot, but not boiling (approximately 200 degrees F).
Place one Blooming Tea into the teapot. Pour water over the tea. Sit back and watch the blooming tea swirl around the pot until it finds a place to settle. Then it will begin to open and reveal the flower inside. Allow 2 to 4 minutes of soaking time. Make sure not to miss a moment of this event.
These teas will not become bitter if steeped for too long and they can be steeped for up to three additional times or continue to add water to the teapot until it stops releasing flavour.
AFFINITY – Bai He Mo Li (white) – White pekoe with a Lily and Jasmine flower inside. The flower opens into a superb white tea and a stunning flower arrangement. When steeped, sprinkles of Jasmine flower and an orange Lily blossoms before your eyes.
APHRODITE - Ying Shui Jin Lian (white) – White tea leaves hand-shaped in the form of an acorn. As it infuses, it opens up to a bouquet with an Amaranth flower in the center. The cup is of amber colour and has a light jasmine taste.
BEAUTY – Wan Zhi Qian Hong (white) – A majestic red Hibiscus and aromatic Lavender flowers are fully wrapped in rare white tea buds.
FRIENDSHIP – Qi Xian Gu (white) – White pekoe with a string of Jasmine flowers inside. Several minutes after infusion, the tea flower will open, and show high quality tea buds and a delicate string of Jasmine flowers will appear. Good for your health, it is said that the tea enhances the immune system and releases excess body heat.
GOODNESS – Hai Bei (white) – White tea leaves hand rolled into a heart shape. When brewed, it opens up to reveal a string of Jasmine and Amaranth flowers inside.
LOVE – Carnation (white) – White pekoe with a Carnation flower inside. After several minutes of infusion, the tea will bloom and reveal a beautiful and harmonious Carnation flower. The tea is sweet tasting with no hint of bitterness. It is said to promote clear-headedness and protection to the liver.
LOYALTY – Gong Ju (white) – White tea leaves hand-shaped in the form of an acorn. As it infuses it opens up to reveal Chrysanthemum and Amaranth flowers. This tea has a mellow and somewhat smoky flavour.
PASSION – Dan Gui Bai He (white) – White buds with a Lily and Osmanthus flower inside. When steeped, the Dragon Lily bursts open into an arrangement of superb white tea surrounding the stunning flowers. Sprinkles of sweet Osmanthus petals surface and an orange Lily blossoms into a mesmerizing display. Obtains a light to medium flavoured aromatic drink.
PERSEVERANCE – Jin Shan Hu Lu (white) – White pekoe with a string of three yellow Chrysanthemums inside. When infused in a clear glass recipient, you can visually enjoy the tea slowly blossoming and appreciate its beauty. It is said that this tea promotes proper digestion, loss of weight and beautiful skin.
SPIRITUALITY – Shuang Long Xi Zhu (white) – There are two Jasmine string flowers and one Amaranth flower lying in this fancy ball of tea. Infusion colour is golden yellow and has a sweet aftertaste.
STRENGTH – Gingseng Lily (green) – Rare, hand rolled Chinese green tea woven into a mushroom shaped tea ball. Blossoms into a beautiful orange lily flower. Excellent green tea with a hint of ginseng.
TENACITY – Flower Pearl (green) – Mild green tea covered with white pekoe and an Amaranth flower inside. Shaped by hand in the form of a big pearl and scented with Jasmine flowers. When brewed, the tea leaves surround the pink flower. Nice presentation!
TRANQUILITY – Luo Shen Mo Li (white) – This tea is composed of a red Hibiscus and string of Jasmine flowers inside. Will give a sweet fragrance and reddish infusion. Hibiscus has great therapeutic benefits and it is said to soothe colds, open blocked nasal passages and promote proper kidney function.
ZEN – Wuo Duo Huang Ju (white) – White pekoe with an arch of yellow Chrysanthemum flowers inside. Like a rainbow, the tea will be a light green with a bright yellow tint and its taste will be quite refreshing. It is said that this tea will help clean lungs, prevent cancer and lower blood sugar level.
There are two primary species of coffee beans produced around the world -
Coffea Arabica (Arabica) beans represent 70% of the world's coffee products and are grown at altitudes over 2,000 feet above sea level. Arabica beans produce a higher quality, more flavourful and aromatic coffee with approximately half the caffeine content of the Robusta bean.
Coffea Robusta (Robusta) beans are grown at altitudes under 2,000 feet above sea level and are easier to grow. The coffee bushes produce higher crop yields and are more disease resistant.
STORAGE: Air is a coffee bean's worst enemy. Store ground or whole beans in an airtight container in a cool, dark place - but not in the refrigerator. Do not store next to onions, garlic, or strongly aromatic foods. (Coffee absorbs odours.) Freezing protects flavour integrity, so you may freeze excess beans over longer periods of time. There is no need to thaw before grinding.
GRINDING: The fresher the grind, the more flavourful and aromatic the brew. Ground coffee loses its integrity rapidly, so grind only the beans you need.
WATER: Use only clean, cold tap water or quality bottled spring water. Do not use mineral water, distilled water, or tap water with an odour.
EQUIPMENT: Whatever brewing method you choose, keep equipment clean, inside and out. A good soak in baking soda and water followed by a thorough cleaning is helpful for glass pots. There are also cleansing solutions made especially for automatic drip brewers.
PROPORTIONS: The Coffee Beanery recommends a 1:1 ratio. Meaning, 1 tablespoon of freshly ground coffee per 1-cup measure on the coffee maker. (For most coffee makers, a 1-cup measure equals 5 ounces.) For stronger coffee, increase the ratio of coffee to water. Experiment to find your preference, but note that ratios may vary for different coffees.
SERVING: To prevent coffee from burning or staling, remove it from the burner shortly after brewing. Use a carafe or thermos to keep coffee warm. Unlike commercial coffees served scalding hot to mask bitterness, the subtle flavours of our arabica coffees actually grow more distinct as the coffee cools. Try re-warming your cup, not the coffee.
Enjoy!
AFRICAN TANZANIA AA - Most of the arabicas grown in Tanzania are cultivated on the slopes of Mount Kilimanjaro and Meru close to the Kenyan border. The best grades are "AA" followed by the "A" and the "B". The Tanzania "AA" coffees have a sharp, rich and full bodied taste.
AUSTRALIAN SKYBURY - A very rare coffee. Full, intense, well balanced coffee, delivers a rich aroma of cocoa and spice. Superb coffee. A must!
BRAZIL SANTOS ESTATE - This Brazil Coffee yields a low acidity, medium body, pleasant aroma and a smooth mild flavour, sometimes sweet or nutty.
COLOMBIAN SUPREMO - The best of the Colombian origin. The Supremo offers a smooth creamy taste along with a beautiful aroma. Good at any time of the day.
COSTA RICA TARRAZU - Cultivated on the slopes of volcanic mountains, the Tarrazu coffees are amongst the best coffees produced in Costa Rica. The coffee is rich, sharp and holds very good acidity.
CUBAN DECAFFEINATED - The richest decaf we have to offer. The residual caffeine content in the bean once decaffeinated is about 0.06%. The roasting process will lower the caffeine percentage as well as leave no detectible trace of Methyl Chloride (Safe process).
GALAPAGOS ISLANDS – Imported directly from the Islands of Galapagos, this precious coffee is cultivated in ideal climates. The beans are hand-picked, sun-dried and washed. It has a delicious, full-bodied cup with a strong aroma.
HAWAII KAUAI EXTRA FANCY - Grown on the mountain slopes of the magical Island of Kauai, this special coffee has great character, smooth and good aftertaste.
INDONESIAN SUMATRA GAYO MOUNTAIN – Apart from being hand picked, these superior quality beans are sun-dried, naturally pealed and manually sorted. Its full-bodied cup evokes hints of prunes and leaves a lingering but very pleasant aftertaste.
JAMAICAN BLUE MOUNTAIN – Grown in the highest mountains of Jamaica, the Blue Mountain coffee is a gem. Its incredible fragrance, its sweetness and delicate aroma makes this a rare and sought after coffee.
JAMAICAN HIGH MOUNTAIN PEABERRY - Peaberry is a part of the regular Blue Mountain Harvest. Unlike a traditional "flat" bean, Peaberry is a single seeded bean with a distinct oval shape and smaller size. About 2% of the Blue Mountain harvest yields Peaberry. Blue Mountain Peaberry has been mostly unavailable to the general public due to its exclusive use for coffee extract. Its smaller size yields a very robust, yet smooth coffee flavour.
NEPAL MOUNT EVEREST SUPREME – This coffee emanates from seeds obtained from coffee trees in Papua New Guinea. In 1996 the plantation was established on land in the foothills of the Himalayas, about 75 km north of Katmandu. The coffee is wet processed with great body, good acidity and wonderful taste!
NICARAGUA MARACATU – The Maracatu produces giant beans (40-50% larger than the average). It’s one of the best coffees in Central America. Rich and creamy, its short but intense flavour is superseded by an aroma with notes of caramel and maple syrup.
NICARAGUA SHG AROMANICA – A complete, well balanced coffee. Its aroma has subtle notes of vanilla and the body is good and persistent. Its taste sweetens with every sip.
PANAMA BOQUETE – This coffee is from the Boquete region in Panama. It is cultivated on the slopes of a volcano near its border with Costa Rica. Its uniform and attractive beans do not belie its mild and suave flavour.
PERU SELVA ANDINA - This coffee is grown in the district of Yamon, Cumba and Lonya. It grows between 1250 and 1800 meters in altitude. It is reputed for its delicate aroma and its mild yet velvety flavour. An excellent coffee especially when roasted dark brown or french roast.
SAINT HELENA ISLAND - The Island of St. Helena is a small, mountainous island of 47 square miles, situated in the South Atlantic Ocean. Everything on the island is organically grown. It's wet processed to the highest possible standards. This delicate bean has a high lively acidity, with good balance and good body. Also has a superb fragrant bouquet with no off flavours and pleasant floral fruity hints of citrus and caramel strongly hinting of its Yemeni origins. It is probably the rarest coffee in the world that has to be enjoyed at least once in a lifetime!