Bulk Teas in Stock
Almond Blossom Oolong
Blueberry Green Kuchicha
Green Tea, Strawberry Flavor
Organic Spice Blend
Se Chung Special Oolong
Shu Mee White
Call: 574 772 5996 | email: info@BackToBasicsOrganics.com
Blades of lemon grass, red rosehips, hibiscus petals, and orange peel give this tea a fragrant, sweet lemony aroma. Infusion is a beautiful pinkish purple. Herbal.
Bits of licorice root, whole cloves, cinnamon, and orange peel flecked with yellow chamomile flowers create a bright golden, greenish infusion with an earthy-sweet licorice aroma. Herbal.
Blueberry Green Kukicha
Enjoy this wonderful Japanese organic karigane (green kukicha stem) tea combined with freeze-dried organic blueberries. It's a luscious, fruity, slightly tart flavor with a heavy body.
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Best Cup of Tea
A great cup of tea starts with fresh, cool, oxygenated water. Never use tepid, long-standing, pre-heated or hot tap water.
Measure the leaf - approximately one teaspoon per cup. Heat the water and pour it directly over the leaves. For green teas, heat it to the point where bubbles just begin to form. For oolong teas, heat the water until the bubbles start to release and it is beginning to boil. For black tea, allow the water to come to a gentle boil.
Steep the tea, about two and a half to three minutes for green, three minutes for oolong, and four minutes for black. Make sure the leaves have enough room to unfurl completely by not overpacking the infuser. Or simply steep the loose leaves and then pour the brewed tea through a strainer into a serving cup.
Perfect tea is brewed one cup at a time. Personal tastes vary of course - you'll want to adjust the measurements and brewing times according to your own preferences.
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Types of Teas
Green Tea is plucked, rolled and fired (dried). The firing arrests the natural oxidation and enzymatic action that takes place in a freshly harvested tea leaf. The process preserves the natural antioxidants and fresh, vegetal flavors of the fresh leaf.
White tea is a special, hand-selected green tea that contains the silvery-white, unopened leaf tips. The tea is steamed immediately after picking to prevent any oxidation of the leaves.
Oolong is plucked, wilted, partially cured and fired. The wilting and curing of the leaves allows partial oxidation and enzymatic reactions to take place. Before these reactions manifest themselves in the entire leaf, the process is arrested with firing. Oolong teas combine the fresh, vegetal flavors and aromas of green tea with the astringent, flowery aromas and flavors of black tea.
Black tea is plucked, wilted, fully cured, and fired. The full curing produces a black, fully oxidized leaf that yields a rich amber brew, characterized by tannic, woody astringency with subtle flowery nuances.