Scented teas have been around for a long time and are produced according to ancestral recipes. Before the advent of essential oil extracts one of the easiest scents to duplicate was Lichee – a fruit that plays an important part in Chinese life. The Plantations would squeeze Lichee fruits plucked from the trees which grew in the area. The result was a delicate and finely flavoured tea. Today the practice remains virtually the same, but essential oils are purchased in huge drums and used to scent the tea to meet the high volume demands from the global market. The next time a guest drops by, why not offer a truly special cup of hospitality.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly biled water over tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoon loose tea into teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining tea. Add ice, top-up ith cold water, garnish & sweeten to taste
Tea was reportedly discovered in China around 2737 B.C. by the Emperor Chen Nung when a tea leaf fell into his bowl of hot water. The tradition of tea drinking became an integral part of society and was the preferred beverage for all walks of life; from monks and mandarins to the nomadic tribesmen who traded horses for bricks of tea. The Japanese may have transformed tea drinking into a sacred ceremony, however,the chinese are redited with initiating the time honored ritual of offering a guest a cup of tea as a sign of hospitality.