Aromatic tea

white tea yellow tea green tea
red tea black tea aromatic tea

Aromatic teas are quite peculiar in the world of teas. The tradition originates in China. The base for aromatic teas is usually inexpensive black tea: Lychee, Keemun, Black Tea OP, or blends of other teas e.g. with added Lowgrown Ceylon, and in case of green tea, cheap Sencha, Chun Mee. For this purpose, fragrant flower of jasmine, rose, lavender or peach.

Currently there are over one hundred types of aromatic teas, mainly based on natural and artificial aromas. The leaves, flowers, pieces of fruit used in such blends play only a decorative role and do not influence the taste of the infusion. Aromatic teas has been in fashion in Europe since 1960s’, mainly thanks to Earl Grey and smoked tea. The most popular aromatic teas include:

Earl Grey - originally a blend of Darjeeling, Assam, Ceylon, Keemum teas with the addition of smoked tea, jasmine tea and green tea fragranced by bergamia oil. Currently Earl Grey is produced on large scale. The name derives from an English Lord, Charles Grey who brought the recipe from Asia.
The method of preparation: 1 flat teaspoon per 1 cup, brew for about 3 – 4 minutes.

Lapsang Souchong - produced in the East of China and in Taiwan. It is called smoked tea as it is smoked over wood coal made of the roots of Chinese pine tree. It is used for preparation of typical Russian blends. This tea is characterized by big, fleshy leaves with very intensive, stron and sometimes bitter taste.
The method of preparation: 1/3 of teaspoon per 1 cup, brew for 2 – 3 minutes until brown infusion appears.

Jasmine tea - Chinese tea with the addition of jasmine flowers. Specially prepared tealeaves (green or black) are mixed with the flower of jasmine picked just before blooming. Such prepared blend is left for many weeks in a sealed container. The flowers are removed as soon as the tea takes the proper fragrance; new flowers are put for decoration.
The method of preparation: 1 teaspoon per 1 cup, pour boiling water at the temperature of 95°C, brew for about 3 – 5 minutes.

Rose tea a typical Chinese genus of tea with the addition of rose flowers, which fragrance pervade the infusion. It has a soft, mild taste, which makes an ideal harmony with the rose fragrance.
The method of preparation: 1 teaspoon per 1 cup, pour boiled water at the temperature of 95°C, brew for about 3 – 5 minutes.