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.