Meadowsweet Herbs

OK, I admit it. Over the last several years I have become a tea snob. After experiencing truly exceptional teas, for me, there is no going back to that average cup of tea. Think of appreciating loose leaf tea as you would a good glass of wine. Every quality tea has a unique flavor and style that reflects its origin, varietal, vintage and artisanal method of processing. Brew it using complimentary tea ware, savor its nuance and complexity, and enjoy the invigorating experience that each cup brings.

Here is how:

Bring fresh water to a boil (avoid distilled water, mineral water and tap water when making tea)

Cool water if necessary.

Loose leaf tea is a great value as it can be infused multiple times. Simply increase the steeping time by 1 minute with each subsequent infusion. Notice the distinct characteristics of each infusion.

Keep tea tightly sealed in a cool, dry place away from direct sunlight and strong odors. Do not store near spices or in a refrigerator.

Brewing Instructions

These brewing instructions are only a guide. Each person has a unique palate, so experiment with your infusions to determine what´s right for you.

• White Tea: 180 – 185°F, 3 – 4 minutes, 1 tablespoon
• Chinese Green Tea: 180 – 185°F, 3 minutes, 1 tablespoon
• Japanese Green Tea: 165 – 175°F, 2 minutes, 1 tablespoon
• Oolong Tea: 195 – 200°F, 3 – 4 minutes, 1 tablespoon
• Black Tea: Boiling / 212°F, 4 – 5 minutes, 1 tablespoon
• Pu-erh Tea: 205 – 212°F, 4 – 6 minutes, 1 tablespoon

Preparing Iced Tea

To make an iced tea, simply infuse twice the amount of tea or herbs using the same preparation method (i.e. 1 tablespoon for hot tea becomes 2 tablespoons for iced tea.) Dilute 1 part of the double strength tea infusion with 1 part water. Pour over ice, enjoy!

Tea Categories

Tea is the second most consumed beverage after water. It originated in Southeast Asia during pre-historic times and today, is cultivated in over 35 countries. While all tea comes from the Camellia sinensis plant, each varies greatly depending on the region and climate, elevation, soil type, season in which it’s harvested and the processing techniques used. Much like wine, each tea has a unique flavor and style that reflects its origin, varietal, vintage and artisan method of production. The tea categories described below are not exhaustive but they are a few of the main categories you will come across.

White Tea

• Originated in China’s Fujian province
• Least processed of all teas; little to no oxidation
• Lowest caffeine content
• Very high in antioxidant polyphenols or tea catechins
• Milder flavor without bitterness; sweeter finish than green tea
• Refreshing and delicate, great with light foods, fruits and between meals

Green Tea

• The finest green teas are produced in several regions throughout China and Japan
• Processed with the intention of preserving the tealeaf’s green character so they are heated by roasting or steaming soon after harvest to prevent leaf oxidation
• Five basic types of green tea: steamed, pan fried, bake cured, sun dried and combination
• Green Tea offers a wide variety of taste profiles ranging from bittersweet, grassy to savory and slightly sweet
• Highest content of antioxidants

Oolong Tea

• Cultivated in China’s southeastern Fujian and Guangdong Provinces and Taiwan
• Traditionally pronounced Wu-long
• Semi-oxidized, with processing styles that range between a green and black tea
• Research shows oolong helps reduce cholesterol, lower blood sugar levels and aids in weight loss
• Flavor profiles range from toasted and robust, light and flowery to full-bodied and naturally fruity

Black Tea

• The highest quality black teas are produced in China, India and Sri Lanka
• It is the most oxidized of all tea, resulting in dark color
• Its strong full-bodied flavor and higher caffeine content make it an ideal morning tea and a great alternative to coffee
• High content of antioxidants and essential oils
• Flavor profiles range from crisp with notes of fruit and wild flowers to full-bodied and malty with hints of caramelized sugar

Pu-erh Tea

• Often referred to as “The tea that gets better with age” and “slimming tea”
• Ancient form of tea originating in Yunnan province of southwestern China
• Prized for its bold and earthy taste, full body and health benefits
• Helps metabolize fatty acids and oily foods, lower cholesterol and detoxify the bloodstream
• Two distinct types: Sheng pu-erh (raw or green) and Shu pu-erh (ripened or black)
• Pairs great with spicy, sweet and rich foods (best consumed during or after a meal)

Introducing Rishi Tea

We are proud to introduce you to a new (to us) line of exceptional teas now available at Meadowsweet Herbs. Rishi Tea was founded on the commitment to set the standard for quality and expand the awareness of tea and its rich, inspirational tradition. Rishi Tea has been a leading importer of Organic Certified tea under the USDA-NOP regulations since the start of the program in 2002, and prior to that, under strict European Union standards. Learn more about organic tea certification and why organic is better for the environment, and better for us. Rishi Tea has been at the forefront of Fair Trade Certified tea production for years. Rishi Tea took home an unprecedented 28 awards, including a stunning victory of 11 First Place winners at the 2009 World Tea Championship!