Erbamea Teas

A blend with a satisfying flavor, formulated by adding bitter orange peel and sweet orange slices to black tea leaves, with a pleasant Mediterranean aroma, along with cinnamon and pink peppercorn, which provide exotic, warm, and spicy notes.

Perfect for preparing a uniquely aromatic infusion, suitable for any time of day when you want to treat yourself to a pleasant moment of relaxation and well-being.

We recommend preparing it with boiling water and steeping for 3-4 minutes."

Spiced Assam tea is made by adding ginger root, cardamom seeds, cloves, cinnamon bark, and anise and fennel seeds to Assam black tea.

The bold flavor of this tea variety is surrounded by fragrant and enveloping spicy notes.

It is recommended to prepare it with boiling water (100°C), steeping for 3-4 minutes, for a pleasant, fragrant drink."

The Assam Valley occupies most of the territory of the region of the same name located in northeastern India. It is a river plain crossed by the Brahmaputra River, which, originating in Tibet from a large glacier, after a narrow path through the Himalayan mountains, widens its bed with a flow comparable to that of the Amazon River.

The altitude, soil composition, tropical climate, and violent monsoon rains have created an ideal habitat for the Assam tea plant, which is larger, more robust, and more productive than the Sinensis variety.

Precisely for this reason, in 1800, the English, with the collaboration of a local nobleman, began cultivating tea in this area, where many wild plants were already present.

It is the largest tea-producing area in the world: the first harvest takes place at the end of March, and others follow until reaching as far as October-November.

The teas made from its leaves are of excellent quality. The infusion has a strong, bold flavor and a dark, amber-red color.

It's ideal for breakfast, and its malty notes pair perfectly with milk.

It's recommended to prepare it with hot water at 90-100°C, steeping for 3-4 minutes.

A fine tea, obtained by drying and subsequent oxidation.

Typical of Sri Lanka (Ceylon), it has a reddish-brown color in the cup, a rounded, and very aromatic flavor.

Pekoe is a term used in the classification of black tea leaves: to be classified as "Pekoe," a tea must be obtained only from the last two leaves and the apical bud of the plant.

Contrary to what one might suppose, the term "Orange" does not refer to the flavor of the tea, which is not orange-flavored, but is a tribute to the Dutch royal house of Orange-Nassau, who once chose and appreciated it and spread its use throughout Europe.

It therefore emphasizes the superior quality of this tea, consumed by kings.

It is prepared with very hot water, 95-100°C, and left to infuse for 3-4 minutes."

Excellent quality black tea, grown on the finest plantations in the Indian region of Darjeeling (land of thunderstorms), located at the foot of the Himalayan slopes (1,000 to 2,400 m above sea level).

It is traditionally considered the finest black tea, especially in Great Britain and the countries of the former British Empire, where it has earned the nickname "the champagne" of teas.

The best infusions yield a dark, reddish-brown tea with a floral aroma. The flavor is slightly astringent in tannins, with a musky note, which connoisseurs compare to Muscat grapes.

The flavor varies greatly depending on the year, the production plantation, and the month of harvest.

The market offers different qualities of Darjeeling tea. The acronym FTGFOP1 stands for Finest Tippy Golden Flowery Orange Pekoe 1 and describes a Whole-leaf tea, composed of very young golden-colored apical leaves and shoots, harvested at the beginning of the season (late March to late April).

Its quality is therefore very high, level 1 in fact.

It is prepared with very hot water, approximately 95-100°C, and left to infuse for 3-4 minutes.

A classic black tea, enjoyed plain or with a little milk.

The full-bodied, bold flavor makes it ideal for breakfast.

This traditional blend, composed of black teas from the finest gardens in Ceylon and India, and occasionally even Kenya, dates back to the early 20th century, when it was created specifically to accompany a hearty English breakfast of eggs, bacon, and smoked salmon.

It is prepared with hot water at 95-100°C and left to infuse for 3-5 minutes."

It is prepared with black tea blends flavored with bergamot essential oil.

It owes its name to the English statesman Earl Charles Grey, who introduced its use to England after receiving it as a gift from a Mandarin whose life he had saved during a diplomatic mission in China.

It is prepared with very hot water, around 90°C, and left to infuse for 3-4 minutes."

Jasmine tea is one of the oldest flavored teas in the world, popular in China since the Song Dynasty (960-1279 AD).

It's not just a simple blend, but a true production technique: dried tea is mixed with fresh jasmine buds and left in contact with them for several hours to absorb their aroma.

The process is repeated several times, and often some flowers are left in the final ready-to-use product.

It is prepared with very hot water, around 90°C for black tea, or 80°C for green tea, and left to infuse for 3-4 minutes.

We recommend trying it plain, without sugar or other additives, to fully savor the combination of the enveloping aroma of jasmine flowers and the bold note of the tea."

Green teas are also commonly called "unfermented teas."

They are the most popular teas in the world and are also the basis for the mint tea consumed in Morocco.

In the cup, their color is yellow-green, and their aroma and flavor are herbaceous.

Gunpowder is the most well-known Chinese green tea. Its main characteristic is the shape of small balls given to the leaves during processing, reminiscent of gunpowder. Each ball unrolls during the infusion, "exploding" into a leaf.

The dried leaves do not undergo the oxidation process typical of black tea, retaining most of the components found in fresh leaves, especially polyphenols, substances that promote well-being.

There are various grades of Gunpowder on the market, and the following grading system is used to evaluate their quality. Rule of thumb: the smaller and more spherical the grains, and therefore the smaller the leaves from which they are obtained, the higher the quality of the tea.

It is prepared with hot water, around 80-90°C, and left to infuse for 3-4 minutes.

This is the finest quality gunpowder and is made from leaves rolled into very small balls, obtained from the apical leaflets.

The infusion is a light yellow-green color and has a light, fruity aftertaste.

It is prepared with hot water, around 80-90°C, and left to infuse for 3-4 minutes.

This is the finest quality gunpowder and is made from leaves rolled into very small balls, obtained from the apical leaflets.

The infusion is a light yellow-green color and has a light, fruity aftertaste.

It is prepared with hot water, around 80-90°C, and left to infuse for 3-4 minutes.

This is a green tea popular in Japan, where it is used primarily by children and the elderly because it contains little caffeine."

It is prepared with large, mature leaves, harvested in midsummer from the lower branches, after the tender, young top leaves have been removed, which are used to prepare other, more refined teas, such as Sencha.

The term Bancha actually means late harvest. The best Bancha varieties have a flat shape similar to willow leaves.

It is used in macrobiotic diets, as an accompaniment or after meals. It has a characteristic, fresh, grassy flavor.

It is prepared with hot water, around 80-90°C, and left to infuse for 3-4 minutes."

Once toasted, Bancha tea leaves take on a characteristic hazelnut color and are known as Hojicha tea.

They can be used to prepare a pale brown infusion, ideal as an accompaniment to meals or as an after-dinner drink. It is used in macrobiotic diets.

It has a low caffeine content and a delicate flavor, with a slight hint of hazelnut.

It is prepared with hot water, around 80-90°C, and left to infuse for 2-3 minutes."

This green tea is popular in Japan, where it is used primarily by children and the elderly because it contains little caffeine.

It is prepared with large, mature leaves, harvested in midsummer from the lower branches, after the tender, young top leaves have been removed, which are used to prepare other, more refined teas, such as Sencha.

The term Bancha actually means late harvest. The best Bancha varieties have a flat shape similar to willow leaves.

It is used in macrobiotic diets, as an accompaniment or after meals. It has a characteristic, fresh, grassy flavor.

It is prepared with hot water, around 80-90°C, and left to infuse for 3-4 minutes.

A tea with a light and expertly balanced flavor that combines the delicate notes of green tea with the tangy, spicy notes of ginger and deliciously refreshing lemongrass, whose long, thin leaves exude a pleasant lemony scent, hence the English name "lemongrass."

A pleasant drink to sip after meals or at any time of day for a relaxing break.

It is prepared with hot water, around 80°C, and left to infuse for 3-4 minutes."

This tea stands out from other teas for its unusual appearance: it appears as a combination of small twigs and a few leaves, and is obtained by trimming, drying, and lightly toasting three-year-old twigs.

It is almost caffeine-free, making it suitable for everyone and at any time of day. It is widely consumed by macrobiotics and is also enjoyed as a mealtime beverage.

The flavor is sweet and light, a blend of the grassy flavor of green tea and the sweetness of chestnuts.

To prepare it, add a teaspoon of twigs to each cup of water, heated to 80-90°C, and steep for 4-5 minutes.

It can also be prepared as a decoction, for a more intense flavor, by boiling it for 8-10 minutes.

The same twigs can be steeped a second time for a milder tea.

This tea stands out from other teas for its unusual appearance: it resembles a combination of small twigs and a few leaves, and is obtained by trimming, drying, and lightly toasting three-year-old twigs.

It is virtually caffeine-free, making it suitable for everyone and at any time of day. It is widely consumed by macrobiotics and is also enjoyed as a mealtime beverage.

It has a sweet and light flavor, a blend of the grassy green tea flavor and the sweet chestnut flavor.

To prepare it, add a teaspoon of twigs to each cup of water, heated to 80-90°C, and steep for 4-5 minutes.

It can also be prepared as a decoction, for a more intense flavor, by boiling it for 8-10 minutes.

The same twigs can be steeped a second time for a milder tea.

It is the most consumed tea in Japan. In fact, it represents 80% of the national production, despite the rather short harvest period, from late spring to early summer.

As a general rule, the more tender and dark the leaves, the higher the quality of this type of tea.

Like all green teas, it is steamed for a very short time to prevent oxidation.

After drying, the leaves are rolled into a pine needle shape and release a fresh chlorophyll scent, which, when infused, produces a fresh, herbaceous aroma.

The color of the infusion in the cup is yellow, slightly verging on light green.

It is prepared using hot water, around 80-90°C, and steeped for 2-3 minutes.

Jasmine tea is one of the oldest flavored teas in the world, popular in China since the Song Dynasty (960-1279 AD).

It's not just a simple blend, but a true production technique: dried tea is mixed with fresh jasmine buds and left in contact with them for several hours to absorb their aroma.

The process is repeated several times, and often some flowers are left in the final ready-to-use product.

It is prepared with very hot water, around 90°C for black tea, or 80°C for green tea, and left to infuse for 3-4 minutes.

We recommend trying it plain, without sugar or other additives, to fully savor the combination of the enveloping aroma of jasmine flowers and the bold note of the tea.

It is produced in China and Taiwan and is commonly referred to as semi-fermented, meaning it has a degree of oxidation intermediate between that of green and black teas.

The freshly picked leaves are left to wither in the sun and then shaken in bamboo baskets, drying them and turning yellow. The edges of the leaves take on a reddish color due to the action of oxygen in the air.

This oxidation process can last for a variety of lengths, from half an hour to several hours. Commercially available Oolong teas are those with a long fermentation (darker), such as those produced in Taiwan, which are organoleptically more similar to black teas, and others with a shorter fermentation, such as Pouchong, which resemble green teas in both flavor and active ingredients.

It is prepared with hot water, around 80-90°C, and left to infuse for 3-4 minutes."

By adding goji berries, candied papaya, peach, figs, and marigold and cornflower flowers to the oolong tea leaves, we've created a blend with an intense aroma, perfect for preparing a cup of tea with a delicate, fruity flavor any time of day.

We recommend preparing it with hot water at 95-100°C, steeping for 3-4 minutes."

From Fujian Province in southeastern China, white tea is considered by connoisseurs to be the most prized of teas.

The name Pai Mu Tan means "white peony." It is made from a mix of silvery-white, fuzzy buds, harvested in spring before opening, and small, young green apical leaves.

The best quality is the one containing the most white buds and intact green apical leaves.

After harvest, this tea undergoes minimal processing: a brief steaming to prevent oxidation, followed by slow, gentle drying.

It is low in tannins, with a delicate aroma and floral notes, yielding a beautiful pale yellow infusion.

Water temperature for preparation: 70-80°C, infusion time: 2-3 minutes.

Yin white tea is also available. Zhen, rare and precious, consisting exclusively of tender shoots covered in fine hairs.

A tea for connoisseurs, but to the inexperienced palate, it might seem almost flavorless.

From Fujian Province in southeastern China, white tea is considered by connoisseurs to be the finest of teas.

The name Pai Mu Tan means "white peony." It is made from a mix of silvery-white, fuzzy buds, harvested in spring before opening, and small, young green apical leaves.

The best quality is the one containing the most white buds and intact green apical leaves.

After harvest, this tea undergoes minimal processing: a brief steaming to prevent oxidation, followed by slow, gentle drying.

It is low in tannins, with a delicate aroma and floral notes, yielding a beautiful pale yellow infusion.

Water temperature for preparation: 70-80°C, infusion time: 2-3 minutes.

Yin white tea is also available. Zhen, rare and precious, consisting exclusively of tender shoots covered in fine down.

A tea for connoisseurs, but to the inexperienced palate, it might seem almost flavorless.

It is a highly prized Japanese green tea, appearing as a
fine, bright green powder.

It is unique not only in its cultivation
and processing, but also in the preparation of the drink.

As soon as the new shoots appear, the fields are shaded,
protecting the shrubs almost completely from sunlight. The leaves
concentrate and retain the substances present: in particular, chlorophyll,
responsible for the bright green color, and L-theanine, the amino acid
that gives this tea its "umami" flavor.

The shoots and the first apical leaves are the first harvest, and will be used
to produce the highly prized and very expensive "Ceremonial" Matcha tea;
those from the second and third harvests will become the "Premium"
and "Culinary" Matcha teas.

As with all green teas, the freshly picked leaves are briefly
steamed to stop the fermentation process. oxidation, and then dried.

The stems and ribs are then removed and dried again. A final slow
stone grinding produces a fine powder ready for use.

Unlike other teas, it is not prepared by infusion.
The Matcha powder is added to hot water, 70-80°C, and whisked vigorously
with a special bamboo whisk, until a high, dense foam forms on the surface and it is ready to drink. The taste is astringent and sweet at the same time, with herbaceous notes of freshly cut hay.

It has been produced for over 4,000 years in the Chinese province of Yunnan, in the Pu'er Prefecture, from which it takes its name. Derived from a large-leaved variety of Camellia sinensis, it is highly prized and a tea category in its own right: the only one to be aged for several years, even decades, after being processed.

After harvesting, the leaves, like green teas, are left to wither in the sun and then dried to prevent oxidation. They are then rolled and dried again, then pressed into bricks, cakes, or disks, which are stacked in special underground cellars or warm, humid caves to slowly age and mature.

The growth of bacteria and mold will make the flavor of Pu'er (raw or Sheng) intense and strong, similar to wet earth, with a very complex aftertaste of forest floor and moss, wood, cocoa, and fruit. and rounded.

The longer the aging, the better the flavor, gradually becoming smoother and less astringent; obviously, the price also increases accordingly. The long fermentation times, the high costs, and the growing interest in this tea have led to the preparation of an alternative Pu'er in China (called cooked, mature, or Shou).

An "accelerated" fermentation and aging process, using controlled humidification and stacking techniques, similar to composting, favor the development of a particular bacterial microflora and allow for the production of a tea similar in appearance and flavor to the aged one in just a few days or at most weeks.

To prepare Pu'er, water at 95-100°C is used; the leaves are placed in a teapot or cup, boiling water is poured in, and after about 10 seconds, the water is discarded: this step serves to clean and hydrate the compressed leaves. Boiling water is then added again, and after 30-40 minutes, the leaves are left to cool. After a few seconds, filter and drink the infusion. Pu'erh is a tea that lends itself to multiple infusions, even 7-8 in a row."