What is tea?

• Start with a preheated pot or cup (simply fill your teapot or cup with very hot water and let it stand for a moment).
• Use fresh cold water. In areas with poor tap water, use bottled or filtered water. Never use water from the hot water tap. Let the tap water run for a few seconds until it is quite cold; this ensures that the water is aerated (full of oxygen) to release the full flavor of the tea leaves.
• Bring water to a rolling boil. Don't let it boil too long, as it will boil away the flavor releasing oxygen and result in a flat tasting cup of tea. Pour boiling water on tea leaves or tea bag.
• Brew 3 to 5 minutes (for green teas, water should be a bit cooler and only steep for one to three minutes).

To further enrich your knowledge of green tea and its health benefits, read Green Tea - a natural elixir.

Today, these sculpted tea bricks with traditional Chinese motifs, are mainly used for decoration as the quality of the tea is very poor. They make very unique gifts and interesting conversation pieces.

Tip: If you choose to purchase a tea brick you may want to apply a coat of clear lacquer to protect it from humidity.

Tip: For home use, add 1/2 teaspoon Matcha to 8 ounces of freshly boiled water, stir vigorously and enjoy.

Ceylon (Sri Lanka): Ceylon teas have an aromatic amber liquor and a rich, full, astringent flavor. This tea is wonderful with a little cold milk and goes well with a sweet breakfast or afternoon pastry.

Keemun (China): Keemun has a subtle orchid aroma and a bright red liquor. The flavor is mild with a hint of sweetness, which makes it a good evening tea.

Lapsang Souchong (China): This tea is produced by withering the tea leaves over open fires of pine. Lapsang Souchong is an assertive dark tea with a smoky fragrance and flavor. It yields a red-brown liquor, and is a great accompaniment to salty and spicy dishes, and with cheese.

Yunnan (China): Yunnan is considered one of China's "noble" varieties and is unique in that it combines aroma with strength, giving it a subtle rich taste. Nicknamed "the mocha of tea", this tea produces a red-amber color in the cup and is full-bodied with an illusive floral scent. Yunnan is a great breakfast tea.

Assam (India): Assam teas are bold with a strong malty taste and dark liquor, making them excellent morning teas. Bursting with rich, round flavor, it is oftentimes difficult to distinguish one garden from another. Assam teas are delicious with a drop of milk.

Darjeeling (India): Darjeeling is the rarest and the most prestigious of black teas. Its excellent quality is the result of climate and elevation. While sometimes difficult to distinguish one garden from another, each harvest period is easily identifiable. Darjeeling teas have a distinctive taste depending on the season.

• First Flush Darjeeling: Referred to as "springtime teas", Darjeeling First Flush is harvested from late February to mid-April and yields a light tea with a delicate aroma and flowery taste. This tea is a connoisseur's delight.
• Second Flush Darjeeling: Referred to as "summer tea", this tea is harvested in May and June before the monsoon, and produces a darker, more full-bodied cup.