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In his address, Lai said that the president had asked the NPA to adopt management and procedural reforms in a bid to maintain social order and increase public confidence. Meanwhile, as part of the strategy to tackle the ecstasy problem, the police are to set up an informant system, whereby pub owners would be able to report drug dealers and users. The Ministry of Economic Affairs is also to investigate domestic chemical factories suspected of producing illegal drugs, Su said. Lai concluded yesterday's one-hour discussion by saying that a meeting would be held on a regular basis to review investigations and offer possible solutions for crime eradication. He urged related government agencies to put government policies into action and keep track of the effectiveness of those policies in their bid to restore social order. The uninhabited islands — which are known as the Senkakus in Japan — are claimed by Taipei and Beijing, but are administered by Tokyo. Chuu said in the study, which was published in the journal Physical Review Applied last month, that they had resolved the main obstacles for quantum computing development — high energy costs and a low-temperature operating environment. Chuu said that photons are the smallest possible particle of electromagnetic energy, and his team had devised a way to encode information in 32time. They ended at 6pm. Kuo said Taiwan is considering setting up renewable power plants in neighboring countries, such as the Philippines, and transporting the electricity back home to meet the green power needs of Taiwanese manufacturers, Minister of Economic Affairs J. As local governments and residents frequently differ in opinion about constructing new power plants, and it takes time to communicate. Home Local News. Most Popular 1. You might also like. Front Page. About Us.

Cabinet wants youth crime taken to task

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China is the birthplace of tea cultivation and one of the world's largest tea producers. A wide variety of teas, many known as the finest in the world, are cultivated and processed in China: unoxidized green teas, semi-oxidized oolongs and white teas, oxidized black teas and fermented pu-er teas, even the rare yellow teas. In China, tea drinking and tea production are woven into innumerable legends and countless traditions. This is why so much of our menu is devoted to China. No other tea is comparable to this sparkling, pale green infusion which offers unique and inimitable delights of taste and aroma. It is cultivated at high altitude, with long, silver, downy-tipped leaves firmly rolled lengthwise. This tea promotes health, and has a mild, euphoric effect. The robust leaves are flat and golden-green in color, with a lovely shine that comes from the traditional method of pan-frying the freshly picked buds in large steel woks. This stops the tea from oxidizing, and also contributes to its nutty, nourishing taste--a taste as sweet and clean as the bright water of the spring. As the savory fragrance rises from the cup, and the undulating pleasure spreads through the mouth, all wishes are granted. This genuine tea original is made exclusively by hand in Dong Shan, on the gently sloping banks of Lake Tai. Our trip to the Jiangsu province revealed that many of the residents of this area pick and process the tea in their own homes, ensuring that the tea is kept fresh in small, well-tended batches. Hanging over the tiny-leafed tea plants are fruiting trees: peach, apricot and plum. They bloom as the plants reach their fullness, all in a tumult of wonderful smells reproduced by the sparkling infusion. When gently brewed, the tea blossoms with a ripe, slightly astringent taste, softly herbal and gracefully rich. As the wild spirals of these silvery and dark green leaves unfurl dynamically in the tea pot, a tender ecstasy arises. This tea is not to be missed! A quiet strength arises out of these tiny, lustrous leaves, calling to mind the focused aromas of the meditation hall. The two-and-a-half thousand year old tradition of cultivating gourmet tea on the Putuo island guarantees that this particular tea, grown in the gardens of the Buddhist monastery and processed only by hand, will always be of superior quality. This tea is perfect for observing the world with a steady, loving compassion. Its leaves are small and uniform, distinguished by silvery tips. A smooth sweetness covers the mouth and lifts one's mood. The tea is hand-processed by Chinese tea pickers into little balls resembling pearls, which unfold charmingly in the cup after the first infusion. While the Chinese name is a literal translation, its Western moniker came about when early importers of the tea noticed its similarity in appearance to the dark grey pellets used for cannon fire. The tea is distinctively shaped into small, tightly rolled balls with a dark sheen that hints at its volatile quality. Tea-crafters in the Zhejiang province carefully dry the leaves in metal pans that are shaken in circular motions over a fire. The finished product yields the famous smoky flavor and aroma that makes this variety so dangerously delicious. This hearty green is the perfect accompaniment to a meal, as the vigor of its taste is not likely to be defeated. A tea novelty of art and beauty. The intoxicating, almost citrus scent from repeated infusions has been an inspiration to Chinese poets over the centuries. The intoxicating scent soothes my longing for a faraway land. It is especially suitable for drinking with close companions. The small, mossy-green leaves, flecked with white petals, hold a pervasive jasmine aroma, a distinctive lingering taste, and a mildly euphoric effect. The flavor and aroma are classic yet more pronounced, producing a heady bouquet that keeps its liveliness infusion after infusion. After the leaves have been picked and allowed to wither and curl, they are put through hot steam and only then rolled and dried. This gives them their unique and inimitable properties, including the exquisite aroma and fresh green color of the infusion. We receive them directly from Uji and Ureshino from our humble tea master and friend, Mr. It is processed from hand picked, shade grown Gyokuro tea leaves that are finely ground in stone mills. The preparation of Matcha starts about twenty days before the harvest when tea bushes are shaded. This slows down the tea plants growth and increases chlorophyll and amino acid content as the leaves become a darker shade of green. The flavor of Matcha is rich and is dominated by its amino acid, grassy fresh taste. The finer grades of Matcha have more sweetness in flavor, while standard or course grades have more deep and bitter flavors. There are typically two varieties of Matcha style teas, Koicha thick tea and Ususha thin tea. Koicha is generally prepared in the winter months, using more tea and less water for a thicker, rich and almost past like infusion. This tea is cultivated from tea plants that are at least thirty years old. Usucha matcha, is the most commonly enjoyed matcha, thin style in the spring and summer months. It is cultivated from younger tea bushes that are no older then thirty years. Matcha is traditionally prepared using Japanese tea wares and tools all made by hand. The chawan, bowl is a form of the artists expression that sets the mood and. The chasen is the hand carved whisk made of bamboo that is used to froth or whip the powdered tea, dissolving the infusion and making it become frothy for the drinking experience. The hishaku is the bamboo scoop, or ladle used to carefully select the amount of water used in the chawan to make a fine, concentrated bowl of tea. It requires painstaking processing to obtain dark green, flat leaves of uniform size, with a fresh, grassy aroma and a delicate taste. Sencha grants the tea lover many crisp infusions with a distinctly cleansing feeling and is a good tea for a quiet get-together with close friends. This high mountain grown sencha tea is cultivated in the region of Hamamatzou. Nearby are waterfalls, hot springs, lush gardens and tea farmers processing tea in the old, traditional way. Yamacha offers a fine, smooth taste with more sparkle to the classic taste of sencha. This tea is shade grown for no more than 2 weeks, giving it a balance of sweet and richness in the middle of Sencha and Gyokuro style teas. Super Nutricious! The shading allows the tea plants to boost chlorophyll and enhance a rich, sweet umami taste. Its delicious taste and fresh grassy scent of spring offer a touch of heaven in your cup. This tea is one of the most valued products of the Nippon islands. It is picked by hand in specially shaded fields and guarantees a rare experience, enhanced by an original method of preparation. Dark green, flat, subtle leaves of uniform size give a fresh aroma and a characteristically bold taste. It is usual to make several infusions from the same leaves, allowing the superior quality of this tea to be fully enjoyed. When tea seeds were brought to Uji in the early 13th century, the were first planted in the Obuku valley. Produced by the prestigious Nagatani Family, we are excited to offer a Gyoluro grown in the esteemed terroir of this famous region! A tiny, dark green leaf, evenly rolled, makes a lightly green infusion. Its cup results in a rich brew, traditional, delicate grassy flavor but with a bread-like sustenance and fullness, even after several brews. It is steamed longer then traditional sencha tea, which imparts a full bodied depth to its taste. Kamairicha offers a unique taste, standing out from other traditional Japanese greens. The leaves are steamed then gently pan-fired to bring nutty qualities, similar to Chinese style teas. This method of tea production was brought to Japan from China and was the original technique used to produce tea. The Japanese then put their twist on the flavor by steaming. We call this the yin yang of green teas. Bright and nutty mixed with vegetal sweetness! This type of tea is often a by-product of Hojicha, but our variety is made from the same bushes and leaves used for Gyokuro, giving its softly grinning flavor the finesse and freshness of Gyokuro. Light green leafstalks yield a full but delicate grassy aroma. It gives a rich brew even after several infusions, and causes a notable lift. The combination gives it a nutty aroma and unusual taste, reminiscent of pine and grains. In translation the name means 'unpolished rice. This thick and roasted infusion offers the same full flavor of genmaicha with a boost of energy and vibrancy of green. The name means 'lightly roasted tea. It is recommended as a particularly good drink after a substantial meal. It gives a rich, warming brew even after several infusions. A remarkable Vietnamese green tea, whose leaves are picked with extraordinary care. A strong, vegetal and astringent infusion that will awaken a drifting mind, and which is excellent hot or chilled. The leaves are gently steamed and then pan-fried to complete the drying process, offering a savory, oceanic flavor. We serve this tea in a traditional tea infuser from Korea, with a lidded top and saucer. A yellowish liqueur smiles up from the cup, with a honeyed aroma and an earthy finish. Wild and sweet, the captivatingly subtle flavor hides the great strength of this tea. Broad, sun-dried leaves with brownish edges have an abundance of silver downy tips from the ends of the shoots. This tea is quite low in caffeine, making it suitable for drinking all night long. An excellent tea to calm the body and bring clarity of mind. We are proud to offer a Silver Needle with beautiful, silvery white buds of uniform, full leaf quality. Its flavor is very subtle, but velvety and earthy with only the slightest hint of smoke and flowers. Suitable for slowing down, or just relaxing into the moment. The farmers from the mountainous tribal villages carefully harvest these large tea leaves. The taste of the infusion is lightly sweet, fruity and notes of wood. Suitable for multiple infusions. The large pine-cone shaped buds are picked in late March and sun dried. Though similar to white tea, Yao Bao is distinguished by a sweet and fresh flavor that stands alone in the world of tea. The brewed liqueur is pale white and clear, with a hint of fresh pine needles in the aroma. From the Sorwathe Tea Company in the Kigali mountain region, The first tea bushes were planted in Rwanda in the s. The camellia sinensis Assamica cultivar was found to be suitable for this climate region. In , the crop was 60 tons, increasing to 1, tons by The devastation of the Genocide affected tea as much as the rest of the economy, but by the late nineties yields had recovered and reached 14, tons by Around 97 percent of the crop is exported, providing essential foreign currency for the country. The tea is generally picked by women, and the year-round harvest allows them to earn a regular cash income. It can refer to a tea produced using a different method — slight oxidation — or it can refer to a carefully selected tea that a province used to send as a tribute to the Emperor — yellow was the Emperor's color. This dancing leaf variety offers a smooth taste with a slight smokey grassiness. Fresh leaves may be roasted over open fire, tumble dried to bring out floral qualities or baked in bamboo baskets. Its aroma is often likened to the scent of mandarin orchards in full bloom. A dark green-blue leaf, pressed into a ball shape, opens slowly, giving infusion. This cheering drink has a distinctive, warming aroma and a voluptuous taste that leaves a slightly nutty sweetness on the lips. Long leaves are wilted and hand-rolled into murky dark green s-shapes, which unravel to produce copper-colored infusions laden with the ephemeral playfulness of fairy spirits. Seductive, this variety will cause the tea-drinker to gaze off into the teacup for many blissful hours. More oxidized than green teas or light oolongs, but less than black teas, dark oolongs offer a smooth cup, richer than green tea, but without the malty quality of black tea. In the legend of Da Hong Pao, hundreds of years ago, a very ill nobleman was lost and wandering through the Wuyi Mountains when he came upon a village. The gracious villagers fed him a brew made from the leaves of a special tree. He quickly regained his health and strength and was so impressed by the healing properties of the tree that he took off his brilliant red robe and hung it on the tree to indicate its power. They say that same tree still stands and all Da Hong Pao tea bushes can be traced back to the original. An aroma and aftertaste of caramel soothes the palette and makes this tea a suitable accompaniment to desserts and snacks. Their ideals of motivation and meticulousness produce the flavors that make us proud to offer the following exceptional Taiwanese teas. After a very short oxidation it is wrapped in cotton fabric and dried by roasting. A comforting tea with a crisp, golden infusion and fresh green taste. Appropriate for drinking as a storm dies away. In ancient times the feet were used. This vibrant and lilting variety dances with notes of lilac and juniper and is imported directly from the bright slopes of the Tung Ting Mountains. Suitable for drinking during contemplation as the shadows grow longer. San Lin Xi tea farmers classify their teas as Gao Shan, or high mountain grown oolong, cultivated in the elevations of 4, feet. Lush, thick green leaves are plucked by hand from beautiful Taiwanese tea ladies and placed in captivating mountain side gardens. The leaves are placed to wither in the sun in the afternoon hours, then taken inside tea factories where they begin to be squeezed tightly inside cotton fabric, tumbled in large drum machines. The leaves are then finished to dry by machine in high heat for a short amount of time. Enjoy drinking San Lin Xi oolong in the afternoon with a friend to awaken the mind as the flavors unfold. These teas leaves can be infused for countless infusions, offering flavor notes of the brassicas vegetable family. The buttery notes are a wonderful complement to the high mountain floral notes already found in the Spring and Summer tea. Ali Shan oolong offers a sweet fragrance with overtones of flowers and fresh tropical fruit. Enjoy it as the sun is just peaking through the mountains on a fine summer morning. Here the experimental art of tea processing is thriving and from this we are blessed with red oolong. This rolled tea has the highest oxidation of all of our Taiwanese oolongs, resulting in a deep floral and honey aroma with rich flavor! A Taiwanese original, it is the superior class of semi-oxidized Summer harvest tea, with a higher degree of oxidation and a great abundance of white tips. Suitable for drinking while remembering the beauty of the East. Thailand known for their delicious street foods and noodles has made a fine appearance on the Tea Market in the past 10 years. Enjoy the savory, rich taste and aroma often compared to Gui Fei or Dan Cong Oolong Teas, suitable for many infusions! On the southern coast of Fujian province, this applies not only to martial arts, but also to a sophisticated way of brewing fine oolong teas that emboldens their taste and aroma. A special Yixing tea set is required, and only the best Oolongs can be used for Gong Fu service. In China, Gong Fu tea is served to old friends reminiscing about war stories, at family reunions as well as to celebrate successful business dealings. Gong Fu service is suggested for two or more people. Fresh leaves are gently rolled and placed on flat screens to wither. A deep enzymatic oxidation of the freed polyphenols brings out caramel and tannic flavors. The leaves are then quickly dried at high heat. The Chinese refer to them as red hong teas. Crimson infusions bow with a layered fragrance and subtly tart and spicy flavors, malty and faintly reminiscent of citrus. Its strong character and lively flavor make it a good tea for starting a busy day, or having an interesting conversation. Bold and brassy. It is a good tea to drink by the fireplace while puffing on a pipe, or on especially dark rainy days. The solid, black-brown leaves brew cups of pensive essences, like welcoming hearth-fires imparting a thermal inner calm. Only the young hairy buds of the tea plant are used, turning sienna-colored and wiry when processed and strong enough for two infusions. The vermillion waters bring a contemplative taste, recalling semi-sweet chocolate and roasted chestnuts. Drink this as dessert tea after a good meal or allow the smooth aroma to awaken the mind at breakfast. Perfect for mind opening, heart opening, or any occasion of clarity and liberation. The delicate orange tips offer a velvety sweet taste with hints of chocolate and deep forest aromas. We serve this gourmet tea in a gaiwan only, with a pot of hot water to allow for many further infusions. Each batch is pan fired personally by Master Cho our tea supplier. Hadong Hong Cha has scents of peanut, roasted chicory and some even say potato! Its taste has a balanced richness with hints of fig and a honey-like sweetness. Standard black tea leaves, aromatized in the Chinese method, hum with an intensely fruity flavor that produces grins and sighs on consumption. The lychee fruit, native to the subtropical regions in Asia, has a unique taste somewhat in-between a pear and a grape. Some bits of the dried fruit are left to mix in the tea after the scenting process, giving an extra tang and sweetness to the finished brew. The succor of vanilla offsets the natural astringency of the black tea, giving this balanced tea a dessert-like quality. This tea is aromatized in the traditional Chinese way from the Guandong province. A relaxing, comforting cup with the strong aroma of a dozen red roses. Suitable for lovers, Valentines Day or your first date at Dobra Tea! The recipe was taken back to England, and soon the new preparation gained world-wide renown under the name of its discoverer. Suitable for those who favor 'English style' tea with milk. A black, usually broken tea, with the unique and unmistakable bergamot aroma. But the tea gardens of this magical land offer some real treasures to the world at several specific times during the year. Indian black tea is known mainly for the products of the famous regions of Darjeeling and Assam, where local tea planters cultivate refined varieties of the Chinese and Assam tea plants known for their high quality. The tea plant is also cultivated in other regions of India such as Nilgiri and Sikkim. The tea produced from this harvest is valued for its unique, flowery aroma, as well as leaves that are especially green for a black tea. Its supple quality is rapidly lost within a few months of storage making it very important that the first flush Darjeeling be fresh. We buy our first flush directly from Calcutta and have it shipped by air. This means that we can guarantee the freshness of the tea in your cup. It is available only while the fresh stock lasts. A delicacy among tea lovers, the scent and flavor of it remind one of a walk in a rainy flower garden. The color of the infusion is darker than the First Flush and this tea has more body as well. The flowery, astringent flavor and superb muscatel aroma of the teas picked at this time has led to comparisons with the famous wines of Bordeaux. Rather small green-yellow leaves with darker tips. On the menu only while stocks last. This is an original blend, distinguished by the equilibrium of the color of the infusion, its taste and its aroma. The small brown-black leaves with light color tips are evenly rolled into half-moons, and in the cup give a red-brown infusion with a rich aroma and robust taste, which we recommend as a good refresher in any season. A wild variety of tea plant later named The Assamica was discovered in India by the Bruce brothers almost years ago. This is the variety now cultivated in Assam. Our supply is outstanding for its freshness and sparkling taste. Brown-black leaves with light color tips are evenly rolled into half-moons. In the cup they produce a dark, red-brown infusion with a rich aroma and a robust, full taste. Suitable for drinking before a long journey. Regardless of the height at which the plantations were established, they produced rich, full-value crops that soon found their way to a market that had previously been controlled by China and India. The names of the Kandy, Uva, Matale, Dimbula and Nuwara Eliya districts represent tea gardens at all levels, from the feet of the mountains to 2, feet above sea level to high-mountain teas that grow in the highest tea gardens of the world at heights of 7, feet above sea level. Our Menu includes two of Ceylon's finest teas, which we discovered when we visited the island for the first time in A frolicsome tea, dark but not overbearing, that evokes the sweep of the gardens that spread out under the peaks of the Samanalakande Mountains, 'the mountains where butterflies go to die. It produces a rich infusion in the cup, reminiscent of Assam tea, and with a slightly sweet aftertaste. Suitable for solitary tea drinkers. The brown-green uniformly rolled leaves with a high content of silver tips are full of aroma and have an unobtrusively astringent, captivatingly flowery taste. Kenya has become known for their bittersweet, Assamica style teas and is now the third largest exporter of Teas in the world. An orange infusion in the cup with round and nutty flavor compared to high mountain Ceylon Teas. We source this organic and fair trade Tea from Rwanda through our local partners 3 Mountains Tea here in Asheville. These teas come from the Xishuangbanna region in Yunnan province, close to the border with Laos and Burma. They are enjoyed mostly in Guangdong, Hong Kong and Taiwan. It took several journeys to the region to uncover some of the secrets of their production. Pu-erh teas come in many shapes and forms, such as cakes, bricks and 'nests' in addition to loose leaves. Enjoy tasting pu erh cha the traditional way, served in a gaiwan with a glass pitcher and bamboo brewing tray for all day tasting and enjoyment! Processing sheng pu-erh involves plucking the leaves, drying them briefly in the sun and aging them either loose or compressed. If stored properly, raw pu-erh can age indefinitely and be worth hundreds of dollars. Tea connoisseurs highly value the complexity and unique flavor of aged raw pu-erh. A bit more earthy than our Bai Mu Dan white tea, with a walnut-shell flavor reminiscent of a Darjeeling, we recommend to you this heart-warming new addition to our menu. As this brick from Mang Fei has now reached its 20years of age it has began to calm down in caffeine and sink deeper into itself. It offers a more ground experience of classic Sheng Pu-erh mystery. The newly harvested leaves and buds are taken from the ancient forests and left to wither and dry in the sun on bamboo mats. The leaves are then steamed before they are pressed into large suns. Experiencing the sweet-and-sour amber brew of Lao Shu Bing Cha is like taking a stroll through the old tea trees of the jungle--humbling and invigorating all at once. Harvested by hill tribe members of the Mung tradition, this hand picked, wild crafted leaf if harvested year round from wild tea trees over years old. It is oxidized in the sun, and then packed tightly and pressed into stalks of bamboo from the village people. Tea trekkers from our company first discovered this Tea in back in and we are now do honored to offer it to our fellow American tea drinkers! The tea leaves go through an accelerated fermentation process similar to composting. In turn, compressed tea leaf cakes are steam heated to speed up the aging. With a rich aroma of old temples, its distinctive taste is chthonic and deep, like holy soil. After the first slight shock of the unusual taste, many drinkers become addicted by its captivating, nostalgic flavor. This almost quadruple oxidized pu-erh sticks to the cement floor under the piles of pu-erh cha that is left to ferment for four months. It has become quite popular in Yunnan for its well-matured, persistent qualities. Surprisingly the flavor is sweet, but bold in color and uplifting to the spirit. Hints of tempered, bittersweet flavors give this pu-erh a unique twist on the traditional flavor and aroma. Suitable for countless infusions. This Mang Fe pu-erh meets the criteria of a well cared for tea. Each brick has such effervescence; playful and alive. A dark stout-like brew or a clear amber hue - this tea has versatility and likes you to tinker with it. There are very definite layers in this tea. We recommend that you take note of different characteristics as you become familiar with it and test your gung fu pouring abilities! Lotus brick delights with all of the freshness, earthiness, clarity and floral bouquet of that stroll. It is very tactile and approachable. A heart opening Tea experience. Beautiful in both presentation and in substance, this delicious pu-erh gives the sensation of being enfolded in a keen shell of deeply nourishing satisfaction. These two together soften the heavier pu-er and strengthen the light flower. A nice compliment to a light meal or dessert or during hearty conversations with close friends. A favorite among our American visitors in the Czech Republic. The infusion has a seductive sweet aroma. Served with warm milk and local honey. Your choice of local whole milk, oat or coconut milk. A black Indian Assam tea simmered in your choice of milk and strongly sweetened with organic sugar, prepared in the traditional way. A good tea for reminiscing about glorious journeys. An authentic Indian spice mixture of : organic fennel, cinnamon, ginger root, cardamom, orange peel and cloves. Served with milk and local honey. The infusion has a strong fragrant aroma and slightly intoxicating effects. A blend of green and oolong teas with dried apples, orange peel and cloves. A yellow-green infusion, with a penetrating clove aroma and slightly bitter flavor with fruity aftertaste. A Moroccan recipe, this yellow-green infusion with strong minty aroma is sweet and refreshing, and is traditionally drunk to keep cool in the sweltering heat of the Marakesh markets. We serve our Touareg tea in authentic stainless steel teapot with real Moroccan tea glasses. The combination of cinnamon with the strong black tea produces a mildly uplifting, calming drink. A dry leaves are first heated in a pot, then steeped in hot water, which produces a dark red-brown infusion in the glass, with a robust taste and a mildly sweet aroma. It is poured from a Turkish pot and served in a glass to which one or two teaspoons of organic sugar are added. Sure to give a lift. We serve it in a typical gourd called a calabash, with a drinking straw or bombilla. The infusion, made from the crushed, light green leaf of the mate plant, has an earthy, vegetal aroma, and a strongly herbal, bitter taste that can be softened by the addition of local honey. It is good for late nights of study, reading, when the day's mood needs an upward lift, or for animated conversation with friends. We do not recommend mate for children or anyone highly sensitive to caffeine. The gourd is skillfully filled with low temperature water, allowing the water to flow down the side of the bombilla and creating a tunnel so that the top leaves remain dry. Extra water is served so that, as each infusion progresses, the leaves are pulled slowly down into the water allowing for an almost limitless number of infusions. Traditionally, this type of mate ritual is shared in a circle with friends, one sipping the tea, and then filling the gourd with water before passing affectionately to the next friend. Feel free to enjoy on your own, or to have a devotee demonstrate the ritual! A good drink if you don't want to sleep for three days, or you've put off a project due tomorrow! You may not add milk to this offering of Yerba in a Gourd. Just a touch of this robustly smoky tea is needed to give the herbal Mate a deeply filling and mysterious taste and aroma. Especially suited for those who prefer smoked mate. Served with local honey. Served warm in a mug and topped with cardamom. Where and how they are grown, how they are processed and what flavors they offer. Please taste and comment, we are happy to share! HIGH vs. FRIED Chinese green teas are unoxidized, plucked then gently pan fried to stop the oxiditation, while Japanese green teas are plucked then steamed to preserve flavor and nutrients. Enjoy the classics, Long Jing and Sencha. We serve these three teas in the same tea sets used by professional tea tasters all over the world! Sorted, uniformly rolled leaves of light green color, with the grassy aroma of fresh green tea and a fully balanced, lightly astringent taste. Fine, uniformly rolled leaves of a brownish-red color, excellent characteristic tea aroma, with a full, slightly tannic taste, with a hint of spice to the finish. Long, rolled, dark brown leaves with a gray gloss on the surface. This tea is well known for its health benefits and carries the distinct earthy aroma of Buddhist monasteries. In fact, it is cultivated and processed in the same way as tea, though it is an herbal tisane. Tiny red-brown needles with a sweet, earthy and slightly fruity flavor produce a brick-red infusion in the cup. Tulsi is exceptionally good for cleansing and immunity. It offers a slight spicy flavor. Drink for prosperity! A rich, decaf creamy infusion topped with cardamom! This blend supports balance and the ability to deal with day to day stress with grace and ease. Taste the divine nectar. These savory herbs converge in your cup to support mental clarity, balance, equanimity, and rememberance. Marjoram leaf specifically opens a bridge between the waking and sleeping worlds. Allow this tisane to lull you into deeper states of calm. Drink this tea to encourage or soothe your blossoming heart. Nettles, tulsi basil, lemongrass, marshmallow and rose petals. Sip on this tisane to sooth a sore throat, alone to explore your inner landscapes or with others to facilitate clear communication. Named for a famous pub street in Prague, it has a roasted, slightly tannic flavor and is a great thirst quencher. Served ice cold. A Japanese delight, made with powdered matcha green tea, milk and honey. The tea is quickly infused, then shaken with other ingredients to produce a frothy tea like milkshake. The recipe is from our friend and tea master Takadasan. Powdered Japanese matcha and Chinese jasmine green teas flash infused, to which is added coconut milk, fresh mint, a generous shake of cardamom and a stream of sweet, local honey. Please allow us a few extra moments to prepare. We only prepare the Forest Dragon with Coconut Milk. Grassy, vegetal and refreshing! An infusion of Assam black tea sweetened with organic cane sugar and garnished with Lemon. Traditionally drunk by the southerners to cool down during the summer months! Garnished with an organic, Valencia orange wedge this resembles the refreshment of a Belgian White beer. This drink is popular in gaming cafes and teahouses the world over. It is also perfect for a relaxing walk through town. Peach, Mango or Strawberry. Your choice of local whole milk, oat, rice or coconut. Grown in south India, this herbal is sure to stimulate and awaken the crown chakra. A fruity, refreshing, impressively garnet brew from the Western Cape region of South Africa. This tea is delicious shaken with honey or on its own. Contains no caffeine. Coconut water, locally grown lavender flowers, rose water, local mint leaf and Appalachian honey create the most relaxing refreshment! Tea Menu. A remarkable, fresh green China tea produced in the famous tea province of Yunnan. One of the five most celebrated teas of China, Putuo Fo Cha is a light, flowery green tea. An extra-fine, high quality green tea made from selected fresh tea tips, with a flowery taste, the aroma of a mountain breeze, and above all, a unique appearance. Select Jasmine Green Tea Varieties. Hand crafted tea leaves sewn together and wrapped inside oh the beautiful flowers…. A traditional Chinese recipe with tiny osmanthus blossoms. A superior jasmine tea from Fujian, produced through seven successive cycles of blending in and removing Jasmine flowers. Hand rolled pearls of select green tea tips and jasmine flowers yield a bright cup of pleasure for jasmine lovers. Japanese green teas are processed using a different method than in China. Matcha green tea is a fine Japanese powdered tea used in traditional tea ceremony and in a variety of casual ways including iced tea, baked goods and even ice cream. This type of Japanese green tea is currently the most typical tea on the Japanese market. The latest addition to our Japanese offerings, recently discovered on our Spring tea travels to Japan in May A local delight from the tea town of Uji. An excellent, very distinguished Japanese green tea. The small town of Uji is the oldest tea producing region of Japan. A staff favorite at Dobra Tea, this brilliant tea hails from the Kyushu Island area as a first class type of green tea, appropriate for festive occasions. Recently discovered on our Spring travels to the southern island of Kyushu in May A tea made from leaves and stalks. A unique Japanese delicacy, this is a green tea mixed with roasted rice. The latest twist on the famous roasted rice tea! A delicate tea of roasted leaves and stalks, which give a taste and aroma unlike that of any other Japanese teas. Che Xanh has reserved a special place on our menu. A seasonal variety of green tea from the Jirishan mountain range on the southern Korean coast. We offer you the highest quality Bai Mu Dan, a beloved white tea which gives several infusions. Yin Zhen is a classic and famous white tea from Fujian Province, consisting solely of tips. In the wild jungles of northern Thailand, Assamica tea plants grow naturally among other wild vegetation. The term 'yellow tea' has two meanings in China. The father of tea-growing, the monk Wu Li Zhen, oversees the quality of this legendary tea from his misty pedestal in the monastery on the slopes of Meng Mountains. Named for the Chinese Bodhisattva of Compassion, Guan Yin, this favorite Chinese oolong has a transcendent flavor: a mouthful of dewy flowers, a heart-opening bouquet of floral forgiveness. One of the four famous Wuyi Tea cultivars, Rougui is our latest offering for its flowery, fruity finish similar to Dan Cong style Teas. The Wuyi Mountains, renowned for their snakes and diverse geology, are also famous for their dark oolongs. Dark green-brown leaves of various sizes, twisted into s-shapes, yield infusions of rich amber liqueur, with a bittersweet taste that boasts of rye-bread or roasted nuts. This dark oolong, grown amongst fruit trees, has a mysteriously sweet, fruity flavor comparable to grapefruit or apricot, though it is not a flavored tea. Taiwan's island population includes many who fled from mainland China in , bringing with them family belongings, souvenirs of the glorious days under Chiang Kai-Shek, and often the knowledge of their native province's tea-processing techniques. From the Pingling Gardens in Taiwan, this fine lightly oxidized Oolong is characterized by long, thin leaves. A celebrated, very flowery, very slightly oxidized tea, squeezed when moist into little irregular oval shapes by a special pressing technique. This particular Jin Shuan is cultivated at an altitude of 4, meters in the Ali Shan mountain area. Bai Hao is a darker oolong, and typical of this type, sweet and nicely rounded. From the 17 camellia sinensis cultivar cloned from Taiwan, this delicious Oolong is harvested in the mountains of Mae Salong in Northern Thailand. Traditional mountain grown oolong blended with organic osmanthus flowers grown by the Namchai Tea Family of Mae Salong. This oolong is bright and floral and offers a sweet taste reminiscent of Thailand Spa and herbal steam rooms. In Chinese, the words 'gong fu' describe an activity that requires time and effort to master, a labor of love. Fully oxidized. This aromatic black tea from the southwestern province of Yunnan, Dian Hong features fine, evenly-rolled mahogany-colored leaves with an abundance of orange-gold tips. This highly esteemed Chinese tea is processed over a fire of pine logs, giving it its unrivalled smoky aroma and taste. To complete our selection of green Mao Feng hairy tip teas, we are now offering our honorable customers the pleasure of a black Mao Feng. Super fine mao feng tips from the birthplace of Dian Hong, Fengqing, Yunnan. This triple-roasted black tea comes from the mountainous tea growing region of Hadong in central South Korea, site of the first tea plants of the country. Naturally sweet, this enticing blend is a traditional recipe from Guandong. Standard black tea aromatized with plum in the traditional way. A treat for vanilla lovers! Black tea infused with rose petals opens the heart and mind. A black tea flavored with oil of bergamot according to an ancient Chinese recipe obtained by the 2nd Earl Grey as a gift on his travels through China in Served with your choice of milk and organic sugar. Wherever you are in India, if you ask for tea you will be served either tea with very sweet milk or a common black tea. In the harsh mountain climate of the Himalayas, in the Darjeeling area, the first spring tea harvest takes place from March to the end of April and is called the First Flush. The second tea harvest takes place just before the rainy season, over fifty days from the end of May to early July. A pure high-mountain Indian black tea, plucked in the fall on the southern slopes of the Himalayas. An Indian black tea from the valley plantation region on the banks of the enchanting river Brahmaputra. In late 19th Century Sri Lanka, then called Ceylon, robust varieties of tea plants brought from India began to thrive on the ruins of Ceylon's coffee plantations, which had been destroyed by a coffee plant disease. A black, high-mountain leaf tea from the Labookelie gardens in the Nurawa Eliya egion. An excellent, fully aromatic leaf tea known as low-mountain tea from the Kandy region of the captivating island of Sri Lanka. Sourced from Illam and or Kuwapani tea regions, 'just over the hill' from the famous Darjeeling region, enterprising Nepalese planters have managed without British interference to bring a full-value, high-mountain black tea to the tea world. A tea from the wild equatorial region of Africa, dark in the cup and rich in taste. A black, orthodox style tea grown in the mountains of Rwanda at meters. Teas which have undergone a complete oxidation and fermentation through a centuries-old, secret process. Sheng Pu-erh has an incredibly delicious, clean and earthy flavor. A high quality, raw leaf material suitable for the tea connoisseur who appreciates aging their teas. From the Lao Shu tea gardens in the Xishuangbanna jungles of Southern Yunnan this large variety of pu-er sun is marked by its abundance of wild tree leaves. From the small Tea village of Phongsali in northern Laos. Shou pu-erh is a ripe, black variation that was developed in the s as the demand increased for pu-erh that could be consumed without aging. Long, dark-brown leaves with a luster of gray gather in the teapot to produce a garnet colored brew will turns as black as coffee with prolonged steeping. This large nest variety shares the shape of a birds nest and tends to have a strong earthy, slight astringent flavor, reminiscent of underground caverns where treasures are kept secret. This dense, fully oxidized brick is the most flavorful and down-to-earth pu-erh in house. A satisfyingly hefty brick for the seasoned connoisseur. Have you ever walked through a plant nursery after the rain? Traditional cooked pu-erh cha packed into mandarin rinds and stored so as to take on an allure of citrus. A spicy twist on traditional pu-er cha tea! We are proud to offer this traditional pairing of dark, earthy pu-er with the subtly sweet and floral chrysanthemum. Our special recipe: black Assam leaf tea mixed with bittersweet chocolate. Memories of Bombay! If you are wanting a warm, spiced chai, this tea is it! A drink with an aroma that elates, and summons up the seductive distances of the East. A black Indian tea, spiced with ground cinnamon according to a traditional Hassidic recipe from Eastern Europe. Although tea started to be cultivated in North Turkey on the foothills of the Ponte Mountains only during the Second World War, Rize rapidly acquired great popularity in the country as the Turkish way to prepare tea. We are proud to offer our quests an Organic, Fair Trade mate of the most superb leaf quality. This traditional way of serving mate features a large amount of ate leaves in a small gourd. A generous portion in a larger calabash, but with a mantle of local honey. An interesting Mate blend, using the Chinese smoked tea Lapsang Souchong. Yerba Leaf simmered in milk and sweetened with local honey. Here at Dobra, we love tasting and comparing tea varieties. Darjeeling 1st Flush, the spring harvest of Indian Black tea. Assamica style teas, Kenyan black is grown in the hot climates of Africa in lower elevations while Nilgiri Shiva is a high mountain grown Black tea of south India. Chinese green teas are unoxidized, plucked then gently pan fried to stop the oxiditation, while Japanese green teas are plucked then steamed to preserve flavor and nutrients. Three aromas, three tastes and three colors from a single tea bush in the Chinese province of Yunnan! A green, or unoxidized, tea of the Dian Lu Eshan variety. A first-class Dian Hong black tea. A Pu-er tea also from the South China province of Yunnan. An herb gathered for centuries in the Cape area of South Africa by the Khoisan people, and first harvested by Western Imperialists at the beginning of the 20th Century, this beloved, highly health promoting tea has a rich body and fills the mouth like a black tea, but is an herbal and is naturally caffeine free. For a totally herbal chai experience, try our blend of rooibos tea with our Masala spice of cinnamon, cardamom, ginger, clove, fennel, and orange peel. Just a touch of cinnamon is needed to create an inspiring, cheering and stimulating herbal experience. Served with milk and honey. Organic Tulsi Basil simmered with your choice of milk and organic sugar. A heart and mind opening blend of damiana, shatavari, ashwaganda, lotus seeds, jasmine blossoms and rose petals simmered in local milk and organic sugar. Herbal Tea Blends. A deeply soothing blend of linden, oatstraw, marjoram, rose pedals and star anise inspired by Ancient Druid herbology. A milky, comforting blend with a balance of flowers and spice. A blend of herbs to inspire innocence and new perspectives. A soothing and mildly warming blend of marshmallow root, licorice root, ginger root, cinnamon, clove, cardamom, fennel and orange peel that nourishes the throat and encourages crystal clear articulation of thought and feeling. The roasted, tannic taste of this unsweetened, dark Fujian Oolong is surprisingly and pleasantly thirst-quenching on hot summer days. Rich Indian Assam Black tea blended with our superb masala spices, milk, and organic sugar. Your choice of local whole milk, coconut, oat or coconut. A recipe inspired by this lovely city of tea. Perhaps our most profound of iced teas, the Forest Dragon provides gentle luck and fierce flavor! Classic Japanese Green tea powder cold infused and served on ice without sweetener. A classic refreshment of the deep south! Organic and Fair Trade South American Yerba leaf strongly infused and shaken with your choice of milk, cardamom and local honey! The most refreshing of our iced Mate teas, this cold infused yerba is sweetened with fructose and poured in a tall beer glass. Pearl Milk tea originated in the tea shops of Taichung city in Taiwan. Please choose a Tea flavor:. The Mother Medecine of Nature! Organic and Fair Traded. The taste of divine nectar!

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