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Excellent green tea character with a mild hint of dry ginseng bitterness.
During ancient times, Ginseng root was so revered as a cure-all that traditional physicians prescribed it for everything from easing pulmonary difficulties to eradicating fatigue. The root was known as Jin-chen which means "like a man" in reference to its resemblance of the human form and because it had the power to restore and revive the human body. Ginseng was so highly prized that for a time only the Emperor had the legal right to collect the spicy roots. So, when the Tea Masters of old went looking for fresh ingredients to enhance the character and beauty of their creations, many turned to the trusted and hallowed root.
Ginseng Lily, the tea we are pleased to offer you here, is a fabulous example of what can be done with a high quality green tea, all natural ginseng and the loving touch of a Master. The tea selected for its creation is a top quality Yunnan - known for its large leaf, strong aroma and full-bodied flavor. The Ginseng selected is of an equally high caliber, as is the lily blossom added to the tea to enhance the visual appearance of the infused tea. Brew a pot today and watch as the leaves and flower unfold - it is true craftsmanship in the cup. It's not everyday that you get a chance to serve a work of art!
Brewing for Best Results
Ideal Brewing Temperature: 190°F/89°C.
Minimum Brewing Temperature: 180°F/82°C.
Bring filtered or freshly drawn cold water to 190°F/ 98°C. Place 1 ball into your pot. Steep 5 minutes. Watch the long leaves unfurl to reveal the hidden flower treasure. Ideal with a glass teapot to view the spender. Each ball can be steeped 2 to 4 times.
Tea(s) From: China
Region(s): Yunnan Province
Luxury Ingredients: Green tea, Ginseng, Lily flowers.
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illness. Cool the water to the ideal brewing temperature before brewing.