Tasting notes

Light and fruity tea. Sometimes delicate but always fresh on the tongue with well formed aromas.

Background

Buddhist Temple Tea comes from an Island lying off of the coast of Zhejian Province China. Its name translates as the 'Peach Flower Island'. The name Buddhist Temple Tea is a reference to the history of 'Peach Flower Island' and the many Buddhist Temples found there.

The garden is situated on old Temple grounds practising traditional hand tea production, which delivers a more subtle, and I would say all round softer tea. Buddhist Temple tea represents a true rarity in tea today it is not often that a tea like this is found on the Western tea market and that it is now certified Organic is a real bonus.

Buddhist Temple is a green tea showing the way to the rest of the Organic market, its quality stands head and shoulders above modern packaged Organic teas. Oh! Lets not forget the possibility of UMANI . Prepared in the right way Buddhist Temple Tea reveals extra qualities only found in extra special teas.

Perfect preparation

Drink this tea in a peaceful environment if you can.

As is the case with all our teas boil freshly drawn filtered water and leave to cool for three to four minutes or until the water is about 75 degrees, it is important not to put boiling water on fine ,in fact any, Green Tea. Add two teaspoons of tea to a half litre pot and add your cooled water. Leave to steep for between two and three minutes before serving.

Buddhist Temple will make three pots of tea so do not throw away your tea leaves with the first pot. Try to make three small pots which will be far better tasting than one big pot.

'UMANI' is a Japanese term for the spirit of tea.