Velvet Ginger (Organic)
$20.00 – $164.17
Country of Origin: China, Nepal
Region: Fujian province
Grade: Grade #1, Machine cut & dried
Altitude: 600-1200m above sea level
Manufacturing Type: Naturally withered and sundried
Cup Characteristics: A bright white tea with a gorgeous hint of sweet spice. Delicate Pai Mu Tan blended with ginger is delightfully adding to ginger warmth. It is earthy and smooth with a wonderfully lingering flavour. Perfect whenever a little warming cleanser is required to spice up proceedings.
This is a perfect cup of tea for any time of day or night. A fantastic winter warmer on its own, or served after meals for cleansing refreshmint.
Infusion: Pale yellow
Ingredients: China Pai Mu Tan, Ginger root
Description: Oh the 1890’s! A positively smashing time to be alive. The decade was known for frivolity, lightheartedness and good times galore as the economy of North America grew at an unprecedented rate. It was a time of many firsts.
Basketball was first played. The color mauve was invented, Sherlock Homes was first published and the first Boxer dog show was held in Munich. But the best part of the decade? For the first time in roughly a thousand years, China began exporting White teas!
The reason for this change in the industry came after 1885 when varietals of tea were isolated to make Silver Needle and other specialty white teas like this Pai Mu Tan.
Prior to this development, there simply wasn’t enough white tea to go around. In fact for much of the time since it was developed during the T’ang Dynasty, (618-907 AD) White teas were reserved for members of the Imperial Courts. The reason was simple.
White tea was, and still is, considered a true tea owing to the fact that it undergoes so little processing. This fact, coupled with its delicate flavor meant that it was pure enough for the elite of society.
Since the early days of white tea export, the process by which the tea is made has largely remained unchanged – the fresh leaf is delivered to the factory on foot, withered, lightly rolled and then dried naturally – no further processing required. This organic Pai Mu Tan is an excellent example of this simplicity of production. The leaf is full and ranges in color from pale green to silvery with lots of nice tips.
The contrast between the leaves gives the tea a very natural look that in turn gives way to a very pure, natural cup. Rounder and more full-bodied than Silver Tip grade, Pai Mu Tan produces a cup that dazzles with subtle layers of peach and floral notes.
Ginger, (Latin: Zingiber officinale) the tart knotty root spice, is probably the world’s most commonly used flavor additive. The root serves as the base of recipes in the cuisines of almost every culture in every corner of the globe, and has done so since at least the 12th century BC.
Way back then, according to an essay published in China later on during the 3rd century BC, Shang dynasty rulers had already pinpointed the world’s finest ginger growing in Sichuan province. In those days ginger was also being widely consumed throughout India by the ancient Hindus. Both cultures thought very highly of ginger for both its use as a food ingredient and for its purported medicinal properties. Its beneficial uses in this regard were thought to cover a veritable grocery list of common human ailments ranging from indigestion, to lack of appetite, the common cold, nausea, morning sickness related to pregnancy, leprosy, even restoring a low sex drive!
As previously mentioned, widespread use of ginger was not limited solely to the ancient East but spanned the globe. For the Romans, Greeks, Moroccans, and other historic cultures of the Mediterranean, ginger root also held a valuable place in every household.
Interestingly it was in these communities that dried ginger – like the one we are offering here – began its rise in popularity. The reason for this method of consumption was born out of necessity as the root was transported along the ancient caravan routes from the Far East. Fresh ginger would spoil during the long trip; so enterprising merchants devised methods for drying the raw root. As time wore on, fresh ginger became available in the West as the root came to be grown in parts of Europe and Africa.
Even so, many cultures continued to use the dried variety. We’re pleased to offer you our version, which is grown in Nepal, home to some of the world’s finest
ginger farms. To truly experience the pure ginger character imparted by these dried and chopped pieces, we recommend brewing a simple tea made by infusing the ginger in boiling water, then adding lemon and honey. The lemon and honey will add a tang to the heat of the ginger that is in a word, divine.
Dried ginger pieces also make an excellent additive to customized tea and herbal blends.
Brew a pot and raise a cup to the decade that started it all!
Hot Tea Brewing Method: Bring fresh cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3 – 7 minutes according to taste (the longer the steeping time the stronger the tea).
Do not add milk or sugar since white tea, in this case our blend, is enjoyed straight up.
Iced Tea Brewing Method (To make 1 Litre): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1¼ cups of freshly boiled water over the tea. Steep for 5 minutes.
Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water.[A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].
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