FLOWER TEA

Items 1 to 12 of 14 total

  • Peony Flower Tea
    Taste: Natural sweet peony fragrance and taste. Preparation: Use 2-3pcs flowers per 400ml of water. Heat water to 90-95℃ and steep for 1-3 minutes. It’s better to use glass cup to see the blooming of infusing. Brewing vessel: Glass or Porcelain Pot Infusions: At least 5 times Origin: Luoyang, China Drinking Method: First, pour boiling water over a few grams of peony buds. Strain the peony buds and pour away the water. You could consider this step as "waking the peony buds up" or wash the flower buds. Then, pour the water over the buds again and wait for 3-5mins. Then strain the peony buds, add a little honey to taste (optional) and enjoy. Tips: You could put the strained peony buds into the cup again and brew the tea follow the about steps and our highly purified peony buds could be brewed for three times.
    $19.80
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  • Rose Petals Tea
    Brewing difficulty: Easy. Best season to taste: Summer. Origin: Pingyin, Shandong, China. Shape: a slice of a piece, oval in shape. Liquid: primrose. Aroma: with a pleasant fragrance. Taste: fresh, with micro astringent taste. Brewed tea leaves: after soaking for a few minutes, the petals begin to fade. Water temperature: with water at 80℃. Tea sets: a glass tea cup. Amount of tea: 5-10 grams rose petals with 500ml of water. Infusion times: 1-2 times. Steep Time: 2-3 minutes. Drinking Tips: it can be blended with honey or crystal sugar.
    $19.80
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  • Lemon Slices Tea
    Brewing difficulty: Easy. Best season to taste: Summer. Origin: Sichuan, China. Shape: smooth and round compaction, natural color and luster. Liquid: slightly yellow, very bright. Aroma: an energizing smell, calming scent. Taste: sweet and sour, pure taste. Brewed tea leaves:and fresh yellow. Water temperature: warm water of 70 °C. Tea sets: glass tea set. Amount of tea: 1-2 pcs with 400ml of water. Infusion times: 2-3 times. Steep Time: 3-4 min. Drinking Tips: great to enjoy as an iced tea with honey.
    $19.80
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  • Lavender Tea
    Brewing difficulty: Easy. Best season to taste: Autumn. Origin: Xinjiang province of China. Shape: a rich bouquet of purple flowers. Liquid: canary yellow. Aroma: soothing and highly aromatic tea. Taste: a light and slightly sweet taste. Water temperature: heat water at 90-95℃. Tea sets: glass or porcelain pot. Amount of tea: use 3g flowers per 300ml of water. Infusion times: 1-2 times. Steep Time: 5-8 minutes.
    $19.80
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  • Xinjiang Safflower Tea
    Brewing difficulty: Easy. Best season to taste: Winter. Origin: Xinjiang, China. Shape: long and thin tube, color of red or yellow. Liquid: gold yellow. Aroma: with a specific aroma. Taste: slightly bitter. Brewed tea leaves: color is bright, not fade. Water temperature: freshly boiled water. Tea sets: teapot of glass. Amount of tea: a teaspoon of dried safflower petals. Infusion times: 1-2 times. Steep Time: about 5 minutes. Function: Promoting blood circulation, Sanyu pain, help cure amenorrhea, dysmenorrhea, lochia not, chest pain, abdominal pain, stasis, chest tingling, bruises, sore throat effect. There is blood circulation, scattered to the swelling of the effectiveness of the wet.
    $19.80
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  • Hibiscus Flower Tea
    Brewing difficulty: Easy Best season to taste: Summer. Origin: Guangxi, China. Shape: the shape is complete, the dried flower is clean. Liquid: very bright red. Aroma: rich and refreshing, have a natural acidity. Taste: smooth with a long-lasting fragrance. Brewed tea leaves: bright red, fabulously beautiful. Water temperature: heat water at 90-95℃. Tea sets: glass or porcelain pot,better to use glass pot. Amount of tea: use 1-3pcs flowers per 250ml of water. Infusion times: at least 4 times. Steep Time: 1-3 minutes.
    $19.80
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  • White Chrysanthemum Tea
    Brewing difficulty: Easy Best season to taste: Summer. Origin: Zhejiang Province of China. Shape: the shape of the flowers is intact, uniform, with white petals. Liquid: a slight yellowish color, clear and bright. Aroma: elegant and natural. Taste: taste Creamy, pale and sweet. Brewed tea leaves:pure, tender and juicy. Water temperature: make sure to brew with boiling water (100℃). Tea sets: transparent glass teapot. Amount of tea: 4-5pcs with 300ml of water. Infusion times: 3-4 times. Steep Time: 2-3 minutes. Drinking Tips: you can put some rock candy in the cup so that it tastes better.
    $19.80
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  • Kunlun Mountain Snow Chrysanthemum Tea
    Brewing difficulty: Easy. Best season to taste: Summer . Origin: Tianshan, Kunlun County, Tibet, China. Shape: the petals are golden, the ball - shaped stamens brown. Liquid: the color is amber red. Aroma: not only the fragrance of chrysanthemums, but also the taste of fine black tea, a delicate fragrance. Taste: entrance Constantly, sweet mellow, taste extraordinary. Water temperature: the water temperature should be brewed immediately after boiling. Tea sets: glass teapot or glazed Gaiwan. Amount of tea: 3-5 grams. Infusion times: 5-6 times. Steep Time: about 1-2 minutes. Drinking Tips: the first time removes impurities, from the second time to drink.
    $19.80
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  • Jasmine Tea
    Brewing difficulty: Easy. Best season to taste: Summer. Origin: Fujian Province of China. Shape: shaped like a pearl or shaped like a needle,shape strip is compactly drawn and even over. Liquid: yellow green and bright. Aroma: the aroma of fresh fragrance is long lasting. Taste: tastes sweet and delicious, mellow and fresh. Brewed tea leaves: to be tender, even and soft. Water temperature: 80℃-90℃. Tea sets: the porcelain Gaiwan or glass tea set. Amount of tea: 4g with 200ml water. Infusion times: 3-4 times. Steep Time: 4-5 minutes.
    $19.80
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  • Luo Han Guo Flower Tea
    Brewing difficulty: Easy. Best season to taste: Summer. Other Names: Momordica Grosvenorii, Momordica Grosvenori. Origin: Guangxi Province of China. Shape: flower core and speckled core. Liquid: light yellow brown. Aroma: rich fragrance, sweet nectar. Taste: the taste is sweet. Water temperature: it is best to brew with 80 ℃ of boiling water. Tea sets: Glass, Gaiwan, or a tea cup with lid. Amount of tea: 3-5 grams with 300ml water. Infusion times: 2-3 times. Steep Time: 5 minutes.
    $19.80
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  • Chrysanthemum Tea
    Brewing difficulty: Easy. Best season to taste: Spring and Summer. Origin: Zhejiang Province of China. Shape: Shape as pearls, flowers in neat size, and clean. Liquid: the tea infusion clear, natural translucent color, no impurities, clean and fresh. Aroma: the fragrance of nectar. Taste: pure taste. Brewed tea leaves: the flowers stretch out, as if to live, very energetic. Water temperature: boiling water of 100℃. Tea sets: glass. Amount of tea: 2-3g Embryo Chrysanthemums with 400ml water. Infusion times: 3-4 times. Steep Time: 3-5 minutes.
    $19.80
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  • Peach Blossom Tea
    Brewing difficulty: Easy Best season to taste: Spring. Origin: Central and northern of China. Shape: the flowers are very plump. Liquid: the color is turned from transparent to green, and then light purple red. Aroma: the fragrance is rich, smells refreshing of the heart. Taste: abundantly fruity flavor. Water temperature: should not use the high temperature water to brew, it is generally used the water at 185°F. Tea sets: porcelain, pottery, and glass can also be used. Amount of tea: take 5 - 8 peach blossoms , or 3 - 5 peach blossoms with a little tea leaves. Steep Time: 5-6 minutes.
    A tea with the intense aroma of sweet peach. A perfect companion to green, white, and black tea. The infusion leaves sweet scents in your surroundings to accompany in your work and leisure. Caffeine free and sugar free.
    $19.80
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