Gunpowder tea is exported to the Maghreb where it is used in the preparation of traditional North African mint tea. The Moroccan tea ritual is at the heart of any social gathering, from an informal visit to a neighbour to lavish soirees with dignitaries. A minimum of two cups need to be drunk as not to offend the host.

Gunpowder tea production dates back to the Tang Dynasty (AD 618 – 907) but it was first introduced to Taiwan in the 1800s.

When buying Gunpowder it is important to look for shiny pellets, which indicate that the tea is relatively fresh.

Jasmine Tea Jasmines are widely cultivated for their flowers, enjoyed in the garden, as house plants, and as cut flowers. The flowers are worn by women in their hair in southern and southeast Asia. Some claim that the daily consumption of Jasmine tea is effective in preventing certain cancers. Many species also yield an essential oil which is used in the production of perfumes and incense.

Jasminum sambac flowers are also used to make tea, which typically has a green tea or Oolong base. The delicate Jasmine flower opens only at night and is plucked in the morning when the tiny petals are tightly closed. They are then stored in a cool place until night. Between six and eight in the evening, as the temperature cools, the petals begin to open. Flowers and tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the Jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. They simply add visual appeal and are no indication of the quality of the tea.

Kukicha Twig Tea

Kukicha, or twig tea, is a Japanese blend of green tea made of stems, stalks, and twigs.

Kukicha has a nutty, slightly creamy flavour. It is made of four sorts of stems, stalks and twigs of Camellia sinensi. For best results, kukicha is steeped in water between 70 to 80 C (155 - 180 degrees Fahrenheit) during three minutes (otherwise, like all green teas, the result will be a bitter, unsavoury brew).

Uniquely flavourful, kukicha is also one of the preferred teas of the macrobiotic diet. Kukicha can also be added to juice to make an excellent children's drink. Kukicha is a powerful anti-oxidant and is very low in caffeine, in fact the lowest in caffeine of all traditional teas.

White Peony Tea

White tea from the Fujian province of China. White Peony, known locally as Pai Mu Tan, is a delicate tea made from tea buds collected and withered prior to opening. The latest medical findings suggest that white tea may be a more effective cancer fighter than even green tea. These findings have brought white teas to a much wider audience.

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