Waterloo Gardens Tea » Speciality Tea

White Peach Blossom, Organic

admin — Fri, 09 Apr 2010 20:07:06 +0000

White teas hand blended with the natural essences of succulent peaches and tangerines. The flavour of sweet peaches is well balanced with accents of fresh citrus and white tea character.

White Snow Buds, Organic

admin — Thu, 08 Apr 2010 20:05:39 +0000

Organic Snow Buds (Xue Ya) is considered a new type of white tea that was developed in the 1980’s using authentic Fujian white tea bushes according to a special process that involves nuances of white tea and green tea production. Its clear infusion offers a fresh green flavour and aroma of roasted chestnut.

White Silver Needle, Organic

admin — Tue, 06 Apr 2010 22:53:54 +0000

Organic Silver Needle is the premium grade of classic white tea and consists only of the first flush spring buds of the tea plant. Our Silver Needles are hand harvested from Fujian’s unique Fuding Da Hao varietal that is prized for its large silvery buds and delicious sweet flavour.

White Osthmanthus Silver Needle, Organic

admin — Sat, 03 Apr 2010 16:45:52 +0000

Our organic white tea silver needle is scented with fresh osthmanthus flowers in a
process similar to jasmine scenting. This silver needle yields a nectar-sweet infusion with
notes of apricot and honey.

Spring Season Oolong

admin — Fri, 02 Apr 2010 20:09:41 +0000

This lightly oxidized oolong tea from the mountainous region of Nantou, Taiwan, has a smooth golden green infusion enjoyed by green tea lovers. Its flowery aroma, brisk flavour, smooth body and fruity finish make this one of our favourite oolongs. The prime lots of this tea are selected each spring for us by our long-term grower in Nantou. (This is a light roast, compared to our Iron Goddess of Mercy, which is a medium roast)

Oolong Iron Goddess of Mercy

admin — Thu, 01 Apr 2010 15:42:43 +0000

A light golden-amber infusion with a smooth body and sweet finish. Its aroma is
profoundly reminiscent of baked grain and dried apricot. Tae Kuan Yin is known as Iron
Goddess of Mercy and is the most famous oolong tea. Our special grade of this tea is
hand-harvested from the soft stem Wu-Yi tea bush cultivar that is descended from the
original tea bushes introduced to Taiwan from Fujian in the 19th Century. Made according
to the traditional Tae Kuan Yin oxidation and bamboo coal baking techniques developed in
China’s Fujian province, our Iron Goddess of Mercy is a special treat for oolong tea lovers
being one of the most sought after in the world.

Darjeeling Oolong

admin — Wed, 31 Mar 2010 20:08:14 +0000

A rare first flush oolong tea from the Darjeeling region of India. While it is fairly uncommon for an Indian garden to produce anything other than black tea, the growers at this estate have produced this exquisite exception. Steeped in a quality that rivals its Taiwanese and Chinese competitors. Legend has it that oolongs were the first types of teas to produced in the Darjeeling estate, before they moved over to black tea production.

Lychee Oolong

admin — Tue, 30 Mar 2010 22:07:56 +0000

A high altitude oolong infused with lychee. The infusion process follows the traditional method that requires natural ingredients to be layered with tea leaves to truly blend in the aroma and flavour. The result is a harmonious union between natural fragrance and elegant oolong. This tea has a light and smooth body with a strong lychee flavour. Fragrant finish with long sweet after taste.

Yuzu Oolong

admin — Mon, 29 Mar 2010 22:16:50 +0000

High altitude Alishan oolong infused with natural pomelo peels following the traditional method of layering tea leaves with natural flavouring. Intense citrus aroma with hints of oolong. Light and smooth body with a blend of zesty grapefruit and mellow oolong flavours. A firm favourite at the teahouse!

1998 Vintage Puerh Cakes

admin — Sat, 27 Mar 2010 15:59:47 +0000

Simply unwrap and drop one of these 10 year old single serving sized cakes into a teapot
or cup and let it infuse. Convenient, authentic and delicious.Like any great cooked puerh,
the taste is moreish, earthy, rich and deeply textured with a dark red infusion.This well
rounded puerh has an aroma of wet autumn woodlands and tastes as all high quality
cooked puerh should – rich, textured and earthy. In order to infuse, use 1 tuo per cup and
infuse for 1 minute. Re-steep 5-7 times, reducing infusion time as tea unfurls fully.