History of Flower Teas
Flower Teas, also known as “sculpted teas” or “handicraft teas” are chosen among the highest quality green and white teas. They are presented in the shape of leaves plaited around an edible flower. They combine the delicate strength of tea (green or white) to the mildness of flowers. The flower bud handcrafted in this fashion opens during the infusion, allowing the flower to blossom.
This delicate and refined art form is done by hand following a traditional Chinese technique that goes back to the 14th century: the flowers used in each variety are chosen among the most beautiful natural and edible flowers (rose, amaranth, jasmine, lily, marigold…). They are harvested twice a year.
Production of Flower Teas
The production of Flower Teas can be broken down into 8 stages aimed at preserving the perfume and integrity of the flowers while insuring a controlled manufacture:
- The green tea leaves are dried lightly
- The various varieties of flowers are sorted and conditioned
- The tea flowers and leaves are steamed together in order to free and mix their aroma
- They are instantaneously cooled by dispersion in order to retain their freshness
- They are steamed a second time, then a third time in order to free their full aroma
- Flowers and leaves are separated once more
- The tea flowers are assembled by hand following a meticulous ritual
- Finally, they are steamed again in order to free their full aroma
Preparation of Flower Teas
Using a teapot or glass container of around 1 litre in order to allow the flower to blossom with ease.
- Remove the flower from the packaging
- Boil spring or filtered water at 100° C
- A perfect infusion for Tea Flowers is done in two stages:
- Pour at first half the water, at a temperature of 85-90° C, delicately immerse the flower and add the other half of the water two minutes later: the flower bud will then reach its full aesthetic dimension. One flower is enough for two to four cups of delicately flavoured tea.
- Allow infusion of 6 to 12 minutes. The flower will open and sink to the bottom of the container. It is possible to help it to open and sink. The show of this infusion is always spectacular: each variety has its own specific way of blossoming.
- Once the infusion is complete, we invite you to savour this special liquor.
Traditionally accompanied by fruit, this gourmet tea can also be blended with honey or even sugar.
Tip: The Flower Tea can be infused several times. You can also, once you have drunk the liquor, pour cold water on the flower and make the show last several hours.
Some conservation advice
The Flower Tea – made by hand – is extremely fragile. It should be handled with “kindness” and kept in an airtight container away from air or humidity. Flower teas that are kept from environmental aggressions will keep their flavour and properties for a period of 18 months to 2 years.
In China, teatime is a truly ritual tradition. The Flower Tea is a noble beverage, consumed in a very specific way. Although its low theine content allows it to be consumed at any time of day, it remains a very special product, savoured in the same way as a good cigar or a great wine.
An original present, Flower Teas represent a playful approach to Chinese green tea.
Our flower teas are issued from sustainable agriculture and are entirely natural without preservatives. An independent French laboratory Eurofins Scientific has analysed the teas for the presence of over 70 pesticides, none was detected.
Three of them are fragrant with natural aromas. It will allow you to savour the delicacy of litchi, strawberry and mango.
Flower teas come in many different presentations, depending on their composition and the final aesthetic aspect designed by the artisan. It can be oval, spherical, in the shape of a heart, stretched… The final show is always an immense moment of pleasure.
The benefits of the flowers
Amaranth helps digestion and is rich in vitamins and minerals.
Jasmine has calming virtues and helps sleep.
Chrysanthemum is detoxifying and helps fight headaches and vertigo.
Carnation is a flower rich in anti-oxidants that favours digestion. It reveals a delicate and enchanting infusion with flowery notes, refined and soothing.
Lily calms and softens the skin. It reveals spicy, woody notes, mysterious and bewitching.
Guinea sorrel, or hibiscus, naturally improves blood circulation.
Marigold has a draining and purifying action.
Prunus helps with water retention and is sudorific.
Nasturtium stimulates the immune system and helps fight colds.
Camellia is reputed for its skin and hair benefits. The flavour is deliciously flowery and fruity, light and thirst quenching.
White or green tea is rich in anti-oxidants, vitamins and minerals.
Green tea helps digestion by eliminating fats. This tea is also a source of energy as it contains theine, a substance similar to caffeine. However, it contains on average 4 times less than coffee. Rich in vitamins C, B1, B2 and P as well as fluoride. It is said that green tea acts against ageing.