According to legend, tea was first discovered by the chinese
strong, sleek & sharp – just how we know you like them
emperor and inventor shennong in 2737 bc. It is said that the
emperor liked drinking his water boiled, so that is what his servants
did. One day, on a trip to a distant region, he and his army stopped
light lively & clean, with the classic keemun long,
strawberry and coconut purée shaken with
strawberry purée, homemade vanilla sugar &
to rest. A servant began boiling water for him to drink, and a dead
toasty finish. high in caffeine, pickled early in
leaf from the wild tea bush fell into the water. It turned into a
april- the earliest picking of black tea in china.
brownish color, but it was unnoticed and presented to the emperor
anyway. The emperor drank it and found it very refreshing, and cha
lychee juices shaken with rose petal syrup
kalamansi purée, rose syrup & jasmine iced tea
lively, garden fresh flavor and liquorices complexity.
the most famous green tea in china. good for
pineapple juice shaken with lemon & our feisty
The way that tea is normally categorised is by type - this refers
mix it up yourself with: kalamansi, strawberry
to the six main production methods which result in green, white,
yellow, oolong, black and puerh teas. Teas which are scented with
light, delicate, fruity flavours with cucumber
flowers form one further type, these are called scented tea or
tall, strong & completely irresistible
fresh lemon, vanilla sugar & lemonade
vivid, fresh, floral and perfumed. has a low and
fresh impact on the mouth. low in caffeine.
fresh lemongrass, lime & lychee juice
In order to make green tea, the tea leaves are picked, allowed to dry
up, then fired to kill the enzymes in the leaf and prevent oxidation;
therefore they are rich of antioxidant. It tastes green and alive
elegant, fresh & summery with a sappy and
offering the experience of drinking the essence of spring.
fresh orange juice, lime, mint & kumquat
individually-wrapped tea with an earthy, rich texture
& taste. extremely low in caffeine.
Most white teas are produced in Fujian province. Many believe that
peach purée, fresh lime shaken with lychee
white tea production is defined by the use of bud (tips) only. This is
not the case. The term, white tea, refers to the processing method
surprisingly sweet and soft, with lingering, lifted
alone: picking, withering and ambient drying.
ping pong’s unique blend of spicy tomato juice
perfumer’s flowers. baroque, decadent, irresistible.
Yellow tea is picked and processed in a similar way to green tea
– up to the point of final baking. After wok firing the tea is slowly
fabulously – inventive flavor combos, courtesy
tiny & precious green tea leaf buds, scented with
cooked to prevent oxidation over a very gentle heat up to ‘yellow’
fresh jasmine flowers. unfurling their petals in
the leafs. This removes the grassy flavor found in most green teas;
your glass, flowering teas are true show girls.
It lacks the vegetal taste of green tea and instead offers a clear,
muddled cardamon, shaken with basil seeds,
(coke, diet coke, tonic water & ginger ale)
sweet and fruity mango flavours with light spice
and peppery notes. high in caffeine.
coconut purée, shaken with lychee juice,
The production of oolong tea is complex and its aroma unique.
After withering, the leaves are wrapped tightly and tumbled to
allow further oxidation and at last fired dry to stop oxidation.
silky and thick mouth feel with flavours of pea and
umani. sweet finish with light hints of rocket and
fresh strawberries muddled, passion fruit
the island nation of fiji is a cluster of green jewels set in the endless
blue of the pacific. fiji water is drawn from an artesian aquifer that
Black teas are fully oxidized. After withering, oxidation is
lies hundreds of feet below the edges of a primitive rainforest
encouraged through rolling which bruises the leaf and exposes its
strawberry and peach purée, shaken with
juices to air. The enzymes in the leaf act as a catalyst for oxidation
and the leaf turns from green to vivid red. Firing and sorting
hildon (available still in 500ml & sparkling in 750ml)
hildon natural mineral water comes from beneath the chalk hills of
a base of green tea buds which unfolds flame-
the beautiful hampshire countryside in the south of england.
coloured lily petals and bursts of orange osmanthus
naturally low in sodium & naturally high in calcium
blossoms. floral & fruity. no caffeine.
The basic production method of puerh tea involves picking,
fresh cucumber and apple juice shaken gently
withering, drying, rolling, firing, fermenting and compression of the
tea leaves into ‘cakes’ and careful storage. Similar to wine, this tea
insistent, deep, grippy mint flavours with an oily
oxygizer is high-quality table water* with the following contents:
mid-palate, subsiding cleanly towards an intensely
natural mineral water from the sextner dolomites, enriched with
fresh ginger and carrot juice shaken with
Any tea can be scented but green tea and a small proportion of
beautiful, whole verbena leaves with all the aromatic
watermelon muddled, shaken with passion fruit
masafi unveils lightest 500ml water bottles 23% less plastic
black teas are usually used. In the case of a flower scent teas these
qualities of a garden in southern france. fresh and
protecting the environment at weight 13g. the source of masafi
are made by vast piles of fresh blossoms placed on top of the tea to
vivid with mint-like freshness and pressed lemon
pure and natural mineral water lies among the foothills of the
absorb the aromas overnight. In the morning, after being separated
masafi mountains in the ras al khaimah region
from the flowers, the tea is fired to reduce the moisture and soak
up the flavor. Scented teas are velvety and with thrilling aroma.
strawberry purée and a touch of reduced balsamic
fresh mint leaves, fresh ginger, honey and green tea.
with or without caffeine – however you like it
fresh cucumber juice and apple with non alcoholic
Herbal infusions are the product of infusing a herb, flower or dried
fruit in boiling water; it is not a tea. They have a fragrant, clean
all health benefit of hibiscus caffeine free tea
taste and are a delicious, caffeine free drink.
Herbal teas broken down into dust do not pass on the flavour that
they should. Only a whole leaf herbal infusion will impart such a
all health benefit of hibiscus mixed with apple
served cold, cranberry juice, blended with anise
with or without caffeine – served in martini glasses
slices of fresh ginger shaken with lychee juice &
lemon skin, vanilla sugar and espresso shaken with ice
fresh grapes muddled with fresh apple juice &
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5409 W. Tayside Circle Columbia, MO 65203 Home: 573-443-0809 Cell: 573-881-7776 Email: firstname.lastname@example.org 105 N Keene Street, Ste 201 Columbia MO 65201 Tel: 573-499-4990 Fax: 573-442-2120 Matthew Lawrence Dresner, 12 November 1986 Stephanie Louise Dresner, 29 March 1989 Brian Daniel Dresner, 23 March 1993 Northwestern University Evanston, Illinois Biology, B.A., 1973 - 1976 University of Te