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An interesting kind of tea, flowering teas or blooming teas are teas that originated in China by binding dried tea leaves around one or more dried flower. Green teas are more often used in this process than black, white, or oolong teas as green tea is the most popular in China. To make this tea, the tea leaves and flowers are bound together and then then set out to dry. When steeped, the bundle expands and the flower or flowers unfurl creating a beautiful process emulating a blooming flower. The tea becomes a centrepiece at any party. Typically the flowers are sources from the Yunnan province of China. The most common flowers that are used include globe amaranth, chrysanthemum, jasmine, lily, hibiscus, and osmanthus. While the origin of these flowering teas is certainly China, it remains uncertain whether these teas are a modern creation or are a much older invention belonging to the vast tea history of China. Flowering tea is generally served in containers made of glass, or other transparent material, so that the flowering effect can be seen. The bundles can usually be reused two or three times without the tea becoming bitter. To make flowering tea, follow the easy steps given below: Place one blooming or flowering tea ball in a clear, medium to large sized glass teapot or tempered glass pitcher. Prepare the water: The water is prepared for the tea that is the most predominant in the tea ball. For example, if it is predominantly green tea, the water should not be boiling (80 degrees Celsius is best) when poured onto the tea. If the tea is black, bring the water to a full boil. Pour the hot water into the glass container Watch for three to five minutes as it unravels from a tiny ball into a beautiful flower-like bloom. Steep the tea for at least 3 minutes (longer for a darker, more robust tea).Taste the tea as it steeps to see if it has reached a desired strength. Pour all the tea into cups. If you're not going to drink it all, pour it into another teapot where it can stay warm. Leaving the hot water in contact with the tea for too long can adversely affect the taste. Re-steep the tea. You may be able to do this 2-3 times, depending on the size, brand, how much tea you made, and how long you steeped the tea the first time. Remember that after a few re-steepings, the flavour will not be as bold as before in other pots. The Tea Trove will soon introduce these teas at all their outlets.
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