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Camellia (sinensis) var. Lan'Xang flower blossoms

The tea leaf is the most famous part used from the tea tree or bush but some cultures have had a history of harvesting tea flowers. The tea hill-tribes of the Lan Xang River Valley area have been harvesting both the leaves and tea flowers for over 2,000 years. Most tea growers do not bother harvesting and crafting tea flowers because it takes the right climate technique and patience to carry out.

Camellia flowers are hermaphrodite, containing both a male and female core. Tea flowers are usually white or yellow when in bloom and about 1 1/2 inch in diameter. Withering and oxidization after harvest turns the flowers golden yellow and orange colors as they are lay out in the shade to dry. The tea flowers bloom starting in the end of June and reach maturity in October, just before the tea trees become more dormant for the winter ahead. The tea flower also has a history as being used a food as well, some examples are flowers seasoned with miso and in sweetened soy sauce. Camellia blossom contain saponins which are traditionally used for their immunotoxin affects. Most tea flowers contain very little caffeine, but comparable amounts of total catechins compared to tea leaves and teas, making tea flowers a good non caffeinated alternative to tea leaves. Tea flowers contained many nutrition compounds, such as protein, sugar, sucrose, vitamin, amino acid, tea polyphenols and caffeine. the principle saponins, floratheasaponins A-F, in tea flowers, which were previously found to show antiallergic and anti-obesity effects. bioactive saponin constituents of tea flowers (Camellia sinensis, flower buds).

 

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blossoms w/ Atmos Bell' teapot

Aromatic compounds

Fragrance

Natural occurrence in other forms

2-pentanol

ripe banana, melon rind, yellow apple

brandy, cocoa, black currant, honey, apple, banana

2-heptanol

fresh lemon grass, herbal, fruity, green

earth, humus, fruit, grass, lemon

benzal dehyde

almond, cherry, metal

almond, cassia, cinnamon, clove, guava

linalool

lavender, woody, sweet

coriander, sweet basil, lavender

acetophenone

lavender, woody, sweet

coriander, sweet basil, lavender

geraniol

rose, floral

geranium, lemon

nerolidol

woody, fresh bark

neroli, ginger, jasmine

2-phenyl ethanol

Floral, sweet, rose, bready

apricot, narcissus, mushrooms, rose, fruits

Camellia Blossoms

Varietal

Rare heirloom Lan'Xang camellia sinensis species, wild harvested ancient tea trees 100-1,200 years old (avg. 800 yrs) 2.5+ meters in height, deep reaching roots & broad limbs. Limited harvest

Profile

Rich notes of cassia, apricot & molasses

Process

Sustainably harvested flowers > sun dried

Attributes

The only non-caffeinated tea truly from camellia sinensis (tea) plant.

Preparation

1 Tbs per 8 oz, 212° F, 5-7 min. For iced tea, steep tea strongly, allow to cool, pour over ice

Region

Lan'Xang Region biodiverse Rainforest, red mineral rich soil of the the fog laden mountainous areas, 5,000 ft.+ elev., 30° N. Lat. The tea "forests" are in the heart of East Asia's most rich and biodiverse rain-forests

Garden

The Jade Mountain, "Pure Step" ecological tea gardens. Est. around 696 AD, from the earth's original wild tea trees, 4,000+ years

ORDER

2 oz. | $14.95

8 oz. | $32.25

16 oz. | $58.85

Sample | $3.75

15 Tea Bags | $12.95

Rich flavored dried spring blossom,
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