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Tea Menu

dem's extensive tea menu with 60 different varieties...

Iced Tea

Turkish Tea

Turkish tea, called çay,(pronounced Chai) is black tea which is consumed without milk, is produced on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles (çaydanlık) specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong (Turkish: koyu; literally ``dark``) or weak (Turkish: açık; literally ``light``). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour. Tea is an important part of the Turkish culture, as offering tea to guests is part of Turkish hospitality. Turkish tea is traditionally offered in small tulip-shaped glasses which are usually held by the rim, in order to save the drinker's fingertips from being burned, as the tea is served boiling hot.

White Tea

This tea undergoes the least amount of processing after picking. The best white teas are composed only of buds, picked over a short period in the springtime. The processing is very simple: the leaves are placed in the shade for a few days for the withering stage, then dried. This tea is scarce because there's only a short interval for harvesting. It's a fine tea, sought after by connoisseurs. It is drunk black, made with water at low temperature (so as not to destroy its subtle flavour). Its leaves can be infused several times.

Green Tea

To prevent fermentation, the leaves are brought to a high temperature, using either dry heat by tossing them in a huge wok over a fire, or damp heat by steaming them over water (this latter, typically-Japanese, method gives the tea the sea-breeze aromas found in the Sencha or Matcha Japanese green teas).<br /> Then the leaves are rolled into different shapes, depending on the country and tradition. For example it comes in the shape of fine needles in Japan, or packaged in plaits in China. Green tea is the one most commonly drunk in Asia. It has a fresh scent and is rich in vitamins (as long as they haven't been destroyed by using water which is too hot).

Oolong

This is a semi-fermented tea, between green tea and black tea. After plucking, the tea is withered, then the leaves are fired and fermented at the same time, at high temperature. The fermentation time is longer or shorter, depending on the desired result. In some regions, the leaves are then lightly roasted, which gives them that slight taste of roast chestnut. This is a very widely grown and popular tea in China and Taiwan. It is low in theine and pleasant to drink, plain or lightly sweetened, in the afternoon or even the evening.

Black Tea

This is a fermented tea. After plucking, the leaves are spread out on large wooden racks in the shelter of a ventilated room until they have lost 50% of their moisture. They are then rolled and this process helps to break down the cells in the leaf to release the enzymes that cause fermentation. The fermentation time will depend on the desired effect: too short and the tea will be ``green``, too long and it will lack character. The tea is then dried and passed through sieves to establish the ``grades`` according to the size of the leaves.</p> <p>Ceylon and Assam are just a couple of the huge range of black teas. Black tea is pleasant to drink plain or sweetened, or sometimes with a dash of milk or lemon, depending on the variety. Black tea is frequently used as the basis for flavored teas.

Smoked Tea

This is a form of black tea. Legend has it that a tea factory was once occupied by the army and when it left, the planter wanted to dry the tea leaves over a wood fire so as not to lose them. The leaves absorbed the smoke and smoked tea was born. It appeals mainly to Westerners and is not drunk in China. Among these smoked teas we find Lapsang Souchong. They are enjoyed plain or slightly sweetened, and normally drunk with meals or in the afternoon.

Pu-erh Tea

Pu-Erh is a type of black tea. Its powerful scent is reminiscent of damp soil and bark. Its name means ``trouser bottom``. A Chinese folk tale tells how the tea pickers keep the best leaves for themselves, hiding them in their pockets before taking them home with them. Pu Er tea is highly regarded in Chinese medicine for its curative properties. It lowers cholesterol levels, they say, it dissolves fats, helps digestion, improves blood circulation and lowers the effects of alcohol. This tea improves with age, owing to the specific type of fermentation that affects the tannins.

Rooibos

Rooibos does not come from the tea plant, but the way it is prepared and used make it akin to tea. It grows exclusively on the plateaux in the South-West area of South Africa. More than 300 years ago, the indigenous peoples were already picking its leaves to ferment them. Today, although it has been modernised, the fermentation process has changed very little. Drunk hot or cold, fermented or unfermented, Rooibos is now South Africa's national drink. Rooibos has a mild flavour with no bitterness. It is renowned for containing anti-oxidants and trace elements. With no caffeine or tannins (substances which give tea a slight bitterness), this beverage can be drunk throughout the day by both adults and children.

Herbal Infusions

All our teas (except Turkish teas) are served in two different sizes upon your choice; cup or a pot. The pots are for a maximum of 2 people. You are more than welcome to consult our staff to select your tea. You may smell each flavour from the menu!