It is common practice to blend two or more black teas from different regions, even different countries, with one another to ensure consistent quality or create unique flavors. Other, non-tea, ingredients such as fruits, flowers, spices, and herbs are also mixed with a base of black tea. The result is a full bodied beverage and an almost limitless variety of unique flavors. THE GREEN FACE can even prepare your own personal special blend.

 

BLACK JASMINE Exotic blend of fine black tea and fragrant jasmine scented green tea. Offers the complexity of a green tea with the body of a black tea. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
CHRISTMAS TEA A festive and aromatic blend of black tea and spices. Great on a cool morning or by a roaring fire. Brewing: 1 bag, 212 deg, 3 min, 2 infusions.
CINNAMON PLUM Blend of Chinese and Ceylon black teas, cinnamon, wild plums, osmanthus oil and elderberry flowers, yields a spicy, flavorful brew. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
CRANBERRY Tart and fruity blend of black tea and cranberries. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
CZAR'S SAMOVAR Fragrant blend of rich Chinese and Ceylon black teas and real currants. Brews a deep coppery color with a long lingering fruity aftertaste. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
DRAGON WELL Delicate osmanthus flowers are blended with the famous Dragon Well green tea. The tender, jade green leaves are sprinkled with tiny white blossoms and give a light and aromatic liquor. Brewing: 1 tsp, 190 deg, 2 min, 3 infusions.
EARL GREY IMPERIAL Our special variation on the popular favorite. The traditional blend of fine Darjeeling and other black teas, and bergamot is complemented with lime and flower petals. Very perfumy. Brewing: 1 tsp, 212 deg, 3 min, 3 infusions.
EIGHT TREASURES From the ethnically diverse Yunnan province in China, this is a traditional blend of green tea; dried fruits, herbs, nuts, and rock sugar. 10 servings per bag. Brewing: 1 package, 212 deg, 3 min, 3 infusions.
FRENCH VANILLA Rich blend of black teas and vanilla essence. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
GINGER PEACH Tangy blend of Ceylon and Chinese black teas, ginger and peach. A delicious tea, hot or iced. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
GOLDEN FLOWER Exotic blend of black tea, aromatic flower petals, and fruit flavors. Yields a warming, mellow flavor. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
LEMON FRUIT Hearty Nilgiri black tea blended with real lemon peel. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
LYCHEE BLACK Strong and flavorful China black tea blended with juice from sweet, ripe, lychee fruit. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
MANGO CEYLON Fruity blend of Ceylon black tea, real mango pieces, and flower petals. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
MANGO CHAI The Green Face's own spicy blend of Masala Chai and delicious mangos. Iced or hot, with milk or plain, this flavorful blend will have you serving it at every occasion. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
MASALA CHAI Fancy blend of the traditional Indian favorite. A blend of black tea, clove, cardamom, ginger and other spices. Makes a strong and flavorful drink that is typically drunk with milk. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
MOROCCAN MINT Aromatic blend of tightlly rolled gunpowder green tea and refreshing organic peppermint leaves. Popular in the Middle East and drunk from small silver cups. Great iced tea too. Brewing: 1 tsp, 200 deg, 2 min, 2 infusions.
OSMANTHUS Rare blend of lightly oxidized green tea and sweet osmanthus flowers. Brewing: 1 tsp, 180 deg, 2 min, 2 inf.
PEACH APRICOT Fruity blend of black tea, real peach and apricot pieces. A favorite for iced tea too. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
RASPBERRY TRUFFLE Flavorful Nilgiri black tea blended with raspberry leaves. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
ROSE BLACK Classic blend of full bodied Chinese black tea and sweet rose petals. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
STRAWBERRY Nilgiri black tea blended with delicious strawberry leaves. Brewing: 1 tsp, 212 deg, 3 min, 2 infusions.
VANILLA ALMOND Blend of Ceylon and Chinese black teas with sweet vanilla and almond pieces. Brewing: 1 bag, 212 deg, 3 min, 2 infusions.


 next     Close Window