[{"id":405401665762,"handle":"for-mom","updated_at":"2024-11-21T12:10:10-05:00","published_at":"2022-05-10T12:32:49-04:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"For Mom","body_html":"Gift ideas to celebrate Mom! These gift suggestions feature carefully crafted teas and tisanes, teatime treats and beautiful tea ware.\u003cbr\u003e","image":{"created_at":"2022-05-10T12:56:51-04:00","alt":null,"width":1080,"height":694,"src":"\/\/svtea.com\/cdn\/shop\/collections\/5AA2EE64-8091-4041-8CA0-975D4B37AB2B.jpg?v=1652201812"}},{"id":405219016930,"handle":"jasmine-floral-blends","updated_at":"2024-11-21T12:45:15-05:00","published_at":"2022-05-05T14:42:28-04:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"Jasmine \u0026 Floral Blends","body_html":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur collection of floral teas makes spring \u0026amp; summer tastes and aromas available all year round. Our Jasmine teas are delicately scented with freshly picked Jasmine blossoms that are blended with the tea. Our other floral teas have been expertly crafted using quality teas, flavors and herbs. One sip of these delectable brews and you'll be transported to a garden oasis.\u003c\/span\u003e\u003c\/div\u003e","image":{"created_at":"2022-05-16T11:02:06-04:00","alt":null,"width":3008,"height":2000,"src":"\/\/svtea.com\/cdn\/shop\/collections\/iStock-178805084.jpg?v=1652713326"}},{"id":405218820322,"handle":"oolong-tea","title":"Oolong Tea","updated_at":"2024-11-21T12:45:29-05:00","body_html":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOolong (wulong) are semi-oxidized teas classified between green and black tea. The production of this type of tea is more involved than any other, requiring many steps and great care. Their leaves range from bright green to brownish in color and are usually larger in appearance. Because of the leaf style Oolongs lend themselves to additional infusions and, until the leaves fully open, they may even yield more than six steepings. They produce a very aromatic beverage with an array of interesting flavors.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003eThe greener Oolongs, that are not cut by rolling, are less oxidized than the traditional oolongs, but more so than green teas, and are referred to as Pouchong teas.\u003c\/span\u003e\u003c\/div\u003e","published_at":"2022-05-05T14:39:13-04:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"type","relation":"equals","condition":"Oolong Tea"}],"published_scope":"global","image":{"created_at":"2022-05-13T14:14:50-04:00","alt":null,"width":2768,"height":1843,"src":"\/\/svtea.com\/cdn\/shop\/collections\/IMG-7143-_002.jpg?v=1652711346"}},{"id":405405401314,"handle":"spring-teas","updated_at":"2024-11-21T13:40:13-05:00","published_at":"2022-05-10T14:46:15-04:00","sort_order":"created-desc","template_suffix":"","published_scope":"global","title":"Spring Tea \u0026 Treats🌷","body_html":"Spring out of your winter hibernation with these tasty blends! These teas celebrate new beginnings, the flowers, and the joy of longer, warmer days.\u003cbr\u003e","image":{"created_at":"2022-05-10T14:46:14-04:00","alt":null,"width":4032,"height":3024,"src":"\/\/svtea.com\/cdn\/shop\/collections\/springblossomphoto.jpg?v=1652208375"}},{"id":405403435234,"handle":"valentines-day","updated_at":"2024-11-21T12:50:10-05:00","published_at":"2022-05-10T13:36:18-04:00","sort_order":"manual","template_suffix":"","published_scope":"global","title":"Valentine's Day","body_html":"Nothing says I love you like chocolate and roses... and we have wonderful blends with both, as well as rose teaware and more. Celebrate your love for all your tea friends with these great gifts!\u003cbr\u003e","image":{"created_at":"2022-05-10T13:36:17-04:00","alt":null,"width":2500,"height":795,"src":"\/\/svtea.com\/cdn\/shop\/collections\/Valentinesad_xl.jpg?v=1652786984"}}]
The process of producing Jasmine tea started in China sometime during the Song Dynasty (960-1279) using tea blended with Jasmine blossoms. Jasmine teas are created using different types of tea: white, oolong and green predominantly. The base teas used are picked, depending on the type of tea, from March to June, but the Jasmine blossoms do not bloom until the summer. So the teas are picked, processed and stored until the fresh blossoms can be added. The blossoms are picked in the morning when the dew has dried off the closed buds. The buds are then kept cool during the day and then in the evening, when the buds begin to open, they are mixed into the tea. After at least 4 hours, when the tea has absorbed the jasmine scent, the blossoms are removed and fresh buds are added. For standard grade jasmine teas, the blossoms are added 2 or 3 times. For premium grade jasmine teas, this process may be repeated up to 8 times. Once the blenders are satisfied that the tea has the appropriate amount of aroma, the tea is re-fired to remove the moisture that was introduced to the tea by the fresh jasmine blossoms. Jasmine tea destined to remain in China usually has the spent blossoms removed from the finished product, but with teas that are exported, jasmine blossoms are sometimes left in the finished tea for their appearance.
Historically the aroma of Jasmine blossoms was recommended for stress relief, depression and relaxation. Roses were traditionally used as an aphrodisiac as well as for relaxation. Blended together, they create a powerful heady aroma.
Enjoy the light floral bouquet of this spectacular combination of jasmine and rose petals. The tea brews to a light ecru cup with long green leaves and rose petal accents.
Try pairing Rose Kissed Jasmine with beef, chicken, curries, savory sandwiches, oranges, spiced desserts (with clove and cinnamon), and chocolate.
Ingredients: Oolong tea, rose petals and jasmine blossoms.
Brew tea at 195º - steep for 3 minutes.
ROSE KISSED JASMINE TEA COOKIES
½ cup butter, softened ¾ cup sugar 1 tsp. vanilla extract 1 large egg 2 cups all-purpose flour 1 Tbsp. Rose Kissed Jasmine Tea, ground ½ tsp. salt ½ tsp. baking powder ¼ tsp. baking soda 1/8 cup milk
Topping: 1 Tbsp sugar 1 Tbsp Rose Petals, coarsely ground
Mix butter and sugar together until combined. Add the vanilla and egg and beat.
Grind the tea. In a separate bowl mix together the tea, flour, salt, powder and soda. Add ½ of this dry mixture to the butter/sugar/egg mixture. Blend until combined then add the milk and then the remaining flour/tea mixture.
Separate the dough into 2 equal portions and roll and wrap the dough in waxed paper. Refrigerate for a few hours.
Pre-heat the oven to 400. Slice the dough into ¼” rounds and press into the sugar/roses mixture. Place the slices (non sugared side down) onto a greased cookie sheet and bake for 8-10 minutes.
The dough can be kept in the refrigerator for a few days.
This tea was featured in Tea Time Magazine so I ordered it to try and I wasn't disappointed.
S
Sierra
Delicate and beautiful!
Love this one so much for afternoonsit's light and fragrant, without too much acerbity or caffeine, so I enjoy it when I want tea without a big energy shift. It's very well-balanced, so long as it's steeped correctly; not one to oversteep!
K
Kayla W
Favorite tea yet!
I'm a huge fan of rose and I'm a huge fan of jasmine tea. This tea is beautiful and smooth. It isn't over-powering!
R
Rachel Chapman
It grows on you
I've come to like this tea more after multiple purchases. I can't explain why. But the rose and jasmine work together well, without being overwhelming. I have shared with a coworker and she loved it too.
K
Kate D.
A soft and pleasant tea
This is a pleasant and gently flavored tea. Jasmine is most evident. The rose flavor/scent is very subtle.
The process of producing Jasmine tea started in China sometime during the Song Dynasty (960-1279) using tea blended with Jasmine blossoms. Jasmine teas are created using different types of tea: white, oolong and green predominantly. The base teas used are picked, depending on the type of tea, from March to June, but the Jasmine blossoms do not bloom until the summer. So the teas are picked, processed and stored until the fresh blossoms can be added. The blossoms are picked in the morning when the dew has dried off the closed buds. The buds are then kept cool during the day and then in the evening, when the buds begin to open, they are mixed into the tea. After at least 4 hours, when the tea has absorbed the jasmine scent, the blossoms are removed and fresh buds are added. For standard grade jasmine teas, the blossoms are added 2 or 3 times. For premium grade jasmine teas, this process may be repeated up to 8 times. Once the blenders are satisfied that the tea has the appropriate amount of aroma, the tea is re-fired to remove the moisture that was introduced to the tea by the fresh jasmine blossoms. Jasmine tea destined to remain in China usually has the spent blossoms removed from the finished product, but with teas that are exported, jasmine blossoms are sometimes left in the finished tea for their appearance.
Historically the aroma of Jasmine blossoms was recommended for stress relief, depression and relaxation. Roses were traditionally used as an aphrodisiac as well as for relaxation. Blended together, they create a powerful heady aroma.
Enjoy the light floral bouquet of this spectacular combination of jasmine and rose petals. The tea brews to a light ecru cup with long green leaves and rose petal accents.
Try pairing Rose Kissed Jasmine with beef, chicken, curries, savory sandwiches, oranges, spiced desserts (with clove and cinnamon), and chocolate.
Ingredients: Oolong tea, rose petals and jasmine blossoms.
Brew tea at 195º - steep for 3 minutes.
ROSE KISSED JASMINE TEA COOKIES
½ cup butter, softened ¾ cup sugar 1 tsp. vanilla extract 1 large egg 2 cups all-purpose flour 1 Tbsp. Rose Kissed Jasmine Tea, ground ½ tsp. salt ½ tsp. baking powder ¼ tsp. baking soda 1/8 cup milk
Topping: 1 Tbsp sugar 1 Tbsp Rose Petals, coarsely ground
Mix butter and sugar together until combined. Add the vanilla and egg and beat.
Grind the tea. In a separate bowl mix together the tea, flour, salt, powder and soda. Add ½ of this dry mixture to the butter/sugar/egg mixture. Blend until combined then add the milk and then the remaining flour/tea mixture.
Separate the dough into 2 equal portions and roll and wrap the dough in waxed paper. Refrigerate for a few hours.
Pre-heat the oven to 400. Slice the dough into ¼” rounds and press into the sugar/roses mixture. Place the slices (non sugared side down) onto a greased cookie sheet and bake for 8-10 minutes.
The dough can be kept in the refrigerator for a few days.
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