Clouds and Mist

New Mexico Tea Company
  • Spoon 1 tsp Per Cup
  • Kettle 160°F
  • Timer 2 Min

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 160°F in a kettle. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 2 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 2 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 1 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 1 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $4.25

4oz(20% off)$13.60
8oz(35% off)$22.10
16oz(45% off)$37.40
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Label Art

This green tea has a hand-processed dark green leaf with a slight twist. It produces a cup that is crisp and shimmering, exceedingly fresh with an asparagus note, slightly sweet, very aromatic, and wonderfully refreshing. This tea is a Yunwu (translates: clouds mist) tea from Mengding mountain in Ming Shan county of Sichuan province. A high mountain, pre-Qing-Ming tea (the most-prized early-spring teas) harvested at the end of March, yunwu teas are unique for the natural shading they receive from persistent heavy cloud cover, a reliable part of the Sichuan micro-climate. Like the deliberate methods used by the Japanese, this shading inhibits photosynthesis and causes a chemical reaction in the plant that gives it a deep green color and its fresh flavors.


High quality green tea,


Zhoushan, China

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