2009-2010 selection

2009 -2010
selection
Aw n, a unique Arabic word for ‘the right moment’, is a genuine
brand created by tea-lovers for tea-lovers. Infused with a zest of
Lebanese culture, it offers an indulgence in the world of quality tea
and brings together passion and pleasure in every moment.
Aw n presents a wide range of teas for all tastes and a choice of
practical and original accessories. The Aw n selection is built with
a constant effort to deliver quality, variety and valuable information,
wishing to instill all aspects of the “tea feeling” – relaxation,
revitalization, cultural discovery and an acute perception of the world
around.
For 2009 – 2010, Aw n has selected over 60 teas and herbal infusions
that cover a broad spectrum of tastes, types and grades, proposing
a multitude of distinctly differentiated moments.
awan 2009 -2010 selection
Memoirs of Tea
Botanic Background
WHAT’S IN A TEA LEAF ?
7
Plucking
Transformation
ORIGINAL TEA SELECTION
13
India
Sri Lanka
China
Taiwan
Africa
Original Tea Blends
FLAVORED TEA SELECTION
23
Classic Blends
Fruity Taste
Citrussy Taste
Flowery Taste
Minty Taste
Spicy Taste
Mono-flavor
Special Blends
HERBAL INFUSION SELECTION
31
Rooibos
Herbal Blends
Aw n Lebanese Specialties
THE ART OF ENJOYING TEA
Preservation
Preparation
Sugar and Milk
Tasting and Drinking
Tea Recipes
A Good Cup of Tea
Tea Moments
35
MEMOIRS OF TEA
After water, tea is the most popular drink in the world with more than
50,000 cups consumed every second. Many thousands of years old,
this subtle drink is appreciated for its freshness, taste, diverse types
and health benefits. It is a symbol of sociability, nature and peace,
being a drink of companionship that has a stimulating effect on the
body and spirit.
Tea was discovered over 5,000 years ago. The oldest legend tells
the story of a Chinese emperor, Shen Nong, who governed in the
28th century BC. A physician and father of agriculture, he used to
recommend boiling the water before drinking it. One day while he
was resting under a tree, a gentle wind caused some leaves to fall
in his water cup giving it a new flavor, tea. Other legends from India
and Japan relate to the travels of prince Bodhidharma, who while
preaching Buddhism, discovered that drinking tea kept him awake until
the end of his spiritual quest. In the 13th century, tea was introduced in
Japan within the realm of Buddhist spirituality.
In China, tea was used initially for its remedial, digestive and energizing
virtues until the end of the Tang dynasty in the 7 th century AD.
Throughout the consequent centuries, the art of tea became more
refined and Chinese exports spread both by sea and land routes.
Until the 19th century, China was the only tea producing country and
it therefore imposed its own conditions and requirements. However,
after having discovered tea in the 17th century, the English became
quite fond of it and their demand led to the development of tea
plantations by Englishmen around 1825 in other countries like India,
Ceylon, Indonesia, and Africa.
The concept was slowly infused into the rest of Europe, followed by its
introduction in North America by Dutch and English immigrants. Tea
was also transported directly from China by land throughout Central
Asia and Eastern Europe. Camel caravans would bring unaltered tea
to Russia, the Middle East and the Mediterranean Basin.
Many historical episodes and anecdotes are related to tea – the 1773
Boston Tea Party, part of USA’s independence war; the opium war
in China in the 19th century; the speeding race of clippers in the sea
transport which led to the invention of the steam boats; the 1848
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AWAN 2009 - 2010 SELECTION
industrial espionage by Robert Fortune, an English botanist that
secretly spent three years in China studying tea, smuggling tea plants
into India, and contributing to planting the famous Darjeeling gardens;
the accidental discovery of the smoked tea in the 17th century; the
creation of the tea bags around 1910; the closing down of tea houses
in China during Mao’s regime under the accusation of tea-drinking
being an “unproductive leisure”, but allowing the regime’s high class
to enjoy the best teas of the country!
BOTANIC BACKGROUND
The tea plant, called “Camellia Sinensis”, is a shrub with evergreen
leaves that grows in hot and humid conditions. It is cultivated between
the 42nd degree North latitude and the 31st degree South latitude, from
sea level up to a 3,000-meter altitude.
INTRODUCTION
PAGE 5
WHAT’S IN A TEA LEAF ?
All teas come from the same tree. Differences in environment,
harvest and leaves-processing provide the differences in quality,
transformation, color, grade and type.
PLUCKING
In most tea plantations, tea is still harvested by hand, especially where
high quality tea is produced. Hand plucking requires a real dexterity and
occurs many times a year, since the evergreen tea leaves constantly
grow back. Theoretically, only the first and youngest leaves are plucked,
including the topmost bud called Pekoe (Pak-Ho, which means ‘down’ in
Chinese), which, if left, would grow into a full leaf. There are essentially
three types of plucking:
1. Imperial plucking: rare, where only the Pekoe and the closest leaf
are plucked.
2. Fine plucking: the most common for top-quality teas where the
Pekoe and the closest and youngest two leaves are gathered.
3. Standard plucking: comprises of the mature bud and the three
or more leaves that follow. Harvesting through the standard method
allows the tea plant to fully develop.
Once plucked, the leaves are quickly processed at the factory, usually
located in the middle of the plantation, to avoid unwanted alteration
of the quality.
TRANSFORMATION
It is only the transformation method after the plucking that determines
the type of original tea obtained: white tea, green tea, blue-green
tea or black tea. The main process that defines the color of the tea
infusion is the fermentation or oxidation.
WHITE TEA
It is the least processed tea. The leaves undergo only two operations:
withering and drying. Both operations are done in open air, making
the production of white teas extremely delicate and rare since it
depends on weather conditions. Light, low in theine and with a high
infusion time, it is renowned for its quenching properties. White tea
gives a pale yellow infusion and is a Chinese specialty.
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AWAN 2009 - 2010 SELECTION
GREEN TEA
It is an unfermented tea that undergoes three operations: roasting
to prevent oxidation, rolling and drying. There are multiple methods
for manufacturing green tea. The difference between the vintages is
due to the geographic location and to aesthetics; green tea leaves
are often shaped in typical forms, folded, twisted, sculpted, rolled
in a ball or lengthwise. Sculpted teas are a Chinese tradition and
consist of 100 to 200 green tea leaves assembled to be given a
particular shape, and sometimes added to a few flower petals. The
most spectacular are the “tea flowers” that open up during the
infusion. Green teas are rich in tannin and vitamins. They are known
for their freshness and health benefits and can be consumed all day
long. Green tea gives a yellow to green infusion and traditionally
comes from China, Taiwan and Japan in infinite varieties.
YELLOW TEA
Very rare and exclusively to China, it is close to green tea, but
undergoes a steamed piling that leads to a light fermentation
and gives the leaf a silver appearance with an almost golden
reflection.
BLUE- GREEN TEA
Also called Wu Long (or Oolong) meaning “black dragon” in Chinese,
it is a semi-fermented tea with an oxidation level between 10%
and 70%. Halfway between green and black, the leaves undergo
a withering stage then rolling, partial fermentation and drying.
Blue-green tea is light in theine and is always in the form of whole
leaves. It comes in a variety of flavors due to the many possibilities
of fermentation degrees. It gives a yellow to dark orange infusion
and is appreciated in the afternoon. Blue-green teas come mostly
from China and Taiwan, although some are developed elsewhere
like in Darjeeling, India.
BLACK TEA
Referred to as red tea in China, it is the most consumed tea in the
world, especially in the West, the Middle East, Africa, and Russia. It
is 100% fermented. Black tea gives a copper colored infusion. The
best gardens are found in India, Sri Lanka, China and Africa.
WHAT’S IN A TEA LEAF?
PAGE 9
Black tea undergoes five main stages according to the so-called
“orthodox” method used for quality teas: withering; rolling;
fermentation; drying or roasting; selecting (sifting and sieving).
Industrial producers of tea bags often use the CTC (cut/tear/curl)
method to obtain broken or crushed leaves which are easy to
package. After processing, black teas are classified in three types
of leaves: the whole leaf, the broken leaf (Broken), and the crushed
leaf (Fanning or Dust).
Grades of black tea
This classification, used primarily for the teas produced in the Indian
subcontinent, directs the consumer to the desired taste.
•
•
•
•
The whole-leaf teas are divided into four distinct families
according to international standards:
FOP (Flowery Orange Pekoe), with young leaves, downy-end bud
and slightly golden leaves (tips). The word “Orange” doesn’t refer
to color. It’s a reference to the Dutch, first European tea importers
and to their royal family, the Orange-Nassau.
Variants of FOP include:
GFOP (Golden Flowery Orange Pekoe), with more golden tips
TGFOP (Tippy Golden Flowery Orange Pekoe), with all tips golden
One can be more precise about the qualities as in Darjeeling. These
include:
FTGFOP (Finest Tippy Golden Flowery Orange Pekoe)
SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe)
OP (Orange Pekoe), with dark and mature leaves, the final bud
already grown into a leaf when plucked.
P (Pekoe), with mature and less refined leaves.
Souchong, with large leaves rolled lengthwise, mainly used in China
for smoked teas.
The broken-leaf teas, equivalent to whole-leaf FOP, OP and P are:
FBOP (Flowery Broken Orange Pekoe)
BOP (Broken Orange Pekoe)
BP (Broken Pekoe)
The crushed-leaf teas are classified as:
Fanning: FBOPF, BOPF and PF
Dust: D, only used for tea bags
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AWAN 2009 - 2010 SELECTION
DARK TEA
It is a post-fermented black tea from China where it is referred
to as black tea. It is essentially the Pu Er, the tea that comes from
the Yunnan province and is appreciated for its medicinal virtues
(fat-burner, digestive, anti-cholesterol). It is low in theine, and its
processing method remains a mystery. Pu Er is the only tea that
improves with age; its price can reach tremendous amounts at
auctions. It has a very typical taste, difficult to take in at first. It
can be raw (to be cellar-matured) or cooked. It is sold loose or
compressed in cake, plait, bricks or bird nests.
Two particular types of original teas should also be graced with
mention.
SMOKED BLACK TEA
Mainly from China and Taiwan, it is known as Lapsang Souchong or
Tarry Souchong. The best are traditionally smoked, and the leaves
are dried after fermentation on a spruce or conifer fire.
ORIGINALLY SCENTED TEA
This includes black, green or blue-green flowery flavored teas
(jasmine, rose, chrysanthemum, osmanthus, etc.) and fruity or
spice-flavored teas. These teas are put in contact with the flowers
or fruits on the production site and not after the import.
WHAT’S IN A TEA LEAF?
PAGE 11
ORIGINAL TEA SELECTION
INDIA
India is the largest tea producer of the world and its three main
producing regions are Assam, Darjeeling and Nilgiri. India almost
exclusively produces black teas and it consumes 80% of its production,
with high quality teas often being reserved for exportation. Indian teas
are cultivated in gardens and the teas are usually named according to
the gardens they come from.
For Indian teas in particular, the spring harvest is called “first flush”, the
summer one “second flush” and the autumn one “autumnal flush”.
BLACK TEA
Darjeeling
The region produces a high altitude tea, often called “the champagne
of teas”, with about 80 prestigious gardens.
Darjeeling FTGFOP1 Margaret’s Hope
911101
Darjeeling SFTGFOP1 Puttabong
911102
Darjeeling FTGFOP Teesta Valley
111101
A First Flush Darjeeling, picked in the spring of 2009
from Margaret’s Hope prestigious Himalayan garden.
A rare tea with an orange liquor and dominant fruity
flavors of white grape and ripe fruits. A high-end all-day
tea, for special occasions.
medium theine
A Second Flush Darjeeling, picked in June 2009 from
Puttabong garden, the oldest Darjeeling garden and one
of the best known for Second Flush. A very rare tea with a
dark orange liquor and a powerful flavor of Muscat grape
and ripe autumn fruits. A high-end morning and all-day
tea, for selected moments.
medium theine
A second flush Darjeeling from Teesta Valley garden in
the Himalaya. A classic aromatic strong body tea, with
hints of almond and muscat grape. Best in the morning
and throughout the day.
medium theine
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AWAN 2009 - 2010 SELECTION
Assam
The region has more than 2,000 plantations and produces valley
and high plateau tea.
Assam GFOP Superior - Seajuli
111102
A Second Flush Assam from Seajuli, a famous garden
in the largest tea-producing Indian region. A tea with
a full body liquor, a rich red color, and hints of malt
and tobacco. Best at breakfast, possibly with a splash
of milk.
medium theine
SRI LANKA
Sri Lanka (Ceylon) is the third world largest producer of tea, and its
production is overwhelmingly of black tea. As in India, tea is cultivated
in gardens, with the most renowned producing regions being Nuwara
Eliya, Uva, Dimbula and Kandy. Ceylon has three different kinds of
plantations according to the altitude (high grown, medium grown and
low grown).
BLACK TEA
Ceylan OP - UVA
112101
A ‘high-grown’ Orange Pekoe Ceylon tea from the UVA
district, located on the Eastern slopes of the central
mountains. A tea with an amber liquor, a vigorous taste,
and a distinctive mellow flavor with notes of chocolate
and artichoke. A breakfast and all-day tea.
medium theine
ORIGINAL TEA SELECTION
PAGE 15
CHINA
China is the second world largest producer of tea. It has about 20
producing regions. The seven main ones that produce the best quality
teas are: Sichuan, Yunnan, Fujian, Anhui, Hunan, Jiangsu and Zhejiang.
But as the Chinese saying goes, “one life is not enough to discover all
the Chinese teas”. China production comprises 80% of green teas, and
the rest is of black, dark, blue-green, yellow and white teas. Chinese
teas are generally named according to the type of tea, corresponding
to quality standards.
BLACK TEA , SMOKED TEA , DARK TEA
Grand Yunnan GFOP Superior
113101
A high quality of Yunnan, the famous Chinese black
teas known as ‘the surgeon’s teas’ that awakens
without causing agitation. A powerfully aromatic tea,
with a smell of honey and notes of mocha and mild
tobacco. The easiest way to switch from coffee to tea.
An all-day tea, especially delicious in the morning.
medium theine
Qimen OP Superior
113102
A tea from the Anhui province near Qimen town with
small, tight, thin and silky leaves. A tea with a rich
brown liquor, a delicate aroma, and notes of chocolate
and rose. Relatively lower in theine than other black teas,
a quality of Qimen teas. An afternoon and evening tea.
medium theine
Sichuan OP
113103
A high quality Orange Pekoe from Sichuan, one of
the historical tea birthplaces, with thin black shiny
leaves that give a deep colored, tranquil and light
liquor. A slightly woody and vigorous tea with hints
of chocolate and a little astringency. An afternoon tea.
medium theine
Light Smoke
117601
An exclusive blend of non-smoked and slightly smoked
black teas. The perfect way to discover the inimitable
smoky taste some Chinese teas acquire when processed
and dried over cypress or pine wood fires. Best in the
afternoon or with salty food.
low theine
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AWAN 2009 - 2010 SELECTION
Lapsang Souchong Tarry Superior
113601
A heavily smoked tea from the Fujian province, with
large leaves processed and dried over special cypress
or pine wood fires, and a rich red liquor. A Tarry that
delights the Lapsang Souchong lovers. Best in the
afternoon or with brunch and other meals.
low theine
Grand Pu Er
113501
A superior selection of Pu Er, from the Yunnan province,
the notorious slimming teas used in Chinese medicine.
A post-fermented dark tea that improves with age. A
tea with an earthy taste and aromas of leather, humid
woods and mushrooms. An all-day and evening tea, best
during or after meals.
low theine
GREEN TEA , SCENTED TEA , SCULPTED TEA
Long Jing
113201
Green Yunnan
113202
Gunpowder - Zhejiang
113203
‘Dragon’s Well’, surrounded by many legends, a
famous high-end tea from the Zheijian province, with
recognizable flat green leaves that have a distinct jade
color. A tea with a clear yellow liquor, a vegetal aroma
and notes of hazelnut and flowers such as orchid. Gives
a silky sensation in the palate. A very fresh all-day tea,
good after heavy meals.
medium theine
A traditional green tea from the Yunnan misty
mountains (‘Yun’ in Chinese means ‘clouds’). A tea with
grayish leaves, a golden liquor and a fresh herbal flavor
with a slight astringent aftertaste. A vigorous all-day tea,
best in the afternoon.
medium theine
Also known as Zhu Cha or pearl tea, a gate into the
world of green tea from the Zhejiang province. The most
exported Chinese tea, used in the Maghreb for mint
tea. A tea with small tightly rolled balls that open up
in hot water and give a green coppery liquor with a
fresh herbal taste. An astringent all-day tea, best in the
afternoon.
medium theine
ORIGINAL TEA SELECTION
PAGE 17
Jasmine Mandarin Pearls
113701
The must-have of jasmine teas, a high-end spectacular
tea from the Hunan province, where the pearls are
rolled by hand from green tea leaves, and jasmine
flowers are entirely removed after processing to ensure
excellent quality and a wonderful fine flavor. An all-day
tea, perfect with food or alone as a soothing digestive.
medium theine
Monkey King Jasmine - Fujian
113702
Jasmine Bio - Fujian
113703
One of the finest quality of jasmine teas, the oldest
known originally scented teas. From the Fujian
province where the freshly picked green leaves absorb
the fragrance of the jasmine flowers, most of which
are then removed to prevent bitterness. An all-day tea,
perfect with food.
medium theine
A certified organic originally scented jasmine tea from
the Fujian province, where the freshly picked green
leaves absorb the fragrance of the surrounding jasmine
flowers. An all-day tea, perfect with food.
medium theine
Hua Kai Ji Xiang - Flowery Tea
113704
Hua Kai Fu Gui - Flowery Tea
113705
A hand-made bundle of about 200 green tea pekoes
sewed around pink lily and globe amaranth flowers. A
spectacular blooming tea that may be brewed about 6
consecutive times. To be served in transparent teaware
for viewing pleasure. An all-day tea. medium theine
A hand-made bundle of about 200 green tea pekoes
sewed around delicate yellow-white camellia flowers.
A spectacular blooming tea that may be brewed about
6 consecutive times. To be served in transparent teaware
for viewing pleasure. An all-day tea. medium theine
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AWAN 2009 - 2010 SELECTION
WHITE TEA
Yin Zhen - Silver Needles
113301
The perfect white tea, picked only a few days a year. A
high-end tea with rare and delicate downy new buds
that look like silver needles and give a pale yellow
liquor with notes of herbal fresh straw. A wonderfully
refreshing digestive that lowers body temperature. An
all-day and evening tea, for exceptional serene moments.
low theine
Bai Mu Dan - Fujian
113302
‘White Peony’ from the Fujian province. A white tea, the
rarest and least processed kind of tea, with green-gray
leaves with buds, and a clear pale infusion. A thirstquenching smooth cocktail with a fresh aroma and a
downy silky flavor. Lowers body temperature. An all-day
and evening tea.
low theine
BLUE- GREEN TEA
( WU
LONG )
Tie Guan Yin - Fujian Anxi
113401
Shui Xian - Fujian
113402
‘Iron Goddess of Mercy’, one of China’s most famous and
legendary teas from the Fujian province, with around
20% fermentation. A tea with large twisted leaves rolled
in small balls that unfurl in water, a brownish green
liquor, and notes of white flowers and jasmine. A perfect
initiation to Wu-Long teas. Best in the afternoon and
evening.
low theine
Shui Xian (also spelled Shui Hsien), meaning ‘Narcissus’
or ‘Water Fairy’, one of the most popular Wu-Long teas
from Fujian province, with a fermentation of around 60%.
A tea with large dark curly leaves, an orange liquor and a
sweet woody and fruity flavor. Often found in restaurants
in China. An all-day and evening tea.
low theine
ORIGINAL TEA SELECTION
PAGE 19
TAIWAN
Taiwan (Formosa) ranks at 16 in terms of world production volume, but
it produces high quality teas, mainly some remarkable blue-green teas
(Wu Long) and a few green and black teas.
BLUE- GREEN TEA
( WU
LONG )
Grand Wu Long Fancy
114401
A superior quality of Fancy Wu Long, with a high
fermentation of around 60%. A typical and famous
Formosa tea, with long brown leaves, a subtle woody
liquor and notes of chestnut, hazelnut and honey. An
all-day and evening tea.
low theine
JAPAN
Japan is the 8th world producer of tea, exclusively producing green tea.
Like in China, teas are classified according to types that correspond
more or less to the geographic location and to variable qualities, from
most common to most exceptional. The Japanese tea ceremony (Cha
No Yu) uses matcha, a powdered tea crushed and whisked to a “jade
mousse”.
GREEN TEA
Genmaicha
115202
Sencha Natural Leaf
115201
A surprising mix of Bancha green tea, roasted brown
rice and popcorn, that gives a light yellow refreshing
infusion. Very popular in Japan where it is drank cold
or hot with food. A soft and pleasant approach to
green tea, combining its grassy flavor with the aroma
of roasted rice. An all day tea, especially good with light
food.
medium theine
A Sencha tea, the teas that represent around 80% of
Japanese tea production. A tea with needle-shaped dark
green leaves that give a sparkling yellow liquor, with
notes of iodine, a fresh and intense vegetal savor and
a light bitterness. An ideal initiation to Japanese green
tea. A daytime tea, good with meals.
high theine
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AWAN 2009 - 2010 SELECTION
AFRICA
Kenya has spectacularly developed its tea production and is now the
4th world producer and the 2nd world exporter, after India, in terms of
volume. Kenya’s best teas are mainly black teas with broken leaves.
BLACK TEA
Grand Marynin GFBOP
116101
A tea from the most famous tea garden in Kenya, with
dark broken leaves and golden buds that give a redcopper vigorous liquor. The best quality of African teas,
with vegetal notes of dry earth, wood, chalk and hints
of pepper. A daytime tea, good with milk.
high theine
ORIGINAL TEA BLENDS
BLACK TEA
Morning Tea
117901
An exclusive blend of black teas from India, Ceylon and
Kenya, with whole leaves from selected fine gardens. The
perfect breakfast tea.
high theine
ORIGINAL TEA SELECTION
PAGE 21
FLAVORED TEA SELECTION
The teas are flavored after being imported or sold to a merchant. The
fragrances used for quality-flavored teas are either natural, “natureidentical” or artificial. Creative and diversified flavors are sprayed in
the form of essential oils on the tea leaves. Sometimes dried fruits,
herbs, flower petals or pieces of spices are added to the flavor. The
flavoring is done on all types of teas. Aw n’s selection is classified
first according to the main taste of the blend, and then the type of
tea used.
CLASSIC BLENDS
BLACK TEA BASE
Blue Flowers
121101
Tzarevitch
121102
The classical distinctive Earl Grey blend sprinkled with
petals of blue flowers. A fine scented tea, flavored with
oil of bergamot. An all-day tea.
medium theine
A noble Russian Taste blend. A slightly smoked tea with
aromas of citrus fruits and hints of orange flower. An
all-day tea, delicious iced.
medium theine
FRUITY TASTE
BLACK TEA BASE
Kind of Blues
122101
A mix of black teas from China and Ceylon, flavored
with rhubarb, strawberry and cherry. A heady blend,
garnished with blue flower petals. An all-day tea.
medium theine
Autumn Sweetness
122102
A mix of black teas from China and Ceylon, flavored
with apples, cinnamon and cream. A gourmand blend,
with chunks of apples and cinnamon, that tastes like
‘Tarte Tatin’. An all-day tea.
medium theine
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AWAN 2009 - 2010 SELECTION
BLACK AND BLUE- GREEN TEA BASE
Mediterranean Ballade
122701
A mix of black and Wu-Long Chinese teas, flavored
with chestnut, tangerine, almond, cherry, fig and
Mediterranean plants. A blend with familiar scents and
chunks of dried fruits. An early and late afternoon tea.
medium theine
GREEN TEA BASE
Kyoto's Temples
122201
Hip Hop Bio
122202
Gala Night
122203
A mix of Chinese and Japanese Sencha green teas,
delicately flavored with cherry, cherry tails and rose
petals. A generous and sensuous bouquet, another
version of ‘sakura’, the Japanese cherry blossom. An
all-day tea.
medium theine
A certified organic mix of Chinese green teas, flavored
with red fruits and berries, naturally blended with
jasmine flowers, eglantine, rose petals and hibiscus. An
all-day tea.
medium theine
A mix of Chinese green teas flavored with red fruits and
vanilla. A perfectly balanced and voluptuous blend
with petals of flowers and pieces of fruits. Pure glamour!
An all-day tea.
medium theine
WHITE TEA BASE
Moon Pearl
122301
White Pavilion
122302
Refined Chinese Bai Mu Dan white tea, flavored with
melon, caramel, cinnamon and orange. A light and
tasty blend, with white flowers and orange peals. An
all-day and evening tea, delicious iced. low theine
A refined Chinese Bai Mu Dan white tea, flavored with
pineapple, maracuya (passion fruit), peach and pear. An
exotic delicacy with pieces of pineapple and white petals.
An all-day and evening tea, delicious iced.
low theine
FLAVORED TEA SELECTION
PAGE 25
BLUE- GREEN TEA BASE
Oolong Safari
122401
A Chinese Wu-Long tea flavored with caramel and
coconut. An exotic and silky blend sprinkled with
orange flower petals. An afternoon and evening tea.
low theine
CITRUSSY TASTE
GREEN TEA BASE
Tokyo Journey
123201
A mix of Chinese and Japanese Sencha green tea,
flavored with citrus fruits and ginger. A refreshing and
tasty blend with peels of lemon and orange and pieces
of dry ginger. An all-day tea.
medium theine
FLOWERY TASTE
BLACK TEA BASE
Bouquet from Samarkand
124101
A mix of Chinese rose, jasmine and lotus black teas,
flavored with aromas of violet and garnished with
flower petals. An elegant garden in your cup. An all-day
tea.
medium theine
GREEN TEA BASE
Strolling on the Mekong
124201
A mix of Chinese and Vietnamese green teas, osmanthus
and rose teas. An Eastern blend flavored with flowers
and sprinkled with petals. An all-day tea, best at midday and in the early afternoon.
medium theine
PU ER TEA BASE
Orchid Flesh
124501
A traditional Chinese Pu Er tea, known for its earthy
taste and medicinal virtues such as fat-burning, flavored
with lychee and rose. A rich and heady blend with
juniper berries and rose petals. An all-day tea, best in
the evening.
low theine
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AWAN 2009 - 2010 SELECTION
MINTY TASTE
GREEN TEA BASE
Morocco Garden
125201
Desert Sands
125202
Dizzy Spell Bio
125203
A mix of Chinese green and rose teas, flavored with mint
and orange flowers. A refreshing and magical blend,
with mint leaves and rose petals. Captures the fragrances
of a Moroccan garden at twilight. An all-day tea, best at
mid-day and in the early afternoon. medium theine
A Berber recipe of Chinese green tea flavored with orange,
honey and rose, and blended with mint, verbena and
eglantine. A fresh and original mix with rose petals,
pieces of cinnamon, juniper berries and cloves. An allday tea.
medium theine
A certified organic mix of Chinese green teas, flavored
with mint and citrus fruits. A natural blend with mint
leaves, pieces of ginseng, ginger and aloe vera. An allday tea, great in the afternoon.
medium theine
SPICY TASTE
BLACK TEA BASE
Indian Song
126101
A mix of black teas from a number of Indian regions
(Sikkim, Nilgiri, Darjeeling, Assam and Nepal), China
and Bhutan. A strong typical Indian blend, with
aromas and pieces of spices including ginger, cloves,
cinnamon and cardamom. An all-day tea. Great with
milk, the Indian way.
medium theine
BLACK AND GREEN TEA BASE
Secret From Tibet
126601
A mix of Chinese black, green and jasmine teas, flavored
with bergamot, vanilla and mild spices. A divine and
aristocratic blend, with jasmine petals, vanilla pods
and a hint of lavender. Definitely a secret to share! An
all-day tea.
medium theine
FLAVORED TEA SELECTION
PAGE 27
MONO-FLAVOR
BLACK TEA BASE
Souss
127101
Cinnamon
127102
Grand Vanilla
127103
A flavored black tea with the single aroma of liquorice,
mixed with chunks of liquorice. The real taste of
childhood candy! An all-day tea.
medium theine
A flavored black tea with the single aroma of cinnamon,
mixed with pieces of cinnamon. One of the tea lovers’
favorite tastes. An all-day tea.
medium theine
A pure vanilla black tea, sparkled with vanilla pods.
A real treat for vanilla lovers. An all-day tea.
medium theine
GREEN TEA BASE
Honey
127201
A flavored green tea with the single aroma of honey.
A natural sweetness in the cup. An all-day tea.
medium theine
Guava
127202
A flavored green tea with the single aroma of guava.
A treat for exotic fruit lovers. An all-day tea.
medium theine
BLUE- GREEN TEA BASE
Orange Flower Wu-Long
127401
A Wu-Long tea, with the single flavor and soft aroma
of orange flower, mixed with petals. A quenching and
appeasing afternoon and evening tea.
low theine
PAGE 28
AWAN 2009 - 2010 SELECTION
SPECIAL BLENDS
BLACK TEA BASE
December Star
129101
A mix of black teas from China and Ceylon, flavored
with orange, vanilla and cardamom. A perfect blend
of citrussy and spicy aromas, with vanilla pods, pieces
of cardamom, orange peels and cloves. An all-day tea,
enjoyable around Christmas time.
medium theine
FLAVORED TEA SELECTION
PAGE 29
HERBAL INFUSION SELECTION
None of these teas come from the tea tree or “Camellia Sinensis”.
They are all theine free. The Aw n selection offers an original range of
herbal teas with diverse tastes, origins and health benefits.
ROOIBOS
Rooibos Creole
131601
Rooibos, the famous South African herb sometimes
called ‘red tea’. A vitamin-rich, theine-free infusion, with
flavors of vanilla and cacao and pieces of chocolate and
caramel. A gourmand and appealing mix.
theine free
Rooibos Red Sweetie
131602
Rooibos, the famous South African herb sometimes
called ‘red tea’. A vitamin-rich, theine-free infusion,
with flavors of red fruits and pieces of dried strawberry.
A pleasant way to initiate the young ones to infusions,
their great tastes, and many benefits.
theine free
HERBAL BLENDS
Afghan Sweet
139601
Light Feeling
139602
Serenity
139603
A mix of plants and spices, including lemon-grass,
cardamom, vanilla, ginger and liquorice. An original
herbal infusion, with pieces of ginger and the taste of
Afghan sweets.
theine free
A mix of rosemary, mint, anise, thyme, sage, basil,
liquorice and cinnamon, with bergamot essential oil.
A magical remedy for digestive, circulation and joint
problems.
theine free
A mix of sage, eglantine, orange and melissa, flavored
with orange peal. A magical potion for meditating and
relaxing. A real anti-stress infusion!
theine free
PAGE 32
AWAN 2009 - 2010 SELECTION
AWAN LEBANESE SPECIALTIES
Toot Tea
132101
Specially produced for Awan by Kouroum Bsous (Silk
Museum) from mulberry tree leaves. An antioxidant-rich
tisane with a fruity, soft and gentle taste, close to natural
green tea. A mulberry tea, known in China to prevent
sugars from entering the bloodstream, thus helping to
reduce bad cholesterol and fight diabetes.
theine free
Wild Babounej
132102
Safa wa Hana
132601
An organic chamomile tea from the Chouf mountains
produced by Treasures of Lebanon. Made from wild
chamomile, a flowering plant from the daisy family that
gives one of the world’s most famous herbal infusions.
Known to calm muscle spasms, soothe nerves and aid
digestion.
theine free
Specially produced for Awan by Treasures of Lebanon
from wild plants picked near Nabeh Es-Safa in the
Chouf region. An organic and fragrant mix of ‘Zoufa’
(Hyssop), ‘Khatmiyeh’ (Bristly Hollyhock) and roses. A
relaxing and purifying infusion with many benefits
that include calming coughs and soothing sore throats.
theine free
HERBAL INFUSION SELECTION
PAGE 33
THE ART OF ENJOYING TEA
PRESERVATION
Tea should be kept away from light, heat and humidity to keep
its freshness and quality over longer periods of time. It is highly
recommended to use airtight (metallic) boxes. Most teas have a two
or three-year preservation time, while a few such as first flush teas
or some white and green delicate teas maintain their original flavor
for around 12 months. The latter can have their flavor preserved if
stored in the refrigerator.
PREPARATION
There is a multitude of traditions and ways to drink tea around the
world. Among the extremely codified rituals of the tea ceremony in
Japan, the Chinese and Taiwanese technique of Gong Fu Cha, or the
bag simply dipped in hot water, a large number of drinking modes can
be found or even elaborated. It is up to each person to choose the
best suited for him/her. Here are a few base rules to enhance the
tea experience:
Quality of the water: since water is the main ingredient for tea
preparation, it should be the most neutral possible to avoid any
distortion of taste.
Water temperature: infusion releases flavors and other perfumed
molecules. For each tea a temperature level is recommended
especially for the most delicate ones. The maximal water temperature
of 95º C is the one reached just before boiling. The recommended
water temperatures of the teas are pointed out on the tea packages.
Infusion time: the indicated time of infusion is the ideal period
according to both traditions and expert opinion, knowing that each
tea drinker can develop his/her own perception and personal taste.
Because theine diffuses in the first seconds of infusion, drinkers who
want a low level of theine in their cup may throw the water of the first
infusion after around 20 seconds and make a new infusion for drinking
(not recommended for rare teas).
Dosage: for most teas, the average cup generally requires 2 g of loose
tea, the equivalent to one heaped coffee spoon, a little less for broken
leaf teas and a little more for white teas.
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AWAN 2009 - 2010 SELECTION
Utensils: teapots are normally used to prepare tea infusion. There
are plenty of designs from various sources; purists have one teapot
per type of tea. Teapots come in different materials. Porcelain, glass
or cast-iron teapots adapt to all teas. Teapots made of porous clay
have a “memory”, meaning that they absorb the flavors and tastes of
infused teas. They should be reserved to a single type of tea. The most
exceptional clay comes from the region of Yixing near Shanghai. It is
advisable not to wash a teapot with soap, but to rinse it in hot water
and let it dry. Teapots can be preheated for better taste by pouring
hot water for a few minutes before infusing the leaves. According to
taste and practice, one can drink tea in various containers of different
shapes, volumes and materials such as cups, bowls, mugs, glasses,
gaiwans, etc. A Chinese specialty, gaiwan (or zhong) is a traditional cup,
without a strainer, where the tea leaves are thrown; it has a saucer and
a lid that prevents the leaves from passing through. Ideal for white and
green Chinese teas, it easily allows multiple infusions. For all Chinese
white and green teas, it is recommended that leaves be “washed” by
immediately throwing the water when it covers the leaves and then
proceeding with the drinkable infusion(s).
Filters and strainers: they are used to keep the loose leaves from
getting in the cup. There are filters integrated in the teapots or cups,
and there are practical paper filters (bags to fill), cotton filters and
bamboo or stainless steel baskets. The tea balls are not recommended
since they keep the leaves from expanding and freeing their entire
aromas and potential. Strainers are practical accessories to pour tea
from a teapot without a filter.
SUGAR AND MILK
Both are usually not recommended for quality teas, although milk goes
well with some strong black teas from India, Ceylon and Africa. Sugar
reduces the tea bitterness, but certainly spoils the taste of delicate teas.
Purists only tolerate it with mint teas and strong black teas.
THE ART OF ENJOYING TEA
PAGE 37
TASTING AND DRINKING
Tea-tasting is an art, and drinking tea calls up at least four senses
for good appreciation – sight (of the tea infusion and leaves and the
overall setting), smell (of the tea before and after the infusion), taste
(of the infusion) and touch (of the utensils and through all the gestures
of preparation and drinking).
TEA RECIPES
Tea can be custom-made or be used in other cooking recipes. Many
hot or cold, sweet or salted, liquid or solid recipes that use tea can
be found in specialized books.
A GOOD CUP OF TEA
Modern researches have verified some of the virtues of tea anciently
known to traditional medicine. Tea slightly stimulates or awakens without
inducing nervousness. The theine (similar to caffeine) level in tea is at
least two times lower than the caffeine level found in coffee and it diffuses
more progressively in the blood. Some teas are even naturally very low
in theine. Tea does not have any calorie or sodium content. It contains
tannins (polyphenols) that fight the free radicals partly responsible for
cell-aging, and thus has antioxidant properties. The tannins have only
one flaw; they reduce the assimilation of iron during digestion. Therefore,
one should not drink too much tea during meals. Tea also has astringent
and decongestion properties that are used in cosmetics. Tea is rich in
vitamins and fluorine. Like other hot drinks, it has diuretic and digestive
effects. In a nutshell, while not being a medicine, tea induces well-being
and contributes to a preventive way of staying healthy.
TEA MOMENTS
The wide variety of teas can cater to every person, environment and
situation. At Aw n, our tea experts are here to advise you, inform you
and guide you through the many possibilities this world offers to make
sure you always find the right tea for you, at all the right moments.
PAGE 38
AWAN 2009 - 2010 SELECTION
Mind the gap - 2009
www.awan-tea.com
Adib Ishac Street (near ABC), Ashrafieh, Beirut
Phone: +961 (0)1 21 65 92 • +961 71 71 35 36