Tea guides & Instructions
Flavor Wheel
This is our very own flavor wheel that we have developed and translated to Arabic to aid you on your Tea Sensory Experience. This wheel act as a tool to help you to identify the tea notes, nuance, taste frequencies in a deeper sense. 
Gong Fu Cha
Discover the Art of Gongfu Cha: which is translated to Making Tea with Skills.
Gongfu Cha commonly uses smaller tea vessels and higher leaf to water ratios than the common way.Elevate Your Tea Rituals and immerse yourself in the centuries-old traditions of gongfu tea brewing as you experience a wide range of aromas, flavors, and energy of tea in each pour like you have never experienced before.
The Common Way
Here, we offer the essential instructions and guidance for your tea journey. These are the key steps to a perfect cup of tea prepared the common way every time!
The Common Way is more of the standard way of prepping tea in the western world. which is based on a small amount of leaves, large amount of water and long steeping time. Most common way of making tea is the English and European way of preparing tea. That is closer to the tea we also prepare in the Middle East and North Africa.
Explore our wide range of tea varieties and discover the perfect one for your taste preferences.
Matcha
In this page we share with you the way to prepare Matcha tea in two traditional ways Usucha which is thin matcha and Koicha which is thick matcha.
Usucha uses 2 grams matcha 70ml of water and is whisked vigorously. it creates a drink that is structurely similar to an espresso coffee. It has a heavy body a deep heart and a luxurious crema top.
Koicha uses 4 grams matcha and 30ml of water and is slowly and smoothly whisked into a paste avoiding creating the crema top that's associated with Usucha Matcha. Koicha matcha is a very strong viscous tea that can only be achieved with high grade matcha. therefore we recommend it using our very own Imperial Grade Ceremonial Matcha
