First, the Origins of Dobrá Tea

The story of Dobrá Tea started in Prague during the last few years of Communism, where as a group of young tea lovers we began meeting to sample rare Indian, Chinese and Japanese teas smuggled into Czechoslovakia. Because of a shortage of foreign currency, high quality teas were then available exclusively to the Party, State and Military elite.

Then came the "Velvet Revolution" and the Fall of Communism in 1989. In 1992, we formed the "Society of Tea Devotees," and the following year our first Bohemian-style tea room called Dobrá ÄČajovna opened in Prague. Although most people were initially skeptical about our chances of success in a country known for drinking beer, we opened 19 more tea rooms across the Czech Republic in the following decade. A number of entrepreneurs have followed our initiative and Prague alone now has 50 tea rooms.

The tea rooms gave us the opportunity to share our passion with millions of people, and also to make memorable expeditions , where tea is an important part of the local culture. Our Menu is very much the result of our travels and some of our Travel Diaries.

Quality

Two simple principles:

- strive to offer the freshest teas available, imported directly from the best tea gardens around the world. Many of our teas, identified by the (  ) icon in our menu, are available only in season.

- insure that the preparation, service and sale of loose leaf teas is in the hands of "tea devotees" who are highly knowledgeable about teas, their preparation techniques and their mysteries.

Service

Our teas are served in a variety of pots, each according to the type of tea or the country of origin. The descriptions in the menu are followed by icons showing the types of pots ( ) in which each tea can be served.

Teas which can give more than one brew are served with a pitcher of hot water for additional infusions. For those teas, solitary tea drinkers may choose either a regular size pot or smaller traditional brewing vessels (Gaiwan or Kyoto sets ). More hot water will be brought to your table at your request.

Repetition of an icon indicates the number of infusions.

This Menu is brought to you with a tiny bell. Ring it when you are ready to order!

From Kakuzo Okakura:

"The cult of tea is founded on the adoration of beautiful things among the sordid facts of everyday existence.

It is essentially a worship of the imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life."

From the Chinese Tea Classic Ch'a-su:

"Suitable moments for drinking tea:

When we are interrupted while contemplating

During a good conversation deep into the night

When there is a light soft drizzle

With agreeable friends and slim concubines

When the children are at school

In a bamboo grove on a spring evening

Under unusual rocks.

Unsuitable moments:

At the theatre

While opening letters

When the children are not at school

In torrential rain

To be avoided when drinking tea:
Sullen servants

Bad waters

Money worries

Large gatherings

To be avoided at all costs:

Shrieking children

Squabbling women

Garrulous people

Noisy streets"

CHINA

China is the birthplace of tea cultivation and one of the world's largest tea producers. A wide variety of teas, many known as the finest in the world, are cultivated and processed in China: unfermented green teas, semi-fermented "oolongs" and white teas, fermented black teas and double fermented "Pu-er" teas, even the rare "yellow" teas. In China, tea drinking and tea production are woven into innumerable legends and countless traditions. This is why so much of our menu is devoted to China.

GREEN TEAS - LÜ CHA

Teas that have not undergone what is known as the "fermentation" process.

DOBRÁ TEA SPECIALTY

REMEMBERING THE TEA KING

In the faraway land of China, in the cradle of tea, the part of Yunnan known as Xishuangbanna [see-shuang-ban-nah] that lies practically on the border with Burma, the king of tea trees "Cha-Shu Wang" stands at a proud 100 feet in the heart of the jungle. "Cha-Shu Wang" is an honorable 1,700 years old, and a holy Mecca for "tea pilgrims." An expedition from Dobrá Tea, cutting its way through the jungle, found the site in 1997 in order to pay homage to the king. In addition to unforgettable memories, we brought back a unique and delectable green tea from that journey.

DIAN LU ESHAN
Remembering the Tea King
A remarkable, fresh green China tea produced in the famous tea province of Yunnan. No other tea is comparable to this sparkling, pale green infusion which offers unique and inimitable delights of taste and aroma. It is cultivated at high altitude, with long, silver, downy-tipped leaves firmly rolled lengthwise. The tea has a fresh, grassy aroma, and the infusion is clear and light green in color. This tea promotes health, and has a mild euphoric effect.

ALL FIVE "FAMOUS CHINESE" GREEN TEAS AT DOBRÁ TEA

HUANG SHAN MAO FENG  
Downy Tips from the Yellow Mountains
Chinese green tea from the Province of Anhui. Representative of the tea production of the exquisite Mountains, and one of the five most famous of Chinese teas available on our menu at the Dobrá Tea. (the others follow).

LONG JING  
Tiger Spring
A famous tea from the Chinese province of Zhejiang, named after the Tiger Spring, the source of the best water for its infusions, and now the object of a tea pilgrimage in the Tiyun Mountains.

A flat, firm leaf, light green in color, is the mark of a quality Long Jing. Connoisseurs regard this tea as one of the very finest green China teas. We were shocked to see that around the Tiger Spring the Chinese drink it from empty instant coffee glass jars! A small amount of leaves is thrown in the jar and hot water is added throughout the day. The limpid light green infusion has a super-fine taste and aroma even after several infusions. Long Jing "Tiger Spring" is exclusively hand-processed in large metal bowls. The spring harvest from March to April produces a tea of extraordinary excellence. The tea is suitable for business meetings or conversations with close friends.

BI LUO CHUN "TAI HU"
Blue-Green Spirals of Spring from Tai Lake

Joy at Dobrá Tea! The first shipment made its way to the teapots and cups of Dobrá Tea following a personal visit to the original gardens. This genuine tea original is produced by hand in very small quantities in the Chinese province
of Jiangsu on the gentle slopes of Dong Shan, lying on the peninsula engulfed by Lake Tai among peach, apricot and plum trees. The trees bloom at the time of the tea harvest, giving the tea its special taste. The minuscule leaves are dark green to silver in color, shaped like tiny rolled spirals. The liquid is transparent green, with a fresh, mildly herbal taste that is quite astringent.

PUTUO FO CHA
(The Buddha's Tea from the Island of Putuo)
The two-and-a-half thousand year old tradition of cultivating gourmet tea on the island guarantees that this particular tea, grown in the gardens of the Buddhist monastery and processed only by hand, will always be of superior quality.

LIU'AN GUAPIAN  
Water melon seeds
These leaves from the Dabie Mountains of western Anhui province have an unusual appearance. Liu'An Guapian appealed to us, however, because of its unusually fresh grassy taste and so earned its place on our menu as another ambassador from the Middle Kingdom.

TIAN MU LONG ZHU [tian moo long djoo]  
Dragon Eyes
(literally: Pearls of the Dragon from the Tian Mu Mountains)
An extra-fine, high quality green tea made from selected fresh tea tips, with a fresh taste, the aroma of a mountain breeze and, above all, a unique appearance. The tea is hand-processed by Chinese tea pickers into little balls resembling pearls, which unfold charmingly in the cup after infusion.

ZHU CHA [djoo cha]
Pearl Tea
Outside of China this tea has traditionally been known as Gunpowder. It is a tea for everyday drinking and a suitable complement to Chinese food. It is typically processed into small, tightly rolled balls. The light green infusion has a mildly smoky taste and aroma that it acquires while it is being dried in metal pans that are shaken with a circular motion over a fire.
 

GREEN SCENTED TEAS

GUI HUA CHA
Tea with osmanthus blossoms
A traditional Chinese recipe. Green tea from Anhui province scented with tiny osmanthus flowers. The intoxicating scent from repeated infusions has been an inspiration to Chinese poets over the centuries.
"... How commonplace beside them are plum blossoms and how heavy seem the clusters of the lilac. The intoxicating scent soothes my longing for a faraway land...."
Li Ching Chao

MOLI HUA CHA - QUE SHE JIAN [moli hua cha - chue sha jian]
Jasmine Tea - Little Bird Tongue
A superior jasmine tea, produced through seven successive cycles of blending in and removing Jasmine flowers. It is especially suitable for drinking with close companions. The small, dark green, flat leaves are uniformly rolled. It has a pervasive jasmine aroma, a distinctive lingering taste, and a mild euphoric effect.

ORIGINAL AT DOBRÁ TEA

THE MYSTERY OF THE THREE TREASURE TROVES

Three aromas, three tastes and three colors from a single tea bush in the Chinese province of Yunnan! Three representatives of the world of Chinese tea meet on a single wooden tray at Dobrá Tea:

1. GREEN - LU CHA

A green, or unfermented, tea of the Dian Lu E'Shan variety. Sorted, uniformly rolled leaves of light green color, with the grassy aroma of fresh green tea and a full, lightly astringent taste.

2. BLACK - HONG CHA

A first-class Dian Hong black tea. Fine, uniformly rolled leaves of a brownish-red color, excellent characteristic tea aroma, with a full and slightly tannic taste.

3. PU-ER - HEI CHA

A double-fermented, Pu-er tea from the South China province of Yunnan. Long, rolled, dark brown leaves with a gray gloss on the surface. This tea is well-known for its health benefits and carries the distinct earthy aroma of ancient Buddhist monasteries.

We serve these three teas in the same tea sets used by professional tea tasters throughout the world.

YELLOW TEAS - HUANG CHA

The term "yellow tea" has two meanings in China. It can refer to a tea produced using a different method - slight fermentation - or it can refer to a carefully selected tea that a province used to send as a tribute to the Emperor - yellow was the Emperor's color.

SONG YANG YIN HOU  
Silver Monkey's Paw
A high quality Chinese green tea from the province of Zhejiang. The Chinese told us that the leaves have the shape of a monkey's paw. It is produced in very limited quantities in the Song Yang region at the beginning of April, when the sky is "pure and clear." Under the Tang Dynasty (618 - 907), this tea was supplied as a mark of the highest honor to the Imperial court. Perfect for drinking when you return from a walk in a park at twilight.

WHITE TEAS - BAI CHA

Teas with small leaves and a large number of buds which are simply left to dry and wither in the sun.

BAI MU DAN
White Peony
We offer you the highest quality Bai Mu Dan, which will give several infusions. An excellent tea for purifying mind and body. Flat, light green leaves with brownish edges and an abundance of silver, downy tips from the ends of the shoots. A sparkling yellowish infusion with a fine, flowery aroma and sweetish taste.

BLACK TEAS - HONG CHA

Teas that have undergone a complete fermentation process.

DIAN HONG
Yunnan Black
A very aromatic black tea from the southwestern province of Yunnan. This fully fermented tea contains many orange-gold tips that give it an unusually sweet taste with a slightly spicy note. We serve it in a porcelain tasting cup.

QI HONG MAO FENG [Tchee hong mao feng]
Qimen Hairy Tips
To complete our offer of green Mao Feng (with hairy tips) teas, we are now offering our honorable customers
the novelty of a black Mao Feng, from the renowned tea district of Qimen in Anhui province. This tea is made only with young hairy buds, which gives it a very delicate taste.
Served in a porcelain tasting cup with a pot of hot water for a second infusion, so that the delicateness and the quality of the tips (rarely used in fermented teas) can be seen.

ZHENG SHAN XIAO ZHONG [djeng shan hsiao djong] (Lapsang Souchong)
Smoky Tea
This celebrated Chinese tea is processed over a fire of pine logs, giving it its unique smoky aroma. It is a good tea to drink by the fireplace while puffing on a pipe. A solid, black-brown leaf that gives an infusion with a strong aroma of fire and a smoky taste.

SEMI-FERMENTED TEAS - QING CHA, OOLONGS [Ching cha]

Teas that have undergone only a partial fermentation, a specialty of Fujian province and neighboring counties in Guangdong.

TIE GUAN YIN SUPERGRADE
The Iron Goddess of Mercy - Supergrade
The best grade of the highest category of semi-fermented teas, and a celebrated product of the southern part of Fujian. A good tea for drinking before undertaking a solitary mountain ascension. A dark green-blue to green-brown leaf, pressed into a ball shape. It has the distinctive aroma of mandarin orchards in full bloom.

SHUI XIAN [shooey hsian]
Narcissus (named after Narcissus flowers in the port of Quanzhou, from where this tea was originally exported).
A higher grade of tea of the Oolong type, processed from a variety of the same name in South China. A good tea for drinking when one is interrupted while contemplating. Relatively solid, dark green-brown leaves twisted into s-shapes. This cheering drink has a distinctive aroma and a gourmet taste that leaves a pleasant sweetness in the mouth.

WU LONG CHA
Black Dragon
This is a standard tea from the Fujian province, famous for its celebrated types of semi-fermented teas. A good tea for sipping during evening conversation. Dark green-brown
leaves of various sizes, twisted into s-shapes. A bitter-sweet taste with the aroma of rye bread.

THE FUJIAN WAY OF SERVING OOLONGS AT DOBRÁ TEA

"GONG FU" TEA SERVICE

In Chinese, the words "gong fu" describe an activity that requires time and effort to master. On the southern coast of Fujian province, this applies not only to martial arts, but also to a sophisticated way of brewing fine oolong teas that emboldens their taste and aroma (story on page 3i of our travel diaries). A special Yixing tea set is required, and only the best oolongs can be used for "Gong Fu" service - at Dobrá Tea we use only Tie Guan Yin Supergrade. In China, "Gong Fu" tea is served to old friends reminiscing about war stories, at family reunions as well as to celebrate successful business dealings.

PU-ER TEAS - HEI CHA
Teas which have undergone two fermentations through a centuries-old secret process. These teas come from the Xishuangbanna region in Yunnan province, close to the border with Laos and Burma. They are enjoyed mostly in Guangdong, Hong Kong and Taiwan. Some of the secrets about their production, however, were recently uncovered during several journeys we made to the region. Pu-er teas come in many shapes and forms, such as cakes, bricks and "nests" in addition to loose leaves. The following two have been selected by Dobrá Tea this year.

PUERLA - YUNNAN TUO CHA XIANG WAN [yünnan too-o cha hsiang wan]
Puerla bowl-shaped tea
The tea leaves processed in the Southwest Chinese province of Yunnan are pressed into miniature bowl shapes (Xiao Wan) resembling little sweets. It requires a longer than average time for steeping, and then produces an infusion almost as dark as coffee. The first sip is often a surprise, but then the taste is captivating. A rare delicacy for gourmets. Ever since the time of the Song Dynasty (960 - 1279) this tea has been sought out for its outstanding medicinal properties. Several infusions can be made from the same leaves. We serve it in the traditional "Gai Wan" Chinese bowl with a pot of hot water for additional brews.

PU-ER CHA
The loose-leaf variety from the South China province of Yunnan. A long rolled dark brown leaf with a gray luster on the
surface. This tea is distinguished by its specific, earthy odor reminiscent of old Buddhist monasteries. It requires a longer than average time for steeping and then produces an
infusion almost as dark as coffee. After the initial surprise, it tastes captivating. An unusual treat for gourmets.

FLAVORED CHINA TEAS

LI ZHI CHA [lidj'e cha]
This is a standard black tea flavored using the traditional Chinese method, with the fresh taste of the sub-tropical lychee fruit. The recipe comes from the province of Guangdong. It is particularly suitable for drinking when the first snow falls. A tiny black leaf with a strong, sweetish aroma and a seductive, sweet taste.

Other black flavored China teas available at Dobrá Tea:

PLUM TEA

VANILLA TEA
 

TAIWAN

Taiwanese people are naturally very hard-working and meticulous. The island's population includes many who fled from mainland China in 1949, bringing with them family belongings, souvenirs of the glorious days under Chiang Kai-Shek, and often the knowledge of their native province's tea-processing techniques. We are proud to offer the following exceptional Taiwanese teas.

PAI HAO - FORMOSA FANCY OOLONG
White Hair
A Taiwanese original! The highest class of semi-fermented Fujian type tea, with a higher degree of fermentation and a great abundance of tips. Suitable for drinking while remembering the beauty of the East. For solitary tea drinkers we offer this delicacy in a Gai Wan type cup with a lid.

TUNG TING - FORMOSA JADE OOLONG
Frozen Summit
A celebrated, flowery, very slightly fermented tea, squeezed when moist into little irregular oval shapes by a special pressing technique. In ancient times the feet were used. We import the tea directly from the slopes of the Tung Ting Mountains. Suitable for drinking during contemplation as the shadows grow longer. For solitary tea drinkers we offer this delicacy in a Gai Wan type cup with a lid.

PAO CHUNG - FORMOSA POUCHONG
[Bao Djong]
A very fine fermented tea from a tea plant of the Fujian type characterized by long, thin leaves. After a very short fermentation it is wrapped in cotton paper and dried by roasting. Hence its name, which in translation means "packaged variety." Appropriate for drinking as a storm dies away.

VIETNAM

CHÉ XANH [tie sagn]  
"Tea of the Year 1993," its first year at Dobrá Cajovna in Prague, now available at Dobrá Tea. A remarkable Vietnamese green tea, whose leaves are picked with extraordinary care. It is delicious even on a second infusion.

JAPAN

Japanese green teas are processed using a different method than in China. After the leaves have been picked and allowed to wither and curl, they are put through hot steam

and only then rolled and dried. This gives them their unique and inimitable properties, including the exquisite aroma and fresh green color of the infusion. We receive them directly from Kyoto.

GREEN TEAS - RYOKU CHA

MATCHA KYOTO
This is a first class type of powdered, extra-fine ground tea. Matcha is used for what is known as the Japanese tea ceremony during which the tea is whisked with a bamboo rod called a chasen in an original bowl called a chawan. Quality Matcha is always a pea-green extra-fine powder with a distinctive grassy aroma. The foamy infusion is a fresh green with an unforgettable, very intense taste. We recommend that it be enjoyed after dessert or a Japanese sweet, but never on an empty stomach. As we would be embarrassed to see customers bow during service, we do not perform the full tea ceremony.

GYOKURO KYOTO
An excellent, very distinguished Japanese green tea. Its delicious taste and fresh, grassy scent of spring offer a touch of
heaven in your cup. This tea is one of the most valued products of the Nippon islands. It is picked by hand in specially shaded fields and guarantees a rare experience, enhanced by an original method of preparation. Dark green, flat, subtle leaves of uniform size give a fresh grassy aroma and a gourmet taste. Gyokuro tea is much prized for the characteristically strong taste that is especially pronounced when it is carefully brewed in miniature infusion bowls. It is usual to make three infusions from the same leaves, allowing the superior quality of this tea to be fully enjoyed.

TAMARYOKUCHA KYOTO - Tamara
This tea is produced in the Kyushu Island area. It is a first class type of green tea, and is appropriate for festive occasions. It produces a rich infusion even after several brews. A tiny, dark green leaf, evenly rolled. A light green infusion, and a fresh, delicate taste.

SENCHA KYOTO
This type of Japanese green tea is currently the most typical tea on the Japanese market. It requires painstaking processing to obtain dark green, flat leaves of uniform size, with a fresh, grassy aroma and a delicate taste. Also gives many rich infusions. A good tea for a quiet get-together with close friends.

BANCHA KYOTO
A common type of green Japanese tea, intended for everyday drinking. A small, flat, light green leaf and a characteristic tea flavor.

KUKICHA KYOTO
A tea made from leaves and stalks. This type of tea is often a by-product of Hojicha, but our variety is made from the same bushes and leaves used for Gyokuro. Light green leafstalks give a light green infusion and delicate grassy aroma. It gives a rich brew even after several infusions.

GENMAICHA KYOTO
A unique Japanese delicacy, this is a green tea mixed with roasted rice. This combination gives it its seductive aroma and unusual taste. In translation the name means "unpolished rice." Suitable as an after lunch drink.

HOJICHA KYOTO

A delicate tea with roasted leaves and stalks, which give a taste and aroma unlike that of any other Japanese teas. The name means "lightly roasted tea." The infusion is brownish, the aroma reminiscent of freshly baked bread, with a taste of roasted rice. It is recommended as a particularly good drink after a substantial meal. It gives a rich brew even after several infusions.

INDIA

Wherever you are in India, if you ask for tea you will be served either tea with very sweet milk or what is known as black tea, which has very little aroma or taste. But the tea gardens of this magical land offer somereal treasures to the world at several specific times during the year. Indian black tea is known mainly for the products of the famous regions of Darjeeling and Assam, where local tea planters cultivate refined varieties of the Chinese and Assam tea plants known for their high quality. The tea plant is also cultivated in other regions of India such as Nilgiri, Sikkim or Doars.

Flowery Darjeelings

DARJEELING FIRST FLUSH  

In the harsh mountain climate of the Himalayas, in the Darjeeling area, the first spring tea harvest takes place from March to the end of April and is called the First Flush. The tea produced from this harvest is valued for its unique, flowery aroma, but it is rapidly lost within a few months of storage. It is therefore very important that the first flush Darjeeling be fresh. We buy our first flush directly from Calcutta and have it shipped by air. This means that we can guarantee the freshness of the tea in your cup. It is available only while the fresh stock lasts.

DARJEELING SECOND FLUSH  
The second tea harvest takes place just before the rainy season, over almost fifty days from the end of May to early July. The color of the infusion is darker and this tea has more body than the first flush. The flavor and superb muscat aroma of the teas picked at this time has led to comparisons between these teas and the famous wines of Bordeaux. Rather small green-yellow leaves with darker tips. On the menu only while stocks last.
 

DARJEELING HIMALAYA
A pure high-mountain Indian black tea, plucked in the Fall on the southern slopes of the Himalayas. This is an original blend, distinguished by the equilibrium of the color of the infusion, its taste and its aroma. The small brown-black leaves with light color tips are evenly rolled into half-moons, and in the cup give a red-brown infusion with a rich aroma and robust taste, which we recommend as a good thirst-quencher.

A Stronger Infusion

ASSAM BRAHMAPUTRA

An Indian black tea from the valley plantation region on the banks of the magic river Brahmaputra. A wild variety of tea plant later named Thea Assamica was discovered in India by the Bruce brothers almost 170 years ago. This is the variety now cultivated in Assam. Our supply is outstanding for its freshness and sparkling taste. Brown-black leaves with light color tips are evenly rolled into half-moons. In the cup they produce a dark red-brown infusion with a rich aroma and a robust taste. Suitable for drinking before a long journey.

SRI LANKA (CEYLON)

In late 19^th Century Ceylon, robust varieties of tea plants brought from India began to thrive on the ruins of Ceylon's coffee plantations, which had been destroyed by a coffee plant disease. Regardless of the height at which the plantations were established, they produced rich, full-value crops which soon found their way to a market that had previously been controlled by China and India. The names of the Kandy, Uva, Matale, Dimbula and Nuwara Eliya districts represent tea gardens at all levels, from the feet of the mountains to 2,000 feet above sea level to high-mountain teas which grow in the highest tea gardens of the world at heights of 7,500 feet above sea level. Our Menu includes two of Ceylon's finest teas, which we discovered when we visited the island for the first time in 1996.

CEYLON ADAM'S PEAK
A black, high-mountain leaf tea from the Labookelie gardens in the Nurawa Eliya region. A delightful tea that evokes the sweep of the gardens that spread out under the peaks of the Samanalakande Mountains, "the mountains where butterflies go to die." Perfect for afternoon tea parties.

CEYLON TIGER RIVER
An excellent, fully aromatic leaf tea known as low-mountain tea from the Kandy region of the bewitching island of Sri Lanka. It produces a rich infusion in the cup, reminiscent of Assam tea. Suitable for solitary tea drinkers.

LATIN AMERICA

MATÉ RANCHO
Maté, the sacred Paraguayan tea plant, is the traditional drink of South American Indians. It is famous for its stimulating effects, since it contains up to 2% caffeine. We serve it in a typical gourd called a calabash, with a drinking straw or bombilla. The infusion, made from the crushed, light green leaf of the maté plant, has a mildly smoky aroma, and, when the concentration is increased, a strong bitter herbal taste that can be softened by the addition of caramelized sugar or honey. It is good for keeping you awake all night.

RANCHO AMIGO
A double-strength Rancho in a calabash, but with a mantle of liquid caramel. A good drink if you don't want to sleep for three days.

AFRICA

ROOIBOS [Roy-bus]
Redbush
A herb discovered in the Cape area of South Africa at the beginning of the 20th Century. It is cultivated and processed in the same way as tea, but does not contain caffeine. Tiny red-brown needles with a sweet flowery aroma produce a red sweet-tasting infusion in the cup.

NEPAL

NEPAL Ilam SFTGFOP  
Antu Valley
(Super Fine Tippy Golden Flowery Orange Pekoe, the very best grade)
On the Nepalese side of the majestic Himalayas, virtually "just over the hill" from the famous Darjeeling, enterprising Nepalese planters have managed without British know-how to bring a full-value, high-mountain black tea to the tea world. The brown-green uniformly rolled leaves with a high content of silver tips are full of aroma and have an unobtrusively astringent taste.

ENGLAND

EARL GREY
A black tea flavored with oil of bergamot according to an ancient Chinese recipe obtained by the 2nd Earl Grey as a gift on his travels through China in 1830. The recipe was taken back to England, and soon the new preparation gained world-wide renown under the name of its discoverer. Suitable for those who favor "English style" tea with milk. A black, usually broken tea, with a unique and unmistakable citrus aroma.

TURKEY

RIZE CAY [reezae tchai]
Although tea started to be grown in North Turkey on the foothills of the Ponte Mountains only during the Second
World War, rize rapidly acquired great popularity in the country as the Turkish way to prepare tea. A red, strongly aromatic, finely ground tea. The dry leaves are first heated in a pot, then steeped in hot water, which produces a dark red-brown infusion in the glass, with a robust taste and a mildly sweet aroma. It is poured from a Turkish pot and served in a glass to which one or two teaspoons of sugar are added. The Turkish enjoy it while smoking a water-pipe.

DOBRÁ TEA SPECIALTIES

In addition to classic teas, Dobrá Tea also offers some of its own blends and recipes.

MEMORIES OF PRAGUE

Our special recipe - black Assam leaf tea mixed with bitter chocolate. A favorite among our American visitors in the Czech Republic. The infusion has a seductive sweet aroma. Served with warm milk, honey, and Bohemian spicy nuggets.
 

CHAI, CHAI, CHAI!!!
Memories of India. A black Indian Assam tea simmered in milk and strongly sweetened. It is served in a 6.4 ounce glass with an uninterrupted shout of "chai, chai, chai" - just as it is served in India. A good tea for reminiscing about glorious journeys.

YOGI TEA
A ritual based on an Indian recipe. Tea with a mixture of spices - ground ginger, cardamom, white pepper, anise and cloves. Served with warm milk and honey. The infusion has a strong fragrant aroma and slightly intoxicating effects.

TOUAREG
A sweetened green leaf tea mixed with the ground Moroccan mint known as Nana. A Moroccan recipe. A yellow-green infusion with an aroma reminiscent of the Marakesh markets.

BOSTON TEA PARTY
Chinese green and black in one cup, a Dobrá Tea recipe. Inspired by the fateful events of December 16, 1773, and suitable for celebrating any significant anniversary.

SWEET SMELL OF JERUSALEM
A black Indian tea, spiced with ground cinnamon according to a traditional Hassidic recipe from Eastern Europe. The combination of cinnamon with the strong black tea produces a mildly uplifting drink.

CASANOVA - Tea for Two
Intoxicating tea with the scent of roses, created in memory of the Italian adventurer, who spent the last 15 years of his life in northern Bohemia. The infusion has a sweet taste and a captivating aroma. Suitable for drinking at the beginning of an evening for two.

CHILLED DRINKS

CHILLED WULONG
The tannic taste of this unsweetened Fujian Oolong makes it a perfect thirst-quencher on hot summer days.

STAROBORSHOV
An excellent iced cocktail skillfully prepared in a shaker from Oolong tea, ice and sugar. It is a delicious drink with unusually refreshing effects. While being mixed in the shaker, the oolong produces a foam indistinguishable from the famous "head" of draft beer. The recipe is from our friend master Takada, a Japanese planter from Kyoto, but the drink was named after an old Prague street and its famous beer drinkers.
 

KASHMIRI LASSI
Famous cold Indian drink made from light yogurt, honey and a special spicy tea blend.

KYOTO KINEN
A recipe from this lovely city of tea. The bitter taste of Matcha is softened in the cup by milk and sugar, making it extremely mellow.

CHILLED GREEN TEA
Macerated Vietnamese green tea, very light, aromatic, and refreshing

MINERAL WATER

MILK
The British say the proper way to serve tea is to pour the cold milk into the cup first, then add the hot tea Few people know that originally this had more to do with brittle porcelain than taste.

SNACKS

BOHEMIAN SPICY NUGGETS
A Czech specialty, sweet pastries seasoned with "badian" a variety of star anis, and a strong taste of rum - sure to be a favorite of rough and ready sailors.

TEA BISCUITS
A plate of biscuits, perfect with tea.

CRYSTALLIZED GINGER
A bowl of crystallized root ginger. A specialty popular on the African continent for its tonic and healthy effects.

DRIED FRUITS
A sweet mixture of dried fruits - dried banana, shredded coconut, papaya and raisins.

JAPANESE CRACKERS
Delicious Japanese "harare" rice crackers.

MIXED NUTS
An irresistible mixture of nuts and raisins.

PISTACHIOS

HONEY
Honey is served with certain specialties, but also on request.

 

FOR HUNGRY TEA DRINKERS

PITA DAHAB
Pita stuffed with akawi cheese sprinkled with cardamom.

PITA JERUSALEM
Pita with cinnamon, sugar and butter.

HUMMUS
Traditional food, popular in the Middle East, made from chickpeas, sesame sauce, lemon juice and olive oil. It is served with pita and slices of fresh vegetables.

BABA GANOUJE [baba ganoosh]
A popular traditional dish in the Middle East, made from eggplant, sesame sauce, lemon juice and olive oil. A very rich and healthy delicacy. Served with pita bread and the Lebanese spice Zaatar.

COUSCOUS NOMAD
Traditional Arab wheat semolina prepared in the Dobrá Tea style with our special seasonings and a generous bean and vegetable topping.

COUSCOUS CASABLANCA
A sweet couscous served with honey, nuts and raisins, and topped with fresh fruits. Healthy and refreshing.

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Alain Larocque, Ales Jurina, Jirka Simsa, Jan Rak
© Copyright 2003 DOBRÁ U.S., LLC

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DOBRÁ U.S., LLC,
80 Church Street
Burlington
Vermont 05401 - 4408
U.S.A