Amsterdam Tea Room

Loose Leaf Tea For Pick Up

PICK UP FOR LOOSE LEAF TEA ORDERS:

A GREAT WAY TO AVOID HAVING TO WAIT IN THE RESTAURANT WHILE WE PREPARE YOUR TEA ORDER.

 

EMAIL YOUR LOOSE-LEAF TEA ORDER TO

 amsterdamtearoom@gmail.com

ALTERNATIVELY  YOU CAN CALL TO PLACE YOUR ORDER:

 (204) 946-1777   

PAYMENTS CAN BE MADE VIA CREDIT CARD OVER THE PHONE OR VIA E-TRANSFER

THEN JUST COME IN AT YOUR CONVENIENCE AND WE WILL HAVE YOUR TEA ORDER READY FOR PICK UP.

 

click here to view our teas

click here to view our teaware

 

NOTE:

  • DEAL:    BUY A 100G BAG OF TEA    AND      GET A 2ND 100G BAG     FOR HALF PRICE!

 

Amsterdam Tea Room’s Teas and the Coronavirus 

We would like to share the following statement in respect to the Coronavirus and tea.

All of our Chinese tea that is currently in stock was grown and processed before June 2019 and is stored in high vacuum sealed bags.

The new season for Chinese tea does not begin until the end of March 2020.  Chinese tea (black, green, oolong) is dried at temperatures above 200 degrees F (95 degrees C) for minimally 15 minutes.

Chinese white tea is sun dried and may undergo up to 5 minutes of mechanical drying at the above noted temperature.  Reports from the W.H.O. and other authorities indicate that the incubation period of Coronavirus is up to 14 days in a live host.  There have been no reports that Coronavirus is able to survive in high temperatures or in products that are dried to below 4-5% moisture.

The recommended steeping temperature of tea in water is greater than 190 degrees F (90 degrees C) for 5 minutes.  We also recommend that you bring the water to the boil and allow it to cool to the desired steeping temperature.  We believe that drinking tea regardless of the origin of the tea, is a safe practice.  Actually, to the best of our knowledge, there are no microorganisms that can survive high temperature tea steeping; so not only is tea good for you, but with proper and recommended preparation, you can also ensure that the water is free of potentially harmful microorganisms.