VARIETIES OF TEA

All true teas come from the Camellia sinensis plant. Any leaf that comes from a different plant is considered to be an herbal tea or tisane. Two examples of tisanes that are commonly mistaken for teas are: chamomile flowers and peppermint. Rooibos, or Red Tea, comes from an African bush and is naturally caffeine free.

To make sense of all the varieties possible, true teas can be categorized into four major groups: White Tea, Green Tea, Oolong Tea, and Black Tea.

These categories refer to how much a tea is fermented or oxidized. Similar to the way leaves turn brown in the fall, oxygen changes the properties of tea leaves. By selectively exposing the tea leaves to air, tea farmers and artisans can bring out certain flavors and aromas from the tea leaves. In other words, this oxidation process is what determines whether the tea will end up as a White Tea, a Green Tea, an Oolong Tea, or a Black Tea.

Generally speaking, the less a tea is oxidized, the lighter it will be in both taste and aroma. Heavily oxidized teas will yield a dark, rich, reddish-brown infusion, while less oxidized teas will yield a light, yellowish-green liquor.

White tea is the least oxidized of teas, green tea is partially oxidized, oolong tea is partially-oxidized, and black tea is fully oxidized.

PLUCKING OR HARVESTING

The tea leaves are plucked either by hand or by a machine depending on the category of tea that will be produced.

WITHERING

After picking the tea leaves, tea farmers spread them out on tiers of racks to wither for about 12-18 hours. During the long withering process, the leaves lose most of their moisture, becoming soft and pliable so that they can be rolled more easily.

ROLLING

During the rolling process, the membranes of the tea leaves are broken, allowing the juices and essential oils that give the tea it's aroma to develop.

OXIDATION

After the rolling process is completed, the tea leaves are brought into a large, cool, humid room, where they are spread out and put in layers of about four inches high, and left to oxidize. During the oxidation process, the leaf color darkens, and the initially bitter juices mellow down.

DRYING

The oxidation process must be stopped at the point where the aroma and flavor of the tea leaf have fully developed. This is done by firing the leaves in large ovens. The flavorful juices dry on the surface of the leaves and remain relatively stable until later, when the leaves are exposed to boiling water during infusion.

SORTING

In the last step, the leaves must be sorted by size. During the production process, many tea leaves are broken or crushed so that the finished tea consists of full leaves, broken leaves and smaller particles (fannings), which are then sorted for different grades of tea.

White Tea is the rarest and least processed of all teas. It is traditionally harvested by hand only a few days each year. During the plucking, great care has to be given to the selection of the leaves. Usually only the youngest leaves, still covered with short white hair or down are used.
The production of most varieties of white tea consists of only two steps: Steaming and drying (some white teas are very slightly fermented). The absence of withering, rolling and oxidation leaves the appearance of the leaves essentially unaltered. The white down of the unprocessed leaves is clearly visible and gives the final tea leaves their sliver-white appearance.
The two most popular white teas are the White Peony (also called "Pai Mu Tan" or "Bai Mudan") and the treasured Silver Needle. When infused, white tea has a pale yellow cup color and a delicate, fresh flavor. Because White Tea undergoes virtually no processing and is made from the tender nutrient-rich bud from the tip of the plant it is said to have the highest levels of anti-oxidants. White Tea is considered the healthiest of all teas.

*For more information on the health benefits of white tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Green Tea is rapidly gaining popularity in the US specialty tea market. Its natural aroma, subtle yet complex flavor, and its widely acclaimed health benefits make green tea appealing to both the tea lover and new comers. After picking, Green Tea leaves that are immediately steamed or fired to halt the active leaf enzymes that would otherwise react with oxygen. This prevents the leaves from oxidizing (or fermenting) as it occurs during the production of black tea. The subsequent rolling gives the leaves their style -- twisted, curly or balled -- as well as increased durability. Rolling also helps to regulate the release of the natural substances and flavor during steeping. The resulting green teas are high in nutrients and minerals; their health benefits are the subject of a great number of medical studies. Green tea contains many beneficial antioxidants.
Due to partial oxidation, Green Tea retains high levels of the plant's natural, healthy properties. The leaves retain their natural color and yield golden yellow to emerald green infusions. Green Tea is typically milder, fresher and more "green" in flavor than Black Tea. The flavor of Green Tea varies dramatically; some are smooth and floral, while others are sweet and grassy. Cultural and personal preferences determine which flavors an individual prefers. Green Tea tends to be the most difficult category to brew correctly. The brewing instructions and helpful tips will help you achieve the best flavor

*For more information on the health benefits of green tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Oolong Teas are semi-fermented and express characteristics in-between Green and Black Teas. The leaves are usually brownish in color, large in appearance and produce a very aromatic brew. Due to their smooth, complex flavors, Oolong Teas are often a favorite among connoisseurs.
Immediately upon plucking, the leaves are spread out in direct sunlight to wither. Withering reduces the moisture content and softens the leaves. The leaves are then put into bamboo baskets and shaken briskly to bruise the leaf edges. Next, the leaves are spread out in the shade to dry. The process of shaking and spreading of the leaves is repeated numerous times. The bruised leaf edges begin to turn red through the oxidation (fermentation) process while the center of the leaf remains green. Some Oolong Teas are more oxidized and closer in character to Black Teas, with amber-colored infusions and notes of fruit and roasted sugar. Other Oolongs are less oxidized and are closer to Green Tea, with a lighter body, floral aromatics and golden green infusions. Once the desired level of fermentation is reached, the process must be stopped immediately. This is done by pan-firing the leaves at high temperatures, resulting in a lower moisture content than that of green tea, and ensuring a longer shelf life for oolongs. Drinking oolong tea during or after a high-cholesterol meal has been shown to lower the intake of fat content in the blood. Its ability to increase metabolism as well as burn fat explains oolong teas wide appeal as a weight loss aid.

*For more information on the health benefits of oolong tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Black Tea is the most popular and widely used variety of tea. Because of its deep, red-colored infusion, Black Tea was originally referred to as Red Tea (or Hong Cha) in China, but received the name Black Tea due to an error in translation centuries ago.
Black Tea comes from tea leaves that have been withered, rolled, fully oxidized and dried. During rolling, the membranes of the leaves are broken, releasing enzymes and essential oils that interact with air and cause oxidation. Oxygen changes the leaf's properties and accounts for the darker colors and strong rich flavors characteristic of black teas. Essentially, it is this oxidation, process that makes Black Tea different from Green Tea.
Black Teas are often divided into broken-leaf and full-leaf categories. A broken-leaf tea consists of leaves that have been purposely broken into small pieces during processing. The smaller size allows the water to extract more of the tea leaves' components in a short period of time. For this reason, broken leaf teas tend to be more brisk and higher in caffeine, making them an excellent morning tea to be paired with milk and sugar. Full-leaf teas, on the other hand, tend to be more refined and gentler on the palate. Broken-leaf teas are not to be confused with "fannings" or "dust" used in common paper tea bags, which consist of the poorest quality tea that becomes stale very quickly due to its powdered consistency and high surface-to-air ratio. Like green and white tea, black tea is a powerful source of anti-oxidants that slow down the aging process and prevent a wide variety of diseases. It has antiviral and anti-inflammatory properties, providing protection against tooth decay and infection as well as relief from arthritis.

*For more information on the health benefits of black tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Pu-Erh is a Yunnan based large leaf variety of the Camellia Sinensis. It has been praised in China since the Tang dynasty for its medicinal properties.
The exact processing of Pu-erh tea is a well guarded secret by artisans. It can be classified into either raw/green (sheng) or ripened/cooked (shou). Pu-erh is most commonly sold as cakes, but is also available as loose tea. Typically, the Pu-erh is known as post-fermented teas and the raw variety is not talked about. Pu-erh tea is probably the only type of tea that gets better with age.
All Pu-erh teas have in common a certain "elemental", earthy flavor. Its deep red amber color and rich underlying hardiness is appealing to many coffee drinkers.
Current studies seem to underline its effectiveness in lowering cholesterol and reducing body weight.

*For more information on the health benefits of pu-erh tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Any leaf that comes from a different plant is considered an herbal tea or tisane. For example, Chamomile flowers, peppermint leaves, Yerba Maté and Rooibos are considered herbal teas because they do not come from the traditional tea plant. Herbal teas are usually 100% caffeine-free and offer a spectrum of health benefits.
Herbal/fruit blends consist of pieces of dried fruits or flowers and natural flavoring. They do not contain actual tea, are therefore caffeine-free and present a delicious and healthy alternative to regular iced teas or sugary fruit drinks. All our Fruit Blends are made only from fruits of the highest quality. These blends are a treat for the eyes, nose and palate.
Chamomile- is an aromatic perennial flower, producing feathery leaves and white, daisy-like flower heads with yellow centers. With a bright, clean golden-colored infusion Chamomile has a fragrance reminiscent of honey, fruit blossoms and apples and is often taken with honey and lemon. Chamomile has been prized for thousands of years for its therapeutic effects. In fact, Chamomile was dedicated to the ancient Egyptian gods for its ability to calm the mind and comfort the senses.

*For more information on the health benefits of herbal tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Rooibos (pronounced roy-boss) or Aspalathus linearis is 100% caffeine free. Rooibos is also called Red Tea because of its vibrant, ruby-red color. Rooibos consists of tiny, flat leaves and has a sweet, full-bodied flavor without a trace of bitterness. In the past decade, rooibos has gained enormous popularity because of the rich dark brew that make’s it similar to black tea, making it an excellent choice for evening or for people with caffeine-sensitivities.
Rooibos grows in a small area 100 miles north of Cape Town, South Africa with no alternative source available anywhere in the world. With one of the highest levels of biodiversity in the world, this small are of South Africa is home to more plant species than the whole of Great Britain or New Zealand (which are 5000 times larger). This region also has 3 times as many species per square meter than the South American rainforest
Rich in antioxidants and health-promoting properties, Rooibos has many of the same health-promoting properties as Green Tea, but is 100% caffeine-free.

*For more information on the health benefits of rooibos/red tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.

Yerba Maté (pronounced MAH-tay) or Ilex paraguariensis is indigenous to the subtropical rainforests of Paragua, Argentina and Brazil. The yerba mate plant is a shrub or small tree growing up to 15 meters tall. An infusion brewed from the dried leaves and stems of the tree, Maté has a robust, earthy flavor.
This stimulating herbal tea has the ability to energize without the nervousness and jitters associated with coffee. Unlike other herbal teas, Maté contains a substance similar to caffeine which is known as "Matteine." It is responsible for Yerba Maté's uplifting energy. Users report a mental state of wakefulness, focus and alertness reminiscent of most stimulants, but often remark on mate's unique lack of the negative effects typically created by other such compounds, such as anxiety, diarrhea, "jitteriness", and heart palpitations.
Deemed "The Drink of the Gods" by many indigenous groups in South America, Maté is consumed widely in South America (6 to 1 over coffee) and has been used for centuries as an herbal remedy.
A special ceremony has developed over the centuries for drinking Yerba Maté.
A hollowed-out gourd is filled with Maté leaves and and a bombilla (straw filter) is inserted. The gourd is repeatedly filled with hot water as the beverage is passed in a circle from person to person. This method of enjoying Yerba Maté inspires openness between friends, nourishing both their bodies and their relationships. Maté is such an important part of daily life that it is rare to find a person traveling outside of South America who doesn't carry Yerba Maté with them everywhere they go!
Maté is gaining popularity in the United States for its robust antioxidant content and for its natural ability to boost energy, improve mood and aid weight-loss. that provides energy and delivers natural antioxidants as well as a wide spectrum of healthy vitamins and minerals.

*For more information on the health benefits of yerba mate tea, visit our health page.
**For more information on brewing tea, visit our brewing instructions page.