White tea is minimally processed; it is generally only picked and air dried. The highest-quality white teas are picked early in the spring before the leaf buds have opened and while still covered with silkywhite hair. The traditional varietals used for white tea have abundant downy hair on the young leaf shoots. These delicate teas have clear flavors that tend toward savory, nutty, and vegetal. Traditionally harvested in China, they are the focus of many studies on health benefits for their high levels of antioxidants. Click here to view our selection of white teas.
Green tea is picked and quickly heated by steaming or pan firing. The goodness of the leaf is sealed inside. Green tea has a short life span - it doesn't stay fresh long. The most well-known greens come from China and Japan. The flavors are grassy, vegetal, nutty, and sweet. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea. Click here to view out selection of green teas.
Oolong tea is oxidized and often bruised after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the degree of oxidation. Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances. The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The finest oolongs are often prepared and enjoyed Gong Fu style to savor their complex tastes and fragrances. Click here to view our selection of oolong teas.
Black tea, or red tea as it is known in China, is a result of the complete oxidation of the leaf. First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey. Click here to view our selection of black teas.
Pu-erh is a post-fermented tea made from a large leaf
varietal grown in Yunnan Province. This tea is often aged, which mellows and
refines its flavor and character. It is made either as loose leaf or pressed
into a myriad of shapes; round cakes (bingcha), rectangular bricks and a
birds' nest shape (tuocha) are the most common. Pu-erh can also be
pressed into short lengths of bamboo, then dried and stored- a specialty of the
Dai people in Xishuangbanna. Pu-erh has traditionally been savored in Hong Kong, Guangdong
Province and Taiwan; other post-fermented teas are also made elsewhere in
China as well as in Burma, Thailand, Laos, Vietnam and Japan. Click here to view our selection of pu-erh teas.
Herbal infusions, or tisanes, are not teas. They are made from other plants and flowers, and they do not contain any caffeine. Common examples are lemon verbena, chamomile, lavender, and mint. Click here to view our selection of herbal teas.
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