About Tea...

Quality leaves and hot water--simple pleasure. After water, tea is the second most consumed beverage on earth. The process of steeping loose leaf tea is very simple; yet the rewards are endless. Tea, which descends from the plant Camellia sinensis, has existed as a beverage for almost 5000 years. Its final appearance and flavor are determined by how the tea is produced. Like wine--the color, fragrance and flavor of tea are enhanced by the varietal, season, elevation, climate, soil, geographic location, and creative hand of the grower.

Types of tea:

White - “ The Delicate Tea”

Originally from the Fujian province in China, this subtle tea is named after the white or silver “down” that covers the un-opened leaf bud. Often just the youngest buds are selected, though at times leaves that have opened slightly will be picked, as well. White tea is minimally processed; usually it is only picked and air dried. True white teas are not rolled or shaped. They have a mild, velvety flavor and natural sweetness, while the caffeine level is low. As an added bonus, white tea is thought to offer the most antioxidants. Because of its unique characteristic, this tea has become increasingly popular and is also being produced in other parts of the world other than China.

Green - “ Healthy & Green”

Considered “un-oxidized”, nearly all green teas come from Japan or China. In Japan, the leaves are picked and then steamed to neutralize the enzymes resulting in a fresh, bright green color with a grassy, nutty flavor and aroma. In China, the leaves are tossed in a hot pan, releasing a more vegetal and sometimes nutty flavor and aroma. There is low to moderate caffeine. With its high antioxidant profile, green tea receives the most attention for its health benefits.

Oolong - “Enjoy Again & Again”

Also known as wulong tea, this semi-oxidized tea is produced mainly in China and Taiwan (Formosa). One of the most difficult types of tea to produce, it is made from plucking the bud and the first three leaves. The oxidation level falls between green and black tea. It is often rolled after picking--oolongs can be tightly curled balls or voluminous twisting leaves. The flavor profile can range from light and fragrant to deep and roasted, depending on the variety of the tea plant, growing region, and the goals and skills of the tea grower. Oolongs are made to be steeped several times, creating a variety of different flavor profiles. The cup characteristics can be fragrant, floral, rich, nutty, and complex; sometimes fruity and honey nuances are displayed. It has moderate caffeine.

Black - “Happily Caffeinated”

Origins include China, India, Sri Lanka and Africa. Black tea has four basic steps--withering, rolling, oxidation and firing (drying). Methods of manufacture and the varieties produced vary from country to country and from region to region. In China it is known as red tea; the leaves have been completely oxidized, producing a fuller, richer flavor. Black tea can vary in color from light amber to dark, reddish brown, resulting in a flavor profile from light, fruity and refreshing to malty, dark and strong. The caffeine level is the highest of all teas. It is the most popular tea in the western world.

Pu-erh - “Intriguing & Rare”

Pu-erh (also known as Pu-Er, Puerh), comes from Yunnan, China (Southwest China) and is ancient, rare and mysterious. Pu-erh, is initially produced into either green or black tea; then is pile-fermented with controlled moisture and temperature levels, and finally, finished with aging. The leaves are either pressed into dense cakes of various sizes and shapes or left loose. This tea has an earthy aroma and a rich, mellow taste. Low to moderate caffeine level.

Herbal - “Naturally Free !”

Herbal teas or “tisanes” are not produced from a real tea leaf. They use a variety of flowers, berries, leaves, and roots of plants, all of which when infused can result in a refreshing and healthy beverage. Mint, chamomile, lavender, ginseng, rose petals, jasmine, and rooibos are examples of caffeine-free herbal teas. 
 

Steeping Guide and Caffeine:

Steeping Tea:

Quantities based on 6 ounces of water. Steeping loose leaf tea can vary; therefore this is only a guide and can be adjusted to your liking. Each package will state a recommended quantity to use, temperature, and steeping time. Most teas can be re-steeped with each infusion creating a different aroma and flavor. Do not let the leaves sit in water between infusions.

Tea Variety	Quantity	°F	Time	Caffeine
White	1 tbsp.	180°F	2~5	Low
China Green	1.5 tsp	180°F	2~3	Low
Japanese Green	1 tsp.	180°F	1~2	Moderate
Oolong	1.5 tsp.	195°F	2~3	Moderate
Black	1.5 tsp.	205°F	3~5	High
Pu-erh	1.5 tsp.	212°F	3+	Low/Moderate
Herbal	1 tbsp.	212°F	4~6	None

How To Make Iced Tea:

Just double the amount of tea, steep as usual, then pour over ice or add equal amount of cold water (or to taste). Another option is to "cold steep" for two hours to overnight in the refrigerator.

Caffeine Levels in Tea:

Caffeine is highly water soluble, and most of the caffeine can be extracted from the leaves with a 20 to 30 second steep. Discard the water and re-steep.

How To Store Tea:

Tea should be kept in an airtight container and protected from light and heat. We recommend that you do not order more tea than you can consume in a three month period.