Learn
What is tea?
All teas are made from the leaves and leaf buds of the Camellia sinensis plant.
Why are all teas different?
Tea is produced in more than 60 countries and different varietals, locations, climates, altitudes, temperatures, cultivation methods, and manufacturing processes account for the astounding variety of teas.
Types of teas?
White, yellow, green, or black—the basic tea categories are defined by different levels of oxidation.
Green Tea
Green tea is not oxidized. Heat is applied to the leaves after picking to prevent oxidation. Mostly produced in China and Japan, green tea tastes grassy with a faintly bitter undertone often described as "astringent."
Tips for Ideal Infusion
Quantity: 1/12 oz. (2.5g)/1 cup water (250ml)
Temperature: 167–185˚F (75–85˚C)
Length of Infusion: 2–3 min.
Oolong Tea
Oolong means “Black Dragon," a name inspired by the appearance of the leaf: long, twisted, baked very dark. Mostly produced in Taiwan and China’s Fujian province, oolong is the result of an oxidation process can last from days to weeks; the leaf’s exposure to oxygen determines its flavor profile. Slightly oxidized tea has a sweet floral aroma, and highly oxidized tea has a noticeably woody, fruity flavor, sometimes framed by a roasted, caramelized scent.
Tips for Ideal Infusion
Quantity: 1/10 oz. (3g)/1 cup water (250ml)
Temperature: 203˚ F (95˚ C)
Length of Infusion: 3–4 min.
Black Tea
The most highly oxidized are the black teas, called "red teas" in China due to the copper/ruby color of the infusion. Many top-qualify black teas come from India, the world’s second-largest tea producer. Because of the heavy oxidation, black teas have a strong, bold, and malt-like flavor.
Tips for Ideal Infusion
Quantity: 1/12 oz. (2.5g)/1 cup water (250ml)
Temperature: 203˚ F (95˚ C)
Length of Infusion: 3–4 min.
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Herbal/Tisane
Herbal teas or tisanes are not made from the tea plant. Rather, they are infusions of fragrant herbs, dried fruits, flowers, and spices, offering a caffeine-free alternative to traditional teas.
Tips for Ideal Infusion
Quantity: 1/12 oz. (2.5g)/1 cup water (250ml)
Temperature: 203˚ F (95˚ C)
Length of Infusion: 3–4 min.