Tea 101


Green Tea: is plucked, rolled, and fired (dried). The firing arrests the natural oxidation and enzymatic action that takes place in a freshly harvested tea leaf. The process preserves the natural antioxidants and fresh, vegetal flavors of the fresh leaf.

White Tea: is special, hand-selected green tea that contains the silvery-white unopened leaf tips. The tea is steamed immediately after picking to prevent any oxidation of the leaves.

Oolong Tea: is plucked, wilted, partially cured, and fired. The wilting and curing of the leaves allows partial oxidation and enzymatic reactions to take place. Before these reactions manifest themselves in the entire leaf, the process is arrested with firing. Â Oolong teas combine the fresh, vegetal flavors and aromas of green tea with the astringent, flowery aromas and flavors of black tea.

Black Tea: is plucked, wilted, fully cured, and fired. The full curing process produces a black, fully oxidized leaf that yields a rich amber brew, characterized by tannic, woody astringency with subtle flowery nuances.

How to Brew the Best Cup of your Favorite Tea

A great cup of tea starts with fresh, cool, oxygenated water. Never use tepid, long-standing, pre-heated, or hot tap water. Measure the leaf approximately one teaspoon per cup. Heat the water and pour it directly over the leaves. For green teas, heat it to the point where bubbles just begin to form. For oolong teas, heat the water until the bubbles start to release and it is beginning to boil. For black tea, allow the water to come to a gentle boil.

The steep the tea, about two and a half to three minutes for green, three minutes for oolong, and four minutes for black. Make sure the leaves have enough room to unfurl completely by not over packing the infuser. Or simply steep the loose leaves and then pour the brewed tea through a strainer into a serving cup. Perfect tea is brewed one cup at a time. Personal tastes vary, of course and you’ll want to adjust the measurements and brewing times according to your own preferences.