|  | Guide to Tea Varieties |  | All true teas are derived from the same plant, Camellia Sinensis. Despite the vast array of flavors, there are five genuine classes of tea: Black, Green, White, Oolong, and Herbal. Processing, oxidation, drying and infusions determine how a specific variety is classified. Read our guide below for more details on your favorite teas. | Black Tea  | Black teas (sometimes refferred to as red teas) are more oxidized than green and white teas. It is the most common tea in Asian countries such as China, India, Sri Lanka etc. Regional origin determines the name of black teas such as Darjeeling, Ceylon and Assam. An 8 ounce cup of black tea contains approximately 23-110 mg of caffeine -- compare that to the 80-130 mg found in a cup of brewed coffee. Generally speaking, black tea possesses more caffeine than green or white varieties.
TO PREPARE: Use approximately 2.25 grams of tea per 6 ounces of water, or about a teaspoon of black tea per cup. Steep with boiling water for 3-4 minutes. If you will be adding milk or lemon, continue steeping for another two minutes or so.
Browse our Black Tea Selection | Green Tea  | Oxidation is halted soon after the freshly picked leaves are harvested, thus preserving their ripe hue. The leaves are air or steam dried no longer than two days after being plucked from the bush. Green tea, someties referred to as "unfermented tea" is typically low in caffeine -- but not naturally caffeine free. A cup of green tea contains about 11 - 20mg of caffeine. Green tea has garnered quite a reputation for its health benefits. It is rich in antioxidants which reduce the occurrence of cancer causing free-radical cells in the body. Chemicals found in green teas have been proven to help battle diabetes, increase metabolism, promote cardio-vascular health, and aid in weight loss.
TO PREPARE: Use approximately 2.25 grams of tea per 6 ounces of water, or about one teaspoon of green tea per cup. Do not use boiling water in brewing green teas. Boiling water can singe the delicate leaves and render a bitter brew. A temperature between 180°F and 190°F, or 82°C-88°C, steeped for 2-3 minutes will suffice.
Browse our Green Tea Selection | Herbal Tea  | Herbal or "Tisane" teas are infused with plants other than the authentic tea bush, Camellia Sinensis. Rosehip, chamomile, ginger, mint, mate, rooibos, and honeybush, are among the countless plants used to create herbal blends. Tisanes can be made with flowers, seeds, roots, citrus peel and many other sapid, healthful ingredients. Flavored "real" teas are often blended with herbs to give them their unique taste. Earl Grey, for example, is a pure black tea infused with bergamont.
Browse our Herbal Tea Selection | Oolong Tea  | Popularly raised in China and Taiwan, these teas are classified as "semi-fermented." Their oxidation level range is somewhere between green and black, with a brewed flavor more closely resembling green tea. A cup of Oolong is brewed to be strong, but leaving a sweet aftertaste. It is often served in Chinese restaurants.
TO PREPARE: Steep approximately, 2.25 grams of tea per 6 ounces of water, or about 1.5 teaspoons of white tea per cup, with 180°F (80°C) water, not boiling water, for 4-5 minutes.
Browse our Oolong Selection | White Tea  |
White tea consists of leaves that have undergone no oxidation. The characteristic pale buds are a result of their low sunlight exposure and subsequent low chlorophyll levels. White tea is produced mainly in China. This is among the rarest varieties of commercially available teas. White tea carries a slightly higher cost that corresponds to its scarcity.
TO PREPARE: Steep approximately, 2.25 grams of tea per 6 ounces of water, or about 1.5 teaspoons of white tea per cup, with 180°F (80°C) water, not boiling water, for 4-5 minutes. | Browse Our Teas |
