| White
Tea is
a rare very minimally processed tea produced only
in China during the annual spring tea harvest in
March. Only the youngest buds still covered with
fine whitish hairs are picked just before the leaves
open. These buds are immediately steamed to stop
enzymatic breakdown and subsequently dried. Connoisseurs
appreciate the pale yellow color and mellow, nutty
slightly sweet taste of the infusion. |
| Green
Tea is produced throughout
the world’s tea growing regions by withering
freshly plucked leaves and immediately pan firing
or steaming (Sencha style) to prevent oxidation.
The leaves are then hand rolled into pellets or
shaped into spears or other forms by skilled artisans
using generations old techniques. The tea is then
fired to remove excess moisture. Some green teas
(Gun powder green) are roasted over evergreen embers
to impart a toasty aroma. |
| Oolong
Tea a specialty of Taiwan and
China, is a highly flavorful aromatic tea exhibiting
qualities of both green and black. The leaves are
precisely harvested when they reach their peak,
neither too tender nor too mature. Withering is
begun by wilting tealeaves in direct sunlight,
then shaking them in bamboo baskets to bruise the
edges and initiate oxidation. This process may
be repeated several times, depending on the type
(i.e. degree of oxidation) of oolong tea produced.
Light (10 - 20 % oxidized) and medium (30 – 40
% oxidized) oolongs have a rich vegetal taste set
off by lilac floral notes. Dark oolongs (50 % oxidized)
exhibit a toasted grain flavor. |
| Black
Tea is very familiar since
most have tried varieties such as Ceylon, English
breakfast tea or Darjeeling. This tea is produced
around the world by a multi-step process involving
harvesting, shade withering, rolling/bruising to
mix leaf enzymes and oxidizing for several hours.
Upon reaching full oxidation the leaves are heated,
roasted or dried to produce the characteristic
darker colored tealeaves. If the black tea is premium
estate quality tea, processing is done by hand.
Otherwise the steps described are mechanized producing
lower grade “broken leaf tea” packaged
in tea bags for sale to mass markets. |
| Pu-erh
Tea is a highly
prized double oxidized aged Chinese tea valued
like vintage wine. Unlike other tea, where freshness
is preferred, Pu-erh is processed then allowed
to age to promote the development of a thin layer
of mold on the leaves. The mold gives this tea
an earthy flavor and renders it useful as a digestive
aid. For this reason, pu-erh tea is appreciated
by proponents of Chinese herbal remedies and is
often consumed for medicinal purposes rather than
for pleasure. |
| Chai is
an aromatic blend of black tea and crushed spices. |
| Decaf
Teas |
Anti-oxidant
Rich Botanicals
|
