Tea Education

99% Pure White tea is just one step above raw tea, and was the first type of tea created for storage.  It is incredibly delicate and strict measures are undertaken to ensure the quality of leaves to be processed.  Imperfect and low-quality leaves are easily recognizable due to the minimal amount of processing.  The younger sprouting of tea leaves -...

    The spectrum of teas available throughout the world is vast due to climate, cultivar, and (most importantly) the processing technique.  All teas are a product of the Camellia sinensis plant but are distinguished and categorized by their level of oxidation and production. Tea leaf processing can be summarized in four steps: withering, rolling, oxidation, and drying. The actual...

Feeling Green   Buddhist monks and traditional herbal healers have used green tea as a stimulant and medicinal drink for centuries. Its popularity is found in its ability to capture the essence of nature, containing high levels of micronutrients like chlorophyll. Brewed green tea lives up to its name with its vegetal, earthy flavor, and is often compared with fresh...

Going Beyond Coffee Maté is from the Ilex paraguariensis plantof the holly family and is not related to Camellia sinensis, the origin of which white, green, oolong, and black teas.  The plant is native to South America and can be harvested year round. The brewed drink is known as chimarrão, or cimarron, and is both steeped and consumed from calabash...

Herbal Tea Profile By industry terms, the use of “tea” to describe anything that does not originate from the Camellia sinensis plant is incorrect. To stay in tune with the American vernacular of English, however, the use of "herbal tea" to describe herbal infusions seems efficient and appropriate. Herbal tea is properly termed as “herbal infusion” or “tisane” in industry...