Teas By Type

Black tea generally refers to tea whose leaves are heavily oxidized and fermented. It is generally stronger in flavor than other varieties of tea and generally contains higher caffeine content.

When poured, Black tea has a dark amber color but is called “black” because of the color of the leaves.

Black teas are usually named after the region it is grown. Their taste can vary, but generally black teas are full-bodied and robust. Certain Black teas are often enjoyed with milk and sugar.

Green tea refers to tea that has undergone minimal oxidation. The oxidation process is halted by either steaming or being quickly pan-fried. Green tea is a popular tea in China and Japan, and has also gained international media attention for it’s documented health benefits in recent years.

Generally green tea has a fresh, light taste. Green tea doesn’t refer as much to the color of the brew, but rather the color of its leaves.
There are many varieties of green tea, separated by country of origin and style of processing.

An herbal tea, tisane, or ptisan is an herbal infusion made from anything other than the leaves of the tea bush (Camellia sinensis) such as dried fruit, flower, or herbs.

Oolong tea lies somewhere between green and black tea and are often associated with a fragrant and fruity aroma.  Considered a semi-fermented tea, Oolong tea undergoes several stages of production to produce its complex taste.

The length of the oxidation process determines the character, taste and caffeine content of the tea, as well as its color. Oolong tea that has been oxidized for longer periods are known as dark oolongs, while those with less oxidation are known as green oolongs.

Named after the market of the city of Pu-erh in Yunnan Province, China, Pu-erh tea is processed through special fermentation by using the semi-made green tea of Yunnan large leaf tea. It is black or brown in colour. The aged Pu-erh tea is mellow and gives a sweet taste in mouth after drinking.

White tea is the least processed of all teas. In making high quality white teas, only the new closed buds are plucked in the 48 hours or less of sprouting, and naturally withered, lightly pan baked and /or sun-dried.

The buds are covered by silvery down and provide a light yellow tea that is sweet and full-bodied. Recent research suggests that it contains a high level of anti oxidants because of the minimal processing. Very low in caffeine.