Tea Basics and Brewing Tips

Kinds of Teas

Tea comes from the leaves of an evergreen plant, within the Camellia family; the Camellia sinesis, a bush or the Camellia assamica, a tree. Climate, soils, altitude, when and how the tea is plucked, processed and stored influence the taste and quality of tea.  There are five basic types of teas; black, oolong, green, white and scented and  many different varieties within each category.  It is the processing method that produces over 3,000 varieties of teas.  A few nations produce most of the finest teas available - India, China, Japan and Sri Lanka.  Quality tea is also grown in Africa and South America.

Black tea

is processed in four steps: withering, rolling, fully fermenting (oxidized), and firing/drying. Resulting in dark brown and black leaves with more robust and pronounced flavors. The methods and varieties differ from region to region. Higher in caffeine content compared to other teas.  To see our black teas, click here.

Green tea

is not fermented. The leaves are allowed to wither slightly and are heat-treated, fired or steamed to stop fermenting/oxidation. Green tea produces more subtle flavors with many undertones and accents.  Less caffeine. Most green teas come from China or Japan. To see our green teas, click here.

Oolong tea

is a semi-fermented tea, and is principally grown in China and Taiwan. Oolongs have some qualities of both black and green teas. At their best, oolongs are beautiful, full-bodied teas with a fragrant flavor and fruity, sweet aroma. Oolong is processed in four steps: withering, bruised by shaking, brief fermenting, panfiring/drying. To see our oolong teas, click here.

White tea

is produced on a very limited scale in China and Sri Lanka. The new buds are plucked before they open, are withered to allow the natural moisture to evaporate, and then dried. White teas are the most delicate of teas and practically no caffeine.h4

In addition to Black, Green, Oolong and White teas there are also scented, flavored and bended teas.

Scented teas

have the aroma of an additional ingredient, which is added during the final drying stage. Some teas are laid out next to or above a scented item (like Jasmine) to absorb the scent of the additional ingredient.

Flavored teas

have other ingredients added to the tea, such as a fruit or flower, to create a new flavor.

Blended teas

are a mix of teas, with or without additional ingredients. For example, Irish Breakfast is typically a blend of different Assam teas.

Herbal infusions

are commonly called tea, but actually, only drinks from the Camellia plant family are truly "tea." Herbals are usually flowers, leaves and roots of aromatic or medicinal plants. The true name, often unused, is "tisane." But herbal "tea" is widely accepted. To see our herbal teas, click here.

Brewing Tips

Start with filtered or spring water because Good Water = Good Tea . Use 1 or 2 teaspoon(s) of tea per 6/8 oz cup. Add the tea to a tea infuser (teaball, teafilter bag, or basket ), place in cup or tea pot, pour in hot water and let steep the required amount of time, remove infuser sip and enjoy.  If you prefer your tea stronger or weaker, don’t vary the brewing time, simply increase or decrease the amount of tea.

BLACK TEA

Heat water to a rolling boil
Use 1 teaspoon per 8oz. cup
Infuse for 3-5 min.

GREEN TEA

Very important step!!!: Heat water until it steams-DO NOT BOIL!!! (if water boils, allow it to settle for 45 sec. before preparing your tea, this will prevent the tea from getting bitter)
Use 1 teaspoon per 8oz. cup
Infuse for 2-21/2 min.

OOLONG TEA

Heat water to a rolling boil
Use 1 teaspoon per 8oz. cup
Infuse for 5-12 min. Larger leaves require longer steeping times.

HERBAL INFUSIONS

Bring water to a rolling boil
Use 1or 2 teaspoon per 8oz. cup
Sipping teas require a 5-10 min. infusion
Medicinal and/or root herbal may require a 15-30 min. infusion or a 5-10 min. low simmer When using a teapot with out an infuser, heat the inside of the teapot by pouring a little hot water into the pot, swirl around and pour out.  Add the tea leaves and pour hot water over the leaves, let steep the required amount of time and pour the entire pot into cups or another teapot. Remember when using a teapot with out an infuser and all the tea is not poured, the leaves will continue to steep and your tea will become bitter.  Herbals are an exception, the longer they brew and stronger the taste.

ICED TEA

Make teas for iced drinks stronger (than when serving those same teas hot) because the ice will dilute the drink. Use twice the amount of tea to ensure a flavorful brew. Brew tea following directions for hot tea. Strain the loose tea or remove infuser. Cool to room temperature before putting in the fridge. Serve over ice. For quick iced tea: follow directions for hot tea, but double the amount of tea; strain loose tea or remove infuser; add equal amount of cold water. Sun Tea - in a glass jar place loose tea; pour spring water to the top and cover; set out in a sunny spot for 5 hours; strain and serve over ice. Tip: Use ice cubes made of tea or fruit juice to avoid watering down the taste. We suggest robust and fruit-flavored teas for iced tea .  Assam, Sencha, Yunnan, Keemun & Dragonwell also make a nice iced tea.