All Tea Comes From One Plant
Camellia Sinensis

ALL
Tea is withered. Withering is moisture evaporating from the leaf. Oxidation is
the process that results in the flavor profiles of Black & Oolong
tea.
White Tea is picked, withered and
air-dried.
Green Tea is picked then steamed to
neutralize active enzymes. After steaming, the leaf is withered then
manipulated to achieve the desired leaf finish, then steamed again or pan
fired.
Black Tea is roll broken after withering;
there is no steaming, as the enzymes need to remain active. Roll breaking
cracks the surface of the leaf exposing the leaf's enzymes to oxygen
initiating oxidation. After FULL oxidation occurs, the leaf is then
finished with forced hot air
Oolong Tea is basket tossed after
withering. There is no steaming, as the enzymes need to remain active. Basket
tossing bruises the edges & exposes the leaf's enzymes to oxygen,
initiating oxidation. After PARTIAL oxidation occurs, in between 15% to
75%, the leaf is then pan fired.
Tisanes (Herbal Infusions) are not TEA
(Camellia sinensis). Tisanes are herbal "teas" that do not contain tea
(Camellia sinensis). Tisanes contain HERBS, SPICES, or FRUIT to create
their flavors profiles. Most Tisanes are CAFFEINE FREE , which is NO
CAFFEINE 100% NATURALLY!
How To Steep Tea Leaves
WHITE:
Heat water until just before boiling. Steep 1-3 minutes.
GREEN:
Heat water until just before boiling. Steep 1-3 minutes.
OOLONG:
Heat water until just boiling. Steep 3-5 minutes.
BLACK:
Heat water until boiling. Steep 3-5 minutes.
TISANE:
Heat water until boiling. Steep to taste.