Green, Black, White, Red - the vast array of tea varieties can be dizzying. With the sudden upsurge of interest in high-quality loose-leaf teas, wondering where to begin? The Camellia sinensis is an evergreen native of China. It takes on a variety of forms, growing 15 to 20 meters tall, with leaves ranging from smooth and shiny to fuzzy and white-haired. The plant gives rise to more than 3,000 varieties of tea worldwide, which can be roughtly classified into six basic categories: white, green, oolong, black, pu-erh and flavored. And then there are countless herbal infusions, informally referred to as "tea" but entirely unrelated to "real" tea made from Camellia sinensis leaves.

White Tea:

White tea is the rarest of all tea types. The name comes from the almost colorless liquor and from the silvery hairs found on the buds of the plant. Delicate in flavor as well as color, white tea has a subtle, slightly sweet flavor and a mellow creamy or nutty quality. White tea consists of the whitish buds of the tea plant (lower quality varieties contain leaves as well). The buds (and leaves) are naturally dried using either sun drying or steaming methods. This is the final step in the production process, as white tea is unfermented.

Green Tea:

Green tea makes up approximately 10% of the world's tea. The production process, like that of white tea, starts with withering, followed by pan-frying or steaming to prevent fermentation (the two types differ in that white tea has a higher proportion of buds to leaves). After steaming and before drying, green tea leaves are rolled to give them the desired shape. In China, this consists of eyebrow-shaped or twisted pieces, tight balls, flat needles or curled whole leaves. Japanese green tea leaves are shiny green blades with reddish stalks and stems. Green tea is greenish-yellow in nature, with a grassy, astringent quality reminiscent of the fresh leaves. Scientific studies have shown that both green and black teas prevent cavities and gum disease, and increase the body's antioxidant activity.

Oolong Tea:

Often referred to as the "champagne of teas", oolongs are considered to be among the finest teas in the world. Oolong tea is "semi-fermented), meaning that it goes through a short period of oxidation (fermentation) that turns the leaves from green to red-brown. Oolong tea is most popularly known as a cross between black and green teas.

Black Tea:

Black tea is the most common type of tea worldwide. It has a broad range of flavors, but is typically heartier and more assertive than green or oolong teas. It is made by fully fermenting the harvested leaves for several hours before the heating or drying processes occur. The oxidation imparts a dark brew and "ups" the caffeine level.

Pu-erh Tea:

Pu-erh tea is in a category all its own. Though it could simply be classified as a type of Chinese black tea, it is differentiated from other black teas by the fact that it is fermented not once, but twice. The double oxidation process is followed by a period of maturation, which gives it the earthy flavor. For this reason, pu-erh tea is often consumed for medicinal purposes.

Flavored Tea:

Tea easily absorbs other aromas and tastes, so tea drinkers the world over have long enhanced their tea with additional flavors, from flowers to oils to herbs and spices. Flavoring tea is a well-established tradition in China, where for centuries, the Chinese have been known for flower teas - popular varieties such as jasmine, orchid, rose and magnolia. In many Arabic nations, mint is the flavoring of choice. In India, the spicy chai tea is a popular beverage. It is made by boiling black tea with spices such as cardamon, cinnamon, ginger and cloves, and black or white pepper; milk and sugar are usually added as well. Beyond herbs and spices, the flavor craze has more recently spurred manufacturers to produce tea with just about every flavor imaginable.

Blends:

Blends are made from processing mixed heritages or types of teas (i.e., black and green), rather than a single lineage. Tea producers make blends by combining different types of teas, flavored and unflavored, often in order to achieve flavor consistency from one season to the next.

Herbal infusions & Tisanes:

The word "tea" is often loosely used to describe any beverage made with the leaves of a plant. But technically speaking, true "tea" is made from the Camellia sinensis - and everything else is considered to be a leaf derived drink such as an Herbal infusion or a Tisane tea. Tisane (tee-ZAHN) is what many people think of as "herbal tea", that is, a drink made by steeping various herbs, spices, botanicals, etc. in boiling water. The term "herbal infusion" is pretty much the same thing: a drink made by steeping an herb in hot water. These herbal drinks are commonly associated with physical and mental health, and are consumed for their soothing or rejuvenating qualities. They also suit the needs of those who wish to avoid caffeine.

Brewing the Perfect Cup: (Note: We include brewing instructions with every tea you order)

Start with the best-tasting water, i.e. Spring water, Filtered water and experiment. Do NOT use boiling water when brewing a White, Green or Oolong tea. Boiling water "cooks" the leaves of these teas and can damage their flavor. Here are some suggested water temperatures and steeping times:

*White & Green Teas: Hot (160-180 degrees F.) Steep for 3 to 5 minutes.

*Oolong Teas: Very Hot (180-195 degrees F.) Steep for 5 to 7 minutes.

*Flavored Green Teas: Very Hot (180-195 degrees F.) Steep for 5 to 7 minutes.

*Artisan Teas: Very Hot (180-195 degrees F.) Steep for 5 to 10 minutes, or until the tea has fully opened.

*Rooibos Teas & Chai Teas: Near boiling to boiling (200-212 degrees F.) Steep for 5 to 7 minutes.

*Flavored Black Teas: Full, rolling boil (212 degrees F.) Steep for 5 to 10 minutes.

*Black Teas: Full, rolling boil (212 degrees F.) Steep for 5 to 10 minutes.

*Herbal Tisanes: Very Hot to boiling (195-212 degrees F.) Steep for 5 to 10 minutes.

Choose a teapot or cup with a 5-10 oz capacity for one person, a 12-16 oz capacity for two people, and use a larger one for more people. Most teapots state how many oz. / cups it will holds. Experiment to find the ratio of water-to-tea that suits your taste. As a guideline, for most loose teas use approximately 1 to 2 teaspoons of tea per 5-10 oz. cup.

Brew the loose tea in an infuser filled only half full to allow the leaves to expand and the flavor to develop fully.