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% NATU RALLY!

 How To Steep Tea Leaves

    WHITE: 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.