Introduction to Tea

Tea dazzles us with its diversity. One plant, many dimensions. While the teas of the world reveal endless complexities and variations, all tea springs from a singular plant species: Camellia sinensis.

The four varieties of tea include:

Black Tea
Average caffeine content is 50 mg per 6 oz. cup.
Black tea is produced when withered tea leaves are rolled and oxidized causing the leaves to turn dark. Once the desired color and pungency is reached the tea is dried. A robust cup with bright or lively notes is produced.

Oolong Tea
Average caffeine content is midway between green and black tea.
Oolong gains its alluring character by withering and briefly oxidizing the tea leaves in direct sunlight. As soon as the leaves give off a distinctive fragrance—often compared to apples, orchids or peaches, this stage is halted. The leaves are rolled, then fired to halt oxidation when it is about halfway between black and green tea.

Green Tea
Average caffeine content is 25 mg per 6 oz. cup.
Green tea is produced when tea leaves are exposed to heat stopping the oxidation process just after harvest.. This allows the leaf to retain its emerald hue. Next, the leaves are rolled or twisted and fired. A bright, cup is produced with fresh grassy or vegetal notes.

100% White Tea
100% White Tea contains only trace amounts of caffeine.
100% White tea is the most minimally processed of all tea varietals. The fragile tea buds are neither rolled or oxidized and must be carefully monitored as they are dried. This precise and subtle technique produces a subtle cup with mellow, sweet notes.