Black Tea

Black teas came about to facilitate the long journey from the Orient to the cafes of Europe. To fully ferment, the newly plucked leaves are laid out to wither. The aged leaves are then rolled, causing each leave to release its natural juices. The leaves are laid out once more in a cool and humid room to absorb oxygen. This fermentation process changes the leaf color from green to coppery red and gives tea its flavor. The fermentation process is arrested when the leaves are heat fired, giving tea its final dark color and distinctive aroma. (more....)

Varieties of Black Tea

Ceylon
Yunnan
Darjeeling
Keemun
Assam
Lapsang Souchong

Green Tea

The unfermented green tea was how this beverage was originally born, and how it is still enjoyed throughout Asia. To make green tea, the freshly picked leaves are allowed to dry, then are heat-treated to stop any fermentation (also called oxidation). In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of its finest teas. (more...)

Varieties of Green Tea

Gunpowder
Sencha
Genmai Cha
Dragon Well
Gyokuro
First-Flush Sencha
Formasa Lung Ching
Pi Lo Chun
Yunnan Green

Oolong Tea

Combining the best of black and green qualities, oolong teas are favored by many tea afficionados. With large, only partially fermented leaves, oolong tea has a nectary aroma and a sweet, almost honey-like taste. The best oolongs come from Formosa (Taiwan). (more...)

Varieties of Oolong Tea

Formosa Oolong
Ti Kwan Yin
Jasmine
Pouchong