Black tea is the most famous; a true classic, brewing a delicious full bodied cup known for giving a boost of antioxidants. Varieties range from malty, floral to dark and bitter.
Luxury grade, shade grown and specially prepared green tea leaves stone ground into a fine powder that you whisk into hot water before consuming. Matcha has incredible health benefits; it is the only tea that the whole leaf is consumed.
Yellow tea is a rare and expensive variety of specialty tea prepared in a similar way to green tea, though oxidized slightly. Yellow tea doesn’t have the “green”, grassy flavor its cousin- green tea is famous for and gives yellow tea its distinct golden yellowish hue and well-rounded flavor.
Rooibos has a natural sweetness and subtle vanilla like flavor. It is a healthy addition to your daily routine, for it is boosting with health benefits and is calorie and caffeine free, a great drink the whole family can enjoy anytime of the day.
Mate is an herbal infusion made from leaves of the Amazonian rain forest holly tree. It is an herbal drink like no other, naturally high in caffeine, yet has the health benefits of true tea, it is amazing drank as a “tea”, as it delivers a cup of earthy, pungent and satisfying liquid that is easily a healthy alternative to coffee.
Also known as “tisane”, herbal tea is a blanket term for all herbs, spices and flowers that are prepared and drank as a “tea” but are not from the Camellia Sinensis (orthodox tea) plant. Well known classics include chamomile, peppermint, hibiscus, and lemon balm
White tea is virtually "unprocessed" to prevent any oxidation- the young bud and leaf are plucked and then wither dried. It produces a delicate, bright, floral clean tasting tea that has unmatched aroma.
Pu’erh tea (“compressed”, “shaped” tea formed into cakes, or also can be loose) is like a fine wine. It is known to be smooth, flavorful, and is artisanal because so many variables attribute to the final product, which creates such wonderful, variable end results.
Green tea is famous for its grassy, sweet, astringent green flavor. For the tea leaves to become appropriate for green tea, they have to undergo minimal oxidation during processing.
Oolongs require a special artisan’s touch, and the process of dehydration, rolling and oxidation (usually between 5% and 85% oxidation) must be in perfect unison. Oolongs have a full bodied, complex flavor; floral, rich, to deep and buttery. High mountain oolongs are not roasted, they have a bright, floral, “green” flavor.