Black Tea is roll broken after withering. Roll breaking cracks the surface of the leaf, exposing its enzymes to oxygen. After full oxidation occurs, the leaf is then finished with forced hot air.
White Tea is picked, withered, and bake-dried.
Green Tea is picked, and then steamed to neutralize active enzymes. After steaming, the leaf is withered and manipulated to achieve the desired leaf finish.
Oolong Tea is basket tossed after withering. There is no steaming, as the enzymes need to remain active. Basket tossing bruises the edges and exposes the leaf’s enzymes to oxygen, initiating oxidation. Oxidation is the process that results in the flavor profiles of oolong & black tea. After partial oxidation, the leaf is then pan fired.
Tisanes (herbal teas) are not actually tea (camellia sinensis) but herbs, spices, or fruit. Most tisanes are caffeine-free.
Call us to find out more about our loose leaf, gourmet teas and their health benefits.