A guide to our Teas
Green Tea is made solely from the leaves of Camelia Sinensis, which undergo minimal oxidation during processing. It originates from China, and has become associated with many cultures in Asia - from Japan and South Korea to the Middle East.
Many Green Tea varieties are created in the same countries in which they are grown, resulting in subtle differences due to the variable growing conditions, horticulture, production, processing, and harvesting time.
Oolong is a traditional Chinese tea, and is produced through a unique process which includes withering the leaves under the sun, and oxidising them before the curling and twisting stage.
Most Oolong productions (especially the finer quality ones) involve unique tea plant cultivars which are exclusively used for particular varieties. The degree of fermentation can range from 8% to 85%, depending on the variety and production style.
Black Tea originated in China (where it is known as Red Tea), but now comes from many different growing regions throughout the world.
The traditional method of processing Black Tea consists of four steps: withering, rolling, oxidising, and drying.
First, the leaves are spread out on racks of bamboo or woven straw so that they become soft enough to be rolled without tearing the leaf.
Next, the withered leaves are rolled to release the chemicals in the leaf, which contribute to the tea's final colour and flavour. Rolling will also determine the shape of the leaves – this has an impact on the tea's flavour and pungency.
The rolled leaves are then spread out in cool humid rooms, and are also exposed to oxygen for several hours. These steps cause chemical changes in the leaves, turning them from green to a coppery red colour.
Finally, the completely oxidized leaves are traditionally fired in hot woks. In other areas, the leaves may be baked in ovens.
Herbal Tea comes from a herb or plant infusion, and is not usually made from the leaves of the tea bush. Typically, Herbal Tea is simply a combination of boiling water and dried fruits, flowers or herbs.
It has been consumed throughout the ages, including in ancient China. Historical documents dating back to this time discuss the enjoyment and uses of Herbal Tea.
White Tea is a lightly oxidised tea which is grown in China, primarily in the Fujian province.
It comes from the delicate buds and younger leaves of the Chinese Camelia Sinensis plant. These buds and leaves are allowed to wither in natural sunlight before they are carefully processed to prevent further fermentation and oxidisation, preserving the characteristic flavour of the white tea.
The name “White Tea” is derived from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant its whitish appearance.
A Flowering Tea or Blooming Tea is a small bundle of dried tea leaves and flowers bound together with cotton thread in a ball shape. When steeped, the bundle expands and unravels in a process that emulates a blooming flower. Typically they are sourced from the Yunnan province of China.