Camellia Sinensis tea leaves that are picked, withered, rolled or tumbled, oxidized completely, and dried are classified as black teas. The leaves turn from green to brown in color with a full oxidation and brew up coppery red in your cup. Our black tea offerings are grown in India, China, Japan, India, Sri Lanka and Taiwan.
Green teas are withered, pan fired and steamed, rolled or shaped, and then fired to bring the moisture content down. Some oxidation takes place during the rolling or shaping. The brew is very light in color.
Great skill is involved in making Oolongs. They are partially oxidized from 20% to 80%. The tea master needs to carefully determine when to stop the oxidation. Stronger in flavor that the greens, yet more delicate than black teas. Big aroma with no flavoring added.
White teas are carefully withered and air dried. The goal is for little or no oxidation to take place. The brew is very light in the cup and the aroma is subtle.
Tisanes are tea-like drinks made by steeping various fruits, herbs, flowers, and spices in boiling water. Our offerings are caffeine-free unless otherwise noted.