White Tea
A choice pick of the plant usually the top two leaves and the bud, covered with a silvery white down which gives the leaf a white appearance. This special hand picked tea is usually an early spring harvest and results in limited quantities. White Teas offer a delicate taste, unique body and smooth finish, and are also very high in antioxidants. They brew a pale colour in the cup and are best consumed without milk or sugar.
Green Tea
Green Teas are unoxidized leaves from that are hand or machine picked, dried to remove moisture and then shaped by rolling or twisting depending on the final appearance desired. Many countries now produce Green Teas which create their individual taste characteristics. Green Tea is noted for its health benefits in strengthening one’s immune system while providing energy and great taste.
Matcha is a fine powdered Green Tea that plays a prominent role in the history of tea culture. It is believed that Matcha was brought to Japan in 1191 A.D. by a Zen Buddhist monk named Eisai. Once Buddhist monks were introduced to Matcha they began to use the beverage to keep them focused and relaxed during long periods of meditation. We now know that the amino acid L-Theanine, found almost exclusively in the Camellia sinensis plant (tea), is responsible for relaxing the body while at the same time stimulating brain waves keeping us alert. A telltale sign of a superior quality Matcha is its luminescent green colour, which is directly related to its chlorophyll content.
Oolong Tea
Oolong tea comes mainly from China and Taiwan. After tea leaves from the Camellia sinensis plant are plucked and withered, they are processed through careful drying, rolling and steaming and a short period of oxidation that turns the leaves from green to red brown. These teas produce a crisp, clean, refreshing cup that delivers a smooth even taste, some of which can be used for multiple infusions.
Black Tea
Black Tea methods of manufacturing and the varieties produced vary from country to country and region to region but the process always involves four basic stages – withering, rolling, oxidation and firing. This fully oxidized leaf represents tastes ranging from single estates and blends, to scented, flavored and spiced. A cornerstone of the tea drinker’s world.
Rooibos
Rooibos (pronounced ROY-BOSS) comes from the Cedarberg region of South Africa. It is a naturally caffeine free herbal, low in tannins and significantly higher in polyphenol antioxidants. Although Rooibos is fairly new to North America, it has been consumed in South Africa for generations. It is noted for its strong health benefits in aiding digestion, calming the nerves, building the immune system, and may offer protection from heart disease. Many people simply enjoy Rooibos for its great full bodied taste and beautiful red cup.
Herbal Teas
Full of goodness and natural remedies, herbal teas or tisanes are made from flowers, leaves, roots, berries and seeds from edible plants. Technically not a tea because they do not derive from the Camellia sinensis plant, they make a satisfying cup that is beneficial to your health and well being. Herbal teas provide a great way to balance out your day.
