Tea Types

All tea comes from one plant, Camellia sinensis. The differences in the many teas we have -- whites, greens, oolongs, blacks, and pu-erhs -- is in the specific varietal that was used, the local environment the tea was grown in, and the way it was processed.

Iced Tea Brew Pouches
Great-tasting iced tea can be made from all types of tea: white, green, oolong, or black.

Our convenient brew pouch is designed for the preparation of iced tea. Each pouch is hand-measured to brew a 1/2 gallon of concentrate. By adding an equal amount of ice when served, this pouch creates 1 gallon of served iced tea.

WHITE TEA

White tea is minimally processed; it is generally only picked and air dried. The highest-quality white teas are picked early in the spring before the leaf buds have opened and while still covered with silkywhite hair. The traditional varietals used for white tea have abundant downy hair on the young leaf shoots. These delicate teas have clear flavors that tend toward savory, nutty, and vegetal. Traditionally harvested in China, they are the focus of many studies on health benefits for their high levels of antioxidants.

White tea is minimally processed. It is generally only air-dried and slightly oxidized. The highest-quality white teas are picked before the leaf buds have opened, while they are still covered with silky white hairs. These teas should be steeped in water well below boiling and for at least 4-5 minutes.

GREEN TEA
Green tea is picked and quickly heated by steaming or pan firing. The goodness of the leaf is sealed inside. Green tea has a short life span - it doesn't stay fresh long. The most well-known greens come from China and Japan. The flavors are grassy, vegetal, nutty, and sweet. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea

Green tea is heated immediately after being picked. Whether pan-fired, steamed or fired in an oven, the goodness of the leaf is sealed inside. The resulting tea is very delicate. To prevent cooking the leaves and destroying their subtle notes, green tea should be brewed in water that is well below boiling. Green tea has a short life span - it doesn't stay fresh long. Given the high levels of polyphenols, it is believed to provide significant health benefits.

OOLONG TEA
Oolong tea is oxidized and often rolled after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the processing method. Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances. The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The finest oolongs are often prepared and enjoyed Gong Fu style to savor their complex tastes and fragrances.

BLACK TEA
Black tea, or red tea as it is known in China, is a result of the complete oxidation of the leaf. First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey.

PU-ERH TEA
Pu-erh tea is aged, post-fermented, and often compressed into bricks. Its name comes from the town of Pu-erh in Southwestern China. Pu-erhs have a strong earthy taste that gains complexity over time. Some prized pu-erh teas are more than 50 years old and are very rare. Drunk for centuries by the Chinese, pu-erh is said to lower cholesterol, aid digestion, and cure hangovers.