Tea Facts

All teas originate from the same evergreen plant: the Camilla Sinensis.  There are over 3,000 varieties of the bush grown in mountainous areas around the world and only the growing season, geographic region and processing of the leaves create the many varieties and contribute to each tea’s uniqueness.  The main varieties are White, Green, Oolong, Black and Pu-erh.


White Tea is tea leaves that are picked before they open fully, when the buds are still covered in fine, white hairs. That, of course, is why it's called "white" tea.  White tea is only recently gained a status in the West because of its limited supply.  White tea is not fermented at all, therefore it retains the highest content of beneficial antioxidants among all teas. The flavor of white tea is delicate and fresh, but very subtle. Some people, used to drinking black tea, find the taste of white tea too faint and watery when they first try it.  White tea should not be mixed with anything, but simply enjoyed on its own. The appearance of correctly brewed white tea has been described as a pale gold, not unlike a young white wine.  The water for brewing white tea should not exceed 185 degrees Fahrenheit, or 85 degrees Celsius. It is no problem using the same leaves for brewing more than one pot of tea.  Many lovers of white tea prefer to drink their favorite tea from glasses or transparent cups, so that they may enjoy its delicate tinge.  White tea can prevent different types of cancer, such as colon, stomach cancers and prostate. It can also lower blood pressure, lower cholesterol, heart protection, reduce blood sugar, it reduces stress, and increases energy. It is a superb tonic and one of nature's great gifts.


Green Tea is a drink that more and more people have put it in their daily routine, thanks to the large numbers of researches that had been done on green tea.  When making green tea, processors lightly steam or gently heat the leaves to stop the oxidation process. This processing is so minimal that green tea can be consumed the same leaves are picked.  It is the polyphenols that are responsible for the long list of health benefits of green tea.  Green tea has powerful antioxidant contents and has 10 times amount of antioxidants found in fruits and vegetables.  There is strong evidence that green tea helps prevent cancer and heart disease. Tea’s polyphenols may be 100 times more effective than Vitamin C and 25 times more effective than Vitamin E. Green tea has been shown to help control cholesterol.  Green tea has been shown to increase bone density in women.  There is also evidence that green tea increases metabolism that can promote weight loss, combined with exercise and a healthy diet.The flavor of green tea can be described as: fresh, light, green, or grassy. Some varieties of green tea are have a bit of sweetness to them, and some are a little astringent. Green tea is not usually served with milk or sugar.  As similar as white tea, green tea is more delicate than black, so you want to keep the water a little cooler. Brewing when your water is just about to hit the boil is good.

Oolong Tea (also known as Wu-long tea)  is also processed from the Camellia sinensis plant, the same leaves from which other tea comes.  oolong tea extract has become available as a diet supplement. Oolong is more oxidized than green tea, but less than black tea. Consequently, its flavor is somewhere between the two; it isn't as sweet as black tea, but it is more slightly more floral and less grassy than green tea. Traditionally, oolong is brewed strong for a bitter tang with a sweeter aftertaste.  Two of the most popular types of this tea are Taiwanese oolong and tea from the Wuyi Mountain Province.  Both green tea and oolong tea contain catechins, powerful antioxidant compounds which aid in fighting disease and aging. While the levels of catechins in the tea leaves are reduced during oxidization.   the concentration of other beneficial chemicals like polyphenols and flavanoids increases during fermentation. As a result, oolong is especially effective in reducing bad cholesterol.  Oolong contains caffeine in nature, generally less than black tea.  Oolong tea can be brewed like any other tea, using hot water and a brewing vessel. Generally, if brewing a large quantity, it's best to put the leaves in an infuser and place the infuser in the water, removing it when brewing is done. Removing the leaves prevents the tea from becoming bitter. If a stronger brew is desired, it's better to use more tea rather than a longer steeping time.


Black Tea is, by far, the most popular tea in the world is black tea. In fact, for many years, it was the only tea that was known in the West, and it was simply called «tea».  Black tea is also made from the leaves of the teaplant camellia sinensis, but the leaves are left on the plants longer. After harvest, the leaves are wilted by blowing air. The leaves are then allowed to completely oxidize.  During the process, the chlorophyll in the leaves breaks down, releasing tannins. The fermentation/oxidation process has the effect of turning the leaves from green to dark brown and black, hence the name black tea. The quality of the tea is determined by the level of oxidation.  Black tea has a much stronger taste, often on the bitter side. This stronger taste is also a desired result of the fermantation process. Many tea lovers prefer to drink it with sugar, milk, or cream. Black tea retains its taste for years, and can be safely stored for long time.  Because black tea is allowed to oxidize for a long time, the antioxidants are broken down, and the antioxidant content in black tea is considerably lower than in green tea and white tea.  Reports differ somewhat, but most agree that black tea has the highest caffeine content of the common teas, up to three times as much as white tea.  Black tea is prepared with boiling hot water, it is no problem using the same leaves for brewing more than one pot of tea. The taste will get subtler, and the caffeine content will go down.  Many tea lovers prefer to drink their black tea with milk, sugar, or cream.  In the cup, black tea doesn't look black, but takes on a reddish or yellowish tinge. For that reason, black tea is known as «red tea» in china and by some tea lovers.


Pu-erh Tea is a type of tea made from a "large leaf" variety of the tea plant Camellia sinensis of Yunnan, China.  It is usually available as cakes of compacted tea (see Tea brick).  The flavour of Pu-erh is often under-appreciated, because it actually gets better with age. Letting it mellow will improve your cup of tea. Some aged Pu-erh has been in storage for several years and some as old as 50 years are not uncommon.   Think of it as you would a fine wine.  Indeed, tea connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.  Pu-erh leaves are processed differently than green tea leaves. They are oxidized similar to an oolong tea, but not as long as black tea.   Pu-erh tea has yet to be researched to the same degree as green tea, but what we do know is that pu-erh tea has unique benefits that the other teas do not. In particular, pu-erh helps decrease blood cholesterol levels and improves fat metabolism.