Caffeinated teas come from a single tea plant, camellia sinensis. The leaves are picked and processed differently to yield the wide variety of caffeinated teas we enjoy. Similar to the way wine is influenced by its locale, different tea regions have their own production methods and specialties.
Black tea is made from withering, rolling and fully oxidizing the tea leaves, which allows them to darken in color. Heat is then applied to dry the leaves. Black teas feature deep and robust flavors and generally have the highest caffeine content of all tea. Our black teas are sourced from tea grower collectives in India, Sri Lanka, and Nepal.
Oolong tea is produced by withering and partially oxidizing the leaves before applying heat to stop the oxidation process. This puts it in between green and black teas, and depending on the style and amount of oxidation, some oolongs will be closer to black tea, and some closer to green tea. Some oolongs are darker and feature more roasted, caramelised or earthy flavors, and some are closer to green teas, with lighter, more floral, fruity, or grassy notes. Oolong tea contains a oderate level of moderate caffeine. Our oolong tea comes from a family-run farm in Taiwan.
Green tea is made from young fresh leaves, heated soon after picking to prevent oxidation and keep its green color. Green teas typically contain slightly less caffeine than black tea. Our green teas come from tea farms in Japan and Taiwan.
Herbal teas, also called tisanes, are infusions made from plants other than camellia sinensis. of the tea plant. Herbal teas are general caffeine free and can be made from a wide variety of herbs, flowers, and spices. You are likely already acquainted with some of the more popular ingredients in herbal teas, such as mint, chamomile, ginger, hibiscus and rooibos.