More on the Spirit of Tea

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White and green teas are both harvested and then heated immediately making them non oxidized. They produce a fragrant, vegetal character, and when properly brewed the tea liquor will appear light and clear with a pale green or yellow hue. These delicate teas should never be prepared with boiling water.

The white teas produced today are not steamed but are withered and then carefully hand selected to be baked dry. The unique shape, color and fragrance of these teas are due to the withering process and the tea masters ability to balance outdoor and indoor withering. When buying white teas, price should be only one consideration. Look for quality in the number of buds present. The buds should have the appearance of tiny white hairs and will be silver and white in color. Teas labeled "needle" should be 99% bud. Non-needle white teas will be bulky with a bright, crisp leaf color.

Green tea is often referred to as "unoxidized" tea. The freshly picked leaves are allowed to dry, then are heat-treated to stop any oxidation. In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of the finest green teas.

Oolong tea is generally referred to as "semi-oxidized" tea and is principally manufactured in China and Taiwan (often called Formosa, its old Dutch name). For the manufacture of oolongs, the leaves are wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. Oolongs are always whole leaf teas, never broken by rolling. The least fermented of oolong teas, almost green in appearance, is called Pouchong. The most commonly consumed oolong teas in the US are the dark varieties, which appear amber in color and are rich and complex in taste. Whether light or dark, oolong teas are delicious and terrific for easing digestion and aid in healing skin disorders like eczema.

Black tea undergoes a full oxidation process composed of four basic steps - withering, rolling, fermenting, and firing or drying. First, the plucked leaves are spread out to wither. The withered leaves are then rolled, in order to release the chemicals within the leaf that are essential to its final color and flavor. The rolled leaves are spread out once more to oxidize, causing the leaves to turn from green to coppery red. Finally, the oxidized leaves are fired in order to arrest fermentation, turning the leaf black and giving it the recognizable tea scent. Black teas have a rich, dark appearance, the greatest amount of caffeine and a strong, brisk flavor. Black teas are wonderful for preventing heart disease and stroke, and like their close relatives provide us with many important antioxidants.

Scented tea is created when the additional flavorings are mixed with the leaf as a final stage before the tea is packed. For Jasmine tea, whole jasmine blossoms are added to green or oolong tea. Fruit-flavored teas are generally made by combining a fruit's essential oils with black tea from China or Sri Lanka.

Varieties of Tea 

Silver Needle is among the most revered of Chinese teas, produced in the Fuding and Zhenhe districts of its Fujian province. Gathered only in the few days of early spring, the preparation of this tea is governed by strict requirements to ensure a premium product. This dedication to perfection is evident in the cup, which is sweet and delicate with a clean, airy fragrance.

White Peony is a delicate tea made from tea buds collected and withered prior to opening.

Gunpowder, as the name implies, is made up of leaves hand-rolled into tiny pellets. These resemble gunpowder, and give this tea its distinct name.

Gyokuro is a Green tea from Japan famed for its unique shading process. Gyokuro, meaning "pearl dew," is among the finest of Japanese teas. "Moonlight Gyokuro" is made solely from the prized tender buds gathered in the early spring flush. Three weeks prior to plucking, tea bushes are shaded from the sun. The fruits of this hard work are evident in each cup. The result is a gentle tea with an intoxicating fragrance and truly sublime taste.

White Monkey is a green tea that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and unopened buds are carefully gathered and processed exclusively by hand. The result is a tea that appears intricately woven with large and beautiful white tips. It produces a very light cup that is noticeably sweet, and infused with a fresh, delicate scent.

Hojica is a Green tea from Japan that is rendered brown by roasting Bancha tea leaves over charcoals. The popularity of "Hojicha Fugue" stems from its nutty and very accessible mesquite taste. The roasting process lowers its caffeine content. So if you are looking for a low-caffeine green tea, this is a wonderful alternative to our decaffeinated choices.

Li Zi Nutcracker is a popular tea locally that had only recently been available in the West. Its name refers to chestnuts, a hint of its nutty taste and aroma. It's a fun tea to prepare. When dry, the leaves of "Li Zi Nutcracker" appear both grey and matted. Once infused, however, they magically turn green, producing a bright, clear cup with a refreshing, nutty taste.

In Mandarin, Ti Kuan Yin means "iron goddess of mercy," a name derived from local legend. This tea is arguably the finest of Chinese oolongs, with competition-grade varieties selling for thousand of dollars a pound.

Wuyi Oolong grows in the gaps of the mountainous rock, rendering cultivation both arduous and spellbindingly beautiful. This tea is famous for its "dragonfly's head, frog's limbs and three colors." The latter refers to the green, red and brown colors found in the cross-section of each leaf. Similar to other fine oolong teas, "Wuyi Ensemble" may be infused a number of times, with each infusion revealing a new nuance of this tea's complex flavor.

Rooibos, colloquially known as Red Tea, is an herbal plant that grows in South Africa. Rooibos is a flavorful, caffeine-free alternative to tea for those seeking to eliminate caffeine intake.