3. All About Tea
On average, one ounce will make 10-15 6-ounce cups of tea, depending on how strong you like it. The volume of an ounce of tea leaves can vary because some teas are light and fluffy, while others are dense. Use 1 teaspoon of leaves per 6 fluid onces cup.
The amount of time to brew or steep tea can vary significantly from tea to tea,.
On average brew Black tea 3-5 minutes, Green teas 1-3 minutes, Oolongs 2-3 minutes, Herbals 5-10 minutes. All out teas have brew time on the the product label.
Types of Tea
All tea comes from the same plant, Camellia sinesis, but there are three basic methods of processing the leaves of the plant.
For black tea the leaves are not steamed and dried until fermentation. The leaves are picked, withered, rolled and twisted and placed in a cool humid environment for a few hours, then fired (pan heated) to stop the fermentation process. The oxidation and firing process causes the leaves to turn black and results in teas with strong complex flavors.
For green tea, immediately after harvesting, the leaves are steamed to inactivate the enzymes that lead to oxidation in black tea . The leaves are then rolled and fired in the final drying process. Green teas have a more delicate, astringent flavor than black teas.
Oolong tea is partially fermented like black tea but the shorter oxidation process produces a tea with flavor somewhere between a black and green tea. Oolongs can have complex flavors with aspects of both green and black teas.
As with any natural product, the qualities of the tea plant will be affected by the region in which it's grown, due to weather, soil, etc. Certain areas are better for particular teas- eg. Ceylon (Sri Lanka) is noted for a type of black tea, Darjeeling (in India) for another, Japan for green, Taiwan (Formosa) for oolong.
Tea designation, such as OP or FOP are part of the grading system used for whole leaf black teas and refer to the leaf size and amount of tip in the tea. For instance, OP is Orange Pekoe, a full-leaf tea with no tip or buds. FOP, or Flowery Orange Pekoe, is a longer leaf than an OP and has some buds. Grading systems and terminology vary with tea type and country. Generally, the more whole the leaf is and the more buds it contains, the higher the grade of tea.
Caffeine Content in Tea
All camellia sinensis tea contains caffeine in varying amounts with levels that vary with the type of tea, when it is picked, how it is processed, and most importantly, length of brewing time. Caffeine levels in a five-ounce cup of tea can range from six milligrams up to 110 milligrams per cup. The same amount of coffee yields 40 Ė 180 mg per cup.
Store tea in a cool, dry, airtight, opaque container. Tea tins with tight-fitting lids are ideal. Do not store teas in the freezer or refrigerator.
Tea Brewing Fundamentals
How to brew a great cup of tea
1. Start with fresh, clean, cold water. Tea is 98% water so be sure to use fresh clean tasting water free from chlorine and other impurities. In areas with hard water or chlorinated tap water you might consider bottled or filtered water. Donít use distilled water as some level of dissolved solids (hardness) is needed to for taste. Donít use water from a hot tap or water that has already boiled for a long time. Heat the water to a rolling boil for black, herbal, and Oolong teas. Stop just short of boiling the water for green teas.
2. Preheat the pot or cup into which the tea will be steeped. This will help the tea extraction process and result in a better tasting beverage. Simply put some hot water into the pot or cup to warm it prior to adding the tea for extraction. Then pour it off just before adding the tea and hot water for brewing.
3. Measure approximately one rounded teaspoon of tea per cup.
4. Pour the water over the tea leaves, cover, and infuse to your taste, although the infusion should be at least three minutes for green teas and for black, herbal, and oolong teas at least five minutes will bring out the best flavor.
Other Tea Information
Delight your senses with incredible handmade artisanal tea creations. These artisan teas conceal worlds of mystery and soft flavors deep within their shell-like exteriors. The techniques used to create them have been handed down from generation to generation and haven't changed in centuries. If you look closely, you can even see the string used to tie the broad-leafed, spring production tea, chosen leaf by leaf by the artists themselves.
Piping hot Chai holds a warm place in the heart of India. Although it might sound odd that a scorching hot beverage be so widely enjoyed in one of the world's warmest countries, chai actually cools the body. It does this by raising core body temperature above ambient air temperature. But the best part of course is the exotic tapestry of spice that weaves through each flavorful sip. NOTE: Like our teas, all spices sourced for these blends were grown in sustainable environments.
CHINA BLACK TEA
China is home to the most diverse and storied selection of teas on earth. From one end of the country to the other there are literally thousands of growers and manufacturers producing notable teas. ake a voyage through the raw smoky depths of Lapsang to the jammy sweetness of Golden Heaven Yunnan - expand their world and taste buds.
CO2 DECAFFEINATED TEA
Who says decaf lovers have to sacrifice great taste? Processed without chemicals, these teas retain all the depth and flavor of their caffeinated counterparts. We have 2 approved methods. 1. "Canadian Chemical Free CO2 process" - the tea is flushed with CO2 to gently remove caffeine. 2. "Natural green leaf process" - the tea is decaffeinated immediately after plucking. (Used for decaf Irish Breakfast). What's more, both all-natural processes mean our environmental footprint is small. Great decaf to feel good about!
ENGLISH FAVOURITES TEA
It is impossible to speak of tea without speaking of England. The country's history with the noble beverage goes as far back as 1600. In that year the British East India Co. was granted a charter and the quest for tea was on. The drink quickly took Britain by storm and over the centuries, countless blends were developed to cater to the tea loving populace. We're pleased to offer a large collection of the best of these created using centuries old insider recipes.
India (Assam, Nilgiri, Darjeeling) Nepal,Sikkim, Sri Lanka, Indonesia, Kenya, Malawi, Rwanda, Tanzania, and Uganda.
FLAVORED BLACK TEA
What makes our luxury flavored teas stand out from the rest? Premium leaf: Light & flavory 100% exclusive High Grown Ceylon teas from estates above the 5500 ft level. 100% All-Natural Flavoring: Pure flavoring oils with no chemical residue or aftertaste. Ethical Production: Many tea manufacturers use inferior leaf from questionable sources to make flavored teas. The belief is that flavoring will mask the character of poor tea. Our teas are sourced from premium ETP certified estates and our chemical free process means they taste great and are good for the Earth at the same time.
FLAVORED GREEN TEA
Loose leaf teas have been scented and blended for centuries. In ancient China, tea artisans developed many different methods for creating fruit and floral blends to tempt taste buds and delight the senses. Our flavored green teas are an updated example of this continuing tradition. All natural flavors, premium fruit and flower pieces blend harmoniously with either a light flavory Sencha or medium bodied Gunpowder style leaf.
FLAVORED ROOIBOS TEA
Rooibos has been getting an amazing amount of press recently. As people begin searching for healthy alternatives to soft drinks, rooibos, with its polyphenols, iron, zinc, fluoride, calcium and magnesium fits the bill. Enjoyed in South Africa for centuries, rooibos was first made available to Westerners by a Russian emigre named Benjamin Ginsberg. He recognized that its beneficial properties and wonderful taste made it an excellent caffeine free alternative to traditional caffeinated teas. We agree!
FLAVORED WHITE TEA
Naturally flavored White tea makes an amazing addition to your tea selection. Why? It's the perfect way to introduce your customers to the wonders of White tea. White varieties have been going through something of a boom in recent years, particularly amongst baby boomers seeking out healthier food choices. White tea is very high in polyphenols and antioxidants and can be enjoyed any time of day. Our flavored varieties mean you can enjoy all the goodness, and something different, all week long.
Formed teas have been manufactured and enjoyed in China for millennia. Originally designed for ease of transport, these pressed wonders have been hauled over the Himalayas on foot, carted to Russia on camels and hauled into Mongolia on ponies. In recent years, these rare teas have been having a resurgence in popularity, Pu-erh in particular. In China, some exceptionally rare pu-erh recently sold at auction for tens of thousands of dollars per cake.
China (Jasmine, Classics, Regional Specialties), Japan, India (Darjeeling), Kenya, Malawi, Nepal, Sri Lanka, Taiwan, English Favourites.
The first known instance of herbs being collected for the purpose of ingesting them took place 60,000 years ago. Recent archaeological findings appear to indicate that even way back then, our Neanderthal relatives living in Iran understood the many ways that herbs can heal and soothe the body. So raise a cup to the past! Or, use our herbals to concoct your own custom tea blends.
HERB N FRUIT TEA
Offer your customers a healthy alternative to sugared sodas, soft drinks and artificially flavored tea-type drinks. Our herb & fruit teas taste better than all the above, (in our humble opinion), have no sugar, (it's a bona fide fact), and are really good for you, (they're packed with Vitamin C - who can argue?), Oh, and there's one more thing. These are absolutely fantabulous when brewed to make iced tea. (That's our not so humble opinion right there!)
Natural tea - as close as you can get to drinking tea on an estate without boarding the Cessna out of Mombasa or Lilongwe! The leaf stock used is plucked from a special sub-genus of Camellia Sinensis that peaks in flavor during February. Finished tea is made by halting production half way through the CTC cycle, (Cut Tear & Curl), as leaf comes out of the dryer. The resulting cup is wonderfully rich, raw and flavory, typically with deep notes of sweet malt - an innovative development in African tea.
Crafting quality Oolong tea is an art form. Like regional variance in fine wines, soil integrity, humidity levels, genus and artisanal skill all leave their imprint on the delicate leaf. Oolongs are grown in limited areas where the conditions are perfect and great care is taken to ensure the health of the surrounding environment. Traditionally, these teas are enjoyed in small quantities so the intricacies and subtle shifts of character can be truly appreciated.
Maintain a smaller environmental footprint with our large selection of organic black teas. How does an organic tea farm operate? Abstinence from using any synthetic fertilizer, pesticide or herbicide. Environmental protection of lands surrounding the gardens. Replenishment and maintenance of garden soil fertility using natural means. Promoting and maintaining biodiversity in the gardens and surrounding lands.
Our Specialty Collection has been a perennial favorite with our customers for years. The reason? Their customers are always coming back for more heavenly Angel's Blend, more exotic Moroccan Madness and more polite and unassuming Canadian Breakfast. (Wait, that's not right, Canadian Breakfast is hearty and robust.) Like all of our loose teas, we use only premium top range leaf and all natural blending agents to formulate the blends.
Hi Antioxidant, Jet Lag.
White teas are considered by some to be the purest in the world. Spring buds are plucked, dried and sorted - no pan firing or steaming, no fermentation, just pure tea. Traditionally these are grown on small freehold plots - some growers produce only a few hundred pounds per year. Our trusted relationships with finished leaf manufacturers ensure that we're able to secure quantities of even the rarest whites, often before they reach auction, helping to keep profits in growers' pockets. Note: White tea has a very high polyphenol count.