After water, Tea is the world’s most widely consumed drink.
All types of pure tea – white, green, oolong and black – come from the same plant, called Camellia Sinensis. A single bud and two leaves, or a “flush”, is plucked by hand from each stem, usually twice a year.
Types of Tea:
The more tea leaves are processed, the stronger the flavor. The level of oxidation, or exposure to the elements, is what determines whether a tea is white, green, oolong or black.
Caffeine levels in tea vary not only by the type, but also how it’s prepared. The amount of tea used, water temperature and brewing time are all factors.
The lightest and most delicate variety of tea. The youngest, freshest leaves are simply plucked and dried, so there’s no time for oxidation.
Tasting notes are fragrant and sweet.
The leaves are heated before they’re rolled (by hand or in a machine) and dried. Very little oxidation, but the extra steps bring out the more natural flavor.
Tasting notes are lightly roasted and grassy.
Bruising or tearing the leaves results in partial oxidation and a cup with a fuller body and richer color. This tea is commonly served in Chinese restaurants.
Tasting notes are floral with a smooth finish.
The leaves are rolled and given plenty of time to oxidize before being fired. Black teas are bold, complex and strong. More popular in the West.
Tasting notes are rich and full-bodied.
How to Brew:
Each tea has a recommended temperature and brewing time to get the best results. But keep in mind this is your Teavana™ — don’t be afraid to explore and experiment.