White Tea
White Tea is made entirely from leaf buds that are covered with whitish hairs. The new budds are plucked before they open, withered, then dired slowly at low temperatures. Unlike other tea processing methods, the leaf buds are not rolled and slightly oxidized. The result is a tea with a mild flavour and natural sweetness.
Yellow Tea
This very rare tea has a production process similar to green tea, except that the leaves undergo a longer drying process. As the moist leaves are left to dry, they become yellow in colour and lose some of the grassy vegetative flavours distinct to green teas.
Green Tea
Most popular in Asia, green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It has a delicate taste, light green colour and is very refreshing. Varieties of green tea include: Gunpowder, Dragon Well, Jasmine, Sencha Dancha, Hojicha, Genmaicha, Gyokuro, Spider Leg, Matcha, and Tencha.
Oolong Tea
The name oolong literally translates as “Black Dragon” and is very popular in China. Oolong teas feature partly oxidized leaves and combine the taste and colour qualities of black and green tea. Extremely flavourful and highly aromatic, oolong teas are consumed without milk and sugar. Varieties of oolong tea include: Formosa Oolong, Ti Kuan Yin, Formosa Pouchong, and Black Dragon.
Black Tea
Most commonly used in North American tea bags, black tea is made from fully oxidized leaves, which produce a hearty deep rich flavour in a coloured amber brew. Popular black teas include: Assam, Ceylon, Darjeeling, Earl Grey, Keemun, Lapsang Souchong, Sikkim, Yunnan, and popular blends such as English Breakfast, Irish Breakfast and Russian Caravan.
Pu-erh Tea
This tea is produced in the Yunnan province of China and is buried after oxidization. It is the only tea that is aged. The tea is full bodied with earthy notes.
