White Tea

Welcome to our White Tea Selections

Hand-plucked within two days of the maturing of the first buds, this is the most delicate type of tea. Once gathered, the tea buds are steamed, allowing the natural moisture to evaporate before being dried in the open air. Most white tea is grown in limited quantity in the Fujian Province of China. When brewed, it yields a pale yellow liquor with a light, sweet flavor and clean finish.

Brewing Tips: White tea should be made with cold, filtered water that has been brought to a rolling boil and then allowed to cool for just under a minute (180° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the water over the tea leaves. White tea should be steeped for 2-3 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. When brewed, white teas yield a pale, clean tasting liquor in the cup.

Green Tea

Welcome to our Green Tea Selections

To produce green tea, the fresh tea leaves are carefully placed on large bamboo trays and allowed to dry in the sunlight. The leaves are then placed into small hot roasting pans and quickly moved about. They are continuously rolled into balls and then re-roasted for several hours at a time. This process stops the chemical changes from occurring in the leaf by never allowing it to whither and ferment. By eliminating the fermentation process, the dry leaf retains its green color and natural composition. Green teas vary in shape and size, ranging from twisted, curled, flat, pointed, half-moon crescent and tight pellet shapes.

Oolong Tea

Welcome to our Oolong Tea Selections

Oolong tea is often referred to as a “semi-fermented” tea and is principally manufactured in China and Taiwan (Formosa). After plucking, this type of tea is allowed to wilt in direct sunlight and is then shaken in bamboo baskets to lightly bruise the leaf. The chemicals in the leaf react with the air, producing a reddish leaf color. After a desired amount of time, the leaf is fired and the fermentation process is halted. These steps create the unique appearance and flavor of the two different types of oolong teas. China oolong teas are typically allowed to ferment for a shorter period of time and are therefore lighter in taste and appearance than most Formosa oolong teas.

Brewing Tips: Oolong tea should be made with cold, filtered water that has been brought just short of a rolling boil (190-205° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Oolong tea should be steeped for 3-4 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. When brewed, China Oolong teas yield a pale, orangey-brown liquor in the cup, while the Formosa Oolong’s brew is a darker red.

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