Welcome to our Black Tea Selections
To produce black tea, the tea leaves are plucked by hand and then left out in the sun until they are pliable enough to be rolled without the leaf splitting. The leaves are then put into a mechanical tumbler and rolled. This process causes the leaves juices to react with the air and then oxidize. The green leaves turn black and are then fired in huge drying ovens to produce the final product. Black tea is the most common tea consumed in this country and is cultivated in China, India, Sri Lanka, Africa and Indonesia. To add a varying taste to black teas, they are oftentimes flavored with bits of fruit or scented with fruit essence.
Brewing Tips: Black tea should be made with cold, filtered water that has been brought to a rolling boil (205-212° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Black tea should be steeped for 4-5 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. It is important to remember that Darjeeling teas require a shorter brewing time and should only be steeped for 3-4 minutes.
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.
Welcome to our Rooibos Selections
Also known by its English translation, Redbush, this “red tea”, is grown only in South Africa. Rooibos is caffeine free, low in tannins, and high in antioxidants, thus making it beneficial to your body’s health and well being. When brewed, Rooibos produces a reddish amber cup that has a milder flavor than black tea with no after taste.
Rooibos Herbal Tisane should be made with cold, filtered water that has been brought to a rolling boil (205° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Rooibos Herbal Tisane should be steeped for 5-7 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping.