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Black Tea

Black tea 100% oxidised and is produced using one of two methods: Orthodox or CTC.
Orthodox: the leaves remain whole or only partially broken. They are picked, withered to reduce moisture, rolled, oxidised to create colour & flavour, dried to stop oxidation then graded.
CTC (Cut, Tear, Curl): the leaves are cut into fine pieces instead of rolled. This means they oxidise faster, producing a one-dimensional, consistent, strong and bold black tea. They also fit into teabags easily.
Black teas are darker in colour and higher in caffeine than the less oxidised teas (green, white) due to being the most heavily processed. This also contributes to the flavour profiles that develop.
They are approximately 90% of ALL tea consumed worldwide, and are grown throughout India, China & Sri Lanka.

To brew:

 – 1 teaspoon per cup,
– Add freshly boiled water,
– Steep for 3-5 minutes then pour.

Oolong Tea

The name Oolong comes from the Chinese ‘Wu’ (black) and ‘Lung’ (dragon).  Oolong leaves are semi-oxidised (25-75%), which means that it sits in between Green and Black teas and can take on tastes varying from light and delicate to floral and full flavoured. They are most commonly produced in Taiwan.

Oolong tea leaves undergo processes that include withering under strong sun and partial oxidation which determines the degree of colour in the leaf and flavour profile. The leaves are then shaped, rolled or twisted before dried.

Oolong contains many health benefits due to the high levels of tea polyphenol antioxidants, minerals and vitamins and amino acids.

To Brew:

– 80-85 degree Celsius water,

– steep for 2-3 minutes.

Green Tea

Green teas can vary significantly, due to the unique individual harvesting and processing methods, and their country of origin.
 The leaves are only partially oxidised, unlike Black leaves which are fully oxidised, and is mainly produced and consumed in Asia. Japanese Green teas are immediately steamed after picking to stop the oxidation process, whereas Chinese Greens are often pan-fired, which can slightly ferment the leaves. There are many different types, and a variety of different processes used including hand-rolling. Variations can then be blended with infusions to create speciality green tea blends.
Green teas are becoming world renowned for their health benefits and due to the minimal processing, caffeine levels are much lower than that in Black teas. This also increases antioxidant levels,  which aid in inhibiting the increase of blood pressure and blood sugar, lowering cholesterol and the risk of developing cancer cells.

To Brew:

– Half teaspoon per cup,
– 70-80 degree water
– Steep for 1-2 minutes then pour.

The leaves can be re-infused up to 3 times.

White Tea

White teas are the rarest in the world, produced on a very limited scale, and predominantly in North East Fujian China. (Sri Lanka & India in more recent years) There is no picking on rainy days or when the frost is on the ground. When the time is right, the workers carefully hand-pick the young leaves & silver buds at day break so that the buds remain unopened.
 White tea is steamed and dried immediately after plucking to prevent oxidation, which produces a light, delicate taste with high antioxidant levels and low caffeine content.

To Brew:

– 1 teaspoon per cup,
– Add 70-80 degree celcius water
– Steep for 1-2 minutes then pour.

Herbal and Fruit Tea

Herbal teas and tisanes are consumed largely for their medicinal properties. Blends are be made up of fresh and dried ingredients and do not contain any traditional tea leaves from the Camellia Sinensis plant.
Ayurveda roughly translates to ‘Knowledge of Life’ and is an ancient system in India, that takes care of your every realm- Physical, mental and spiritual. Herbal infusions can include blossoms, spices, seeds, leaves and roots and are combined to keep your mind, body and soul in balance.
Fruit infusions, tisanes and melanges are made of frozen dried pieces, spices and blossoms to create colourful, sweet and aromatic beverages which can be enjoyed hot or iced.

To Brew:

– 1 heaped teaspoon per cup,
– Add freshly boiled water,
– Steep for 3-5 minutes then pour.

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