teaprocess

Black Teas

Black tea undergoes processing to fully oxidize the leaf, allowing natural
and robust flavors to emerge. First the leaves are allowed to wither on
racks for anywhere from eighteen to twenty four hours, and then they
are rolled, which bruises and crushes the leaf releasing the juices and
enzymes locked inside. Fermentation begins during the rolling period,
after which the leaves are spread thinly and allowed to oxidize fully. The
oxidation that takes place during fermentation is largely responsible for
the flavor, color and strength of black tea.

Oolong Teas

Oolong tea encompasses all the tea that is partially fermented. Skillful
timing and careful handling during the manufacturing process
determine the final outcome in your cup. The teas can range from 8%
oxidation levels, to 80% oxidation levels. This wide variance creates a
spectrum of flavors, colors, and aromas, that range from very green to
dark full brews. Oolongs are designed to be infused several times, each
infusion yielding its own special flavor and characteristic.

Green Teas

Green tea is rapidly gaining popularity in the west due to its health
benefits of low caffeine, anti-oxidants, vitamin C and fluoride. The tea is
unfermented and is as close to the natural state of the Camellia Sinensis
Leaf as is possible to preserve. The leaves are allowed to wither only
slightly after picking, and are then rolled and dried before they can
oxidize. Green tea is more delicate than black and oolong, and should be
appreciated for the subtler taste and light aroma and color.

White Teas

White tea is rare and produced on a very limited scale. Buds are picked
before they open, allowed to wither slightly , and then dried with hot air
to prevent any oxidation. They are very delicate, with a pale liquor.