There’s a whole world of teas out there beyond the typical green and black. We want to go over the different types and their flavor profiles!

White tea

White tea is the least processed of the true teas, true tea being the opposite of herbal infusions. It undergoes a simple manufacturing process that consists of a straightforward process, harvesting tea leaves and then immediately drying them outdoors in natural light. All white teas are produced in the Fujian province in China. Only baby tea leaves are used to create this type of tea.

White tea consists of 2 popular varieties, Silver Needle and White Peony.
Silver Needle is made using buds of the tea leaf plant and offers a subtle sweet honeysuckle taste. White peony is made using both the leaf and buds and has a sweet, sharp flavor.

Tea Tip: Best if infused for 1-3 mins.
Benefits: Beneficial for stress, weight loss, and detoxification.

Green tea

Green tea leaves do not undergo an oxidation process, just like white tea. However, they do undergo a multi-step production process; they are harvested and then withered of their moisture content. The leaves are then pan-fried or steamed at high temperatures to induce drying. During this process, tea masters roll the leaves into pearls or long twigs depending on the green tea varietal.
Popular varieties of green tea include matcha, gunpowder, and sencha green teas, which are the most popular tea in Japan.

Tea Tip: Best if infused for 2 minutes
Benefits: Perfect for metabolism, lowering cholesterol, and blood pressure.

Oolong tea

Called ‘Wulong tea’ in China where it’s been used for centuries. It’s a semi-oxidized tea with a strong flavor profile. The leaves are harvested then undergo a process of drying, rolling and semi oxidation and whitening. Oolong tea also undergoes a fermentation process but is stopped early before applying heat to the leaves.

Tea Tip: Best if infused for 3 mins.
Benefits: Have the combined qualities of green and black tea.

Black tea

Black tea is known in the western world as black tea, and in China, as ‘red tea.’ This true tea is the most processed of tea varieties. It undergoes a process of whitening, rolling, oxidation, and drying that result in a dark brown or reddish amber hue when in liquid form.

Tea Tip: best if infused for 3-5 mins.
Benefits: Perfect for raising low blood pressure.

Pu-Erh tea

Revered in Asia for its health benefits, pu’er or pu-erh teas are actually post oxidized. There are two types of pu-erh tea consisting of raw and aged varieties. Raw pu-erh tea is made by harvesting tea leaves from the Camellia sinsesis plant and immediately subjecting the leaves to high temperatures. The heat destroys the enzymes that typically oxidize when exposed to air, resulting in a green tea like varietal.

Aged pu-erh, on the other hand, is post-fermented and aged like fine wines for a more robust flavor.

Tea Tip: Best if infused for 1-2 mins.
Benefits: Boosts immunes system, perfect against cold and relieves pain.