Black Tea
Many people new to the world of tea are most familiar with black tea. Popular breakfast blends like English Breakfast and Irish Breakfast are other examples of black tea. Black teas tend to be relatively high in caffeine, with about half as much caffeine as a cup of coffee. They brew up a dark, coppery color, and usually have a stronger, more robust flavor than other types of tea.
To produce black tea, tea leaves are harvested, wilted, and then lightly crushed. Some types of black tea, such as Irish Breakfast, are broken up into even smaller pieces using a method known as crush-tear-curl, or CTC. The tea leaves are then fully oxidized, which turns them a brownish-black color.
Green Tea
Green tea is another type of tea made from the camellia sinensis plant. Green teas often brew up a light green or yellow color, and tend to have a lighter body and milder taste. They contain about half as much caffeine as black tea (about a quarter that of a cup of coffee.)
Green tea is harvested and then immediately either steamed or pan-fired in order to halt the oxidation process. Stopping oxidation soon after harvest is what gives green tea leaves their bright green color and their light, vegetal taste. The tea leaves are then rolled or pressed into their final shape and dried.
Chinese green teas are usually pan-fired after harvest in order to stop the oxidation process. These teas tend to be milder than Japanese green teas, and brew up a soft golden color, with a light body and a mellow flavor.
White Tea
White tea is a delicate, minimally processed tea that is highly sought after by connoisseurs and enjoyed by experts and novices alike. White tea has a light body and a mild flavor with a crisp, clean finish. White tea tends to be very low in caffeine, although some teas may be slightly higher in caffeine. White tea is minimally processed before being dried and packaged. In some cases, as with silver tip and silver needle teas, white tea is harvested from the very first tips and buds of the tea plant, before they open to form full leaves.
Oolong Tea
Oolong is a partially oxidized tea, placing it somewhere in between black and green teas in terms of oxidation. Oolong teas can range from around 10-80% oxidation, and can brew up anywhere from a pale yellow to a rich amber cup of tea. Many oolongs can be re-infused many times, with subtle differences and nuances of flavor in each successive cup.
Many types of oolong teas, such as Milk Oolong, are grown from special varieties of the tea plant cultivated for many years in order to impart unique flavors to the tea. Oolong teas are harvested, wilted, and then undergo partial oxidation. Depending on the type of oolong, they may be oxidized for only a short period of time, or may undergo more thorough oxidation almost to the level of a black tea. Some oolong teas are then shaped by hand into small, tightly rolled balls before being dried and packaged.
Pu-erh Tea
Pu-erh tea is an aged, partially fermented tea that is similar to black tea in character. Pu-erh teas brew up an inky brown-black color and have a full body with a rich, earthy, and deeply satisfying taste. Pu-erh teas are fairly high in caffeine, containing about the same amount as black tea (half that of a cup of coffee.)
Pu-erh is initially processed in a way similar to green tea. Leaves are harvested, steamed or pan-fired to halt oxidation, and then shaped and dried. After the leaves dry, they then undergo a fermentation process. Sheng pu-erh is produced using a traditional method, where tea leaves are aged using a longer and more gradual process. Shou pu-erh is produced using a modern, accelerated fermentation method. Both types of pu-erh are often aged for several years, as the rich and earthy flavors of the tea often improve over time. The pu-erh teas we carry are aged for about three years.
Rooibos
Rooibos is a particular type of herbal tea made from a plant native to South Africa. These teas are sometimes also referred to as red tea or red bush tea, and are naturally caffeine free. Rooibos has a full body similar to that of a black tea, which makes it a good option for people who enjoy black tea but are looking to avoid caffeine. It has a pleasant natural sweetness, and is delicious when taken on its own or with a splash of milk.
Purple Tea
Purple tea is a relatively new kind of tea, and has only been commercially available for a few years. The tea is produced from a rare purple-leaved tea plant found growing wild in the Assam region of India. Today, purple teas are primarily produced in Kenya, Africa. They have a light body and mellow flavor, and are extremely low in caffeine and high in antioxidants and anthocyanins.
Purple tea is usually produced in a manner similar to oolong teas. The leaves are harvested, wilted, and undergo partial oxidation before being shaped and dried. When brewed, purple tea brews up a light reddish-purple, thanks to the unique color of its leaves.
Matcha
Matcha is a type of powdered green tea popular in Japan. It can be consumed on its own when whisked with water, and can also be added to lattes, smoothies, and baked goods. Matcha has a smooth, rich flavor with notes of umami and just a hint of bitterness.
Matcha is produced from special tea plants that are shaded for at least three weeks prior to harvest. The shading process increases the chlorophyll in the plants, which gives them a deep emerald green color. It also increases the caffeine and l-theanine present in the tea and contributes to the unique umami flavor of the tea. The leaves are steamed immediately after harvest in order to halt the oxidation process. When the leaves are shaped and dried like a typical green tea, they are known as Gyokuro. To make matcha, these leaves are stone-ground into a very fine powder.
Mate Tea
Mate is a tea-like drink made from a plant native to South America. Although mate is not related to the camellia sinensis tea plant, it does contain caffeine. Mate is traditionally prepared in a hollow gourd by adding leaves and hot water to the gourd to steep. The tea is then consumed through a filtered straw known as a bombilla. In many South American countries, mate is shared among a group of friends by drinking and refilling the same gourd as it is passed from person to person. Mate can also be prepared in the same way as other teas and tisanes, by steeping the leaves in an infuser or filter in a mug or pot.
Herbal Teas
Herbal teas are composed of a blend of different herbs and spices. In general, herbal teas contain no caffeine. There are a wide variety of different kinds of herbal teas, including both single-ingredient teas like Peppermint and Chamomile, as well as creative blends that might contain black ,green or / and white teas. ( thus caffeine)
Herbal teas are also sometimes called herbal infusions or tisanes. Popular herbal tea ingredients include peppermint, chamomile, hibiscus, ginger, lavender, and more. Herbal blends often have medicinal properties, and depending on the blend can be used to treat everything from sore throats to upset stomachs.
Try out our beloved tea selections at https://natearal.com/shop/. Our tea range is a delightful opportunity to explore a variety of teas, refine your palate and diversify your habits.The tasteful blends have been composed of purely natural ingredients to cater for the needs of various locations and thus appeal to a broad audience.
Tea enjoyment with no compromise!