black tea is the class of tea that is considered to be fully oxidized. It’s actually processed to become dark. this means that enzymatic oxidation is encouraged. with black tea, the leaf is not cooked until it has oxidized to a point that the tea master making the tea determines is enough. the resulting infusion of a black tea is a coppery ‘red’. due to the hearty tea leaf varietals traditionally selected, the infusions tend to be higher in caffeine than other teas.
green tea is processed early to prevent much oxidation. the ‘green’ in green tea is fixed into the leaf through heat: either steaming or pan-firing the leaves. each process brings out those classic green tea notes, which range from really vegetal and grassy to buttery and nutty with hints of alfalfa, persimmon, and hay. depending on where and how it was processed, a green tea can have a strong or delicate flavor.
mountain tea or oolong tea is the category of semi-oxidized teas. the process for making an oolong tea is different for each kind, but includes nuances from green and black tea production. oolong teas are very much like wine in that geographical origin can signal a specific tea bush variety, micro-climate and/or tradition of processing.
earth tea or pu-erh tea is named after the market of the city of Pu-erh in the Yunnan province of China, the spot this tea was historically brought for sale from surrounding farmlands. pu-erh can be raw or cooked, undergoing a fermentation process that instills complex layers of pungent earth, moss, damp wood and sweetness within.
herbal tea or herbal infusions, herbal blends, and botanicals are mostly caffeine-free but still packed with many of the same health benefits and mood elevating qualities we love in tea. perfect for the caffeine-sensitive or for drinking late night our selection of herbal blends and botanicals are from organic and fair-trade herbs, spices, roots, leaves, seeds and flowers.