Tea Education

True tea refers to either the infusion or the leaves of Camellia sinensis, an evergreen plant species native to Southeast Asia. There are two naturally occurring varieties of Camellia sinensis.
 -  Camellia sinensis v. sinensis are compact and bushy with small leaves.
This variety grows well at high elevations in cooler, cloudier climates.
 -  Camellia sinensis v. assamica are larger plants with broad leaves.
This variety responds well to a subtropical climate.

While the oldest Camellia sinensis plants still grow in Southeast Asia, tea is cultivated globally including throughout North and South America, Africa, and the Middle East. Tea grows comfortably at altitudes ranging from sea level to 7,000 feet, and in many types of soil including loam and well-drained clay.

While all true tea begins as Camellia sinensis, there are six main types or categories of tea. Each type is determined by the level of oxidation or enzymatic change, the leaves undergo after they are harvested. 

The different Tea types:
 - Green Tea: To produce green tea, the fresh tea leaves are carefully placed on large bamboo trays and allowed to dry in the sunlight. The leaves are then placed into small hot roasting pans and quickly moved about. They are continuously rolled into balls and then re-roasted for several hours at a time. This process stops the chemical changes from occurring in the leaf by never allowing it to ferment.

 - Yellow Tea:  Leaves are heated gently then covered and left to swelter over a short period.

 - White Tea:  Freshly harvested leaves are left to wither and naturally begin to oxide. Leaves retain some original green color, but also undergo some enzymatic change.

 - Oolong Tea:  Referred to as a “semi-fermented” tea and is principally manufactured in China and Taiwan.  After plucking, this type of tea is allowed to wilt in direct sunlight and is then shaken in bamboo baskets to lightly bruise the leaf. The chemicals in the leaf react with the air, producing a reddish leaf color. After a desired amount of time, the leaf is fired and the fermentation process is halted.

 - Black Tea:  To produce black tea, the tea leaves are plucked by hand and then left out in the sun until they are pliable enough to be rolled without the leaf splitting. The leaves are then put into a mechanical tumbler and rolled. This process causes the leaves’ juices to react with the air and then oxidize. The green leaves turn black and are then fired in huge drying ovens to produce the final product.

 - Pu-erh Tea:  There are several styles of Pu-erh, each requiring the leaves to sit for an extended amount of time so natural fermentation and oxidation may occur.
A tea’s grade indicates the size of its leaves. Since different leaf sizes infuse at different rates, the final step in quality tea production is grading, or sifting leaves into uniform sizes. One significant marker of quality is how thoroughly and consistently a tea has been graded—a well-graded tea results in an even, reliable infusion, while a poorly-graded tea will have a muddy, inconsistent flavor.

 - TGFOP (Tippy Golden Flowery Orange Pekoe: one of the highest qualities grades, consisting of whole leaves and golden leaf buds.)
 - GFOP (Golden Flowery Orange Pekoe: an open leaf with golden brown tips.)
 - FOP (Flowery Orange Pekoe: long leaves that are loosely rolled.)
 - OP (Flowery Orange Pekoe: long, thin, and wiry leaves, more tightly rolled that FOP leaves.)
 - Pekoe (Sort, small leaves, loosely rolled.)
 - Souchong (Broad, flat leaves.)
Broken Leaf:
 - GFBOP (Golden Flowery Broken Orange Pekoe: broken, uniform leaves with golden bud tips.)
 - FBOP (Flowery Broken Orange Pekoe: slightly larger than standard BOP leaves, often containing golden or silver leaf buds.)
 - BOP (Broken Orange Pekoe: one of the smallest and most versatile leaf grades, with a good balance of color and strength. BOP teas are useful in blends.)
 - BPBroken Pekoe: short, even, curly leaves that produce a dark, heavy cup. 

1.  Fill your kettle with water.   - we recommend filtered or purified water due to there are too many chemicals or impurities that will change the taste of your tea.
2.  Bring water to a rolling boil, or the desired temperature for a specific tea.

3.  Place a tea bag or tea ball into your cup and slowly pour water.   Do not pour water then insert tea, this will brew badly.

4.  Stronger v.s. Weaker Tea, if you prefer weaker tea increase the water and decrease the steep time.  If you want stronger tea decrease water and increase the steep time. Some Teas like Oolong, White Teas, and some Green Teas can be infused multiple times until flavor starts to fade.  

Suggested Steep Times:

  - Pu erh Tea: Steep time 1-1/2 - 5 minutes, 190 - 205 degrees Fahrenheit.

  - Black Tea (Red Tea): Steep time 4-5 minutes 200 - 212 degrees Fahrenheit.

  - Darjeeling Tea: Steep time 3 minutes 200 - 212 degrees Fahrenheit.

  - Oolong Tea: Steep time 3 - 4 minutes 190 - 205 degrees Fahrenheit.

  - Green Tea: Steep time 2 -3 minutes 170 - 180 degrees Fahrenheit.

  - White Tea: Steep time 2 - 3 minutes 175 degrees Fahrenheit.