:: What is true tea?
Tea is the dried leaf of the Camellia sinensis plant. Indigenous to both China and India, the plant is now grown in many countries around the world. Teas that do not contain flavorings or additives, we call ‘true’ teas.

:: What is herbal tea?
Herbal tea is not actually tea, but rather an herb or a mix of herbs. Only in the United States are these herbal mixtures called tea. They are usually referred to as an infusion or tisane in other parts of the world.

:: What is medicinal tea?
Medicinal teas are made from specific herbs, flowers and extracts that may be beneficial. Wide varieties are available – some have significant scientific backing to their claims, others do not. True teas have been widely studied for their health benefits. Green tea as well as black tea both contains polyphenols researched for their antioxidant and other healthy properties. In addition to, the green tea is richer in vitamin C which makes it more popular.

:: What is the difference between Green and Black tea?
All tea comes from the Camellia sinensis plant, a warm-weather evergreen plant. How the fresh leaves of the tea plant are processed and their level of contact with oxygen are what determine which type of tea it becomes. During oxidation, tea leaves undergo natural chemical reactions that result in distinctive color and taste characteristics. Black tea is allowed to oxidize whereas green tea is not oxidized at all. Oolong tea falls somewhere between green and black teas because the leaves are only partially oxidized.

:: What is the difference between loose-leaf teas and the tea in a tea bag?
The industry term for what goes into tea bags is ‘fannings’ or ‘dust’. Only the smallest particles of tea, trailings of mass production, make it into tea bags. Usually, the tea is processed entirely by machine. From picking through packaging, the human-hand never enters the process; the result is correspondingly soulless.

Technically, it is possible to put good-quality tea into a bag. We still have major reservations about tea bags. Whole-leaf tea needs room to unfurl and release its flavor. This isn’t possible in a small tea bag. Breaking up the tea leaf so it can steep within a bag alters the character of the tea. Small particles quickly release all of their tannins into hot water, promoting over-steeped, bitter tea that dries the tongue. Tea bags are not able to withstand several infusions. All their flavor is quickly dispersed. Decaffeinating tea bags is less effective because the tannins release almost as quickly as the caffeine. Finally, part of enjoying tea is watching the leaf unfurl as it steeps—it can tell you a lot about the tea.

:: How do I know when the tea is steeped correctly?
The only way to tell is to taste it. Don’t rely on the color unless you are familiar with a specific tea. There are some general guidelines for steeping tea, but, in the end, personal preference should be your guide.

:: How much caffeine does tea have in it?
Tea has a wide range of caffeine depending upon the type of tea, plant variety, and brewing style. Generally, green teas contain 5-20 milligrams, Oolong teas contain 35-45 milligrams, and Black teas have 45-60 milligrams of caffeine in an 8 oz. cup. By comparison, a typical cup of coffee has roughly 125-185 milligrams of caffeine.

:: Is Green tea really as healthy as people say it is?
There is an increasing body of scientific evidence that points to the many health benefits of Green tea – especially in its high contents of polyphenols - powerful anti-oxidants.

:: How is flavored tea made?
Traditionally, jasmine tea is made by exposing green tea (or a light oolong) to fresh jasmine at night when the flowers are most fragrant. They are then separated during the day. This process is repeated several times. This is the one flavored tea in which high qualities of both tea and jasmine are occasionally used to create a wonderful beverage. Other flavored teas are made by adding essential oils (bergamot for Early Grey), herbs, spices, perfumes or even synthetic flavorings.

:: What does ‘Flush’ mean, when referring to Darjeeling tea?
In tea, the tender apical portions of shoots comprising the terminal bud, the internodes and two or three expanding leaves immediately below it, which together constitute the crop, the ‘flush’. Flush refers to the four separate plucking seasons throughout the year, each known for it’s distinctive flavor. First Flush (March - April), Second Flush (May - June), Monsoon Flush (July - September) and Autumnal Flush (October - November) are the traditional names.

:: What is Gung Fu style?
Oolong tea is prepared in Taiwan and China in Gung Fu style. A large amount of leaves are used in a small clay pot. The infusions are very short, and all the liquor is poured off immediately into thimble cups. This method allows up to ten infusions using the same leaves.