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  • White: Least processed out of all the teas, white teas are naturally dried under sunlight to retain the polyphenols. White teas are known to have the most antioxidants out of all the tea types.
  • Green: Green tea is unoxidised. Chinese manufacturers pan-fired the leaves while Japanese manufacturers steam the leaves to maintain a vivid green color.
  • Oolong: Oolong tea is partially oxidized and can range from the color of a green tea to that of a black tea.
  • Black: Black tea is fully oxidized, hence it is dark in color and more astringent in taste.
  • Pu’erh: Pu'erh can either be processed as non-oxidized or oxidized, then fermented and aged to enhance the flavor of the tea

To bring out the best of teas, factors such as temperature, water and time are essential to make the perfect cup.

  • Temperature: As certain teas tend to be more delicate than others, the temperature would affect the flavors and bring out the astringency of the brew.
  • Water: In creating a perfect cup of tea, using the right type of water is crucial. Soft water suits the brewing of teas as it creates a gentle mouth feel and does not contain minerals that would affect the taste.
  • Time: Essentially, the longer the leaves are steeped, the more astringent the brew becomes, thus it is important to not over-steep white and green teas as they turn bitter after some time.

Chai Blends can be prepared in either of two different methods; steeping or the traditional boiling method.

Chai Blends
  • For steeping, simply infuse one teaspoon of leaf / spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk).
  • For boiling, mix 2 tsp chai, 1 cup water, and 1 cup milk in a saucepan. Bring to a boil then reduce the heat and simmer for 5 minutes. Remove from heat and stir in sugar or sweetener to taste. Strain into a mug or pitcher and enjoy. Chai can also be enjoyed over ice.

Pu-erh Tea

  • With Pu erh tea we typically wash the leaves twice for period of about 20 seconds each time. The third infusion is to be drank. The first two infusions wash the leaves and prime them, use the tea water to wash the cups. The third and fourth infusions don't require long infusions times at all (20 seconds or less). Pay attention to the taste and the infused liquor of the tea through successive infusions, as the leaves "give it up" you will want to extend infusion times to get more out of the leaves. Most Pu-erh can be infused anywhere between 4-5 times.
  • Using Teapot: Choose a teapot, covered cup, or glass, and preheat with hot water. Use a strainer to prevent leaves from entering the cup. Our Teapots all have built in strainer. Brew teas loose in tea pot, not in a small tea ball or infuser. This allows the leaves to open fully and release all their flavor. We use 1/TBS of tea for 400ml Tea Pot of water.
  • Note: My personal favorite way brewing Pp-erh is boiling method, as you brew chai blends.