Loose-leaf tea is superior in both flavor and health benefits. Whole, intact leaves retain the full components of the teas which are diminished with the chopping, grinding and sifting that prepares tea for tea bags. Loose-leaf teas unfurl while steeping and release their full aroma, taste and goodness.
Black Tea
1st drying: The leaves picked from the tea plant are spread out over mats for vaporization in the sun. Another method for drying the leaves is by blowing currents of warm air over them. In the drying phase the leaves lose about 60% of their moisture.Rolling: The process of rolling the leaves has the purpose of releasing the liquids found in the leaf in order to allow the fermentation and oxidization of the leaf to begin.Fermentation: During the leaves' fermentation process, the enzymes within the leaves are bound to the oxygen in the air. This process causes the leaves to blacken and this is what creates the typical flavor of the tea. The fermentation is conducted by blowing currents of humid air over the leaves. This stage takes about 3 hours.
2nd drying: An additional drying stage is crucial to stopping the oxidization process. At the end of this process a long-lasting, stable product is produced.
Green Tea
1st drying: After the tea picking, the leaves are sun-dried on bamboo trays for a few hours.Roasting The tea leaves are "stir fried" in hot roasting pans in order to vaporize additional moisture.Rolling: The leaves are manually rolled.2nd drying: The tea leaves are put back into the pans for additional drying and are also often rolled once more. This is done in order to give them their final shape.
Green tea production does not include the fermentation stage. Without the oxidization which occurs during the fermentation stage, the leaves retain their original green color and their delicate flavor.
White tea
Tea picking: The tea buds are picked before ripening and openingDrying: The closed buds are sun-dried.
The process of producing white tea does not include the rolling and fermentation stages.The delicate leaves are hardly processed at all in order to preserve the original refreshing taste of the tea plant. White tea is produced in small quantities and is very expensive.
Oolong Tea
The process of producing oolong tea is almost completely identical to that of black tea, except for a shorter fermentation stage. This makes the flavor of oolong tea slightly weaker than that of black tea.
Herb And Fruit Infusions
Herb and fruit infusions are comprised of various combinations of natural plants and fruits and include: blossoms, stems, roots, fruits, herbs and buds. The infusion mixtures are caffeine and sugar free and are sweetened by the natural sugars in the fruits.
Rooibos Infusion - Red Tea
The rooibos plant was discovered in the 17th century in South Africa by the local tribes of the Cape town area. These tribes used the entire rooibos plant to create a refreshing, aromatic drink with medicinal benefits. When dried, the leaves take on a red-brown hue which is where the plant gets its name: rooibos meaning "red bush". Similar to the benefits of green tea, the rooibos plant is also rich in vitamins, minerals and antioxidants which help prevent numerous chronic diseases. The rooibos infusion also assists the digestive system and eases heartburn and nausea. The rooibos infusion is caffeine free as well.
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