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Tea


Green Tea

Green tea is made when oxidation is stopped in the leaf very soon after plucking.

This leads to a range of flavours from grassy and vegetal to toasty, sweet and umami. After plucking, the leaf is lightly withered, heated to prevent oxidation, rolled and then dried. Tea leaves slowly begin to oxidize as soon as they are plucked, so the ‘kill-green’ heating stage must occur within a couple of hours in order for minimal oxidation to occur. Therefore, unlike other teas, oxidation is not promoted in any way.

Learn more about green tea on our blog 

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White Tea

White tea is a lightly oxidized tea produced from the withering and eventual drying of fresh leaves. This leads to delicate and subtle oral, sweet flavours.

After careful plucking, the leaves or leaf buds are withered. This is a complex process involving both outdoor and indoor withering and careful control of the temperature, moisture level and ventilation. The leaves are spread on bamboo racks and are left whole and unbruised to wither for up to three days. Fans can be used to speed up the process. The timing depends on weather conditions, and is critical. During this time oxidation occurs (about 8–15 percent), but is not promoted. Too much oxidation will lead to a brown colour, too much handling causes the leaves to turn red or even black and if they are not dehydrated correctly the finished tea will taste stale or oxidized. After withering, the leaves are sorted according to the desired grade. Broken leaves are often removed.

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Oolong Tea

Oolong (wulong) teas are those that are partially oxidized. Oxidation in Oolong tea can range from around 15–80 percent, depending on the production method. This helps explain the variations in flavours, which range from light, fruity and sweet to woody, strong and roasty.

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Black & 'Fermented' Tea

Black tea is a fully oxidized tea, giving strong, robust, invigorating, sometimes malty teas with higher but varying levels of bitterness.

Once the leaves have been plucked they are withered for anything from 3–20 hours, before being rolled to promote oxidation. They are left until the right level of oxidation is reached, which can take up to 5 hours for Indian-style black teas and up to 12 for Chinese. When this is achieved the leaves are dried to stop the oxidation and stabilize the leaf. The finished leaf is then sorted

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Puer Tea

There are two types of Puer, Sheng Cha (raw tea) or Shu Cha (ripe tea) : explore our collection here

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