White

White

6 Item(s)

per page

1

6 Item(s)

per page

1

White

Unfermented, young tea leaves.


Originally harvested from wild tea bushes, white tea was discovered by ancient tea connoisseurs who were always on the lookout for the ultimate tea. They found that the immature buds had the most delicate flavor.


FROM WHERE? Northern Fujian Province, China

 

White tea is closest to its natural form as it is not oxidated, rolled or torn like other teas. Therefore it is thought to contain the most antioxidants of any teas, as well as a slightly higher level of catechin (a polyphenol antioxidant). White tea also contains high levels of the amino acid theanine, which is prized for its relaxation and mood enhancing properties.

 

COLOR: Light

AROMA: Delicate, floral

TASTE: Complex, subtle, floral

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Green

Unfermented tea leaves.


Green tea is generally considered to be the healthiest type of tea because it is unfermented. Studies show that green tea is rich in minerals like iron, sodium and potassium and in vitamins such as carotene, A, D, B1, B2, and C.


FROM WHERE? China, Japan

 

Chinese green tea, known for its mild and subtle taste, has a refreshing aroma and pale hues. The leaves range in appearance from silver to deep emerald.

 

Japanese tea leaves are often a brilliant green, reminiscent of the lush gardens they are grown in. The liquor ranges from jade green to light yellow with a fragrant, puckery and slightly sweet taste.

 


COLOR: Light yellow to deep emerald

AROMA: Refreshing

TASTE: Subtle, delicate, slightly sweet


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Oolong

Semi-oxidized tea leaves.


Oolong undergoes the same treatment as black tea but for less time and only the edges of the leaves are rubbed. During infusion, oolong leaves turn bright green in the center and red towards the edges.



FROM WHERE? Taiwan, China


There are two main types of oolong, one grown in China and the other grown in Taiwan (Formosa). Oolong from China is oxidized only 12-20%, resulting in pale yellow liquor with a distinct, fresh taste. Taiwan oolong on the other hand, is usually 60% oxidized and is known for its golden liquor and exquisite, flowery aroma. 

 

COLOR: Pale yellow to golden

AROMA: Flowery, orchid-like

TASTE: Fresh, floral


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Black

Fermented tea leaves.


Black tea gets its color and character from the processing of the leaves. Once picked, the leaves are oxidized, resulting in higher levels of soluble caffeine and tannins.
Although green and white teas are touted for their health-giving properties due to their high antioxidant content, black tea is still a healthy beverage as it contains antioxidants, polyphenols, vitamins, and essential oils which aid in digestion.



FROM WHERE? Sri Lanka, India, China


Black tea is grown in China, India, Sri Lanka, and Africa, and is the most common type of tea drunk in the Western world. The leaves range in colour from brown to black, often with golden or silver tips. 

 

COLOR: Bright copper

AROMA: Full, round

TASTE: Malty to floral



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Herbal

Tisanes and herbal infusions do not contain caffeine, so they help replenish the body of lost water, making them perfect to drink after an invigorating workout. Brilliant hot or cold!


Fruit tisanes and herbals are very refreshing, taste great and have a slew of health benefits. They contain many nutrients that are important to our bodies, including Vitamins A, B2, C, D, E and Folic Acid (B9) and minerals such as Potassium, Calcium, Iron, Magnesium and Manganese.



FROM WHERE? TEALEAVES sources its flowers, fruits and spices from 60+ countries
Germany (Herbs & Flowers)
Canada (Berries, other fruits)
China (Flowers)
Portland (Peppermint)
Egypt (Chamomile)
France (Lavender)
Argentina (Yerba Mate)
USA (Citrus Peels)
India (Saffron, Cardamom)


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