The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Tea infusions ( Camellia Sinensis ) were useful for treating ailments, calling Tea the "Empress of all Herbs".
Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
The health effects of tea have been examined ever since the first infusions of Camellia Sinensis about 4700 years ago in China.
White tea (Bai Cha)
is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province. More recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India. White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow, light to the taste, and is free shaped.
Silver Needle Organic from Fujian, China
Bai Mu Dan Organic from Yunnan, China
Aged Bai Mu Dan from Yunnan, China
Moonlight Wild from Yunnan, China
Ancient Trees Yuengbaicha from Yunnan, China
Silver Yeti Organic and Fair Trade from Nepal
Green tea (Lu Cha)
is made from the leaves that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West, where black tea has been the traditionally consumed tea. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Jasmine Pearls Organic from Fujian, China
Dragon Well Organic from Zhejiang, China
Heavenly Blue Peak from Zhejiang, China
Lao Shan Lu Cha Organic from Shandong, China
Teahouse Matcha Organic from Kagoshima, Japan
Midori Matcha Natural from Shizuoka, Japan
Ceremonial Grade Matcha from Wazuka, Japan
Sencha Select Organic from Wazuka, Japan
Genmaicha Organic from Wazuka, Japan
Kukicha Organic from Kagoshima, Japan
Gyokuro Natural from Wazuka, Japan
Ganesha Green, from Nepal
Sejak from Hadong, South Korea
Oolong (Wulong Cha)
is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gong Fu tea. The name oolong tea came into the English language from the Chinese meaning "black dragon".
Mao Xie (Hairy Crab) from China
Drunken Concubine (Zui Gui) from Fujian, China
One Bush (Phoenix Bird) from Guangdong, China
Wuyi Yan Cha from Fujian, China
Tie Guan Yin (Iron Goddess of Mercy) from Fujian, China
Rou Gui Organic from Fujian, China
Milky Organic from Pinglin, Taiwan
Dong Ding Organic from Nantou, Taiwan
Oriental Beauty, from Taiwan
GABA #12 Organic from Pinglin, Taiwan
Black tea (Red) (Hong Cha)
is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese language and the languages of neighboring countries, black tea is known as "red tea or Hong-cha", a description of the color of the liquid; the Western term "black tea" refers to the color of the oxidized leaves.
Golden Monkey Organic from Fujian, China
Black Dragon from Fujian, China
Ancient Wild Red from Yunnan, China
Earl Grey Supreme Organic from Yunnan, China
Lapsang Souchong from Fujian, China
Elevation Sun Moon Lake Organic from Nantou, Taiwan
Golden Assam Organic from Assam, India
Darjeeling Organic and FT from India
Masala Chai Organic from India
Noir Organic from Rarjstan, Nepal
Balhyo-cha from Handong, South Korea
Wa-koucha from Wazuka, Japan
fermented (Hei Cha)
2002 Wild Liu Bao from Guanxi, China
2017 Fuzhuan Wild Trees from Hunan, China
Pu-erh tea
is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Our selection of both Sheng and Shou puerh tea includes over 45 different ones, some made from leaves of ancient trees.
Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking, it includes aspects of: tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.
The health effects of tea have been examined ever since the first infusions of Camellia Sinensis about 4700 years ago in China.
White tea (Bai Cha)
is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province. More recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India. White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow, light to the taste, and is free shaped.
Silver Needle Organic from Fujian, China
Bai Mu Dan Organic from Yunnan, China
Aged Bai Mu Dan from Yunnan, China
Moonlight Wild from Yunnan, China
Ancient Trees Yuengbaicha from Yunnan, China
Silver Yeti Organic and Fair Trade from Nepal
Green tea (Lu Cha)
is made from the leaves that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West, where black tea has been the traditionally consumed tea. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Jasmine Pearls Organic from Fujian, China
Dragon Well Organic from Zhejiang, China
Heavenly Blue Peak from Zhejiang, China
Lao Shan Lu Cha Organic from Shandong, China
Teahouse Matcha Organic from Kagoshima, Japan
Midori Matcha Natural from Shizuoka, Japan
Ceremonial Grade Matcha from Wazuka, Japan
Sencha Select Organic from Wazuka, Japan
Genmaicha Organic from Wazuka, Japan
Kukicha Organic from Kagoshima, Japan
Gyokuro Natural from Wazuka, Japan
Ganesha Green, from Nepal
Sejak from Hadong, South Korea
Oolong (Wulong Cha)
is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gong Fu tea. The name oolong tea came into the English language from the Chinese meaning "black dragon".
Mao Xie (Hairy Crab) from China
Drunken Concubine (Zui Gui) from Fujian, China
One Bush (Phoenix Bird) from Guangdong, China
Wuyi Yan Cha from Fujian, China
Tie Guan Yin (Iron Goddess of Mercy) from Fujian, China
Rou Gui Organic from Fujian, China
Milky Organic from Pinglin, Taiwan
Dong Ding Organic from Nantou, Taiwan
Oriental Beauty, from Taiwan
GABA #12 Organic from Pinglin, Taiwan
Black tea (Red) (Hong Cha)
is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant, used for most other types of teas, and the large-leaved Assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese language and the languages of neighboring countries, black tea is known as "red tea or Hong-cha", a description of the color of the liquid; the Western term "black tea" refers to the color of the oxidized leaves.
Golden Monkey Organic from Fujian, China
Black Dragon from Fujian, China
Ancient Wild Red from Yunnan, China
Earl Grey Supreme Organic from Yunnan, China
Lapsang Souchong from Fujian, China
Elevation Sun Moon Lake Organic from Nantou, Taiwan
Golden Assam Organic from Assam, India
Darjeeling Organic and FT from India
Masala Chai Organic from India
Noir Organic from Rarjstan, Nepal
Balhyo-cha from Handong, South Korea
Wa-koucha from Wazuka, Japan
fermented (Hei Cha)
2002 Wild Liu Bao from Guanxi, China
2017 Fuzhuan Wild Trees from Hunan, China
Pu-erh tea
is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Our selection of both Sheng and Shou puerh tea includes over 45 different ones, some made from leaves of ancient trees.
Steeping Guidelines
These are general guidelines and will help you brew loose tea leaves, but since tea is a personal experience remember to try different steeping times and tea amounts to fit your taste and make a perfect cup for yourself.
Average amount of tea leaves per 8 Oz cup is 3 to 4 grams, consider this ratio when you are using a larger teapot or a gai-wan.
White tea
water temperature 176 F
steeping time 4 minutes, multiple infusions
Green tea
water temperature 176-185 F
steeping time 1 minute, multiple infusions
Oolong tea
water temperature 194-203 F
steeping time 3 minutes, multiple infusions
Black tea
water temperature 203-212 F
steeping time 3 minutes, multiple infusions
Puerh tea
water temperature 212 F
steeping time 0.5 minute, multiple flash infusions
These are general guidelines and will help you brew loose tea leaves, but since tea is a personal experience remember to try different steeping times and tea amounts to fit your taste and make a perfect cup for yourself.
Average amount of tea leaves per 8 Oz cup is 3 to 4 grams, consider this ratio when you are using a larger teapot or a gai-wan.
White tea
water temperature 176 F
steeping time 4 minutes, multiple infusions
Green tea
water temperature 176-185 F
steeping time 1 minute, multiple infusions
Oolong tea
water temperature 194-203 F
steeping time 3 minutes, multiple infusions
Black tea
water temperature 203-212 F
steeping time 3 minutes, multiple infusions
Puerh tea
water temperature 212 F
steeping time 0.5 minute, multiple flash infusions