Black Teas
Black tea undergoes processing to fully oxidize the leaf, allowing natural and robust flavors to emerge. First the leaves are allowed to wither on racks for anywhere from eighteen to twenty four hours, and then they are rolled, which bruises and crushes the leaf releasing the juices and enzymes locked inside. Fermentation begins during the rolling period, after which the leaves are spread thinly and allowed to oxidize fully. When fermentation is considered complete, the tea is then fired to stop further oxidation. The oxidation that takes place during fermentation is largely responsible for the flavor, color and strength of black tea.

Oolong Teas
Oolong Tea encompasses all the tea that is partially fermented. Skillful timing and careful handling during the manufacture process determine the final outcome in your cup. The teas can range from 8% oxidation levels, to 80% oxidation levels. This wide variance creates a spectrum of flavors, colors, and aromas that range from very green to dark full brews. Oolongs are designed to be infused several times, each infusion yielding its own special flavor and characteristic.

Green Teas
Green tea is rapidly gaining popularity in the west due to its health benefits of low caffeine, anti-oxidants, vitamin C and fluoride. The tea is unfermented and is as close to the natural state of the Camellia Sinensis leaf as is possible to preserve. The leaves are allowed to wither only slightly after picking, and are then rolled and dried before they can oxidize. Green tea is more delicate than black and oolong, and should be appreciated for the subtler taste and light aroma and color.

White Teas
White tea is rare and produced on a very limited scale. Buds are picked before they open, allowed to wither slightly, and then dried with hot air to prevent any oxidation. They are very delicate, with a pale liquor.