For over 3,000 years, the Chinese have enjoyed the benefits of drinking green tea. Full of antioxidants and high in vitamin C, it also aides digestion.
Green tea and black tea are produced from the leaves of the same plant, Camellia sinensis. For green tea, the aim is to dehydrate the leaf so it can be rehydrated later in a cup of water, close to its original state.
Green tea offers many variations in flavour, ranging from aromatic and sweet through to crisp and herbaceous.
White tea is unique and attracts the attention of tea connoisseurs. Only a small amount is produced annually and is harvested by hand mainly in China’s Fujian province.
White tea gets its name from the colour of its silvery-white leaves and from the fine white down on its buds. Only the tender young budsets from the tea bush are harvested and undergo minimal processing – withering and drying, which maintains many of the teas health benefits.
The two main varieties of white tea are:
- Yin Zhen (‘Silver Needles’)
- Pai Mu Tan (‘White Peony’)
White tea produces a light-coloured infusion and subtle, sweet, nutty flavours.
A cup of black tea ranges in colour from coppery red to dark orange-black and steeps the strongest flavour. It is the most popular Western tea, often served with milk and sugar. Originating from China, black tea is predominantly grown in India, Sri Lanka (formerly Ceylon), Africa and Indonesia. The fully oxidised leaves give black tea its distinctive, characteristic flavours and aroma.
Known as “black dragon” in China, oolong is a highly revered tea both in China and Taiwan where it is produced. Complex, with a sweet aftertaste, oolong sits intricately between black and green tea. Partially oxidised, oolong provides an endless pot of tea with renowned digestive benefits.
Pu-erh tea can be loose-leaf or compressed into discs or bricks – a method developed during the Tang dynasty (618-907 CE). Genuine pu-erh tea comes from the large leaves of indigenous trees growing in Southern Yunnan province, a location where tea is thought to have originated.
Pu-erh tea comes in two styles, ‘cooked’ or ‘raw’. Both undergo successive stages of fermentation, the latter requiring longer fermentation in cellars specially designed for the purpose of resting and ageing the tea. Cooked pu-erh on the other hand, is quickly ripened and ready to be consumed.
Pu-erh tea differs from all other tea types as it can improve with age. Its mellow, earthier flavours and lack of harshness, can produce over time some of the most sought after teas. It is also a healthy beverage, good for digestion and weight loss.
Blooming teas are visually stunning as well as a delight to the palette. Each individual tea ball is handcrafted using the finest tea leaves to encircle one or more flowers. Serve them in a glass teapot and watch them unfurl.
Rooibos or ‘red bush’ is produced from a native South African shrub and brews a naturally sweet, slightly fruity flavour with an attractive reddish appearance. Full of health benefits, it contains no caffeine and is high in antioxidants and minerals. It makes an ideal soothing night-time drink and is suitable for both adults and children.
Healthy and refreshing. Caffeine free, they can be served after an evening meal or anytime during the day. Many of our organic herbs are grown in Australia and provide freshness and extra depth of flavour. Serve either hot or chilled.
Sweetly refreshing. Fruit tisanes consist of dried fruits, berries, spices and flavour. Caffeine free, they can be served after an evening meal or anytime during the day. Serve either hot or chilled.