Loose-leaf tea lets you see, smell, and even hold the leaves that provide the flavor you enjoy. With a small investment of time to learn about tea, your cup of tea becomes more personal and engaging, deepening your enjoyment of an experience that has captivated cultures.
The traditions and rituals of tea date back to at least 2737 B.C. in ancient China. A popular myth claims that tea was born when a Chinese emperor and herbalist was boiling water and leaves from a nearby tree fell into the water. He discovered that when the leaves were infused in hot water, the beverage created was delicious. The Chinese then went on to explore what they referred to as "tea mind" -- a calm, yet alert state they achieved when drinking this concoction.
This exploration continues today -- amazingly, tea is the second most widely-consumed beverage in the world, behind only water. Tasting tea has become both an art form and a science. The state of mind many tea drinkers cultivate is to relax, slow down, and "appreciate the moment." Finding the right tea for that moment is an individual quest. By trying different kinds of tea you will be able to decide what you like best for different occasions. Read on to learn all about the types and grades of tea.
TYPES OF TEA
All types of true teas — black, oolong, green and white — come from the leaves of the same plant, the evergreen Camellia sinensis. The various types of true teas result from the different processing the leaves undergo.
Black Tea
Black teas are produced when freshly plucked leaves of Camellia sinensis undergo full processing, including withering, rolling and drying. This processing changes the leaf color from green to brown or black and fully oxidizes the leaf which allows many unique aroma and flavor elements to form. Black teas are typically a rich amber brew and can be described as malty, floral, biscuity, smoky, brisk, fragrant and full-bodied. The robustness of black tea lends itself to the addition of sugar, honey, lemon, cream and milk. While black teas have more caffeine than green or white teas, they still have less than you would get in a cup of coffee. We source our black tea directly from the key tea-growing regions throughout the world, including China, India, Sri Lanka and Nepal.
Chai Tea
Chai is a special flavored tea beverage created in India. Traditional chai is a strong black tea infused with aromatic Indian spices, including black pepper, cinnamon, cardamom and others. Chai contains caffeine levels similar to black tea.
Green Tea
Green tea is uncured and possesses fresh, grassy, vegetal flavors due to the unique processing. Green tea leaves are plucked, withered, rolled and dried before any curing or oxidation takes place. The drying stops the natural oxidation and enzymatic action that takes place in freshly harvested tea leaves, preserving the flavors of the fresh leaf. Green teas have the least caffeine of all true teas (Camellia sinensis).
Oolong Tea
Oolong is only partially oxidized after the fresh leaves are plucked and withered. Before the leaves are fully cured, a quick drying preserves the flavor and aroma elements of the green leaf and combines them with black tea characteristics that arise from the partial curing. Oolong has slightly less caffeine than black tea, but slightly more than green teas.
White Tea
White tea is made from the very young, unfurled leaf tips of Camellia sinensis. The delicate young leaves and buds are covered with soft, silvery white hairs…thus “white” tea. White tea is the least processed of all teas and is steamed immediately after picking to prevent any oxidation of the leaves. White teas are generally uncured in the style of green teas and are similarly very low in caffeine.
Herbal Teas (Tisanes)
Beverages brewed from herbs (or combinations of herbs) other than Camellia sinensis are technically "tisanes", but are commonly referred to as "herbal teas." The herbs are blended to create unique flavors and/or desired health benefits. Herbal teas do not contain caffeine, and have extra layers and nuances of flavor that are not attainable with true tea. These teas can be refreshing, calming, invigorating — or simply a delight to the senses.
Flavored Teas and Blends
Flavored teas and blends are created by spraying natural flavorings (such as essential oils) on tea leaves to create classic teas like Earl Grey. Teas are also flavored by blending with herbs (Gunpowder Pearl Min), grains (Genmaicha), fruits (Raspberry), and spices (green and black Chai).
GRADES OF TEA
Tea grading is based on the size of the leaf and types of leaves included in the tea. Though leaf size is an important quality factor, it is not, by itself, a guarantee of quality.
Teas are often designated as OP or FOP. These designations are part of the grading system used for whole leaf black teas and refer to the leaf size and amount of tip in the tea. Pekoe means teas picked as 2 leaves and a bud. OP, or Orange Pekoe, is a full-leaf tea with no tip or buds. FOP, or Flowery Orange Pekoe, is a longer leaf than an OP and has some buds. Grading systems and terminology vary with tea type and country. Generally, the more whole the leaf is and the more buds it contains, the higher the grade of tea.
Black Tea Leaf Grades
| P | Pekoe | Smaller, shorter leave than OP |
| OP | Orange Pekoe | Long, thin, tightly rolled leaves |
| FOP | Flowery Orange Pekoe | Longer leaf than an OP but not as tightly rolled |
| GFOP | Golden Flowery Orange Pekoe | FOP with some golden tips |
| TGFOP | Tippy Golden Flowery Orange Pekoe | GFOP with more golden tips |
| FTGFOP | Finest Tippy Golden Flowery Orange Pekoe | Better quality TGFOP teas |
| BOP | Broken Orange Pekoe | OP leaves that are broken |
| FBOP | Flowery Broken Orange Pekoe | FOP leaves that are broken |
Green Tea Grades
There is no uniform grading system for green teas, but the better quality green consists of a leaf and bud, then two leaves and a bud and so on. Some common green tea leaf terms are:
Gunpowder: (also called Pearl tea) young leaves and buds are rolled tightly into pellets which unfurl in the cup.
Imperial: loosely rolled pellets made from older leaves.
Young Hyson: young leaves rolled long and thin.
