Q & A
What is Tea?
Tea, at its core, is an aromatic beverage prepared by steeping cured leaves of the Camellia sinensis plant in hot water. While "herbal teas" are popular infusions from other plants, true tea always originates from Camellia sinensis, offering a delightful range of flavors and aromas from a single versatile leaf.
Where Does it Come From?
Originating in ancient China, tea cultivation spread across Asia and eventually the world. Today, the vast majority of tea comes from countries like China, India, Sri Lanka, Kenya, and Japan, with each region's unique climate and soil (terroir) imparting distinct characteristics to the leaves.
Is it Sustainable?
The sustainability of tea is a growing focus, encompassing fair labor practices, environmental stewardship in cultivation, and responsible packaging. Many tea producers are committed to organic farming, water conservation, and ensuring ethical supply chains to protect both the planet and the people who bring us our daily cup of tea.
How Do You Make It?
Making tea generally involves heating fresh water to the appropriate temperature for your specific tea type, then steeping the tea leaves (either loose-leaf or in a sachet/ball) in that hot water for a recommended duration. Once steeped, remove the leaves, pour, and enjoy!
What Are the Best Temperatures?
Achieving the best tea flavor largely depends on water temperature. Delicate green and white teas prefer cooler water (around 160°F - 180°F or 70°C - 82°C) to prevent bitterness, while heartier black teas and herbal infusions typically steep best in boiling water (212°F or 100°C) to fully extract their robust flavors.
What's the Difference: Tea Types?
The primary difference among tea types (black, green, oolong, white, pu-erh) lies in their processing after harvest, particularly the level of oxidation. White tea is minimally processed, green tea is quickly heated to prevent oxidation, oolong is partially oxidized, and black tea is fully oxidized, each resulting in unique flavors, aromas, and colors. Herbal infusions, conversely, come from plants other than Camellia sinensis altogether.
Tea Question & Answers
What is Tea?
Tea, at its core, is an aromatic beverage prepared by steeping cured leaves of the Camellia sinensis plant in hot water. While "herbal teas" are popular infusions from other plants, true tea always originates from Camellia sinensis, offering a delightful range of flavors and aromas from a single versatile leaf.
Where Does it Come From?
Originating in ancient China, tea cultivation spread across Asia and eventually the world. Today, the vast majority of tea comes from countries like China, India, Sri Lanka, Kenya, and Japan, with each region's unique climate and soil (terroir) imparting distinct characteristics to the leaves.
Is it Sustainable?
The sustainability of tea is a growing focus, encompassing fair labor practices, environmental stewardship in cultivation, and responsible packaging. Many tea producers are committed to organic farming, water conservation, and ensuring ethical supply chains to protect both the planet and the people who bring us our daily cup of tea.
How Do You Make It?
Making tea generally involves heating fresh water to the appropriate temperature for your specific tea type, then steeping the tea leaves (either loose-leaf or in a sachet/ball) in that hot water for a recommended duration. Once steeped, remove the leaves, pour, and enjoy!
What Are the Best Temperatures?
Achieving the best tea flavor largely depends on water temperature. Delicate green and white teas prefer cooler water (around 160°F - 180°F or 70°C - 82°C) to prevent bitterness, while heartier black teas and herbal infusions typically steep best in boiling water (212°F or 100°C) to fully extract their robust flavors.
What's the Difference: Tea Types?
The primary difference among tea types (black, green, oolong, white, pu-erh) lies in their processing after harvest, particularly the level of oxidation. White tea is minimally processed, green tea is quickly heated to prevent oxidation, oolong is partially oxidized, and black tea is fully oxidized, each resulting in unique flavors, aromas, and colors. Herbal infusions, conversely, come from plants other than Camellia sinensis altogether.