Triple Aspect Herbs                                    

                                                             Harmony of  Body, Mind & Spirit                                                                                     

                                                                     to Achieve Perfect Health                                                                        Family Business Since 1995                        

  Tea Types

• Black Tea

• Green Tea

• Oolong

• White Tea

• Rooibos

• Compressed Tea

• Bubble Tea

• Chai

It may surprise you to know that all tea comes from the Cameillia Sinensis plant, which  has been known to grow to be 5-6 hundred years old. Although the older plants have better flavored leaves, to make a good tea they must be picked every few weeks as only the young leaves and buds are needed. It takes up to 80,000 hand-plucked shoots to produce one pound of top-grade tea, so you can see that producing tea is a very labor intensive process. Each step is vital to ensure a premium end product.  Where the tea is grown, the climate, soil conditions, and how the tea is processed, determines the flavor characteristics of the tea. There are over 3000 varieties of tea each with its own specific characteristics. Teas are named after the region in which they are grown: for example,  Assam is named after the Assam region in India, and Keemun is named after the Keemun region of China.  Tea is harvested after each flush - the sprouting of the top two leaves and bud -  depending on the method of processing (fermented or not), the tea leaves will fall into the four categories of black, green, oolong and white. Over 97 percent of all tea consumed in the United States is black tea.T

Black Tea  

 Black teas are the most well known and frequently drunk, in single estate and blended forms. They go through a full fermentation process, during which the leaves turn black which gives the characteristic robust flavor.  Black tea is 100% oxidized and is highly aromatic; it is made as a broken or full leaf or as a crushed leaf which provides a more intense flavor. Nearly all the countries that produce tea make black teas; although the techniques are similar, different countries produce black tea with different flavors.

Production of Black Tea

• After picking, the leaves are taken into the factory and spread on a rack where they are left to wither in the air from 10 to 20 hours, depending on the wetness of the leaf. This is done under controlled temperatures ranging from 80 to 90 degrees Fahrenheit. The moisture evaporates leaving the leaves flaccid.
• The withered leaves are rolled in machines for 1 to 3 hours, depending on the reduction in weight from withering. They are then broken by the machine so that their natural juices, or enzymes, are released. As they have more contact with the air, they begin to oxidize. This is done by one of two methods known as "Orthodox" or "Unorthodox" - these terms describe the machinery used. The Orthodox machine rolls the leaf, producing large leaf particles, known as grades. Unorthodox refers to teas broken by either a CTC (cut, tear and curl) or Rotovane machine. They will chop the leaf into smaller particles than those by the Orthodox method, and as they produce a quicker brewing product, they are more suited to modern market demands.
• The leaves are spread out in thin layers in a cool, humid environment at temperatures below 70 degrees Fahrenheit, to further oxidize for another 3 to 4 hours. They are turned throughout this time until they appear a russet color which indicates that fermentation is complete.
• The next step is to transfer them to large oven-like machines or hot air cambers to dry them. The temperature here is around 200 degrees Fahrenheit; drying time is less for leaves that have been more fully withered during the initial step. All of the moisture is evaporated and the leaf turns a dark brown or black.
• Next it is sorted into leaf particle sizes, by being passed through a series of wire mesh sifts into containers before being weighed and packed into chests.
• The tea will be tasted to ensure the highest quality and that it has not been contaminated in any way.

Black Teas include :

Darjeeling – grown at about 7000 feet on 100 estates in the mountain area of Darjeeling in the foothills of the Himalayas, India. It is known as the "Champagne of Teas”; the first "flushes" (pluckings) are thought to produce the best Darjeeling vintage but all of the crops are very high quality. Darjeeling has a light and delicate flavor and aroma, and it is a wonderful choice for dinner or afternoon tea.   Traditionally taken plain, it can tolerate lemon but not milk.  

First flush darjeeling - picked in April,  the Darjeeling bushes' first new shoots are the best and  much in demand. Second flush darjeeling leaves are picked between May and June and produce high quality teas with a smoother,  less astringent flavor than first flush, which some people prefer.  The leaves are darker brown and contain plenty of silvery tip.

Darjeeling Green tea is a rare tea similar to Japanese Sencha, with an exquisite aroma and delicate taste.

Assam – Assam is a major growing area of 655 estates covering the Brahmaputra valley in India, that spreads from the Himalayas down to the Bay of Bengal. This area is also the birthplace of tea production in India, and really for anywhere else outside of China. There is high rainfall here that can reach 12 inches a day during the monsoon season and the temperature can rise to 200F which, with the high humidity, is perfect for growing tea here. Assam tea has a flecked brown and gold leaf called "orange" when dried. It is robust, with a smooth, malty aroma; great as the first cup of tea of the day. There is also an Assam Green tea with an unusual light, almost sweet liquor.

First flush assam tea bushes start growing in March and the first flush is picked for 8 to 10 weeks. They produce an excellent quality tea with a strong fresh flavor.

Second flush assam begins in June and goes through September. It is the best of the season, producing a rich aroma, a clear dark red liquor and a strong malty taste. 

Ceylon – this is a delicate and fragrant tea from Sri Lanka; the finest is grown above 4,000 feet and will be indicated by the words “high grown.” The three famous growing regions are Dimbula, Uwa and Nuwar Eliya. The teas are also classified by the altitude of growth: low-grown, mid-grown, and high-grown.

Nilgiri - a region of southern India, known for its high-grown black tea. Due to the tropical location, it produces nearly four times as much tea as Darjeeling even though the growing area is only slightly larger. Nilgiri's best tea is produced between monsoons, which falls between  December and March. They are often used as base in making Chai.

Keemun -  this is a  lesser-known fine black tea from the Qimen region of the Anhui Province in China. A relatively new variety, first produced at the end of the 19th century, it is a 'gonfu' tea, which means that it is made with refined skill to produce the thin tight strips of leaf without breaking the leaves. The leaves give a rich brown brew, which is lightly scented. It has a subtle and complex nature, and because of this is referred to as the "burgundy of teas". It is a mellow tea that can be taken plain as well as with sugar and/or milk. Avoid using lemon however, as the combined tastes of the “winey” tea flavor with the citrus will be too tart. The finest varieties include Keemun Mao Feng and Keemon Hao Ya.

Yunnan - The Yunnan region in south west China  is where tea cultivation began; Yunnan is a black tea with a rich malty flavor similar to Assam teas, and is best drunk with milk. The black variety of Yunnan makes an excellent breakfast tea, and tastes similar to Keemun. The finest variety of this tea, with wavy amber colored leaves, is called Yunnan Gold.

Earl Grey – this is a great favorite in Europe, and has a characteristic citrus flavor due to the addition of bergamot (orange oil). Earl Grey (1764-1845) was actually the prime minister of England under William IV, but seems to be better remembered for the tea named after him. It is the second most popular tea in the world today; a smoky tea with a hint of sweetness to it and is served plain.

Lapsang Souchong –  the finest variety of this tea comes from the hills in the north of the Fujian province; it is a very pungent China tea that you will either love or hate, with a strong smoky aroma and tarry flavor due to it being prepared over pine wood fires. It is perhaps the most well know of china tea, although it might be a bit overwhelming for a tea party..

English Breakfast – despite its’ name, this is another classic black China tea that can be drunk at any time of the day. It is the most popular of all teas, the prototype of which was developed over a hundred years ago by the Scottish Tea Master, Drysdale, in Edinburgh. It was then known simply as "Breakfast Tea", and because of Queen Victoria’s interest in all things Scottish, it became extremely popular in England. Patriotic tea shops in London, soon changed the name to English Breakfast Tea. It is a blend of fine black teas, often including some Keemun tea, and should be offered with milk or lemon. 

Irish Breakfast - because of its robust flavor, this is usually drunk only in the morning, served with lots of sugar and milk. Most often it is blended from an Assam tea base.

Caravan – an excellent tea created in imperial Russia from the teas brought overland by camel from Asia. It is usually a combination of China and India black teas and can be taken both morning and afternoon.  It is served with milk and sugar; the Russians often add honey and jam.

Sikkim - this is a high grade tea growing on the top plateau of the Himalayas. It tastes similar to Darjeeling, with ample body and a slightly fruity flavor.  Drink it plain, in the afternoon.

Dooars  - a region of India lying between Darjeeling and Assam, Dooars teas are mostly low-grown and subject to monsoon conditions. They are less flavorful and pungent than Assams, and usually used in blends. The Good Hope Estate produces a bold and flavorful cup that is best suited for morning.

Golden Needle - a black tea from the northern part of the Fujian province of China. This is a splendid variety grown in the mountainous which provide a perfect natural environment for the growing of tea. Golden Needle is among the most flavorful black teas, with a full body and wonderful aroma.

Golden Monkey – this is from the Fujian province of China and is among the finest black teas available, being hand-processed with a careful plucking of only one leaf and one bud.

Ning Hong Jin Hao - produced in the Jiangxi province west of Fujian, this is one of premium black teas from China. With  very fine and slender leaves with prominent golden tips, it produces a bright cup with a full body and sweet aroma.

  Green Tea

The first green tea was exported in 1611, when the Dutch East India Company established a factory on Japan's Hirado Island. In spite of its recent popularity, Green Tea makes up only ten percent of the world's produced tea which is mainly consumed in Asian countries and in some parts of North Africa. It is however, becoming more available in the United States. The 2 youngest tender leaves from the top of each tea bush are plucked then shaped into balls, long spidery twists or short leaves of elegance and style. Green tea has a distinctive light, sweet,  “grassy” taste but green teas do vary from one to another. There is no oxidation in the process of manufacturing green tea; they are not fully fermented like black teas, or partially fermented as oolongs. The tea leaves are plucked, steamed or pan fried, rolled, and then dried. It brews to a pale green/light golden color. Brewing with water temperatures off the boil to 180F is recommended. Green teas produce 10-40 mg caffeine.

Production of Green Tea

• The leaves are packed into large, revolving containers that are blasted with hot air, which reduces moisture to about 60 percent. This is done to prevent the veins in the leaf breaking and thus stopping any oxidization or fermenting of the leaf.
• They are then rolled by machine, but without further drying them.
• The leaves are again turned until the moisture is further reduced to about 30 percent.
• Finally they are rolled in a ridged trough reducing the moisture to 10 percent of its original level.

Green Teas include :

Gunpowder - from China, most of Gunpowder green tea is produced in Pingshui in the Zheijian Province. In traditional form it comes in pellets or small bricks; because the pellets look like gunshot or gunpowder, the name was adopted. It produces a soft honey or coppery brew, with a herby or grassy, smooth light taste.
It is famously mixed with peppermint to yield a middle-eastern favorite termed Moroccan Mint.

Dragonwell - the most famous of China's green teas is easy to recognize by its unique flat-shaped leaves. It comes from the village of Dragon Well, on the outskirts of Hangzhou, the ancient capital of Song China. The best variety of this tea is usually produced in March, and has a lovely aroma and delicate sweet flavor.

Chun mee - literally meaning 'precious eyebrows' due to the shape of the leaves. There is great skill involved in the precise processing of the tea; the leaves are hand rolled to the correct shape at the right temperature for the correct length of time. These long, fine jade leaves give a clear pale yellow liquor with a smooth taste.

Jin Xian Te Jian – from the Anhui region of China, this is an organic green tea made solely from the young tender leaves and buds and processed by hand. It has a light color and  delicate aroma and taste.

Mao Feng – a green tea grown in the high mountains of  the Jiangsu Province of China, collected during April and May and processed entirely by hand.

Silver Sprout - produced by hand in limited amounts from young tender leaves and buds in the Anhui region of China. It has a wavy, curled leaf with a slight shot of silver which reflects its’ name, and brews to a light cup with a wonderfully delicate aroma.

Pi Lo Chun – this name means “blue spiral shell in spring” and refers to its distinctive spiral-shaped leaves. It is grown in the Jiangsu region of China, near Shanghai and harvested and processed by hand during the several weeks between the Spring Equinox and early April. It is made from the finest tender buds which produce a bright, clear brew with a strong aroma and a clean taste.

Yong Xi Huo Qing - an organically grown tea from the Anhui region of China, hand rolled exclusively from the young leaves and buds in the shape of a pearl. It looks a bit like Gunpowder and although is has a rare full bodied taste for a green tea with a slight smoky flavor, it is sweeter and not as strong as the former.

Jiu Hua Mao Feng - a wonderful Chinese green tea that gets its name from the region of growth - the Jiu Hua mountains, an area of great importance to the local Buddhists. Another specialty Chinese tea that is gathered and processed by hand.

Ding Gu Da Fang – this is a superior grade tea from the Anhui region of China. It is made from the finest, hand-picked leaves and looks like Dragonwell, as the leaves also have a very flat shape. They are dark green streaked with black and brew to a very mellow cup.

Yong Xi Huo Qing - another organically grown tea form the Anhui region of China and made from the young leaves and buds which  are hand-rolled to look like a pearl. It has a full bodied taste which is rare for a green tea, slightly smoky but sweet.

Dao Ren - first cultivated by Taoist monks in the Zheijiang province of China, this region is perpetually shrouded by clouds due to its high elevation. A highly sought after green tea with a delicate flavor and sweet honey aroma.

Pan Long Ying Hao – this is an exceptional, hand produced tea from the Yuefeng mountains in the south east of the Zheijiang province of China. Grown in a foggy, humid environment, it was first cultivated in the early 1980's and has earned  three medals at the China Tea Conference.

Feicui - from the Jiangxi province of China, it is one of China's older tea varieties and is so called because it looks like jadeite, a mineral the color of jade. It is a superior tea, processed exclusively by hand; its leaves patterned with jade and grey yet producing dark yellow cup. It has a subtle grassy taste.

Plum Blossom - from the Yunnan province of China, the young leaves are hand-tied together to look like spring blossoms. As this is a labor-intensive process it is produced in very limited quantities. It makes a very delicate, clear cup with a wonderful aroma.

White Monkey – in spite of its name, this is a green tea grown along the slopes of the Taimu mountains in the Fujian province. Young leaves and an unopened are gathered and processed by hand to produce a tea that looks as though it has been woven to show large, white tips. It produces a very light, clear cup with a sweet aroma and delicate fresh taste.  

Jade Ring – another tea from the Yunnan region, it was first produced in 1998, being among China's newest tea varieties. Harvested from the finest spring crop, the single shoots of the leaves are wrapped around bamboo sticks which allow them to dry into tiny rings.

Yu Hua - grown on the outskirts of Nanjing City, Yu Hua means 'flower rains,' and is one of China's most well loved green teas. The sharp points of the withered and dried leaves look rather like pine needles, and when brewed, produce a clear, bright green cup with a fresh flavor and light aroma.

Lu Shan Yun Wu – this is a well known, highly prized tea from the Jiangsi province of China, cultivated here since the Tang dynasty. It is even mentioned by the famous Lu Yu in his book. The thick leaves are covered with fine white down, producing a very sweet taste and clean, refreshing fragrance.

Liu An Gua Pian – a wonderfully refreshing and sweet tea from the Anhui region, it is made completely of leaves, with no buds or stems. They are heat treated by hand in small batches so their shape and bright color are not lost.

Mu Yu Lan – this is a dark-colored, rare green tea from the Jiangsu Province. The whole process is by hand, and the tea is available only in limited amounts, not often seen outside of China.  The leaves are slender and dark and produce a light cup with a fabulous aroma.

Jin Xian Te Jian - an organic tea made exclusively from young tender leaves and buds from the Anhui region. It has a very subtle but wonderful taste and fragrance, well worth the wait of the extra production process.

Huang Shan Mao Jian - another specialty, organic tea grown only in the Yellow Mountains in the Anhui region. Tender green leaves with an underlying ivory color, produce a famously delicate taste and light, grassy aroma.

Rose Mu Dan – meaning peony, this special comes from the northern Anhui region. The young green leaves and unopened buds are shaped to resemble a flower, which symbolizes wealth and prosperity. It opens when in water like a flower blooming and can be infused several times to produce a delicate cup.

Gu Zhang Mao Jian – this tea is only harvested over ten days each spring in the Wuyi mountains in China. It has silver tips producing a faintly sweet cup with an unusual chestnut character. It is not often available outside of China, so if you have the opportunity to sample this delicate tea, take it!

Sencha - this is a very well known green tea from Japan, and the word Sencha means “common.” Although nearly three-quarters of Japan's annual output is classified in this way, there are many variations of Sencha, the finest types having the prized name of ichiban-cha, or “number one tea.” The leaves are needle-shaped and sometimes given the strange but descriptive name of Spider Leg. They have been withered and basket-fired to product a delicate herbaceous taste

Kokeicha – a very unusual tea, it is made from pressed Matcha, the tea powder used the Japanese tea ceremony. The paste is then passed through small holes resulting in thin, spaghetti-like strings. These are dried and cut into small pieces. The resulting brew is remarkably smooth tasting with nutty undertones.

Genmai Cha – another unusual tea made from  either Sencha or Bancha with popped rice and corn. It has large green leaves, and was originally drunk by peasants for whom ordinary green tea was too expensive. Adding the staple rice, made it much more affordable and longer lasting. Now it has become highly popular in Japan and has a strong nutty flavor, more so than other teas.

Gyokuro  - this is Japan’s best tea. Meaning “pearl dew”, it is produced by shading the bushes for the first three weeks of May, ready for the year's first flush. Because of the lack of sunlight, the leaves turn dark green due to less polyphenols, (these are responsible for the often astringent taste of tea). Gyokuro therefore, brews to a light green cup with a very mild, sweet taste yet strong aroma.

Bancha – made from the coarse older leaves of the last of the four plucking times in Japan, the word Bancha actually means "last tea."  They are not as strongly flavored as Sencha, but do contain less caffeine.

Kukicha – when the growing season is over in Japan, the bushes are pruned and the twigs used to make tea. This is another type of tea that was drunk when money was scarce, and like Bancha, contain less caffeine than other green teas.

Hojicha – this is a roasted Bancha, with the older leaves being gathered in the season's last flush. It has a unique “woodsy” flavor and a dark cup.

Health Benefits :

Green tea has a high content of vitamins and minerals, with  ascorbic acid (vitamin C) in amounts comparable to a lemon. It also contains several water soluble that are quickly released when brewed. Five cups of green tea a day provides 5-10% of the daily requirement of riboflavin, niacin, folic acid, and pantothenic acid, 5% of magnesium, 25% of potassium, and 45% of manganese. It is also high in fluoride, providing about 0.1 mg of fluoride per cup.

Many studies have concluded that green tea (black and oolong teas to a lesser extent) may reduce the risk of many chronic health problems. The naturally occurring chemical compounds in tea, called 'polyphenols,' are powerful antioxidants; the primary polyphenols are called 'catechins' accounting for 30 to 40% of dry weight. They prevent damage caused by free radicals, which are damaging forms of oxygen in the body. It is the polyphenols that give tea its characteristic astringent flavor. Other polyphenols include flavanols, flavanol glycosides, flavandiols and phenolic acids.

There is much evidence that green tea helps lower blood pressure and so may reduce the risk of strokes and heart disease. It is also linked with the prevention of certain types of organ cancer such as lung, colon, esophagus, mouth, stomach, small intestine, kidney, pancreas, and breast. When used both topically and orally it may also prevent skin cancer.

Oolong Tea

The word Oolong means “black dragon” in Chinese, originally being grown in the Fukien province of China and first imported to England in 1869 by a man called John Dodd. It is a semi fermented tea, produced by the combination of processes used for black and green tea. Made from larger, more mature leaves, it has a more full-bodied flavor and the highest grade of Oolongs; known as Formosa Oolongs, are grown in Taiwan. They have dark brown leaves, but turn dark olive-green when brewed with a distinct aroma. It is best drunk with no milk, although lemon can be added. The water temperature should be below boiling at 195F. Oolong teas produce 12-58mg of caffeine.

Production of Oolong :

• Immediately after picking, the leaves are withered in sunlight to reduce moisture and render the leaves more pliable.
• They are then shaken in bamboo baskets to bruise the edges, and then laid in the shade to dry..
• Shaking and drying the leaves is repeated several times.
• The bruised leaf edges begin to turn red because of fermentation, but the centers of the leaves stay green. Different types of Oolongs have different amounts of fermentation. This will vary from 20% for green Oolongs to 60% for a classic Formosa.
• When the leaves have reached their ideal fermentation levels, the process is stopped by immediately pan-firing.

Formosa means "beautiful," a name given to the island by Dutch traders. The tea is harvested at the northern tip of the island, and are known for their floral aroma and hint of peach. The dark brown or coppery-red leaves have pretty silver tips and are graded by quality : Choicest, Fancy and Fanciest.  

Ti Kuan Yin – this is a very famous tea  from the Fuijan province of China, named after the “Iron Goddess of Mercy.” The legend goes that the goddess appeared in a dream to a local farmer and told him to go and look in a cave behind her temple. He did so and found a single tea shoot which he planted and cultivated. It has dark, crinkly leaves which open when brewed to produce a highly fragrant, medium bodied cup that can be infused several times.

Bai Hao Oolong - this tea comes from the mountainous Hunan province of South-Eastern China. It is gathered and processed by hand only during the month of June, meaning it is a limited production.

Jasmine Yin Hao - from the Fujian region of China, this oolong is infused with the delicate scent of night-blooming Jasmine flowers, which are picked daily and mixed with the tea at night. The next day, the flowers are removed and the process is repeated up to nine times for this high grade tea.  

Lichee Pearl - an unusual green tea from the Fujian province, the young leaves are hand-shaped into round balls that look like lichee nuts. They open and turn green in the cup, producing a very delicate aroma and light taste. It can be infused several times.

Black Pearl – another tea from the  Fujian region, the leaves are expertly rolled into delicate pearls and infused with Jasmine flowers in the same way as Yin Hao. Once infused, each pearl opens to reveal two leaves and a delicate bud. This tea may be steeped a number of times, producing a sequence of different infusions.

Wuyi Shui Xian – grown in the Wuyi mountains in the Fujian province, it amazingly grows in gaps between the rocks. Of course, it is quite difficult to cultivate. The leaves are tricolor; green, red and brown, and like other fine oolongs, can be infused several times to produce a different flavor.

Dragon Pearl – another oolong tea scented with Jasmine flowers and hand rolled into tight pearls which open when infused. It produces a light ecru cup with an amazingly delicate flavor and characteristic floral jasmine aroma. My personal favorite.

Jade Oolong - a light oolong tea which is almost green in appearance. Instead of the normal two leaves and bud used for other oolongs, the bushes are allowed to grow into the summer, and entire shoots of five or six leaves are harvested and processed. The best varieties of this tea come from Taiwan's mountains of Alishan and Tung Ting.  


Pouchong is the name given to the lightest of oolong varieties. It is greener yet than the light Jade Oolong tea.

Se Zhong is a thick strong tea with color but there are more light flavored Oolongs such as Huan Jin Qui (Yellow Golden Flower), Shu Xian (Water Fairy), Da Hong Pao (Great Red Robe), Loui Gui (Meat Flower) and Wuyi Yan (Bohea Rock).

White tea

This is the least processed of teas and can be expensive due to its relative rarity. It is produced on a limited scale from the Fukien (Fujian) Province in China, and in Sri Lanka (Ceylon).  It is so named because of its very pale ecru or light gold-green color when brewed. It produces a very delicate, subtle flavor and a light aroma, that can be infuse several times. The water temperature should be at 175F. White teas produce 5-35 mg of caffeine, and have found to have many anti-oxidant health benefits.

Production of White Tea

• Made from only the first two leaves and an opened bud that are picked just before sunrise, ensuring that it has some moisture on its surface.
• Neither oxidized nor rolled, but withered and dried by steaming so that the natural moisture evaporates. The curled-up buds have a silvery appearance and are therefore sometimes referred to as Silver Tip.

White teas include :

Pai mu tan imperial – meaning “White Peony” it is made from very small buds picked in early spring before they have opened. After steaming and drying they look like small white blossoms with tiny leaves. This is among the least expensive of white teas, producing a very pale and delicate cup.

Yin zhen – this means “Silver Needles” and comes from the Fuijan province in China. It made from tender new buds that are covered in silvery white hairs.

Silver Ice Needle (Yin Zhen) - One of the rarest white teas, it is produced in the Fuding and Zhenhe districts of the Fujian and again picked in early spring under strict conditions. It produces a sweet, delicate cup with a light fragrance.

Snowbud - Aadelicate white tea from the Fujian province. Young buds are gathered in the early spring and gently dried to produce a leaf that resembles a serpent.  It  produces a very light, clear liquor with a sweet scent and fresh taste.

Song Yang Yin Hou - from the Zhejiang region of China, it has ancient beginnings, reaching back to the Tang Dynasty of 618 – 907. It is sill harvested by hand which means limited production, as over 3,000 shoots make just one pound of tea! The silver shoots are pekoe covered and brew to a fine, light colored cup with a sweet refreshing taste and wonderful aroma.

White Darjeeling – a very rare tea from Himalayas and comprised solely of the tender unopened buds gathered in the Second Flush of the early summer. It offers an amazing flavor; gently sweet with muscatel undertones.

Red Tea 

Growing on the slopes of the beautiful Cedarberg mountains in the Western Cape of South Africa, Rooibos is a natural herb that can be found only in this region, and very much resembles a cedar bush in that it has fine needle-like leaves. Well known to the indigenous  Khoisan tribe, it has been used for a wide range of illnesses for centuries and has literally exploded onto the tea market of today. Rooibos is a member of the Aspalathus plant group, which is part of the legume family. It is a shrub-like bush with a central, smooth-barked main stem, known to the locals as "red bush."  Near the soil surface the stem subdivides into a number of strong offshoots, followed by delicate side branches each bearing, singly or in clusters, soft, needle-like leaves.

History of Rooibos

• At the turn of the last century, local people harvested Rooibos by chopping the plants with axes and bruising the leaves them with hammers, and then leaving them to ferment in heaps where they dried in the hot sun.  
• In 1904, Benjamin Ginsberg, a Russian immigrant and pioneer whose family was involved in the tea industry, began trading  and selling Rooibos.  
• In 1930, a Dr. P. Le Fras Nortier discovered the value of this plant as an agricultural product. He inspired other farmers and cultivation began. 
• When the Rooibos market collapsed after the Second World War, the Clanwilliam Tea Cooperative was established in 1948 followed by the appointment of the Rooibos Tea Control Board in 1954. The goals of the board were to regulate marketing, stabilize prices, and improve and standardize the quality of the tea. This has been well accomplished with the refinement of production methods and worldwide distribution. 
• In 1968 a Dr. Annique Theron became convinced that there were health and healing properties in this plant, and so conducted independent studies reporting her findings in a book called "Allergies: An Amazing Discovery". Until then, Rooibos was considered just a local South African tea with limited export.
• In the 1980's, Japanese scientists found a powerful and stable antioxidant called super-oxide dismutase in Rooibos tea, and in 1992, Dr. Theron brought the story of her amazing discovery to America.
• In 1993 the industry was privatized allowing all growers to market the product on their own.
• An independent scientific study was undertaken in 1995 by Professor Daneel Ferreira, Dr. Charlene Marais, Dr. Jacobus A. Steenkamp and Dr. Elizabeth Joubert, which confirmed Rooibo has many health benefits (see below).
• In 1997 at the International Inventions Exhibition in Geneva, Dr. Theron was honored with the "World Intellectual Property Organisation's" award for The Best Woman Inventor of 1997.
• Recent scientific research has added to the credibility of Dr. Theron's original findings regarding the health and healing properties of tea. The most recent studies suggest a beneficial link between tea consumption and cardiovascular health, reduced risk of certain types of cancer, and an increase in bone density.

Production of Red Tea

• Rooibos is grown in an area with winter rainfall, so that its’ active growth can begin in the spring and increase during the summer. It is covered with small, yellow, pea-shaped flowers during October, each of which produce a small legume containing one small, light yellow, hard-shelled, dicotyledonous seed. Seedlings are transplanted between June and August, and the first crops reach maturity about 18 months later. During harvesting, each bush is cut back to 35cm above the ground. After 3 to 5 harvests, plantations have to be re-established.
• The harvested cuttings are tied into sheaves and taken to the processing yard; here they are trimmed to a standard length and moistened to start the fermentation process. The leaves change from green to the distinctive red-amber color and develop their sweet aroma. 
• They are then bruised between rollers, and spread out on racks to dry in the sun. 

Health Benefits

• Contains antioxidants which limit the effects of free-radicals in the process of aging and a declining immune system.
• Helps prevent common infant ailments like colic and stomach cramps.
• Completely pure, natural and contains no additives, preservatives or colorants.
• Contains no caffeine and has a soothing effect on the central nervous system.
• Has anti-spasmodic properties that help to relieve stomach and digestive problems like nausea, vomiting, constipation, heartburn and stomach ulcers.
• Benefits the management of allergies like hay fever, asthma, and eczema.
• Has a soothing effect when applied directly to the skin as a tincture or can relieve itching, rashes and sunburn when added to a bath.
• Supplements the daily amounts of calcium, manganese and especially fluoride, needed for the development of strong teeth and bones.
• Contains zinc and alpha hydroxy acid, which promote healthy skin, and magnesium, which is necessary for a healthy nervous system
• Low in tannin, a substance which affects the body's metabolism by interfering with its ability to absorb iron and protein.
• An ideal drink for anyone who is watching their weight because it contains no calories, it is less bitter than regular tea and therefore needs no sweeteners and it is naturally calming.
• Strongly recommended for people suffering with irritability, headaches, disturbed sleeping patterns, insomnia, nervous tension, mild depression or hypertension, as it contains no caffeine and has a soothing effect on the central nervous system.
• Contains iron, potassium and copper - minerals which are essential for several metabolic functions.
• Contains magnesium - necessary for a healthy nervous system.
• Contains no oxalic acid, so it can be drunk freely by people suffering with kidney stones.
• It is a pick-me-up in the morning, an excellent thirst-quencher during the day and at night it helps you to relax and sleep well.

Chai Tea

'Chai', - rhymes with "my" -  is the word for tea in many parts of the world. It has been drunk for centuries in India, Nepal and Tibet, and is usually made of rich black tea, heavy milk, a combination of spices and some form of sweetener. In traditional Indian recipes the spices vary from region to region but the most common are, cardamom, cinnamon, ginger, cloves and pepper.

In India, low-fired, unglazed traditional clay cups, called "kallurhs" are used to serve the chai. They are then fired in the open flames used for brewing the tea. The cups impart a rich, earthy flavor to the chai. After the beverage has been drunk, the cups are discarded on the ground and returned back to the earth.

Bubble tea

Bubble Tea is one of the newest trends in the tea market today. It originated at tea stands in Taiwan in the 1980s, and has many other names - booboo tea, boba tea, tapioca tea, boba nai cha, pearl tea, pearl shake, tapioca ball drink, black pearl tea, milk tea, bubble drink, zhen zhu nai cha, momi, momi milk tea and QQ.  QQ means "chewy" in Chinese, referring to the texture of the tapioca pearls which is the feature of this unusual drink. At first, the tea did not contain tapioca, but was so called because of the bubbles formed after the shaking given to mix the tea and flavoring.

Tapioca pearls are made mostly from tapioca starch, which consists of the tapioca or bitter-cassava plant, sometimes called manioca or yuca. The plant is native to South America and being brought to Asia in the 19th century. In 1983,  a man called Liu Han-Chieh began adding the tapioca pearls, mostly to cold infused tea.  After the tea and flavor were shaken, the tapioca rose to the top, emulating bubbles. They would then would sink back to the bottom, so the idea of using a large diameter straw to reach them was born. It can also be made with fresh fruits, milk, and crushed ice to create a healthy milk shake. It is certainly an acquired taste; the consistency of the small marble sized tapioca pearls sits somewhere between jell-o and chewing gum.... Depending on the ingredients of the pearl, the color varies, but the color most often seen is black. Bubble tea is sweet, though it has less sugar than a typical soft drink, and can include a variety of flavorings colors.

Compressed teas

The Chinese were the first to form tea into solid cakes by steaming the leaves and compressing them into bricks that were then dried. This allowed them to be carried easily from place to place. This type of tea is known as "tuocha" which is  also known by different names such as "bing cha".  The names  refer shape into which the tuocha is pressed (see below). Today you can also purchase layered tea cakes, balls of tea and bowl or nest-shaped compressed teas. Most Chinese compressed tea uses black tea as the base tea and it can be stored for decades, strengthening the flavor as it ages.

A favorite compressed tea is known as pu'er, pu-er or pu-erh, which is the name of a town in the Yunnan province of China. It is fermented and aged, and does come in loose form, although it is mostly found in bricks. It has a "musty" or earthy aroma which is reflected in the taste; the higher grades have a sweeter mellow flavor and can produce several infusions. The finest pu'ers come from very old bushes and improve when stored in cool, dry conditions over time; some have become very valuable.

Compressed Teas include :

Tuancha - means 'tea balls" and is made in differing sizes, the smallest being about the size of a ping pong ball. They have a very earthy flavor and aroma and are somewhat of an acquired taste.

Tuocha - means "peg top", referring to the shape - this is originally from Yunnan province, and compressed into a bird's nest shape by pressing the tea leaves into a bowl. Another tea with an earthy flavor. 

Bing Cha - means "cake tea"

Zhuang Cha - means "brick tea"

Fang cha - means "square shaped"

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