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Tea is a translation of the word “Cha”, which refers to the Camellia Sinensis plant. Anything that is not from this plant is technically not tea, but rather herbal.
Tea varies in quality depending on production process, tea leaf size or the time of year it is picked.
Tea undergoes a process known as Oxidation, changing flavour according to oxygen content. The more oxidised (the more oxygen present) a tea is the darker it is, the less oxidised (the least oxygen present) the lighter. The variants therefore look as follows:
Conventional “Supermarket” Tea Bags
The small bits of tea found in conventional tea bags are known as ‘Fannings’.
These are the “bottom of the barrel”, broken bits of tealeaf.
These leaves go stale quickly; therefore lack flavour
Full Leaf or Loose Leaf Tea
This kind of leaf allows the full chemistry of the tea to active, which translates as flavour
Having a full leaf tea allows a more complex cascade of flavour to unfold
“Silken” tea bags are made of plastic, opt for a biodegradable or plant based material instead
Learn more about teas and herbal teas that are taking the world by storm!
Green Tea is a non-oxidised tea, making it lighter, as a result of lower levels of oxygen. Learn the health benefits of green tea.
Rooibos Tea is unique to South Africa alone. Full of antioxidants, there are so many health benefits of Rooibos Tea.
The tea of the Samurai. It was originally used in meditation practices, today people enjoy the health benefits of Matcha.