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Tea Info and Brewing Tips
About Our Tea Products
Our tea products
are all natural and preservative free, and obtained from reliable
growers and importers meeting our strict quality standards. Non-tea
ingredients used in our chais and tisanes also meet our high quality
standards, and are all-natural with no artificial additives or
flavorings.
For your
convenience, each product is shipped in a reclosable polyethylene
pouch.
Tea Harvesting and Processing
 The photo to the left represents a typical tea farm.
Black tea, oolong tea and green tea are not separate species, but are each the result of the means by which leaves of the Camellia sinensis tea bush are processed after harvesting. Once picked, tea leaves begin a process of oxidation and begin to darken. The point at which the oxidation process stops determines the classification of the end product.
Black tea is fully oxidized as the result of being allowed to dry on its own. Green tea is the result of an oxidation process stopped by heating the harvested tea leaves just after they are picked. Oolong tea falls somewhere in between and derives its character from its partially oxidized state.
Rooibos tea, also known as South African red tea is technically not a tea, as it is not obtained from the Camellia sinensis bush. Rooibos tea is obtained from Aspalathus linearis, a bush in the legume family found only in a small area of South Africa’s Western Cape province.
The level of caffeine in tea is commensurate with its level of oxidation, with fully oxidized black tea containing higher levels of caffeine. Minimally oxidized green tea contains lower levels of caffeine, with oolong tea falling somewhere in between. Rooibos tea is naturally caffeine-free.
In summary, the difference between black tea, green tea and oolong tea is not in their origin, but rather in the characteristics resulting from the amount of oxidation allowed during processing. Rooibos tea is not genetically related to the other types of tea. It is , however, processed in the same manner and contains many of the same texture and flavor characteristics - but without the caffeine.
Tea, Chai or Tisane?
 The term “tea” is generally used to
refer to beverages prepared using the leaves of Camellia
sinensis.
The term “chai”
(which simply means “tea” in many parts of world) is generally used
when tea leaves are infused with additives for enhanced flavor. The
term is often prefaced by a term denoting the nature of the
additive(s), for example, “spice chai.”
The French term “tisane” is
generally used to refer to a tea-like beverage made with leaves not
originating from Camellia sinensis. Our Rooibos
blends, for example, are referred to as “tisanes” since they
technically contain no tea.
Tea
Brewing Tips
General Preparation
Use
the best water possible. Filtered or bottled water is preferred since
it is free from chlorine and other elements that may affect flavor.
Avoid previously boiled water, as it lacks the required level of oxygen
and can result in a flat-tasting tea.
Preheat
the teapot or cup to be used for brewing. A cool pot or cup will
extract heat from the water and detract from the brewing process.
Use a good-quality strainer or
infuser to ensure that no leaf parts remain in the finished cup of tea.
Water Temperature
Water
temperature is an important factor in the tea-brewing process. Desired
water temperature is dependent upon the type of tea you are brewing.
Heat water as follows:
- For black, oolong and herbal teas
(tisanes), bring water to a boil. These teas will not brew properly at
lower temperatures.
- For green tea, or blends including
green tea, do not boil. Keep the water at around 180 degrees Fahrenheit.
How much tea
should be used? 
Teas
vary in weight and mass, thus there is no quantity- to-cup
standard
that will be applicable to all teas. The following guidelines
should help you in obtaining the cup of tea that suits your individual
preferences.
- A good rule of thumb is to start
with 1 heaping teaspoon per cup of water.
- For
stronger tea, use more leaves during recommended steeping time period.
With the exception of Rooibos tea, do not extend steeping time as it
will cause bitterness.
- For iced tea, double the
recommended amount of tea, but do not increase steeping time.
How long should tea steep?
- Black Teas (or blends including
black tea): 3 to 4 minutes.
- Oolong Teas: 3 to 4 minutes
- Green Tea (or blends including green
tea): 3 minutes.
- Rooibos Tisanes: 4 minutes or more.
Unlike other teas, the flavor of Rooibos can benefit by longer
steeping times.
Tea Storage
Depending upon the type of tea, proper flavor can be retained
for 6 to 12 months from purchase if stored in a dark, moisture-free
location. Be aware that tea easily absorbs surrounding odors, therefore
it is recommended that it be stored away from foods bearing a strong
scent.
Tea Origins
      
Global Blends tea products use quality tea leaves from the following countries:
- Black Tea: India, China, Kenya, Sri Lanka
- Oolong Tea: China, Taiwan
- Green Tea: China, Japan
- Rooibos Tea: South Africa
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