TEA VARIETALS
All true teas come from the Camellia sinensis plant. Within this category, there are hundreds of different kinds of teas, each with their own individual appearance, taste and aroma. To make sense of all the varieties possible, true teas can be categorized into 4 major groups: White, Green, Oolong and Black. These categories refer to how much a tea is fermented, or oxidized. Similar to the way leaves turn brown in autumn, oxygen changes the properties of the tealeaves. By selectively exposing the tea leaves to air, tea-farmers and artisans can bring out certain flavors and aromas. In other words, this oxidation process will determine whether the tea will end up as White, Green, Oolong or Black.
Generally speaking, the less a tea is oxidized, the lighter it will be in both taste and aroma. Heavily oxidized teas will yield a dark, rich, reddish-brown infusion while less oxidized teas will yield a light, yellow-green liquor.
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BLACK TEA
Black Tea is the most widely known variety in the west. Because of its deep, red-colored infusion, Black Tea was originally referred to as Red Tea (or Hong Cha) in China, but received the name Black Tea due to an error in translation centuries ago.
Black Tea comes from tea leaves that have been withered, rolled, oxidized and dried. During rolling, the membranes of the leaves are broken, releasing enzymes and essential oils that interact with air and cause oxidation. Oxygen changes the leaf's properties and accounts for the darker colors and strong rich flavors characteristic of black teas. Essentially, it is this oxidation, process that makes Black Tea different from Green Tea.
Black Teas are often divided into broken-leaf and full-leaf categories. A broken-leaf tea consists of leaves that have been purposely broken into small pieces during processing. The smaller size allows the water to extract more of the tea leaves' components in a short period of time. For this reason, broken leaf teas tend to be more brisk and higher in caffeine, making them an excellent morning tea to be paired with milk and sugar. Full-leaf teas, on the other hand, tend to be more refined and gentler on the palate. Broken-leaf teas are not to be confused with "fannings" or "dust" used in common paper tea bags, which consist of the poorest quality tea that becomes stale very quickly due to its powdered consistency and high surface-to-air ratio.
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OOLONG TEA
Oolong Teas (pronounced Wu-Long) are semi-fermented and express characteristics in-between Green and Black Teas. The leaves are usually brownish in color, large in appearance and produce a very aromatic brew. Due to their smooth, complex flavors, Oolong Teas are often a favorite among connoisseurs.
Classic Oolong Teas are cultivated in Southeastern China and the island of Taiwan. Often, different tea estates have their preferred ways of making Oolong Tea. It is because of the intricacy of this process that oolong teas can have the widest array of flavors and aromas. Some Oolong Teas are more oxidized and closer in character to Black Teas, with amber-colored infusions and notes of fruit and roasted sugar. Other Oolongs are less oxidized and are closer to Green Tea, with a lighter body, floral aromatics and golden green infusions.
Research conducted in Japan, China and Taiwan reports that regular consumption of Oolong Tea is linked to the reduction of cholesterol and the lowering of blood sugar. Oolong Teas ability to aid weight-loss and its reputation as a safe, daily slimming and dieter's tea in Asia has been widespread for hundreds of years.
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GREEN TEA
Green Tea is one of the fastest-growing segments of the US specialty tea market. Green Tea comes from leaves that are immediately steamed or fired to halt the active leaf enzymes that would otherwise react with oxygen. In China, this is generally done by roasting or pan-firing the leaves; in Japan, this is usually accomplished by steaming the leaves at a high temperature. The Chinese style of processing tends to bring out a smooth, aromatic flavor while the steaming process yields a deep vegetal or herbaceous quality a characteristic prized in Japanese teas. The traditional Japanese Tea Ceremony uses Matcha (a stone-ground, powdered Green Tea) which has an emerald-green, frothy infusion and intense, grassy flavor.
Due to minimal processing, Green Tea retains high levels of the plant's natural, healthy properties. The leaves retain their natural color and yield golden yellow to emerald green infusions. Green Tea is typically milder, fresher and more "green" in flavor than Black Tea. The flavor of Green Tea varies dramatically; Some are smooth and floral, while others are sweet and grassy. Cultural and personal preferences determine which flavor-notes an individual prefers. You will probably find your taste preferences expanding the more you drink tea. With such an enormous spectrum, there is a Green Tea that is right for each person.
Green Tea tends to be the most difficult category to brew correctly. The brewing instructions and helpful tips (listed under the Brewing Tips Section) will help you achieve the best flavor.
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WHITE TEA
White Tea, the rarest and least processed of all teas, is traditionally harvested by hand only a few days each year. Because White Tea undergoes virtually no processing and is made from the tender, nutrient-rich bud from the tip of the plant, White Tea is considered the healthiest of all teas. Named for the silver-white down (resembling the skin of a peach) that covers each delicate leaf, White Tea brews a pale, yellow color and has a sweet, gentle, honey or nectar-like flavor.
White Tea were rated one of the hottest products on the US tea market and show no signs of slowing down due to the continued media attention highlighting their anti-cancer potential. White Tea is revered for its detoxifying and anti-aging properties and is reported to have the highest antioxidant level (even higher than green tea!) and lowest caffeine content of all true teas. White Tea is the highest dietary source of the amino acid L-Theanine, which is known to improve mood, reduce anxiety and lower blood pressure.
We often recommend White Tea to customers who want lots of health benefits but are hesitant about Green Tea's strong flavors. Not only is White Tea very forgiving when brewed, its delicate, smooth flavor and ability to blend well with other ingredients make it an ideal choice for someone new to the world-of-tea. Its rare quality and complexity of flavor also makes White Tea attractive to the connoisseur.
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HERBAL TEA
As mentioned earlier, all true tea comes from the same plant, called the Camellia sinensis. Any leaf that comes from a different plant is considered an herbal tea or tisane. For example, Chamomile flowers, peppermint leaves, Yerba Mat and Rooibos are considered herbal teas because they do not come from the traditional tea plant. Herbal teas are usually 100% caffeine-free and offer a spectrum of health benefits.
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ROOIBOS/RED TEA
Rooibos (pronounced roy-boss) is also called Red Tea because of its vibrant, ruby-red color. Rooibos consists of tiny, flat leaves and has a sweet, full-bodied flavor without a trace of bitterness. Rich in antioxidants and health-promoting properties, Rooibos has many of the same health-promoting properties as Green Tea, but is 100% caffeine-free, making it an excellent choice for evening or for people with caffeine-sensitivities.
Rooibos grows in a small area 100 miles north of Cape Town, South Africa with no alternative source available anywhere in the world. It is no surprise that such a remarkable, healthy drink comes from this region. With one of the highest levels of biodiversity in the world, this small are of South Africa is home to more plant species than the whole of Great Britain or New Zealand (which are 5000 times larger). This region also has 3 times as many species per square meter than the South American rainforest.
In an area so rich in biodiversity, it is especially critical to protect the health of the environment. Octavia Tea supports gardens that place strict controls on conservation of the environment through sustainable natural and organic farming methods. This makes an enormous difference, not only for the health of the environment and wildlife, but also for the people living and working in this region.
Rooibos is prized for its great flavor and health-beneficial antioxidants, minerals and vitamins. In fact, scientific studies suggest that Rooibos contains some of the highest known levels of anti-aging properties of any plant on earth! Like Green Tea, the potent antioxidants in Rooibos are believed to fight aging, cancer and heart disease, support the imune system and improve overall health. Rooibos is also recommended for allergies, headaches, anxiety or insomnia.
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CHAMOMILE
Chamomile is an aromatic perennial flower, producing feathery leaves and white, daisy-like flower heads with yellow centers. With a bright, clean golden-colored infusion Chamomile has a fragrance reminiscent of honey, fruit blossoms and apples and is often taken with honey and lemon.
Chamomile has been prized for thousands of years for its therapeutic effects. In fact, Chamomile was dedicated to the ancient Egyptian gods for its ability to calm the mind and comfort the senses. Hieroglyphic records show that Egyptian noblewomen drank chamomile and used preparations of crushed Chamomile petals on their skin. Today, Chamomile is used as a nurturing herbal tea ideal for countering PMS, easing stress and anxiety, relieving headaches or enhancing a peaceful night's sleep. Chamomile is also known to have anti-inflammatory and anti-allergic properties as well as acting as a digestive stimulant, muscle relaxant and sedative. Chamomile may be a beneficial treatment for arthritis and is even used in lotions and cosmetics for its soothing, anti-allergic properties on the skin.
TIP: chamomile tea is not just for sipping!
To sooth skin irritations, mild rashes, menstrual pains, or sunburn, draw a relaxing, fragrant, chamomile bath. Simmer 4 tablespoons of chamomile in 2 cups of water for 20-30 minutes and add to directly to bathwater. Or make a cold chamomile compress by simmering 2 tablespoons of chamomile in 1 cup of water for 20-30 minutes. Refrigerate. When cool, soak a cloth in the brew and apply to affected area.
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YERBA MATE
Yerba Mat (pronounced MAH-tay) is indigenous to the subtropical rainforests of Paragua, Argentina and Brazil. Mate is gaining popularity in the United States for its robust antioxidant content and for its natural ability to boost energy, improve mood and aid weight-loss.
An infusion brewed from the dried leaves and stems of the tree, Mate has a robust, earthy flavor that provides energy and delivers natural antioxidants as well as a wide spectrum of healthy vitamins and minerals. This stimulating herbal tea has the ability to energize without the nervousness and jitters associated with coffee. Unlike other herbal teas, Mate contains a substance similar to caffeine which is known as "Matteine." It is responsible for Yerba Mate's uplifting energy and should not be consumed by those who avoid caffeine.
Deemed "The Drink of the Gods" by many indigenous groups in South America, Mate is consumed widely in South America (6 to 1 over coffee) and has been used for centuries as an herbal remedy. A special ceremony has developed over the centuries for drinking Yerba Mate. A hollowed-out gourd is filled with Mate leaves and and a bombilla (straw filter) is inserted. The gourd is repeatedly filled with hot water as the beverage is passed in a circle from person to person. This method of enjoying Yerba Mate inspires openness between friends, nourishing both their bodies and their relationships. Mate is such an important part of daily life that it is rare to find a person traveling outside of South America who doesn't carry Yerba Mate with them everywhere they go!
When harvested according to natural and organic methods, Mate is a renewable rainforest product and is part of a socially and environmentally conscious movement to promote non-timber forestry products. Octavia Tea's Yerba Mate protects the precious rainforests through the production and promotion of a sustainable product that offers Amazon tribes a viable alternative income to destructive logging and cattle ranching.
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BLENDED & SCENTED TEA
Any of the tea-categories discussed can be enhanced with herbs, spices, flowers, fruits, essential oils and flavors to create whimsical, imaginative blends. When done well, the addition of interesting, flavorful ingredients can bring out special characteristics unique to each tea.
For example, Octavia Tea's Organic Jasmine Pearl is made by hand-rolled tealeaves scented with fresh jasmine. It takes nearly 2,000 hand-plucked leaves to fill a single tin. After plucking, the leaves are layered with 7 times their weight in jasmine flowers which bloom in the cool night air and leave behind their intoxicating fragrance. The jasmine flowers are removed but the scent remains, absorbed in the leaves themselves. Jasmine Pearl is one of the world's finest delicacies and most prized teas.
Whenever considering blended, scented and aromatized teas, be sure that the essential oils and flavors essences used are natural. Many companies use cheap, artificial flavors to save money. Unfortunately, there is no law requiring low-grade tea companies to reveal the use of artificial or chemical flavorings in tea, so consumers may not know what they are drinking. Octavia Tea specializes in whimsical, imaginative blends and procures only the best natural and organic ingredients. We list ALL ingredients on our label so drink with confidence, knowing you are getting the best natural and organic ingredients available!
FACTORS THAT INFLUENCE FLAVOR
Like fine wine, tea's flavor is influenced by climate, soil, altitude, at what time of day and how it is picked, processing, blending, packaging, transportation, and storage. Tea Experts can determine the type of tea, country of origin and, often, the time of year a tea was produced just by its appearance and taste.
QUALITY
While some tea plantations use machines to assist in manufacturing, the best and most expensive tea is still harvested as it was thousands of years ago by hand. Tea pickers, carrying straw baskets on their backs, collect each leaf individually from rows of tea plants. Most tea is harvested by coarse plucking, in which the bud and top four leaves of a branch are picked. Higher quality teas require fine plucking and use only the bud and top two leaves which are still young, fresh, and nutrient dense. The leaves used during processing greatly influence both quality and taste.
ESTATE TEAS
As an agricultural product, tea can vary slightly from year to year due to changes in climate, rainfall and other seasonal conditions. In order to mask changes in flavor for the lowest cost, large-scale tea companies typically combine teas from hundreds of gardens and regions. The downside is that blending tea on this scale destroys the unique characteristics of each different tea, turning it into a single, monotonous, bland beverage. Imagine taking every kind of wine imaginable and mixing it together until you're left with only one kind!
As a backlash to this practice, the new, vogue concept from continental Europe is Estate Teas, meaning that each tea that comes from a single garden or estate from a particular year. The traditional teas in the Octavia Tea line are considered Estate Teas because each is unique to a single garden that is famed for that specific type of tea.
PLANT VARIETIES
Botanists recognize more than 2,000 varietals, or subspecies, of the tea plant-accounting for thousands of different types of tea, each with their own unique characteristics and flavor profiles. For example, teas made from the Indian tea plant are generally stronger and take well to milk and sugar, while teas from the Chinese tea plant are typically more subtle with floral undertones.
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