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Our Product Variants

The taste of real tea. Make a pause and have a cup of tea
Black Tea

The process for making black tea is defined by allowing the leaf to fully oxidize during production (which means water evaporates out of the leaf and the leaf absorbs more oxygen from the air). The results are the characteristic dark brown and black leaf with typically more robust and pronounced flavors.

Black tea is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavor than other teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. In China, where black tea was developed, the beverage is called Red tea due to the color of the oxidized leaves when processed appropriately.

Green Tea

All tea starts out green. The green tea process is defined by preventing oxidation. Shortly after picking, the leaves are "fired" (rapid heating) to arrest oxidation and keep the leaf "green" for the duration of production. Green teas are typically steeped for shorter amounts of time and at lower temperatures which will produce a lighter cup with less caffeine.

Green tea is one of the least oxidized tea type that produced & consumed in Japan. It is made from young tea leaves plucked towards the close of the flush or harvest season after the production of white, oolong, and black teas.

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas.Green tea originated in China, but its production and manufacture has spread to other countries in East Asia.

Oolong Tea

Oolong teas are roughly defined as any tea that undergoes partial oxidation (10-90%), but this fact is not useful by itself. "Baking" (take the term literally) is also a common technique in making oolong tea so it is impossible to summarize categorically. The regional styles and cultivars used tend to define them more than anything else. For example, we refer to both Ti Kwan Yin and Big Red Robe as oolong tea, but they have nothing in common.

Oolong is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8–85%, depending on the variety and production style. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony.

White Tea

The best way to define white tea is by a lack of processing. To crudely summarize, the leaves are picked and gently dried until they are finished. Since they are handled minimally and not re-shaped in any way, the finished product tends to be bulky with the possibility of some incidental oxidation, but nothing intentional.

White tea is known to be one of the most delicate tea varieties because it is so minimally processed. White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea.
These buds and unfurled leaves from the newest growth on the tea plant are handpicked and then quickly and meticulously dried, so the leaves are not allowed to oxidize as long as leaves plucked for green or black tea production. This minimal processing and low oxidation results in some of the most delicate and freshest tea available.

Herbal Tea

Herbal tea is essentially anything that doesn’t contain leaves from the tea plant, Camellia sinensis. "Teas" that don't contain tea leaves—from chamomile to peppermint to ginger—but are brewed into a tea-like beverage are also called a tisane or infusion.

Herbal teas can be made with fresh or dried flowers, fruit, leaves, seeds or roots. They are made by pouring boiling water over the plant parts and letting them steep for a few minutes. The herbal tea is then strained, sweetened if desired, and served. Many companies produce herbal tea bags for such infusions. Different varities of herbal tea are available like: Ginger Herbal Tea,Peppermint Herbal Tea, Lemongrass Herbal Tea, Hibbiscuss Herbal Tea, Tulsi Herbal Tea, Chamomile Herbal Tea.