Education

Black tea is the most processed tea of all tea categories. After the tea is withered it is macerated or rolled to release essential oils. The leaves are then sorted according to size and form. Followed by the fermentation process which transforms the green leaves to black teas. The leaves are then spread and exposed to warm and humid air for several hours. The final stage entails firing the leaves to stop fermentation. Tea Time features high quality black tea from China, India and Sri-Lanka. 

White teas undergo almost no transformation once harvested. It involves only the withering and drying steps. The name white tea is actually a literal translation from the color of the teacup, namely the light color of the brewed liquor. The subtle taste of white tea requires an experienced palate to enjoy the simple, fresh but straightforward flavor hidden in the complex structure of the liquor. White tea is the most subtle of all the varieties of tea, using only the finest tea leaves from each bush with a minimal amount of processing. Considered by most connoisseurs to be the apotheosis of tea, white tea has yet to make a significant impact on Western culture. This will soon change, with new studies showing that white tea is 10% more effective in improving immune health than its green cousin due to its polyphenols and catechins content.Tea time carries the most exclusive white teas available: Yin Zhen Silver Needles, White Egret Pearls, White Pommegranate and Gopaldhara Silver Pearls.

Green tea is least oxidized compared to Black teas and Oolong teas as the leaves are steamed or baked immediately after being plucked. They are then rolled and dried allowing the leaves to remain green in color. About ninety percent of the world's green tea is produced in China. Some of the most popular include Gunpowder, Lung Ching, Jade Yunnan, and Gyokuro (Japan). A cup of green tea is generally much lighter than black or oolong tea. While Asian cultures have believed for centuries that green tea has properties beneficial to human health, modern science is just now discovering and confirming the health benefits of tea in general and green tea in particular.

The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Tea leaves are picked in the morning of a clear day. They should be picked in units consisting of one bud and three leaves and exposed to the sun. This is the first stage. The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of oolong tea is when to stop fermentation. As oolong tea is fermented to some extent, it is called semi-fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavor, aroma, and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavor and characteristics of each batch.