Loose premium-quality whole leaf tea

{From delicate to robust with everything in between}



As the second most popular beverage in the world (water’s number one), botanically, tea can only be called “tea” if it is made from the leaves of the tea plant (camellia sinensis and its clonal variations). However, true tea with nothing added encompasses a seemingly boundless variety of flavors. So how is it that the same teas from different growing regions can taste so completely different from each other? Simply put, it’s all about  terroir, the summation of all environmental factors from weather and altitude to soil and cloud cover and even the angle of the sun. But beyond those factors, the processing of the leaves is key—how the tea is handled after being picked–and by picked, I mean hand picked.

From delicate white tea and fresh grassy green to floral oolong and bold and robust black teas, the world of tea is vast. To learn what you like, it’s best to sample varieties from the major countries of cultivation (China, Japan and India), moving from the less processed varieties such as white, green and oolong for a delicate but flavorful drink, to those where the leaves have been oxidized completely, yielding a rich and sturdy brew.

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