wholesale catalog loose-leaf tea | mulling spices
tea's story
Tea is the wine of the East: an ancient art filled with mythology and legend that persists today. It is central to the cultures, health & hospitality of many nations.
All tea hails from a single plant, Camellia Sinensis. When the leaves and buds are picked, they begin a journey to become one of many styles of tea. Enzymes in the tea leaf change its character (oxidation) until it is dried or heat is applied and deactivates them (firing). Each estate guides this process to make the leaf into white, green, oolong, black, or pu-erh.
White: air dried and sometimes fired, slight oxidation Green: fired immediately to prevent oxidation Oolong: partially oxidized, oolong is a large varying category Black (red): allowed to fully oxidize before firing Pu-erh (dark): begins as unfinished green tea, ferments over time
Like wine, the subtleties of tea are closely aligned with the earth in which they were grown (terrior). This makes tea an international phenomenon.
Tea contains the well-known stimulant, caffeine. It also contains a lesser known, but entirely unique compound called Theanine. Theanine balances out the energy from caffeine with focus, a restful calm and precision in the midst of energy. It is often said to offset the “jittery” effects caffeine content that other beverages sometimes cause.
Tisanes (herbal teas) do not contain Camellia Sinensis, but are a blend of other botanicals also steeped in water. Most tisanes are naturally caffeine-free, creating a perfect calming nightcap.