Green teas 绿茶

Green tea is minimally processed: steamed or lightly pan fried after the picking. The taste of green tea varies widely among from the fresh grassy to the light hay flavours. This type of tea has great tradition in China and Japan but Owing to its numerous health benefits, there has been a great surge of interest all over the World the recent years.

Oolong teas 青茶

Oolong 乌龙: wūlóng is a semi fermented tea produced through a unique process including withering the hand picked leaves under the sun and oxidation before curling and twisting. Most oolong teas, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. The taste of oolong varies widely among different subvarieties. It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Oolong is especially popular with tea connoisseurs of south China and Taiwan.

Red teas 紅茶

In Chinese languages and the languages of neighboring countries, black tea is known as "red tea"紅茶  Japanese  kōcha; Korean 홍차 hongcha,Bengali Lal cha, a description of the colour of the liquid. 

Black teas

Dark and strong, with a delicate aromatic flavor, black tea is by far the most popular tea in the world. It goes through full  oxidization and produces a darker color liquor with a distinct aroma and an overwhelming taste. Black tea was invented in China (called red tea) but became famous because of the British plantations of Darjeeling and Assam in India and Sri Lanka (Ceylon). Caffeine in black tea is released more quickly into the bloodstream, over a shorter period than that of green tea. Because the full fermentation and oxidation partially separates the tannins, black tea acts as a more physical stimulant than green tea. Surprisingly some black teas are rich in antioxidants.

Pu'er teas 普洱茶

Pu-erh or Pu'er is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.

Herbal infusions 

1000TEA Specialities

Our blends and old time classics. The 1000TEA also offers some of its own blends and recipes under names of its own devising. All of our teas are naturally flavored witch means it is not artificially aromatized!

Teaware