Chinese greens are gently pan-fried to stop the enzymatic oxidation process while in Japan, fresh leaves are quickly steamed.

Most of our green teas are seasonal!

Oolong teas are halfway between green and black teas, rolled and usually baked. They are fragrant, floral and sweet in themselves.

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. 

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.

Two main Pu’er variants: the naturally aged, more vibrant raw Sheng生 and the  deep, earthy, dark Shu 熟. Both have a very complex taste which is affected not just by the processing and blending but the age of the tea tree and the terroire as well.