Black tea tends to contain higher caffeine and have more depth of flavour than other types of tea. The leafs are withered in warm air, rolled lengthwise to release the essential oils, which adds to its distinctive flavour and finally, fermented to transform the tea leaves into black tea.
Mainly grown in China and Taiwan, Oolong tea leaves are withered in the sun to begin the fermentation process before being shaken to break cells and activate the oxidation process. The leaves are then fired when they’ve reached semi-fermentation. Oolong or blue tea is said to sit between green and black- having the flavour of a green tea and some of the strength of a black tea.
Revered in the Far East for millennia, green tea leaves are unoxidised as they’re exposed to heat (either roasted in wok-like pans or steamed) soon after picking to avoid the oxidation process. Rich in antioxidants and vitamin C, the tea is known for its health benefits.
The purest of them all, white tea is the closest tea comes to its natural state. White teas are de-oxidised and tend to be naturally-dried, making them deliciously delicate.
‘Infusion’ refers to the process of infusing plants or fruits in hot water, although an infusion tea is not derived from the traditional tea plant (camellia sinensis). With a zesty flavour to suit every taste, they’re a delicious plant-powered way to boost a healthy lifestyle.