When most Americans think of tea, black tea is the first thing that comes to mind. Black tea is the most oxidized (or fermented) form of tea, which comes from the Camellia sinensis plant.
Within the category of black tea, there are quite a few terms that refer to growing regions, the specific cultivar of tea plant that produced the tea, and the combination of teas that are used for a specific blend. These terms can be a bit tricky at first, but they're not hard to understand, they just require a bit of explanation. That's what today's post is about.
Herb & Fruit tisanes are a really exciting option in the tea world. They are a combination of dried fruits, herbs, flowers and natural flavorings. They smell wonderful, and are pretty to look at, much like potpourri, but their flavors are where they really shine. The flavors are strong, tart, rich and complex, and there is no danger of bitterness from over-steeping.Read More
Only Camellia sinensis is truly tea, though many other steeped beverages are commonly called teas.Read More
Green tea comes from the Camellia sinensis plant, just like black, oolong, Darjeeling and white teas do. The difference is in the cultivation and processing. Green teas are not oxidized before drying, but contrary to popular myth, green tea does contain caffeine.Read More
Rooibos, or Red tea is not actually tea, (Camellia sinensis) but comes from an evergreen shrub (Aspalathus linearis) which is native to the Cederberg, Western Cape Province of South Africa.Read More