Individually Wrapped Sachet

Traditional production of tea begins with hand harvesting. In black tea, the harvest is withered then rolled to release the enzymes within the cell structure of the leaves. The leaves are spread out on drying trays to facilitate oxidation, or fermentation. It is this oxidation process that changes the leaf color from green to black. Finally, the leaves are fired in ovens to stop the process and dried again to remove all moisture.

Green teas possess a more delicate, subtle flavor than black teas. They are fresh and clean tasting. After harvesting, the leaves are pan fired. The exposure to hot steam destroys the enzymes that would otherwise cause the leaves to ferment. After, they are rolled on heated tables to further dry the tea. Finally, the leaves are fired, graded, and packed. The entire process takes only one day.

Oolong tea is semi fermented, partially withered, and partially oxidized. The leaves are picked at precisely the right time, then spread several inches deep in baskets. The baskets are set in the sun and shaken frequently to bruise the outer edges of the leaves. Bruising encourages oxidation, and when the desired level is reached, the baskets are passed in and out of a charcoal fire to halt the process.

White Teas are the world's rarest variety. Two leaves and a bud are gathered just before sunrise so that they still have some moisture on their surface. Seven days of picking are needed to make just eight kilos of White Tea. This tea's early origins are indicated by the simplicity of the processing. The leaves are slowly withered, then lightly fermented without a final firing. White Teas are very high in anti-oxidants and naturally low in caffeine.

Herbals and Tisanes (French for infusions) do not contain leaves from the true tea plant, Camellia Sinensis, and are naturally caffeine free. Some are lush and exotic while others are classic in their simplicity. These teas are beautifully blended for the eye as well as the palate.