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New to Tea?  



Tea derives from the leaves of Camellia Sinensis, an evergreen plant that is indigenous to China and India. The plant was later introduced to Japan and many parts of Southeast Asia.

Many people are surprised to learn that all teas, white, green, oolong and black, are made from the leaves of the Camellia Sinensis plant. The significant differences of each tea type develop in the processing of the leaves.

The distinguishing factor that determines whether a tea plant will become white, green, oolong, or black tea is oxidation. Oxidation begins after the leaf has been plucked from the plant, and begins a process of being dried, withered, rolled, and heat treated. A black tea is fully oxidized, causing it to turn black, while a white tea is barely oxidized at all.


The tea bagged tea is actually what you call ‘fanning’ or the left overs from sorting loose leaf tea.  And this is one very important reason why loose tea leaves are a better option.

Secondly, your tea leaves should be able to swirl freely in the water in which they are steeping to get the full flavor.  Tea bags don’t have enough space for water circulation, something which is really essential for the leaves to unfurl and develop their full flavor.

Teabags tend to go stale more quickly. Loose Leaf Tea can stay fresh for up to two years, if properly stored in an airtight container and kept in a cool, dark place, like a cabinet.   Once you have tasted Loose Leaf Tea, you will definitely be able to taste the difference-there is no comparison.