Also known as “tisane”, herbal tea is a blanket term for all herbs, spices and flowers that are prepared and drank as a “tea” but are not from the Camellia Sinensis (orthodox tea) plant. Well known classics include chamomile, peppermint, hibiscus, and lemon balm
White tea is virtually "unprocessed" to prevent any oxidation- the young bud and leaf are plucked and then wither dried. It produces a delicate, bright, floral clean tasting tea that has unmatched aroma.
Pu’erh tea (“compressed”, “shaped” tea formed into cakes, or also can be loose) is like a fine wine. It is known to be smooth, flavorful, and is artisanal because so many variables attribute to the final product, which creates such wonderful, variable end results.
Green tea is famous for its grassy, sweet, astringent green flavor. For the tea leaves to become appropriate for green tea, they have to undergo minimal oxidation during processing.
Oolongs require a special artisan’s touch, and the process of dehydration, rolling and oxidation (usually between 5% and 85% oxidation) must be in perfect unison. Oolongs have a full bodied, complex flavor; floral, rich, to deep and buttery. High mountain oolongs are not roasted, they have a bright, floral, “green” flavor.
Fruit teas are a genre of herbal “tisanes” that are usually jam packed with dried fruits, offering bold juicy fruit flavors and satisfying tastes. Virtually calorie free, sugar free, and always caffeine free- making fruit herbal teas an excellent choice for anyone in the family, at any time of the day!