Learning Your Teas

The finest green teas are hand plucked during spring season in China and Japan. The leaves are immediately heated to prevent oxidation and preserve their pure essences. Leaves can be steamed, pan-fried or fired in an oven depending on the region and on the tea.

The heating process makes the leaves soft and pliable facilitating the next phase, which is either rolling or pressing. Pressing is particularly common in Japan, although some Chinese green teas are also pressed. Rolling is done either by hand or machine, also known as the CTC method.

Firing is the last stage, during which the leaves are dried in a large mechanical dryer.

Minimally oxidized, green tea has less caffeine than most other teas. The result? A very delicate, soft tea with a wonderful fresh taste.

Black teas originated in China (where they are known as "red tea"), but now come from many growing regions throughout the world. Most notably India, Sri Lanka, and Nepal.
The leaves are plucked and treated in four-step process: withering, rolling, oxidation and firing. Withering removes moisture from the freshly plucked leaves so they can be rolled. First-grade teas are hand rolled; each leaf is curled along its length and is slightly twisted to break apart cells and release enzymes that will interact with the air causing oxidation. During the oxidation process the leaves are placed in a cool and humid room for about 5 hours.

The fourth and last stage is firing, which stops the oxidation. During firing, the leaves are placed in hot pans or drying chambers that will maintain a constant temperature of 120 F.
The resulting black tea infusion can vary from light, flowery, crisp, rich, robust, or sweet, to a malty flavor.

Rolling by hand, or the CTC method, follows the withering stage. Firing is the last phase, and stops oxidation half way through the process by moving the baskets in and out of a charcoal fire’s flames. The resulting natural flavors can range from light and flowery to robust, sweet and fruity. Oolong’s distinctive fragrance is sometimes compared to apples, orchids or peaches.

Pu-Erh leaves are picked from very old trees, as old as 1800 years, and are withered like black and green teas. Still slightly moist, they are heaped in piles where a natural bacterium in the leaves creates a reaction. The leaf piles are constantly monitored to prevent excessive heat or moisture.

Green Pu-Erh leaves are partially fired to halt enzyme activity, and they’re slowly oxidized over time. Black Pu-Erh leaves are fully oxidized before firing, leading to a strong and distinctive flavor.

Pu-Erhs yield many health benefits, including the ability to lower cholesterol, reduce indigestion, diarrhea and clean the blood (reducing the risk of heart attacks). Read more about the health benefits of tea in our Tea & Health section.

A recent study found that the cancer-inhibiting polyphenols found in green tea appear in even greater concentration in white teas.

For Jasmine tea, whole jasmine blossoms are added to green or black tea. Fruit flavored teas are generally made by blending the fruits’ essential oils with the processed tea.

Herbal, fruit and flower tisanes are infusions that do not contain any product of the Camellia sinensis, and should not be confused with scented and flavored teas. These herbals are not teas and should not be labeled as such.

The base for Plain-T's flavored black teas is Assam or Ceylon OP tea to which natural flavors and essences are added. Our Flavored green teas are based on high quality Sencha green tea to which natural flavors and essences are added.

Studies show that Rooibos has the highest levels of anti-oxidant properties compared to any other plant. And, it’s chock full of important minerals and vitamins, has very little tannin, and no caffeine; relieves insomnia, stomachaches, cramps and colic.