Tea, as we know it, is grown in more than forty countries. Some
of the finest however come from India, China, Sri Lanka, Japan and
Taiwan. Believe it or not, more than 3,000 varieties of tea all
come from the same plant, Camellia sinensis, yet each has its own
characteristics. Just as with coffee, subtle variations in geography,
climate, harvesting and processing make each tea different from
the other.
For general purposes, tea is classified into four major groups:
black, oolong, green and white. Black tea is fully fermented or
oxidized. Oolong tea is semi-fermented, meaning it is fermented
in the same manner as black teas, but the fermentation process
is stopped before completion. Green tea is unfermented. They may
either be steamed or pan-fired to prevent fermentation. Picking
only the tender buds of the tea plant produces white tea, and
then they are steamed and dried.
For fine teas, the manufacturing process is a labor-intensive
operation usually involving four stages: withering, rolling, fermentation
and drying. The tea leaves are then sorted and graded before they
are packed.
Herbal infusions or herbal teas, as they are commonly referred
to, are not really teas, since they do not derive from the Camellia
sinensis plant. The more acceptable terminology is “teasine”
or “teasans.” Many teasans are naturally caffeine-free;
but some, such as Yerba Matte, do contain caffeine. As with teas,
teasans can be served hot or iced, either way, making a wonderful
beverage.
As you can see, selecting and blending gourmet teas and herbs
is an art and a science of its own. We’ve assembled one
of the most in depth selections of gourmet teas and teasans available.
These, along with our tea accessories, have been selected with
Stockton Graham & Co. customers in mind.
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