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African Red Teas: Rooibos (pronounced 'Roy-Boss’) is Afrikaans for 'red bush'. It has the scientific name Aspalathus linearis and is a member of the legume family of plants. It is often referred to as ‘Red Tea’ or ‘Red Bush Tea’. Rooibos gains its deep red color and rich flavor from an oxidation process similar to Black Tea production. For this reason, it is often used as a caffeine-free black tea substitute and can be enjoyed with milk. It is renowned for being rich in antioxidants and many studies have been conducted on its health benefits and potential immune boosting properties. Assam Black Teas: Northern India’s Assam region is the largest tea growing region in India and the largest black tea producing region in the world. Black teas from Assam are characteristically full-bodied, malty and brisk. They pair particularly well with milk or cream and are the main teas used for traditional Indian Chai, Scottish Breakfast and Irish Breakfast tea blends. Ayurvedic Teas: AYURVEDA (PRONOUNCED EYE-YER-VAY-DAH) In Sanskrit means "knowledge of life". It is the art of holistic living and the oldest (5000 years old) medicine system in practice today. Ayurvedic philosophy also indicates that everything in the universe is made up of 5 elements; fire, air, water, earth and space. These elements are combined under 3 "energies", known as 'Doshas' (body constitutions). The three doshas are Vata, Pitta and Kapha and represent the "subtle energy" that combines and balances the characteristics of the elements it influences. This force has to often combine and balance seemingly contrary forces such as fire and water under pitta. Vata combines air and space. While kapha brings water and earth together. The principle of balancing the body is done by first determining your Ayurvedic constitution or dosha type. when we recognize this, we can begin to create balance for ourselves in our health and lifestyle. We are happy to offer our initial offering of Ayurvedic Teas. We hope to provide continuous expansion to these varieties and introduction to Indian herbs and spices. Bing Cha Selections: Round cakes are one of the earliest forms of Puers from Yunnan province in China. Although the term Beencha is also applicable to green tea and black tea cakes, it is most common to find Puers shaped into Beencha. The shape is ideal for storing tea over the years, and due to the thin surface area of the cake, the tea leaves get to 'breathe' and continue to develop flavor over time. Beencha quality and flavor varies with the season, choice of leaves and age. The process to make the round cake has generally remained the same over the years, except in some cases the pressing techinque. In making the Beencha, the tea leaves are sun-withered, hand-kneaded, roasted, steamed and then shaped into round cakes. The shaping of the cakes as per 'old-style' is done by packing the steamed leaves into cloth bags and placing them under a stone mold. The tea makers then stand on these mold, applying their weight and a rotational force to provide a round shape. Modern techniques utilize a pressing machine that can compress the tea leaves into the cake form, but in our opinion, are not as flavorful in their soul. The native area for Beencha is Southern Yunnan, home of the big leaf 'Dayeh' tea plant varietal. Some areas in the Southern Yunnan province, especially Xishuangbanna have tea trees that are still growing wild, and age several hubdred years. This region is also the most ethnically diverse and bio-diverse regions of China. The exact location of these old-growth trees is managed and protected by the local minority villagers, and one has to work with the village heads to gain access to some of these teas. We will be offering a very comprehensive selection of old growth teas from this region this spring. Our initial series of Beenchas is from the Jing mai mountain, near the Lancang basin in Yunnan that is also home to some of the old-growth trees. Recently, this area has gained more popularity and also some controversy. There is more 'cultivation' of the tea bushes, more new plantations which is a shift for the local villagers. Black Teas From Nilgiris: The Nilgiris are a range of mountains in the South Indian states of Tamil Nadu and Kerala. Nilgiri means “the Blue Mountains” referring to both the dense, smoky-blue mists that cloak the landscape as well as the stunning blue Kurunji flowers that blossom and cover the hillsides but once every twelve years. The Nilgiri region is extremely lush and green and full of wildlife. It is also home to several indigenous tribes including the ancient Toda people. The region’s cool climate and consistent mist and rain create an ideal environment for tea growing. Nilgiri Teas are characterized by a fruity, smooth, yet lively aroma and flavor. Chai: Chai simply means “Tea” in Hindi. It is a common drink in India available on street corners, in offices and at home. The tea leaf used is a basic, cut-tear-curl (CTC) grade, where the leaf has little moisture and is conducive to boiling. The leaf is often blended with common Indian spices such as cardamom, cinnamon and ginger and boiled with milk and sugar. More important than the specific tea leaves or spices is the patience and ritual of making fresh, boiled Chai - avoiding liquid concentrates, powders and instant tea. The daily afternoon “Chai break”, as practiced in Indian workplaces, temples, homes and streets, is a rich experience for any tea lover. The popularity of Chai in the United States over the last few years has led to a variety of styles ranging from more traditional CTC and spice blends to new combinations with herbs and spices from other regions. We invite you to try our unique blends and brew your own fresh Chai! Darjeeling Black Teas: Located in the Himalayas of northeastern India, Darjeeling is renowned for producing the "Champagne of Black Teas". It is one of the four main tea growing regions in India and, at 6,000 feet, the highest in elevation. The area comprises approximately 86 tea estates covering three districts - Darjeeling, Kurseong and Kalimpong. Tea making in Darjeeling has three distinct seasons: The First Flush is the early spring plucking beginning in late March and is characterized by lighter, fragrant teas. The second plucking (Second Flush) generally occurs in late April and is characterized by robust, more full-bodied teas. Autumnal Darjeelings are made after the rains in late summer and tend to be milder in flavor and aroma. The Tao of Tea’s Darjeelings have many “first” denotations to them. We have been among the first in the United States to offer Fair Trade certified, organic, white, roasted, and sun-dried Darjeeling Teas. Fair Trade Certifide Teas: The concern for Fair Trade is not common among 'Direct' sourcing tea merchants like The Tao of Tea. When purchasing direct from the tea gardens and farmers, tea merchants such as ourselves are already paying much higher prices (if not the highest) for the quality of well made specialty teas. The concern of Fair Trade is more just in the case of tea companies that purchase tea through auctions at the various tea centers. In such cases, purchase volumes drive down prices and could negatively affect people's lives. In 2001, we still chose to join the Fair Trade partnership between tea pickers, tea traders and tea drinkers. It was our attempt to encourage the larger, more voluminous tea buyers to evolve along this path. Fair Trade certification means that, the garden where the tea is grown meets specific standards for the wages, living situation, and working conditions of its pickers. For every tea purchase, a Fair Trade premium goes directly back to the tea workers themselves. A committee, elected by the workers, decides how these funds will be used to meet the community's most serious needs. Tea workers have used Fair Trade premiums to hire school teachers, build maternal health clinics, and bring electricity to their villages, among other projects. Famous Chinese Black Teas: In China, black teas are known as Hong Cha “red tea” referring to the deep, golden red hue of high quality, fully oxidized leaf and its brilliant infusion. Though not as common in China as green tea, black tea originated in that ancient land and the distinctive flavors of its famous black tea growing regions are still sought after by connoisseurs. Teas such as Anhui Province’s Keemun (the original “English Breakfast”) and Fujian’s Bohea were among the earliest exported to Europe. Chinese black teas vary broadly in varietal, processing style and flavor. In general, they are made from whole, unbroken leaf and have less astringency than South Asian black teas. They can range anywhere from toasted, cocoa and floral, rose-like aromas (typical of Keemuns) to rich, buttery, earthy flavors (typical of Yunnans). Famous Chinese Green Teas: No other tea category can compare to the variety of styles and flavors found among Chinese green teas. In addition to hundreds of traditional varietals, there are new variations, growing regions and crafting styles being explored every year. Ranging from the small, roasted, tightly rolled leaves of Pearl tea (also known as “Gunpowder”) to the large, delicate, pressed leaves of Huangshan’s famous Monkey King, there is a Chinese green tea for every taste and preference. Flower Scented and Blended Black Teas: In addition to our many pure leaf black teas, The Tao of Tea is proud to offer a variety of excellent scented and blended black teas. Ranging from traditional scented teas and blends (such as Rose Petal Black, Earl Grey and English Breakfast) to newer flavors (Mango, Ginger Peach), we use only high quality, full flavored leaf rather than rely on the scenting oils alone for flavor and aroma. We feel that this balance between the vibrant character of the leaf and the appropriate scented oil or flower is the key to a superior scented or blended tea. Flower Scented and Blended Green Teas: Since its inception as a beverage, tea has frequently been blended with other aromatic flowers, herbs and fruit. The aromas and flavors of flowers (Jasmine), herbs (Mint) and fragrant fruit oils (Bergamot) that would seem somewhat thin and one-dimensional if steeped on their own, become almost magical when combined with flavorful tea leaves. The leaf is not only complemented by the infused fragrance, but also serves as a vehicle for the essence of the flower, herb or fruit. The tea can be scented by allowing the leaves to absorb essential oils directly from the flowers (Jasmine), by adding an oil to the leaves (Bergamot oil in Earl Grey), or by simply blending the tea leaves with an herb (Mint leaves in Moroccan Mint). The Tao of Tea is proud to offer a variety of green teas both carefully infused during the tea-making process or hand scented in small batches by our expert tea blenders. Hand Crafted Green Teas: We are pleased to present a selection of teas that reflect the true artisanship of the tea makers. Each of these teas require extensive hand processing in the form of roasting, rolling and, in some cases, sewing of the leaves. This ‘orthodox hand crafted’ (non-mechanized) style of manufacturing tea accounts for less than 1% of all tea produced. Herbal Teas: Sometimes referred to as ‘tisanes’ or ‘herbal infusions’, herbal teas are generally made from herbs and plants unrelated to the Camellia sinensis (with the exception of the Tea Flowers below). They can be made from the flowers, fruit, leaves, roots and stems of a wide variety of plants and are generally processed by simply cutting and drying. Herbal teas are often steeped and enjoyed as much for their healthful properties as their unique flavors and aromas. The Tao of Tea is pleased to offer a broad selection of herbs and blends of superior quality and freshness. Indian and Sri Lankan Green Teas: India and Sri Lanka are primarily known for their black teas. However, in recent years a healthy cross-pollinization of tea making techniques with China has been taking place. We now find a variety of green, white and oolong teas coming from Assam, Darjeeling, and Nilgiri in India as well as parts of Sri Lanka (referred to in tea terminology by its former name “Ceylon”). At times, Chinese techniques can be applied with only minor adjustments. In other situations, the tea-making techniques must be modified completely to suite the particular characteristics of the Indian or Sri Lankan leaf. All of the teas below are made in various green tea styles yet fully retain the character, flavor and aroma indicative of the region where they were grown. We invite you to try each and experience the distinctive, refreshing qualities found only in Indian and Sri Lankan green teas. Japanese Green Teas: Unlike other tea producing countries, Japan produces green teas almost exclusively. Loose-leaf Japanese Green Teas are steamed almost immediately after plucking, preventing any oxidation and giving them a vivacious, green flavor and aroma. They can generally be divided into three categories: Gyokuro – just the tips and shaded before plucking, Sencha – tip and two young leaves, Bancha – more mature leaves further down the branch. The stems are separated from the leaves during Sencha and Bancha making and become Kukicha (“twig tea”). Bancha can be roasted into Houjicha (“roasted tea”). Both Sencha and Bancha can be combined with toasted brown rice to become Genmaicha (“brown rice tea”). Japanese Powdered Green Teas: Japanese powdered green tea can be divided into two categories: Matcha - used in Chanoyu, the Japanese Tea Ceremony, it is made exclusively from the tender tip buds of the tea plant, shaded for up to four weeks before plucking, processed into Tencha (steamed and dried flat) which is then ground in a stone mortar and pestle into a fine, brilliant green powder. When whisked into hot water, it retains this brilliant green color giving an appearance like “Liquid Jade”. Konacha - a less refined powdered green tea made from leaf and stems. More suitable for casual drinking and for recipes that call for powdered green tea. The Tao of Tea is proud to offer an organic, authentic Matcha from the famous Uji region. Japanese Sencha Green Teas: More than seventy five percent of all tea grown in Japan is made into Sencha. Developed in 1738 by merchant and tea-maker Soen Nagatani, Sencha was made by steaming then hand-rolling and drying the leaf on a large, flat, heated pan. During the Meiji period (1868 to 1912), much of the extremely labor-intensive tea-making process was mechanized. However, each step of the mechanized process mimics the traditional handcrafted method and takes the same amount of time from start to finish. Handcrafted Sencha is now extremely rare and found only among competition grade teas. The first teas of the season, called Shincha (“new tea”), are considered best because of their high quantities of nutrients, amino acids and catechin polyphenols. Sencha, especially Shincha, are best consumed within the first several months after production. However, careful storage (vacuum sealing and refrigeration) can prolong the life of the tea significantly. Sencha are characterized by bright, green, grassy, oceanic, and buttery qualities. Teas from the earlier part of the season tend to be richer and more fragrant, whereas teas from the latter portion of the season tend to be stronger and grassier. Old Growth Teas: In 2005, the Tao of Tea began developing relationships with several tea mountain villages to source traditional Puer teas from Old Growth Tea Forests in Southern Yunnan. Teas from these mountains are harvested from trees aged in centuries. They are produced using old-style traditional methods by the indigenous ethnic peoples of the region. Oolong Teas: Oolong is a category of distinctive teas originating from Fujian province in southeast China. Their history stretches back at least four hundred years in the famous Wuyi Mountain region, spreading from there to the rest of Fujian, Guangdong province and Taiwan. More recently, other regions of China and northern Thailand have adapted Oolong varietals and processing techniques with flavorful results. Oolong teas are often described as lying between Green and Black teas. This is true in terms of oxidation only; Oolongs are partially oxidized teas that range from nearly Green to nearly Black. However, the plant varietals and processing techniques are unique to this category alone and produce flavors and aromas not found in any other teas. Sampler Tea Sets: Take delight in the wonders of tea. The sampler sets were created to represent a variety in flavors from the different tea categories and help introduce the world of pure leaf teas. The sets are available in eleven combinations. Each tin ranges from one to two ounces of tea and brews from fifteen to thirty-five cups per tin. Sri Lankan Black Teas: Known in ancient times as Lanka, Lankadweepa (meaning "Resplendent Land" in Sanskrit), and Selan, the island became known as Ceylon in colonial times, a name still used on occasion, but often in th e tea trade. Its unique shape and proximity to the Indian mainland have led some to label the island unofficially as India's Teardrop. Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts. Until 1971, more than 80 percent of the island’s tea estates were owned and managed by British companies. In 1971, the Sri Lankan government introduced a Land Reform Act which gave the state control of the majority of the plantations (which also grow rubber and coconuts for export) leaving about one-third in private hands. Since 1990, a restructuring program has been going on to involve the private sector companies (both Sri Lankan and foreign) as Managing Agents of the state-owned plantations. The long-term aim is for the private managing companies to take on most, if not all, of the financial responsibility and control of the estates, with the government Tea Growing Regions: Sri Lanka’s finest teas are produced mainly from bushes that grow above 4,000 feet. The bushes grow more slowly in the cooler, mistier climate, and are harder to harvest because of the steep angle of the slopes on which they are planted. There are six main tea-producing areas. Galle, to the south of the island; Ratnapura, about 55 miles east of the capital Colombo; Kandy, the low region near the ancient royal capital; Nuwara Eliya, the highest area that produces the finest teas; Dimbula, west of the central mountains; and Uva, located east of Dimbula. The teas produced in each region have their own individual characteristics of flavor, aroma, and color. Low-grown teas, produced at 1,500 to 1,800 feet, are of good quality and give good color and strength but lack the distinctive flavor and bright fresh taste of the higher-grown teas and are usually used in blending. Mid-grown teas, grown between 1,800 and 3,500 feet, are rich in flavor and give good color. High-grown teas, from heights of between 3,500 and 7,500 feet, are the very best that Sri Lanka produces, giving a beautiful golden liquor and an intense powerful flavor As well as the wonderful black teas, some estates also produce silver tip white tea that gives a very pale straw-colored liquor and should be drunk without milk Tea Harvests: The principal production of tea in Ceylon (Sri Lanka, but the tea is referred to as Ceylon) is of black or fully oxidized tea. It is produced throughout the year, but the finest pluckings are in February and March, and again in August and September. The larger yield, though lower in quality, occurs during April, May, and June and again in October, November and December. In January the quality drops dramatically. Ceylon teas are divided into high, medium, and low grown. Of these, the high grown are of the very best quality and when coupled with the specific times of year (above paragraph) they can be stunning. Low to medium grown Ceylons have no particular distinction as far as leaf style is concerned but they do show (dependent upon leaf grade) good cup strength and color. The high grown leaf picked at peak times of the year also have these characteristics but there is much more delicacy in their flavor. White Teas: The Tao of Tea offers a selection of pure, unblended, organic white teas made from native varietals of the tea plant in China and from newly propogated strains in the sub-continent. In making high quality white teas, only the new closed buds are plucked in the 48 hours or less of sprouting, and naturally withered, lightly pan baked and/or sun-dried. The buds are covered by silvery down and provide a light yellow tea that is sweet and full bodied. White tea is the least processed of all teas. Recent research suggests that it contains a high level of anti oxidants for a healthier lifestyle. Very low in caffeine. Original White tea growing areas have been the Fuding and Zhenghe counties of Fujian, China. These areas are native to at least three distinct plant varietals for making white teas - the 'Da Bai Fa Cha' (big white hair), 'Xiao Bai Fa Cha' (small white hair) and 'Shui Xian' (water fairy). Some tea mercahants may argue that White teas can only be defined if they originate from these areas. There is also hesitancy by merchants to disclose the processing techniques in full detail. In modern times, the methods of White tea processing have become more cross-pollinated among the tea cultures. Recent cultivation has also begun in other parts of China, and we are proud to be among the first group of tea companies to offer those in the united states. In 2000, The Tao of Tea became the first tea company to successfully develop a white tea in Darjeeling, India, and in 2003 we became the first tea company to develop a certified organic white tea from the famous 'Blue Mountains' (Nilgiris) in south India. Processing of White teas in Sri Lanka has also caught the attention of several tea gardens. We hope this cross-pollination of traditions and tea art continues to involve more merchants, tea gardens and tea makers. Yerba Mate: Yerba mate (pronounced Yare-Ba Mah-Tay) llex paraguariensis, or hierba mate, or erva mate in Portuguese, sometimes called simply "mate", is a shrub in the holly family Aquifoliaceae, native to South America, used as a tea. Like other teas, it is dried, chopped, and ground into a powderous mixture. Unlike other teas, mate is traditionally sipped from of a hollow gourd, through a special metal straw (traditionally silver) called a bombilla (bom-BEE-ya or bom-BEE-zha in argentinian pronunciation). "Bombilla" means, literally, "little pump" or "straw" in Spanish. The plant is grown mainly in South America, more specifically in Paraguay, Argentina, Uruguay and South Brazil (Rio Grande do Sul). The Guarani are reputed to be the first people who cultivated the plant. Ritual of Mate’: Mate is traditionally drunk in a particular social setting. One individual assumes the task of server. This person typically fills the gourd and drinks its contents completely. The server subsequently refills the gourd and passes it to the next drinker who likewise drinks it all. The ritual proceeds around the circle in this fashion until the mate is exhausted, typically after the gourd has been filled about ten times. Nowadays, mate is also toasted and prepared in a similar manner to black tea. You can easily find "tea bags", prepacked "iced tea" packages and bottles in Brazil. Components of Mate: Mate contains xanthines, which are alkaloids in the same family as caffeine, theophylline, and theobromine, well-known stimulants also found in coffee and chocolate. Sellers of mate products often claim that the primary active xanthine in mate is "mateine", which they say is similar to caffeine but with fewer of its negative effects; some mate products are marketed as "caffeine-free" alternatives to traditional coffee and tea. Chemically speaking, however, "mateine" is simply another name for caffeine. Researchers at Florida International University in Miami have found that yerba mate does contain caffeine, but some people seem to tolerate it better than coffee or tea. It is however generally established that yerba mate's caffeine content is minimal - researchers from the Free Hygienic Institute of Hamburg, Germany, concluded in their studies of yerba mate that its caffeine content is so meager that it would require 100 tea bags worth of mate brewed in a 6-ounce cup of water to equal the amount of caffeine in a 6-ounce serving of conventional coffee. Health Benefits of Mate’: From reports of personal experience with mate, its physiological effects are similar to yet distinct from more widespread caffeinated beverages like coffee or tea. Users report a mental state of wakefulness, focus and alertness reminiscent of most stimulants, but often remark on mate's unique lack of the the negative effects typically created by other such compounds, such as anxiety, diarrhea, "jitteriness," and heart palpitations. Reasons for mate's unique physiological attributes are beginning to emerge in scientific research. Studies of mate, though very limited, have shown prelimary evidence that the substance is different from other caffeinated beverages most significantly in its effects on muscle tissue, as opposed to those on the central nervous system, which are similar to those of other natural stimulants. Mate has been shown to have a relaxing effect on smooth muscle tissue, and a stimulating effect on myocardial (heart) tissue, though these effects are anecdotally claimed to be of a lesser degree than those of caffeine. Additionally, many users report that drinking yerba mate does not prevent them from being able to fall asleep, as is often the case with some more common stimulating beverages, while still enhancing their energy and ability to remain awake at will. Mate is very high in Potassium, Magnesium and Manganese and is a great way to stay energized. Product Returns Policy: All product concerns must be reported within 3 days of receiving the order. Products will only be accepted if prior notification and approval has been obtained from our National office or one of our service representatives/distributors. Products must be returned to us in original packing. For product exchanges or refunds, the shipping charges will be paid by the customer. Shipping Policy: Your order will be shipped to you via UPS ground unless you specify otherwise. Please allow 7 to 14 business days for delivery. Please give us a complete street address (UPS does not deliver to post office boxes.) If using a rural route number, also include the nearest cross road. All International orders will be shipped via USPS Priority Mail with Customs Tracking. Please allow 4-6 weeks for delivery. © Copyright 1997 - 2008, The Tao of Tea. Used with Permission.