The World of Tea


All true teas are naturally caffeinated. Caffeine levels in tea vary depending on the region where the plant is grown and how the leaves are processed. The size of the leaf, temperature of the water, and how long you brew the tea are also factors. Brewing your tea longer and using hotter water yields a more caffeinated cup. You can eliminate 97% of the caffeine if you brew your tea once, discard the liquor, and then brew a second time and drink the resulting infusion.

Brewing the perfect cup of tea is much like cooking. Its creation is both an art and a science, and with a little practice you can learn to brew a cup just as you like it.

The quality of the water you use to brew your tea will have a considerable effect on the resulting cup. For this reason, we recommend using bottled spring water or purified (but not distilled) water for your tea. If the tap water in your area is palatable, you may also use that, as long as it is freshly drawn. Always use cold water and never boil the same water twice. Previously boiled water has lost most of its oxygen, making the water (and your tea) taste flat. The higher oxygen content of fresh water allows more liquor to be extracted from the leaves, resulting in a more flavorful cup of tea.


The three primary components of brewed tea are:

A broad class of antioxidants. These provide the “briskness” or astringency in the mouth and are the components that also carry most of the health benefits of tea.

Vital for a healthy body, tea has potassium, calcium, copper, zinc, sodium and is rich in manganese and potassium.

Found naturally in coffee, chocolate, and tea. Caffeine provides tea’s natural energy boost. Caffeine content in an average cup:

Black: 25-110mg
Green: 8-36mg
Oolong: 12-55mg
Coffee: 60-120mg


Tea is the second-most consumed drink in the world, surpassed only by water. An often surprising fact to tea novices is that all teas come from the same plant. The way that tea is processed; withering, rolling, oxidation or fermentation, drying, or firing determines whether it is black, white, green, or oolong.

The scientific name of this versatile plant is Camellia Sinensis which is a sub-tropical evergreen plant native to Asia but now grown around the world. So, in short, “tea” is anything derived from the Camellia Sinensis plant.

Anything else, while sometimes called “tea” is more accurately referred to as an herbal tea or “tisane.” Tisanes include chamomile, rooibos, and fruit teas.

As legend has it, tea was accidentally discovered around 2737 B.C. by a Chinese emperor was sitting beneath a tree waiting for his water to boil when a few leaves fell into his pot.