Everything Tea

Black Tea: Black tea is fermented green tea that has been oxidized by fermentation.

The principal grades of black tea are Bohea (the poorest quality); Congou; Oolong; Souchong, one of the finest varieties; and Pekoe, a fine-flavored kind, made chiefly from young spring buds. Styles of black tea, based on provenance and/or blend, include: Assam, Ceylon, Darjeeling, English Breakfast, Golden Needle, Irish Breakfast, Keemun, Lapsang Souchong, Keemun, and Yunnan.

Black tea contains the most caffeine of all teas (due to the extended firing process), but much less than coffee: about 40 mg per cup, depending on strength and steeping time. Coffee, by comparison, has 80 to 100 mg per cup. Delivered right to your door...for less!

Green tea non-oxidized (un-fermented) tea: in preparation, the goal is to avoid any fermentation. It goes through three processes: roasting, rolling and firing. Almost immediately after being picked, the leaves for green tea are heated or roasted to kill the enzymes that cause fermentation.

The principal grades of green tea are Twankay (the poorest kind); Hyson skin (the refuse of Hyson); Hyson, Imperial, and Gunpowder, all fine varieties; and Young Hyson, a choice tea made from young leaves gathered early in the spring. Because of the antioxidant levels and other suspected health benefits, green teas have been growing in popularity in the West. Varieties based on provenance and processing include Dragon Well, Genmai Cha, Green Peony, Gunpowder, Hojicha and Sencha.

Oolong: A semi-fermented or semi-oxidized (semi-green) tea that falls between green and black tea on the fermentation continuum (green tea does not ferment at all, black tea ferments for two to four hours).

White Tea: White tea is picked early in spring when all the leaves, which are green, are still in a bud and covered with fine, silvery white hair or down.

It also has a higher level of caffeine than green tea, because it is the tip of the leaf, before it fully forms so there's more of a concentration.

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For the best cup of water, begin with pure, clean and filtered water - fresh and cold.

For oolong and black tea do not continue to boil the water after adding tea or the result will be a flat tasting tea - with boiling the water loses oxygen and affects the taste of the tea.

White and green tea should be steeped in tea that has cooled a moment after boiling for best tasting tea. Because the leaves are delicate, white tea, should be steeped for only a minute.

Steeping - Begin by steeping according to the time recommended on the package and adjust time according to personal preference.

When measuring out loose leaf tea the rule of thumb is one teaspoon per cup. Use an infuser with holes small enough to contain the tea particles.

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Non-oxidized white and green have more antioxidants than black and oolong.

Some studies have found that white tea has a greater anti-viral and anti-bacterial effect than green tea

University of Geneva in Switzerland indicate that green tea appears to raise metabolic rates and speed up fat oxidation. The catechin polyphenols in green tea raise thermogenesis (the rate at which calories are being burned), and thus overall energy expenditure

Adagio Teas is the most popular destination for tea online, with superb customer-service marks, and free shipping on orders over $75.