IF MAN HAS NO TEA IN HIM, HE IS INCAPABLE OF UNDERSTANDING TRUTH AND BEAUTY.
Tea is among the world’s oldest and most revered beverages, second in popularity only to water. Grown on an evergreen bush called the camellia sinensis, the tea leaves are harvested by hand early in the Spring (called first flush) and then once again in the summer (second flush). Once picked, the leaves are processed by an experienced artisan, called a Tea Master, who uses various methods including bruising, air-drying, withering, pan frying, and steaming, to control the oxidation of the tea. This process of oxidation, or the enzymatic breaking down of the leaf (similar to the browning of an apple slice), is what creates the flavor differences between what we know as black, green, white, or oolong teas.
Like connoisseurs of coffee or fine wine, tea aficionados around the world appreciate the complexities and subtleties of artisan produced, single origin teas, as they vary from year to year, and season to season. These teas can also be blended with herbs, plants, flowers and spices, often with divine results.