All tea comes from the Camellia sinensis plant. How the leaves of the plant are processed and their level of contact with oxygen determines the type of tea. The more processing the leaves go through, the darker the leaves become, resulting in a distinctive color and taste characteristic. There are four main varietals of tea: black, green, white, and oolong. Tea contains substances called flavonoids, which are powerful antioxidant polyphenols. Antioxidant polyphenols help protect the body's cells from damage due to harmful molecules called free radicals. Regardless of the processing method, black, green, white and oolong teas all contain polyphenols. In fact, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score that measures antioxidant potential of plant-based foods. Green tea is a variety of tea that has undergone minimal oxidation during processing, resulting inunique catechins, especially epigallocatechin-3-gallate (EGCG). Green tea has half the caffeine of black tea and varies widely in appearance and taste. Our green tea captures the fresh clean air of high mountain tea gardens and defines how green tea should taste. Fresh harvested leaves are skillfully steamed, rolled and pan-fired in a wok for the ultimate cup.
Average Customer Rating
I received this tea a couple of days ago and have tried it both hot and chilled. It has a wonderfully light jasmine perfume which works very well with the green tea. Do not oversteep and you will be rewarded with a lovely cup of tea. And it's interesting to watch the little pearls unfurl into plump little leaves! Very nice.
10/24/12 | Joy, Grand Prairie, TX
Since I have purchased this tin of tea, it's the only one I've been drinking! I just love the delicate fragrance and taste of the Jasmine, and watching the pearls transform into tea leaves is a part of the enjoyment in drinking this tea! Hmmmm; hands wrapped around a warm mug, eyes closed, inhaling the scent of the fragrant Jasmine, taking a sip of the delicate brew... nirvana!
11/13/09 | Ellen, Ramsey, NJ
The caffeine level in a cup of tea can vary by tea type, steeping practices and even the particular tea harvest. We use the following designations as guidelines for the caffeine levels of our teas:
Robust, high caffeine teas; 50-100mg
Lower caffeine teas with shorter steeping times; 30-50mg
Tea/herbal blends with less than 30mg
Decaf tea retains a tiny amount of caffeine
Herbal teas are 100% caffeine free
These steeping guidelines produce the best results for our palates. Use them as a guideline, but you may certainly experiment and find the best results for yours.