Beauty, flowers, abundance, life, vibrance.
Botanical infusions, or tisanes, are not made from leaves of the Camellia sinensis plant so are not classified as tea. Rather, infusions are prepared from the leaves, flowers, stems or roots of various edible plants. Some botanicals have stimulating properties, but few if any contain caffeine. Botanical ingredients offer a range of flavor and medicinal potency. In the composition of our infusions, we focus on flavor first and foremost. We believe that medicine lies not only in the plants, but in the enjoyment of them as well.
New life. Pure energy from earth and sun, birthing plants. Unmanipulated flavor.
White tea is minimally processed and in essence, the truest expression of the leaf. The leaves are harvested at the beginning of spring while the buds are new and still coated with downy white hairs. Once the leaves are picked, they are withered and dried naturally outdoors (out of direct sunlight) or in a temperature-controlled environment. White teas are light in energy, delicate in flavor, and generally soft, nuanced and uplifting.
Energy directed to new life of the plant. Vibrancy, aliveness. Preserving energy until it is extracted.
Green tea is unoxidized tea made from the new spring leaves and buds of the tea plant. After the leaves are picked, they are laid out for a short period of time to wither and dry. After this initial withering, heat is applied by pan-firing or steaming the leaves to halt oxidation. The leaves are then rolled or gently twisted to rid the leaves of any excess moisture before they are laid out once more to fully dry.
The spiral of energy moving in and out of the leaf. Traveling inward and outward.
Oolong tea leaves are semi-oxidized and have the widest range of flavor characteristics of any tea type. Leaves are picked and withered similar to green tea. Then the leaves are bruised by rolling, twisting, or crushing to break down the cell walls and quicken oxidation. This process is repeated until the desired oxidation is reached. After another period of drying, the leaves are typically rolled tightly and pan-fired or roasted.
Harnessing energy, power, control. Fire and alchemy lead to transformation.
Black tea leaves are fully oxidized. The processing methods can vary from region to region, but traditionally leaves are laid out for a longer period of time to encourage degradation of the leaf and natural oxidation. The leaves are then rolled and laid out again so that full oxidation occurs. The greenish leaves slowly turn a coppery red color before a final drying by charcoal roasting or in a hot oven.
Going inward. Time leads to transformation. Continual evolution.
Puerh tea is made from the Camellia sinensis plant or the closely related wild species Camellia taliensis. Puerh tea undergoes a post-fermentation after it’s been picked, oxidized, rolled, and dried. Leaves continue to evolve in flavor over time and can be stored and consumed for many years. There are two categories of puerh – raw and ripe, or sheng and shou. Raw (sheng) puerh is withered and heaped into piles to ferment, then the leaves are partially pan-fired to halt enzyme activity. After firing, the leaves are lightly rolled or kneaded and left to dry slowly with enough moisture to allow the tea to oxidize in storage over time. Ripe (shou) puerh leaves are picked and withered, then inoculated with a bacteria before piling to ferment for up to 40 days. A temperate, humid environment is preferrable. Once full oxidation is reached, the leaves are pan-fired and stored, ideally for many years. The result of proper aging is a rich and layered infusion with sweet, earthy tonality.