About Tea

All you need to know about tea


The Tea Tree

The tea tree Camellia Sinesis is native to China and parts of northern Tibet and Nepal. In the wild tea bushes grow to be very tall trees but are generally pruned to make picking easier. Tea trees love tropical and sub-tropical climates with lots of sunshine, rain and humidity. They love warm sunny days and cool damp nights – mountain sides are perfect for this. It is important for tea to enter a dormant phase during the cooler months, so the new leaves picked in spring have had the chance to develop their aromatic qualities. (For example Darjeeling remains dormant from October to February each year). The plants flourish in acidic soil that is sandy and well drained. Generally tea grows best in high altitudes, but has been successfully grown in many countries including, India, Sri Lanka, Indonesia, Taiwan, Japan, China, Kenya and Nepal.


Black Teas

 Black tea carries a bright reddish colour and yields a hearty-flavoured amber brew. 
Black Tea is processed by spreading the freshly plucked leaves to wither, giving off a fruity odour.
While still soft, the leaves are rolled to release chemicals which give each leaf its characteristic flavour and colour.
Leaves are then spread in a cool-humid place to absorb air; this causes the leaf colour to change from green to copper. (Fermentation)
Finally, when the fermented leaf is fired it changes to black in colour and acquires its distinctive aroma.
Orange -red is the best liquor colour for black tea
From the tropical northern Queensland coast near the Daintree Rainforest, Australian black teas are a medium strength tea. Try one of the Australian Daintree teas blended with popular herbs and native plant material.
Teas from Single estates vary in quality and flavour. Like wine, this is due to seasonal variations from year to year.
By blending together a number of different teas we can guarantee the quality of tea from year to year.
Special teas are imported from many countries and blended together.
Teas are combined from India & China, mixing black with green and fusing full bodied and mild flavours to create classic blends.
The use of tea leaves to produce the first ever beverage originated in China around 5000 years ago.
There are hundreds of varieties of Chinese Teas. They have been classified into their categories of - Black, White, Green and Oolong.
These teas are mild and low in theine, (similar to caffeine) so are perfect for afternoon and evening teas.
From Assam, India.
Full bodied and strong, the dark liquor has a distinctively malty taste. Assam makes an excellent morning tea. If astringency is present, add milk.
From West Bengal, India.
Darjeeling teas are the rarest and most prestigious of black teas. Perfect for an afternoon tea.
Nestling in the foothills of the snow covered Himalayan range, Darjeeling grows this exclusive tea at altitudes ranging from 600-2000mtrs. The cool moist climate, soil and rainfall all combine to give Darjeeling its unique 'muscatel' flavour and has a reputation of being known as the "Champagne of Teas".
Second flush teas are more fully constructed than first flush. This liquor is bright, the taste full and round with a fruity style.
Ceylon teas are medium strength with a nice full round flavour that can be enjoyed with or without milk. Sri Lanka is known for its orange pekoe teas and is the third biggest growers in the world.
PEKOE is a more aromatic tea.
BOP - Broken Orange Pekoe - exquisite taste, almost oaky with body and strength
OP - Orange Pekoe
Tea from some of the other twenty three tea growing countries offering high quality specialty teas.

Chai is an Indian tradition. Chai Marsala is the tea drunk everywhere in India. It is a blend of ground down Chai spices infused in sweetened milk. We use the same spices in our Chai – cinnamon, cardamom, ginger and cloves. We make Chai Lattes at Adore Tea, the instructions can be found in the Chai Tea notes. The best lattes are made from plain Chai however you can make a latte from Chai Rooibos, Chai Chocolate and Chai Vanilla. 

Green Teas

Green Tea is a sweet, mellow type of tea. The leaves once picked are fixed over high temperatures for 15 minutes.  This can be done with steam or with hot air being blown over the leaves. This ‘Fixation’ destroys the enzymes responsible for oxidation, so the leaves will remain bright green. Dry heat (from pan-frying) creates a more yellow-green colour, whilst using wet heat (from steam) the leaves stay a deeper green and have marine and green plant final flavours. Leaves are then rolled for 20 minutes to an hour either by hand or by machine. The final process is the drying of the leaves which lasts for 20 minutes.


As the leaf is processed minimally (compared to black tea for example) the leaves remain high in antioxidants and vitamin C and are low in caffeine.


At Adore Tea we brew our green tea on 75 degree water. If water temperature is too high the delicate green leaves will be damaged. We also serve green tea in small glass cups, so once you pour the tea from the pot is stays warm in your hands. Most green tea brews for 1-3 minutes. The colour of the brew is usually a pale green/yellow. The strength of the tea is indicated in the notes.

These teas are mild, low in Caffeine and rich in vitamin C. They are a great digestive tea, suitable during or after meals.
No need for milk or sugar. 
Green tea in China is produced by thinly spreading the fresh leaves to dry on bamboo trays.
Small amounts are then dried by hand in hot, round roasting pans to stop fermentation.
While still soft, the leaves are sometimes hand rolled into balls on bamboo tables, roasted and dried.
Japan produces only green tea.
Low in caffeine and rich in vitamin C, they are a great digestive tea, suitable during or after meals.
No need for milk or sugar.
Traditionally, Sencha is for everyday use and Bancha is enjoyed after meals.
In Japan, the leaves are steamed on a moving belt, then cooled, rolled, twisted, dried and vacuum packed for shipment. 
Yellow is best liquor colour for green tea.

White Tea

White Tea is difficult to obtain. It is produced on a very limited scale in China and Sri Lanka.
The subtle taste of white tea requires an experienced palate.
Once harvested, White tea undergoes almost no transformation, it is merely withered and dried.
The curled up buds have a silvery appearance and are also known as silver tips.

Oolong Tea

Oolong tea leaves are plucked and immediately wilted in sunlight. Then alternatively shaken in bamboo baskets and dried until the leaf turns yellow.
When the edges turn reddish, the leaf is fired to stop fermentation.
Oolongs are always whole leaf, never broken by rolling.

Certified Organic Tea

Organic Tea is totally free of chemicals. All fertilizers, pesticides and herbicides must be absolutely free of chemicals.
Producers rely totally on substances such as manure, compost, natural organic matter, plants and trees for the necessary nutrients.
Cultivation under organic rules is extremely complicated and rigidly controlled.

Decaffeinated Tea

Enjoy Tea without the effects of caffeine.
Perfect for those avoiding caffeine intake.
Our decaffeinated teas use the carbon dioxide method - carbon dioxide is an organic solvent and easy to remove from the product after decaffeination.

Flavoured Tea - BLACK and GREEN

Flavoured Teas are produced by blending processed black tea or green tea leaves with the fragrant blossoms, petals, fruits, spices or essential oils of the fruit.

Fruit Blend Infusions

The cup of tea, when you’re not really having a cup of tea!
A fruit infusion can be enjoyed by itself as a hot drink or as an icy cool drink.
Mix it in with your cup of tea for an added flavour boost - or try mixing it with soda water (or vodka!) for a summer afternoon refresher.

Herbal Infusions

Herb Blends or Herbs – Straight Up
Herbs are enjoyed as a hot drink infusion that are said to help common ailments including stress, allergies, cold & Flu, headaches, digestive disorders and hormone imbalances.
Specific herbs are thought to target particular parts of the body while others are blended together to create a more pronounced healing effect.
Our herbal blends have been developed by a qualified Herbal Therapist to create a positive impact on health and wellbeing.
Note: Information on herbal teas or herbal tea blends is not intended to replace the advice of your physician, pharmacist, or other healthcare professional. It is not meant to indicate that the use of the product is safe, appropriate, or effective for you.


(Pronounced Roy-boss)
A fine, needle-like leaf from the South African shrub known as 'red bush'. It has a crisp flavour similar to a light and sweet black tea
Rooibos is a delicious drink that can be enjoyed all day long
- It has no caffeine
- It has no artificial colour or preservatives
- High in antioxidants
- High in iron, potassium, calcium and fluoride
- Low in tannin
Rooibos is produced much the same as black tea.


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