A botanical infusion or tisane is made from plants other than the Camellia sinensis plant(or the Tea plant) . Herbal ingredients are inherently medicinal and usually do not contain caffeine with a few exceptions .
Leaves come from an early to mid-spring harvest. The least processed of all tea varietals, young leaves are withered then naturally dried. This gentle processing and manipulation method allows slight oxidation to occur, resulting in the floral aromatics and creamy mouth feel so unique to white teas.
Leaves are picked in early spring then quickly processed to halt oxidation. Leaves are then either steamed, roasted or pan-fired to achieve desired result.
Black tea is fully oxidized green tea leaves. Leaves are withered and bruised to reduce water content. Rolling of the leaves for long periods of time produce high levels of oxidation that often result in higher caffeine levels than white tea.
Leaves are semi oxidized by a slight withering and bruising of the leaves. Leaves are then roasted, rolled, and finished with a gentle roasting. Variation in this processing method creates a broad range of flavor and aromatic profiles.
Puerhs are aged & fermented and typically made from a variety of native Chinese tea trees. In contrast to other types of tea, Puerhs are not oxidized & rely on the process of fermentation to slowly break down the leaves.