Frequently Asked Questions

Does all tea come from the same plant?

Yes. True tea (white, green, oolong, black, and pu-erh) all comes from the leaves of the Camellia sinensis plant. The difference in the final product is entirely due to the terroir (where it is grown) and the processing methods (how it is withered, oxidized, and fired).

Why does my green tea taste bitter?

Bitterness in green tea is usually the result of using water that is too hot or steeping the leaves for too long. Try dropping your water temperature to around 160°F-175°F (70°C-80°C) and steeping for just 1 to 2 minutes.

What is oxidation in tea processing?

Oxidation occurs when the enzymes in the tea leaf are exposed to oxygen. It is the same process that causes an apple to turn brown when cut. Green teas are unoxidized, oolongs are partially oxidized, and black teas are fully oxidized.

Can I steep tea leaves more than once?

Absolutely. In fact, many high-quality loose leaf teas (particularly oolongs and pu-erhs) are designed for multiple infusions. Each steep will reveal a slightly different flavor profile. The traditional Gongfu method relies on many short steeps.