black ● botanicals ● chai ● fair trade ● green ● herbal elixirs ● honeybush ● matcha ● oolong ● organic ● pu-erh ● rooibos ● white ● yerba maté

black teas

known as red teas in china, these are the most processed of teas. they generally are strong, and the full-bodied flavor combines well with milk and/or sugar. flavored black teas may have fruit, flowers and/or spices added. black teas are energizing, aid digestion, help lower cholesterol and blood pressure, and also help prevent cancer. black teas contain some caffeine.

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botanicals

while black, green, oolong and white teas all come from the same plant, botanical or herbal teas are an herb or a mix of herbs. in fact, hundreds of different herbs have been used to create herbal infusions, with common ones being chamomile, lemon verbena, peppermint and rosehips. some connoisseurs call these botanical or herbal infusions tisanes. the french pronunciation is tee-zahn, and the word means herbal drink. although botanical/herbal infusions don't contain any tea leaves, they are prepared like teas. they contain pieces of fruit and blossoms and are popular either hot or iced. because of the beneficial characteristics of the botanicals, they may be used as remedies. botanical/herbal infusions are caffeine-free, so they can be enjoyed throughout the day and into the evening.

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chai

chai is the indian word for tea, in the u.s., it's a spiced brew of tea that often is combined with milk and sweetener. spices may include cinnamon, cardamom, ginger, anise, peppercorn and fennel. milk is then added, followed by sweetener, which may be honey, sugar, fructose, or a combination. in the u.s., green teas or herbal teas are sometimes used instead of black teas, and sweet spices are generally preferred over savory spices.

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fair trade

fair trade is a separate certification from organic and means that the tea workers are receiving guaranteed fair wages. the tea estates also receive an additional premium that is used by their communities to provide better housing, health care and education. for now, there is a limited number of teas available that are certified as fair trade.

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green

green teas are the most common teas produced and consumed in china's major tea cultivation zones, and more than 90 percent of green teas come from china. green teas are less processed than oolong and black teas, but their processing is often time-consuming. fine grades of green tea may go through multiple drying and rolling processes and may result in a variety of shapes and sizes that are often reflected in their names. you may find them flat, rolled into needles, powdered, crinkled or formed into pellets. green teas are closest in flavor to the natural leaf. immediately upon plucking, the leaves are pan-fired, baked or steamed. this destroys the natural enzymes that would otherwise cause fermentation. it also makes the leaves pliable for the hand-rolling or twisting processes. green teas contain roughly half the caffeine of oolong teas. they are subtle and delicate in flavor. only local tea masters of specific regions in china or japan can produce many of the most famous green teas. green teas enjoy a reputation as a natural healer. they are high in antioxidants and are thought to help prevent cancer, stroke and heart disease. they are also benefical in weight control.

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herbal elixirs

e.lix.r tonics are formulated by credentialed herbalists according to principles of tonic herbalism, which is a 5,000-year-old tradition. they are botanical fusions, created from herbs that are sourced from exotic locations around the world, and designed to restore health and balance while delighting mind, body and soul. each e.lix.r tonic is anchored by an “emperor” herb, with a specific purpose such as detoxifying, calming, or energizing. “support” herbs are used to help achieve the purpose of the “emperor” herb. finally, based on balance (yin and yang), “assistant” herbs make the tonic complete. urbàna carries six classic tonics, as well as the morning-after remedy (also useful for headaches). these fruit and herb blends are rich in phytonutrients, antioxidants, vitamins and minerals, and they are all natural, with no preservatives and no added sugar. benefit from the wisdom of thousands of years of traditional chinese medicine by choosing: depth recharger; liquid yoga; mind over muddle; power plant; tame the elements; virtual buddha; or morning after. we also carry e.lix.r's refreshing root beer tonic.

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honeybush

honeybush is an herb that is similar in appearance and flavor to rooibos, but slightly sweeter. it is harvested during its flowering season to produce a sweet flavor and scent. like rooibos, it contains no caffeine and is enjoyed hot or cold.

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matcha

matcha is powdered tea that originated in china and was brought to japan in the 12st century by a zen buddhist monk. this style of drinking tea was lost in china during the mongol invasions but became a popular style in japan. over the years, very little has changed in this centuries-old tradition. it can be served hot or cold and is often enjoyed as a important element of japanese tea ceremonies. it is loved by athletes who appreciate the immediate energy boost it gives and by people who find it enhances concentration. matcha does not cause jitters and nervousness of caffeine and enables the mind to relax and focus for three to six hours. when drinking matcha, you consume the tea leaves in their entirety and thereby receive 100% of the benefits. with one serving, you can receive benefits equivalent to 10 or 15 cups of infused green tea. in addition, matcha has about 70 times the antioxidants of orange juice and nine times the betacarotene of spinach, as well as iron, calcium, magnesium, potassium and other minerals. to prepare matcha, put one-half teaspoon of matcha into a bowl. boil between one and six ounces of water, based on your preference for thickness of the tea. let it cool to 175 degrees, then add it to the bowl. use a bamboo whisk to whisk the tea until the surface is frothy.

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oolong

partial fermentation gives oolong teas, also known as blue-green teas, the freshness of green tea and the body of black tea. they are delicate and tend to be distinctively fragrant and fruity. good oolongs have a floral aroma and a peachy taste, and the finest have complex tastes and fragrances. others may be more like green tea in flavor and aroma. liquor color may range from pale green, to pink, to dark gold. authentic oolong teas are produced only in a few regions of taiwan and china, where climate is optimal. their processing is labor-intensive, and the first hours after picking are critical. the best time to stop fermentation is when the leaves are 70 percent green and 30 percent red, and experience is needed to identify this point in the process. oolong teas contain less caffeine than black teas but may give more of an energy boost. they are often served with meals and are known for their body-slimming and digestive properties.

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organic organic teas are cultivated using farming practices that help protect and preserve the environment. these earth-friendly methods don't depend on toxic chemicals that stay in the soil, leach into groundwater, and end up on skin or in commercially grown foods. teas are certified as organic only if they are 95 percent organic. when independent third-party certification agencies make their inspection, they consider cultivation, handling and packaging of the teas to ensure organic integrity.

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pu-erh

pu-erh is a fully fermented tea produced only in one small area of southwestern china. it is also one of the most popular teas in china. according to traditional chinese medicine, pu-erh has numerous health benefits, is known for body slimming, and many swear is the best cure for a hangover. in a french study several years ago, results showed that drinking three to four cups of pu-erh daily for just 30 days was more effective than taking the most advanced cholesterol-lowering medications. both green pu-erh and fermented black pu-erh can be found in loose and in compressed varieties (called tuo cha) that once aided in trade to distant markets. the development and use of pu-erh tea in china dates back at least 1,700 years. however, it wasn't until the late 1950s that the black process pu-erh appeared. pu-erh doesn't require a dormant season and is picked throughout the year. its processing is similar to that of black tea except that the leaves are allowed to retain moisture and are basically composted, after which the tea is aged in special underground rooms or caves. pu-erh teas, unlike other teas, get better with age, and older vintages, some dating back 50 to 100 years, are prized. dark pu-erh teas are easy to brew and, in fact, almost impossible to ruin. they have a somewhat earthy aroma that some people compare to the taste of coffee. for tibetans, the authentic way to serve pu-erh is with a pinch of salt added. some chinese people drink pu-erh tea only as a medicine.

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rooibos

rooibos is african slang for red bush. not a true tea, this herb is cultivated in the southwestern cape region of south africa. the rooibos plant is green, but the fermentation process turns the leaves from green to deep red. rooibos teas are full-bodied with slightly sweet notes and are popular either hot or iced. they are totally caffeine-free and are a great thirst quencher for active people. they have 30 times the antioxidants of green tea and are anti-mutagenic, anti-carcinogenic, anti-inflammatory and anti-viral. they have been shown to aid in health problems such as insomnia, irritability, headaches, nervous tension, and hypertension. rooibos has been used in south africa to treat allergies and eczema.

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white

white teas are the least processed of teas, generally with only air drying and slight oxidation. high-quality white teas are harvested for only a brief period each spring before the leaf buds have opened and while they are still covered with silky white hairs, similar to fuzz on a ripe peach. they consist primarily of buds, not leaves. the resulting taste is subtle and complex, with delicate flavor, and is naturally sweet. white teas are grown in china, india and sri lanka, but true white teas are only produced in the northernmost part of the fujian district of china. white tea leaves are bigger and lighter than other types of tea leaves, so more are required for brewing. they can be brewed several times, and each steeping will reveal a different flavor. white teas should be steeped in water that is well below boiling temperature for at least four or five minutes. they contain practically no caffeine, even in the first infusion. although many studies have hailed the healing power of green teas, research has indicated that drinking white teas is more effective in the fight against infection and illness.

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yerba maté

yerba maté is often referred to as the tea of south america, although it is actually not a tea but comes from an evergreen tree that is a member of the holly family. it grows wild in southern south america and is cultivated in argentina, uruguay and paraguay. yerba maté is a popular drink throughout latin america. with more caffeine than coffee (from mateine, which is in the same chemical family as caffeine), it offers energy plus vitamins, minerals, antioxidants and a long list of health benefits that were recognized hundreds of years ago by south american native indians, who used it as food, drink and medicine. however, yerba maté doesn't cause the nervousness and jitters associated with caffeine consumption, except sometimes with very strong varieties such as rosamonte or canarias. the most popular are the mild varieties. yerba maté has received much press as the slimming tea because of its ability to break down carbohydrates. in south america, yerba maté is drunk from a gourd (maté) through a straw called a bombilla. the maté is often shared among families and close friends, who pass the maté around a circle. when an individual or group offers to include you in their maté sharing, it is a great compliment.
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