tea \tee \ (ca.1655) 1 a : a shrub (Camellia sinensis of the family Theaceae, the tea family) cultivated esp. in China, Japan and the East Indies b : the leaves, leaf buds, and internodes of the tea plant prepared and cured for the market, classed according to method of manufacture into one set of types (green, black and oolong) and graded according to leaf size into another (as orange pekoe, pekoe, or souchong) 2 : an aromatic beverage prepared from tea leaves by infusion with boiling water 3 : refreshments usu. including tea with sandwiches, crackers, or cookies served in late afternoon (Merriam-Webster’s Dictionary 11th Edition)

All true “tea” comes from the Camellia plant, Camellia sinensis to be exact. C. sinensis includes three known varieties; var. sinensis, var. assamica, and var. cambodiensis. There are many different types of tea in existence, as these three varieties have been cultivated extensively and used to make hybrids, just like grapes have been cultivated and hybridized for wine making over the centuries. Also, as with wine, the flavor profile of a particular tea will reflect the climate and soil of the growing environment thus creating a limitless array of teas to choose from. Tea is grown in temperate and tropical climates from altitudes of 100 to over 6000 feet. Tea producing countries include China, Japan, India, Sri Lanka, Taiwan, Java, and Kenya. Tea is also grown in South America as well as South Carolina in the U.S.A. The best teas grow at higher altitudes in colder times of the year. The more stress the plant endures, the better tea it will yield.

The positive health benefits one may enjoy from imbibing this precious and delicious drink are thought to be numerous. Scientific research is revealing more and more evidence in support of this—a belief the Chinese have considered fact for over 3000 years.

There are 6 classifications of true teas; Black, Pu-erh, Oolong, Green, Yellow, and White. The manufacture of tea for consumption involves a process of growing, harvesting, handling, and eventual drying to achieve a leaf moisture content of three to five percent. The various methods in which the tea is treated in each of these arenas determines the kind of tea produced.

View our selection of Teas.