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What makes our tea different from what you would traditionally find is it's high quality blending. The tea is carefully grown, handpicked, and blended using natural ingredients from Europe. This superior, state-of-the-art blending process is what makes all the difference. Our blenders have both the chemistry and technological expertise required to blend outstanding tea.
The quality of tea is determined by the number of stems, leaves, dust, and fannings in the tea. Ideally, you want more leaves and less dust and stems. Fannings are broken pieces of tea leaves that have a coarse texture. They are the grade of tea used in most commercial tea bags.
There are 8 Main Types of Tea provided by Tasty Tea Blends and over 90 blends to choose from.
All tea comes from the plant Camellia Sinensis. Black tea requires fresh leaves to be withered, and then rolled, broken or cut or provoke oxidation, causing the color to change from green to brown. Their character can range from light and fruity to rich, strong and robust, depending on origin and manufacturing process.
Benefits - Studies suggest the following benefits may be attributed to drinking black tea:
To prevent freshly picked green tea leaves from oxidizing and turning brown, heat is applied by pan-firing or steaming the leaves and then rolled to develop the flavor and dried. Green teas range from golden amber to intense lime green. Flavors can be mellow and herbal, or more astringent and vegetal.
Benefits - Studies suggest the following benefits may be attributed to drinking green tea:
Herbal blends are made from the dried leaves, stems, roots, seeds, flowers and barks of many different plants, each of which offers an individual benefit. Most are caffeine-free and are consumed for their cleansing, calming and aromatic qualities.
Benefits - Studies suggest the following benefits may be attributed to drinking herbal tea:
The fresh leaves oxidize as they wither in the sun, then in the shade. Lightly tossing or rolling the leaves develops the full character, pan firing seal in the color and flavor, and the final drying ensures that they hold their quality. They can be floral and fruity or woody, deep and complex.
Oolong teas have the broadest variety of flavor and character properties. Oolong tea brews from light and fragrant to darker and more full bodied.
Benefits - Studies suggest the following benefits may be attributed to drinking Oolong tea:
Rooibos (Afrikaans for “red bush”) only grows on the dry sandy soil of the Cederberg Mountains in South Africa. The leaves and stems are harvested annually, then chopped, oxidized and dried. Rooibos is caffeine-free and is renown for its natural sweetness and soothing properties.
Benefits - Studies suggest the following benefits may be attributed to drinking Rooibos tea:
White teas are the least processed of all teas. The new buds, sometimes with one or two leaves attached, are carefully packed and then slowly dried for several days. The brew is the color of white wine and the flavor is light, delicate and subtly sweet.
Benefits - Studies suggest the following benefits may be attributed to drinking white tea:
Native to Argentina, Yerba Mate is a member of the holy family and is rich in caffeine, containing roughly twice the levels found in tea. After harvesting, the leaves are heated-treated before being chopped and dried. Indigenous to the Amazon rainforest and popular throughout Latin America, Yerba Maté tea is quickly gaining popularity in the United States. The brewed flavor is strongly herbal and grassy. It contains a substance similar to caffeine, called matteine, which helps invigorate the mind and energize the body. Yerba maté is often used as a mood-enhancer and has been deemed as the “Drink of the Gods.”
Benefits - Studies suggest the following benefits may be attributed to drinking Yerba Mate tea:
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