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A Briefing on Tea

Most types of tea are made from the leaves of the same plant: Camellia sinensis. Their only difference is the process of preparation.


  • Comes from tea leaves that are oxidized, or allowed to brown
  • The oxidation process creates its distinctive taste, color, and health benefits
  • Helps to fight cancers and common diseases, and promotes weight-loss
  • Brew at 200 °F (94 °C) and steep for 2-3 minutes.
  • Does not go through a process of oxidation. It is merely plucked and dried
  • Retains more antioxidants than green or black tea due to a minimal oxidation
  • Minimally caffeinated
  • Brew at 185 °F (85 °C) and steep for 3-4 minutes.
  • Leaves are dried and steamed after harvest, halting oxidation, keeping them green and earthy.
  • Lightly caffeinated
  • Fights diseases while promoting weight-loss and brain-function.
  • Brew at 175 °F (79 °C) and steep for 45s-1 minute.
  • Tea leaves are shaded from the sun for the last few weeks of their growth, creating a bright green color, and are afterwards ground into a powder.
  • Contains up to ten times the antioxidants of green tea
  • Brew at 175 °F (79 °C) and drink immediately once safe to do so
  • Leaves are bruised or torn to create a partial oxidation
  • Lightly caffeinated
  • Contains a smooth and floral taste
  • Helps to fight cancers and common diseases, and promotes weight-loss
  • Brew at 190 °F (87 °C) and steep for 3-5 minutes
  • Belongs to the legume family, not associated with Camellia sinensis
  • lightly oxidized and caffeinated
  • contains a light nutty and refreshing taste
  • Anti-inflammatory, promotes healthy hair growth, and improved the digestive tract
  • Brew at boiling and steep for a minimum of 4-5 minutes