Tea is made from the young, tender leaves of a tea tree. There are 4 main categories of tea. The difference lies in the method to process the tea leaves - fully fermented, partially fermented or non-fermented. The degree of fermentation results in fresh green leaves becoming reddish-brown in color and the fragrance ranging from fresh greens, floral, ripen fruit to malty. The fermentation process also determines the taste of the tea.

Green tea is non-fermented and is minimally processed. The fragrance is fresh green vegetables and the tea is an elegant yellowish-green color.

OOLONG tea is partially fermented and is a gentle amber to darker brown in color. Oolong comes in varying degrees of fermentation - light, moderate, full, which determines its aroma, clarity and color.

Black tea undergoes full fermentation. It exuberates a romantic bright red or dark red color and has a malty aroma.

Pu erH tea is the most highly prized. It is post fermented and has a distinct earthy aroma. The tea leaves undergo a microbial fermentation process after they are dried and rolled.

GAO SHAN tea is a specialty Oolong tea produced in Taiwan, classified according to the regional origin, seasonality and processing. The flavours change from season to season, from robust distinctive flowery in spring to wintry crisp and light.

Flower tea consists of a bundle of dried tea leaves wrapped around one or more dried flowers. These are made by binding tea leaves and flowers together into a bulb and and set to dry.

Tea making is often seen as a form of art. The amount & quality of tea leaves, amount & temperature of the water and the steeping time are essential in making a good pot of tea. Tiferet provides this information in every tea box that you purchase so you get to enjoy a good cuppa without the guesswork.