Please note that all of my teas are 100% pure – no artificial flavors, sweeteners, or additives of any kind are tolerated. I do not have impossible teas like chocolate, mango-apricot, lemon, etc. The only natural flavoring I allow is the oil of bergamot used in Earl Grey, because what kind of tea shop doesn’t have Earl Grey?
Important: what you call “black tea” is probably what I call red tea! In Chinese, teas are classified by the color of the liquor (the brewed beverage), and so teas like English Breakfast, Earl Grey, and Darjeeling are red tea, while black tea is fermented tea, or pu’erh. Europeans first named the tea classes by the color of the dried leaves, which is why red tea is still called “black tea” in the west. I believe the tea world should use Chinese nomenclature.
Tisanes are often called “herbal teas” – they are simply any plants other than the true tea plant that can be infused to make excellent beverages.
Please see the individual pages for:
- Black Tea – fermented tea, Pu’erh, Tuo Cha
- Red Tea – Assam, Ceylon, Darjeeling, English/Irish Breakfast, Masala Chai, Russian Caravan, etc.
- Green Tea – Gunpowder, Genmaicha, Jasmine, Matcha, Sencha, etc.
- Oolong Tea
- White Tea
- Tisanes – “herbal teas”, Chamomile, Ginger, Rooibos, Mint, etc.