Black & Green Teas (Camellia sinensis)

Black & Green Teas (Camellia sinensis)

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Black, oolong, green, and white teas all come from the same plant, Camellia sinensis. What makes them distinct is how the leaves are handled after harvest.

Black tea is fully oxidized, which deepens its color and produces a bold, robust flavor. It is best brewed with freshly boiled water and a steep time of 3–5 minutes.

Oolong tea is partially oxidized, lying between black and green in both taste and appearance. Its flavors range from floral to toasty, depending on processing. Oolongs are usually brewed with hot, but not boiling, water and can be steeped multiple times.

Green tea is quickly heated to prevent oxidation, preserving its fresh, grassy character. For the best cup, it should be brewed with cooler water (around 75–85°C) for 1–3 minutes to avoid bitterness.

White tea is considered the finest and most delicate of the tea varieties. Made from young leaves and buds with minimal processing, it is quickly dried to seal in the natural essence of the tea bush. White tea is best brewed gently with water around 70–80°C and a short steep.

These teas are often blended or flavored to create familiar favorites. A well-known example is Earl Grey, where black tea is infused with the oil of the orange bergamot fruit. Teas are also blended with herbs to create unique profiles, such as those found in the Algonquin Tea Company line.

In this category, you’ll find all items containing Camellia sinensis. We make a range of products: one-pound and larger loose packs for kitchens or industrial use; Celebration Herbals retail teaboxes, in both loose and teabag forms; and Algonquin Tea Company blends, available in loose and teabag packaging. Together, these reflect the breadth of ways black, oolong, green, and white teas can be explored and enjoyed.

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