CAMELLIA SINENSIS

Herbal teas are made from various herbs, flowers, roots, or fruits and usually do not contain caffeine. Teas made from Camellia sinensis naturally contain caffeine and have a distinct flavor profile shaped by the tea plant itself.

Common categories include: Green tea – lightly processed with fresh, grassy notes Black tea – fully oxidized with deeper, richer flavor Oolong tea – partially oxidized with complex floral and roasted notes White tea – minimally processed and delicate Pu-erh tea – aged or fermented with earthy depth

In addition to caffeine, tea naturally contains a variety of plant compounds. These include polyphenols (such as catechins and flavonoids), tannins, L-theanine (an amino acid associated with tea’s smooth character), trace minerals, and aromatic oils that contribute to tea’s flavor and aroma. The balance of these compounds varies depending on the type of tea and how it is processed.

A general method is: Use 1 teaspoon of loose tea per cup of water Heat water according to the tea type: Green/White: ~160–180°F (70–80°C) Oolong: ~185–200°F (85–93°C) Black: ~200–212°F (93–100°C) Steep for 2–5 minutes, depending on the tea and desired strength.

Yes. Teas made from Camellia sinensis naturally contain caffeine, though the amount can vary depending on the type of tea and brewing method.

Store tea in a cool, dry place away from light, moisture, and strong odors, ideally in an airtight container. Proper storage helps maintain the tea’s freshness and aroma.

Many high-quality loose-leaf teas can be steeped multiple times, with each infusion revealing slightly different flavors and aromas.