Tea is the most-consumed beverage in the world after water and has long been a symbol of hospitality, bringing people together for a moment of peace and happiness. Tea has been an indispensable beverage for thousands of years, an integral part of cultures around the world, and a part of ceremonies, trade routes, and even revolutions. Tea is grown far and wide between the Tropics of Cancer and Capricorn, and the best teas in the world mainly come from India, China, Ceylon (Sri Lanka), Kenya, Formosa (Taiwan), and Japan.

While teas around the world reveal endless complexities and variations, all teas originate from a single plant species called Camellia Sinensis. The four main tea varieties are Black, Green, White, and Oolong.

The factors that distinguish teas mainly come from human intervention in how they are processed. A tea plantation's location and nature’s influence on weather, soil, elevation, and harvest season also greatly affect the tea's alchemy as it steeps in the pot.

“Herbal Teas” or “Tisanes,” including Chamomile, Rooibos, etc., are not actually teas. Rather, they are naturally caffeine-free, single or blended infusions of herbs, flowers, fruits, leaves, bark, and roots from almost any edible non-tea plant.

As a result, each tea has its own unique character and can soothe, energise, and delight you with its own taste and individuality.

Black Tea
It comes from the Camellia sinensis plant. The manufacturing process of Black tea involves a traditional four-step transformation: withering, rolling, oxidation, and firing. Put simply, Black tea is a more oxidised version of White, Green, or Oolong teas and has a stronger flavour than other tea types.

Black tea comes in a wide variety, and it's typically named after the region where it's produced. These tend to have flavour characteristics unique to the region where they are grown, similar to those of wine-growing regions. Popular black teas include full-bodied, malty Assam tea; floral, fruity Darjeeling tea; and Sri Lankan Ceylon tea, all of which can vary in flavour, aroma, and strength depending on the estate where they were harvested.

Black tea is often blended with other teas, fruits, flowers, oils, or spices to produce a distinct taste and aroma. Popular Black tea blends include English Breakfast, Earl Grey and Chai’s.

Green Tea
Like all true teas, green tea comes from the evergreen Camellia sinensis bush. Green tea originated in China, but production has since spread worldwide. After harvesting, green tea goes through a single-day, three-stage process of steaming or pan-frying, rolling, and firing to remove bitterness and preserve the tea’s natural flavours and healing properties.

The sudden heat from steaming or pan-frying inactivates the enzymes that would otherwise cause oxidation; hence, green tea is not oxidised like Black and Oolong teas. The leaves are then rolled on heated trays to reduce moisture content and carefully fired—drying them until they retain just 2% moisture. This process helps green tea retain its high levels of antioxidants, setting it apart from Black and Oolong teas.

While all teas are thought to offer a range of health benefits, green tea is considered to contain some of the strongest healing properties. Green tea is widely known for its powerful polyphenols, which are strong antioxidants.

White Tea
It is the least-processed variety of the Camellia Sinensis plant. Produced from the tender, white, downy buds, White tea is hand-plucked only a few days a year, right before the leaf opens. Carefully monitor the fragile buds as they wither and dry. This labour-intensive process produces a delicate, faintly sweet tea with a light, grassy flavour. Since this tea is minimally processed, White tea retains the highest levels of antioxidants of all the teas.

White tea gets its name from the silvery-white hairs on the unopened buds of the Camellia Sinensis plant, but the tea itself is not white. When steeped, the tea retains a pale yellow colour. The rarest White tea is Silver Needle White Tea, which is grown high in the mountains of China’s Fujian Province. This tea is only harvested for two days a year. With low yields and high demand, it remains one of the world’s rarest and most expensive teas.

Oolong Tea
Like all true teas, Oolong tea comes from the evergreen Camellia sinensis bush. Oolong originated in Formosa (Taiwan) and Fujian province in China sometime during the sixteenth century. The exact timeline of Oolong tea's origins is shrouded in mystery, but the name “Oolong” means “Black Dragon” in Chinese, referring to the long, twisted leaf forms.

As with all fine teas, Oolong tea’s unique flavour profile comes directly from how it is cultivated, where it is grown (including elevation and climate), and, above all, how it is processed. Oolong tea thrives in cool, lush, high-elevation regions and is native to China.

Oolong gains its alluring character and flavour through a meticulous, multi-step process that begins with withering and a brief oxidation in direct sunlight. As soon as the leaves give off a specific, distinctive fragrance—often compared to Apples or Peaches—this stage is halted. Next, the leaves are rolled and then fired to halt oxidation when they are about halfway between Black and Green tea. The caffeine content is also midway between Black and Green teas.

Chinese Oolong teas are often quite green and floral. Alternatively, Oolong tea from Taiwan, known as Formosan Oolongs, is oxidised and fired for longer, producing a riper, fruitier cup.

Assam



Assam is in Northeast India, where the majestic Brahmaputra River flows through this tropical valley, making it rich and fertile. Assam is also home to one-horned rhinos, leopards, elephants and wild buffalo. In these exciting surroundings, Assam produces more than 500 million kilograms of tea every year, making it the world's largest tea-growing region. High rainfall and humidity in the valley make Assam tea a strong, brisk, malty and full-bodied cup.

Darjeeling



Darjeeling is located on the picturesque, steep slopes of the Eastern Himalayas in India. Darjeeling teas are also called the “Champagne of Teas” and are among the most sought-after, exquisite teas, commanding premium prices worldwide. Darjeeling has three unique tea-growing seasons; the prime second-flush teas are the highest quality, with an exquisite bouquet, muscatel flavour, superb taste, and a lingering aftertaste. Teas produced during this season rightly fetch the highest prices.

Nilgiri



Spectacular “Nilgiri” or “Blue Mountains” in South India, part of the Western Ghats, a land lush with vegetation, teeming with wildlife, and dotted with a thousand streams and rivers. High-grown Nilgiri teas are considered‚ the “Southern Darjeeling” and are known worldwide for their intensely aromatic fragrance, brightness and brisk character. Tea is grown in the Nilgiris year-round at elevations of up to 7,500 feet, among the highest-grown teas in the world, amid Eucalyptus, Blue Gum, and Cypress trees.

Health Benefits of Tea
We at HighTea are delighted to share that drinking tea offers more than a pleasurable experience. For centuries, tea has been associated with good health. Now more than ever, scientific research supports that fact.

All teas, whether black, green, white, or oolong, have antioxidant and anti-inflammatory properties. These antioxidants are Polyphenols and Catechins. Studies from renowned institutes like Purdue, Linus Pauling, Harvard, and the Medical College of Wisconsin have shown a variety of benefits from drinking tea – greater immunity, improved cognitive function, decreased risk of cardiovascular problems, less fatigue, lower blood pressure, slowed ageing, and reduced stress. Recent research from Shandong University in China concluded that green tea may even help ease depression. Hence, tea offers numerous health benefits, and you must add cups of tea to your daily routine.

Tea Certifications
HighTea is proud to assure our patrons that we honour special concerns and act responsibly by partnering with world-standard certification organisations listed below. We source our teas from Ethical Tea Partnership-certified, Rainforest Alliance-certified, and USDA Organic-certified tea estates and plantations.

Ethical Tea Partnership
The Ethical Tea Partnership (ETP) is a non-profit membership organisation that exists to improve tea sustainability, the lives and livelihoods of tea workers and smallholder farmers and the environment in which tea is produced.

To achieve their vision of a thriving tea industry that is socially just and environmentally sustainable, they focus their work on four key areas:

• •   Raising Standards
• •   Tea Workers
• •   Smallholder Tea Farmers
• •   Climate & Environment

Rainforest Alliance Certified
The Rainforest Alliance is a growing network of farmers, foresters, communities, scientists, governments, environmentalists and businesses dedicated to conserving biodiversity and ensuring sustainable livelihoods. They are an international non-profit organisation working to build strong forests and healthy communities through creative, pragmatic collaboration.

The Rainforest Alliance’s ambitious mission is to conserve biodiversity and ensure sustainable livelihoods by transforming land-use and business practices, as well as consumer behaviour. The Rainforest Alliance’s work is guided by our understanding that Earth's health is linked to the well-being of those whose livelihoods depend on land and forests. As everyone has a vital role to play in strengthening this relationship, they provide training to farmers and foresters, work with businesses committed to sustainability, and motivate citizens to adopt sustainable lifestyles.

USDA Certified Organic Teas
Some of our teas are certified organic by the U.S. Department of Agriculture (USDA), an independent service organisation that certifies the authenticity of organically grown produce. Cultivated with zealous adherence to organic regulations, these organic teas are grown without synthetic chemicals or pesticides, using only sustainable agricultural methods.