Discover the Main Tea Families

All teas come from the same plant, Camellia sinensis. What makes each tea different is how the leaves are processed after harvesting. The level of oxidation, the shaping techniques, and the traditions of each region create a wide world of flavours and experiences.

Green Tea — Fresh and Delicate

Green tea is the least oxidised type of tea, allowing the fresh character of the leaves to shine. It often offers flavours of grass, flowers, chestnuts, or sweetness, with a light and refreshing profile.

White Tea — Soft and Elegant

White tea is the most minimally processed, preserving the natural expression of the leaf. It is known for its gentle aromas, smooth texture, and subtle notes of flowers, honey, and fruit.

Oolong Tea — A World of Complexity

Oolong tea sits between green and black tea, with partial oxidation creating an extraordinary range of flavours. Some are light, floral, and creamy, while others are rich, roasted, and mineral.

Red Tea — Rich and Comforting

Known as black tea outside of China, red tea is fully oxidised, creating deeper flavours such as honey, dried fruit, malt, and spices.

Pu-erh Tea — Deep and Evolving

Crafted in Yunnan and shaped by fermentation, pu-erh is celebrated for its remarkable depth and velvety texture. Its rich, evolving character rewards aging, offering a tea experience with aromas like precious wood, leather, dried fruit.