Camellia sinesis is the plant from which all tea leaves are derived, the source of most teas such as green, black, white, and pu-erh. It is rich in phytonutrients and is responsible for the beverage’s benefits.
<< Stand Out Flavors
White tea blends well with floral notes due to its
delicacy. The Teaologist offers fruit blends such as
white tea and peach or white tea with lemon peel
White tea marries well with fruits and herbs for
fun and original flavors and is excellent with acidic, refreshing meals such as salads or fresh veggies.
Fragrant and strong, black tea is the most robust
of the tea-leaf bunch as it is sun baked and fermented, giving it a rich and distinctive flavor. If
you’re cutting down on caffeine, switch from coffee to black tea.
Black tea packs an energizing punch due to is rich
flavor and caffeine content. It is filled with free
radical-fighting antioxidants and potent nutrients
for neutralizing cell damage.
Let’s talk Chai
Indian chai masala teas are especially cozy and
comforting for winter. The word “chai” itself
means tea, and “masala” refers to the spice mix-
ture that is combined with black tea to create the
tea’s distinctive flavor. Traditional recipes include
an array of beneficial spices such as anti-inflamma-
tory cardamom, anti-bacterial cinnamon, digestive
aid ginger, and gentle stimulant black pepper.