While the teas of the world reveal endless complexities and variations, all tea springs from just one subtropical evergreen plant species: Camellia sinensis.

The five varieties of tea include: black, green, white, oolong and pu-erh. What sets these types of tea apart from one another is the human touch—the many ways in which they are processed, and nature’s will—the whims of weather, the soil, elevation and time of harvest.

Strictly speaking, Herb teas also known as Tisanes including rooibos (known as Red Tea) are not actually teas. Rather, they are naturally caffeine-free single or blended infusions of leaves, fruits, bark roots or flowers.

White Tea is the least processed varietal of the Camellia sinensisplant. Produced from the tender, white downy buds, white tea is hand-plucked only a few days of the year, right before the leaf opens. Fragile buds must be carefully monitored as they are withered and dried. This labor-intensive process produces a delicate and faintly sweet tea with a light grassy flavor. Because the 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 color. 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 two days a year. With small yields and high demands, this tea remains one of the world’s most rare teas.


Like all true teas, green tea is a varietal of the evergreen Camellia sinensis bush. However, unlike black and oolong teas, which come from the same plant, green tea is not oxidized. While all teas are thought to offer a world of health-inducing benefits, green tea is considered to contain some of the strongest healing properties of all teas. Green tea is widely known for its powerful polyphenols, which are strong antioxidants. Green tea is not fermented. In order to avoid fermentation, the tea leaves are heated to around 100°C (either according to the Chinese method, in a large wok over a fire, or according to the Japanese method, using steam). The leaves are then rolled according to the method of that particular country (sticks, twists or balls…), they are then dried until they contain less than 5% water. Green tea is the most popular type of tea in Asia.


Like all true teas, oolong tea is a varietal of the evergreen Camellia sinensis bush. As is the case with all fine teas, oolong tea’s unique flavor profile is a direct result of how it is cultivated, where it is grown (including elevation and climate), and above all, how it is processed. Oolong tea is sometimes referred to as semi-fermented tea, as the fermentation process is interrupted. Once harvested, the tea is desiccated. The leaves are then parched in a room heated to 22°C with a very high humidity level. According to the desired result, the fermentation time can be prolonged or shortened. The leaves are then roasted and rolled, as for the green tea. Generally, for this technique the leaves will be very ripe, this means that they have less caffeine, making it an ideal drink for the afternoon or the evening.


The legend goes that during the 17th century, a cargo of green tea from China arrived after a very long journey. Because of this, the tea had fermented during the journey and the British, not being tea connoisseurs, enjoyed the taste of the tea and re-ordered it from China.
Black Tea is a varietal of the Camellia sinensis plant. What sets it apart is a traditional four-step transformation that includes withering, rolling, oxidation and firing. Put simply, black tea is a more oxidized version of white, green or oolong teas and tends to have a stronger flavor than other tea types. There are many varieties of black tea and they are typically named after the region in which they are produced. These tend to have flavor characteristics that are unique to the area they are grown. The most popular black teas include full-bodied and malty Assam tea, floral and fruity Darjeeling tea, and Sri Lankan Ceylon tea, which can all have a range of flavors, aromas, and strengths depending on the estate in which they were harvested. Black tea is often blended with other teas, fruits, flowers, oils, or spices to produce a distinct taste and aroma.


Grown amidst the fertile lands of China’s mountainous terrain, Pu-erh tea (sometimes spelled Pu’er and pronounced “poo-erh”) is in a class by itself. The essence of the cup stems from the careful processing of the leaf, allowing pu-erh tea to age gracefully. Pu-erh only gets better with time, and some pu-erhs are still drinkable after 50 years! The evolution of pu-erh tea begins with a special large-leafed strain of the tea leaf Camellia sinensis. After the tea is harvested, it is withered, heaped into piles and constantly turned and handled with care to prevent excessive heat and moisture. To create green pu-erh, the leaves are partially fired to halt enzyme activity, leaving enough moisture to allow for slow oxidation over time. Black or “cooked” pu-erh teas, like other black teas, are allowed to fully oxidize before they are fired, producing a dark, rich infusion. Some pu-erh teas are allowed to age to enhance and intensify the flavor.
Pu-erh tea also offers health-conscious sippers reasons to embrace this full-bodied, earthy cup. It has long been recognized throughout China for its many healthful properties. Pu-erh is customarily enjoyed with or after meals to lower cholesterol, reduce indigestion and ease abdominal discomfort.


Herbal Tea is not officially a tea, as it does not derive from the Camellia sinensis plant, but is instead an infusion or blend of leaves, fruits, bark, roots, or flowers of almost any edible, non-tea plant. Historically consumed for medicinal reasons or as a caffeine-free alternative, many Herbal Teas are beginning to find their own popularity in the tea world. The most common herbal teas are chamomile tea, hibiscus tea, peppermint tea, yerba maté, and red rooibos tea. In Europe, herb teas or blends are commonly known as Tisanes (a French word for "herbal infusion").
According to legend, Emperor Shen Nung, the father of agriculture and traditional medicine in China, made the fortuitous discovery in 2737 B.C. He was sleeping under a tea plant when leaves from the plant drifted into the water he was boiling. Infused in hot water, the tea leaves released their intriguing colors and flavors. As the ever-curious Emperor sipped the fortifying beverage, it cleared his mind and focused his thoughts, thereby invented Tea. From the 10th century, China started to export its tea, first to neighbouring countries and then to Europe. In 1606, tea was first exported to Holland by boat. It was then in 1653 that France and England discovered the delights of tea. In 1657, Thomas Garraway started to serve tea in his London coffee house. Tea was an immediate hit, and soon took the place of coffee in British people’s hearts. In the 19th century, China could no longer keep up with the growing demand for tea, therefore the British then introduced their culture in other countries discovering more tea growing regions in the world.

Today, tea is grown far and wide, between Tropics of Cancer and Capricorn. But the truly great teas of the world come mainly from China, Formosa (Taiwan), Ceylon (Sri Lanka), Japan, Africa and India. Globally, tea is second only to water as the most consumed beverage.
Steeping good tea does not take a PhD, but it is also not as simple as chucking it into boiling water and letting it stew. To get that perfect cup of tea involves very a few simple steeping methods. The trick to steeping tea correctly comes in four parts: water, weight, temperature and time.

Perfect water isn't necessary, but if your water "tastes funny", so will your tea.However, cold filtered water or spring water is suggested for the best cup of tea.

Using too much tea will make your tea bitter and your wallet empty. Too little tea will bring a weak cup and a sense of longing. Therefore, we have created the perfect ratio of tea leaves in our special pyramid tea bags. All you have to do is add one tea bag to 8-ounce cup of hot water.

Some like it hot! The ideal temperature depends on the tea. Use boiling water (100 ℃) when preparing Black, dark Oolong and Herbal teas. These teas are tough, they can take the burn, and even require it in order to break down the leaf and release the flavor and antioxidants. However, it's important to use cooler water when steeping more delicate teas, such as Green, green Oolong and White teas. Water that is too hot will cause a delicate tea to taste overly bitter or astringent. Water that is too cool will cause a tea to taste flavorless and weak. If you don't have a thermometer or a kettle that lets you gauge temperature, you'll typically find that boiling water that is allowed to sit for 5 minutes will have dropped to roughly 85 ℃.

They say that "time heals all wounds." However, it also makes most teas turn bitter. The rule of thumb is 2-4 minutes for most black teas, depending on your preference for strength; any longer, and they'll become overly astringent and pucker. Dark Oolong and White teas, on the other hand, are much more forgiving. These teas will taste best when steeped for 3-5 minutes but will still be drinkable if steeped a little longer. For light Oolong and green teas, a little TLC (tender loving care) must be employed, steeping for only 2 minutes or 3 if you're looking for a strong cup. Herbal teas and Tisanes require more time and patience, about 5+ minutes for the flavour to release and infuse in the water. However, if you think the cup is too weak, you can always steep the tea bag for an extra minute or two without compromising the taste.


Green Tea
Water Cold Filtered
Amount1 Tea Bag
Temp 70 - 75 ℃
Steep Time 2-3 min

White Tea
Water Cold Filtered
Amount1 Tea Bag
Temp 85 - 90 ℃
Steep Time 2-3 min

Oolong Tea
Water Cold Filtered
Amount1 Tea Bag
Temp 90 - 95 ℃
Steep Time 2-4 min

Black Tea
Water Cold Filtered
Amount1 Tea Bag
Temp 90 - 95 ℃
Steep Time 2-4 min

Herbal Tea/ Tisane
Water Cold Filtered
Amount1 Tea Bag
Temp 95 - 100 ℃
Steep Time 5-8 min
The value of a tea is determined by its grade, which relates to the fineness of the harvest and the size of the tea leaf.

In the typology of grades, the word Orange is used; it originates from the Dutch royal family Oranje Nassau, and does not refer to the fruit.

    • Whole leaves
  • Broken leaves
    • O.P. Broken Orange Pekoe: the leaf is no longer whole it is smaller than in the O.P. This creates a darker, stronger infusion.
    • B.O.P. Flowery Broken Orange Pekoe
    • B.O.P. Golden Broken Orange Pekoe
    • G.B.O.P. Tippy Golden Broken Orange Pekoe
  • Ground leaves
    • Fannings : the pieces are flat and smaller than in the B.O.P, this creates a very strong infusion.
    • Dust : finely ground, the leaves are only used for certain kinds of tea bags.
Proper tea storage helps to preserve the flavor and freshness of your tea long after production. While tea does not spoil, as with any consumable product, the sooner it is enjoyed the fresher and more potent it will be. Stored properly, teas can last up to 24 months.

Teazuro recommends storing your tea in airtight containers to ensure longevity and keeping these containers away from heat, moisture and exposure to light. Teas are fragile and can be easily altered by neighboring spices and aromas, so be sure to store them in an area where the leaves cannot be permeated.

Tea Bags:

Teazuro’s pyramid expandable, flow-through tea bags allow tea leaves and herbs to completely unfurl and infuse a delightful cup with the ease of a tea bag. They are made of nylon mesh, free of excess wrapping, staples and glue, making them the best option for an easy brewed cup of tea.
The medical benefits of tea have always been well-known. The Emperor Shen Nong, the father of Chinese agriculture and medicine once remarked: "Tea relieves tiredness and strengthens the will, warms the soul and revives eyesight." Conventional medicine then discovered the reasons behind the magical properties of tea.

All teas contain caffeine (or theine). However, the caffeine present in tea is different from that found in coffee. It stimulates the nervous system in a slow and progressive way. It helps you to feel awake and concentrated in a sustainable way.

Tea contains tannins and polyphenols, these are rich in antioxidants. The polyphenols present in green tea are excellent for combating high cholesterol and for the prevention of cardiovascular diseases.

Tea is also rich in vitamins, notably vitamin P (to help strengthen hair) and vitamin B (especially vitamin B9) which helps to maintain general wellbeing. Tea also contains fluoride, which is good for maintaining teeth enamel.

Rooibos, a caffeine free drink, is also rich in polyphenols which have antioxidant and relaxing qualities. It is therefore best drunk in the late afternoon and evening.

Although, all teas contain benefits, we have made specific blends, with the help of experts, for certain aliments. Review our TEATOX Collection, which are our wellness teas, specially tested and blended for certain functionality.

Find your favorites teas fromTeazuro, sip often, and be well.
Caffeine occurs naturally in tea. A mild stimulant, it accounts for tea’s reputation as a beverage that clears the mind and lifts the spirit. Generally, the smaller the leaf, the stronger the extraction of caffeine.

Originally called "theine", caffeine was first discovered in tea in 1827. It was later shown that the "theine" of tea was identical with the caffeine of coffee, and the term "theine" was then dropped. While the caffeine in tea and coffee are, technically, identical, the experience is different due to three key factors:

1. There is significantly less caffeine in the average cup of tea - especially when including green and white teas brewed at shorter times and cooler temperatures.
2. L-theanine, an amino acid found only in tea, reduces stress and promotes relaxation. It works with caffeine in a synergistic way to calm the body without reducing caffeine alertness.
3. The high levels of antioxidants found in tea slow the absorption of caffeine - this results in a gentler increase of the chemical in the system and a longer period of alertness with no crash at the end.