In a Black Tea, tea leaves are harvested and allowed to undergo complete oxidation, resulting in leaves with a near black appearance and a rich, robust flavour and dark tea. This type of tea has a strong taste, pairs well with milk and is often associated with the classic English Breakfast Tea.

An Oolong Tea is the name given to a tea that has been allowed to partially oxidise, while falling between a Green and Black Tea on the oxidation scale. For this reason, there are a vast number of Oolongs with a diverse range of flavours, where some are closer to a Green Tea and have a light subtle flavour, to others that closer resemble a Black Tea and have flavours that range from floral and fruity to creamy and toasty.

Green Teas undergo minimal oxidation, preserving the natural green colour and delicate taste of the newly harvested leaves. This process helps retain more antioxidants and results in a light, refreshing cup with a grassy, umami or marinal profile.

Rooibos or Redbush is a naturally caffeine free herb found only in specific regions of South Africa; full of antioxidants, it is a great alternative to Black Tea and has a rich, warm and slightly sweet flavour. It’s perfect for blending and pairs beautifully with its cousin Heuningbos or Honeybush and is great with a splash of milk.

A Herbal Infusion, or Tisane are most often naturally caffeine free and are blends that are made purely from herbs, flowers, fruits, or other botanicals. Infusions do not include any leaves from the Camellia Sinensis plant and have a diverse array of flavours and aromas based on the specific ingredients used in the blend.

Fruit Infusions, as the name suggests are blends that are curated predominantly from fruit. Generally caffeine free, these blends produce colourful and sweet brews from the natural fruit sugars and are inherently high in vitamins. These delicious blends can be enjoyed hot or as an Iced Tea.