Sophies Cuppa Tea

Red teas describe fully oxidized tea leaves. In the West, people generally call these black tea. In China, these are called red teas. We follow the Chinese convention. The range of flavors for these teas is remarkable. Smoky, sweet, honey, fruity, floral, layered are flavors you can find in red teas. The old bush teas are particularly interesting in terms of flavor complexity.

The true Chinese black (also called dark) teas are fermented. Flavors have hints of earthiness, woodiness, loaminess, and sweetness. These long-lasting teas come in loose leaves or compressed cakes. These are some of the most economical teas produced in China providing many wonderful cups of teas. Over time good fermented teas become very mellow.

In our case, the floral teas we carry are all jasmines. All of our jasmines are green tea based. Flavors range from light to medium, medium to strong and one where the aroma is intense but the tea is light. In this category we also have a jasmine ball that opens into a beautiful flower and has surprisingly good taste.

White tea is the least processed of all the teas. Flavors range from light and velvety to full bodied and bold. Some carry a slight sweet aftertaste. Current research indicates that these teas have the highest content of polyphenols and antioxidants as well as high levels of theanine.

Green tea is lightly processed. Flavors range from light and grassy to vegetal to nutty. In addition, there are a few that have hint of sweetness. Green tea is best drunk after a meal.

Yellow teas are relatively rare in China and rarer in the us. Yellow teas are generally characterized as having slightly sweet aftertaste. Additionally, there are pleasant hints of floral and roastiness.