Tea 101: The True Teas
When people talk about tea, they often lump everything from rooibos to herbal
infusions into one big, warm mug. But here’s the truth: not all teas are “true teas.”
The world’s true teas: dark, yellow, black, green, oolong, and white, all come from
the same plant: Camellia sinensis.
The difference lies in how the leaves are processed.
A Brief History of Indian Tea
India is one of the largest tea producers in the world, and its tea culture is as diverse
as its landscapes. While the British popularised tea drinking during colonial times,
the plant itself has deep roots in Indian soil.
Assam: Bold and Malty from India’s Northeast
Discovered in the early 1800s, Assam tea grows in the lush lowlands of Northeast
India. Its deep, malty flavour and rich body make it the foundation of many breakfast
blends. In our home, Assam brings a robust warmth, perfect for mornings that call for
a strong start or for building the spiced base of masala chai.
Brewing Guide: 95°C | Steep 3–5 minutes | Best with milk and sugar, or as the
heart of spiced chai.
Darjeeling: The Champagne of Teas
High in the Himalayan foothills of West Bengal, Darjeeling produces a delicate tea
with a signature muscatel note. Each harvest (flush) brings subtle changes, from
floral and light in spring to fuller and more aromatic later in the season. For us,
Darjeeling is a reminder of refinement and quiet elegance, best savoured slowly.
Brewing Guide: 90–95°C | Steep 3 minutes | Best enjoyed without milk to
appreciate its delicate flavour.
Ceylon: Bright and Lively from Sri Lanka
Ceylon tea, grown in the rolling hills of Sri Lanka, is crisp, citrusy, and versatile. It is
equally at home as a refreshing iced tea or a brisk hot cup in the afternoon. For Chai
Society, Ceylon adds a sunny, uplifting note to blends – a nod to the vibrant
hospitality of South Asia.
Brewing Guide: 95°C | Steep 3–4 minutes | Excellent plain, with lemon, or lightly
sweetened.
Jasmine Green Tea: Fragrant Elegance from Fujian, China
From the misty mountains of Fujian province comes one of China’s most beloved
teas. Fresh green tea leaves are layered with night-blooming jasmine blossoms,
allowing the petals to infuse their gentle perfume. The result is a tea that is soft,
floral, and calming. A quiet luxury for moments of stillness.
Brewing Guide: 80°C | Steep 2–3 minutes | Best enjoyed plain, or with multiple
short infusions in the gongfu tradition.
Rooibos: South Africa’s Red Treasure
Rooibos, or Aspalathus linearis is native to the Cederberg mountains, and
is naturally caffeine free and rich in antioxidants. With its smooth, slightly sweet
taste, it is perfect for any time of day. For us, rooibos is part of our South African
heritage in a cup. It is a grounding flavour that balances the spiced warmth of chai.
Brewing Guide: 100°C | Steep 5–7 minutes | Delicious plain, with honey, or spiced
as rooibos chai.
From Tea to Gift
A gift of carefully chosen teas is not just about flavour, it is about introducing
someone to the world’s most storied leaves. Whether it is a robust Assam for
morning rituals or an elegant Darjeeling for slow afternoons, each tin in a gift set tells
its own tale.