Tea
TeaEditorial draft
True tea comes from the Camellia sinensis plant, and its styles depend on degree of oxidation. Herbal or flower infusions, like hibiscus (jamaica) or chamomile, are tisanes, not tea.
How to describe it to a guest
We have a light, fresh green tea, and a caffeine-free hibiscus infusion if you'd like something fruity.
Origin
China is its birthplace; India, Sri Lanka and Japan are major producers.
Production
Leaves are withered, rolled and oxidized to varying degrees before drying. Green tea is heated early to stop oxidation; black tea is fully oxidized.
Flavor
Vegetal and fresh in green; floral in oolong; malty and robust in black.
Styles
- Blanco
- Minimally processed, delicate.
- Verde
- Unoxidized, vegetal and fresh.
- Oolong
- Partially oxidized, floral or toasty.
- Negro
- Fully oxidized, robust.
- Tisanas
- Hibiscus, chamomile, mint: no Camellia sinensis.
How to serve it
- TemperatureGreen 70–80 °C; black 90–100 °C.
- In cocktails, cold-brewed tea or tea syrup adds tannin and structure to drinks with or without alcohol.
Pairings
- Pan dulce
- Fruit desserts
Reading the label
- Camellia sinensis
- The true tea plant.
- Tisana
- An infusion of herbs, flowers or fruit without tea leaves.
Cocktails
Sources
- The Oxford Companion to Spirits & Cocktails
Updated October 20, 2026