Teajo black, green and rooibos teas – From harvesting to your glass
One of the most important aspects of our teas is that they are harvested without the use of pesticides or harmful chemicals. Once harvested, the teas are processed and then shipped to one of our facilities in the U.S., where they are kept in a warehouse for flavor blending and distribution. Depending on the tea varieity (black, green, white), processing of the tea leaves can involve one or more of the folllowing steps: (1) Withering – reduce water content in the leaves, (2) Rolling – release oils to provide aroma, (3) Oxidation – oxygen is absorbed (4) Drying/Firing – even and thorough drying to stop oxidation process.
The flavor blending process is very simple. We take only natural ingredients and combine them with the tea leaves. No artificial preservatives, colors or flavors ever touch the teas. For example, our Lemon Ginger Green tea is created by taking Green Assam tea leaves and blending them, often by hand, with natural bits of lemon and ginger. These natural bits are created from whole dried fruits and spices, so the lemons had to be dried and cut as did the pieces of ginger. Sometimes we also add natural flavoring or other garnishes, such as safflower or lotus petals, which help bring out certain flavors within the blend. For best results, the blended tea should not be consumed for approximately 24-48 hours to allow the flavors and aromas to properly infuse.
We focus on maintaining our tea inventory on a just in time basis, so that your tea is tastes fresher when you purchase. Many companies buy years of tea inventory to bring down their costs and provide you with a less expensive product. However, the price you pay as a consumer is in quality, taste and freshness.