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Black tea is the most intensively processed type of tea. The leaves are allowed to fully
oxidize, creating their black color before they are dried, giving black tea more complexity, more
astringency and fewer vegetal overtones than are typically found in other teas. Astringency is the
"dry mouth" sensation left by tannins in tea, familiar to drinkers of a cabernet sauvignon, or
other wine. It is this astringency that pairs so nicely with dairy and sweetener. Achieving the
right balance of astringency is one of the leading indicators of quality in a black tea.
Green Tea, best known for its grassy vegetal notes and greenish liquor and leaves, is
quickly steamed or pan-fired to denature the oxidizing enzymes and preserve the tea's
characteristic freshness. While all tea is antioxidant-rich, some speculate that the minimal
processing undergone by green tea allows more antioxidants to reach your final cup. Without
oxidation, green teas must be steeped more carefully, as they can become bitter if steeped too long
or at too hot of a temperature. Never steep green tea with boiling water; near boiling or
even cooler will produce much better results.
Our herbals are blended with lavishly delicious flavors, from famously soothing mints to
exotic ingredients like cacao, fennel, anise, cardamom and lemongrass to succulent, juicy fruits
like raspberry, orange, apple and even tart but deliciously sweet pomegranate.
The oolongs are a first cousin once removed from the black teas. Oolong tea is partially
oxidized to lie somewhere between black and green. While the look is more along the lines of black
teas, the taste is closer to the green teas but with a touch more oomph and a rounded mouthfeel.
Oolongs are commonly produced in the Fujian province of China and on the island of Taiwan, formerly
called Formosa, from which one of the more famous oolong teas is named.
While white teas are "less processed" than greens, they are usually somewhat more
oxidized. Mild oxidation occurs during the "wilting" stage, when white tea is air-dried after it is
first picked. White tea is then baked and dried further, and it may be very lightly rolled, but
little is done to change what was picked from the plant. One way to tell that white tea is slightly
oxidized is that white teas don't usually need to be steeped as carefully as greens. Steeping white
tea with boiling water or for longer time periods can still produce good results.
Our most expansive collections. Twenty-teas, forty infusers. Choose from our Sampler or
Herbal Tea Chest Collections.
Shop our Tea Collections >
Easy to use, pre-portioned pouches of loose tea from around the globe.
Single Steeps >
Iced Tea Special
Try our Nantucket Sampler Five-Over-Ice! Includes one each of our special blends!
Mixology Gift Set
Become a Master Mixologist at your next gathering.
Save 20% off! Now just $19
the special >
Get one free tin of minteas with any purchase of $24 or more at teaforte.com.
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Our most popular blend, Dr. Oz calls it “Dessert in a mug”.
Shop Cherry Marzipan >
Our elegant porcelain tea cup ensemble is one of our signature Tea Forté items. Each
cup is beautifully packaged in a handcrafted wooden box. The cup holds 8 oz. Available in Bone
White and Cranberry Red.
Save 20% off for a limited time only!
Shop Café Cup
Perfect for Mother's Day! Includes a signature porcelain Café Cup, a ceramic Tea Tray
and Petite Ribbon Box Sampler help transform an afternoon cup of tea into a rejuvenating ritual of
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Create Your Own Tea Menu
Impress your guests with printed menus of our teas, made right at your computer!
Make a tea menu online >
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Forté, 23 Bradford St, Concord, MA 01742 USA
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