Origins Of Perfection
From terraced mountainsides, to lush valleys and star-streaked skies, our journey begins at the far corners of the earth and ends with an amazing cup of tea.
The winding path of our tea journey is paved with exceptionally high standards.
We're fastidiously picky to the point of obsession. So we hike, climb, and paddle to seek the very best ingredients. We travel the globe, inviting only the finest growers to the Tazo® tea party.
Black tea is the fully oxidized leaf of Camellia sinensis and requires the most processing. The brewed liquor ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, the greatest astringency.
There are many styles of oolong tea, each with a different level of oxidation and individual style of rolling. Oolongs typically have a complex flavor with full body, mild astringency and subtle floral or fruity finishes.
The liquor of a green tea is typically a green or yellow color, and flavors range from toasty, grassy (pan-fired teas) to fresh and streamed greens (steamed teas) with mild astringency.
White tea has a delicate vegetative and creamy flavor with a pale green or yellow liquor, and is the least processed of all types of tea.
Herbal teas are not actually true teas as they contain none of the Camellia sinensis leaf. Instead, herbal teas often include leaves, flowers, roots, peels, berries and spices.