| Tea Name | Tasting Notes | Oxidation A natural chemical reaction where tea leaves enzymes react with oxygen in the air after harvest. Green tea is non-oxidized, oolong is partially oxidized and black tea is fully oxidized. The flavor profile develops from fresh and grassy notes of a lightly oxidized tea to fruitier and malty character of a highly oxidized one and anything in between. | Roast Roasting, a finishing step, deepens the tea’s aroma, often adding warm notes such as nutty, toasty, caramel-like, or even smokiness. Roasting also softens sharp grassy or vegetal characteristics. | Caffeine Each dot is approximately 40 mg of caffeine, assuming 5 grams of tea, 8 oz of boiling water and combining all infusions. 1st infusion has the most caffeine, 50%, 2nd, 35%, 3rd, 15%. Higher the brewing temperature, higher the caffeine extraction. Brew at 90°C extracts 65% caffeine compared to boiling. Brew at 80°C, extracts 40% caffeine compared to boiling. | Color | 1oz 30 grams. It makes about 5-6 pots (8 oz), and each pot yields at least 3 infusions. It's basically a week's worth of tea. | 2oz 60 grams. It makes about 10-12 pots (8 oz), and each pot yields at least 3 infusions. It's about two weeks of supply if you pace yourself. |
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