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WElcome to infusion tea
Overview
Welcome to a guided tea tasting where we get to know some of Infusion Tea's most popular blends.
Tonight we’ll taste five different styles of tea: black, oolong, green, white, and an herbal infusion.
As we move through them, notice how processing affects color, aroma, texture, and finish. Tea is remarkably nuanced — even small changes in oxidation or harvest style create very different experiences.
When you taste them side by side, you can really see how harvest, oxidation, and processing shape the cup.
What is Tea?
All tea comes from the same plant.
Camellia sinensis is a species of evergreen shrub or small tree in the flowering plant family Theaceae. Its leaves, leaf buds, and stems are used to produce tea. Common names include tea plant, tea shrub, and tea tree.
camellia sinesis: tea tree
Tea Processing
Tea is made from the leaves of the Camellia sinensis plant through a process of harvesting, withering, rolling, oxidizing, and drying, with the degree of oxidation determining the tea's type (black, oolong, green) and flavor.
The leaves are withered to reduce moisture, rolled to break cell walls and release enzymes, oxidized (or not, for green tea) by air exposure, and then dried (fired) to stop oxidation and preserve them for packaging.
Image: Twinnings
Tea Caffeine
Caffeine can be addicting however it is naturally occurring in tea, chocolate, coffee and more.
The health benefits from tea are still being studied, but one thing is true, it is a global drink with naturally helpful properties.
Caution: Tea contains caffeine and can habit-forming. Food and Drug Administration considers less than 400 milligrams of caffeine per day as safe. Tea should never make you feel bad. Please sip carefully.
Image: Republic of Teas
april 2nd tasting menu
Luscious Mango Black Tea
- Handpicked Assam Indian tea blended with mango essence for a bold fruit forward experience.
- Black tea is fully oxidized (80-100%) for the fullest flavor and deepest color. Leaves are withered, rolled and dried within the production process
- Varieties from around the world create different flavor profiles. Traditionally sourced from India and Sri Lanka (larger leaves Assam, Darjeeling, Ceylon) outside of China where it originated (smaller leaves)
- Usually has a heavy palate and clean, slightly tannic edge. Robust, malty and deep flavor.
- Bold enough to support milk or cream and sugar
A Very Oolong Engagement
- The perfect blend of lightly fermented Chinese oolong, lavender, rose petals and red clover leaf that is both a mood booster and aphrodisiac.
- Partially oxidized - Oolong and black tea both come from the same plant, but differ primarily in oxidation levels, resulting in distinct flavors and profiles. Oolong is partially oxidized (8–85%), offering a diverse range from light/floral to roasted/woody.
- Oolong originates from China, means "black dragon"
- It is famously processed using a labor-intensive method involving withering, shaking/tossing in bamboo baskets to bruise the edges, partial oxidation, pan-firing, and rolling leaves.
Pineapple Bliss Green Tea
- Least oxidized during processing, hence the name
- Tastes fresh with a hint of pineapple.
- It is lightly steamed, preserving its grassy, vegetal character.
Freestone Orchard White Tea
- Made exclusively from young spring buds. It’s minimally processed — simply withered and dried
- Light body and the soft sweetness — often described as having a gentle burst of orchard citrus.
- Delicate, layered flavor with subtle peach and juicy finish.
Wonder Tummy Herbal Tea
- Calming and caffeine-free digestive herbal infusion
- Settles your stomach using soothing flavors - dandelion, sage and peppermint.
january 29, 2026 tasting menu
Most Popular Infusion Teas
Monk's Blend Black Tea is warm, comforting, and a little mysterious.
- Great example of how a black tea can be robust and elegant at the same time.
- Why? It's flavored, but not perfumey. Balanced, not sugary.
- Traditional European salon tea that dates back to the late 19th century.
- Popular in cafés and salons — places where people lingered, talked, and read.
- Smooth black tea with distinctive notes of vanilla and sweet pomegranate.
Monkey Picked Oolong is legendary, lush and has layers of flavor.
- Refers to style and quality of tea - a high-grade oolong carefully hand-processed.
- According to folklore, trained monkies were sent to pick leaves on steep cliffs of China, too dangerous for humans.
- Meant to be steeped multiple times.
- More flavor emerges each steep.
- Englishman Aeneas Anderson accepted the myth when on the 1793 embassy to China and carried the story home with him to England. It has been handed down ever since in the West.
Dragonwell Green Tea is bright, vegetal, and has nutty elegance.
- Rare and special and one of the most famous green teas from China.
- A green tea for people who say they don't like green tea.
- LongJing is more commonly known as Dragonwell.
- Traditionally pan-fried rather than steamed, makes it less bitter.
- Great for headaches.
- Lower caffeine than black tea. About one quarter caffeine than one cup of coffee.
Silver Needle Strawberry Basil White Tea is delicate, ethereal and rare tasting.
- Strawberry adds a soft, natural sweetness.
- Basil brings a subtle herbal lift - fresh and aromatic.
Winter Mint Rooibos Herbal Tea is cooling, cozy and caffeine-free.
- Rooibos is a South African herb with similar flavor profile as black tea.
- Rich in antioxidants.
- Caffeine free.
- Natually sweet, vanilla-like base.
- Soothing, restorative, grounding.
march 5, 2026 tasting menu
Organic English Breakfast Black Tea
- Fully oxidized - Leaves are withered, rolled and dried and fully oxidized within the production process
- Traditionally sourced from India and Sri Lanka (larger leaves Assam, Darjeeling, Ceylon) outside of China where it originated (smaller leaves)
- Varieties from around the world create different flavor profiles
- English Breakfast is deeper reddish color, has malty notes, and brisk finish
- Heavy palate and clean, slightly tannic edge
- Popularized in the West by traders in the 1800s, leading to widespread cultivation
Candied Watermelon Oolong
- Partially oxidized - Oolong and black tea both come from the same plant, but differ primarily in oxidation levels, resulting in distinct flavors and profiles. Oolong is partially oxidized (8–85%), offering a diverse range from light/floral to roasted/woody. Black tea is fully oxidized (100%), producing a robust, malty, and deep flavor
- Oolong originates from China, means "black dragon"
- It is famously processed using a labor-intensive method involving withering, shaking/tossing to bruise the edges, partial oxidation, pan-firing, and rolling leaves.
- Bright melon notes layered over soft floral base, smooth, round, lingering sweetness
Japanese Popcorn Green Tea
- Least oxidized during processing, hence the name
- Popcorn green tea is blended with brown rice
- It is lightly steamed, preserving its grassy, vegetal character.
- The toasted rice adds warmth and a subtle nuttiness. Together they create a balanced savory-sweet profile.
Organic Silver Needle White Tea
- Made exclusively from young spring buds. It’s minimally processed — simply withered and dried
- Flavor is delicate and layered rather than bold
- Light body and the soft sweetness — often described as honeyed or melon-like
- Delicate
Winter Mint Rooibos Herbal Tea
- Cooling, cozy and caffeine-free
- An herbal infusion from South Africa. (not technically tea)
- Rooibos is naturally smooth with gentle earthy sweetness. Grounded without being heavy, yet strong.
- Infused with cocoa and mint gives strength that can support milk and honey.