Page 82 - Catalog 5.1

Dragon Herbs o ers a variety of

world class teas from China, grown
under the most pure conditions and
produced according to time-honored

and equally scienti cally sound
practices. All Dragon Herbs teas are
Di Tao, meaning that the plants grow
in valleys and on hills where they have been growing for
centuries using time honored traditional methods. Most

of Dragon Herbs teas are now certi ed organically grown.
Tea All teas are dried. White teas are 100% buds while other teas consist of one bud and two of the
a
Te
Tea Comparison Chart – Camellia sinensis
Teas - My Cup of Tee® Processing only slightly more. Green tea does not undergo auto-oxidation catalyzed by natural enzymes
youngest top leaves. White tea is the least “processed” form of tea and Green tea is processed

Method/ present in the freshly plucked leaves. If allowed to proceed unchecked, this oxidation would
Degree of convert the tea progressively to Oolong and then Black tea. This enzymatic oxidation helps

Oxidation develop the Oolong and Black teas’ characteristic smell and avor, and alters their polyphenol
(Previously content. Pu Erh is di erent from other teas. While most teas’ fermentation stops when the

Called processing is complete, Pu Erh continues to ferment even during storage (post fermentation).
Fermentation) For most teas, the newer the crop, the better. For Pu Erh, the more it ages, the better it
becomes. Pu Erh also has one requirement that other teas do no have: its tea leaves must come
from one particular region: Yun Nan Province of China.

Tea contains 1-5% of ca eine. A typical cup of tea contains about 50 mg of ca eine. Most

ca eine in tea is bound to tannin in conjugated form. The enzymatic oxidation process will
Ca eine allow ca eine to break free, resulting in higher content of free ca eine in Black tea and Pu Erh

Content

tea. Black tea contains 20-90 mg of ca eine per serving. Pu Erh tea contains about 100 mg per
cup. Oolong has half that amount, 10-45 mg and Green tea contains only 6-30 mg.

White and Green tea has the lightest avor. Oolong is stronger than green tea but more
Taste delicate than the full body Black tea. Due to its aging process, Pu Erh tea has an earthy note
that is loved by many tea connoisseurs.
Essential (volatile) oils in tea are responsible for its taste and fragrance. There are about 50
in Green tea, and 500 in Black tea. The processing (especially fermentation due to aging) of
Aroma tea leaves contributes to the formation of new aromatic oils. Pu Erh possibly have even more
essential oils than Black tea. Jasmine teas are imprinted with jasmine owers’ scent but do not

usually contain jasmine ower petals.
White and Green tea brews are the palest in color with a subtle shade of light green or yellow.
Color
Black and Pu Erh teas produce a reddish brown brew. Oolong tea is somewhere in between.
Polyphenol The more oxidation the tea leaves go through, the lesser amount of polyphenols (catechins)
Content left. White and Green teas therefore have the highest amount polyphenols whereas Black and
Pu Erh teas contain the least and Oolong tea is somewhere in between.
Vitamin C A gram of Green tea contains roughly 2 mg of Vitamin C. Green tea contains 10 times the
Content Vitamin C of Black tea (lost during the oxidation process).
For those with sensitive stomachs, Black and Pu Erh teas are most suitable. Oolong is more
Ease on the suitable than Green or White tea. The oxidation/fermentation process can reduce the amount
Stomach of polyphenols, including tannin, which can cause irritation in some people. Long story short,
the more a tea ferments, the easier it is on the stomach.*

My Cup of Tee® 3 Sizes Available L Resealable
Re ll Pack

Stackable
Trial Size Tin Can
S Pouch

A ordable Reusable Economical

W 3.75” x H 5.87” x D 1.25” D 2.62” x H 4.37” W 5” x H 8” x D 2”
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