Tea

Tea, in some ways, can be somewhat of a misnomer. Almost anything can be tea. Place it in water, wait a while, and voilà! Tea! Herbal teas have been in existence prior to written record, but there is a plant which many commonly refer to as tea - camelia sinensis. All teas-white, green, oolong, black, dark, and yellow-can be made from this same plant. What separates these categories from each other are the techniques used to make the tea. While teas are great to enjoy mixed, the wide range of flavor, aroma, and mouth-feel achievable through technique and the quality of the picked leaf can be a true wonder on its own. 

 
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Tea Lemon

Lemon and tea have been no strangers. While a slice of lemon commonly served with tea, tea is not commonly served inside the skin of a lemon. 

Tea Lemon brings out the best of many situations: It is easy to take on the go, convenient to brew, and a treat to be enjoyed again and again. Made from the skin of Eureka lemons, Tea Lemon has less of the sourness of the flesh and more of the sweet, tangy notes of the peel. Each lemon is emptied by hand and filled with our full-leaf tea. 


Commitment to Sourcing

At Pào Tea, we travel across China to source from tea growers we can trust. Pào Tea is committed to sourcing teas that are grown responsibly, benefitting the people and families who grow and produce our tea. Although tea is grown across the world, in many places the laborers who pick the tea are compensated very little for their labor. We ensure that the people who make our tea are fairly compensated for their work-this is at the core of our values.

 

 

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Terroir & Varietals

Not all tea plants are quite the same. Some may have long, thin leaves, others may have leaves that are short and thick. Tea varietals vary not only in size, shape or color, but in concentrations of naturally occurring chemical compounds that affect the taste. The soil in tea-growing regions is not the same everywhere either. Differences in tea varietals, soil, climate, and processing techniques make it possible to achieve a wide variety of flavors and aromas. Raw tea leaves cannot be exported for processing–they need to be withered under the sun and processed on the same day they are picked. To ensure the best quality tea, we go directly to farms and find growers who have extraordinary skill and a lifelong experience in making tea.