Traditionally, white teas are a speciality of the province of Fujian in eastern China. This colour of tea requires the least complex processing method, yet it is the most delicate of all teas.

Rooibos is a plant from South Africa. Being very low in tannins and completely theine-free, this antioxidant-rich drink is ideal in the evening.

Black teas, which the Chinese call red tea due to the coppery colour of the infusion, are teas whose leaves have undergone full oxidation.

Matcha is used in Japanese tea ceremonies, and is also highly prized in cooking, adding a subtle, refined note.

Known for their many benefits (antioxidant, thirst-quenching, uplifting, soothing), green teas are non-oxidised teas that offer a wide variety of aromas and flavours.

Oolongs are a speciality of Fujian. They are known as blue-green teas among the Chinese due to the colour of the infused leaves, and have had their oxidation interrupted during processing. There are many Oolongs, which vary according to the growing region, species of tea plant and processing method.

Pu Erhs are black fermented teas. Renowned in China for their antioxidant qualities, they aid digestion and eliminate fats.