Red Tea:
Red Tea aka Red Bush Tea aka Rooibos (pronounced roy-bos) has been popular in Southern Africa for generations. Rooibos is grown only in the Western Cape province. The leaves are oxidized (a process often inaccurately, referred to as fermentation). This process produces the distinctive reddish-brown colour of rooibos and enhances the flavor.
Ceylon Tea:
Sri Lanka was known as Ceylon under colonialism, and the name has stuck for the tea. Tea was first introduced to the country as a crop in 1867, to replace a devastated coffee crop.
Six regions of Ceylon produce tea: Galle, Ratnapura, Kandy, Dimulla, Uva, and Nuwara Eliya. Ceylon tea is often identified by the region it was grown in, and each area's tea tastes distinctly different. The tea leaves are carefully selected for optimal flavor and meticulously oxidized to make classic black tea.
White Tea:
White is a tea made with leaves that are processed in a manner to let them wilt slightly and lose the "grassy" taste of green tea. White tea contains buds and young tea leaves, with higher caffeine than older leaves. This suggests the caffeine within white teas may be higher than green teas.
To make purchases go to The Republic of Tea.
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