Tea

Procurement

At TEALEAVES we source our teas and botanicals from the world’s tier-1 gardens. The fuller the leaves, the more robust and complex the palate. All of TEALEAVES’ organic teas are herbicide, pesticide, and GMO-free. All of TEALEAVES’ decaffeinated teas use the Swiss Water Decaffeination Process.

Blending

Tea should be blended so that the weaknesses of each ingredient is mitigated by the strengths of another. At TEALEAVES we blend for color + aroma + taste to create the perfect palate for different contexts of which the tea is served.

Storing

Tea should be protected from moisture, air and light, as tea is porous and may absorb surrounding aromas. TEALEAVES’ opaque tin with an airtight double lid and layers of foil packaging ensures freshness and limits oxygen degradation.

Quality Control

TEALEAVES uses independent third-party lot testing for each botanical ingredient and strictly test for herbicides and pesticides. Following Japanese and EU standards and using US certified labs, we have become highly regarded by world-class chefs and mixologists around the world.

Tapioca

Procurement

Made from the cassava root, tapioca pearls use starch extracted from the Manihot esculenta plant. Originally from South America and the Caribbean, the cassava plant is now cultivated worldwide.

Making

The moist cassava starch is passed through a sieve under pressure to make the pearls. The dried starch is then rolled into balls.

Storing

Dry tapioca pearls should be stored in an airtight container, in a cool, dry area. Cooked tapioca pearls can be stored for up to six hours to prevent hardening.

Infusing + Cooling the Tea

Temperature

Heating (but not over-boiling, which leads to de-oxygenation) the water to the correct temperature ensures the best expression of taste (“terroir”).

Timing

Infusion times are the difference between a proper balance of flavors (as our blenders intend) and bitter tea due to the over-extraction of tannins. As long as the tea leaves are in contact with water, they will continue to infuse.

Water

Using fresh, low-mineral filtered water allows for the more nuanced, delicate flavor profiles to emerge, while heavy mineral water can render the tea and herbs dull or “flat.” The tea-to-water ratio is critical to control for accurate infusion times, water temperature, and for optimal palate.

Clarity

When preparing black iced tea, wait before adding ice to prevent clouding resulting from microscopic air bubbles. Our iced teas have been blended specifically for ice, to reduce the chance of cloudiness, with a clear liquor (reminiscent of scotch on the rocks).

Boiling the Tapioca

Transparency

Tapioca should be cooked until transparent while stirring so they do not stick the pot and change shape. Serve tapioca pearls fresh to prevent hardening.

Tasting for Balance

Tasting Notes

Taste like a tea connoisseur – we evaluate our teas for character, body, aroma, finish, liquor, and leaf quality. For bubble tea, we evaluate the harmony between color + aroma + taste + texture.

Highlighting Complexities

In bubble tea, TEALEAVES blends specifically for color + aroma + taste + texture. The first taste is with the eyes and choosing a colorless Riedel glass, known to highlight the complex aromas of wine, allows the nuances of the tea to emerge.

Chill Factor

Bubble tea is meant to be drunk cool for optimal taste, texture and refreshment.

Garnishing + Layering

A garnish is the finishing touch, while layering the drink not only creates visual appeal, but a layered, complex taste.