Explore Botanicals
Discover the botanical stories behind every cup
Leaves
Tea Plant
The Evergreen Leaf
The Heritage & Harvest
Cultivated for centuries across India's renowned tea-growing regions, Camellia sinensis gives rise to green, white, oolong and black teas. Carefully plucked young leaves are crafted to preserve their distinctive origin and style.
What Makes It Special
Tea leaves naturally contain catechins, flavonoids and caffeine. Harvest, withering, rolling and oxidation shape the colour, aroma and taste of the finished tea.
The Cup
Depending on craft, the leaf may produce a bright golden-green or deep amber cup with vegetal, floral, malty or brisk notes.
Botanical & Ayurvedic Profile
- Botanical Name
- Camellia sinensis
- Rasa (Taste)
- Kashaya (Astringent), Tikta (Bitter)
- Key Phytoconstituents
- Catechins, flavonoids, naturally occurring caffeine
- Used Part
- Young leaves and leaf buds
- Dosha Reference
- Traditionally considered balancing for Kapha and Pitta
Brewing Ritual
- Measure
1 teaspoon per 240 ml (8 oz) cup
- Temperature
80-85°C for green tea; 90-95°C for black tea
- Steep Time
2-3 minutes for green tea; 3-5 minutes for black tea
- Strain & Savor
Best enjoyed without milk for delicate green teas; black tea may be enjoyed to preference.
