Benefits of Drinking Tea
Tea Types
Black Tea
- Process: Black teas contain fully oxidized tea leaves. They are typically crushed by hand or machine, which allows the oxidation process to begin after which the leaves are heated. This creates a very bold flavour profile, dark colour, higher caffeine level, and a very high level of antioxidants.
- Caffeine: Medium to high
- Antioxidants: High to very high
- Tasting Notes: Full-bodied, creamy
- Good Tea Co. Recommendations: English Breakfast, Earl Grey Cream, Darjeeling Citrus
Mate Tea
- Process: Prepared using the leaves of Illex paraguayensis, a plant grown in South America, Yerba Mate is processed in a similar way to traditional camellia sinensis tea leaves by steaming and drying the tips of the plant leaves, allowing the release of caffeine and antioxidants.
- Caffeine: Medium to high
- Antioxidants: Medium to high
- Tasting Notes: Earthy, astringent
- Good Tea Co. Recommendations: Minty Lemon Mate, Cinnamon Lemon Mate
Pu'erh Tea
- Process: Pu-erh tea is a type of black or green tea that is fully fermented, leading to the production of natural bacteria known to aid in gut health. These teas have a higher caffeine content than their non-fermented black or green tea counterparts.
- Caffeine: Medium to high
- Antioxidants: High to very high
- Tasting Notes: Bold, fruity
- Good Tea Co. Recommendations: Turmeric Ginger Black
Green Tea
- Process: Green teas are either immediately pan-fried or steam-heated after harvest, which results in the preservation of their green colour without undergoing the oxidation process. The heating method has an effect on the aroma and tasting notes of green tea.
- Caffeine: Low
- Antioxidants: Medium to high
- Tasting Notes: Sweet, floral
- Good Tea Co. Recommendations: Sencha Green, Jasmine Green
Gyokuro Tea (Shade-Grown Green Tea)
- Process: Japanese Gyokuro is a shade-grown green tea. Shade-growing cauese the tea to develop higher levels of L-theanine and antioxidants that allow for the gradual release of caffeine. This tea has similar flavour notes to that of matcha as matcha is made by grinding leaves from the same plant; however, the leaves in matcha are plucked from the leaves of the top stems called Tencha.
- Caffeine: Low to high
- Antioxidants: Medium to high
- Tasting Notes: Earthy, umami
- Good Tea Co. Recommendations: Japan Gyokuro
Oolong Tea
- Process: Oolong tea undergoes a different process than that of green tea. It is fermented and semi-oxidized which allows for the retention of a higher level of antioxidants when compared to green tea. This gives the tea a bold, smooth and complex flavour profile. The leaves are typically rolled by hand to give oolong its unique appearance.
- Caffeine: Low
- Antioxidants: Medium to high
- Tasting Notes: Smooth, creamy, floral
- Good Tea Co. Recommendations: Iron Goddess Oolong (Ti-Kuan-Yin Oolong), Oolong Cream (also known as Milk Oolong)
Herbal Tea
- Process: Herbal teas contain a wide variety of herbs such as chamomile, mint, rooibos and other ingredients that are grown, harvested and processed very differently. Our herbal teas are typically sun- and air-dried to allow for the most flavour retention.
- Caffeine: Caffeine-free
- Antioxidants: Low to medium
- Tasting Notes: Vary
- Good Tea Co. Recommendations: Egyptian Chamomile, Orange Cream, Lemon Ginger, Peach Rooibos
Decaf Tea
- Process: Decaffeinated teas can vary in processing methods. Our decaf teas are decaffeinated using only CO2 decaffeination methods, which preserve the flavour of the tea without the use of any chemicals.
- Caffeine: Caffeine-free / contain trace amounts of caffeine
- Antioxidants: Low, medium or high
- Tasting Notes: Vary
- Good Tea Co. Recommendations: Decaf Earl Grey, Decaf Sencha Green