Tea FAQ

How should tea be stored?

Tea should be stored in a cool, dry place in a tightly sealed container, away from strong odors.

One of the worst places to store tea is in a kitchen cabinet above the stove.

• Location. When storage recommendations mention a “cool place,” this doesn’t mean the refrigerator. Room temperature is perfectly suitable for storing tea, but it’s best kept somewhere cooler — away from radiators, stoves, and prolonged direct sunlight.
• Container. Packaging with a zip-lock seal — like the pouches used for Tejo.lv teas or similar resealable bags — works very well for tea storage. Tea can also be kept in any airtight, food-safe container.
• Odors. Tea should not be stored next to spices or strongly scented foods. Even when sealed, surrounding aromas can gradually affect the tea’s flavor over time, so it’s best to keep it separate. 

For best results, store tea in a tightly sealed package in a dark place, such as a cupboard outside the kitchen. If you do keep it in the kitchen, place it as far as possible from the stove, radiator, and spices. 

How long can tea be stored?

Depending on the type of tea, shelf life typically ranges from two to five years or even longer. When stored properly, tea does not become unsafe to drink — it simply gradually loses some of its flavor and aroma over time.

The main factor that can spoil tea is excess moisture, which may cause mold to develop. If there are no signs of mold and the tea still tastes good, it can often be enjoyed even after the recommended best-before date.

Less oxidized teas tend to lose their freshness more quickly. This includes green tea, yellow tea, and lightly oxidized oolong teas. Black tea, as well as more heavily oxidized or roasted oolongs, generally retain their flavor for longer.

White tea and dark tea are notable exceptions. Rather than declining in quality, their flavor often becomes richer and more complex with age. While tea sold in the European Union must display a best-before date on its packaging, properly stored white and dark teas can often be enjoyed well beyond that date.

What affects the flavor of tea?

The world of tea is remarkably diverse and full of flavor. For example, simply knowing that a tea is an oolong tells you very little about how it will taste — oolong teas can vary enormously in character.

Many factors influence the final flavor of a tea:

• Growing location. The conditions in which tea is grown have a major impact on flavor. For example, tea grown at higher elevations develops more slowly, often resulting in greater depth and complexity. Soil, climate, and the surrounding environment all play an important role.
• Cultivar. Just as different apple varieties have distinct flavors, each tea cultivar brings its own unique characteristics to the cup.
• Age of the tea plan. Tea made from older plants is often considered richer and more complex. If left unpruned, Camellia sinensis can grow into a tree. Some pu-erh teas, for example, are produced from trees that are several centuries old.
• Harvest time. Both the season and the exact timing of harvest affect flavor. Spring harvest teas differ from summer or autumn harvests, and even tea picked at the beginning of a season can taste noticeably different from tea harvested later. Many of the finest teas are picked only once a year, usually in early spring.
• Leaf size. Different tea styles call for different leaf standards. Oolong and pu-erh are often made from larger leaves, while black, green, and white teas may be crafted from buds alone or from a bud with the first young leaves.
• Harvesting method.  Whether tea is carefully picked by hand or harvested mechanically can have a noticeable impact on its quality.
• Processing. Each type of tea follows its own processing method, and even small variations in that process can have a noticeable effect on the final flavor.
• Weather conditions. Because weather varies from year to year, every harvest is unique.
• Brewing method. Of course, how tea is prepared also has a major impact on its taste. Water temperature, steeping time, and leaf-to-water ratio all shape the final result.

And these are only some of the factors. Tea flavor is influenced by a remarkable number of variables — which is exactly what makes tea such a fascinating world to explore.

Types of Tea

There are six types of tea, each defined by how the tea leaves are processed.

The tea plant is known by its Latin name Camellia sinensis. It has several botanical varieties and thousands of cultivars.

In theory, any type of tea can be made from any cultivar of the tea plant, depending on how the leaves are processed. In practice, however, cultivars are usually suited to specific tea types and are most often grown in particular regions.

For example, Meizhan is a tea cultivar typical of the Wuyi Mountains, most commonly used for producing oolong tea. However, tea producers often experiment — for instance, black tea can also be made from Meizhan.

Types of tea

Green Tea

Green tea is a non-oxidized tea with a fresh, grassy and lightly sweet flavor.

After a short withering period, the leaves are heated at high temperatures (up to 250 °C / 482 °F) to stop oxidation. They are then rolled — using various techniques that give the leaves different shapes — and finally dried.

Green tea is often marketed as especially healthy, although in reality all high-quality teas offer similar benefits. Many people end up drinking bitter, low-quality green tea, assuming it is healthy. In fact, good fresh green tea is delicate, with pleasant floral and fresh-cut grass notes and a gentle sweetness reminiscent of sugar peas.

Green tea is best enjoyed fresh — it keeps its flavor for about two years, although its sweetness begins to fade after around six months.

Black Tea

Black tea is a heavily oxidized tea with a rich, bold and often slightly sweet flavor.

After withering, the leaves are rolled to break their structure and release juices, which triggers oxidation. Once the desired level is reached, the leaves are dried with heat.

Black tea can maintain its quality for five years or more, and its flavor may even improve with time. Although it is often thought of as bitter, high-quality black tea is surprisingly smooth and complex. Depending on the cultivar and region, it may feature floral, fruity, caramelized sugar or even honey notes.

White Tea

White tea is minimally processed, with a delicate, elegant flavor that evolves over time.

After harvesting, the leaves are simply withered and dried — traditionally in the sun, though increasingly in climate-controlled environments. During withering, the leaves undergo slight natural oxidation, which is stopped by drying rather than heating.

This makes white tea suitable for long-term storage. Over time, its flavor develops from light floral notes to deeper honeyed and muscat-like tones.

White tea can be enjoyed fresh or aged. Aging is achieved by storing the tea for several years in suitable conditions (cool, dry environments with around 50–60% humidity), allowing slow natural oxidation. It is often sold in compressed forms  – tea cakes or other.

Because aged white tea is highly valued but takes time to develop, a newer style — browned white tea — has emerged, designed to mimic the effects of aging more quickly.

High-quality white tea is remarkably long-lasting — rather than losing its character, it continues to develop and gain depth over time.

Yellow Tea

Yellow tea is a rare and lightly oxidized tea with a soft, rounded flavor and no pronounced grassy notes.

Its processing is similar to green tea but includes an additional step. After heating, the leaves are kept warm and slightly moist, allowing them to oxidize gently and develop their characteristic yellow hue.

Traditionally, the warm leaves are wrapped for one to two days, creating a humid environment that softens the flavor. They are then dried at low temperatures, often over charcoal.

Yellow tea is produced in small quantities and remains relatively unknown outside China. Historically, it was reserved for emperors or given as a prestigious gift.

In taste, it is similar to green tea but smoother and less grassy. Depending on processing, it can sometimes resemble black tea.

Oolong Tea

Oolong tea is a partially oxidized tea that offers a wide variety of flavors and styles. It’s especially aromatic and leaves a long, pleasant aftertaste.

It sits between green and black tea, with oxidation levels ranging roughly from 10% to 80%. This results in teas that can be light and fresh or dark and rich.

Oolong tea has one of the most complex processing methods. After harvesting, the leaves are withered both in the sun and indoors, then repeatedly shaken — traditionally on bamboo trays or in rotating drums. This step gently bruises the leaf edges, promoting controlled oxidation while developing the tea’s characteristic floral and fruity notes.

Once the desired oxidation level is reached, the leaves are briefly heated to stop the process. They are then rolled, dried, and often roasted. Roasting can range from light to heavy and plays a major role in shaping the final flavor, adding nutty, caramelized or even lightly toasted notes. Some oolong teas are not roasted at all.

Dark Tea

Dark tea is a post-fermented tea with a deep, warm and earthy flavor.

This category includes all fermented teas (hei cha), including ripe pu-erh and raw pu-erh (sheng). 

Raw pu-erh is not fermented during production. After withering, heating, and rolling, the leaves are sun-dried and then slowly transform over time through natural aging. Its flavor evolves gradually, becoming smoother and more complex.

Young raw pu-erh often has layered floral and fruity notes with a noticeable bitterness and astringency, which softens over the years.

In contrast, fermented (ripe) teas undergo an accelerated fermentation process in warm, humid conditions, which can take several months. The leaves are then dried and often compressed into various shapes for aging and storage.

Fermented dark teas are known for their earthy, woody and autumn leaf notes, often accompanied by a gentle sweetness reminiscent of dried fruit, cocoa or spices. This flavor profile is not for everyone — much like aged cheeses, it is either deeply appreciated or not to one’s taste.

It is also worth noting that naming can be confusing: in China, what is known in the West as “black tea” is called “red tea,” while fermented teas are referred to as “black tea.” To avoid confusion, these are commonly called “dark teas” or “post-fermented teas” in English.

Each type of tea offers a different experience, shaped by processing, cultivar, and origin. In the next articles, we will explore each type in more detail to better understand the richness and diversity of tea.

Da Hong Pao

What is Wuyi Rock Tea?

Wuyi yancha (Wuyi rock tea) is a distinctive type of oolong tea from the Wuyi Mountains, known for its long history and unique character. It has a pronounced mineral note that I would describe as reminiscent of the scent of warm stone after summer rain. The tea is aromatic and layered, with warming floral and fruity notes and a long, lingering finish.

There are hundreds of different cultivars of Wuyi rock tea, each with its own distinctive flavor nuances.

The Legend of Da Hong Pao 

Da Hong Pao is a legendary Wuyi rock tea known for over 500 years. It became famous for its supposed healing properties — legend has it that it cured a scholar traveling to take the imperial exams.

On his return, he covered the tea bushes with his red robe in gratitude, giving the tea its name. “Da Hong Pao” translates as “Big Red Robe.”

The original Da Hong Pao was never sold commercially — it could only be harvested and processed by highly skilled tea masters. It was reserved for emperors and gifted to high-ranking officials.

The Original Da Hong Pao Bushes

To this day, only six original bushes remain, estimated to be 300–500 years old. Until 2007, they were harvested once a year, but they are now strictly protected and no longer picked.

The last 20 grams of authentic Da Hong Pao from these bushes were sold at auction for around $28,000

What is Da Hong Pao Today?

The original Da Hong Pao refers to tea harvested from the six legendary bushes growing on a specific cliff in the Wuyi Mountains. It is not a tea cultivar in the conventional sense — historically, it refers to specific plants in a specific location, rather than a single botanical variety.

Genetic analysis shows that these six bushes are not identical, meaning they represent different genetic types rather than one uniform cultivar.

From cuttings of these original bushes, the cultivars Qi Dan and Bei Dou were developed and began to be cultivated more widely in the 1990s. These are considered the closest to the original Da Hong Pao, although they are still produced in relatively limited quantities.

To meet demand for this legendary tea, producers often blend leaves from different Wuyi rock tea cultivars to recreate the characteristic flavor profile of Da Hong Pao. Such teas are known as blended Da Hong Pao.

How to Recognize True Da Hong Pao

Pay attention to the tea cultivar. Qi Dan and Bei Dou are derived from cuttings of the original bushes and are the closest to authentic Da Hong Pao.

That said, a high-quality blended Da Hong Pao — while not technically “true” DHP — can still be exceptionally aromatic and enjoyable.

If no specific cultivar is listed on the Da Hong Pao packaging, it is most likely a more common Wuyi rock tea such as Shui Xian or Rou Gui. These teas can also be excellent when produced well. Flavor depends not only on the cultivar, but also on the microclimate and the nuances of processing.

For beginners especially, it is not essential to start with Da Hong Pao — many Wuyi teas offer a similarly rewarding experience.

At first, many of these teas may taste quite similar, and the name “Da Hong Pao” is often used in marketing to sell lower-quality Wuyi teas at a higher price.

So What Exactly is Da Hong Pao?

Da Hong Pao can refer to several different things:

• Original Da Hong Pao — tea from the six legendary bushes growing on a specific cliff in the Wuyi Mountains. This tea is not available for purchase.
• Cultivars from cuttings — Qi Dan and Bei Dou, developed from the original bushes. These are considered the closest to the original Da Hong Pao, but are produced in limited quantities.
• Blended Da Hong Pao — a blend of different Wuyi rock tea cultivars, created to replicate the characteristic flavor profile of Da Hong Pao. This is the most common form available on the market.

You can watch the documentary Tea: The Drink That Changed the World (2024) on YouTube, which explores Wuyi teas in depth and features the original Da Hong Pao bushes.

At the moment, Tejo.lv does not offer Da Hong Pao, but we do have two outstanding Wuyi rock teas — Shui Xian and Qilan. Use the code WUYI to get 15% off.

How to Brew the Perfect Cup of Tea at Home

The world of tea is rich and diverse. I could talk about it endlessly, but here I’ve gathered the essentials – simple tips that will help you prepare truly exceptional tea at home.

Choosing the Right Water

Water quality has a huge impact on the taste of tea – ideally it should be neutral (with a pH around 7). The best choice would be clean spring water, but of course that’s not always accessible. For everyday brewing, I’ve found that filtered tap water is both practical and reliable.

I personally use a Brita filter jug, and it works wonderfully. The water has no strange aftertaste, and my kettle hasn’t developed limescale in years – not even a trace. Since switching to filtered water, I’ve never had to descale my kettle, which feels like magic. Of course, I should mention that I live in Riga (Purvciems district), and water quality may vary depending on where you live.

I’ve also tested several types of bottled spring water, and almost all of them left limescale in my kettle very quickly. Once, I even tried a supposedly “exclusive” spring water – we did a blind taste test with a few friends, comparing it to filtered tap water. The unanimous winner? Filtered tap water.

Tea Brewing Styles

There are countless ways to make tea – some people add sugar, milk, spices, even butter (in the Himalayas, it’s common to add salt and butter). But to truly highlight the character of the tea itself, all you really need is hot water.

There are two main brewing styles:

• Western style – the familiar method of steeping tea in a larger teapot or mug.

• Eastern style (Gong Fu) – often called a tea ceremony, with short, repeated infusions that bring out different layers of flavor and aroma.

Brewing Tea the Western Style

I’ve tried many different teapots and brewing vessels, but my favorite is the simple glass teapot. If you want a quick and fuss-free way to make great tea, this little pot is perfect. (Two fairness cups or something similar may work as well)

It gives the tea leaves room to expand, the volume (300 ml) is just right to finish at a pleasant drinking temperature, and the built-in strainer makes pouring easy once the tea has steeped. Even though it’s glass and could in theory break, mine have proven very sturdy. I use them daily, and despite the fact that dishes in my home tend to break often, not a single one of these has.

Step by Step

1. Measure the tea leaves.
   For this 300 ml pot, I use about 2–3 grams of tea. If you don’t have a precise scale, don’t worry – just experiment until you find what works for your taste.

2. Add hot water.
   Temperature is crucial: many teas taste better if you don’t use boiling water. If your tea packaging doesn’t specify, 90 °C is a safe place to start experimenting.

3. Let it steep for 2–5 minutes.

4. Pour the tea into another vessel.
   This step is very important – pour out all the tea at once so it doesn’t keep steeping and turn too strong.

   You can pour directly into a mug, but I recommend using fairness cup. It keeps the tea warm, allows you to pour a little at a time so it’s always at the perfect drinking temperature, and makes it easy to share with a friend.

   A small extra strainer can also be useful, as tiny leaves sometimes slip past the built-in filter.

5. Enjoy!
   Sip a little at a time. This way the tea is ready to drink right away, and the rest stays warm in the fairness cup until you’re ready for more.

A tea tray isn’t essential for this style, but it’s very handy. It catches stray drips and makes moving all your teaware around much easier.

What If the Tea Doesn’t Taste Right?

Even the best leaves can be spoiled by improper brewing.

• If your tea tastes too bitter or strong, reduce the amount of leaves, lower the water temperature, or shorten the steeping time.

• If it tastes too weak or flat, add a little more leaf.

Don’t be afraid to experiment – your perfect cup might be slightly different from mine, and there’s no single “correct” recipe.

Brewing Tea the Gong Fu Style

This style is not just about making tea – it’s about truly experiencing it. You don’t just taste it, you also smell it, savor it, and pay attention to every nuance.

Unlike the Western method (where you can improvise with almost any mug or teapot), Gong Fu brewing requires some dedicated teaware. And yes, it will demand your full attention – but if you love tea, it’s a deeply rewarding way to spend your time.

For heating water, I recommend a gooseneck kettle that lets you control temperature precisely (Like the Fellow Stagg EKG for example – it’s also available here in Latvia).

At first Gong Fu brewing might feel complicated, because every detail affects the taste, and there are so many possible variations. But once you have the right tools and a bit of practice, it becomes simple – and the tea you get is extraordinary.

What You’ll Need

• A gaiwan or a small teapot (typically around 100 ml; 200 ml is considered large). Yixing clay teapots are highly prized, but for beginners a porcelain gaiwan is ideal.

• A fairness cup for pouring the tea, ideally at least twice the volume of your gaiwan.

• A strainer, very useful for catching fine leaves.

• A tea tray, to catch excess water.

For a 100 ml gaiwan I usually use about 5 grams of tea. A scale is helpful, but you can manage without it. In the picture you can see the approximate amount for different types of tea. If the leaves are large, the gaiwan will be almost full.

Step by Step

1. Warm the gaiwan. Pour in hot water and let it sit briefly, then discard the water.

2. Add the tea leaves and enjoy the aroma.

3. Rinse the leaves. Pour hot water over them and immediately pour it out. (This first rinse isn’t for drinking – it simply wakes up the leaves.)

4. Smell again. The aroma will already have changed, revealing new notes.

5. First infusion. Pour hot water, wait 10–20 seconds, and then decant into the fairness cup. This first steep is ready to enjoy.

6. Repeat. With each infusion, let the tea steep slightly longer.

You can usually re-steep the same leaves 5–10 times, sometimes even more, depending on the tea.

The first infusions can be very strong. For some black teas, even 10 seconds is already too much – don’t be afraid to pour almost immediately. If the tea tastes overpowering, shorten the steeping time or lower the water temperature.

Compared to Western-style brewing, Gong Fu tea is more intense, layered, and nuanced.

Final Thoughts

Although Gong Fu style is relatively new in Europe, it’s gaining popularity rapidly – and for good reason.

The word gong fu can be translated as “skill through effort –  something that requires great skill and discipline .” And that’s exactly what it takes: a little patience and practice. I remember my first attempts – it didn’t turn out perfect, but it was worth every try.

My advice? Don’t get too hung up on grams and seconds. Trust your senses, enjoy the process, and let the tea guide you!

Tea and Caffeine

Tea and Caffeine: Myths, Facts, and How to Control Your Intake

Does White Tea Really Have No Caffeine?

A common myth claims that white tea is caffeine-free or that green tea contains very little caffeine. In reality, all tea that comes from the Camellia sinensis plant contains caffeine.

The Tea Plant – Camellia sinensis

Camellias

Camellia sinensis is a species of the Camellia genus in the tea family (Theaceae). There are over 200 species in the Camellia genus, and thousands of cultivars. Many are grown as ornamental plants, while seeds from a few — including Camellia sinensis — are used to produce edible tea oil.

However, the tea tree oil used in cosmetics comes from a completely different plant — Melaleuca alternifolia, which belongs to the myrtle family (Myrtaceae), not the tea plant.

Camellias are evergreen shrubs or small trees that grow best in tropical and subtropical climates. Some cultivars can survive temperatures as low as –15°C.

Two Species Used for Tea

Tea is made from two species of the Camellia genus:

• Camellia sinensis (the main one)

• Camellia taliensis (used more rarely)

Camellia taliensis grows in southwestern Yunnan, China, and nearby border regions. While it is a true tea plant, most tea worldwide is made from Camellia sinensis, which is why the word “tea” usually refers to this species.

All True Tea Comes from Camellia sinensis

Black, green, white, yellow, oolong, and dark teas – all are made from the leaves of Camellia sinensis.

Camellia sinensis has several varieties and hybrids, but two are most commonly used for tea – Camellia sinensis var. sinensis and Camellia sinensis var. assamica. They have more than thousand cultivars.

Sinensis vs. Assamica – What’s the Difference?

• Camellia sinensis var. sinensis:
   Smaller leaves, more delicate and complex flavors. Grown mainly in cooler, high-altitude regions — most common in China and  Himalaya – Darjeeling and Kalimpong .

• Camellia sinensis var. assamica:
   Larger leaves, bold, full-bodied taste. Prefers warmer, lower-altitude climates. Most commonly grown in India, Sri Lanka and Yunnan province in China — famous for black tea.

Teas made from assamica tend to be more affordable because the plants produce larger yields and are often harvested multiple times a year — up to 8 harvests annually. In contrast, high-mountain teas from the sinensis variety are usually picked only once a year and are considered more premium.

While these two varieties differ, the distinction isn’t always obvious — some sinensis cultivars have larger leaves, and some assamica cultivars have smaller ones. In the end, flavor depends not only on the variety but also on every step of processing — from harvest to your cup.

The names come from their origins:

• Sinensis means “from China”

• Assamica means “from Assam,” a state in India — though some researchers believe assamica may have originated in southwest China.

From Bushes to Ancient Trees

Camellia sinensis most commonly grows as a shrub. In tea gardens, the shrubs are pruned once a year to make harvesting easier. They begin to yield harvests in the third year after planting and remain productive for at least 30 years, and much longer under suitable conditions.

In the wild, however, Camellia sinensis can grow into tall trees and live for hundreds of years. The oldest tea forests are found in Yunnan, China — with trees estimated to be between 100 and 800 years old. Some individual trees are believed to be even older. Leaves from these ancient trees are typically used to produce pu-erh tea. In fact, the age of the tree is directly linked to the tea’s value — the older the tree, the more prized (and more expensive) the resulting tea

In this region, there are also several individual tea trees believed to be around 2,000 years old — the oldest one is said to be 3,200 years old (shown in the photo).  However, this is Camellia taliensis – a species of the Camellia genus mentioned earlier, which is also used to produce tea, though in comparatively smaller quantities.

Where do Tea Plants Grow Today?

The natural growing area of Camellia sinensis is considered to be southwestern China and the surrounding border regions. Nowadays, tea is cultivated in at least 40 countries around the world, even in the United Kingdom – Scotland. Scotland is currently the northernmost location where Camellia sinensis is commercially cultivated.