There’s something about a good oxymoron. This one— Ti Kuan Yin, “Iron Goddess of Mercy”—uniquely captures the complexities of what some tea-drinkers consider to be the world’s best-known and best-loved Oolong.

In English, “iron” would not be a word associated with the quality of mercy. Even if we consider the juxtaposition of words in the context of the Chinese Wu Xing, or Five Phases identified in the Chinese cosmos—Wood, Fire, Earth, Metal, Water—Metal is the least yielding, the least merciful. As far as goddesses go, “iron” suggests more of a fierce, Valkyrie warrior-woman as opposed to the bodhissatva Kuan Yin, who hears the cry of the world, eases all suffering, and dries every tear with her unending compassion.

This seeming contradiction is what begins the revealing of this tea. Like so many depictions of Feminine Divinity across all cultures, this Chinese Oolong shows itself in a series of subtle, teasing unveilings.

The optimum steeping temperature for Ti Kuan Yin is 185 – 206 F, for 3 – 5 minutes. I took the middle way for the first steep, bringing the cup to my lips at four minutes. Bliss. I found there to be an elusive waft of grain in the first steep, with a pristine, fruit-blossom aroma.

As an Oolong, this tea is semi-oxidized, offering some of the feeling of both green and black teas. The second steep brought a less floral, nut-like, more roast-y, and deeply soothing note, as if the tea had literally ripened between steeps. Mistakenly thinking that the tea would weaken in value, my second steep was six and a half minutes. This second brew was a transparent amber, full, without a trace of “iron”, or any bitterness.

A number of ancient legends give this tea her name, one involving an iron statue of Kuan Yin who gave the gift of the tea-plant to a humble farmer who cared for her neglected shrine. As with ourselves, rediscovering and honoring life’s sacred places—sweeping out the twigs and dust—always yields revelation.

I especially enjoyed this tea as the weather in Los Angeles moved from brilliant and scorching to a chilly rain. According to the Chinese tradition, Metal is in fact in the fourth position of the Five Phases, associated with Autumn, and closure.

- Victoria Thomas

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Why-you-suh…let’s say that together…Why-You-Suh. Guayusa or Ilex guayusa is one of three caffeinated holly trees known in the world. The other two are its more popular cousin, Yerba Mate (Ilex paraguariensis) and Yaupon Holly (Ilex vomitoria). The evergreen, holly-leafed tree originates and almost exclusively grows in the Ecuadorian Amazon Rainforest. But they can also be found in Peru and Colombia. Guayusa is harvested from trees that grow under shaded canopies. These trees can grow up to nearly 100 feet and live to be over 100 years old.

Although guayusa is not related to the Camellia Sinesis plant, the evergreen shrub that produces tea, guayusa leaves are similarly picked, dried and brewed for drinking. Over the years, guayusa was used as an energy lift because in addition to its caffeine content, it contains stimulants such as methyl xanthine alkaloids, theophyline, and theobromine.

Guayusa travels back to a history of cultural heritage by indigenous tribes in Ecuador. The Jivaro community nicknamed guayusa, “Night Watchman” because they believed it keeps you awake. Even while asleep, you are aware of your surroundings. Everyday the Jivaro woke up early in the morning to boil a pot of guayusa leaves, which they drank while telling stories. This tradition strengthened their kinship with each other and cultivated their relationships. The Jivaro also believed guayusa caused hypnotic effects that induced lucid dreams, which foretold the successfulness of hunting expeditions.

A prominent myth illustrates how the Kichwa people chewed on the guayusa leaves to be energized and strengthened, so they would stop being lazy and tired. Ages ago, the Amazon rainforests were over-populated with native tribes. People were always tired and unproductive. One day, a man traveled into the forest and fell asleep next to a tree. Legends say the guayusa tree spoke to him, telling him to eat the leaves. The man listened to the tree, and immediately, he was full of energy, strong and rejuvenated. This experience was passed down throughout the tribe, and eventually this began a tradition of chewing and later drinking guayusa for energy and strength.

I had my first cup of guayusa a few days ago. The beautiful honey hue it created smelled of vibrant earthy tones. It was like a freshly cut lawn on a spring morning after an evening of rain. I could taste the “awakening” almost immediately. The bold caffeine-content was subtle, almost comforting on my palate. It offered rich layers that soothed my throat and soon my entire body.

In addition to Art of Tea’s guayusa, try one of their newest blends also containing guayusa called Happy Tea. This organic certified tea combines guayusa, strawberries, green rooibos, apple bits, Jasmine green tea, hibiscus, rosehips and natural flavors to awaken you. Enjoy the smooth yet mild taste of the guayusa gently paired with the fragrance of sweetness.

- Melissa Chua

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Perhaps more than any major tea type but pu-erh, white tea is shrouded in mystery and misinformation. There are common misunderstandings about white tea’s origins, its caffeine levels and even its flavor profiles. Below, we’ve listed some of the major myths surrounding white tea, as well as the facts behind this elusive tea type.

White Tea Myth: White tea is only made from the “tips” or “buds” of the tea plant.
White Tea Facts: Some white teas are only made from the tea plant’s “tips” (which are just-formed leaves that have yet to unfurl). White teas made only from the tips of the tea plant include classic Silver Needle and our more unusual White Monkey Picked and Select Tips White. However, others (like Bai Mu Dan / White Peony and several of our white tea blends) contain leaves and buds. These are still considered to be white teas – they just aren’t quite as known in America as Silver Needle white tea.

White Tea Myth: White tea is caffeine-free or very low in caffeine.
White Tea Facts: White tea does contain caffeine. In fact, white teas with a high proportion of buds are high in caffeine for the same reason they are high in antioxidants – the new buds are high in nutrients because they were preparing for sudden growth just before they were plucked.

However, the way in which white tea is brewed can translate to a much lower caffeine level than you’d find in most black teas. The lower water temperature used to brew white tea slows the rate at which the caffeine is released can result in a lower caffeine level.

White Tea Myth: White tea is the healthiest type of tea.
White Tea Facts: It appears that white teas are often higher in antioxidants than other tea types and (depending on the brewing) they may be lower in caffeine than other tea types. However, all types of tea have similar health benefits. If you prefer green tea, black tea or any other tea type from the camellia Sinensis plant, then that’s probably the best tea for you to drink regularly.

White Tea Myth: White tea has a very delicate flavor that some people can’t even notice.
White Tea Facts: It’s true that Silver Needle has a very delicate flavor. However, White Peony (which we use as a base for many of our white tea blends) has a much richer, deeper flavor.

If your taste buds aren’t ready for a seriously delicate tea, try a blend like our Blueberry Pomegranate White Tea or White Coconut Crème. Once your palate is accustomed to the flavor of white tea, try our Chrysanthemum Silver Needle or White Peony before moving on to unblended Silver Needle.

Holy basil one of India’s most sacred herbs and recognized as the “elixir of life”, is also referred to as Tulsi (which means “incomparable”). This special brew is impressive in its capacity to assist the body’s natural process of healing and maintaining health. Originating in the tropical parts of Asia, its fragrance and delicacy stem from long purple flowers and smooth green foliage.
Our Tulsi basil is an organic herbal botanical known for its unique  and complimentary traditional health benefits. The exquisite blend is comprised of the Tulsi (Indian basil) leaves and blossoms, grown in remote locations in rich organic soil, as to promote the healthiest plants possible. Our lovely Tulsi is cultivated from seedlings and harvested at optimal time, right after first flowering, thus producing a tisane whose flowers aromatic and beneficial oils are at peak. We also add this wonderful botanical other tea blends such as Fluer de Vie.

Traditionally taken due to its rich antioxidant and adaptogen qualities, research shows that holy basil is known to create strong antibacterial, antiviral and immune enhancing properties. This all becomes possible due to hundreds of compounds of phyto-chemicals, that work together to support the body’s natural defense against stress and germs.   Highly regarded in the Ayurvedic system of medicine, this caffeine free, very tasty and beneficial brew is traditionally used within Ayurveda to promote wellness, longevity, and mental clarity by balancing metabolism.
Infuse two to five minutes, much the same way as one would make green, white or black tea.
Alonger steeping time, such as five minutes yields a stronger tea with more beneficial properties.

I hope I don’t offend anyone here with this post. According to my resources deep in the Wuyi Mountains there are plenty of wild tea trees but  no Monkeys that pick tea or for that matter have ever picked tea here.

Oddly enough however there appear to be several species of non human primates in this region which are known to open/pop the top off a bottle of beer. Granted there are pictures and old paintings of the tea partnership between Monks and Monkeys trading food for wild tea leaves that could not be reached by humans, however these primates have no interest in the leaf. They prefer another brew.

So why have the name  Monkey in a tea such as our white monkey picked or golden monkey? Monkey Picked Tea refers to a top tier tea. Typically wild thicker leaves are used for this or rarer more precious leaves and buds.

I have been on an whirlwind trip to various parts in Southern China visiting farms and sampling many teas,  I must report a remarkable new tea find. After sampling this one tea which quickly grabbed my attention I asked the farmer the name and he quickly responded that this is a new tea to market with no name. I asked if I could name it. He smiled and offered the opportunity of a lifetime…

Wild Honey Sprout

Here is how I would describe it:

These white tea buds are hand harvested deep in the forest of Fujian Mountains. The process begins with nature first blanketing  these rare and unique buds in morning dew before they are carefully hand picked and then hot air dried.  These wild tea buds are thick and slightly spiraled in a longitudinal direction with an uninhibited white and golden down surface.

The steeped infusion reveals a light caramel color with flavor notes of acorn squash, banana bread and honeydew melon. This tea can be steeped multiple times and is a must for the most seasoned tea aficionado.

Steeped

This tea is now available on our site and is available by clicking here.

Please share your comments and feedback on this new find.

In 2008 Professor Lizette Joubert of the Agricultural Research Council and Professor Wentzel Gelderblom of the Medical Research Council, along with two more collaborators published an overview of existing knowledge about the history, cultivation, traditional uses, composition and biological activity of Rooibos and other South African herbal teas.

Here, in a nutshell are the top 10 reasons to enjoy a cup of Organic Fair Trade Rooibos, sans scientific jargon (well, maybe just a little jargon, it helps us sound credible):

1. Rooibos (or Aspalathus linearis) contains a complex mix of many flavonoids, which, contrary to the sound of their name, are not an intergalactic race of alien beings from Star Trek episode 39. These compounds widely found in plants are known to have anti-bacterial, anti-viral, anti-tumor, anti-inflammatory, and antiallergenic effects.

2. Aspalathin, one of the major flavonoids, is often the most active antioxidant in Rooibos, helping scavenge free radicals and protect cells and lipids (fats) against oxidative damage. Of course you could always read a Weight Loss and Happiness Book.

3. Rooibos also contains the rare flavonoid glucoside nothofagin. 10 points and a digital gold star to the one who can research the amazing health properties behind that one.

4. Rooibos does not contain caffeine, which means you get to enjoy your cup of anti-bacterial/viral/tumor/inflammatory/allergy tea without getting the jitters.

5. The major flavonoids in Rooibos demonstrate anti-mutagenic properties that help prevent or slow down cancer. In some studies green (unfermented) Rooibos is a more potent antimutagenic agent, while other studies found that fermented Rooibos has a higher antimutagenic effect.

6. The antioxidants in Rooibos protect the liver against oxidative stress and could have value for liver patients.

7. Studies on Japanese quails have shown that Rooibos protects blood cells and exhibits anti-ageing properties that slow down brain degeneration and prolong fertility – if it works for quails….

8. The bronchodilatory, antispasmodic, and blood pressure lowering effects of Rooibos, and its potential to stimulate the immune system, has been shown in some studies, but needs to be further explored – we’ll do our best to keep you updated on that one.

9. Put your tube of Goldbond on the back burner and brew a cup of Rooibos instead – human studies have shown that taking Rooibos is an effective way to treat several skin conditions. It decreased the incidence of herpes simplex within a few days, helped for itching associated with dermatitis, and reduced skin inflammation and sun sensitivity.

10. Honestly, it’s just fun to say.