Our Tea

At Weaver's, we pride ourselves in our tea selection paying close attention to the two key elements, Plucking Styles and Processing Techniques, which control the flavor of the tea.

John Weaver had the privilege of learning the expertise of tea tasting and blending from Alfred Peet. Having cupped and compared thousands of tea samples, John has experienced the myriad of choices from the world's tea gardens. Weaver's now offers his favorite tea selections and blends in loose-leaf form.

Teas come from a single plant - Camellia Sinensis. From this one seed, grows over 3,000 types of tea. Teas grow best in a humid tropical to subtropical climate with plenty of rain. Areas that have good drainage with a high-acidity soil with appropriate proportions of clay, silt, and sand produce the best teas. Higher elevations also yield better quality teas because the cooler evenings cause the leaves to grow slowly, concentrating their flavor. Although we source all over the world, the top five tea producing countries include Japan, China, Taiwan, India and Sri Lanka.


   
BLACK TEA | Black teas are withered and fully oxidized. Black tea leaves are also broken or bruised which breaks the enzymes. Both these processes turn the leaves dark. Black teas have a rich, bold, malty, and sometimes floral taste.   GREEN TEA | Green tea leaves are exclusively picked when green. These leaves are immediately steamed or pan-fried where heat halts oxidation. Green teas are commonly flattened or curled. Green teas usually have a grassy, vegetal, nutty, savory flavor and is often scented with jasmine flowers for a floral accent.  
       
   
WHITE TEA | Unlike most teas, white tea is harvested during the early spring - before the buds open. Composed exclusively of these buds, white tea is the least processed form of tea and its leaves are easily identified by their silky, white downy hairs. Flavors range from sweet and delicate, to savory, velvety, smooth, and orchid-like.   OOLONG TEA | Oolong teas - also known as Formosa - are partially oxidized which ranges between 10-70%. Oolong Teas undergo the most complex processes including repeatedly rolling, oxidizing, firing, curling and twisting the leaves. Boasting aspects of both green and black tea, they are the leaves of choice among tea connoisseurs. Their broad range of flavors include light and flowery to robust, sweet, fruity, buttery and roasted.  
   
HERBAL TISANE | Herbal Tisane is from the French Tisane (brewed herbal beverages); which, strictly speaking, are not from the tea plant. Our herbal tisanes are made of dried pure herbs, fruits and flowers - without the addition of oils or flavorings. Sourced from across the globe, herbal tisanes are naturally caffeine-free and delicious.