Tea is the most widely consumed beverage in the world, other than water.

Its history spans over 5,000

years and was popular even before the Egyptians built the great pyramids. Since ancient times, tea has
been revered for its bountiful health benefits and therapeutic properties. Today, over 6 billion pounds of
tea are harvested annually, and the best loose-leaf teas are comparable to fine wine.

As gourmet tea becomes more popular, consumers are thirsty to learn about the history and tradition
behind this glorious beverage. Similar to fine wine, there is a wealth of information to learn and explore.

We offer “Your Guide to Tea” to provide an overview into the world of gourmet tea. For even more
information, please visit www.OctaviaTea.com.

TRUE TEA
All “true” tea comes from the same plant, called the Camellia sinensis. Any leaf, root,
fruit or flower that comes from a different plant is considered an herbal tea. For
example, chamomile flowers and peppermint leaves are considered herbal teas because
they do not come from the traditional tea plant. It is important to distinguish between
real tea and herbal tea since the flavor, health benefits and nutritional characteristics
vary from plant to plant.

THOUSANDS OF TEAS, DIVIDED INTO 4 CATEGORIES

There are thousands of different kinds of teas, each with their own individual
appearance, taste and aroma. To make sense of all the variations, “true teas” (those
made from the tea plant, or Camellia sinensis, versus herbal teas which come from
other plants) can be categorized into 4 major categories: white, green, oolong and
black. Generally, these categories refer to how much a tea is oxidized.

OXIDATION DETERMINES CATEGORY AND FLAVOR

Oxidation (also called fermentation) is a natural process that changes the color and
flavor of the leaf. To initiate oxidation, fresh tealeaves are rolled (either by hand or
machine) in order to crack the surface of the leaf so that oxygen will react with the
plant’s enzymes.

Black tea is fully oxidized, oolong tea is partially oxidized and green and white teas are
unoxidized. Generally speaking, the less a tea is oxidized, the lighter it will be in both
taste and aroma. Heavily oxidized teas will yield a dark, rich, reddish-brown infusion
while less oxidized teas will yield a light, yellow-green liquor.

By selectively exposing the tealeaves to oxygen, tea producers can bring out certain
flavors and aromas. In other words, the oxidation process will determine many of the
tea’s flavor characteristics as well as whether the tea will be categorized as white,
green, oolong or black.

WHITE GREEN OOLONG BLACK

unoxidized fully oxidized

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 WHITE TEA
Harvested by hand only a few days each spring, white tea is made
from baby tea leaves and is the rarest and least processed of all tea
varietals. Because it undergoes virtually no processing and is made
from the tender, nutrient-rich bud from the tip of the plant, white tea
is considered the healthiest of all teas.

THE HEALTHIEST TEA

White teas were rated one of the hottest products on the US tea
market and show no signs of slowing down due to the continued
media attention highlighting their anti-cancer potential.

White tea is considered to be the healthiest of all types of tea because

it has the highest levels of antioxidants and theanine, a rare amino
acid found only in high-quality tea. Antioxidants are believed to
maintain health, combat aging and prevent disease. Theanine
promotes mental and physical relaxation, improves mood, reduces
anxiety, boosts the immune system and increases concentration.
White tea also has the lowest caffeine content of all true teas.

SILVER-WHITE APPEARANCE
Because white tea undergoes very little processing, the tealeaves retain their natural appearance. For instance, White
Peony, one of the most popular styles of authentic white tea and the base for our white tea blends, is multi-colored like
autumn leaves and covered with a silver-white down that resembles the skin of a ripened peach. Silver Needle, the
highest grade of white tea, consists of only silvery-white sprouts.

GENTLE, MELLOW, NECTAR-LIKE FLAVOR

White tea brews a pale, golden color and has a gentle, subtly sweet, mellow, nectar-like flavor with unique floral, wood
and honey notes. We often recommend white tea to customers who want lots of health benefits but are hesitant about
green tea's strong flavors. With no bitterness and a delicate, smooth flavor that blends wonderfully with other ingredi-
ents, white tea is an ideal choice for someone new to the world-of-tea. Its rare quality and amazing complexity also
makes white tea attractive to the seasoned connoisseur.

At Octavia Tea, we consider white teas one of our specialties. Our garden-direct relationships enable us to offer exqui-
site white teas for some of the best prices in the industry.

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 GREEN TEA
Green tea is one of the fastest-growing segments inthe US specialty tea market due to continued media attention
surrounding its abundant health benefits. Green tea is rich in EGCG (Epigallocatechin gallate; one of nature's most potent
antioxidants) and is gaining widespread popularity due to its natural ability to promote weight-loss and good health.

MINIMAL PROCESSING
As a result of minimal processing, green tea retains its natural appearance and
vibrant color as well as high levels of the plant's healthy properties. Green tea
varies dramatically in flavor from grassy and sweet, to floral and fresh, to nutty
and roasted. Like fine wine, green tea's flavor depends on the plant varietal,
season of harvest, soil, elevation, weather, cultivation and origin. Each region has
its own distinct flavor and aroma.

VARIES DRAMATICALLY IN FLAVOR

Green tea comes from leaves that are withered until the leaf becomes flaccid and
then immediately steamed or fired to halt the active leaf enzymes that would
otherwise react with oxygen. In China, this is generally done by roasting or
pan-firing the leaves while, in Japan, this is usually accomplished by steaming the
leaves at a high temperature. During firing or steaming, the leaf is continuously
rolled to and fro, creating the unique shape of the leaf (flat and needle-like, wirey
and twisted, or pearl shaped). The Chinese style of processing tends to bring out a
smooth, aromatic flavor while the steaming process yields a deep vegetal or
herbaceous quality-–a characteristic prized in Japanese teas.

At Octavia Tea, we continually sample hundreds of different green teas and choose
only the best selection from the world's top artisan tea gardens. Our green tea
blends are hand crafted in small batches and infused with only pure essential oils,
natural essences and fresh botanicals.

BREWING GREEN TEA

Green tea tends to be the most difficult category to brew correctly and can easily
go bitter. The brewing instructions (listed under the “Brewing Tips” section) will
help you achieve the best flavor.

OOLONG TEA
A FAVORITE AMONG CONNOISSEURS
A favorite among connoisseurs, oolong teas (often pronounced “wu-long”) are
semi-oxidized and express characteristics in-between green and black teas. The
leaves are usually brownish in color, large in appearance and produce a very
aromatic, smooth and complex brew.

WIDEST ARRAY OF FLAVORS

The cultivation and manufacture of classic oolong tea is restricted to
Southeastern China and the island of Taiwan. Often, different tea estates have
their preferred ways of making oolong. It is because of the intricacy of this
process that oolong teas can have the widest array of flavors and aromas. High
quality oolongs are among the world’s most expensive teas.

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 IN-BETWEEN GREEN AND BLACK
During production, leaves are tossed in bamboo baskets to lightly bruise their edges, releasing enzymes that react with
oxygen. With oolong tea, the outer part of the leaf is allowed to oxidize, but the center is kept green. Some oolongs are
more oxidized and closer in character to black teas, with amber-colored infusions and notes of dark chocolate, fruit and
roasted sugar. Other oolongs are less oxidized and are closer to green tea, with a lighter body, floral aromatics and
golden green infusions.

HEALTH BENEFITS
In terms of health benefits, oolong tea is said to reduce plaque in the arteries, lower cholesterol, boost metabolism and
aid weight-loss. Research conducted in Japan, China and Taiwan reports that regular consumption of oolong tea is linked
to the reduction of cholesterol and the lowering of blood sugar. Its reputation as a safe, daily slimming and dieter's tea in
Southeastern Asia has been widespread for hundreds of years.

BLACK TEA
The most widely known variety in the West, Black Tea comes from leaves that are fully
oxidized. Classic teas like English Breakfast and Earl Grey fall within this category.

PRODUCTION AND OXIDATION

To make black tea, freshly-picked leaves are withered until they are pliable enough to
be rolled, releasing juices and enzymes that react with oxygen. The bruised and sticky
leaves, whose juices are now exposed to the air, are spread out and allowed to reacte
with oxygen. They begin to turn brown, as would a freshly sliced apple. After the
leaves are oxidized, they are fired to “seal” and dry the leaf--preventing any further
changes. Oxidation changes the leaf's properties and accounts for the dark, rich
colors and strong, brisk flavors characteristic of this tea type. Essentially, it is this
oxidation process that makes black tea different from green tea.

BRISK, RICH, MALTY FLAVORS

The flavor, color, body, strength and aroma of black tea depend on the tea bush
varietal, season of harvest, elevation, country of origin, microclimate and degree of
oxidation. High quality black teas yield a deep red or vibrant brown infusion with
brisk, malty flavors and notes such as Muscat grapes, raisins, sugar dates, dark
chocolate or bold fruit.

LEAF SIZE
Black tea is often further divided into broken-leaf and full-leaf
categories. A broken-leaf tea consists of leaves that have been
purposely broken into small pieces during processing. The smaller
size allows the water to extract more of the tealeaves’ components
in a short period of time. For this reason, broken leaf teas tend to
be more brisk and higher in caffeine, making them an excellent
morning tea to be paired with milk and sugar. Full-leaf teas, on the
other hand, tend to be more refined and gentler on the palate.
Broken-leaf teas are not to be confused with "fannings" or "dust"
used in common paper tea bags, which consist of the poorest
quality tea that becomes stale very quickly due to its powdered
consistency and high surface-to-air ratio.

HEALTH BENEFITS
Black teas are especially rich in theaflavins and thearubigens
(potent antioxidants) which have shown impressive
cholesterol-lowering abilities and cardiovascular benefits.

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 Now that we have explored the 4 types of “true” teas, we present the other major tea category: herbal teas.
There are hundreds of herbal teas, made from the flowers, spices, leaves or fruits from a variety of plants.

HERBAL TEA
WHAT IS HERBAL TEA?
As mentioned earlier, all true tea comes from the tea plant, called the Camellia sinensis. Any leaf, root, fruit or flower that
comes from a plant other than the tea plant is considered an herbal tea. For example, chamomile flowers, peppermint
leaves, spice blends, yerba maté and rooibos (which is often called red tea) are considered herbal teas because they do
not come from the traditional tea plant.

Since ancient times, herbal teas have been revered for their bountiful health benefits and therapeutic properties. Herbal
teas are often used to aid digestion, sooth allergies, relieve headaches and reduce stress. Continuing this tradition,
Octavia’s herbal teas are based on ancient homeopathic remedies, blended with quality, flavor and health benefits in
mind.

Most herbal teas are naturally 100% caffeine-free, making them an excellent choice for evening or for people with
caffeine-sensitivities. It is important to distingish between different types of herbal tea, since health benefits and flavor
vary dramatically from plant to plant. Here are just a few of our most popular herbal tea categories:

RED TEA (ROOIBOS)

FLAVOR AND HEALTH BENEFITS
Also called red tea because of its vibrant, ruby red color, rooibos (pronounced “roy-
boss”) has a sweet, full-bodied flavor without a trace of bitterness. As a source of
powerful antioxidants, rooibos strengthens the body’s immune system and contains
some of the highest known levels of anti-aging properties of any plant on earth.
Rooibos is also known for its ability to replenish the skin from the inside out, promote
restful sleep, and aid relaxation.

Prized for its antioxidant content, this therapeutic herbal tea offers many of the same
health promoting properties as green tea, but is 100% caffeine-free, making it an
ideal choice for evening or for people sensitive to caffeine. Like green tea, the potent
antioxidants in rooibos are believed to fight aging, cancer and heart disease, support
the immune system and improve overall health. Rooibos is also recommended for
allergies, headaches, skin health, stress, anxiety or insomnia.

ORIGIN: SOUTH AFRICA

Because rooibos comes from a shrub-like botanical known as the “African Red Bush”
(rather than the traditional tea plant), rooibos is considered an herbal tea. Originally
consumed by the Koi and San nomadic tribes of South Africa, rooibos grows in a small
area near Cape Town with no alternative source available anywhere in the world. It is
no surprise that such a remarkable, nutritious herb comes from this region. With one
of the highest levels of biodiversity in the world, the Western Cape of South Africa has
3 times as many species per square meter than the South American rainforest.

In an area so rich in biodiversity, it is especially critical to protect the health of the

environment. Octavia Tea supports gardens that place strict controls on conservation
of the environment through sustainable natural and organic farming methods. This
makes an enormous difference, not only for the health of the environment and
wildlife, but also for the people living and working in this region.

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 YERBA MATÉ
FLAVOR AND HEALTH BENEFITS
Yerba maté (pronounced yer-bah MAH-tay) is indigenous to the subtropical rainforests of Paragua, Argentina and Brazil.
Maté is gaining popularity in the United States for its robust antioxidant content and for its natural ability to boost
energy, improve mood and aid weight-loss.

An infusion brewed from the dried leaves and stems of the Ilex paraguarensis tree, maté has a robust, earthy flavor that
provides natural energy as well as a healthy dose of antioxidants. This stimulating herbal tea has the ability to energize
without the nervousness and jitters associated with coffee. Unlike other herbal teas, maté contains a substance similar
to caffeine known as matteine. It is responsible for yerba maté's uplifting energy and should not be consumed by those
who avoid caffeine.

ORIGIN: AMAZON RAINFOREST

Deemed the “Drink of the Gods" by many indigenous groups, maté is consumed
widely in South America (6 to 1 over coffee) and has been used for centuries as an
herbal remedy. A special tradition has developed over the centuries for drinking yerba
maté. A hollowed-out gourd is filled with maté leaves and a bombilla (straw filter) is
inserted. The gourd is repeatedly filled with hot water as the beverage is passed in a
circle from person to person. This method of enjoying yerba maté inspires openness
between friends, nourishing both their bodies and their relationships. Maté is such an
important part of daily life that many South Americans carry yerba maté with them
everywhere they go!

When harvested according to natural and organic methods, maté is a renewable

rainforest product and is part of a socially and environmentally conscious movement to
promote non-timber forestry products in the Amazon rainforest. Octavia Tea's yerba
maté protects the precious rainforests through the production and promotion of a
sustainable product, offering people a viable alternative income to destructive logging
Traditional Gourd and Bombilla and cattle ranching.
for Brewing Yerba Maté

CHAMOMILE
Chamomile is an aromatic perennial flower, producing feathery leaves and white,
daisy-like flower heads with yellow centers. Chamomile has a bright, golden-colored
infusion and a fragrance reminiscent of honey, fruit blossoms and apples. It is often
taken with honey and lemon.

THERAPEUTIC EFFECTS
Chamomile has been prized for thousands of years for its therapeutic effects. In fact,
chamomile was dedicated to the ancient Egyptian gods for its ability to calm the mind
and comfort the senses. Hieroglyphic records show that Egyptian noblewomen drank
chamomile and used preparations of crushed chamomile petals on their skin.

Today, chamomile is used as a nurturing herbal tea ideal for countering PMS, easing
stress, relieving headaches and enhancing a peaceful night's sleep. Chamomile is also
known to have anti-inflammatory and anti-allergic properties as well as acting as a
digestive stimulant, muscle relaxant and mild sedative. Chamomile may be a beneficial
treatment for arthritis and is even used in lotions and cosmetics for its soothing, anti-
allergic properties on the skin. The MedlinePlus database maintained by the U.S.
National Library of Medicine lists over 100 separate ailments and conditions which
chamomile has been traditionally used to treat.

Although most people find that chamomile helps relieve allergies and irritations, a small
percentage of people are allergic to the flower.

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 THE TEA PLANT
LOCATION
The tea plant, called the Camellia sinensis, is native to mainland of South and Southest
Asia. Although tea is cultivated in subtropical regions across the world (including Africa,
South America and the Middle East), the best and most expensive teas usually come
from either China, Taiwan (Formosa), Japan, India and Sri Lanka (Ceylon).

RAINFALL
Tea plants require at least 50 inches of rainfall a year and are cultivated at elevations of
up to 7,000 feet. Not enough rain causes inadequate nutrition for the plant. However,
too much rain causes the leaves to grow rapidly, in which case they lose their
distinctive, complex flavor.

ELEVATION
Tea plants grown in high elevations produce leaves at a slower rate, which often
translates into a better flavor. Misty sea or mountain clouds that cloak tea-growing
regions can keep leaves moist as they grow, and also exclude direct sunlight, forcing
the leaf to develop more slowly and to compensate chemically for the absence of
sunlight. Less caffeine is developed while the amount of chlorophyll in the leaf
increases, creating unique flavors. The temperature of tea growing regions can also
affect the developing leaf, accounting for changes in chemical structure and flavor.

PRUNING
If left undisturbed, most varieties of the tea plant will grow into a tree. However,
cultivated plants are pruned to waist height for ease of plucking.

VARIETALS
Botanists recognize more than 2,000 varietals, or subspecies, of the tea
plant--accounting for thousands of different types of tea, each with their own unique
characteristics and flavor profiles. For example, teas made from the Indian tea plant
are generally stronger and take well to milk and sugar, while teas from the Chinese tea
plant are typically subtle with floral undertones.

HARVESTING
INFLUENCES ON FLAVOR
Like fine wine, tea's flavor is influenced by the tea bush varietal, country of origin,
season of harvest, climate, soil, elevation, at what time of day and how it is picked,
processing, degree of oxidation, blending, packaging, transportation and storage. Tea
experts can determine the type of tea, country of origin and, often, the time of year a
tea was produced just by its appearance and taste.

FLUSHES
During harvesting, only the top 1-2 inches of the plant are picked. These buds and
leaves are called “flushes.” A plant will grow a new flush several times during the
growing season. The flavor of the tealeaf changes with each flush throughout the
summer and into fall. The best teas typically come from the 1st or 2nd flushes because
it takes the plant all year to store the proper nutrients to create high quality leaves.
Depending on the region, teas are often plucked 3-4 times during the growing season,
with the older, courser leaves coming from the late season harvests.

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 First flush leaves (which come from the first harvest of the season in early spring) are highly sought after for teas
coming from the Darjeeling region, although second flush Darjeelings also have their own unique and prized character.
On the other hand, most Assam tea drinkers prefer second flush teas because the leaves develop more strength and
aroma from longer exposure to stronger sunlight.

HAND PLUCKING
The leaves used during processing greatly influence both quality and taste. While some tea plantations use machines to
assist in manufacturing, the best and most expensive teas are still harvested as they were thousands of years ago—by
hand. Tea pickers, carrying straw baskets on their backs, collect each leaf individually from rows of tea plants. Most tea
is harvested by coarse plucking, in which the bud and top four leaves of a branch are picked. Higher quality teas
require fine plucking and use only the bud and top two leaves.

OXIDATION
Oxidation, the process of exposing tealeaves to oxygen after
harvesting, is one of the biggest factors influencing tea’s flavor.
Tealeaves that will become green tea, for example, are briefly
cooked using either steam or dry heat. The drying process
“seals” the leaf and captures the plants original green color and
fresh flavor. Tealeaves that will become black tea, on the other
hand, are laid out to wither (which allows most of the water to
evaporate) until they are pliable enough to be rolled. The leaves
are then rolled (either by hand or machine) which cracks the
surface of the leaf and releases juices and enzymes. The bruised
and sticky leaves, whose juices are now exposed to air, are
spread out and allowed to turn brown. This natural process,
called oxidation, is similar to the ripening of fruit. Oolong tea is
partially oxidized (in between green and black tea) while white
tea is left virtually untouched. After the leaves are oxidized, they
are fired to “seal” and dry the leaf--preventing any further
changes.

CHANGING FLAVOR AND AROMA

The oxidation process changes tea's color and flavor and gives it
more body. By selectively exposing the tealeaves to oxygen, tea
producers can bring out certain flavors and aromas. In other
words, this oxidation process will determine many of the tea’s
flavor characteristics as well as whether the tea will end up as
white, green, oolong or black.

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 EVALUATING QUALITY
Tea’s quality can be determined by a combination of factors including: the
region-of-origin, the style or type of tea, the appearance of the dried leaf, the color of
the infusion, and finally, the taste and aroma.

ORIGIN & STYLE

Teas are often classified by region because, as with fine wine, each tea-producing
region yields teas with flavor profiles and characteristics unique to that part of the
world, country and even the individual garden. The country-of-origin gives buyers an
indication of what to expect in terms of flavor. For example, a Chinese green tea
often tastes quite different from a Japanese or Indian green tea. Both the individual
tea gardens and their respective regions have recognizable styles and flavors, just as
individual wineries differ both within, for example, Napa Valley and with other wine
producing regions. For example, Assam and Darjeeling are two of the most famous
tea producing regions in India, each with distinctively different flavor profiles. With
practice, you will be surprised how quickly you can learn these differences!

When evaluating the quality of a specific tea, experts consider the variety of tea, the region-of-origin, the time of harvest
and the method of manufacture. These factors must be taken into account because certain characteristics are pleasurable
in certain teas, but not in others. For example, a black tea from Assam should have a thick, rich, malty flavor. If an Assam
tea is described as “thin” (lacking body or thickness), this would be a negative trait. However, a black tea from Darjeeling
is celebrated for its thinner texture, which allows the drinker to appreciate this tea’s complex, floral nuances.

LEAF SIZE AND SHAPE

When evaluating the appearance of the leaf as an indicator of quality, it is important to consider what size, shape and
style is appropriate to that specific variety of tea. For example, although large, unbroken leaves are often present in high
quality teas, bigger isn’t always better. Some extremely high quality Japanese teas come from tiny, needle-like leaves that
half the size of their lower-quality counterparts, which come from larger, older leaves. Also, because some teas are tightly
rolled during processing, the actual size of the leaf may not be visible until after it unfurls in hot water.

Also, some teas (often black teas) can be made from broken leaf grades and still be exceptional in quality and flavor. In
fact, certain types of tea are purposely broken into small pieces during processing to enhance flavor. The smaller size
allows the water to extract more of the tealeaves’ components in a short period of time. Broken-leaf teas are not to be
confused with "fannings" or "dust" used in common paper tea bags, which consist of the poorest quality tea that becomes
stale very quickly due to its powdered consistency and high surface-to-air ratio.

OTHER TRAITS
Regardless of the actual leaf size, high quality teas should be uniform in size throughout. Other traits vary depending
upon the type of tea. For example, the presence of small hairs or down (resembling the skin of a peach) is a good
indicator of quality for white tea. Golden tips on the ends of black tealeaves is also a sign of quality. Different tea types
have their own, specific shape. Oolong tea is often rolled into tight balls or loose spirals, while green tea often has a flat,
sword-like shape or a twisty, wirey appearance. Tenderness is another factor, as the best teas are made from first 2
leaves and the tips. The leaves should not be rock hard.

CUP COLOR
The actual color (from pale gold, light or bright green, orange or ruby red, amber or deep brown) varies depending on the
type of tea. Once the tea is first brewed, the cup color should be vibrant, clear and bright (although some teas naturally
become cloudy once they cool and hard water can also cause good teas to turn cloudy).

TASTE AND AROMA

The taste and aroma is, of course, the most important indicator of quality. Certainly, taste is subjective and not all tea
drinkers share the same opinions. But, in general, freshly brewed, good quality tea should have a fresh, lasting aroma, a
refreshing first taste and a lingering after taste. If the tea has a bitter note, it should be balanced and not overpowering.
It should be noted that over steeping or incorrect brewing can make even the highest quality teas go bitter.

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 BLENDED & SCENTED TEA
Any tea can be enhanced with herbs, spices, flowers, fruits, essential oils and flavors to
create whimsical, imaginative blends. When done well, the addition of interesting,
flavorful ingredients can bring out special characteristics unique to each tea. The most
well-known, classically flavored teas are: jasmine, chai and Earl Grey.

JASMINE TEA
Jasmine tea comes from tealeaves that are blended with fresh jasmine flowers in a
traditional scenting process. The tea absorbs the natural essence of jasmine, even
though the flowers are later removed. Jasmine tea originated in China and was popular
as far back as the Song Dynasty (960-1270 AD). Traditional Chinese medicine
recommends jasmine tea to decrease anxiety, increase circulation, aid digestion and
break down saturated fat. With its intoxicating, floral aroma, jasmine tea is also
considered a romance enhancer, helping all aspects of love.

A similar floral scenting process can be used with rose, lavender and osthmanthus (a
delicate, Chinese flower with a lightly sweet fragrance also used in high-end perfumes).

CHAI (SPICED TEA)

Originating in India and recently gaining popular in the US, chai (which rhymes with
“bye”) is a blend of rich black tea and aromatic spices, such as cinnamon, cardamon,
clove, ginger and sometimes pepper. Originally, poorer segments of society added
spice to tea as a way to make their tea last longer. Today, drinking tea with added spice
is considered trendy and quite gourmet! Spiced tea is so popular in India, the word
"chai" actually means "tea" in Hindi, and is derived from the word “cha” which means
tea in many eastern languages. Traditional chai is often served like a “latte”, simmered
in water, milk and sugar.

EARL GREY
Earl Grey is a classic British tea and the most popular tea in the Western World. Earl Grey blends bold-flavored black
tea with bergamot oil, which comes from a Mediterranean citrus fruit. Bergamot gives this rich, black tea a slightly
flowery and sweet citrus aroma. Earl Grey dates back to the 19th Century Chinese-British trade of opium, silk,
porcelain and tea.

NATURAL AND ORGANIC INGREDIENTS

Whenever considering blended, scented and aromatized teas, be sure that the essential oils and flavors used are
natural … many companies use artificial flavors because they are cheaper.

At Octavia Tea, we specialize in offering an astounding selection of blended and aromatized teas made from only pure
fruits, flowers, herbs, spices and 100% natural and organic essential oils and flavors.

For example, Jasmine Pearl is made by infusing hand-rolled tealeaves with fresh jasmine. It takes nearly 2,000
hand-plucked leaves to fill a single tin. After plucking, the leaves are layered with more than 10 times their weight in
jasmine flowers, which bloom in the cool night air and leave behind their intoxicating fragrance. It takes more than 10
pounds of flowers to make 1 pound of jasmine tea. Although the jasmine flowers are removed from the final product,
the sweet, soothing scent remains—absorbed in the leaves themselves. Jasmine Pearl is one of the world's finest
delicacies and most prized teas.

Our twist on a traditional Chai tea, Harvest Orange Spice is made by balancing a brisk, rich broken-grade black tea (for
added strength) with exotic spices—such as cinnamon, cardamom, clove and ginger. We then add pure essential oil of
orange, which gives the final blend an added citrus note.

Explore more of our blended and scented teas by browsing in our online shop.

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 HOW TO BREW
THE PERFECT CUP
Once you know the basics, brewing the perfect cup of tea is
easy! If you can boil water, you can make tea. Fine tuning
the flavor is essentially a game of manuvering and adjusting
3 elements: water temperature, steep time and amount of
tea used.

With just a little practice, preparing a great tasting cup of

tea is easy and will quickly become second nature. The right
brewing equipment can also further simplify the process.

We've outlined basic instructions as well as some

additional tips to help you get started....

Bring fresh, cold water to a rolling boil. Always start with the freshest, purest source of water available as this will
heavily impact tea's flavor ... it is the main ingredient, after all!
Add tealeaves to a teapot, fill-your-own teabag or infuser basket. Use 1 teaspoon – 3 teaspoons (1 tablespoon)
per cup (8 oz) of water depending upon desired strength. Adjust to taste.
Pour boiling water directly over black, oolong and herbal tea. Allow water to cool slightly before brewing green tea,
white tea or yerba maté. Cover.
Infuse (steep) leaves for 2-5 minutes; 3.5 minutes is a good standard steep time that works well for most teas. Do
not oversteep or tea may become bitter. If you prefer strong tea, do not over steep; simply use more leaves.
Remove tea sachet, bag or infuser from water or strain leaves. ENJOY!

Do you serve tea at a restaurant or café?

Learn how to brew tea specifically for food service in the “Wholesale” section of our website.

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www.OctaviaTea.com Guide to Tea - Brewing Tips - Page 12
www.OctaviaTea.com Guide to Tea - Brewing Tips - Page 13
 TEA AND CAFFEINE
NATURALLY OCCURING
Caffeine is a naturally occurring substance found the beans, leaves and fruits of certain
plants, where it protects the health of the plant and acts as a natural pesticide to ward
of insects.

UPLIFTING EFFECTS
One of the benefits of tea drinking, at least for many of us, is that tea contains
caffeine. In moderation, tea’s caffeine has many positive effects on the body and is
considered a safe, natural and effective way to get a quick boost. The caffeine found in
tea can increase mental alertness, improve muscle action, shorten reaction time, and
stimulate the digestive system, kidneys and metabolism in ways that possibly help
eliminate toxins.

SENSITIVITIES
Of course, for those who are sensitive to this substance, caffeine’s presence in tea
might not be so welcome. Also, too much caffeine in the diet may cause restlessness,
loss of appetite or difficulty sleeping.

Caffeine has acquired a negative (but unfair) reputation due to its overuse as well as
its association with artificial energy drinks, sugary soft drinks, energy pills, diet pills
and other medications. It is important to remember that caffeine found in tea is
naturally occurring, and that the health benefits associated with this remarkable
beverage have been enjoyed safely for thousands of years.

CAFFEINE AND TEA'S HEALTH BENEFITS

In fact, some people argue that caffeine plays a critical role in delivering many of tea’s health benefits. In other words, it
seems that all the elements found in tea—including caffeine—must work together to maximize the healthy benefits
associated with regular tea consumption.

For example, caffeine seems to work synergistically with tea’s antioxidants to possibly increase protection from cancer.
Also, tea’s unique combination of caffeine and potent antioxidants appears to promote weight loss, increase metabolism,
act as a mild appetite suppressant and prevent the accumulation of abdominal fat more than either of these substance
could on their own. The International Journal of Obesity reports, “such a synergistic interaction between
catechin-polyphenols (antioxidants) and caffeine to augment and prolong sympathetic stimulation of thermogenesis (an
increase in metabolism) could be of value in assisting the management of obesity.” Researchers at the University of
Florida suggest that tea and caffeine may help reverse memory problems associated with Alzheimers disease, but more
research needs to be done in this area.

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 TEA'S GENTLE EFFECTS
LOW CAFFEINE
Tea is a great choice if you are looking for a low-caffeine drink. In fact, a cup of black
tea has about a third of the caffeine as a cup of coffee and a cup of green tea has less
caffeine than a bar of dark chocolate. It would take 15 cups of green tea to equal the
300 mg of caffeine per day considered moderate consumption by the Food and Drug
Administration.

GENTLE EFFECTS
The caffeine in tea is gentle; many people sensitive to caffeine in coffee and soda can
drink tea without a problem. Not only does tea contain less caffeine than many other
beverages, the caffeine in tea actually works differently in the body because it binds
with other components of the leaf (such as polyphenols), creating a slower and gentler
release. Because the caffeine is released slowly, tea provides a gentle lift in energy,
mood and concentration without the crash associated with coffee. The caffeine found in
a cup of tea doesn’t appear to raise the heart rate or blood pressure the way that other
forms of caffeine do. In addition, theanine (found almost exclusively in high-grade tea)
counteracts the effects of caffeine by stimulating the production of alpha brain waves,
which calms the body and promotes a state of relaxed awareness.

CAFFEINE-FREE VERSUS DECAFFEINATED

It is important to differentiate between “decaffeinated” and “100% caffeine-free.” Decaffeinated tea has gone through a
chemical process in which most of the leaf’s natural caffeine has been removed, while 100% caffeine-free tea comes
from plants that do not have any caffeine to begin with. For example, herbal teas such as peppermint, chamomile and
red tea are 100% caffeine free because they come from plants that do not contain caffeine.

As a general rule, Octavia Tea does not offer decaffeinated teas because commercial decaffeination processes (even
those considered ‘natural’) use chemical solvents to strip the leaf of caffeine. Unfortunately, commercial decaffeination
also removes much of tea’s flavor and health benefits. In fact, a 2003 study conducted by the UCLA Center for Human
Nutrition found that decaffeinated tea contains only one third of the catechins (one of tea’s most potent antioxidants)
found in regular tea. Another study conducted by the US Department of Agriculture showed similar results. Furthermore,
because the decaffeination process greatly affects tea’s overall flavor, you will rarely see decaffeinated teas of high
quality (it would simply be a waste because it would drastically lower the quality and flavor of high-grade tea).

Although we do not offer commercially decaffeinated teas, we do offer other options:

100% CAFFEINE-FREE TEAS

People sensitive to caffeine may wish to drink Octavia Tea's 100% caffeine-free alternatives such as red tea or
chamomile. These herbal tea's soothing, calming properties are a wonderful choice for evening.

DECAFFEINATE AT HOME
Caffeine-sensitive tea-drinkers can naturally decaffeinate their tea at home—using only hot water. Simply infuse
tealeaves in hot water for 30 seconds or longer, discard liquid, add more hot water to the same leaves and steep again.

1. Brew tea for 30 seconds.

2. Discard water.
3. Use the 'decaffeinated' leaves and brew as normal.
Please note: although following the steps above will lower the overall caffeine in your cup, results will vary and this
method will never remove all of tea’s caffeine. Tea drinkers with extreme sensitivities, or those looking for a bedtime tea,
should instead opt for 100% caffeine-free herbal alternatives such as red tea or chamomile.

CAFFEINE AND FLUID INTAKE

Caffeine is a diuretic. However, the water consumed with tea more than replaces any fluids you lose due to the diuretic
effect. Therefore, tea also provides a tasty way to increase water in your diet.

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 TEA AND HEALTH
Whether hot or iced, tea made from real tealeaves provides more than just great taste. Tea cleanses the body, lifts mood,
eases anxiety and restores our sense of well being. Scientific studies suggest abundant health benefits and
disease-fighting properties from a daily cup.

WHAT MAKES TEA SO HEALTHY?

What makes tea so healthy? Researchers are working around the globe trying to answer this very question! Although we
do not have all the answers, we do know that tea contains potent antioxidants that are many times stronger than
antioxidant-powerhouses vitamins C and E. Tea also contains soothing, stress-relieving properties and has no fat, carbs or
sodium and virtually no calories. Tea is also the only source for a remarkable amino acid called Theanine, which can
reduce anxiety and improve mood.

STRESS RELIEVING PROPERTIES

You may have noticed that drinking a cup of tea feels nurturing and comforting. This
is not your imagination! Scientists have discovered that theanine, a rare amino acid
found exclusively in high-quality tea, acts as a natural anti-depressant and has many
beneficial and calming effects on the body.

IMPROVE MOOD, REDUCE ANXIETY

Theanine is known to promote mental and physical relaxation, improve mood and
reduce anxiety without causing drowsiness. Its consumption stimulates the production
of alpha brain waves, which create a state of deep relaxation and mental alertness
similar to what is achieved through meditation. Theanine also positively affects
neurotransmitters in the brain, such as dopamine and serotonin, creating a relaxed,
happy feeling. Coupled with caffeine, the theanine-induced alpha brainwaves lead to
an uplifted mental mood, often described as a state of calm alertness. An ancient,
Chinese Tang Dynasty poet refers to this effect as “Tea Drunk.”

In addition to reducing stress and lifting mood, scientists believe that theanine may
also increase concentration and memory, combat PMS, and regulate blood pressure.

POWERFUL ANTIOXIDANTS
Tea is one of the richest sources of dietary antioxidants. In fact, a single cup of tea may have the antioxidant equivalent of
over 10 servings of fruits or vegetables. Antioxidants play an important role in maintaining health by preventing free
radicals (unstable molecules) from causing damage to cells, which may otherwise lead to disease, aging, and cancer.

WHAT ARE FREE RADICALS?

Spawning from environmental pollution, toxins, pesticides, sunlight, food and
natural metabolic activity in the body, free radicals are vicious, unstable molecules
missing an electron in their outer shell. Free radicals destroy living tissue by
stealing electrons from healthy cells, damaging them in the process. If not for our
body’s defenses, free radicals would rapidly accelerate the aging process and
severely damage the ability of the immune system to battle infection. Oxidative
stress on a cellular level can damage DNA and has been linked to the onset of
illnesses such as cancer and heart disease. Antioxidants prevent free radicals, the
unstable molecules that result from oxidation, from damaging cells.

ANTIOXIDANT PROTECTION
Many experts believe that the best way to provide the body with the most
complete protection against free radicals is to consume a large variety of
antioxidants. Tea contains some of nature’s most potent antioxidants. Regular tea
drinking is recommended to protect and heal the body, as well as to keep our cells
young and healthy.

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 WHICH TEA IS HEALTHIEST?
Different types of tea contain different types of antioxidants, so, just as you
wouldn't eat only one kind of vegetable, drinking a variety of teas may provide an
increased spectrum of healthy benefits.

Although more clinical studies are required to establish the true physiological
relevance of tea’s antioxidants, it appears that green tea’s catechins are especially
suited for cancer prevention, immune system function and anti-aging, while black
tea’s theaflavins and thearubigins may prevent heart disease and have positive
effects on the cardiovascular system.

HIGHEST LEVEL OF ANTIOXIDANTS

Although green and white teas are reported to have the highest levels of
antioxidants, all true teas are rich in antioxidants and health-promoting properties.
Regardless of which tea you choose, you really can't go wrong.

PERSONAL TASTE
Because green, black, white and oolong tea all come from the same plant, the
benefits are going to be similar overall. We encourage customers to select teas
based on personal taste. After all, the tea that is healthiest for you is the one you
will drink the most!

HOW MANY CUPS SHOULD YOU DRINK A DAY?

Most research that shows a link between tea and health is based on regular, daily
tea-drinking of around 2-5 cups per day. However, multiple studies have shown
benefits from as little as single cup.

SCIENTIFIC RESEARCH
For the most part, studies conducted on green and black tea (which are both from the Camellia sinensis plant) yield similar
results. Although research often focuses on tea’s antioxidants, tea's health benefits may operate through a number of
different mechanisms still being explored. Research suggest that regular tea drinking may reduce the risk of cancer, heart
disease, stroke, diabetes and neuro-degenerative disorders. Tea may also lower cholesterol, reduce anxiety, improve
mood, boost immune system functioning, aid weight loss and even slow the aging process.

Reduce the risk of heart attack by 44% Improve mood and reduce anxiety
(Harvard study) (American Journal of Clinical Nutrition)

Lower bad LDL cholesterol by up to 11% Strengthen the body’s immune system
(The Journal of Nutrition) (Proceedings of the National Academy of Sciences)
Lower the risk of developing high blood pressure Reduce wrinkles and physical signs of aging in the skin
(Archives of Internal Medicine) (Science Daily)
Aid weight-loss and burn fat Modify the metabolism to detoxify harmful chemicals
(American Journal of Clinical Nutrition) (WebMD)
Prevent the accumulation of abdominal fat Slow age-related decline in brain function
(The International Journal of Obesity) (American Journal of Clinical Nutrition)
Combat arthritis and improve bone density Fight bad breath and allergies
(Health Magazine) (Web MD)

Lower risk of cancer and kill cancer cells Regulate blood sugar and reduce the risk of diabetes
(Consumer Reports) (Newsweek)
Reduce the risk of breast cancer Reduce inflammation and slow cartilage breakdown
(Cancer Epidemiology Biomarkers and Prevention) (Journal of Nutrition)
Lower the risk of developing lung cancer Increase bone density and reduce the risk of osteoporosis
(Prevention) (American Journal of Clinical Nutrition)
Lower stress hormone levels in the body
(Medical News Today)

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 THE HISTORY OF TEA
As the most popular drink in the world after water, tea has had an enormous impact
on our collective history, culture, and economics.

Tea was popular before the Egyptians built the great pyramids and was traded among
Asian countries even before Europe left the dark ages. In fact, the story of tea is
interwoven with royalty in all parts of the world, has influenced several major wars
and is responsible for the fortunes of the first 3 American millionaires. Not bad for a
few leaves!

DISCOVERY IN CHINA
According to Chinese legend, the Emperor Shennong discovered tea in the year 2737
B.C. when leaves from a wild tea tree blew into his pot of boiling water. He found the
aroma inviting, tried a sip. . . and quickly drank the whole pot.

Tea was initially used in China as a medicine to treat a variety of ailments and to
increase concentration and alertness. However, due to its refreshing and restorative
properties, tea quickly became part of everyday life. In fact, tea became so
important that the cultivation of the crop was tightly controlled-specifying that only
young women were to handle the tealeaves and that these women must not eat
garlic, onions, or strong spices in case the odor on their fingertips might contaminate
the precious leaves.

Considered the birthplace of tea, China produces more tea today than any other
country worldwide.

TEA SPREADS TO SURROUNDING KINGDOMS

During the 8th century, tea began to spread outside of China. Tea's popularity in Tibet and the surrounding kingdoms led
to its use as a form of currency. Pressed bricks or even coins made from dried and powdered tea could be used to buy
anything and workmen and servants were routinely paid in this method.

THE JAPANESE TEA CEREMONY

At the beginning of the 9th century, Buddhist monks introduced tea to Japan. For centuries following, tea was an integral
part of Japanese monastery life and monks used tea to help them stay alert during long hours of meditation. By the early
1300's tea gained popularity throughout Japanese society. Its early religious importance permanently colored the meaning
and value the Japanese associate with tea and directly influenced the Japanese Tea Ceremony.

Based on the philosophies of Zen Buddhism, the Japanese Tea Ceremony evolved
in the late 15th century. The ceremony places supreme importance on respecting
the act of making and drinking tea. It captures the essential elements of Japanese
philosophy and interweaves four principals: harmony (with nature and people),
purity (of heart and mind), respect (for others) and tranquility. In essence, the tea
ceremony is a quest for spiritual fulfillment through devotion and meditation of the
making and serving tea and, by extension, to the humble routine of daily life. The
tea ceremony was considered such an important part of Japanese society that
special tea rooms were built in backyard gardens and women were required to
master the art of the tea ceremony before allowing to marry.

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 TEA SPREADS TO RUSSIA AND EUROPE
In 1618, the Chinese presented a gift of tea to Tsar Alexis of Russia. Everyone was
curious about the new beverage and tea quickly gained popularity. A camel caravan trade
route (covering 11,000 miles of difficult terrain) emerged to transport tea into the
country. To keep up with the demand, nearly 6,000 camels (carrying 600 lbs of tea each)
entered Russia each year. That's over 3.5 million pounds of tea! The camel caravan
ended with the completion of the Trans-Siberian Railway in 1903--cutting the journeys
length from 1 ½ years to just a few weeks. Today, Russian Caravan (a black tea blend
named after this historic route) is made from tealeaves that have been dried over
smokey pine fires. The leaves absorb the flavor and aroma of smoke, similar to the way
the tea absorbed the scent of camels and campfires over 100 years ago.

The Portuguese were the first to bring tea into Europe, followed by the Dutch and
French. Great Britain was the last of the great seafaring nations to establish a foothold in
the Chinese and East Indian trade routes.
TEA AS A LUXURY
When the Portuguese and Dutch first imported tea into Europe in 1610, Shakespeare
had 6 years to live and Rembrant was 4 years old. England's relationship with tea
didn't begin until 1662 when King Charles II married the Portuguese princess,
Catherine of Braganza. Britain's new queen had always loved tea and brought with
her, as part of her dowry, a chest of Chinese tea. She began serving the tea to her
aristocratic friends at Court, and word of the exotic beverage spread quickly.

As an imported luxury, only the wealthy could afford to drink tea. The price of tea
was 16-60 shillings a pound, making even the cheapest pound of tea an entire
month's wage for the average laborer. As such, tea consumption became highly
fashionable and elitist. According to a London magazine in the 1740's, it cost more to
maintain a fashionable tea table with tea and accessories than to support 2 children
and a nurse. Being able to serve and drink tea with elegance and skill marked social
status and indicated good breeding and intellect. Many 18th century English and
Dutch paintings commissioned by wealthy families show them having tea.

THE INVENTION OF BLACK TEA

Up until the mid-17th century, all tea produced in China was green tea. However, as foreign trade increased the
profit-conscious Chinese growers discovered that they could preserve the leaves by fermenting them in the air and then
halting the natural decomposition by baking. This newly-invented "black" tea kept its flavor and aroma longer than
traditional, delicate green teas and was better equipped for the long journeys involved in transporting tea into other
countries.

THE EAST INDIA COMPANY

In order to keep up with rising demand, the British Royal family
chartered the East India Company and granted it a monopoly on all
trade throughout Asia, India, Russia, and eastern Africa. With the
right to acquire territory, coin money, keep armies and forts,
punish lawbreakers, form foreign alliances and declare war, the
East India Company became the most powerful monopoly the
world has ever known. . . and tea was its primary commodity. The
British East India Company changed the world. They claimed Honk
Kong, Singapore, and India as British colonies, prompted a global
economy and started several wars. All of this for tea!

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 THE OPIUM WARS
As tea consumption increased, Britain's exports could not keep up with the demand for tea. . . until they found opium.
The West's unquenchable thirst for tea and the unconscionable lengths the British East India Company would go to fulfill
this demand resulted in lifetimes of addiction. The illegal opium trade continued until 1839 when a Chinese official
drown 20,000 chests of opium in the sea near Canton. A year later, Britain declared war on China and China retaliated
by placing a strict embargo on all exports of tea

ESTABLISHING TEA PLANTATIONS IN INDIA

Even before the Opium Wars began, China was hesitant about trading with the
west. Their sense of privacy was so extreme that the Chinese government even
considered their national language a state secret. Merchants caught teaching the
"foreign devils" their language were punished by death. The difficulties in
continuing trade with China forced Britain to explore other alternatives and they
began searching for a way to grow their own tea.

India appeared as a promising location for tea plantations due to the favorable
climate and high altitudes. Also, explorers had discovered indigenous tea plants
growing in Assam in 1823. However, nobody knew how to produce tea once it was
picked. It took years of effort, several failed attempts, and, eventually, sending
spies sent to Chinese tea plantations to figure it out.

Many Chinese tea plants were relocated to India during this time, and can still be
found today in old Darjeeling tea estates. Tea plants native to India taste
completely different (they are typically stronger with a malty and sometimes harsh
flavor) than the original Chinese teas. Europeans quickly adjusted to the new taste
of tea, and began adding milk and sugar as well as other spices such as nutmeg,
ginger, and mint, to temper the strong, often bitter brew.

AFTERNOON TEA
Anna, the Duchess of Bedford, is often credited with the invention of afternoon tea
in the early 1840’s. Traditionally, dinner was not served until 8:30 or 9:00 in the
evening and the Duchess often became hungry, especially in the summer when
dinner was served even later. She began asking servants to sneak her a pot of tea
along with small cakes or light sandwiches, eventually inviting friends to join her.
The practice of inviting friends to come for tea in the afternoon was quickly picked
up by other social hostesses.

Afternoon tea is also called “low tea” because it was usually taken in a sitting room
where low tables (like modern coffee tables) were placed near sofas or chairs.
Many people mistakenly refer to afternoon tea as high tea, because they think it
sounds more regal and lofty. In actuality, high tea is a full meal served at a regular
kitchen table around 6 in the evening, consisting of heavy meats, cheeses, bread
and butter and cake. Tea is still served, but it is more of a traditional dinner for the
working class rather than a ladies’ social diversion.

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 THE UNITED STATES
By the second half of the 18th century, tea constituted the single largest and most
valuable commodity exported by Britain into the United States. The British
government ordered a specific tax on tea in order to capitalize off its popularity. In
defiance, the American ports refused to allow any dutiable goods ashore. This
resulted in the infamous Boston Tea Party, the British government's closure of
Boston harbor and the arrival of British troops on American soil. This was the
beginning of the War of Independence. . . and America's preference for coffee.

Abstaining from tea became synonymous with patriotism. En route to sign the
Declaration of Independence, John Adams wrote to his wife about how he had asked
for tea at a tavern: "Is it lawful for a weary traveler to refresh himself with a dish of
tea, provided it has been honestly smuggled and has paid no duty?" The employee
replied: "No sir! We have renounced tea under this roof. But, if you desire it, I will
make you some coffee."

Fortunately, tea is experiencing a new-found popularity in the United States due, in

part, to media reports on tea's potent health benefits.

INVENTION OF ICED TEA

The United States is responsible for several major changes in the tea industry. At the
St. Louis World Trade Fair in 1904, a group of tea producers organized a special tea
pavilion and offered cups of hot tea to all attendees. The sweltering summer
temperatures left the booth empty as people went on in search of cold drinks. In an
effort to sell their product, the man supervising the booth poured tea into glasses
packed with ice cubes. Before long, customers were lining up to try the new
beverage. Currently, America consumes almost fifty billion glasses of iced tea in a
single year. More than 80% of all tea consumed in the U.S. is served over ice.

INVENTION OF THE TEA BAG

The tea bag is also an American invention. As with many inventions, the discovery of
tea bags was accidental.

In 1908, a thrifty New York tea merchant sent samples of his product sealed in silk
bags (instead of more expensive tin containers) to restaurants and cafés throughout
the city. After some time, he discovered that restaurants were brewing his tea
directly in the silk bags to save time. This method of brewing immediately caught
on. Paper soon replaced silk, lowering production costs even more.

SACRIFICE: FRESHNESS AND FLAVOR

Unfortunately, however, the convenience provided by tea bags came at a high price:
freshness and flavor.

At first, using paper proved difficult; tealeaves didn't have enough room to expand
or infuse their full flavor. What was the solution? Smaller leaves. Because the size
and shape of the leaf (which was hidden behind a paper bag anyway) no longer
mattered, merchants could purvey much cheaper grades of tea known as "fannings"
or dust. These are the lowest rankings tea can achieve, found at the bottom of the
barrels or (as rumor has it) swept from tea-factory floors.

Also, because tea-dust has a higher surface-to-air ratio, low-grade teabags go stale
very quickly-well before they reach grocery-store shelves. Stale tea quickly looses
both complexity-of-flavor and antioxidant content.

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