Black Tea - Strongest in caffeine 30-50 mg. These teas are the broadest range of teas produced worldwide. They are fully oxidized through heating to wither the leaves and machine rolling to break up leaf cells and accelerate the oxidation process. Steep 3-5 minutes.
Green Tea - Most popular, 20-25 mg caffeine. Produced by allowing the leaves to dry naturally then heating them quickly to stop further fermentation. The leaves are curled or formed into other shapes, often by hand, and left to dry. Steep 1-3 minutes
White Tea - The best and healthiest with least amount of caffeine. 5-15 mg. New tea buds are picked before they open then allowed to wither naturally. The buds' moisture evaporates, creating a slow and natural oxidation. Steep 2-3 minutes.
Oolong Tea - Formosa style, malty or green style rich vegetal smell and taste, 20-30 mg caffeine. These teas are semi-oxidized and produced when fresh shoots are wilted in the sun for about an hour then rolled, graded, and oxidized. Steep 3-5 minutes