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It’s important that loose leaf teas are brewed correctly in order to have the perfect flavor instead of a bitter cup of tea that needs loads of sweetener to make it “just ok”. Every tea company will have its own specific instructions….and there may be a few teas that fall outside of the guidelines shown below. Use the instructions on the tea packaging. But if in doubt, the guidelines below in our tea brewing guide will work.

Tea has such a rich and interesting history that dates back nearly 5000 years ago. There are several legends floating around. Our favorite is the one about Emperor Shen Nung…..it goes like this… Chinese legend tells us that Emperor Shen Nung was not only a skilled ruler but was also a scientist.  And he discovered tea accidentally. While he was in the garden a leaf from a wild tree happened to fall into his pot of boiling water. He drank the water that had been infused with this leaf and enjoyed it so much that he went on to research the plant further. Not only did it have a pleasant flavor, but it also seemed to have a stimulatingeffect on his body. During his research, he happened to learn about the medicinal properties of this plant. There are, of course, many other legendary stories of how tea came to be discovered. Some are reminiscent of some sci-fi movies while others are more believable. But this is one of our favorites. Rather than go into a boring history lesson we will just give the highlights and timeline for you here. 2737 BC – Discovered by Emperor Shen Nung 589-618 AD – Sometime during this time tea was introduced in Japan by Buddhist monks 1607  – First major import of tea from Asia to Europe 1662 – Tea became popular within court circles in England 1680s – The Silk Road caravans established a tea trade with Russia 1689 – The first tea tax in England 1773 – Historical tea party of all tea parties in Boston 1784 – Drastic reduction of tax on tea by the British government (from 119% to 12%) 1850’s – Tea crops expand into India and Sri Lanka 1888 – British tea imports from India exceeds those from China 1908 – Thomas Sullivan accidentally invented the teabag 2015 – Tea is the number one hot beverage in the world There is so much history of tea being used in religious ceremonies throughout various cultures around the world.  It has been the choice beverage of the elite in many cultures and a coveted beverage among commoners throughout time.  It has gone from being unaffordable for the most common of people to one of the most readily and affordable beverages of today.  And throughout its history harvesting, processing, packaging, flavor profiles, preparation, and availability have changed and expanded so much so that there is something for every flavor palate. ​ While this is not an exhaustive and complete history of tea, it gives you a start.  There are literally tons of books on the subject that one could get lost in the world of tea so easily.  So we’ve just added the highlights here as a start.

Unleash Your Creativity with Custom Tea Blending At Steep Right Up, we believe that tea is not just a beverage, but a form of art. That's why we are excited to introduce our new custom tea blending service! Now, you can create your own unique tea blends and explore endless flavor possibilities. With our custom tea blending, you have the freedom to choose from our wide selection of high-quality loose leaf teas, herbs, and spices. Whether you prefer a soothing herbal blend, a bold black tea, or a refreshing green tea, we have the perfect base for you. Then, it's time to get creative! Add in your favorite flavors, such as fruity notes, floral accents, or aromatic spices. The possibilities are endless, and the choice is all yours. Not only is custom tea blending a fun and creative experience, but it also allows you to tailor your tea to your specific preferences and needs. Looking for a tea that promotes relaxation and sleep? Blend together chamomile, lavender, and a hint of vanilla. Need an energy boost? Try combining black tea, ginger, and citrus flavors. The possibilities are as vast as your imagination. Our knowledgeable Tea Blenders are always here to guide you through the blending process and offer suggestions based on your taste preferences. We want to ensure that every cup of tea you create is a masterpiece that brings you joy and satisfaction. In addition to our in-store custom tea blending, we are also excited to announce that we will be launching an online platform soon. This means that no matter where you are, you can still enjoy the experience of creating your own custom tea blends. Stay tuned for updates on our website! So, why settle for ordinary tea when you can create something extraordinary? Unleash your creativity and embark on a journey of flavors with our custom tea blending service. Visit us at our physical store at 111 W Main Street, Ste 200, Garner, NC 27529, or stay tuned for our online platform. Get ready to steep right up and discover a whole new world of tea!

While yes, Matcha is technically a Green Tea, we felt it deserved a page all of its own. What is Matcha?  It is traditional Japanese ceremony tea.  The leaves are shade-grown for two weeks prior to harvesting.  This method helps to concentrate the amount of amino acids and chlorophyll in the leaves. Once plucked, the leaves are steamed and baked slowly (Tencha).  And then the leaves (minus the stems and veins) are ground into a fine powder.  The whole leaf is then consumed rather than being steeped and then discarded. Matcha has a very distinct grassy flavor that some would consider being an acquired taste. It can be taken with or without milk (milk of choice…cow, almond, coconut, soy, etc). One of our favorite ways to enjoy Matcha is as a Latte with steamed Almond Milk and a little Lavender and Vanilla flavor syrup. ​ To prepare Matcha: .5-1 tsp ~ 8 oz water ~ 165 F Whisk the Matcha powder into the hot water to create a frothy beverage. In the pictures above there is a noticeable difference in color between the Chinese and Japanese Matcha. Japanese Matcha is of a much higher quality than the Chinese counterpart. This is in part due to the way in which it is harvested. The Japanese Matcha is grown under shade for a few weeks prior to harvesting. This helps to promote the concentration of chlorophyll into the leaves which gives it that darker hue. Japanese Matcha is also a much finer consistency making it a much better option for mixing with water (better mouth feel, more of a silky texture,,,kw rather than grainy, making it more palatable). Japanese Matcha is also harvested from much older plants that have had time to develop and produce more flavorful crops. We offer Japanese Matcha in 2 different sizes: 1 ounce Tins & 2 ounce Tins

Are you a chocolate fan? Love the cool and refreshing taste of mint? Need a little something extra after a long day? Mmmmm Give a Choco-Mintini a try. It’s sweet. It has a little kick. It’s fresh and minty. Can’t go wrong. Choco-Mintini Looking for that perfectly sweet and creamy treat? This is it. Refreshingly minty. Perfectly sweet & creamy. Print Recip Prep Time 5 minutes mins Cook Time 5 minutes mins Total Time 10 minutes mins Servings (varies according to glass size) Course Beverage Equipment Tea Steeper Tea Pot/Kettle Cocktail Shaker Martini Glasses Ingredients 2 tsp 2 tsp Mint Chocolate Chip Loose Leaf Tea 8 oz Distilled Water 3-4 oz Gin or Vodka your preference 2-3 tsp Créme de Menthe Sugar crystals for the rim Sweetener of choice to taste Instructions Heat water to 212°F Steep tea in hot water 5 minutes Lightly sweeten tea if desired while it is hot Coat martini glass rims with sugar crystals Fill shaker with ice and add tea concentrate, alcohol, créme de menthe, and shake well Strain into martini glass(es) Optional: Top with crushed Andes Candies pieces Enjoy!! Notes Alcohol selection: Everyone is different and so choose according to your taste. Rims: Coat rims with cocoa, sugar crystals (colored or not), shaved chocolate, or other sprinkles of your choosing.  Or leave uncoated if desired. Servings: We did not add a number of servings because some may want to keep it all for themselves.  🙂 Toppings:  Toppings can be anything you’d like…..Andes candies pieces, shaved chocolate, cocoa powder, a dollop of whipped cream, or other sprinkles. Chocolate sauce can also be drizzled inside the glass.  We like to use Ghirardelli Dark Chocolate Sauce.

White Tea comes from the Fujian Province of China, but it is beginning to be grown in other regions. It is the least processed of teas. The leaves are plucked before they open and are not rolled or oxidized as other teas. It is generally sun-dried. It gets its name from the downy white/silvery “fuzz” that is on the fresh young leaves. It has a delicate and sweet aroma and flavor with a very pale liquor produced.  It is not taken with milk. Due to the delicate and subtle flavor of White tea, it is perfect for blending with lighter florals and fruits that would otherwise be overpowered by other teas. To prepare White Tea: 1 tsp ~ 8 oz water ~ 175 F ~ 1-2 minutes White Tea leaves are sometimes difficult to measure by volume.  Therefore measuring by weight may be simpler.  3-4g per 8 oz water would be used.

Green tea is mostly grown in China and Japan. However, it has begun to be cultivated in many other countries. Its flavor varies from light and floral to astringent and grassy. It produces a green or yellow liquor. And is not generally taken with milk (with a few exceptions). But what makes it GREEN tea? It is plucked, withered, and rolled. It is not oxidized at all. Fresh leaves are steamed or pan-fired to stop the enzymes from browning. As with Black teas, Green teas may be found single-origin or may even be a blend of different origins. And then there are also flavored green teas.  They can be flavored with a variety of methods: herbals, sweets (such as chocolate chips, candy pieces, etc), coffee beans, natural or artificial flavorings, and even fruits and florals.  Green teas are especially good when blended with fruits and florals. ​ To prepare Green Tea: 1 tsp ~ 8 oz water ~ 175 F ~ 2-3 minutes

Dark teas are aged teas from Hunan Province of China. We include Pu’erh in this category of tea (not all companies do though) but it is a subcategory of Dark Teas. They age well and are probiotic. Dark teas actually have a very smooth and naturally sweet flavor.  Pu’erh has an additional “earthiness” to it. What makes a tea fall in this category? It actually goes through a secondary fermentation process.  It is first fermented and then pan fire dried.  It is then aged.  During the aging process bacteria reacts with the leaves which changes the chemistry, flavor, and aroma of the leaf. This process is what gives it its probiotic properties. So now what is Pu’erh tea? Pronunciation varies from culture to culture. The most common is “poo-err” or “poo-air”. Pu’erh teacomes from the Yunnan Province of China rather than Hunan (as with other dark teas). It also has more of an earthy aroma and stronger flavor than a regular dark tea. Pu’erh tea is also aged longer than dark tea. It only improves with age. The length of time it is allowed to age will vary and depend upon the flavor profile desired. As it ages it becomes more mellow and after a length of time will begin to take on its own unique aged flavor profile. Pu’erh tea is also further classified in two: raw and cooked.  Raw Pu’erh is withered, pan-fired to stop oxidation, rolled and kneaded and then sun-dried.  It may or may not be then steamed and compressed into cakes or bricks, otherwise it’s left as loose leaf tea.  After it is pressed, or not, it is then allowed to age. Cooked Pu’erh is withered and then water with a bacterial culture is added from an ancient pu’erh. It is piled up and covered for a time in a hot and humid room (turned from time to time). The amount of heat and moisture is carefully regulated throughout this time (40 days). It is then pressed into cakes or bricks or left loose leaf. It produces a very mellow cup. Many Dark & Pu’erh teas are compressed into bricks or mini (single-serve) “cakes” as is pictured above. But they are also available loose. When they are in brick or cake form a “pick” is used to break them apart so they can be used. Pictured to the left is a cooked Shou Pu’erh. Cakes/bricks can range in price from $10 – $5000. Factors that affect pricing are environmental conditions, individual farms & factories, raw material grade, tree age, processing, picking of the leaves, shape/form, and market. To prepare Dark & Pu’erh Teas: 1 tsp ~ 8 oz water ~ 212 F ~ 4-6 minutes May steep for multiple infusions. Pictured to the right is our Tuo Cha Pu’erh

Oolong tea originates from China, specifically Guangdong and Fujian Provinces and Taiwan. Its flavor ranges from rich and woody to light and delicate & from fruity to floral and falls between a green and black tea (see below for more detailed flavor description). It is served without milk. What makes it Oolong? It is partially oxidized (somewhere between black and green). The process to achieve Oolong status is labor-intensive. As with Dark Teas, Oolong is oxidized until it reaches a specific and distinct aroma. Oolong is known as the weight loss tea. The production of oolong tea involves a unique process that includes withering the tea leaves under the sun and allowing them to oxidize partially before being rolled and shaped. The degree of oxidation can vary, resulting in a wide range of oolong teas with different flavor profiles and characteristics. Oolong teas typically have a complex flavor profile that can include floral, fruity, nutty, and even creamy notes, depending on factors such as the tea cultivar, terroir, and processing techniques. The oxidation level of oolong tea can range from around 10% to 70%, with lighter oolongs resembling green teas in flavor and appearance, while darker oolongs may be closer to black tea. The name "oolong" translates to "black dragon" in Chinese, which is believed to originate from the dark, curled appearance of the tea leaves after processing. Oolong tea is often celebrated for its balance of flavors, nuanced aroma, and potential health benefits, including antioxidant properties and potential metabolism-boosting effects. Oolong tea is commonly enjoyed in various parts of China, Taiwan, and other regions with a rich tea-drinking culture. It's brewed using water that is just below boiling temperature and steeped for a few minutes to extract its full flavor. Oolong tea leaves can often be re-steeped multiple times, with each infusion offering a slightly different flavor profile. ​ To prepare Oolong Tea: 1 tsp ~ 8 oz water ~ 195 F ~ 3 minutes

Black tea is generally grown in China, India, Sri Lanka, and Africa. But you will find black teas from other regions of the world. These happen to be where the majority comes from. It is the most common tea in North America and Europe. It has a strong aromatic flavor and produces a fairly dark liquor depending on steeping time and method. Black tea generally takes milk well and is great hot or iced. And makes a nice tea latte. It is the most popular type of tea today. What makes black tea….well…..black tea? It’s all in the process it goes through. Black tea is fully fermented. But not fermented in the way we normally think (it’s not alcoholic). Fermenting is the process of oxidation of the enzymes in the leaf juices. This occurs after the leaves have been gently bruised or agitated. Have you ever seen an apple or a potato turn brown after cutting it open? This is oxidation. This “fermenting” of tea leaves will bring out the flavors, strength, and color of the infusion (liquor). The amount of fermentation is determined by the desired outcome the tea producer is trying to achieve. Fermentation is halted by the introduction of heat in a pan or a giant oven. Black teas may be found as a single origin or may even be a blend of different origins.  And then there are also flavored black teas.  They can be flavored with a variety of methods: herbals, sweets (such as chocolate chips, candy pieces, etc), coffee beans, natural or artificial flavorings, and even some fruits and florals. ​ To prepare Black Tea: 1 tsp ~ 8 oz water ~ 212 F ~ 3-5 minutes

Let’s start with a quick overview of what tea is and what it is not. What it IS……. Tea, ALL tea, comes from the same plant….Camellia sinensis. Sure, there are many varietals, but they ALL come from the same plant. This is a sub-tropical evergreen plant that is native to Asia but is now grown around the world. What it is NOT……. There are, however, many herbal beverages that are called “tea” that are in fact a TISANE because they do not contain any leaves from the Camellia sinensis plant. So any beverage that does not contain leaves from this plant is not truly “tea”. A Tisane is an herbal beverage that may be made from flowers, leaves, stems, roots, or fruits from plants other than the actual tea plant. The tea plant is actually a tree that is kept trimmed back to the size of a shrub for easy plucking. But this also helps to encourage more new growth and serves to remove any dead areas. The sinensis variety grows up to about 15 ft tall. However, there are some very ancient trees in China that are over 100 ft tall. Each plant can produce good tea leaves for about 100 years. The assamica variety can grow as tall as 60 ft. The sinensis variety doesn’t mind cooler temperatures, whereas the assamica variety prefers warmer climates. Brewed tea (liquor) contains 3 main constituents: Essential Oils that contain all the aroma and flavor Polyphenols that contain most of the health benefits Caffeine which provides the energy boost one gets from drinking it. Also found in chocolate, coffee, and Yerba Mate. There are several different “classifications” of tea. The classification is determined by the method and timing of harvest and the method of processing which will all be discussed on each type of tea page. Tea purists really only recognize Black, Green, White, Oolong, and Pu’erh (a Dark tea) as types of tea. Black Tea Green White Oolong Dark Yellow Purple Matcha Herbal Fruit Mate So what is the caffeine content in tea? This is really not an easy question to answer and not one that can be definitive by any means. The amount of caffeine in a cup of tea varies with so many different factors involved. How much tea leaf is used? How long did it steep? How much water was used? What was the temperature of the water? Water quality? How was it harvested? And what region is it from? What type is it? There is no way to answer exactly how much caffeine is in each cup of tea because it will vary too widely. Typically, there is about half as much caffeine in a cup of tea as in a cup of coffee, regardless of the type of tea. Most herbal tisanes are caffeine-free with the exception of Yerba Maté, Guayusa, and Yaupon. With that said, the caffeine in tea works differently in the body than the caffeine in coffee. With coffee, you’ll likely see a spike in energy or alertness with a crash and burn a couple of hours later. With tea, it is slow and steady without the crash and burn effect. Tea contains L-Theanine which helps to moderate the effects of caffeine in the body.

How do I store my teas? There are many different types of containers you can store your teas in.  They include glass, metal tins, and different types of bags.  Ideally, you want to avoid exposing your tea to air, light, heat, and moisture.  You’ll also want to avoid storing it near strong aromatic substances.  Like chocolate, tea will absorb the odors from foods and other things it is stored near.  Our teas are packaged in white re-closable rice paper bags that are suitable for storage.  If storing in a re-closable bag be sure to squeeze all the air out after each use.  You can also drop an oxygen absorber into the bag before closing. There are also a number of opaque glass and metal containers available for purchase at your local store. Do not store tea leaves in the refrigerator.  Condensation will form.  The teas will be exposed to moisture as well as other aromatic foods that will taint the flavor. Do not store tea leaves over or near the stove or in a window.  And some dishwashers put off so much heat that it radiates through the countertop.  Remember, heat will degrade your tea leaves. How long can you store it?  Teas don’t have an actual expiration date ….but they do have a best used by for best flavor date in order to enjoy them before they lose their flavor and vibrancy. When stored properly tea can keep for at least a season.  You can store it for even up to a year if stored away from air, light, and moisture.  However, keep in mind that the longer it’s stored the less flavor it will have when brewed.  Black teas will keep their flavor a bit longer (up to a year) than green and white teas (up to about 6 months).  Many of the dark teas actually build on their flavor profile as they age. Purchase your teas in quantities that will be used in at least the season you are currently in.  By purchasing in quantities that you will use fairly quickly (within 3 months) you are sure to enjoy it until the last leaf is steeped.