Teas & Infusions

Teas & Infusions

Tea Bridge London, a bridge between your taste buds and heaven!!

Tea  is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia Sinensis, anevergreen shrub native to Asia.

After water, it is the most widely consumed drink in the world.

Tea Bridge London, a bridge between your taste buds and heaven!!

Tea  is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia Sinensis, anevergreen shrub native to Asia.

After water, it is the most widely consumed drink in the world.

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Subcategories

  • Black Tea

    Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavour than the less oxidized teas.

  • Pu-erh

    Pu-Erh or Pu-er are teas whose leaves are re-hydrated after fermentation,to enable a second fermentation: they are called post-fermented teas.

  • Blue tea

    Oolong is neither a black tea nor a green tea; it falls into its own category of tea. This  speciality, which had originally been produced in the Taiwanese mountains, after plucking, the teas are fermented to approximately 50% and then wilted in the sun.

  • Green Tea

    Green tea is a sharp tea made from tea leaves that have been steamed and dried quickly without fermenting. This teas are not unoxidized because tea leaves begin to slowly wither and oxidize the moment they are plucked, something that is unavoidable since hours may elapse from the time of picking to the time of processing.

  • White Tea

    The name "white tea" derives from the silvery-white hairs on the still unopened buds of the tea plant. These buds and unfurled leaves from the newest growth on the tea plant are handpicked and then quickly and meticulously dried, so the leaves are not allowed to oxidize as long as leaves plucked for green or black tea production.

  • Rooibos

    Rooibos is a beverage that is made from a southern African shrub (Aspalathus cedarbergensis) of the family Leguminosae. Generally, the leaves are oxidised ("fermentation" in common tea processing terminology). This process produces the distinctive reddish-brown colour of rooibos and enhances the flavour. Unoxidised "green" rooibos is also produced.

  • Herbal Infusions

    Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water.

    A Herbal Infusion is a method in which dried herbs or fresh herbs are infused or placed in a cup of hot water between 4 to 7 minutes and strained.

  • Fruit Infusions

    The aromatic infusions of dried fruits they are natural, without preservatives or chemical additives are a fantastic supply of vitamins and minerals in addition to providing delicious drinks to make hot, cold or fermented.