All teas start out the same way. Leaves are picked from a plant called Camellia sinensis. It’s how those leaves are then processed – or oxidized – that determines whether the finished tea will be black, white, green or oolong.

Oxidation starts once the leaf has been plucked from the plant and is exposed to heat, light, and air – through processes such as drying, withering, rolling and cooking.

Science tells us as tea leaves are exposed to heat, light and air, their nutritional properties decrease. And we have confirmed it with our own testing, conducted by an independent bioscience lab. Even with finished green and white teas (the least processed traditional teas), research studies have concluded that the less you manipulate the leaf, and the less heat you expose it to, the higher the antioxidants.

Because we want to maximize antioxidants (and one in particular called EGCG), we minimize the oxidation process by freezing tea leaves within hours of when they’ve been picked.

Our process is simple. Pick, wash, freeze. That’s it. The result is a super healthy, straight-from-the-field tasting tea.