A New Category of Tea

We make tea in a way that’s radically different from the rest of the world. Instead of heating + drying tea leaves like conventional teas, we flash freeze them within hours of being picked.

A health scare in the family meant we needed the most antioxidant-rich teas anywhere. We started researching tea’s health properties by looking at the existing studies. Here’s what we learned.

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

Key Learning – Part II
There is a powerhouse antioxidant in tea, called EGCG (epigallocatechin gallate). It’s antioxidant capacity is 100 times more powerful than Vitamin C and 25 times more effective than Vitamin E in protecting DNA from damage by free radicals. Research today says it is the polyphenol antioxidant with the broadest and most potent ability to protect your body’s cells from disease.

Key Learning – Part III
EGCG is highest in tea leaves in the hours immediately after they are picked. The levels drop off with exposure to heat, light and air. C. Chen, in his study entitled “Theory in Tea Processing” found 32 hours after picking EGCG levels dropped to less than half of what they were when first picked.

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

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