From traditional oolong, black, white, rooibos, herbal and green to specialty flavored and blooming, we offer only the finest Tea Bella teas.
TeBella Tea is a family owned company, based in Tampa, and is committed to providing quality, innovative tea and tea accessories. They have hand-selected each of their teas to meet superior standards for freshness, flavor, quality, and sustainability. From world renowned traditional teas to exceptional flavored teas, even herbal teas–it’s simply all about the tea. They take a fresh approach to a time-honored tradition, lending a modern perspective to today’s vibrant tea culture.
TeBella white tea is the least processed of the four main tea families, and comes from the dried buds and very young leaves of the tea plant. These are the newest parts of the tea plant, and so have the best nutrients the tea plant can provide. White tea goes through a simple withering process to reduce the leaf’s water content, and is then preserved through a drying process. White teas naturally undergo a very slow oxidation process. This oxidization method results in a nominal amount of oxidation, and is why white tea is so special. White tea is light and slightly sweet. Please note, contrary to many opinions, there is caffeine in white tea.
TeBella black teas are the ones that are most familiar to American and European drinkers. What happens with black tea is that the green leaves are allowed to lose the moisture found in the fresh leaves during a withering process. Once complete, the withered leaves are then rolled. This strong action mixes up compounds and anti-oxidants that ultimately give Black tea its look and flavor. Another factor in creating the flavor of the tea is the speed in which the pristine green tea leaves are turned to black. Certain teas go through a very quick process, while others a much slowed one. Black tea is fully oxidized. It is withered, rolled, heated and dried.
TeBella green tea is most often associated as the original tea. The Ancient Chinese put the green leaves into hot water to make a healthy broth, which contained many medicinal and healing properties. However, they also needed to preserve the leaves. The Chinese found that by adding the green leaves to a hot pan they could protect the tea, and by turning the leaves around with their hands, the tea would stay green and not turn brown. This method of heating also allowed for the shaping of the leaves, which the Chinese formed into interesting shapes. Green tea is never allowed to oxidize. It is heated at these high temperatures directly after harvest to completely prevent oxidization. Chinese green teas have vegetal flavors, but with more pleasant and complex flavors like roasted nuts.
Herbal & Rooibos
TeBella herbal and rooibos teas are dried plant parts and are sometimes called Tisanes. These generally do not have caffeine and are light in body. They are not from the tea plant. However there are many types of herbals. Rooibos is a native bush of South Africa, where it is cultivated and used much like the tea plant. Sometimes called bush tea or red tea, the rooibos plant has a high level of antioxidants, low caffeine and low tannin in comparison to traditional green or black teas. Rooibos is reported to assist in nervous tension, allergies and digestive problems, and is becoming more and more popular among traditional tea drinkers.
TeBella oolong tea was developed in the coastal Chinese province of Fujian, about 300 – 400 years ago. Oolong teas require much skill to release the delicious flavors and wonderful colors found in various varieties. The leaves are plucked in late spring, when the leaves are bigger and tougher. Then the tea is slowly, slowly rolled either into a long twist or into a tight ball. It is also sometimes withered to reduce the water content, heated to halt the oxidization process once the desired level of oxidization is reached, and then dried to preserve the leaf. The famous Oolong flavor is created when the leaves fall apart, and all of the sugars, amino acids, anti-oxidants found in white tea have become complex parts of the green leaf and then recombined into other compounds. In the olden days the dried teas were finished over charcoal fires, so they would be good for many months. Nowadays, ovens are used so the bright flavors and aromas of oolongs can be appreciated. However, there are some that appreciate the smokier taste of the traditional “charcoal-fired” oolongs. Oolong tea is semi-oxidized as little as 5% or as much as 70%.