Help - Frequently Asked Questions
WEBSITE QUESTIONS & ANSWERS
PRODUCT QUESTIONS & ANSWERS
What is the minimum order requirement? [Back To Top]
We are current requiring a minimum order of $15. If you would like to order less, our cart will add the remaining amount to make your total at least $15.00.
How long will my order take to get to me? [Back To Top]
For most tea and tea ware, our ship time within the US is 7 - 10 days. For some products and special orders, we will give a quote.
How much will shipping cost? [Back To Top]
Shipping is calculated based on the approximate weight of your package. When you put items in your shopping cart, the shipping cost is calculated and adjusted according to the items you put in your cart. If you'd like to know how much your shipping cost would be for your order, input your zip code on the shopping cart page to calculate before checking out.
How do I place an order online? [Back To Top]
Ordering online is simple and fast with TheWholeLeaf.com. As you're browsing through the products, when you see something you like, simply click on the button 'Buy Now'. Once you have clicked this button you will be redirected to your shopping cart. The shopping cart page will show everything you've ordered. If you'd like to continue browsing the online site then just click the box that says "Continue Shopping" in the lower right hand corner of the page. Once you have added all the items you'd like to your shopping cart, click the "Checkout" button. You will then be redirected to the login page. After you have confirmed the information, your order will be placed and you will receive an e-mail confirmation.
What other ways can I place an order? [Back To Top]
- Mail in your order
You can mail your order to us anytime to the following address:
The Whole Leaf
4966 Santa Monica Ave., Suite C
San Diego, CA 92103 USA
Please note your billing, shipping address, and your payment options. If you are sending a check, please enclose driver’s license number for verification. You can also mail in a money order or cashiers check. You can also pay by credit or debit card by writing the card number and expiration date on your order form.
What guarantee do I have that I will be happy with my order? [Back To Top]
We want to do all that we can to see you as a customer again. Even more than this, we want you to be so happy with your purchase that you can tell someone about us. All items are double checked before they are shipped to you to be certain that you are only getting the highest quality product. If you are unhappy with your purchase for any reason at all, you can return it for a full refund or exchange: whichever you choose.
All returns must be undamaged and returned within 30 days of your purchase for a complete refund. Items must not be used, soiled or laundered.
How do I change or cancel an order? [Back To Top]
Whenever you need to change or cancel an order, please call our offices at 619-226-2853. Tell one of the representatives what you would like to change, or if you would like to cancel the order. They will look up your order and process the change for you. Make sure you call before 1PM PST on the day that you place your order to make any changes or to cancel; because after that time your package may have already shipped.
How can I place an order without using my credit card? [Back To Top]
There are other payment options available at the Online Shop using which you can use to pay for an order. Select the option most suitable to you in the "Payment Method" area. For example, if you wish to pay by Check, select this option to create the order. You may send your check to our address by quoting your order number. If you need any further assistance, please contact our Customer Service Department at 619-226-2853.
What is the caffeine content in tea vs. coffee? [Back To Top]
The caffeine content for an average cup of green tea is usually stated at around 15 - 20 mg. per 8 oz. cup. Coffee, by comparison, can range from 100 - 140 mg per 8 oz. cup, depending on the method of brewing used. Caffeine content in highly oxidized teas, like very dark oolongs and black tea, can range up to 50 mg of caffeine per 8 oz. cup, almost half that of coffee. In our experience, the greener and fresher the tea, the lower the caffeine content.
What is tea, and what part of the plant is used to make tea? [Back To Top]
Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. White tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation.
The name sinensis means "Chinese" in Latin. Older names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.
Camellia sinensis is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below two metres (six feet) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals.
The seeds of Camellia sinensis and Camellia oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetical purposes and originates from the leaves of a different plant.
The leaves are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are darker green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks.
(from Wikipedia)
What is the chemical composition of tea? [Back To Top]
Tea contains catechins, a type of antioxidant. In fresh tea leaf, catechins can be up to 30% of the dry weight. Catechins are highest in concentration in white and green teas while black tea has substantially less due to its oxidative preparation. Tea also contains the stimulants caffeine (about 3% of the dry weight and typically 40 mg per cup of prepared tea), theophylline and theobromine, the latter two being present in very small amounts.
Catechins are bioflavonoids, polyphenols and powerful anti-oxidants. The best source of catechins is white tea, with green tea coming close. Catechins are linked to evidence of fighting tumors as well as enhancing immune system function, due to their polyphenol antioxidant character, which is well established in scavenging reactive oxygen species.
Theophylline is a methylxanthine drug used in therapy for respiratory diseases such as COPD or asthma under a variety of brand names. As a member of the xanthine family, it bears structural and pharmacological similarity to caffeine. It is naturally found in black tea and green tea.
Theobromine is a stimulant frequently confused with caffeine. Theobromine has very different effects on the human body from caffeine; it is a mild, lasting stimulant with a mood improving effect, whereas caffeine has a strong, immediate effect and increases awareness.
Leaves of Camellia sinensis, if not dried quickly after picking, soon begin to wilt and oxidize. This process resembles the malting of barley, in that starch is converted into sugars; the leaves turn progressively darker, as chlorophyll breaks down and tannins are released.
This is why it is generally accepted that the greener and fresher the tea, the more beneficial compounds, such as catechins, it contains. More oxidized teas contain fewer antioxidants, and more tannins and other less beneficial substances. While all tea contains tannins, using fresher tea, and preparing it properly (such as using Gong Fu or Gai Wan style) can reduce the number of tannins released into your cup.
How many different varieties of tea are there? [Back To Top]
There are many different varieties of tea, the most common of which are listed below:
White tea
Young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. White tea is produced in lesser quantities than most of the other styles, and can be correspondingly more expensive than tea from the same plant processed by other methods. It is also less well-known in countries outside of China, though this is changing with the introduction of white tea in bagged form.
Green tea
The oxidation process is stopped after a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate leaves or rolled into small pellets to make gun-powder tea. The latter process is time-consuming and is typically done only with pekoes of higher quality. The tea is processed within one to two days of harvesting.
Oolong
Oxidation is stopped somewhere between the standards for green tea and black tea. The oxidation process will take two to three days. Along with Pu-erh, oolong is the tea most frequently prepared with the traditional gong fu style. Green oolongs tend to have very grassy, crisp characteristics, while dark oolongs tend to be smoother and somewhat sweeter. Oolongs in between the two (ban sheng ban shou; half fresh half dark) can carry the characteristics of either, depending on the level of oxidation.
Black tea/Red tea
The tea leaves are allowed to completely oxidize. Black tea is the most common form of tea in southern Asia (India, Sri Lanka, Bangladesh, Pakistan etc) and in the last century many African countries including Kenya, Burundi, Rwanda, Malawi and Zimbabwe. The literal translation of the Chinese word is red tea, which may be used by some tea-lovers. The Chinese call it red tea because the actual tea liquid is red. Westerners call it black tea because the tea leaves used to brew it are usually black. However, red tea may also refer to rooibos, an increasingly popular South African tisane. The oxidation process will take around two weeks and up to one month. Black tea is further classified as either orthodox or CTC (Crush, Tear, Curl, a production method developed about 1932). Unblended black teas are also identified by the estate they come from, their year and the flush (first, second or autumn). Orthodox and CTC teas are further graded according to the post-production leaf quality by the Orange Pekoe system.
Pu-erh (Pu'er; Pu Er)
(also known as Póu léi (Polee) in Cantonese), Two forms of pu-erh teas are available, "raw" and "cooked". "Raw" or "green" pu-erh may be consumed young or aged to further mature. During the aging process, the tea undergoes a second, microbial fermentation. "Cooked" pu-erh is made from green pu-erh leaf that has been artificially oxidized to approximate the flavour of the natural aging process. This is done through a controlled process similar to composting, where both the moisture and temperature of the tea are carefully monitored. Both types of pu-erh tea are usually compressed into various shapes including bricks, discs, bowls, or mushrooms. Compression occurs to start the second oxidation/fermentation process, as only compressed forms of pu-erh will age. While most teas are consumed within a year of production, pu-erh can be aged for many years to improve its flavour, up to 30 to 50 years for raw pu-erh and 10 to 15 years for cooked pu-erh, although experts and afficionados disagree about what the optimal age is to stop the aging process. Most often, pu-erh is steeped for up to five minutes in boiling water. Additionally, Some Tibetans use pu-erh as a caloric food, boiled with yak butter, sugar and salt to make yak butter tea. Teas that undergo a second oxidation, such as pu-erh and liu bao, are collectively referred to as black tea in Chinese. This is not to be confused with the English term Black tea, which is known in Chinese as "red Tea".
Yellow tea
Either used as a name of high-quality tea served at the Imperial court, or of special tea processed similarly to green tea, but with a slower drying phase.
Kukicha
Also called winter tea, kukicha is made from twigs and old leaves pruned from the tea plant during its dormant season and dry-roasted over a fire. It is popular as a health food in Japan and in macrobiotic diets.
Genmaicha
literally "brown rice tea" in Japanese, a green tea blended with dry-roasted brown rice (sometimes including popped rice), very popular in Japan but also drunk in China.
Flower Tea
Teas processed or brewed with flowers; typically, each flower goes with a specific category of tea, such as green or red tea. The most famous flower tea is jasmine tea ( H¬eung Pín in Cantonese, Hua Chá, simply flower tea, in Mandarin), a green or oolong tea scented (or brewed) with jasmine flowers. Rose, lotus, lychee, and chrysanthemum are also popular flowers.
What is the difference between tea bags and whole leaf tea? [Back To Top]
Tea bags are made with ground and powdered tea, which drastically changes the taste and (perhaps) the health benefits of green tea. In the past (such as the Song dynasty a thousand years ago), powdered teas were made with the finest tea, and crafted completely by skilled labor. Today, with the exception of the powdered tea used in truly special Japanese tea ceremonies (the direct descendant of the Song ceremony), the vast majority of powdered tea is made with poor or indifferent tea leaves from different plants, processed entirely by machines, and devoid of any special care or attention to flavor. The result is a green tea which can rarely be served without blending (many common green tea bag varieties include citrus or ginseng flavors), and which is characterized by a very strong, sour, bitter tannic taste. Furthermore, tea bags can rarely be brewed beyond a cup or two, with the second being distinctly weaker than the first.
Whole leaf tea on the other hand, simply by virtue of being whole, releases tannins into the water more slowly, and so, especially if prepared correctly, can have a much mellower and palatable taste. If over steeped, whole leaf tea can sometimes be as sour as powdered tea, but rarely as bitter or overly tannic in flavor. Whole leaf tea, except for the very lowest grade, is composed of a single type of tea, and so can be identified according to the particular characteristics of that tea, in much the same way as fine wine. Whole leaf teas, whether green, white, oolong, or what have you, all have distinctive flavors that can be enjoyed over many, many cups when brewed with the gong fu tea style. Using small, traditional yixing teapots, mid to high grade whole leaf teas can be brewed for 10 or more pots, some teas lasting hours before the leaves are exhausted. Low-grade whole leaf teas are also machine-processed, and often contain leaf fragments and broken leaves. The higher the grade of tea, the less fragmentation that occurs with the tea leaf, which corresponds to better taste and greater number of steepings. The highest grades of whole leaf tea exhibit tea leaf-clusters composed of two leaves and a bud (liang ge ye yi ge xin).
How do you prepare tea? [Back To Top]
Tea can be prepared in many ways, both hot and cold. While there are many excellent recipes for iced tea, we will focus here for the most part on methods of hot preparation, with the exception of our favorite method of making iced pu'er.
The three most important things you need to prepare tea under almost any conditions are: tea, water, and vessel.
We naturally prefer whole leaf tea, although any kind of tea can be used, the fresher the better (unless you are making pu'er, which is best aged). The most important considerations for water are quality and temperature.
Good quality water is pure, either filtered or fresh from a mountain source. We do not encourage the use of distilled water (for reasons of taste), but it is far better than tap water. Bamboo charcoal (available on our site) can be used to improve the flavor and quality of distilled or tap water, and we use it universally regardless of the quality of water we have to work with (for more on bamboo charcoal, see our product description). Good quality filtered water can usually be found at water stores or any business which has a high-capacity filtration system. With quality water, the next consideration is temperature, which first depends on the type of tea to be brewed, and to a lesser extent on the properties of the vessel to be used. Every type of tea, whether "white", or "oolong", or what have you, has an optimal brewing temperature range, depending on the strength of tea you enjoy. You will find temperature recommendations within each tea entry on our site, but feel free to find your own optimal temperature that suits your taste. In general, delicate teas can be "scorched" if brewed too hot, and some heavier teas might not release their full flavor if brewed too cold. There are many ways to ensure optimal brewing temperature, the best of which is using specially designed electric tea kettles, which allow greater control in water temperature than standard kettles, and the best of which are designed to accommodate cooking thermometers for highest precision.
The vessel itself can range from a coffee cup to a hand-made "yixing zisha zhu ni (master clay) gong fu" teapot, and its construction and thermal properties will have a significant effect on the taste of the tea being brewed. Open vessels, such as coffee cups, mugs, offer a quick and simple approach to brewing tea. Simply throw a pinch of loose tea into the bottom of the vessel, then add water at the appropriate temperature. Allow the tea to steep for several minutes, during which time the dry leaves will slowly sink to the bottom of the cup. Because the vessel has an open top (unlike a teapot), it will cool much more quickly, reducing the chance of scalded tea even if water is added at a high temperature. A good precaution though, would be to use water slightly cooler than usual, since the steep time in a cup or open vessel is much longer. Once the leaves begin to fall to the bottom, you can enjoy without worrying about straining the tea with your teeth. After the first cup, an open vessel of loose leaf tea can usually be brewed through a number of cups, sometimes for more than an hour or two. Simply add more water, and let steep a bit. Once the leaves are open, the flavor will be released more quickly until the leaves become exhausted (the exact time of which depends on the quality of the tea).
Using a teapot, large or small, requires a different process. For a large pot, use a style we call "English style", or "Family Pot" style. Simply put, heat the pot by filling it with near-boiling water, then pour out the water. Put a pinch or so of loose leaf tea into the pot, shake the pot slightly, then wrap it in a small towel. This "opens" the tea, allowing it to begin to unfurl before the first pot of water is added. The aroma and flavor of the tea will begin to come out at this point, and if you choose, you can allow your guests to smell the contents of the pot before water is added. Be sure not to allow anyone to breathe over or into the pot, as this may negatively influence the smell of the tea. Then, the first pot of water is added. In the case of "family" style, this will be the first pot you drink. Let sit for a minute or so, then serve. In the case of gong fu tea (which will be dealt with separately), this first pot is called "washing" or "rinsing" the tea (xi cha). This is poured out (not drunk), then another pot of water is added. This, the second pot, will be the first you will serve to your guests. For further details on gong fu tea ceremony, see below.
What is a gong fu (kung fu) ceremony? [Back To Top]
Gong Fu tea ceremony is a method of preparing loose leaf tea that originated in Fujian province during the late Ming Dynasty about 450 years ago. Unlike the traditional Japanese tea ceremony, which is descended from the Song Dynasty method of preparing whisked powdered tea, the Gong Fu ceremony is less ceremony and more a simple method of skillful preparation, hence the name (which means something done with skill). Gong Fu tea is not a religious or ritual process, although it can be made to be so; rather, it is a way of making tea that brings out the very best in both the tea leaf itself, and the appreciation of those who enjoy it.
Gong Fu tea requires more than simply tea, pot, and water; a range of tools is needed (although far short of the 22 or so in common use during the Song) for optimal preparation, good teapots and high quality tea, and the most important ingredient--time. Gong Fu preparation is a process that allows tea to be enjoyed to its fullest, and is by nature a social as well as aesthetic experience. The tea pourer should have at a minimum the following items at his or her disposal: yixing zisha teapot; yixing zisha pouring vessel (cha hai); tea tray; tea cups; tea tools; hand towel; kettle; pure water; loose leaf tea. For more information about each of these items, please see our product entries.
To prepare Gong Fu tea, place the tea tray in front of you, with the hand towel folded in half and tucked under the edge of the tea tray. Place the teapot, pouring vessel, and teacups on the tea tray. Place the tool set to your right or left, whichever is convenient, and the tea kettle on the other side (if your kettle is not electric, place a hot pad in that position, then move the kettle to the hot pad when the water is ready). Your guests will sit in front of you, and to either side. After you heat the first pot of water, pour hot water into the teapot, pouring vessel, and tea cups, then let sit for a moment. Use the tongs in the tea set to pick up the tea cups, and pour the water out over the other cups and tray. Repeat this process one more time with the cups while the teapot and pouring vessel are heating. Place the tea cups on the edge of the tray closest to each guest. Next, pour the water in the pouring vessel (now referred to as "cha hai") over the teapot. Now, empty the contents of the teapot into the cha hai by placing the teapot into the cha hai. A correctly made teapot will balance perfectly into the cha hai. Practice slowly until you get the knack. Now, place you tea leaves into the teapot, making sure not to leave the lid off for too long (you don't want to let the heat out of the pot). When you remove the lid from the teapot, always keep it in a safe place, such as the top of the cha hai, or on the towel in front of you. The lid of the teapot is the easiest part of the set to break, and it is important to always keep track of where you put the lid. After you place the dry leaves in the pot, replace the lid, and carefully wrap the teapot in the towel, and hold it in your hands for half a minute to a minute. This will heat the tea, and begin to release the aroma and flavor of the tea. Now, replace the teapot on the tray, and the towel in its place in front of you. Hold the teapot out to each guest in turn, and lift the edge of the lid slightly for each guest, allowing them to breathe deeply for a few seconds to savor the aroma of the tea. Make sure no-one breathes on or over the teapot. After all of the guests have smelled the tea, smell it yourself, and replace the teapot on the tray. Now begins the "washing" (xi cha) of the tea. Place the lid of the teapot on the cha hai or towel. Make sure the water is the correct temperature for the tea you have selected (generally between 175 and 190 degrees), and pour it into the teapot. Immediately replace the kettle to your side, and the lid on the pot. Wait a second or two (no longer), then pour the contents of the teapot into the cha hai. Try to make the teapot balance on the cha hai. If your teapot does not fit into the cha hai, hold the teapot over the cha hai until all of the liquid has drained from the teapot. Replace the teapot on the tray, and refill it with water. The tea is now washed, and you may begin brewing. Let the tea steep for 10 to 15 seconds, during which time, slowly pour the contents of the cha hai over the teapot. The cha hai is now empty, and your first pot of tea is ready to be poured into the cha hai. Again, make sure the teapot is drained completely, then replace it on the tray. Pour tea for each guest, starting on your left, filling each cup about 3/4 full. If there are more guests than tea, feel free to pour smaller amounts. In all cases, make sure you keep a small amount of tea at the bottom of the cha hai to serve as a "starter" or "root" for the next and subsequent pots of tea. Each guest should take their cup, inhale the aroma of the tea (remember not to breathe over the tea), then sip three times to drain the cup. If you are using smelling cups (wen xiang bei), the first two pots served are the correct time to use them (see smelling cups for details), after which they are rinsed and removed from the tray. After you have enjoyed your cup, refill the pot, then steep for 15 to 20 seconds. Each pot thereafter should steep half again as long, until the seventh pot or so, at which point you may steep for several minutes at a time. At no time should you use boiling water (unless making an especially earthy pu'er), and each steeping should use slightly cooler water than the pot before. The leaves open more after each steeping, and once they are fully opened, using cooler water keeps them from being "scorched" and releasing an overly tannic taste. Depending on the quality of the tea, you can brew 7 to 15 pots of tea, some more, some less. Many poor quality loose leaf teas only pour three pots, while others, such as some of our premium oolongs, have been known to pour for an entire evening! Once the flavor of the tea begins to become a bit weak, retire the tea before it loses its character completely and is no longer of interest to your guests. It is best to quit while you are ahead, and leave a pleasant memory of the tea just served. Once you have finished with a particular tea, use the pick from the tea tool set to remove all of the wet leaves from the inside of the lid and pot. If you are using a tea bowl (cha wan), place the leaves there. If not, place them in a container or bucket to the side. You can use the leaves later as mulch or even dry them and use them to stuff cushions and pillows as we have done! Once you have removed the wet leaves from the pot, rinse the pot and cups with hot water, and begin the process again with a new tea. Don't forget to fill the teapot with hot water each time you start a new to make sure that it is properly heated, and that you have enough water to pour into the cha hai, which will then be used to pour back over the teapot to heat it from the outside during the "xi cha" process.
How do you store/preserve tea? [Back To Top]
We always keep our tea in special freezers devoted exclusively to our tea. If a bag is sealed (un-opened or heat-sealed), you can place it directly into the freezer, and your tea will keep its flavor and freshness perfectly for 6 to 12 months. Most teas can be kept in the freezer up to 3 years with slight degradation in quality provided there is no fluctuation in temperature, and the bag is perfectly sealed.
If you have already opened your tea, and if you do not have a dedicated tea freezer, then simply place your tea bag in a Ziploc freezer storage bag, seal it, then place it inside another, then finally a third Ziploc freezer bag. This will help keep the smells of the other contents of your freezer from affecting your tea, and will keep out moisture and help prevent freezer burn.
Where does our tea come from? [Back To Top]
A. Our green teas are mainly from Anhui province, with some from Zhejiang and Fujian. Our white teas are from Fujian, as are our green rolled oolongs and tie guan yin, and our unrolled dark oolongs. Our best dark rolled oolongs come from the Nantou region of Taiwan, while our phoenix oolongs come from Guangdong. Our Pu'er is all from Yunnan, although we are always on the lookout for Tibetan pu'er!
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