Anywhere between 5-7 working days from the day the order is received

As is the norm with any agricultural product, we are unable to offer a return policy for teas ordered online.  We are, of course, always available to answer any questions you may have on your purchase.

Drinking tea regularly does boost your metabolism and provide energy, encouraging a more active lifestyle. This increased activity, since that promotes calorie burning and fat oxidation, is naturally helpful in weight loss,

Yes!  Though a cup of tea contains significantly less caffeine than a cup of coffee. Tea also has L-Theanine, which helps counterbalance the overly stimulating effects of caffeine, instead promoting relaxation and a calming affect. Should you still be concerned about caffeine, the good news is that most of the
caffeine in tea is released during the first steep, so subsequent steeps will
have much lower levels of caffeine.

A cup of tea without milk and sugar has zero calories. It is a natural calorie-free
beverage, the healthiest drink after water. The addition of milk, sugar, or other flavourings would obviously increase the calorie content.

Teas can be broadly classified into five basic types: White, Oolong, Green, Black and Pu’er. The beauty is that all these types of teas are made from the leaf of the same plant - Camellia sinensis. The differentiating factors lie in the manufacturing processes and the level of fermentation/oxidation of each type:

• White tea: The least processed, made from young tea leaves and buds that are simply plucked and dried in an undamaged state.  Whites have a delicate flavour and a light colour.
• Green Tea: Leaves are quickly steamed or pan-fired to prevent oxidation, thereby preserving the green colour and fresh, grassy flavour.
• Oolong Tea: Partially fermented, with oxidation levels between green and black tea. Depending on the degree of oxidation, this tea has a wide array
  of flavours, ranging from floral to toasty.
• Black Tea: Fully oxidised, resulting in a liquor which has a coppery colour and delivers a bold, robust flavour. This has the highest caffeine content among the four types.
• Pu’er Tea: An acquired taste.  This tea differs from the others, being allowed to age to induce a level of fermentation. The resultant liquor while strong, is enhanced by a rich, complex flavour profile which is dependent on the level of aging and fermentation.
  
  

During the manufacturing process the cells of tea leaves get ruptured releasing the sap  which, as soon as it comes into contact with humidity and oxygen, sets off a process of natural oxidation.  This
natural process, besides turning the leaf into a coppery colour, is essential for developing the flavour and taste.  It is this same oxidation process which also provides the health benefits of black tea.

• Clean, glossy, and even-sized leaves: The leaves should be free of twigs and stray particles.
• No dust, or crushed powder: Tea which is dusty or overly crushed, would generally indicate poor quality.
• Clear infusion: When steeped, the tea should produce a clear infusion, not one that is muddy or unclear.

The key to properly storing tea is to protect it from air, light, moisture and heat. To preserve the freshness and flavour, follow these simple tips:

• Avoid storing tea near any direct heat source as this is detrimental to quality.
• Tea should be stored in airtight containers. Allowing contact with moisture results in reduction and loss of flavour and aroma.
• Since moisture can compromise the tea and promote mold or spoilage, never return a damp teaspoon to the container