In the five thousand year history of tea, Black tea is a relatively new arrival. Much of the tea that the Dutch and other traders brought back to Europe from China in the 17th and 18th centuries was Green tea. Slowly, the Chinese began to change their processing methods to create products that would better endure the long sea voyages, and new Black tea styles were born and enjoyed huge success. When the British, after many trials and tribulations, figured out how to cultivate and produce tea in colonial India in the 1830s, they slowly began to supplant Chinese suppliers. By the end of the century, they would dominate the tea trade, and the Black tea styles that they would develop would become cultural icons.

It is difficult to imagine a more sterling reputation than the one enjoyed by Green tea. On a daily basis it is lauded for being rich in antioxidants and promoting human health. Green tea drinkers readily praise its diverse character and its ability to deliver energy and mental focus. The history of the drink is unparalleled, its mystique unassailable. There is so much tradition to understand, so much variety to taste our way through, that it is clear that we are only just getting to know this ancient beverage.
 
The first recorded mention of Green tea dates back to roughly 600 BC, during the Chinese Zhang Dynasty. At first, the beverage was almost certainly crude, little like the delicate artisanal work we see today. But by 780 AD much had changed. This was the year that scholar Lu Yu published his masterwork, “The Classic of Tea,” which described the refined preparation and appreciation of tea in stunning detail. Tea had begun to develop deep layers of social and cultural significance. The Japanese, who first acquired tea from China at this time, borrowed heavily on these ideas as their tea culture blossomed.
 
For much of the last three centuries, Western tea drinkers have shown a preference for Black tea. But as globalization has allowed access to high quality Green tea in all its tremendous diversity, they have begun to develop a deep appreciation for the ancient beverage. Rightfully so.

Fruit tisanes can be as diverse as the produce aisle of your local grocery store. Pleasantly tangy and boldly fruity, they often brew up a bright crimson red in the cup and make delicious iced teas.
 
The classic ingredients of any Fruit tisane are Vitamin C-rich hibiscus, rose hips, apple, lemon and orange. To this basic foundation any number of ordinary or exotic fruits can be added, and accordingly we have created flavors as diverse as Blackberry and Dragonfruit.
 
It is also worth remembering that Fruit tisanes can be an inexpensive alternative to fruit juice, whether you enjoy them ice cold or piping hot.  Unlike juice, which is packed with sugary calories, Fruit tisanes contain on a tiny amount of natural fructose, and are essentially a calorie-free treat.