Are you still drinking from DUST? Welcome to the world of Specialty teas.   We are proudly introducing high quality loose teas that you can enjoy and see the difference in shape, color, aroma which is vital to great tea experience.   All teas come from the same plant (excluding herbals), it all depends on where they are grown, their climate, history, tradition, skills, process etc…   There are skilled tea farmers, who care deeply about this art, and we are here to spread the true goodness of tea to you.   Dust is used for most of the tea bags which are the smallest grade used for faster steeping results. Since they are smaller, more dimensions are exposed to air. Therefore, they are easily spoiled. Studies have shown that teas freshly brewed from loose leaf and consumed right after, contain higher amounts of nutrition, and of course – much better taste.   Most Specialty teas take a while to steep. (Need patience to wake and open them up!) We believe that the entire experience and drinking sip by sip, is like Zen meditation.   Come to roji – when you feel the need to slow down in this stressful world… or simply to have fun! ;)   So sit back and relax. Please allow us to offer you a simple pleasure.

Green   Mostly from China and Japan traditionally. Due to the world demand, new coiuntries like India started to produce Green tea as well. They are non-oxidized meaning Japanese greens are steamed and Chinese greens are pan-fried to stop the process which results in their color remaining green. Japanese greens are a vegetal when steamed, and Chinese greens has spring like aroma in lighter green. There are green teas that are rosted like [Hoji-cha] (cha means tea) which infuses nutty flavor in fall-brown color, and blended like [Genmai-cha} which has a unique roasted pop rice mixed in.

Oolong Taiwan and Southern China has perfect climate for this tea. Partially oxidized. They are somewhere between green and black. Some tea growers still keeps their secret recipe (procedure) for generations to generations and over decades. Several steepings can be made from the same yixing pot.

Black (Red) India is well known for black tea production. Fully oxidized. In China black teas are categorized as Red.

White They are non-processed tea. It has a delicate and elegant taste. It is a champane of tea. If you try this tea as a first tea experience, you may find it almost like drinking hot water with a hint of taste.... but once you are into the tea world and try this again... you'll understand why this is a champane category. Pale orange-yellow infusion.

Fermented (Black) Fully fermented. They are just like vintage wines that are aged for years. More they age, the tastes gets mellower and less tacky. You can imagine prices veries depending on how aged and their conditions. There are briefly two ways of making this tea.1. Man made process to age it faster. (Generally around 2years)  2.Natural process (5, 10 years and more)

Herbal infusion / Fruit tisanes Any beverage that are infused from botanicals like roots, plants (except camellia sinensis), flower etc and they are caffeine free.