Tea Tattle – noun \'tē 'ta-təl\

1: A 17th Century disease in which the stimulating effects of tea promoted many undesirable practices in normally fine, proper English ladies and gentlemen; freedom of thought, looseness of the tongue, gossip and scandal.

2: A bogus disease treated seriously by the Court Physician in England during the 17th, 18th, and 19th centuries. Well-mannered ladies and gentlemen would never demean themselves by engaging in gossip or indecent conversation; clearly it had to be the effects of tea, a fairly new elixir from the mysterious East.

For centuries there’s been a lot of myth, confusion and misinformation about tea. For us, the worst is the false notion that tea is complicated. Honestly, it’s just leaves and water.

Our goal at Tattle Tea® is to de-mystify tea. Steeping the perfect cup of tea is simple and quick; anyone can do it. Loose leaf teas are a gourmet, premium product - but this does not mean you have to be a sommelier to enjoy them. There is an endless wealth of information about tea, but it only takes the basics to begin. Our job is to simplify tea and provide you with everything necessary to enjoy your cup to the fullest. We will slowly ease you deeper and deeper into the tea world when you’re ready.

While Tattle Tea® is a new endeavor for us, we have been selling handcrafted teas since 2004 as Coffee Bean Direct. It was time for our teas to have their own identity, so we used all the lessons we have learned over the years to really up our game. To ensure that every type of tea drinker will find their new favorite, we have expanded our line-up and created some unique and imaginative new teas to set us apart. The launch of Tattle Tea® was years in the making, but this is just the beginning. Even the wisest, most sage tea masters will tell you that there is always something new to learn.

We hear too often that tea is too fancy and complicated. For thousands of years people have been drinking tea everyday all around the world. It was never just for Emperors and Queens it was sipped by EVERYONE. Our mission is to de-mystify tea and provide you with easy tips to make drinking loose leaf tea easy.
First thing's first... always remember the Golden Rule: For the LOVE of tea do not oversteep! Oversteeping can lead to bitterness a.k.a if your tea tastes bad it has brewed too long. We have created a handy dandy cheat sheet for tea steeping perfection. Who uses a thermometer when getting a drink? After your water boils, let the tea kettle sit for the amount of time listed on the cheat sheet. Ex. Letting the pot cool for 3 minutes should give you just the right temperature for most herbal teas.
Ok, I get the basics, but I am not investing in crazy expensive tea accessories that are hard to use. Meet the $7.25 Hook infuser... Made from stainless steal. Easily hooks to your favorite mug. Extra-fine 0.3-mm hole for perfect even steeping. Colorful dish to catch water after steeping
Hold the phone... what about the different types of tea? White, Green, Oolong and Black teas all start as fresh green leaves of the same plant – Camellia Sinensis. The leaves are agitated (ex. rolling, crushing, or blending) releasing enzymes that react to air causing oxidation. This chemical reaction continues to change the tea until the leaves are heated. The final creation is determined by the method in which the leaves are agitated and the duration of oxidation. Black tea: Black teas fully oxidize and are often the strongest tasting, most full bodied teas. For a strong cup of breakfast tea that really packs a punch, try black tea. While most are very bold, they can be complex and nuanced as well. Some black teas even have flavors of malted barley or muscatel and wine. Green tea: Green teas are heated (steamed or pan fired) right away to slow oxidation. The leaves retain their green color while varying between hand-rolled pearls, gunpowder, even leaves that look like “precious eyebrows.” More flavorful than white tea, greens often taste bright and crisp with a grassy, vegetal flavor. White tea: White teas go through the least production, simply plucked, allowed to wither and then dried. When these teas are steeped, the liquor is soft with a light, delicate flavor. From earthy to sweet, white teas are often less flavorful then other varieties, yet nuanced and delightful. Oolong tea: Oolong teas are rolled and then partially dried. This process can be repeated over and over, creating a unique tea with characteristics of green and black. Oolongs range from bright green to dark, fully oxidized teas. Soft and bright like green tea, yet less grassy or vegetal, many oolongs have light floral, fruity notes. Herbal tea: Herbal teas like Rooibos, Peppermint and Yerba Mate aren’t technically tea, since they are not made from the camellia sinensis plant. These herbal infusions are so delicious we’re just going to call them tea! The most well-known is Rooibos or red tea, which is naturally caffeine free, decadent and sweet. It’s the red velvet cupcake of teas. Yerba Mate, on the other hand, is a high energy tea with an earthy flavor.