FAQs


General, Tea Related

Black Tea

Is the world's most common variety of tea.  It is fuller-bodied and has the strongest tea taste. Black tea is made by exposing the enzymes contained within the tea leaf to oxygen which turn their color from green to brown.  Of all the major tea types, black teas undergo the longest process of oxidation.  English Breakfast and Earl Grey are two of the world’s most popular blends of black tea.

Decaffeinated Tea

Twinings teas are decaffeinated using water and liquid carbon dioxide, a natural substance which leaves no residue in the decaffeinated tea.  This process produces the best quality, primarily because the extraction process is carried out at a low temperature and in inert atmosphere.  These conditions minimize the degradation of the aromatic components responsible for the tea flavor and aroma.  Decaffeination removes most, but not all.  As an alternative, herbal teas are naturally caffeine free.

Chai

The word "chai" is the word for tea in many parts of the world. It is a centuries-old beverage whose origins are said to go back over 5000 years to India, where it then spread to Asia and the Middle East.  Chai is black tea brewed with select spices, sweetener and milk.  The spices used vary from region to region, but the most common are cinnamon, cardamom, cloves, ginger and pepper.  Chai that is found in tea bags or loose leaf form is usually unsweetened and contains no milk.

Green Tea

Unlike Black tea, Green tea leaves are not oxidized at all. To prevent tea from oxidizing, the freshly picked leaves are either pan fried or steamed prior to rolling.  This process stops the enzymatic activity in the leaf, allowing them to retain their green colour and provide a lighter tasting tea.  Green tea is mostly produced in China, where 80% of the world's Green tea is sourced.

Herbal Tea

Herbal "tea" is not technically tea, because it is not made from the Camellia Sinensis plant, thus it does not contain tea.  Instead, the more appropriate name for an herbal tea is a “tisane” or "infusion.”  Herbals teas are made from any combination of citrus or berry fruits, herbs and spices and are naturally caffeine-free.  Camomile, Peppermint and Ginger are three of the world’s most popular blends of herbal tea.

Rooibos Tea

Also known as “red” tea or “bush” tea, Rooibos is a plant indigenous to the the Cederberg mountains located on the west coast, a region of the Western Cape province in South Africa.  Caffeine free and naturally sweet, Rooibos is often used as an ingredient mixed with other types of tea.

Yes, tea (black, green, white and oolong) does contain caffeine, but at lower levels than other beverages like coffee. For example, a cup of black tea has about a quarter the caffeine of a cup of coffee, on average.

When it comes to how much caffeine is infused into tea, variables such as the amount of tea used, the size of the cup, the amount of water used and the length of brew time all play a factor.

Caffeine content (per 6 oz. serving)
Herbal Teas – 0 mg
Decaf Teas – up to 4 mg
Black/Flavoured – up to 34 mg
Green Teas – up to 30 mg
Coffee – 99 mg

No, it is not possible to remove 100% of the caffeine from the tea plant. Decaffeinated teas contain residual amounts of caffeine, about 2mg per 200ml cup.

See product page.

No.  Tea alone does not contain any calories.

No.

No.  Twinings products do not contain any of the major food allergens:

  • Cereals containing gluten
  • Crustaceans
  • Mollusks
  • Eggs
  • Fish
  • Peanuts
  • Nuts
  • Soybeans
  • Milk (except for Chai Latte K-Cup®)
  • Celery
  • Mustard
  • Sesame
  • Lupin
  • Sulphur dioxide
  • Soy Lecithin
  • MSG

Yes. 

  • All tea bag and loose tea products sold in the US & Canada are certified Kosher by the London Beth Din.
  • All K-Cup® tea products sold in the US & Canada are certified Kosher by Orthodox Union.

 
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