Select a Tea Type
Black, the world's most common variety, are fuller-bodied and have the strongest flavours. Black tea is made by exposing enzymes in the tea leaves to oxygen through a special process that turns the leaves from green to brown. Of the major tea types, black teas undergo the longest process of oxidation.
Green teas aren't oxidised at all, which lets the tea leaves retain their green colour and keep their very delicate flavour. To prevent the freshly picked leaves from oxidising, green tea leaves are either pan fried or steamed to kill active enzymes in the leaf before rolling.
Spicy and rich, Chai is in a class by itself. We expertly blend our finest black tea with the flavours of cinnamon, cardamom cloves and ginger to create a vibrant tea with a warm, soothing aroma and fresh, zesty taste.
Herbal "teas" do not come from the Camellia sinensis plant, thus they do not contain tea. They are commonly made from infusions of herbs, spices, fruits, and flowers. They are naturally caffeine-free and low in calories.
Twinings teas are decaffeinated using water and liquid carbon dioxide, a natural substance which leaves no residue in the decaffeinated tea. We believe that this process produces the best quality, primarily because the extraction process is carried out at a low temperature and inert atmosphere. These conditions minimize the degradation of the aromatic components responsible for the tea flavor and aroma. Decaffeination removes most, but not all of the caffeine from the tea.