Tea myths debunked

Tea, with an ancient Chinese history of almost 5000 years, has bred a body of myths. Its wholesome flavor and health-promoting qualities have made it a revered drink that has been passed down many generations and shared across country borders. Through its dispersion, it is no wonder that parts of truth were lost and parts of myth gained, as the ancient game of Chinese whispers.

Continue reading as we raise truth to tea by getting to the bottom of common tea myths.

Tea field at Jun Chiyabari garden in Nepal


Organic cultivation is a method of tea production where there is no use of chemicals, from cultivation to cup, and it is setting itself up as a healthy lifestyle standard. Whether tea is produced organically or not, it's quality is determined by an evaluation of flavor and aroma. Higher altitudes, time of harvest, type of leaf, etc. are some conditions that craft a rich tea-experience. And many high-quality, delicious teas do not come with organic certification. 

The truth is, organic certification is just a label. Many large plantations are leveraging off the organic title while many small tea farms, that can’t afford the certification, have mastered the craft of high-quality tea through traditional practices alone.

At P & T we take important consideration of tea’s flavor and aroma as well as the traditional cultural practices of the tea-producing region. We test all teas to comply with EU Standards, as it serves as a good indicator of health quality.
Oriental Beauty oolong tea Paper & Tea Berlin


A fine oolong tea crafted by the serendipitous green leafhopper nibbling on tea leaves. A traditional cultivation method that awards this exceptional tea a natural sweetness that develops as a direct by-product of the plant’s natural defenses. An organic tea by nature and EU Standard.  

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Black Tea Seminar in gongfu at Paper & Tea Berlin


Black tea has the highest oxidation grading, but that doesn’t correspond to the highest level of caffeine. The truth is, various factors determine the amount of caffeine in tea; from where the tea is grown, to the type of leaf, when it is harvested, and the brewing technique for the end experience. As one would expect a full flavor with fine tea, it also comes with more of the chemical compounds that constitute tea, including caffeine! To guarantee tea a heady, caffeine-rich cup, drink high-quality tea.

If you need to watch your caffeine consumption try: larger leaf teas from lower down the tea plant, such as oolongs; teas that include stems of tea plants, such as a Japanese Kukicha or Houjicha; or stick to herbal tisanes as a caffeine-free alternative.

Sakura Bliss Herbal tea from Japan, Paper & Tea Berlin


A caffeine-free herbal alternative to tea. The leaves of the cherry trees have undergone oolong style treatment for a sweet and almond-flavored infusion.

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Green tea seminar table setting, Paper & Tea Berlin


Beyond flavor and aroma, tea has been associated with a significant amount of health benefits. Enhancing immune function, lowering cholesterol, preventing the risk of cancer, reducing stress levels are just a few of many claims. While it may seem like green tea champions health benefits, with its considerable title ‘fountain of youth’, it is important to note that health research efforts are heavily skewed in favor of green tea. And other tea types are yet to receive the media attention it deserves. The truth is, all tea comes from the same plant and within every tea contains a unique combination of antioxidant flavonoids and nutrients that we can benefit from. 

The health benefits of tea can be scaled on the quality of it. Teas grown at higher altitudes, with fine pluckings, earlier in spring will contain more chemical compounds, as well as a fuller flavor and aroma. Be aware of the tea’s origin and time of harvest and drink frequently high-quality tea in every oxidation grade to take advantage of all the goodness tea can offer.


P & T Origins is a fascinating exposé of what is possible in artisanal tea. And a testament to the rich and wonderful spectrum of tastes and aromas which are found in pure tea.

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One bud two leaved tea at Jun Chiyabari garden in Nepal

A Note on Tea Quality

Every teacup contains a long-stretching story that begins with a tea’s origin, type of tea leaf, time of harvest, and processing technique. These are all factors that can grant us rich leaves and our full experience of tea. As richer leaves carry more of the healthy chemical compounds and complexity, to get the most out of it drink good quality tea.

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