Oasis Baklawa

Taste the Nature for a good life

Handpicked collection of the finest Teas

We Travel across the Globe to earn the Wisdom of selecting the finest of the Tea leaves, Be it from the Sub-Tropical Hills of China or the Slopes of North-Eastern India. Whatever it may take, We make sure to select only the Best.

Our work does not end here, our Specialised Connoisseurs make the best use of their Taste Buds to create a Unique Blend by infusing them with Aromatic & Exotic Herbs and Flavours to Create a Magical experience.

All about Tea

What's TEA?

Tea is the processed leaves of the Camellia Sinesis plant. Camellia Sinensis is an evergreen shrub indigenous to Southeast Asia that thrives in subtropic and highland tropic regions. The leaves and buds (and sometimes even the stems) of Camellia Sinensis are harvested and processed in various fashions to produce the range of tea varieties available today (such as black, oolong, green, white, and Pu-erh).

With the popularity of herbal infusions in today’s marketplace (such as chamomile and peppermint), a whole gamut of brews (both iced and hot) have come to be referred to as “tea.” Technically speaking, however, only those beverages derived from the plant Camellia Sinensis should be referred to as real tea.

TEA Varieties

All types of tea begin with a tea leaf from the same plant, Camellia sinensis. How the tea leaf is processed after it is picked determines if it becomes white, green, oolong, black, or Pu-erh tea. After the tea is processed into one of the five basic types, it can also be blended, flavored, or scented.






TEA Regions

Mixtures of tea and other botanical ingredients and flavorings have increased the selection of tea available in the marketplace exponentially.  Tea (Camellia sinensis) is grown in thousands of tea gardens and estates throughout the world. While tea is manufactured in dozens of countries, the traditional tea-producing countries are China, Japan, India, & Sri Lanka (Ceylon). As with wine, variations in plant strains, soil types, altitudes, and climates lend character and flavor unique to each tea estate.




All tea from the plant Camellia sinensis contains caffeine. Decaffeinated tea is a great option for tea lovers who wish to avoid much of the caffeine naturally found in the tea leaf. However, a true caffeine-free beverage is only found in herbal infusions.


All forms of tea (black, oolong, green, white, and Pu-erh) can be decaffeinated, but only black and green teas are regularly decaffeinated.  It must be noted that decaffeinated tea is NOT caffeine-free.  The decaffeination process leaves a minute amount of caffeine in the leaf.  By law, tea labeled as “decaffeinated” must have less than 2.5 percent of its original caffeine level, which usually equates to less than 2 mg per cup. In the marketplace, tea decaffeinated using ethyl acetate is often misleadingly referred to as “naturally decaffeinated.” Currently, there are four methods of decaffeination: methylene chloride, ethyl acetate, carbon dioxide, and water. In the United States, ethyl acetate is the most widely used decaffeination method. 




Tea is the most commonly consumed beverage in the world after water. We drink tea because we enjoy it, we find it comforting, we relax with it, we socialize with it. Tea is good for our health - mental, emotional, social, and physical. An increasing amount of scientific research testifies to the health benefits of all teas, black, green, oolong, white, herbal infusions, and others. Teas contain a range of polyphenolic ingredients, which are linked with several benefits from heart health, blood pressure to potentially lowering the risk of diabetes type 2, cancer incidences, and helping with weight loss. 


Tea Brewing Instructions

If you're serious about steeping tea correctly, this chart will guide you through the water temperature, amount of tea to use, and the length of the brewing time - all of which depends on the type of tea. It's important to stick to steeping times to prevent the tea from becoming bitter. If you want a stronger tea, use more leaves instead of a longer steeping time.

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