What is tea?

Everyday six billion cups of tea are consumed! Tea is the second beverage most consumed worldwide. All tea is made by infusing water with plant matter. The tea plant itself is Camellia Sinesis, a native of Southeast Asia. This plant grows principally in tropical and subtropical areas. Tea was first drank as a medicinal beverage in Southwest Asia. However, it was later on introduced as a recreational drink and the tea started spreading worldwide. The tea process for each kind is different, however all of them go through the Pluking, Fixing, Shaping, Drying process.

How is our tea prepared?

At LOOK, we care about offering you the best selection of traditional and blended teas. Our teas are carefully blended in Vancouver, Canada. Our selection of teas is the successful result of ongoing curiosity and experimentation.


Tea leaves and young buds are picked up carefully from the C. sinesis bushes. They are usually picked up twice a year during early spring and early summer.


This part of the process involves removing the excess water from the tea leaves. This can be achieved by either putting the leaves in a cool room or putting the leaves under the sun.


Consists of bruising or tearing the tea leaves to quicken the oxidation. The tea leaves are lightly bruised on their edges by shaking and tossing in a bamboo tray or tumbling in baskets. This also releases tea juices that help the oxidation process and change the taste of the tea.


For teas that require oxidation, the tea leaves are held in a climate-controlled room. During this part of the process the tea leaves will turn darker. The oxidation process time varies according to tea variations, factors like heat and humidity are also taken in consideration.


Fixation or kill-green consists of stopping the tea leaf oxidation. The tea leaves are lightly heated to deactivate their oxidative enzymes and to remove unwanted scents in the leaves.


Rolling or shaping is done to the damp leaves which causes the tea to wrap around itself. The rolling action removes some of the sap, essential oils and juices inside the tea leaves that enhances the flavor of the tea.


Drying or Firing

Drying is the finishing step and it an be achieved in different ways: panning, sunning air drying or baking. The most common method is baking but care must be taken in order to not over-cook the leaves.


Aging or curing is not always necessary but this step is essential for some teas to reach its drinking potential this is achieved through additional aging or secondary fermentation.