Tea varieties: All teas are made from the leaves of tea plant. The cultivar, the climate, region determine the variety. How the tea leaf is picked, when it is picked determine the quality, machine harvested or hand picked, pick only the bud or the top three leaves? Picked in Spring, Summer or Fall also matters. Degree of oxidation differentiate the white, green, oolong and black teas.

Wilting; Is to cause some dehydration of the freshly picked leaves for subsequent processes. It can be outside in the sun, under shade or indoor with hot air.

De-enzymation: Use dry heat or steam to deactivate the live enzymes in the tea leaf to stop the self oxidation in the presence of air.

Kneading: To bruise the leaf which facilitates the contact of air to induce oxidation. White tea, green tea, matcha have very low degrees of oxidation, oolongs are partially oxidized and black tea is fully oxidized.

Oxidation: Oxygen in the air with the help of enzymes in the tea leaf converts the tea flavones (polyphenols, catechin) in a cascade of conversions into oolong or black teas. Degree of oxidation is controlled by temperature and time. It takes the skills and art to produce the tea with the prescribed degree of oxidation.

Fermentation: Place the de-enzymated tea leaves in a humidity and temperature controlled environment so the natural occurring micro organisms in the storage area can strive. This process can also be carried out without the humidity or temperature, just stored in the warehouse for a slow natural process to achieve higher quality tea but it can take many years.

After coming to the U.S. from Taiwan in 1964, Paul Shu studied at Notre Dame, receiving a masters degree in chemistry. He went on to earn a Ph.D., also in chemistry, from the University of Michigan. He later worked as a research scientist at Johns Hopkins, the 3-M Company, and Mobil Central Research.  

Paul’s idea to open his own business evolved gradually. “I like to help people,” he explains. “I can combine the knowledge and skills I acquired in research and apply them here. My hope is not just to sell you something, but to show you choices and help you to make a smart decision and find what is best for your situation and beneficial to your health.”  

When Paul Shu opened his shop in 1996, his focus was on teas and herbal supplements and remedies. Paul always wants his store to be educational, with friendly conversation and advice. Customers can ask about the variety of teas and the different formulations and remedies available. Paul enjoys helping people understand the benefits of these products, and encourage them to take care of their health with a healthy life style based on science and the nature's way.  

We sell only the best and second-best in quality. Holsome Teas is very proud of our products and the knowledge we can offer people. We don’t sell anything that has been hyped or promoted. Everything we have is high quality, and we always ask, “Is this item helpful and useful to people?” We never make recommendations about anything we don’t know or am unsure of.

Holsome enjoys serving the community as a source of information, as well as as to offer fine products for health and prevention of illness.