Ruibal's Rosemeade Market
3646 E Rosemeade Parkway
Carrollton, TX 75287
(972) 306-2899
Monday thru Saturday 8 A.M. to 8 P.M.
and Sundays 9 A.M. to 7 P.M.


Tea 101


To cultures around the world, brewing and drinking tea is a social rite, even an art form. Many factors contribute to the experience– the tea leaves used, the utensils, the quality and source of water used, even the atmosphere.
Tea comes in several forms. Most commonly found are either whole, loose leaves or grounds in tea bags. Loose teas are typically whole or large pieces of leaves. Typical tea bags are filled with tiny pieces of broken leaves, called fannings. They have a larger surface area than whole leaves meaning more opportunities for the essential oils (what makes tea flavorful and aromatic) to evaporate. High quality tea in bags use larger pieces of leaves so the tea leaves retain the oils and therefore their flavor. The level of caffeine is also affected by the size of the leaves. Typically the tea with more surface area releases more caffeine and at a faster rate, so tea brewed in bags will usually contain more caffeine.
Tea is made from many ingredients, but most commonly tea is made from leaves of the plant Camellia sinensis. White tea, yellow tea, green tea, oolong, pu-erh tea and black tea are all harvested from this species, but are processed differently to attain varying levels of oxidation. The most popular tea in North America, black tea is produced when withered tea leaves are rolled and allowed to oxidize (similar to how an apple changes color when the white flesh is exposed to air). This darkens the leaves and develops flavor, color and body in the leaf. When the time is right, the tea is dried to halt the oxidation process and lock in these characteristics. The result is a robust cup with bright or lively notes that are perfect for breakfast teas, with about half as much caffeine as a similarly sized cup of coffee. Green tea is extremely popular in China and Japan, and is gaining popularity in America. It is produced when tea leaves are heated or steamed right after being harvested. This halts the oxidation process, preserving the leaf's emerald hue and naturally occurring antioxidants and amino acids. The leaves are finished by rolling or twisting, and then fired. The result is a bright cup with fresh grassy notes and about a quarter as much caffeine as a cup of coffee. White Tea consists of the youngest, most tender leaves of the tea plant. The delicate leaves are simply steamed and left to dry - this means White Tea is the least processed of all teas that are made from Camellia sinensis. Some studies suggest the minimal processing of White Tea results in higher concentration of antioxidants as compared to black and green teas. Unlike black, green, and white teas, herbal teas are not brewed from Camellia sinensis, but from other various plants, flowers, fruits and herbs. In the truest sense they are not real teas, but many devoted tea drinkers find great pleasure in sipping these aromatic brews. The health benefits in herbal teas vary depending on the ingredients used.
Different kinds of teapots have distinct advantages. Cast Iron teapots are very popular for both aesthetic and practical reasons. This pot will do an excellent job of distributing the heat evenly throughout the teapot, so it extracts the most flavor and nutrients from the tea leaves. Ceramics on the other hand allow for more color and detail than some of the other options, so ceramic teapots are exceptionally pretty. Because of this, they can easily go from decoration to functional teapot. They are also priced more affordably, so they provide a great way to start making or serving tea.
Ruibal’s Rosemeade Market offers a wide variety of tea, bagged and loose. In addition to Republic of Tea, we also carry Alvita, Yogi, Traditional Medicinal, Herbal Cup, Triple Leaf, Celestial Seasonings, Uncle Lee's, Stash and many other brands.
This Saturday, March 8, from 10 am to 12 pm we will be hosting a representative from the Republic of Tea to sample some of the varieties we offer. After the sampling, there will be a presentation by Jackie Peel about making your own herbal teas.

Garden School
Garden School Classes for March 2014

  • March 15: “Make and Take” class – decorate a terra cotta pot. Create a beautiful rustic pot with Meghan Burke, one of Rosemeade’s resident artists! Meghan will show you how to personalize your pot to complement your décor. $10 materials fee, adults and children age 8 and over are welcome. Reservations and pre-payment required.

  • March 22: “All About Azaleas”. Local azalea grower Jim Speight will share his knowledge on how to grow azaleas successfully in the Dallas area. Jim will discuss growing both deciduous and evergreen azaleas. He will also give information on soil, water, and light requirements. No charge, reservations recommended.

  • March 29: “Earth Kind Principles”. Collin County Master Gardener Sheri Twiggs will return to share her knowledge on following the Earth Kind program recommended by Texas A&M University and Agri-Life Extension. Earth Kind promotes using native and well-adapted plants, minimizing turf areas, composting yard waste, soil nutrition, water conservation, minimal use of fertilizers and pesticides, and landscaping for energy conservation. No charge, reservations recommended.

Spring Forward

Don't forget to "Spring Forward" this Saturday night March 8 by moving your clocks up 1 hour. Beginning Monday March 10 our new seasonal hours will take effect. Starting Monday March 10 our new weekday and Saturday hours will be 8 AM to 8 PM and starting Sunday March 16 our new Sunday hours will be 9 AM to 7 PM.

As always, our friendly and knowledgeable staff is available to answer any questions you may have.
We look forward to seeing you soon!
Ruibal's Rosemeade Marke


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