All About Tea

Green, black, white and yellow teas etc. all originate from the same tea plant, they differ only in the way they are processed.

Tea is a natural product, which is made durable by reducing its humidity content. It should be stored in a cool and dry place. The tea retains its original taste when kept in a tightly closed container, away from strongly smelling foodstuff such as spices.

The most important grades are:

BP = Broken Pekoe, PF= Pekoe Fannings, PD = Pekoe Dust

Generally it is differentiated between leaf teas and broken teas. The small-leafed broken teas, which are cut during the repeated rolling, are naturally very high yielding. The smaller the leaf, the stronger the infusion.

Explanation of the abbreviations considering some examples:

SFTGFOP - S (Super) F (Finest) T (Tippy) G (Golden) F (Flowery) O (Orange) P (Pekoe) - large leaf
FP - F (Flowery) P (Pekoe) - small leaf
GFBOP - G (Golden) F (Flowery) B (Broken) O (Orange) P (Pekoe) - fine broken
BOPF - B (Broken) O (Orange) P (Pekoe) F (Fannings) - fannings
CTC - C (Crushing) T (Tearing) C (Curling) - round leaf

BLACK TEA - fascinating in its diversity

Floral-scented Darjeeling, dark, spicy Assam or tangy Ceylon - black tea delights with its diversity of aromas.

To produce black tea, the tea leaves are wilted after harvesting and then rolled to release the cell sap, which in conjunction with oxygen triggers the fermentation of the leaf and gives it its characteristic colour and flavour.

The wide colour spectrum of dried black teas ranges from bright rusty red to a deep, dark brown. After fermentation, the tea is dried and sorted by leaf grade, from large-leaf teas and broken to powdery fannings and dust.

Black tea is not only highly appreciated because of its aroma, it also contains tannins, minerals and vitamins as well as essential oils and caffeine. The latter is only released slowly into the body, unlike with coffee. The tannins has a soothing effect on the stomach. In general the following applies: Tea that infuses for up to two minutes has a stimulating effect. If the infusion time exceeds five minutes, the effect is more soothing.

GREEN TEA - sought-after for thousands of years

Green teas – unlike black teas – are not fermented. In the production process of green teas, following the wilting, various heating methods are used to prevent fermentation, e.g. steaming (Japanese method) or roasting (Chinese method). Many high-quality varieties of Japanese green tea are shed-grown teas, meaning their leaves grow more slowly and thus contain more enriching nutrients and flavours. In China, the oxidation process of tea is interrupted with pan roasting. This also gives the tea a fine touch of roast aromas.

The tea thus retains its green leaf colour, which can range from a light, silvery green to a deep, dark green. Depending on the variety, the flavour varies from bitter to pleasantly sweet and aromatic.

Green tea is well-known for its anti-oxidant properties that have a positive effect on cell aging. Traditional Far Eastern medicine considers green tea to be a cure for many physical and psychological ailments. Today we know that this highly prized effect is due, not least, to the combination of its active ingredients, caffeine and catechin. This ensures that it is primarily the mind which is stimulated, and not circulation.

In general, green teas are not prepared with boiling hot water, instead the water is allowed to cool down to the desired temperature. Recommendations for the preparation of green tea are as manifold as the tea leaves, growing areas and processing. Depending on the type of tea and personal preference, the recommended water temperature ranges from 70 to 90 degrees Celsius and the brewing time from one to three minutes. The rule of thumb is: the better the tea, the lower the water temperature and the longer the brewing time. Green teas should definitely be infused several times. Many tea lovers particularly prefer the second and third infusion. But this, too, is a question of preference and tips on this subject fill many a guidebook.

WHITE TEA - precious and delicious

White teas such as Pai Mu Tan and Yin Zhen, Chinese for "silver needle", owe their name to the silvery white fluff that surrounds the buds of the tea plant - a first hint to their exquisite taste.

Only the unopened buds and most tender leaves are harvested in the spring for white tea. Thanks to particularly gentle processing, the tea retains its original mildness and tastes fresh and slightly sweet in the infusion. White tea doesn’t get bitter, meaning it can be infused multiple times. The aroma and intensity change in the process.

White tea not only tastes excellent, it also has a positive effect on your well-being. Just like green tea, white tea can have both a stimulating and a calming effect.

OOLONG - the right balance for a mouth-watering treat

Oolong means ‘black dragon’ in Chinese.

Formosa (Taiwan) is the home of the world-famous Oolong teas. First-class Oolongs are produces in the northern and north-eastern mountain regions of Taiwan. The province Nantou is known as the main growing region of the classic Oolong teas. In terms of its flavour and in the production method, Oolong tea can be classified somewhere between black and green tea, it forms a category on its own. 

An Oolong tea can have more black tea or green tea characteristics depending on the direction the tea master takes in processing the tea. In the production of Oolong tea the oxidation process is stopped somewhere between a fully oxidized black tea and a barely oxidized green tea, resulting in a partially or semi/half-oxidized or semi/half-fermented tea as it often referred to. The term half-fermented is the more established one in the tea industry. An Oolong also differs in shape from black and green teas: Oolong teas are traditionally rolled, twisted or curled into tight balls or thin strands. 

Their flavour is slightly sweet, even with an elegant, flowery, peach-like note.

Milky Oolong - You’ll encounter lots of legends about this tea that creates a firework of flavours on your palate. An excellent Oolong-tasting tenderly sweet with a note of creamy milk. This tea is to be prepared like a green tea. There are lots of legends told about the production process. But whether its taste originates from milk water steam or other ways of flavouring we only concentrate on the final flavour which is simply overwhelm.

MATCHA - small leaf, big taste

Matcha tea is made from extremely finely ground green tea leaves. However, matcha is no “ordinary” green tea powder and has far more health-promoting effects than other green teas. This pulverized green tea is a Japanese classic and is still prepared in a special way in the traditional tea ceremonies. Many know it as "Green Chai" or "Matcha latte".

For approx. four weeks before being harvested the tea plants are shaded, so that the leaves grow more slowly. The sudden shading prompts the leaves to build up large amounts of chlorophyll, the substance that gives the leaf its green colour. Extra amino acids and fewer tannins and other bitter substances leave the Matcha with a subtle sweetness and fresh taste. The harvest is labour intensive and done entirely by hand. Each year the youngest leaves are harvested just once, in spring. The leaves are then steamed and dried, and, before being ground, have their veins and stems stripped away. Only their most valuable parts are preserved for Matcha. Even the processing is anything but ordinary. Matcha is ground in stone or granite mills particularly slowly and carefully to preserve as many of its precious ingredients as possible. The result is a delicious drink that is becoming increasingly popular with tea fans – and rightly so.

During its preparation, the shining, emerald green Matcha unfolds intensive, matt-green shades, which are crowned by its grass green, creamy foam.

Its versatile flavour means it is not only popular as a drink. The green powder also plays an important role in refining dishes, and enhances Japanese cuisine in this way. 

Coffee versus Matcha

Matcha, like no other tea, has a stimulating effect. The caffeine in coffee is broken down more quickly in the body. The caffeine in matcha (theine) is released slowly throughout the whole day to be absorbed by the body. When coffee has long since stopped working, a cup of tea can carry on getting you through the day for a lot longer.

What’s more, matcha can help improve concentration. It can also help prevent aching muscles in athletes. The catechin is said to reduce the stress on muscles, making regeneration after training quicker too. 

Discover the extraordinary aroma of our organic matcha teas and be inspired sip by sip.

PU-ERH TEA - indulgence requires patience

Centuries ago Pu-Erh tea was reserved for the privileged Chinese. This tea is re-hydrated after fermentation in order to enable a second fermentation, leading Pu-Erh teas to be called post-fermented teas. Pu-Erh reveals its character layer by layer; unlike most green and black teas, its quality and flavour enhance with age. Its maturation process takes at least five years when produced using traditional methods. It is also called ‘red tea’ because of its reddish colour in the cup and is known for a very strong, earthy, slightly sweetish flavour. The older the Pu-erh, the more precious it becomes.

Chinese medicine still draws upon the health-promoting properties of Pu Erh tea today. It is said to bring the Yin and Yang of the body into harmony. The leaves of Pu Erh come from the Qingmao tea trees of the city of Pu'er in the Chinese province of Yunnan. This ancient tea variety has been grown there for almost 2,000 years.

FRUIT BLENDS - tea really can be this fruity

While herbal and fruit teas are referred to as tea in everyday speech by definition they are not teas, as they do not contain any tea leaves. Rather, they are tea-like infusions. 

At the beginning of the 1980s, the rich colours of blends composed of fruit pieces made their way into the tea shops. Without caffeine or bitter substances, the fruity, inexpensive and delicious beverages quickly conquered a new clientele. These multi-faceted creations quickly developed into a family tea which could be enjoyed by young and old alike. The versatility of fruit teas won over a large share of consumers. Hot or iced, chilled with mineral water or sparkling wine, fruit teas are a real treat.

The main ingredients of fruit tea blend are mild, sweet apple pieces, fruity rose hip peels and fresh, tangy hibiscus blossoms; these components characterize the necessary “body” of a fruit tea blend.

For those who prefer a mild taste: as their name says, our low-in-acid blends offer a full, fruity pleasure without tingling acidity. The flavour is actually even more present and intense, as it was often concealed by the predominant notes of tangy hibiscus, which has now been greatly reduced if not left out. Look out for tea blends labelled with "Feature: Low-In-Acid"

HERBAL & SPICE BLENDS

Herbs … indulgence without limits.

Hardly any other brewed drink offers such a large flavour variety as do herb tea blends. Spicy, flowery, sweet, sour - no flavour is missing. No limit is set while enjoying this beverage since it is mostly without caffeine, tannin or acid. Herbal teas are even becoming more and more popular as varied thirst-quenchers.

Ayurveda

Ayurveda is the world’s oldest, famous doctrine of life and health and comes from the advanced Vedic civilisation of Ancient India. The knowledge has been passed on orally for thousands of years.

The word Ayurveda comes from the Sanskrit words Ayur (life) and Veda (knowledge) and can be translated with “wisdom of life” or even “science of life”. The Ayurvedic doctrine is also described as the “integrated combination of the empirical doctrine of nature and philosophy” which focuses on the physical, mental, emotional and spiritual aspects, which are necessary to our health. These can be summarized as temperaments (energies) and are the so-called Doshas:

Vata (Wind, Air, Pneuma)
Pitta (Fire and Water, Chole)
Kapha (Earth and Water, Phlegma)

The essence of the Ayurvedic doctrine is that the Doshas should be harmoniously balanced and this can be supported with the help of the
strength of certain spices. You will find the perfect balance for your energy in our Ayurvedic teas. In our herb tea blends you will find the ideal symbiosis from the Ayurvedic teachings and the European imagination and expectation of taste. Have you ever looked for a “different” tea? Then you will find it here. These intense varieties of taste do not contain any additional flavouring.

CHAI TEA

Commonly known as the national drink in India, Chai Tea is becoming more and more popular also in our regions. The classic components of Chai tea are black tea and spices common in India such as cloves, fennel, aniseed, cardamom, pepper and ginger. Chai tea is not only loved for its taste but also for its well-known positive effects on mind and body.

Rooibos or green tea combined with Chai spices receives a new, very special note. We recommend adding milk (7/8 tea with 1/8 milk) to all Chai varieties, this takes away some of the spiciness and creates a very pleasant taste.

ROOIBOS & HONEYBUSH - the African sun in a cup

These caffeine-free thirst quenchers taste great hot or cold, at any time of day.

Rooibos is not tea in the proper sense, but an infusion made from the needle-like leaves of a bush that grows exclusively in South African Cape region and is harvested between January and May. As soon as the picked "brooms" are cut and pressed and the juice seeps out, natural fermentation sets in. Rooibos (red bush) acquires its characteristic red colour and full flavour during fermentation. The quality of the end product can be judged by its colour: the brighter the red, the better the quality of the tea.

It is caffeine-free, full of flavour and rich in minerals and vitamins. Its natural sweetness makes it a real pleasure in both its plain and flavoured varieties.

Because Rooibos is free of caffeine and tannic acid, the preparation is very easy. Too much tea or longer brewing times do not have much effect and the infusion remains perfectly enjoyable. 

Honeybush is very similar to rooibos, but it has a slightly sweeter, more full-bodied taste. The classic, fermented honeybush tea has a delicate honey flavour and a light, amber coloured infusion. Since it is not cultivated, it is often only local people who can find and harvest this wild-growing shrub. 

MATE - the "MAGIC POWER" from South America

This national beverage with caffeine originally comes from Paraguay, southern Brazil and Argentina. It is said that the infusion of leaves and branches of different holly species would have healing and even magical powers.

Sharing a cup of mate was a ritual. Mostly enjoyed outside at the campfire, it became the national drink in almost every country on the continent over the years. The caffeine is bound to tannic substances and is set free in the body very mildly. Hence, its effect lasts longer than that of coffee.

IceTea

Although hot tea is most enjoyed in warm climates like India, Sri Lanka, Indonesia or the Middle East, it often appears (especially in hot weather) that a chilled iced tea seems like a great alternative. Basically any loose leaf tea or blend can be used to make a delicious and refreshing ice tea. To get the best results, please infuse at temperatures and brewing times as pointed out in every tea description. After brewing allow to cool down. If needed, you may add sugar as you like. Mix, then place in refrigerator and add ice cubes and/or fresh fruits before serving.

We have labelled our favourite iced tea blends with “Feature: IceTea” 

The Tea shrub

Tea, a tree-like plant, is maintained shrub -like for the tea cultivation by regular pruning. Tea belongs to the species of the camellia. The evergreen shrub has got dark, ridged, leather-like leaves. The flower is white or rose-coloured; the fruit is small with a hard shell, similar to a hazelnut. Nowadays, its reproduction is rarely done through pollination but rather vegetative, where cuttings are grown on the high-yielding parent shrub.

Thea Sinsensis (or Chinese Tea) It remains shrub-like even without regular cutting and grows to a height of only 3 - 4 m. This shrub flourishes best in moderate climatic zones and can even withstand frost. The China-tea plant has been cultivated for many thousand years which resulted in an art variety of approximately 5,000, which are, however, not all cultivated in notable amounts.

Thea Assamica (or Assam-Tee) It becomes a grand tree of a height of 15 - 20 m if not cut back regularly. This tea shrub requires a lot of warmth and is a purely tropical plant. It was discovered in 1823 as a grown tree in the jungle of Northern India. Only a few years later it was already cultivated. The Assam plant leaves are larger than that of the China tea plant.

These two primal tea plants have been crossbred again in order to develop finer, more aromatic and, especially, more robust breeds. The so-called Assam-hybrid has proven particularly suitable. It is important to acknowledge that the differences in taste and quality not only depend on the plant itself, but also on the cultivation region, its climatic conditions and the diligent plucking as well as processing of the tea leaves.