|
|
 |
 |
 |
Black Tea: |
|
 |
| Black teas are the most well known and frequently drunk, in single estate and blended forms. They go through a full fermentation process, during which the leaves turn black which gives the characteristic robust flavor. Black tea is 100% oxidized and is highly aromatic; it is made as a broken or full leaf or as a crushed leaf which provides a more intense flavor. Nearly all the countries that produce tea make black teas; although the techniques are similar, different countries produce black tea with different flavors. |
|
|
Green Tea : |
|
|
| The first green tea was exported in 1611, when the Dutch East India Company established a factory on Japan's Hirado Island. In spite of its recent popularity, Green Tea makes up only ten percent of the world's produced tea which is mainly consumed in Asian countries and in some parts of North Africa. It is however, becoming more available in the United States. The 2 youngest tender leaves from the top of each tea bush are plucked then shaped into balls, long spidery twists or short leaves of elegance and style. Green tea has a distinctive light, sweet, “grassy” taste but green teas do vary from one to another. There is no oxidation in the process of manufacturing green tea; they are not fully fermented like black teas, or partially fermented as oolongs. The tea leaves are plucked, steamed or pan fried, rolled, and then dried. It brews to a pale green/light golden color. Brewing with water temperatures off the boil to 180F is recommended. Green teas produce 10-40 mg caffeine. |
|
|
Oolong Tea: |
|
|
| The word Oolong means “black dragon” in Chinese, originally being grown in the Fukien province of China and first imported to England in 1869 by a man called John Dodd. It is a semi fermented tea, produced by the combination of processes used for black and green tea. Made from larger, more mature leaves, it has a more full-bodied flavor and the highest grade of Oolongs; known as Formosa Oolongs, are grown in Taiwan. They have dark brown leaves, but turn dark olive-green when brewed with a distinct aroma. It is best drunk with no milk, although lemon can be added. The water temperature should be below boiling at 195F. Oolong teas produce 12-58mg of caffeine. |
|
|
White tea: |
|
|
| This is the least processed of teas and is rare and very expensive. It is produced on a limited scale from the Fukien (Fujian) Province in China, and in Sri Lanka (Ceylon). It is so named because of its very pale ecru or light gold-green color when brewed. It produces a very delicate, subtle flavor and a light aroma, that can be infuse several times. The water temperature should be at 175F. White teas produce 5-35 mg of caffeine, and have found to have many anti-oxidant health benefits. |
|
|
Seasonal Category: |
|
|
 |
After a period of dormancy in the winter months, in March and April the bushes offer delicate new shoots which provide a grey-green glazed leaf appearance, a light clear liquor, fresh bright and lively character with a pleasant hint of mild astringency to the palate. The infused leaf has a prominent lime greenish brightness and a floral scent. These are the “Spring teas” |
|
|
|
|
|
 |
The famed Darjeeling “Summer teas” are produced from May onwards. The succulent leaves result in a very attractive tea with a purplish bloom and a sprinkling of silvery tips (buds). The liquor characteristics show a change, tasting round, mellow, mature, sometimes with a pronounced muscatel flavour and more colour in the cup than in spring. During this period, the infused leaf turns a bright copper / purple colour, expressing a rich and full bodied aroma. |
|
|
|
|
|
 |
“Monsoon teas” have more colour, and are stronger produced from mid-July to September. These form the bulk of the “breakfast’ blends. |
|
|
|
|
|
 |
Atumnal quality” makes its presence felt during the months of October and November. The appearance of the tea takes on a light copper / brownish tinge and liquors have a delicate yet sparkling character, a delightful flavour distinctly different from both spring and summer teas. The infused leaf has a coppery gold brightness with a sweet, fresh ‘nose’. |
|
|
|
|
|
|
|
|
|
| |
|
|
|
