Tea varieties

The tea varieties

Black tea

Finest aromas from around the world

Due to its aromatic diversity, black tea inspires us with every cup over and over again. Whether flowery-fragrant Darjeeling, dark spicy Assam or finely bitter citrus-fruity Ceylon.

From England, black tea successfully made its way to Europe. So until the 19th century almost exclusively green tea from China was drunk. Only through the production of black tea in the British colonies, the tea drink launched its triumphal procession through the Western world. Today, apart from the traditional producing countries of China, India and Sri Lanka, other parts of Asia as well as Russia, Africa or South America have long established themselves as producers.

Green tea

Ideal to get going

What a pleasure to be able to hold your time for a moment. Green tea is the delicious heritage of an ancient gourmet culture.

Made of tradition, care and best plants

Green tea has been drunk in China for over 4,500 years. Buddhist monks brought him to Japan. In the 17th century he came from there to Europe. The typical characteristics of Camellia sinensis var. Sinensis are its small-leaved and delicate leaf structure. Initially pale green and silky hairy, later darker and leatherier. Its flowers, reminiscent of cherry blossoms, are white to slightly pink. It is also called China seed plant. This is mainly used for the production of green tea. Leading growing areas are in China and Japan. The flowery names of teas, such as "Noble Dewdrop" (Gyokoro), "Valuable Eyebrow" (Chun Mee) or "Dragonbrune Tea" (Lung Ching) bear witness to the great importance that green tea has for both nations.

Japantee

In Europe just getting started

For some, green tea is just a delicious drink. For most Japanese, it is everything: The obvious pleasure for every occasion. And the center of a costly - and today even to the smallest ritualized - tea ceremony handed down for centuries. No wonder some of the world's best green teas come from Japan.

Best conditions for best teas: Nippon's tea producers live almost entirely on domestic demand, with only small quantities leaving the island nation. Therefore, Japanese are something very special.

The most valuable organic teas thrive on the southern island of Kyushu. The region around Kirishima offers the best growth conditions. Its nutrient-rich volcanic soils are covered by fog over and over again, ensuring optimum temperature and humidity. There is know-how in it. And a lot of leaf green.

The most renowned varieties are Gyokuro and Sencha. Matcha is best known for its traditional tea ceremony. The Tencha, Gyokuro and Kabusecha teas are usually harvested only once a year and undergo a special treatment: the so-called overshadowing. Four weeks before picking the tea bushes are covered with tarpaulins. Shielded from the sun, the plants develop additional chlorophyll. The result: Deep green needles, a bright green cup color and amino acids that produce sweet flavors.