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Is it tea or is it not?

Tea basics

Tea is a universally popular drink that warms you in winter, invigorates and cools you in summer. Not only Arabs have the habit of drinking hot tea on hot days precisely because it brings them refreshment. For example, green tea with mint will refresh you even in the hottest weather.

Black and green tea, which is produced from the leaves of the Chinese tea plant, called Camellia sinensis, is considered true tea. Chinese monks and European traders later transported it to Japan and Sri Lanka (formerly called Ceylon), from where it spread to other countries. Today, its cultivation is widespread in a relatively wide geographical area of Asia, Africa, South America, Oceania and Australia.

The best quality teas grow at the highest altitudes. The quality of tea from higher altitudes is determined by the fact that the leaf grows more slowly and thus has more time to develop flavor-rich substances. Teas from lower-lying areas are usually stronger and darker in the infusion. However, they can also achieve high quality. Today, there are more than 3,000 types of tea in the world, each of which has its own distinctive character, mostly given by the region of origin.

During the production process, tea leaves are divided according to their quality into individual quality classes, so-called tea-leaves grades, which reflect the specific characteristics of the tea, its color and taste. The quality of the leaf, and thus the quality class, depends not only on the area of cultivation or the variety, but also on the time of harvest, with the highest quality achieved by the first, youngest leaves, the so-called Orange Pekoe (OP) and the lowest quality by leaves processed into a fine powder .

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According to individual quality classes, we distinguish:

  • OP – Orange Pekoe
  • Broken Pekoe (BP)
  • Broken Orange Pekoe (BOP)
  • BPS – Broken Pekoe Souchong
  • FOP – Flowery Orange Pekoe
  • Dust – Tea dust
  • FBOP – Flowery Broken Orange Pekoe
  • GFOP – Golden Flowery Orange Pekoe
  • GBOP – Golden Broken Orange Pekoe
  • Fannings – Approx. 1 mm big tea particle
  • TGFOP- Tippy Golden Flowery Orange Pekoe
  • GFBOP – Golden Flowery Broken Orange Pekoe
  • FTGFOP1 – Finest Tippy Golden Flowery Orange Pekoe 1
  • SFTGFOP – Special Finest Tippy Golden Flowery Orange Pekoe 1

Enveloped or loose?

If we leave aside special tea rooms, the most common way of serving tea in regular gastro establishments is portioned tea, which, compared to loose tea, does not require special preparation – there is no need to measure the exact amount or pour it through a colander or strainer afterwards.

It is easy not only to prepare, but also to choose the taste. It is common to allow the guest to choose their own portioned tea from the offer of individual types. The popularity of teas in silk pyramid bags is increasing - for their quality, aroma and character, with the higher quality and freshness achieved by the fact that the tea is packed directly on the plantations. Silk bags are also in our collection, both in the Richard and Curtis range.

Tea storage

Improperly stored tea loses its distinct flavor and aroma very quickly. Tea is a product with a long shelf life, but it very easily captures moisture, aromas and smells in the surroundings. Therefore, the method of storage has a significant effect on shelf life. Tin cans are the most unsuitable for preserving the original tea quality. Especially higher quality teas are shipped in such cans.

How to properly prepare excellent tea?

In addition to the tea leaves themselves, quality water and the appropriate length of steeping are crucial for a good cup of tea. In order to truly enjoy tea, the following principles must be observed:

  1. the water for preparation should always be fresh and cold,
  2. we bring the water to the boiling point, but keep it boiling only for a short time, so as not to lose the acidic substances that are important for releasing the distinctive tea aroma.
  3. We always use a preheated teapot or cup.
  4. We pour the tea leaves or the infusion bag - in the case of black tea with boiling water, when preparing green tea, the water should be cooled to approximately 75°C. But it always has to pass the boiling point first!
  5. We infuse black tea for 3-5 minutes, green tea for a maximum of 3 minutes.

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