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Tuesday, October 8, 2013

Great variety, same origin

Fine teas are always picked by hand and according to the rule "two leaves and a bud." - That is, the two youngest leaves with the new engine These are initially recognized in fragrance and are transformed not directly on the plantation by various production processes in an aromatic tea .

The fermentation makes the difference

Whether tea comes from the green leaves of Black, Green or Oolong is entirely dependent on the type of processing. Only with the fermentation, ie the oxidation of the cell sap in the air, the tea gets its reddish-brown color. Black teas and oolong teas are thus quite half-fermented. In the oxidation process green tea is prevented by heating the sheets in large pans iron or steaming. Thus, the tea retains its olive color.

Well-stocked quality

In the production of high quality leaf teas different grades are due.Smaller leaves are offered as broken tea. This is naturally more productive than leaf tea and pulls shorter. The finer leaf grades, called Fanning, find themselves in a teabag. These differ only in the leaf size, but not in the quality of leaf or Broken teas.
The leaf grade designation SFTGFOP1 is noblest leaf teas.

The abbreviation means:

Specialparticularly good quality
Tippy young, tender leaf tips
Goldengold-colored, bright leaf tips
FloweryEngl. flowery, is also available for large sheet
Orangeholl Oranje (royal family); royal, particularly
PekoeChinese white fluff, tender young leaf tips
1first (best) sorting