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The
production of tea requires great
care and craftsmanship. The
freshly plucked leaves are
carefully and gently processed
every step of the way. This is
labour intensive, time consuming
and, as a result, expensive, but
this is the only way that all
the delicacy of the aroma and
the typical character of the tea
plant can be passed on to the
finished tea.
There are three different types
of teas produced- Black Tea,
Green Tea and Oolong Tea.
Black Tea with two varieties-
The traditional Orthodox ( leaf
) tea and the modern process of
CTC (granular) tea is the most
popularly consumed in the world
followed by Green Tea and oolong
tea.
Tea produced results in four
different sieved qualities -
Leaf Tea, Broken Tea, Fannings
and Dust.
In addition to these
descriptions you will find
mysterious abbreviations on the
packet of a quality tea. These
letters have nothing to do with
the character or the flavour,
but are simply more detailed
explanations on the sieving
result (leaf grade designation). |
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Asian Tea
offers teas from different tea
growing regions of India and
other countries. Teas can be
supplied as single garden
straight line or in blends of
multi garden or multi origin.
With some of the finest and most
experienced tea tasters in the
business, we are able to
customise our products to ensure
that our blends meet the
customer's exact specifications
and the taste preference of the
most discerning tea consumer. |
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DIFFERENT
ORIGINS
AVAILABLE: |
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India |
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ASSAM : |
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Let
us start in the
furthermost northeast of
India, in the state of
Assam, where the mighty
Brahmaputra flows. The
tea plantations lie on
both banks of the river
at an altitude of
between 300 and 800m
above sea level and form
the world's largest
growing area. The humid,
tropical climate lends
the tea a strong,
full-bodied liquor. The
first flush from the end
of April to the
beginning of May has a
rich and fresh aroma,
the second flush from
the middle of May to the
end of June produces the
famous Tippy Orthodox
Teas. Tippy refers to
black leaf tea with gold
tips or what appears to
be golden coloured leaf. |
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The golden
tip present in Assam tea lessens
the astringent characteristic of
the tea making it sweet and
smooth. Assam teas appeal to tea
connoisseurs who prefer
full-bodied, malty and tangy
teas enjoyed with perhaps sugar
crystals and cream.
Directly adjacent are the
growing areas of Dooars. Here
lowland varieties grow which
produce very full-bodies teas of
dark colour. |
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DARJEELING : |
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Darjeeling is a climatic
hill resort in the north
of India and it is also
the region where the
most exquisite teas are
grown. The tea gardens
almost seem to be pinned
to the slopes of the
Himalayas even at an
altitude as high as
2,100m. The continual
shift between dry and
humid air, cool breezes
and intensive sun,
rising mists and monsoon
rains produces the great
aroma and flowery
elegance that makes tea
from Darjeeling so
famous. Connoisseurs
particularly enjoy the
first flush (Spring
Darjeeling) harvested at
the first plucking from
March to April. |
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Taste
Darjeeling teas and you will
find out why they are so famous.
Enjoy the mild, delicately
flowery spring plucking, the
highly fragrant second flush, or
the 'Autumnals' which grown in
autumn with a slightly larger
leaf and are of outstanding
quality. |
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CEYLON [SRI LANKA] |
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The
island state in the
Indian Ocean has been
called Sri Lanka since
1972 but its teas are
still known as Ceylon
teas. The most exquisite
teas grow in the
highlands at altitudes
of between 1,000 and
2,000m above sea level.
The best quality harvest
is plucked in the
east-the Uva district,
when it rains in the
west of the island.
Conversely, the best
Dimbula Ceylon tea is
plucked between January
and March when the
monsoon brings rain to
the east. In
Nuwara-Eliya excellent
quality teas are
harvested the whole year
round, since here the
monsoon plays only a
minor role. |
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Ceylon teas
are famous for the mildly
metallic aroma that almost
tastes of cirrus fruits. The
teas are not particularly strong
and have a wonderful reddish
colour. |
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KENYA |
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Kenya's high
altitude tea plantations are
situated on both sides of the
famous rift- The Nandi and
Kericho regions. Kenya's
equatorial climate allows tea
growing all year round. The teas
are very bright, aromatic, and
colourful with a reddish coppery
tint and a pleasant brisk
flavour. |
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