| Accessories |
The right choice of tea is as important as the choice of
the very different teapots, cups, glasses, tea caddys, filters and the
numerous other accessories that have developed throughout the course of
history just like the culture of drinking tea.
TeaFountain provides a
range of related articles and accessories,
which you will find also here on our website! |
| Africa |
Africa is a major producer of CTC teas. Here, harvesting
takes place all year round. The biggest tea growing regions are Kenya and
Malawi.
See our Kenya "Marinyn Estate" GFOP Whole Leaf Selection #
1041 |
| Assam |
The world's largest contiguous tea growing region,
situated on either side of the Brahmaputra in Northern India.
Type
"Assam" into the 'search field' to see all TeaFountain Assam Estate Teas
and Blends. |
| Auctions |
In the producer countries, tea is sold via large-scale
auctions to the individual tea brokers, who are able to pass on the
offered prices to the importers. The importing countries in turn offer the
brokers their best prices for the individual lots. At busy times, up to
10,000 tons may change hands at the weekly auctions. The biggest auction
sites are Calcutta in India, Colombo in Sri Lanka, Jacarta in Java,
Mombasa in Kenya, etc. Up to 1998, London was also an auction site (the
only one in Europe). Today, auctions are only held in the source
countries. |
| Autumnal |
The Darjeeling Autumnal begins after the second flush
period (October/November) and has a more full-bodied taste than the second
flush. The yields are not as high as during the peak times,
however.
TeaFountain Selection # 1023 "Autumn Leaf" |
| Bancha |
Bancha is the traditional tea of Japan. It is generated
during the production of Sencha and is coarser, low in caffeine (theine)
and rich in tannins.
See our # 1315 Bancha and # 1316 Bancha-based
Genmaicha |
| Bitters |
See tannins |
| Blend |
Blends are mixtures of different teas to produce a
distinctive new taste, as in the familiar English, Scottish, Irish,
Russian or our famous "East Coast" blends, e.g. # 1036. |
| Boston Tea Party |
Immigrants to North America brought the tea-drinking
tradition with them and created a new trend:
In Boston and Philadelphia tea was served as an elegant
ritual, until the tightening of the tax laws in 1767 as a step to support
the army and colonial governments. The result was an American boycott of
English imports. At that time, tea was imported exclusively by the British
East India Company. In 1773, when seven sea ships from London reached the
American coast line, a long war began with the Boston Tea Party: New York
and Philadelphia forced the landing tea ships to turn back, civil servants
from Charleston upturned the cargo and in Boston the "Dartmouth" was
stormed by Americans dressed as native Red Indians. Vowing to turn the
Boston harbor into a huge "Tea Pot", they threw all 340 tea chests
overboard within three hours. This provocative act ultimately led to
the beginning of the American War of Independence. |
| Brewing |
The bigger the vessel the tea is brewed in, the more its
aroma is able to unfold. The best method is to pour the water onto the
loose tea in the tea pot. According to the Japanese saying, "tea must
swim!" Tea can be re-brewed up to five times without loss of quality.
Indeed, the Chinese re-use it up to 12 times, which also has advantages in
terms of the price ratio. |
| Broken |
Broken is the term for small-leaved tea. It is smaller
than leaf tea but larger than fannings.
A good example is our
TeaFountain House Blend # 1063 Scottish Breakfast Tea FBOP. |
| Broken leaf grades |
Broken Leaf Grades:
- P/FP (Pekoe/Flowery Pekoe) Mainly in Ceylon and
Southern India, also produced in some parts of Kenya. Usually coarser,
fleshier broken leaf.
- BOP coarse (Broken Orange Pekoe) Coarse,
Indonesian name for Pekoe. BPS (Broken Pekoe Souchong) Name for
Pekoe in Assam and Darjeeling.
- TGFBOP1 (Tippy Golden Flowery Broken Orange Pekoe 1)
Finest broken First Grade Leaves in Darjeeling and some parts of Assam.
High tip content, uniform leaf.
- GFBOP1 (Golden Flowery Broken Orange Pekoe 1) Mainly
produced in Assam as the top broken grade; the only tippy broken from
Kenya.
- GBOP (Golden Broken Orange Pekoe) Next, second-grade
tea. Inhomogeneous leaf, fewer tips.
- FBOP (Flowery Broken Orange Pekoe) Coarser broken with
some tips from Assam, Ceylon, Indonesia, China and Bangladesh. In South
America coarser, black broken. In Southern India, Pekoe is often known
as FBOP.
- BOP (Broken Orange Pekoe) Main broken grade in Ceylon,
Southern India, Java and China.
- BP (Broken Pekoe) From Indonesia. Ceylon, Southern
India.
- FBOPF (Finest Broken Orange Pekoe Flowery) Mainly from
Ceylon's "low districts". A leafy BOP1 with Tips. Specialty: so-called
"Spider Leaf".
- BT (Broken Tea) From Sumatra, Ceylon, some parts
of Southern India. Usually a black, open, fleshy leaf, very
bulky.
|
| Bulk |
Bulks are blends of individual crops from the same
plantation. Bulks are used when there is a high demand for tea from a
particular plantation.
See our #1033 Darjeeling TGFOP1 "Tigerhill
Estate" |
| Caffeine |
Natural protective toxin of the tea plant. Tea contains
4-10 % caffeine (teine), which gives it its stimulating effect. A cup of
tea contains 20-70 mg of caffeine (teine), a cup of coffee 80-120 mg
caffeine. |
| Camellia sinensis |
The original tea plant (also known as Thea sinensis and
Chinese tea). Grows in the form of a bush in moderate climate zones and is
even capable of surviving frost. |
| Catechin |
Catechin is the main part of acidic acids in tea. They
are giving the typical bitter taste to some teas. Catechin is said to have
a prophylactic effect against arteriosclerosis, heart attack and caries.
Clinical studies are currently running world-wide. |
| Ceremony |
The Japanese have preserved this ritual since the
development of this kind of ceremony by Japanese Buddhist monks centuries
ago. A tea ceremony is held among invited guests in a Japanese tea house
(chashitsu). Those who enter the house leave their daily routine behind
them for a while and withdraw into themselves to give thanks for nature
and existence. After a small welcoming meal (a type of cake), the Matcha
is prepared, whereby the host places the powdered tea in the earthenware
bowl (chawan) with a special spoon (cha no yu), adds hot water and stirs
or beats it with the tea broom (chasen). The bowl is then handed round the
circle of guests. The audible slurping of the tea is an expression of
appreciation. The process may be repeated several times, and the ceremony
can last up to several hours. This is only a short overview of the
ceremony. In order to get to know the spiritual meaning and the whole
course of the event, as well as the content, just try it out, tea ceremony
seminars are offered for example in many museums. |
| Ceylon |
Sri Lanka (Ceylon till 1972) produces a fresh, tangy,
aromatic tea in the three main growing regions of Dimbula, Nuwara Eliya
and Uva. The main harvests are January to March in the West (Dimbula), top
qualities from January to March in Nuwara Eliya and late summer in the
East (Uva).
Good examples are our # 1011 Ceylon Pekoe 'Nuwara Eliya'
and # 1010 Highlands 'UVA' BOP. |
| Cha
No Yu |
See tea ceremony |
| China |
China has been growing tea for over 5 millennia (History
link). Today, the Chinese produce a mild, smoky-flavored tea which is
grown in 16 provinces and accounts for approx. 25 % of world production.
They also show a great deal of skill in the manufacture of specialities,
e.g. tea roses and tea bricks. The main harvest is between May and August.
The People's Republic of China owns the largest cultivation area in the
world and is the world's second biggest producer after India.Only a third
of the tea produced is exported, however. |
| Chun
Mee |
Green tea from China with long, rolled leaf.
See our
Organic variety # 2007 |
| Climate |
See Tea plant |
| Coarse cuts |
Term used to refer to fruit and herb teas whose
individual constituents measure 2-7 mm.
TeaFountain Selection # 1322
China Green Tea "Lung Ching" Dragon Well |
| CTC |
Crushing, Tearing, Curling (see Production
CTC)
TeaFountain Selection # 1001 |
| Darjeeling |
In the early 19th century, English colonials
systematically established large plantations on the slopes of the
Himalayas. The strong mountain sun and low night-time temperatures caused
the leaves of the tea bushes to grow particularly slowly, resulting in the
distinctive, mild aroma of this tea. Darjeeling tea ranks among the finest
and most expensive varieties in the world.
Good examples are our # 1021
First Flush FTGFOP1 "Longview Estate" and # 1031 Second Flush FTGFOP1
"Rare Selection". |
| Decaffeinated tea |
The decaffeination of black tea can be performed in 3
different ways: with methylene chloride, ethyl acetate or carbon dioxide.
These substances are used to extract the caffeine ( from the tea, and are
in turn also extracted with the aid of steam to render the tea drinkable
again. The carbon dioxide method is the natural way to "decaf" a
tea.
See our Selections # 1061 Darjeeling SF FOP and # 1752 Black Tea
"Ginger Root & Peach". |
| Dimbula |
Tea
growing region in western Ceylon. Produces first-class highgrowns such as
the Ceylon OP1 Kenilworth.
TeaFountain Selection # 1065 |
| Dooars |
Tea growing region in Northern India, situated west of
Assam, strong flavor reminiscent of Assam tea. |
| Dragon Pearl |
Very rare and special tea with a hand-rolled, green leaf
and Silver Tips (known also as Silver Needles).
TeaFountain Selection #
1608 China White Tea "Tai Mu Long Zhu" Jasmine Dragon Pearl |
| Drying |
See Production, orthodox |
| Dust |
The smallest leaf grade consisting of fine particles,
very economical, mainly used in tea bags. Usually high in tannin but low
in character. |
| Earl Grey |
Bergamot oil was used to flavor what was probably the
first flavored tea in the world. The English Earl Charles Grey hit on an
idea for making this tea more interesting. He got the recipe from China,
with which he had diplomatic contacts. "Earl Grey" is still probably the
best known variety of Flavored Black Tea.
See our "Earl Grey"
Selections # 1718 / 1720 / 1765 / 2001 / 2018 / 2702. |
| East Friesian blend |
Assam forms the basis of this strong, malty blend, which
is enjoyed particularly in East Friesia (Northern Germany) with rock candy
crystals and cream.
For the US market we changed the name to create our
"East Coast Selections", e.g. # 1035 "East Coast Sunday Tea". These teas
stand up to "harder" water conditions without tasting too
mineral-like. |
| English Breakfast |
A blend characterized by English tastes. Always based on
Assam and Ceylon.
TeaFountain Selection # 2019 Organic Whole Leaf Black
Tea FOP "English Breakfast" Premium Choice. |
| Essential oils |
These determine the flavor and aroma of the tea. Approx.
200 aromatic compounds are known to exist, 23 of which have been
identified so far. |
| |
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to Top |
| Fannings |
Small leaf grade, granular consistency, very economical,
mainly used in tea bags. High in tannin but lower in quality and character
than larger grades.
- BOPF (Broken Orange Pekoe Fannings) Main grade in
Ceylon, Indonesia, Southern India, Kenya, Mozambique, Bangladesh and
China. Black-leaf tea, few added ingredients, uniform particle size, no
tips. In Indonesia BOP fine, small-leaf BOP.
- TGFOF (Tippy Golden Flowery Orange Fannings)
- GFOF (Golden Flowery Orange Fannings) Finest grade in
Darjeeling for teabag production.
- FOF (Flowery Orange Fannings) Common in Assam, Dooars
and Bangladesh. Some leaf sizes come close to the smaller broken
grades.
- OF (Orange Fannings) From Northern India and some parts
of Africa and South America.
- PF (Pekoe Fannings).
|
| Fermentation |
See Production, orthodox |
| Fine cuts |
Fine cuts is the equivalent term for fannings in the case
of fruit and herb teas. The maximum particle size for fine cuts is approx.
2 mm. See also Fannings. |
| First Flush |
The first shoots of the year in Darjeeling tea plants,
between March and April, the first time when the leaves are 'flushed' out
on screens to be processed. Mild, fresh and flowery taste, pale
liquor.
See our First Flush # 1071 FTGFOP1 "Margarete's Hope Estate"
and compare with the 'darker' Second Flush (Second harvest period) # 1032
GFOP from the same Estate. |
| Flavorings |
Nature-identical flavorings are obtained by chemical
processes and are identical in their chemical composition to a substance
occurring naturally in a raw or processed foodstuff of vegetable or animal
origin.
They are used to flavor foods in which stability of taste, heat
and acid resistance, a long shelf life and consistent quality are
essential criteria. See also Natural flavorings. |
| Fluoride |
The high fluoride content in green tea is said to have an
effect which slows down the build up of caries and therefore protects the
mouth. |
| Formosa |
The former name for Taiwan. |
| Fruit Tea |
The basic ingredients of fruit tea are apple, hibiscus
and rose hip. This can be varied to obtain any flavor and appearance,
however.
See our Tea Section "GOURMET FRUIT MELANGE". |
| Genmaicha |
Japanese Bancha with roasted brown rice and popcorn. Pale
brown liquor with pleasant aroma: slightly salty, grainy taste with a hint
of sweetness.
TeaFountain Selection # 1316 Genmaicha |
| Ging |
Plantation situated in Northern Darjeeling. A
particularly aromatic tea from this region is the Darjeeling FTGFOP1 First
Flush Ging. When available see our Selection # 1056 . |
| Gold Medal tea |
See "Hui Ming" |
| Grades |
See Leaf grades |
| Green Monkey |
The Tai-Mu mountains to the north of the Chinese province
of Fujian are home to this unusual tea which is made carefully by hand to
give it its distinctive fresh, smooth character and white
tips.
TeaFountain Selection # 1306 and # 1328. |
| Green Mu Dan |
Green tea rose. 50 young shoots are tied together by hand
into a tea rose. Develops its full form and a fine, pleasant aroma when
hot water is poured on.
See our 'White Tea' Selection # 1605 "Ju Hua
Cha" Silver Needle Special |
| Green Pekoe |
From the Chinese province of Fujian; thin, carefully
rolled, tippy leaf. Fresh, pleasant taste and clear, pale-green
liquor.
TeaFountain Selection # 1307 |
| Green Rooibos |
Aspalathus linoaris. Same plant as the Red Rooibos but
unfermented, with a light, delicately tangy and herb-flowery
character.
TeaFountain Selection # 2801 |
| Green tea |
The health benefits of green tea have been known to the
Japanese for centuries. The beverage is already recommended in ancient
Japanese textbooks, e.g. to improve concentration. Today we not only know
that green tea is good for you: its healing powers are also the subject of
scientific research.
As good examples see our Selections # 1319 Taiwan
Green Tea "Divine Pi Lo Chun" Jade-Green Spring Snail, and # 1305 China
Tea "Green Yunnan". |
| Growth |
Depending on region and temperature, tea may grow all
year round or only at certain times. |
| Gu Zhang Mao Jian |
Chinese tea from the Wuyi mountains along the Quishui
river. Slightly sweet, chestnutty character. Harvested for 10 days in
spring and slightly fermented. Ideal for newcomers to green
tea.
TeaFountain Selection # 1301 |
| Gunpowder |
Green tea variety with a hard, tightly rolled leaf. The
leaves are rolled into homogeneous balls between the palm of the hand and
the inside of the boiler.
Organic TeaFountain Selection #
2006 |
| Gyokuro |
Japanese speciality. An exclusive tea known as "fine
dewdrop" which is shaded with rice matting or foil weeks before the
harvest to reduce the tannin and increase the caffeine
content.
TeaFountain Selection # 1317 |
| Hazelbank |
This small, picturesque garden in the Indian region of
Assam produces one of the best teas in the world. It is named after Hazel,
daughter of the famous civil servant Dr. Mead. The fullness, size and
color of Hazelbank makes it a favorite among tea merchants.
TeaFountain
Selection # 1003 |
| Herbs |
Herb teas have been prized and recommended for their
beneficial effects on the nerves and internal organs since the ancient
civilizations.
However, these products straight from "God's apothecary"
are often less than divine in terms of taste. Once again, it is a case of
finding the right mix. The herbal composition must have a balancing effect
in order to be safely drunk over long periods.
Good examples are our
Selections # 2435 Herbal Infusion "Nighttime Blend # 1" Wellness Tea, and
# 2418 Herbal Infusion "Lemon Grass Fancy". |
| Hibiscus |
This plant originates from Sudan. Its flower has a
pleasantly acidic taste.
See our variety from Thailand Selection #
2424. |
| Highgrown |
Very pale teas with a delicate aroma grown in the
mountain regions of Ceylon.
See our Selection # 1066 |
| Hui Ming |
Hui Ming tea takes its name from the Huiming temple of
Jungning in the south of the Chinese province of Zhejiang. To coincide
with the opening ceremony of the Panama canal in 1915, an international
exhibition was held in San Francisco for which every country selected its
finest products. The Chinese tea was voted best and received the gold
medal. Since then it has been known widely as Gold Medal Hui
Ming. |
| Hybrid |
A cross between two plants. |
| Iced
tea |
Tea also makes a refreshing drink for the summer months.
Cold: Make a pot of fruit tea (e.g. Caipirinha, Apple/Lemon, Sangria or
Cranberry) with a higher strength than usual, leave it to stand then add
ice cubes. After a short time, you will be able to enjoy a refreshing cup
of ice-cold tea.
See our Selection # 2234 Gourmet Fruit Melange "Beach
Time". |
| In
between |
"In between" refers to interval between the first flush
and second flush harvesting periods (approx. April to mid
May). |
|
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| India |
India has been among the world's leading tea producers
ever since the English brought tea to the country. The tea growing regions
are Darjeeling, Terai, Sikkim, Assam and Dooars in the north of the
country and Nilgiri in the south. India is the world's biggest tea
consumer today.
See our Selection # 1050 Second Flush Sikkim TGFOP
"Temi Estate" |
| Indonesia |
Indonesia produces strong, dark, tasty teas all year
round. Harvesting takes place on Sumatra throughout the year. These teas
are highly popular as an addition to blended varieties. Java also produces
strong, dark, tasty teas - mostly fannings - during the dry period.
Premium qualities.
TeaFountain Selection # 1046 Black Java OP "Taloon
Estate" |
| Ingredients |
Active ingredients in Tea: The cheapest drink worldwide
after water is one of the most valuable in terms of its chemical
composition: approx. 32 % of its ingredients pass into the
infusion.
Tea contains: Caffeine (teine) / Tannins / Amino acids
/ Proteins
Trace elements and minerals: fluoride, potassium,
calcium, manganese
Vitamins: niacin, vitamin B1 and
B2 |
| Japan |
Japan produces exclusively green tea (approx. 100,000
tones p.a.), which is generally harvested mechanically. Approx. 90 % is
used for domestic consumption. Harvesting takes place all year round
depending on the tea variety. The most popular tea among the Japanese
Bancha, Genmaicha and Gyokuro.
See our Selections # 1315, # 1316 and #
1317 |
| Jasmine tea |
Probably the best known flavored Chinese tea. Perfumed
exclusively with tender white jasmine flowers. These lose their scent
within 20 hours of picking, and therefore have to be added to the tea
immediately to give it the desired aroma.
See our Selection # 1314
China Green Tea "Jasmine Chung Hao" |
| Java |
Java produces strong, dark, tasty teas - mostly fannings
- during the dry period. Premium qualities.
TeaFountain Selection #
1046 Black Java OP "Taloon Estate" |
| Ju
Hua Cha |
White tea rose. 50 young shoots are tied together by hand
into a tea rose. Develops its full form and a fine, pleasant aroma when
hot water is poured on.
See our 'White Tea' Selection # 1605 "Ju Hua
Cha" Silver Needle Special |
| Keemun |
Classic Chinese black leaf tea with a small, delicate
leaf and a sweet aroma. Lower in teine than most other black (considered
red in China) teas. Used as component in various "Russian Teas" because of
its low tannin level.
See our Selections # 1016 China Black Tea "Keemun
Red Emperor" Superior Grade and # 1049 "Russian Caravan Tea" Traditional
Recipe. |
| Kenilworth |
This plantation is situated in Lower Dimbula and produces
a full-bodied tea with a coppery liquor.
TeaFountain Selection #
1065 |
| Kenya |
Kenya mainly produces strong-tasting fannings according
to the CTC method. The main harvest is from December to March. A major
buyer of this tea is England. Kenya is also the only African country which
produces high-quality leaf teas: these are grown on the Milima and Marinyn
plantation.
TeaFountain Selection # 1041 |
| Kokicha |
A Japanese specialty. The green tea is first pulverized
before being recompressed by a special process and cut into small,
longitudinal slices. Pleasantly fresh with a pale, mild liquor. Another
version in this category is the "Small veins tea". Broken leaves are blend
with fine-cut veins of the tea bush.
TeaFountain Selection #
1318 |
| Koslanda |
Organic tea producing plantation in
Ceylon.
TeaFountain Selection # 2003 |
| Kwai Flower |
This Chinese tea gets the name Kwai Flower from the
osmanthus blossom. Also from China, this is a sweet-smelling plant with a
strong, aromatic taste. In China it is also used in the manufacture of
various foodstuffs such as sugar and wine.
TeaFountain Selection # 1302
and # 1502 |
| Lapacho |
Lapacho is obtained from the bark of the rainforest tree
Lapacho, whereby only the outer red bark is used in the production
process. The bark contains numerous tannins, acids and vitamins. The tree
does not have to be felled for this purpose, as the bark grows back again
within a year.
TeaFountain Selection # 2504 |
| Lapsang Souchong |
Classic Chinese black tea, flavored with the smoke from
pine tree roots.
TeaFountain Selection # 1012 |
| Leaf |
Leaf tea is the largest leaf grade. The virtually intact
leaf is much prized for its fine aroma, particularly in the case of
Darjeelings. Leaf teas currently account for approx. 2% of total tea
production. See also leaf grades. |
| Leaf grades |
Whole Leaf Grades: For more information, see our
discussion on Tea Grades
and Tea Production Techniques
- FTGFOP1 (Finest Tippy Golden Flowery Orange Pekoe First
Grade Leaves).
Mainly from Darjeeling, also some parts of Assam.
Finest top-grade production; made with special care; uniform leaf,
tippy.
- SFTGFOP1 (Special Finest Tippy Golden Flowery Orange
Pekoe First Grade Leaves).
- TGFOP1/TGFOP (Tippy Golden Flowery Orange Pekoe First
Grade Leaves / Tippy Golden Flowery Orange Pekoe). Main grade in
Darjeeling and Assam.
- GFOP1 (Golden Flowery Orange Pekoe First Grade Leaves).
Top grade in Milima and Marinyn - the only plantations in Kenya which
produces leaf teas. Now less common in Assam and Darjeeling.
- FOP/FOP1 (Flowery Orange Pekoe/Flowery Orange Pekoe
First Grade Leaves). 2nd grade in Assam, Dooars and Bangladesh, top
grade in China. Long leaf, few tips.
- OP sup (Orange Pekoe Superior) Only from
Indonesia.
- OP (Orange Pekoe) Main grade in Ceylon and Java tea
production. Can consist of long wiry leaf without tips.
- BOP1 (Broken Orange Pekoe First Grade Leaves).
Semi
Leaf Tea. Specialty of "low districts" of Ceylon. Coarse, black-leaf
tea, comprising roughly 40 % OP and 60 % Pekoe/BOP.
- Off grades: Some OP2 (Orange Pekoe Second Grade
Leaves). Leaf tea with added ingredients, but only in Ceylon and
Southern India
|
| Longview |
One of the first plantations to produce the first flush
teas at the beginning of the year. Our vintage tea.
TeaFountain
Selection # 1021 |
| Lot |
The produce of the individual plantations is traded in
lots. One lot consists of several crates, boxes or sacks. |
| Lovers Leap |
Dimbula
plantation, light infusion, fresh taste, light citrus
flavor.
TeaFountain Selection # 1052 |
| Lowgrown |
Tea from the low-lying parts of Ceylon's tea growing
regions. Lowgrowns generally have a stronger taste and a darker colored
liquor.
TeaFountain Selection # 1065 |
| LTP |
See Production LTP |
| Lung Ching |
Green tea from China with a flat, long leaf. The leaves
are first stetched with the fingers and then pressed flat.
TeaFountain
Selection #1322 |
| |
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to Top |
| Lychee tea |
Chinese tea flavored with the Chinese lychee fruit for a
hint of exotic sweetness.
TeaFountain Selection # 1783 |
| Makaibari |
Darjeeling plantation, organic
cultivation.
TeaFountain Selection # 2004 |
| Malawi |
Tea producing country in Africa. These tea growing
regions produce better qualities than the rest of the continent. They
specialize in strong-flavored fannings produced according to the LTP
method. |
| Maloom |
Plantation in Nepal.
TeaFountain Selection #
1042 |
| Margaret's Hope |
Margaret´s Hope is situated approx. 10km south of the
town of Darjeeling, north of Kurseong at a height of between 600 and 1500m
above sea-level. The plantation acquired its current name at the beginning
of the 20th Century in memory of the hopes of the daughter of the former
plantation owner Mr. Crulkshank, who died from a serious tropical
illness.
TeaFountain Selection # 1032 and # 1071 |
| Matcha |
Japanese green powdered tea, mainly used for the Japanese
tea ceremony. |
| Matcha bowl |
Handleless porcelain or ceramic bowl used in the Japanese
tea ceremony. Plays an important spiritual role within the
ritual. |
| Matcha whisk |
The Matcha whisk CHASEN is used in the Japanese tea
ceremony to prepare the powdered tea in the bowl. One of the main elements
of the ritual. |
| Mate |
The Mate bush Ilex paraguariensis is indigenous to Brazil
and Argentina and is botanically related to our holly plant. Mate is the
only herb tea which, like green and black tea, contains the stimulants
caffeine and theobromine. After harvesting and sorting, the Mate leaves
and buds are quickly heated over fire to prevent them from turning black.
This is followed by drying and crushing of the leaves. The end product is
green Mate. Another milder version is also obtained by additional
roasting, giving the consumer a choice between green Mate and roasted
Mate.
TeaFountain Selections # 2602 and # 2603 |
| Milima/Marinyn |
See Kenya and our Selection # 1041 |
| Monsoon |
The monsoon is a seasonal weather pattern typically
associated with the Indian subcontinent. It is characterized by a seasonal
reversal of the wind direction. This phenomenon is due to the distribution
of land around the globe, whereby the continents are concentrated in the
northern hemisphere. This situation is responsible for the anomaly of the
summer ITCZ (Inner-Tropical Convergence Zone). The ITCZ describes the
local pressure conditions, i.e. the amount of air flowing in the southerly
and northerly direction. As with an offshore wind, a large part of this
air flows back to the strongest point of irradiation, where it collides
with the air from the other hemisphere. The ITCZ is the point of
collision. The heating-up of the land mass and the resulting static
thermal low in Tibet and parts of China causes this to shift a long way
northwards, skipping the Himalayas. During the northern winter, the ITCZ
is in its normal position slightly south of the equator. |
| Muscatel |
A tea from the Darjeeling region, picked during the late
second flush period.
TeaFountain Selection # 1024 |
| Namring |
Plantation in Darjeeling producing extremely fine,
flowery teas; altitude 1,380 m, size: 475 hectares.
TeaFountain
Selections # 1029 and # 1030 |
| Natural flavorings |
Natural flavorings are obtained by physical, enzymatic or
microbiological processes from raw materials of vegetable origin which are
used as such or processed for human consumption using conventional
foodstuff preparation techniques. |
| Nature-identical flavorings |
Nature-identical flavorings are obtained by chemical
processes and are identical in their chemical composition to a substance
occurring naturally in a raw or processed foodstuff of vegetable or animal
origin. They are used to flavor foods in which stability of taste, heat
and acid resistance, a long shelf life and consistent quality are
essential criteria. See also Natural flavorings. |
| Nepal |
Tea growing region in north-east India. The teas are of
medium strength with a flowery note comparable to a late harvest
Darjeeling character. |
| Nilgiri |
Tea growing region in south-western India. Dark, wiry
leaf similar to the plant products of Ceylon; tangy, golden liquor with a
fruity flavor.
TeaFountain Selection # 1048 |
| Nuwara Eliya |
Tea growing region in the uplands of Ceylon. Produces
very pale tea varieties. |
| Oaks |
Plantation in Darjeeling.
TeaFountain Selection #
1020 |
| Oolong |
Oolong production:
Oolong is a semi-fermented tea
(18-30%). Its secret lies in the fermentation of the leaf's outer edges,
while the heart of the leaf remains unfermented. It is mainly grown in
Taiwan and China.
A superb example is our Selection # 1503 India Tea
"Darjeeling Oolong" Okayti Estate. |
| Orange Pekoe |
See Leaf grades |
| Organic cultivation |
Various plantations and provinces have now switched to
organic cultivation methods. These refrain from using any pesticides or
plant protection agents, encouraging natural resistance instead by
planting lemon trees between the tea plants. |
| Orthodox |
See Production, orthodox |
| Packaging |
Until a few years ago, tea was traditionally only shipped
in wooden boxes. These gave the leaf suffcient protection, were easy to
stack and preserved the aroma well thanks to their aluminium lining.
Nowadays, cardboard boxes and sacks are often used for environmental
reasons. Smaller leaf grades in particular (fannings, dust) are usually
transported in sacks. |
| Pai Mu Tan |
Meaning "White Peony", this white tea has a delicate,
flowery aroma. It is derived from the tip (Silver Needle) and the two most
upper leaves of the plant, being jade green in color, and is slightly
steamed . See also White tea.
TeaFountain Selection # 1601 |
| Papua New Guinea |
Papua New Guinea produces a strong tea with a dark liquor
all year round. Mainly fannings. |
| Patina |
Tannin residue deposited inside the tea pot. |
| Pekoe |
See leaf grades |
|
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to Top |
| Pesticides |
Pesticides (herbicides, insectides and fungicides) are
used to ensure better plant protection and increase the productivity of
the harvest. Pesticides are harmful to humans above a certain
concentration. In the United States and Germany, the observance of the
legal maximum values is therefore strictly monitored. |
| Pettiagalla |
Exquisite taste. Long. wiry leaf, highly aromatic. The
plantation is located at an altitude of 1,000 m in the district of
Balangoda
TeaFountain Selection # 1066 |
| Pi
Lo Chun |
"Green spring snail". Green tea with a wiry leaf which
has a distinctive fresh scent and a fruity taste.
See our Selections #
1319 Taiwan "Divine Pi Lo Chun" and # 1329 China "Pi Lo Chun Supreme".
|
| Popoff |
Popoff-Freres was supplier to the court of the Russian
Czars as well as numerous European and Middle Eastern monarchs. These
excellent, typically Russian blends were awarded the Grand Prix at the
world exhibition in Paris in 1900. They were in vogue in both East and
West, in court circles and in the elegant tea salons of the French
bourgeousie. |
| Preparation |
To obtain the stimulant effect of black tea, it should be
brewed for 2-3 minutes. At this point, the tea develops its maximum
caffeine (teine) content and improves concentration. If brewed for approx.
5 minutes, the tannins are released from the leaves and have a calming
effect on the gastro-intestinal tract.
Since the brewing time varies
according to variety, you should read the directions on the packet and
rely on your own taste. Quantity and water quality are also important
taste factors. |
| Price |
After water, tea is the cheapest drink there is. Even
premium qualities only cost a few cents per cup.
TeaFountain Selection
# 1024 |
| Production, orthodox |
The orthodox production
method:
This production method consists of five stages: withering,
rolling, fermentation, drying, and sorting.
- The freshly picked green leaves are spread out to dry
on ventilated trays. During this process, approx. 30% moisture is
extracted from the leaves, making them soft and pliable for further
processing.
- The leaves are then rolled by applying mechanical
pressure to break up the cells and extract the cell sap. After 30
minutes, the leaves, still damp from the sap, are sieved to separate the
finer leaves. These are spread out immediately for fermentation, while
the remaining coarse leaves are rolled for a further 30 minutes under
higher pressure. If necessary, this process is repeated several times. A
short rolling time produces larger leaf grades, while longer rolling
breaks the leaves up more resulting in smaller grades. During the
rolling process, the cell sap runs out and reacts with oxygen, thus
triggering the fermentation process. At the same time, the essential
oils responsible for the aroma are released.
- After rolling, the tea is spread out in layers approx.
10 cm high for one to three hours in a cool, damp atmosphere to finish
off the fermentation process. During this process, the substances
contained in the cell sap oxidize. In this production phase, the green
leaf gradually turns a copper color. The color and typical odor tell the
person supervising the process how far the fermentation has progressed.
Various chemical reactions cause the leaf to heat up during
fermentation. It is critical for the quality of the tea that the
fermentation process be interrupted at its peak, when the temperature is
at its highest.
- Next, the tea is dried with hot air at a temperature of
approx. 85º-88ºC in order to interrupt the oxidation process. The
residual moisture is thereby extracted from the leaves, the extracted
sap dries on the leaf and the copper-colored leaf turns dark brown to
black.
- Finally, the dried tea is sieved to separate the
different leaf grades. The orthodox production method provides teas of
all leaf grades: leaf, broken, Fannings and Dust. Leaf grades only refer
to the leaf size, however: they are not necessarily an indication of the
quality of the tea.
|
| Production CTC |
The CTC production method: CTC stands for crushing,
tearing and curling.
Both the CTC and LTP methods are mainly used for
the finer end of the scale, i.e. fanning and dust grades.
These teas
are usually destined for teabag production. The withered leaf is often cut
to a uniform size by machine. Then the leaves are fed into the CTC machine
where they are crushed, torn and curled in a single operation by metal
rollers. The extracted cell sap is collected and added to the leaves
again. The crushed leaves are then fermented, dried and sorted.
The CTC
method is mainly used in Indian regions. |
| Production LTP |
The LTP method:
The third method of producing black
tea is the LTP method, named after the inventor of the relevant machine,
the Lawrie Tea Processor. In this method, the withered leaves are often
leveled before being processed in the LTP machine. Here they are virtually
torn to pieces by blades rotating at high speed. This is followed by the
usual fermentation, drying and sorting procedures.
The leaf grades
result exclusively from the last stage of production, the sorting
stage.
There are 4 basic groups in orthodox production:
Leaf,
Broken, Fannings and Dust. These categories have nothing to do with
quality, but only indicate the different leaf sizes and associated
strengths. |
| Pu
Erh |
Pu Erh (Pou Nei) is a strong-flavored tea with a fleshy
leaf from the Chinese province of Yunnan. It gets its name from the town
of Pu Erh, via which it is sold. It has a very earthy, pervasive
aroma.
Pu Erh is produced according to highly traditional methods
similar to those used approx. 2000 years ago in China.
TeaFountain
Selection # 1017 |
| Rock candy |
Rock candy crystals are often added to strong-tasting
teas such as Assam, as well as English, Scottish and Ceylon blends. The
addition of honey, milk or cream is also common. |
| Rolling |
See Production, orthodox |
| Rooibos |
Rooibos is grown in the mild oceanic climate of the
north-west coast of South Africa and harvested from January to March. Its
needle-type leaves and yellow flowers are reminiscent of a gorse bush. For
tea production, the young twigs are harvested, crushed and left to dry for
several days in the sun. During this time, the natural fermentation
process takes place, giving the tea its golden-red color and typical
aroma. Rooibos has a full-bodied taste and a mild aroma.
The Red and Green Rooibos Bush Tea is the 'Soft Drink'
from South Africa that is becoming increasingly popular with people who
enjoy its mild, gentle fragrance and appreciate it as a healthy beverage
because of its beneficial effects. This unfermented Green Rooibos is
theine [caffeine]-free, low in tannin and carries a high content of
antioxidants. Rooitea has a pleasant sweet taste and is delicious either
hot or cold, can be enjoyed with Rock Candy Crystals or milk and may be
mixed with fruit juice and ice cubes to prepare an exotic cocktail. To
prepare: Use the same method as for Black Tea.
See our Selections #
2012 and # 2801 |
| Rosehip |
The rosehip (Rosa canina) or dog rose is an important
constituent of fruit teas due to the substances it contains (including a
high vitamin C content).
TeaFountain Selection # 2421 |
| Russian blend |
See Popoff |
| Second Flush |
The second main harvest period of the year, the time when
the leaves are 'flushed' out on screens to be processed. The second flush
is harvested between June and August, and has a fuller, nut/grape-like and
stronger taste than the first flush, e.g.TeaFountain Selections # 1067 and
# 1031. |
| Semi Leaf |
See leaf grade Ceylon BOP1 |
| Sencha |
Sencha is probably the most poplar tea variety in Japan
and has a long, flat leaf. Japanese Sencha has a fresh, slightly sweet
taste, while Chinese Sencha is reminiscent of fresh hay and highly
aromatic.
TeaFountain Selection # 1303 |
| Sikkim |
Tea growing region to the north of Darjeeling, situtated
between Nepal, Buthan and Tibet (China). An aromatic tea with a similarity
to Darjeeling, grown in the unique Temi garden.
TeaFountain Selection #
1050 |
| Silver Sprout |
Silver sprout is a crescent-leafed tea with a
yellow-green liquor and an extremely fresh, mild aroma.
Compare with
our Selection # 2007 Organic China Green Tea "Chun Mee" Precious
eyebrow. |
| Singbulli |
Plantation/Estate in Darjeeling, situated at an altitude
of 1,100 m, size: 750 hectares.
TeaFountain Selection #
1019 |
| Smoked tea |
A Chinese tea smoked over pine needles. A familiar
variety of smoked tea is Lapsang Souchong
TeaFountain Selection #
1012 |
| Snow Buds |
Green tea with white tips and a pleasant 'White Tea
character', honey-colored liquor. Mild, smooth taste. See also White
Tea
Compare with our Selection # 1328 "Green Monkey # 2". |
| Souchong |
Chinese word for a large leaf. |
| Source countries |
See "Tea growing regions" |
| Southern India |
See Nilgiri |
|
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to Top |
| Spider Leaf |
A specialty from the highlands of the Ratnapura district.
Characterized by a distinctively fine, needle-type leaf with tender,
silver tips, the taste is spicy and has an unique/outstanding touch. It is
produced in small quantities only. |
| Sri
Lanka |
See Ceylon |
| Stalks |
This term refers to the small stalks and twigs which are
picked with the tea and not sifted out during production. The Japanese
Kukicha (Kokeicha) variety consists entirely of stalks which are roasted
before use.
TeaFountain Selection # 1318 |
| Storage |
As a highly sensitive natural product, tea must always be
stored in dry conditions, as moisture is its worst enemy. It must be kept
in sealed containers. Tea should be stored in a cool, dark place away from
heat, light and the sun's rays. It is also advisable to store tea packaged
in small units. It should not be kept in the fridge, the freezer or above
your stove top area. |
| Sugar |
Sugar is an ingredient, which is often used, particularly
in Europe. When carefully administered it will successfully round off the
sense of taste. With most sensitive teas we recommend however to sweeten
your hot beverages with Rock Candy Crystals. |
| Sumatra |
Harvesting takes place on Sumatra all year round. These
teas are a popular addition to blends. |
| Taiwan |
Formerly known as Formosa. |
| Taloon |
Plantation/Estate in Java.
TeaFountain Selection #
1046 |
| Tannin |
Tannin is one of the main constituents of tea, making up
8-20 % of its contents. They have a calming effect on the stomach and give
the tea its typical strong, slightly bitter taste. |
| Tannins |
Tannic acids or tannins are bitter substances which act
on the stomach and intestine. They also have an antibacterial effect which
helps to restore a healthy bowel flora. A cancer-inhibiting effect
described in scientific literature is attributed to individual tannin
constituents along with a reduction in blood pressure. |
| Tasting |
See Tea tasters |
| Tea
bag |
The tea bag was originally developed as a quick and easy
way of supplying tea to soldiers in the war. Over time, the invention
began to be used in other areas, and the double-chamber bag was
introduced. This allows the water to surround the tea on all sides and
bring out its full aroma. Normally only fannings or fine cuts are used in
tea bags due to their higher concentration. |
| Tea bags |
Tea bags have been increasing in popularity for some
years, being handy and easy to proportion. Tea bags are made exclusively
with leaf grades such as fannings and dust. It is not necessarily true
that tea bags are of a lower quality than leaf teas. Fannings and dust are
more economical than leaf teas due to their size and contain in general
more tannin yet less character.
After a successful development period with our suppliers
we are now introducing some of our High-Quality Teas & Blends in
the innovative new 'Pyramid Bag'. The quality of the content exceeds by
far the industry standard: Instead of filling Tea Bags with 1.5 Grams of
economical low-grade teas we have 3 Grams of High-Quality teas, herbs
& fruits filled into the larger NEW TEA BAG. Enjoy the exquisite
taste and full flavor of the precious leaf teas and infusions.
These
new Tea bags will soon be offered on our site. Call us at 415 507 0577 for
more Info. |
| Tea brick |
(Zhuan Cha/Dschuan-Tscha) In order to facilitate
transportation of the tea and preserve its aroma for longer, the Chinese
under the Tang dynasty (618-906 AD) developed the tea brick. After
picking, the young leaves were steamed, crushed and mixed to a paste using
plum juice as a binding agent. This paste was poured into a crucible and
heated until dry. During this period, the tea brick was even used as a
unit of currency. Modern tea bricks consist of tea dust compressed
hydraulically into units weighing 1 and 2 pounds. They're intended for
decoration rather than drinking.
TeaFountain Selections # 1326
Dschuan-Tscha, Green Brick Tea and # 1068 Dschuan-Tscha, Black Brick
Tea. |
| Tea ceremony |
The Japanese have perserved this ritual since its the
development of this kind of ceremony by Japanese Buddhist monks centuries
ago. A tea ceremony is held among invited guests in a Japanese tea house
(chashitsu). Those who enter the house leave their daily routine behind
them for a while and withdraw into themselves to give thanks for nature
and existence. After a small welcoming meal (a type of cake), the Matcha
is prepared, whereby the host places the powdered tea in the earthenware
bowl (chawan) with a special spoon, adds hot water and stirs or beats it
with the tea whisk (chasen). The bowl is then handed round the circle of
guests. The audible slurping of the tea is an expression of appreciation.
The process may be repeated several times, and the ceremony can last up to
several hours. This is only a brief outline of the ceremony. To find out
more about the spiritual side and the whole procedure and content, why not
try it yourself: tea ceremony seminars are offered in many museums, for
example. |
| Tea
cone |
Chinese specialty tea. The young tea leaves are bundled
together in small "balls" and tied with string. Then they are skillfully
twisted by hand into a cone shape. |
| |
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to Top |
| Tea growing regions |
Main tea growing regions of the world: India, Ceylon,
China, Japan, Taiwan, Vietnam, Indonesia (Java, Sumatra) Kenya, Malawi,
Bangladesh, Russia, Iran, Turkey, Uganda, Tanzania, Argentina |
| Tea plant |
The tea plant (camellia sinensis) is a species of tree
related to the camellia. Its flowers are yellowy-white and its fruits
small and hard-shelled, similar to a hazelnut. The evergreen leaves are
leathery, dark and slightly serrated. Given minimum annual temperatures of
18° C, moderate and infrequent frosts, a uniform annual precipitation of
1600 l and a good balance of sunshine, a tea plant can easily grow to
become 100 years old. Wild tea plants are indeed reputed to reach an age
of up to 1,700 years.
Two original tea plants are known today:
Thea
sinensis (or Chinese tea): A shrub-like plant which reaches a maximum
height of 3-4 m and can even survive frosts.
Thea assamica (or Assam
tea): A substantial tree reaching a height of 15-20 m which grows
exclusively in the tropics.
The constant crossing of these two original
plants forms the basis of all the tea cultures in the world
today. |
| Tea
pot |
The tea pot should only be used for tea, never for
coffee. Similarly, it should never be cleaned inside with washing-up
liquid, as the soap affects the taste. In fact, the typical patina inside
the pot actually improves the aroma of the tea. |
| Tea
roses |
White tea-rose, about 50 young shoots are tied together
carefully by hand into a tea-rose. When hot water is poured over, it takes
on its outward appearance and its fine and pleasant aroma.
See our
'White Tea' Selection # 1605 "Ju Hua Cha" Silver Needle
Special. |
| Tea tasters |
The tea taster tests teas for their appearance, aroma and
taste in both the source and importing countries. A tea taster may sample
up to 500 teas per day at peak times. |
| Teine |
See Caffeine |
| Temi |
Plantation/Estate in Sikkim.
TeaFountain Selection #
1050 |
| Temple of Heaven |
Standard form of a Chinese Gunpowder variety. Tightly
rolled, dark leaf.
Compare with our Certified Organic Selection #
2006. |
| Thailand |
Towards the Sudan, the most important growing area for
hibiscus as main constituent of fruit tea mixtures.
TeaFountain
Selection # 2424 |
| Thea assamica |
Thea assamica (or Assam tea) is one of two original tea
plants. Unless cut back, it grows into a substantial tree 15 to 20 m high.
It needs a warm climate and is an exclusively tropical plant. It was first
discovered in 1823 in what is now the Assam region. |
| Thea sinensis |
Thea sinensis (or Chinese tea) is one of two original tea
plants. It retains a shrub-like stature even without pruning, reaching a
maximum height of 10 to 15 feet. It is most suited to moderate climates
and can even survive frosts. Source: "Thirsty for knowledge - a guide to
tea" by the German tea marketing board. |
| Theine |
See Caffeine |
| Tigerhill |
Mountain in the Darjeeling region.
TeaFountain
Selection # 10033 |
| Tips |
This refers to the light brown tips of the tea. Picked
while young and tender, these tips do not have such a high tannin content
as the older ones and do not turn the same copper color during
fermentation. They are not specially indicative of quality except in the
case of Assam teas. |
| TransFair |
The tea we sell has been awarded the TransFAir fair trade
seal by TransFair e.V.. Fair trade encourages self-sufficiency and
equality on the part of disadvantaged trading partners in the third world.
The higher price paid for the tea is used directly to improve the living
conditions of the tea pickers and processors. The Organic MAKAIBARI
variety is sold exclusively via specialty tea merchants.
TeaFountain
Selection # 2004 |
| Travancore |
Southern Indian tea growing region. |
| Uva |
The tea growing region Uva is located in the eastern part
of Sri Lanka in the environs of the district capital Badulla. Lots of tea
bushes grow here in the shade of the trees, resulting in a lush,
full-bodied tea with a sweetish, tangy taste.
TeaFountain Selection #
1010 |
| Vintage Himalaya |
Vintage, like Autumnal, is a particular variety of the
second flush Darjeeling.
TeaFountain Selection # 1034 |
| Vitamins |
Just like other green plants the tea leaf contains
vitamins and provitamins. As well as fat-soluble vitamins there is also a
wide range of water soluble vitamins.
However oxidation sensitive links
are extensively disturbed by the fermentation process. So, for example,
the ascorbic acid contained in the tea leaf is completely broken down in
the manufacture of black tea. Oxidation sensitive vitamins are to be found
in greater amounts in green tea than in black tea. |
| Water |
The choice of the right water is as important for a good
cup of tea as the proportions and brewing time. The water should not have
too much taste of its own, and should not be hard or high in limestone,
chlorine or iron. Water with an excessively high salt content or oxidized
magnesium is also unsuitable. A fine Darjeeling will never taste as good
in a region with limy water as in one with a mild, soft water which allows
its delicate aroma to fully unfold. The best water comes from springs in
high mountain valleys. If you don't happen to have this to hand, you can
resort to a lime filter or boil the water 2-3 times. Never use distilled
water and let boiling water at 212 degrees F cool to 180 degrees F,
particularly in the case of green tea, otherwise heat-sensitive enzymes
may be destroyed. It is essential to boil the water first however, in
order to incorporate the necessary oxygen into the water. Black tea should
be made with boiling water, as the heat-sensitive enzymes have already
been destroyed in this case by fermentation. |
| Water temperature |
The degree of hotness or coldness of the water
(corresponding to its molecular activity).
Recommended temperatures to brew various categories of
tea:
Prepare Black Tea, Herbal Infusions, Fruit Teas with boiling
water at 212 degree F
Prepare Oolong Teas at 190 degree F
Prepare
Green and White Tea, some First Flush Darjeelings at Teas 180 degree
F |
| Wellness |
Tea not only quenches thirst, but also acts as a tonic.
It stimulates the mind and creates a feeling of wellbeing.
Two
ingredients of tea are responsible for its unmistakable yet diverse
effect: the stimulant caffeine (teine) and the calm-inducing
tannins. |
| White tea |
White tea:
White teas originate mainly from the
mountainous regions of Fujian in Southern China. The leaves are slow and
gentle steamed in the open air and very carefully handled.
This tea is
gaining more and more converts. Only the bud (Silver Needle) and two most
upper leaves are plucked. Very low in tannin and teine. See also Pai Mu
Tan.
A good example is our Selection # 1603 China White Tea "Mao Feng"
Special Grade. |
| Winter Flush |
The so-called winter flush is harvested on rare occasions
in the Indian Darjeeling region. When the first weak rays of the sun reach
the delicate buds on the highest mountain slopes, an early harvest is
sometimes possible. Winter flushes have a highly aromatic taste similar to
the first flush. |
| Young Hyson |
Chinese tea from the province of Zhejiang. The thick,
yellowy-green leaves are rolled into a long, thin shape during processing.
Produces an intense green liquor.
TeaFountain Selection #
1304 |
| Yunnan |
Yunnan is said to be the birthplace of tea. This province
in south-eastern China still grows a strong-flavored tea with a fleshy
leaf and golden tips. Can have a slight similarity with Assam.
See our
Selections # 1013 Golden Yunnan and # 1059 Golden Needle Yunnan and # 1305
Green Yunnan. |
