TEAS
BLACK TEA
Literal meaning of Black tea means the tea served without milk, which is fully fermented before drying. Black tea is also known as Orthodox tea that is more is more oxidized than oolong, green and white teas..All four types are made from leaves of the shrub or small tree. Black tea is generally stronger in flavor than the less oxidized teas.
Assam tea is a black tea named after the region of its production, Assam, in India. Assam tea is manufactured specifically from the plant Camellia sinensisor assamica (Masters). This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as “breakfast” teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves
The languages of neighboring countries, black tea is known as “red tea” or Lal cha, a description of the color of the liquid; the Western term “black tea” refers to the color of the oxidized leaves. In Chinese, “black tea” is a commonly used classification for post-fermented teas, outside of China and its neighboring countries; while green tea usually loses its flavor within a year, black tea retains its flavor for several years.
CTC
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are rolled into strips. Tea produced using this method is generally called CTC tea or mamri tea.
For many large tea producers, 80% to 90% of the factory’s production is of small, broken, primary grades suitable for tea bag blends; the remaining 10% to 20% are secondary grades which trade at a discount to the primary grades. The convenience, low price, strong liquor, generic flavor, and mild bitterness all have contributed to the near-monopoly that CTC-type teas now enjoy in South Asia.
In the Indian domestic market, this type of manufacture is by far the most popular – over 80% of tea production is of the CTC type. In the export market, particularly in the C.I.S., the Middle East, United Kingdom and Ireland, CTC teas continue to be the most highly in demand.
CTC teas generally produce a rich red-brown color when they are boiled by the Indian method. The drawback of the CTC method is that it tends by its nature, and unfortunately by adulteration, to homogenize all black tea flavors. In the process of crushing, tearing and pelletizing the tea leaves, large pressures and stresses occur which break down the cells, releasing large amounts of the phytins that normally oxidize to produce black tea’s mahogany color. Since, regardless of origin, CTC teas in their dry form are generically “tea-like” in aroma, very similar in pelletized form, it is very easy to adulterate a more expensive CTC-type tea with inexpensive and generally mild lowland teas of the same process. Whole and broken leaf teas by contrast are quite varied in appearance, making adulteration more difficult.
There is some question whether the CTC processed teas retain much (or any) of the widely referenced polyphenyls and other bio-reactive compounds that are thought to have positive herbal effects.
GREEN TEA
Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. Green tea originated in China, but its production has spread to many countries in Asia.
Several varieties of green tea exist, which differ substantially because of the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest.
MINIMAL PROCESSING
As a result of minimal processing, green tea retains its natural appearance and vibrant colour as well as high levels of the plant’s healthy properties. Green tea varies dramatically in flavour from grassy and sweet, to floral and fresh, to nutty and roasted. Like fine wine, green tea’s flavour depends on the plant varietal, season of harvest, soil, elevation, weather, cultivation and origin. Each region has its own distinct flavour and aroma.
NEW PROJECTS
- Organic Premix Teas – Probably the Pioneers in Organic Premix teas, our vision to promote a healthy lifestyle strives us to find new horizons to scale and promote organic products and the premix industry is a very challenging aspect in terms of quality and especially to provide organic supply of premix teas, we have developed a range of premix teas which would be organic certified so as to ensure the credibility and Traceability of the products.
- New Blends of Connoisseurs Teas:
B. SMOKY Tea – Our Smoky is very approachable: clean and slightly cool smokiness in the aroma, like menthol. Sweet, refreshing smoky flavour, crisp and edgy. Golden-coppery colour in the cup; the mark of a Tea that hasn’t been smoked to a jerky. Sweet pine flavour, lightly evaporating finish.
C. WHITE Tea – White tea is tea made from new growth buds and young leaves of the plant Camellia sinensis. The leaves are steamed or fried to inactivate oxidation, and then dried. White tea therefore retains the high concentrations of catechins which are present in fresh tea leaves. white tea contains a higher number of antioxidants than green tea, which gives it a slight edge of superiority when it comes to health benefits.
D. GOLD Tea – Gratifying with notes of spiced fruit, honey and toasted grains. This high grade black tea is crafted using the golden tips of the plant, for a wonderfully rich expression of pure Assam character.
E. FLORAL 2020 Collection – A Floral collection of seasonal flowers that grow in our Estate, which has a fruity and sweet after taste.
