Tea for You - Tea Business

The Silver Needle White Tea is from the north of the province of Fujian, where white tea was produced for the first time. At altitudes of between 850 and 1,000 m, this exquisite quality is grown and only the budding leaf is plucked. The climate and the soil conditions, the early morning fog and a good amount of sunshine in the afternoon are optimal growth conditions for this unique tea. The bright, slightly rose-coloured cup develops a soft, fragrant bouquet and a tender, mild taste on the tongue, which is reminiscent of apricots.

NEW!!!

The basis for this exquisite arrangement of tea and blossoms is laid each year in the province of Guangxi where only select tea plants are carefully cultivated. A limited amount of fine, young sprouts and buds needed for this handmade quality are picked in spring. The heart of this blooming tea is formed by marigold blossoms, which unfold like the sun and are surrounded by a wreath of green-glowing leaf tips. Smooth and flowery on the palate with a honey-coloured liquor.

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After years of enthusiastic experimentation on the Satemwa Estate a production method for white tea was developed which we believe to be truly unique. With only basic knowledge of producing traditional Chinese white teas, a very own, special production method was created. Only special, select tea bushes are used which have a longer shoot axis. These leaves develop an exceptionally flowery flavour with aromas of the Frangipani, also called wax flower. The production takes 4-6 days, depending on the weather and is based on a well-kept company secret. The visual aspect of this dark green tea reminds of antlers. A maximum of 50 kg is produced each year and is often served in the best restaurants around the world.

NEW!!!

The former "coffee island" Sri Lanka has turned into a "tea island" and has become the world's biggest tea exporter. This Ceylon tea comes from one of the most important cultivable regions of Sri Lanka, the Dimbulla District located in the west of the country. The quality, or leaf grading, OP, stands for Orange Pekoe and means royal leaf. This is the quality you can find in our beautiful, dark, wiry, needle-shaped leaf. Despite its dark infusion, the cup has the typical bright red-brown color of Ceylon teas. The unique, full, spicy and aromatic taste would even convince James Taylor, the father of Ceylonese tea growing.

The tea district of Assam, from which tea was first brought to an auction in London in 1839, is the largest cohesive tea growing region in the world. Our Assam comes from the preferred second flush period, i.e. the June/July harvest, which takes place before the great monsoon rain starts. Its medium- strong and typically spicy and malty taste, its very tippy leaf and its dark cup characterise this tea as a good consumer Assam. A real delight in the early morning hours! Also with a dash of milk and rock candy a real treat - not only for lovers of East Frisian blends.

This tea is also made individually by hand. In order for the pearls to be formed, the freshly plucked leaves are not gathered in a basket, but carefully layered on on top of the other already on the field so that the leaves are not damaged and can be stored fresh and cool. After 24 hours of withering, the leaves are rolled by hand and then immediately dried. It is definitely difficult to classify this wonderful product as either white or green, because it undergoes only minimal production steps and is neither roasted nor steamed. We say, it is a white tea ═ hence "Zomba White Pearls"!

The tea plant of Chinese origin ═ the so-called Thea Sinensis ═ is the most widely spread in northeastern India, since it is the most suitable one for the rather cool and frosty climate of this region at high altitudes. This growing area produces very high quality orthodox teas. Its mild, aromatic nature and the typical light-coloured first flush cup characterize our Darjeeling from the middle of the first plucking period. The many green leaf tips shine in the "multifaceted" infusion. An attractive offer, which no lover of fresh, flowery teas can resist!

Our organic China Gunpowder owes its unusual name to the special processing, which rolls the leaves carefully into balls. This tea reminded British soldiers of gun ammunition, and thus the tea was given the name "gunpowder". The rough and slightly shining "green pearls" from Zheijang develop a light-colored cup. They present the typical strong, tangy with a slightly smoky taste and an olive-green leaf once brewed. The second infusion has a much mellower taste! A pleasure for each time of day!

Herewith, we would like to present an absolute novelty! This blend of 100% high quality Matcha, natural sugar and fruit pectin lends itself perfectly for the preparation of light and yummy drinks at home or in a trendy bar.
For example: Matcha Latte: Mix 1 spoon Matcha’n Shake with 50 ml hot water and add 250 ml hot, frothed vanilla soy milk. There you go, the Matcha Latte is ready!
Or: Matcha Ice-Shake: Fill a 250 ml glass with ice, in cubes or crushed, and pour soy milk up to the brim. Pour the contents into the blender and add 3 teaspoons Matcha’n Shake, and blend for 30 seconds.

The tea of teas. This fine, green powder is used for the traditional preparation of a Japanase tea ceremony. To describe the latter in detail would go far beyond the aim of this description, therefore - our apologies to the Japanese - we are presenting a shortened version: put one level teaspoon full of Matcha powder into a bowl, add freshly boiled, cooled water and froth up with a bamboo whisk. A mixture of fine aromas, which, despite the powdery structure, have a surprisingly tender note, charasterises the fine Matcha powder from „Tencha” leaves.