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Types of Tea

Black Tea

They are the most common teas accounting for more than 90% of all the teas brewed & sold in the world. A fully fermented tea popularly known as English Tea. The fermentation process brings out its color, flavor and brisk characteristics. It is withered, fully oxidized and dried. . Black tea is generally stronger in flavor.

Black tea is known as red tea or Pu-erh tea in Chinese, (Mandarin Chinese hóngchá; Japanese kōcha; Korean hongcha,) based on the description of the color of the liquid in which the leaves are oxidized referring to post-fermented teas. However, in the western world, "red tea" more commonly refers to South African rooibos tisane.

While green tea usually loses its flavor within a year, black tea retains its flavor for longer periods. The expression black tea is also used to describe a cup of tea without milk (served black), black tea is not commonly consumed black, as adding milk is the common practice in India and other commonwealth countries varieties of black tea

Generally, unblended black teas are named after the region in which they are produced.

Chinese Black Teas
  • Lapsang souchong is a black tea which is dried over burning pine, thereby developing a strong smoky flavour.
  • Keemun a Chinese Famous Tea. Having a chocolate like flavor.
  • Dian Hong. Well known for dark malty teas and golden bud teas.
  • Ying De Hong
Other Black Teas
  • Vietnamese: from Vietnam, similar to some cheaper Yunnan teas, with a pleasant and sweet aroma but a more bodied and darker brew.
  • Nepalese: from uplands of Nepal. Somewhat similar to lower grades of Darjeeling.
  • Rize Tea (Çay): from Rize Province on the eastern Black Sea coast of Turkey, that is crystal clear and mahogany in color.
  • Thailand: Thai tea

White Tea

Gets its name from its silver-colored dried buds with their white, thread-like growths. They are very rare, delicate, and only very lightly and gently processed. They are lightly steamed, sun-dried or pan-fried in large steel pans. The leaves are moved about in a circular motion by hand to insure evenness in drying and uniformity in color. They brew pale liquor, which is delicate in flavor.

They are prized for their rarity and subtle character. The curled-up buds have a silvery appearance and produce a pale and very delicate cup of tea. These are unique & hand-crafted teas. It is a rare form of green tea buds or blossoms harvested only during the three day blossoming season of the tea plant. White Tea will have a higher Flavonoid or Antioxidant property and since these are sun-dried they have a high vitamin content greater nutritive and therapeutic value than the conventional black tea.

Darjeeling White:
It has a delicate aroma and brews to a pale golden cup with a mellow taste and a hint of sweetness. This tea is particularly fluffy and light.

Assam White:
White tea production in the Assam region is rare. A white Assam yields a refined infusion that is naturallysweet with a distinct multy character.

Green Tea

They are not steamed, but dried without being permitted to oxidize. Thus, they maintain their green color. They are not graded into leaf sizes. Green tea is closer to white tea than black tea as it is non-oxidized. The difference between white and green tea is that green tea uses rolled leaves and not the buds. The grassy taste of green tea is very similar to that of white tea and green tea is low in caffeine and high in antioxidants compared to black tea. .

OOLONGS: "means" black dragon also known as wu-long and the tea is a whole-leaf tea, which is only partially fermented. A traditional Chinese tea somewhere between green and black in color and taste. The leaves cannot be broken or crushed, as full oxidation would occur, so they must only be bruised It is considered the most difficult tea to process since it is only partially oxidized, and dried. This gives it a delicate, twisted leaf appearance that is usually greenish-brown It is commonly served in Chinese restaurants, to accompany dim sum and other Chinese food.

Darjeeling Oolong: A full leaf chocolaty and dark tea.

If man has no tea in him, he is incapable of understanding truth and beauty.
--Japanese Proverb

Indian Tea

Tea from this region brew a burgundy-red cup with rich aroma and strong malty taste. Assam Teas are known for its body, briskness, malty flavor, and strong, robust bright color sold as "breakfast" teas worldwide. Ideal for the first Morning Cup. . Assam tea has flecked brown and gold leaves. Exceptionally fine cloning has created intensely rich Assams with beautiful gold tips. These pretty gold and black teas offer a taste that is not too astringent with good body. When astringency is present addition of milk is desirable.

Dooars Tea
Teas from Dooars are dark and full-bodied, yet not as strong as Assam teas. The brew from this leaf is richly coloured,the taste spicy and liqueur-like. An anytime tea often used in blends. A daytime tea that goes well with a drop of milk.

Darjeeling: from West Bengal
Darjeeling on the foothills of the Himalayas in India, which has a unique ‘muscatel’ flavour. Darjeeling is lighter and more delicate and is referred to THE CHAMPAGNE OF BLACK TEAS amongst tea lovers all over the world.

The incomparable quality of these teas is the result of climate, altitude and skillful blending. These are the most rarest and prestigious of the black teas.Darjeeling is an ideal complement to dinner or afternoon tea. The Gardens in this snug hill station are ranked the best in the world. The quality of the leaf being so superior, it is not easy to distinguish their flavor. Also since the taste of Darjeeling varies form season to season, Darjeeling teas are rather classified according to their harvest periods.

First Flush Darjeeling - These are springtime teas, harvested from late February to mid-April. The young leaves yield a light tea with a flavor of green muscat. Their arrival is keenly awaited by connoisseurs, and the potent tea is sometimes air-freighted. Second Flush Darjeeling - Harvested in May and June, the constitution of these leaves are more fully constructed, making a bright liquor with a full, round and fruity taste.

Autumnal Darjeeling - Large leaves and coppery liquor characterize the round taste of this autumnal harvest. This tea is best drunk in the morning.

Nilgiri : Tamilnadu
Nilgiri tea is a dark intensely aromatic, fragrant and flavorful tea grown in the Blue Mountains or Nilgiri called in the local dialect of Southern India. Their soft flavor also makes them wonderful for flavorings, scents and fruits. These leaves produce full-bodied, strong and coppery liquor. Its innate ability not to cloud makes it a perfect choice for iced tea. These are intermediate teas that evoke teas from Northern India while resembling Ceylon teas. Most of the cultivation and production occurs in the hills of the Nilgiris district of Tamil Nadu, though there are numerous tea plantations further south in Kerala state.

The tea provides a higher number of cups per measure (technically known as cuppage). The expensive hand-sorted, full-leaf versions of the tea like the Orange Pekoe (O.P.) are highly sought after at international auctions. In November 2006 a Nilgiri Tea achieved "Top Honours" and fetched a world record price of $600 per kg. This was at the first ever tea auction held in Las Vegas, USA.

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