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tea quality


Our teas, like all other products in our range, are natural and without any artificial additives, such as artificial aroma. The taste results solely from the ingredients used, such as the bergamot oil in our organic Earl Grey.

We produce our own tea blends, such as mountain herbal tea, and source single-variety teas from selected importers.

You can find a little “tea customer” below.



Picking: "two leafs and a bud".

Two leaves and a bud, this is the most common method of picking tea.

But there are exceptions:

For example, pure bud teas are traded that consist of around 25,000 individual buds.

An experienced picker works on it for a week.


About 30% of the moisture is removed, making the tea leaves soft and supple for rolling. Withering takes place on lattice troughs ventilated with fans. This process takes 12-18 hours.


Rolling between two rotating metal disks breaks down the cell walls. The cell juice escapes and comes into contact with the air - fermentation begins.


Fermentation is an oxidation process that favors the expression of essential oils. This develops the scent and aroma that determines the tea. It is fermented for 2-3 hours in humidified rooms. The leaf turns copper-red.


At the desired degree of fermentation, this is interrupted and drying begins. This happens on a conveyor belt at initial temperatures of around 90°C. After about 20 minutes, drying is complete at about 40°C. The residual moisture content of the tea leaves is then around 6%.


Sort by:

This "raw tea" is then sorted in sorting machines.
Blattee only about 1-2% of the production




curling (rolls)

With this method, the tea leaf is rolled once and then torn in the CTC machine. Upon exiting the machine, the leaf is rolled again slightly and then fermented.
This method is faster and the tea is more colorful and productive. There are no Blattees here, but primarily Fannings, which are particularly suitable for tea bag production.



Orthodox Blattees:
FOP Flowery Orange Pekoe
GFTOP Golden Flowery Orange Pekoe at Darjeeling
STGFOP1 Tippy Golden Flowery Orange Pekoe
These tees are characterized by a thin, wiry leaf with "tips". The lowest designation refers to the very highest quality with additional screening.

OP Orange Pekoe
Long wiry leaf larger than FOP.
P Pekoe
FP Flowery Pekoe
These are teas that have a shorter and coarser leaf, whatever
is usually not as finely rolled as OP.

Orthodox broken teas:
FBOP Flowery Broken Orange Pekoe
GFTBOP Golden Flowery Broken Orange Pekoe at Darjeeling
TGFTBOP Tippy Golden Flowery Broken Orange Pekoe
These are the finest sort. Small-leaved, neatly finished with "tips".
BOP Broken Orange Pekoe
The leaves are cleanly worked "few tips", still strong but not as flowery.
D Dust
No dust but the smallest sort.
CTC sorting:
BP Broken Pekoe
PF Pekoe Fanning
PD Pekoe Dust
Fanning and Dust are very productive and are therefore preferred for tea bags

Green tea is steamed or roasted after picking and not fermented. After steaming, the tea is rolled and then dried at 100 – 120°C.
Oolong tea is a semi-fermented tea that tastes somewhere between green and black tea.

Specialty, mainly from Taiwan and China.
White tea consists almost entirely of the silvery white leaf buds.
It is air-dried in daylight, then heated and finally air-dried again.
Originally from China's Fujian province, excellent qualities are now also produced in Sri Lanka and Darjeeling.

Main varieties available in Europe:
China: Jasmine Tea, Lung Ching, Gunpowder, Chun Mee
Japan: Sencha
India: Green Darjeeling, Green Assam
Sri Lanka: Green Ceylon

Other varieties:
China: Green Monkey, Green Pekoe, Tai Mu Long, White Tea
Taiwan: Formosa Oolong (semi-fermented)
Japan: Matcha, Bancha, Genmaicha, Gyokuro


The preparation is very individual and is influenced by taste, quality, water, water temperature and brewing time. The information can therefore only be regarded as a rough guide.
For a cup of tea about a teaspoon of tea (a little more for leaf teas), for the pot an additional spoon.
Brewing time according to taste about 3 - 5 minutes. Then remove the sieve with the tea leaves.
Black tea is poured over with boiling water, green tea is poured over with only 65°-75°C hot water.
Green tea can be infused up to 3 times. The first infusion is usually very dry and is often discarded in China.

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