Black And Green Tea Leaves

Assam: Assam tea has distinctive flecked brown and gold leaves known as "orange" when dried. A fine, malty black blend with a rich, robust flavour from Assam, a major growing area covering the Brahmaputra valley, from the Himalayas to the Bay of Bengals. The best leaves are picked during the second flush during the last week of May through the first two weeks of June.

Yunnan Tea: These teas originate from the Yunnan province in China. The tea bush from Yunnan has larger leaves than tea growing in other parts of the country.

Nilgiri Tea: The Nilgiri region is situated in southern India. Most Nilgiri teas are used for blending, but there is a rapidly growing demand for specialty teas of the area. Nilgiri has a bright amber colour when liquored, with a refreshing, crisp bouquet and taste.

Darjeeling Tea: Grown in the foothills of the Himalayas, Darjeeling is often called the "champagne of teas". A distinct muscatel flavour coupled with an exquisite aroma makes it ideal for afternoon or evening entertaining. The first "flushes" (pluckings) are thought to produce the best Darjeeling vintage but all crops are very high quality.

Earl Grey Tea: Canada's favourite flavoured blend, this tea was named for the second Earl Grey who was awarded the recipe from a Chinese tea-loving mandarin in 1830. Traditionally a blend of Chinese black tea, it is flavoured with the oil of bergamot, a pear-shaped fruit grown in the Mediterranean. A very popular afternoon refresher.

Keemun Tea: Keemun tea comes from Qimen County, Anhui Province, near HuangShan. The region in which the tea is grown is known for its temperate climate and abundant rainfall, which produces high air humidity and frequent mists which are critical in the production of premium teas. High grade Keemun teas have a wine-like flavour.

Black Tea: The preparation of Black tea involves hours of oxidation. All tea comes from tropical or subtropical climates. Tea plants will flourish where it is warm and where rainfall is heavy. While the rainy seasons are vital to the survival of the tea bush, the best teas are produced during the dry season. However, while the plant grows best in hot climates, the best quality tea is made in the cooler climates at altitudes of 3,000 to 7,000 feet. The slower growth of the tea leaves at high altitudes produce more flavorful tea. Black tea, currently accounts for approximately seventy percent of world tea consumption. Popular variations such as English Breakfast, Irish Breakfast, Darjeeling, Ceylon, Assam, and Keemun are all black teas. Many studies have indicated that black tea may possess some of the healthy properties associated with green tea, although the evidence is not as strong. More research is needed to determines black tea's role in human health. 

Green Tea: Green tea is not fermented or oxidized at all; the freshly harvested leaves are rolled and fired immediately. As a result, green tea usually has more of a vegetative or herbaceous quality than blacks or oolongs. Most greens tea produces a greenish-gold liquor. A cup of green tea is generally much lighter than other teas. While Asian cultures have believed for centuries that green tea has properties beneficial to human health, modern science is just now discovering that this may be true. The green tea is more valued for its medicinal benefits.

Oolong Tea: Oolong tea, which is partially fermented (oxidized) tea, accounts for less than three percent of world consumption. Some tea enthusiasts insist that Oolong tea, which usually has a delicate flavor, is the champagne of all teas.

Tea Index