All about tea: tea is food for the soul
Facts about tea
1. Camelia Sinensis Sinensis = the quality plant (hand picked) 2. Camelia Sinensis Assamica = often the quantity plant (mechanically picked)
The plantations are mostly on a mountain slope, which can be 1200 to 1800 meters above sea level and best grows in loose, deep soil. The higher the plantation is, the better the quality of the tea will be.
Only the the upper first two or three leaves are plucked (or two leaves and a bud). Harvesting time is of major importance that is why tea is harvested in the morning. As plucking requires huge amount of care as well as skill, it is often carried by women. The average plucking capacity is approximately 16 - 24 kg of green leaves per day, which equals 4 - 6 kg of finished product.
What affects the taste of tea?
Climate
Climate – ideally no frost, at least 5 hours of sun daily, 18C to 32C, and rainy nights.
Location
Location – optimally above 2000-2500 m above sea level
Processing
Processing - Proper processing (7 kg of tea leaves – 1 kg of finished product)
Cultivation and picking
Cultivation and picking – competent propagation and planting, picking by hand „two leaves and a bud“
We got you covered - Time for Tea
Do you want an exciting tea assortment for your restaurant or café? Are you looking to treat your customers with conscious and delicious tea? We got you covered. Our range includes loose leaf tea in paper packages and completely recyclable tea bags. We also offer several display solutions and bamboo boxes.
What is tea and what is not?
Tea is anything derived from the Camellia sinensis plant. Anything else, while sometimes called "tea", is more accurately referred to as an herbal tea or infusions.
Types of tea: Green – non-oxidized Oolong – half-oxidized White – slightly oxidized Fruit/herbal tea – tea with pieces of herbs/fruit and aromas
Not tea: Rooibos* – dried needles of Rooibos bush Herbal infusion – dried herbs and plants Fruit infusion – dried fruits
*Note: The leaves of the Rooibos bush, which is grown in the Cederberg region in South Africa, have no caffeine, hardly any tannin, natural vanilla-like flavor. Only one harvest per year.
Tea - the most widely consumed packaged drink in the world
70-80 % of the world tea consumption is of black tea. Besides its popularity, tea is also quite beneficial: it contains high levels of antioxidants, polyphenols and essential oils, has theanine and is a natural source of fluoride.
Three tea tips
A lower temperature, around 80 degrees, prevents the leaves from burning. This is the way to go when brewing green and white teas unless you want the flavour to be bitter.
Most automatic coffee machines can be programmed to use specific water temperatures for different teas. That’s a shortcut to great experiences for picky tea lovers!
When using loose leaf tea, don’t over stuff your kettle or infuser tong. The leaves expand as they get wet, and you need to let them to release all their flavours.
The basics of brewing
- Black tea
100°C
2 g per 320 ml of water
Brew for 3 minutes
- Green/white tea
80°C (approx. 2 min from boiling point)
2 g per 320 ml of water
Brew for 3 minutes
- Red tea (Rooibos)
100°C
2 g per 320 ml of water
Brew for 3 minutes
- Cold brew tea
Make cold-brewed teas, serve with fruit in tall glasses or as a non-alcoholic tea cocktail.
Professional tea storage
In a dark, dry, cool place
Away from heat sources and smells
Keep it away from sunlight
It is best to use natural teas within 2 years, flavored teas within 1 year
EXCEPTION: PU´ER teas from the Yunnan region (China), which can be aged for a very long time
Professional coffee knowledge from Paulig PRO
Paulig PRO offers the ideal coffee setup for your business, whatever you might need. Our solutions include a wide selection of coffee, coffee machines but also tea, hot choco drinks, and everything else that’s necessary to create premium coffee experiences. Our coffee experts arrange barista training's that help you improve your skills and knowledge, no matter what level you’re starting at.