From the Bush to the Cup
All true tea comes from the plant, Camellia sinensis, which is native to regions of China, India, and Tibet. Tea in usually grown at high altitudes in areas with a large amount of rainfall. The freshly gathered shoots are collected and a method of withering, rolling fermenting and drying, produces the fine teas of India. Black tea makes up 98 percent of the international tea trade and is the familiar colored tea, flavored with a delicate aroma and should be without any bitterness. Green tea does not go through the fermenting process and the leaves are heated (roasted in an iron pan or steamed) to prevent fermentation. It makes a pale greenish-yellow tea, which is milder and slightly bitter.
All tea -- black, oolong, green and white -- comes from the same plant. What distinguishes the different types is the way in which the tea is processed. The tea color is a result of the chemical changes that occur to the leaves when they are given time to oxidize, before drying, during the manufacturing process. Tea leaves that have been given full time to ferment become black tea. Oolong leaves are those that have been given a shorter time to oxidize or semi-ferment. Tea leaves which have been dried without being given time for oxidation or fermentation remain green in color. White tea, which is fairly new to world markets, is the least processed.
Black tea leaves from India are graded according to various criteria. The most important factor is the size of the leaf which is not in itself an indicator of flavor or quality, though it often influences the taste of the tea liquor (brewed tea liquid). Teas are divided into broken grades and leaf grades. The broken grades consist of smaller leaves and broken leaf particles. These teas usually produce stronger and darker tea liquors. The smallest tea particles are labeled as dust and are typically used in tea bags. Only about 20 percent of teas produced are of leaf grades which are the larger tea leaves. These rarer teas tend to produce liquors that are smoother and lighter though less strong than the broken grades. Sweet Ps Teas specializes in the leaf grade teas as they produce a superior cup of tea.
The tea grading initials, which are commonly stenciled along the side of tea chests, are briefly described below.
OP - Orange Pekoe (pronounced pek-oh): The term often used to describe the largest leaf grade for teas from Sri Lanka and occasionally from the South of India. The term Orange was derived from the Dutch house of Orange. Pekoe was derived from a Chinese word meaning white down and refers to the tips of young tea buds' leaves.
FOP - Flowery Orange Pekoe: The term used throughout the rest of India to describe the largest tea leaves.
GFOP - Golden Flowery Orange Pekoe: FOP with golden tips which are the delicate yellow tips of the buds' leaves.
TGFOP - Tippy Golden Flowery Orange Pekoe: FOP with a larger proportion of golden tips than GFOP.
FTGFOP - Finest Tippy Golden Flowery Orange Pekoe: Very high quality FOP.
SFTGFOP - Supreme Finest Tippy Golden Flowery Orange Pekoe: Very high quality FOP with lots of golden tips. For Darjeeling teas, the "S" indicates Supreme light colored liquor.
BOP - Broken Orange Pekoe: Broken size tea leaves.
BOPF - Broken Orange Pekoe Fannings: Tea fibers that are smaller than BOP leaves and are commonly found in tea bags.
It can take five years to train a tea taster's palate capable of tasting one to three hundred teas in a day. People imagine that a tea taster drinks the liquid until he is awash with it, but, as in the case with wine tasting, this is not so. The taster will take a large spoonful of tea, suck the liquid onto the taste buds all over the tongue, savour it, and spit it out.
The process of blending takes place after further professional tasting. Usually a blend may be made up of different teas from various tea gardens. The blender's expertise guarantees consistency - to ensure tea picked and packed throughout the year in different seasonal conditions does not vary in quality, aroma or taste.
Tea easily absorbs moisture and odors and so it is essential that it is kept in a cool dry place away from any strong smelling items. It must be stored in an airtight container not exposed to light and used within a reasonable time. Because light breaks down the quality of tea, glass containers are not suitable for the storage of tea unless stored away from light.
The process of packaging tea is important because tea that is old or not properly packaged loses its flavour and aroma. Our tea is fresher than most tea brands because it is packed and exported in vacuum sealed foil pouches. Quality teas are packed in different types of packaging/caddies made from tropical hardwoods, metal, papier mache and/or cartons.