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The art of tasting tea

All true teas, whether black, green or Oolong, are made from leaves of the same plant, Camellia sinensis. This plant is grown throughout Asia, and in parts of Africa, Indonesia and Europe. The different types of tea are based on where the tea was grown and harvested, and on what parts of the plant were harvested and processed.

Black Green Oolong White Blends Pouchongs Grades

BLACK TEAS

Black tea is made by harvesting tea leaves then spreading them on cement or tile floors in a cool, humid room to "ferment," or oxidize for several hours. This process triples the caffeine in the leaves.

TEA
ORIGIN
FLAVOR
SUGGESTED USE
Assam
Assam, India
Hearty, robust, malty
May add lemon or milk;
often used as breakfast tea
Ceylon
Sri Lanka (Ceylon)
Flowery, somewhat sweet, very delicate
Breakfast or afternoon tea
Darjeeling
Darjeeling, India
Pungent, astringent flavor when used alone; demand is greater than supply, so this tea is often blended with others to stretch it.
General purpose. Leaves of quality Darjeelings may be brewed more than once.
Kalgar
India
Similar to Assam, but lighter
Breakfast tea
Keemun
China
Sweet, full-bodied, mellow
Breakfast tea
TEA
ORIGIN
FLAVOR
SUGGESTED USE
Keemun Hao Ya
China
Fruity, sweet flavor, orchid aroma
Afternoon tea; tasty with baked goods
Lapsang Souchong
Taiwan (Formosa)
Smoky; is flavored with the smoke of pine roots
General
Nilgiri
Nilgiri, India
Mild, fresh, full-bodied, even if the steeping was not done quite right.
Good with sweet foods
Sikkim
Sikkim, India
Malty, but with a light, delicate flavor like Darjeeling
General
Yunnan
China
Strong, somewhat peppery
Breakfast tea

Black Green Oolong White Blends Pouchongs Grades
Main Tea Page
Main Beverage Page


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