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Orthodox tea refers to loose leaf tea produced using traditional (orthodox) methods, which involves plucking, withering, rolling, oxidation/fermentation and drying.
CTC (Crush, Tear, and Curl or Cut, Tear, and Curl) is a method of processing black tea in which tea leaves are passed through a series of cylindrical rollers with serrated blades that crush, tear, and curl the tea into small, even-shaped pellets. Fast infusing, strong and full-bodied teas made in our state-of-the-art tea factories.
India is the second largest producer of tea in the world after China, including the famous Assam tea and Darjeeling tea. Today, India is one of the largest tea producers in the world, with over 70% of the tea being consumed within India itself.
Green tea is one of the least oxidized tea type that produced & consumed in Japan. It is made from young tea leaves plucked towards the close of the flush or harvest season after the production of white, oolong, and black teas.
Oolong tea is the main type of tea that is produced and consumed in Taiwan. To make oolong tea, relatively mature leaves of Camellia sinensis plants are subjected to partial oxidation.
Tea is a beverage made from the leaves of tea plants (Camellia sinensis) and boiled water. Tea leaves are processed using traditional Chinese methods. Chinese tea is consumed throughout the day, including during meals, as a substitute for plain water or for simple pleasure.
Tea as a drink is said to be accidentally discovered in 2737 BC by a Chinese Emperor named Shan Nong. Ever since, tea became an integral part among the Chinese nobility. Soon, it spread to the common people. Travellers from other continents grew fond of this spice and over several years, tea became a very popular drink. In modern era, tea became a household beverage especially in the west with the invention of tea bags. The increased number of consumers over the years has prompted people of many tea producing countries to set up their own plantations and production houses so that they can become successful tea exporters.
China, Kenya, India, Sri Lanka and Germany are the top exporters of Tea in the world. India became a leading tea exporter in the mid nineteenth century under the British rule. A recent study indicates that India exports tea worth $763.2 million and owns 11% of the total exports. There are tens of thousands of high quality Indian tea exporters as well as manufacturers spread across India because of its apt geography and climate. Tea plantations are mainly located in hilly areas of India with a good amount of annual rainfall where the temperature is usually around 20oC. Tea exporters in India usually go with the following teas for high quality export material. These teas are grown, processed and packed in India under different labels and production companies.
- Darjeeling Tea: The tea plantations in Darjeeling grows the Chinese variety of the plant and is one of the most demanded tea in foreign countries. The geography of Darjeeling gives the tea grown there a special mild spicy taste which cannot be replicated or produced elsewhere. Indian tea exporters ships this product mainly to Germany, UK and Netherlands.
- Assam Tea: The northeastern state of India goes through humid summers and massive rainfall in the middle of the year. The largest contiguous tea growing region in the world is located in Assam and the tea produced here has a brisk and malty taste. Camelia Sinensis var Assamica is the tea plant variety grown here, which makes Assam the only other region other than Southern China which grows its native tea plant.
- Nilgiri Tea: It is grown in Ooty, a hill station in Tamilnadu located around 5000m above sea level with a heavy annual rainfall. This topography and climate gives it a special fragrance, flavour and briskness while the drink gives a creamy taste.
- Munnar Tea: Munnar, a hill station in Kerala situated at 6000 m above sea level produces high quality tea which gives a strong briskness and a hint of fruit. Munnar tea is mainly produced in the Kannan Devan plantation. There are other major varieties of tea produced in India like Karnataka Tea, Travancore Tea, Annamalai Tea, Wayanad Tea, Dooars and Terai Tea and Kangra Tea. All of these are exported to different countries by various Indian tea exporters across the country.
In ancient China, tea was considered an elixir and initially consumed for its perceived medicinal properties. Today, more and more scientific evidence contributes to the belief that tea, indeed, is a healthy beverage.One of the most popularly consumed beverages in the world, tea is not just the most loved drink, but also considered one of the healthiest! With lower caffeine content than coffee, it was already in the running for the better health drink. But it’s the presence of significant antioxidant levels, that has sealed tea’s reputation for health. To understand antioxidants, we must first get acquainted with free radicals.
What is caffeine and what effects does it have on the body? Chemically, caffeine is a member of the xanthine family. Caffeine is odorless, has a bitter taste and is highly soluble in hot water. Caffeine occurs naturally in coffee, tea, cocoa, kola nuts and a variety of other. Dry tea leaves have more caffeine content than coffee beans. However, while steeping tea leaves, only a partial amount of caffeine is extracted. Whereas with coffee, a lot more caffeine is extracted from coffee beans during infusion. The disclaimer is that that amount of caffeine in both tea and coffee is determined by multiple factors like plant terroir, variety, quantity, and infusion time.