Classical tea blend
Tea blends partly consist of up to 15 types and more. They can originate in different countries.
The “Breakfast Tea” consists of Indian tea with flowery strong aroma. It is also available with Ceylon leaves.
The tea of the caravans combines teas from China, Taiwan (Formosa) and India. It bears its name since caravans brought tea from Far East to Europe.
East Frisian blend
The basis of the tea is the Assam Second Flush. The tea is typically drunk with candy and cream.
Flavoured tea blend
These tea blends are mixed by adding blossoms (jasmine tea) or granulate (Earl Grey).
These types are blended by the addition of blossoms (jasmine tea) or granulate (Earl Grey)
Black Jasmine tea
A classical Indian Chinese blend made of tea leaves and Jasmine blossoms with fine aroma and taste.
Green Jasmine tea
A classical tea made of non-fermented tealeaves. Fresh harvested Jasmine blossoms are added to the green tea. The tea takes over the aroma of the blossoms afterwards the blossoms are removed.
The basis for this tea is black tea from China, Ceylon or Darjeeling that is aromatized with oil of the citrus fruit. The name comes from the British diplomat Earl Grey who carried the recipe from China to England.
The Honeybush tea thrives at the paradisiacal Cap of Good Hope. After picking, crushing and fermenting the tea develops a sweet aroma. The tea has an antibacterial and antiviral effect it is free from caffeine.
The Rooibos thrives at the northwest coast of South Africa and it is their national drink. The needle leaves are similar to a broom bush. The reddish brown colour, the mild and full-bodied flavour and the sweet aroma the tea preserves due to the natural drying under the sun. There does also exist a green Rooibos that tastes drier and more flowery. The tea contains minerals and it refreshes naturally. Moreover, it has diverse heeling effects: the stimulation of metabolism, strengthening of the immune system, it reliefs gastrointestinal illness, nervousness, circulatory disorder, sleep disorder and against depressions.
Its diversity proves the tea with beverage combinations: Whether with milk, lemon, honey, fruit juices, champagne or red wine, whether served hot or cold – it is also suitable for children since it does not contain caffeine.
In addition to the tealeaves the Japanese tea contains of brown and puffed grains of rice. The tea enfolds a tender flavour of roasted rice after infusing and the tea smells of popcorn.
The precious tea grows on 2,000 metres in altitude in the southern Chinese province Yunnan. In former times, the tea was reserved for sovereigns only. This type of tea is exceedingly due to its special process of fermentation and healing impact. Since takeover of Mao Tsetung in year 1949 the tea is available for everyone. The tea detoxifies, is healthy for blood circulation and operates digestively. The longer the tea stores, the better. Moreover, it is possible to infuse the tea up to four times.
The tea is more popular than coffee at least it is true for the indigenous Guarani-Indians in the following countries in South America: Brasilia, Paraguay, Uruguay and Argentina. It encourages metabolism, digestion, it takes the feeling of hunger and it is stimulating for the body: The spirit stays awake, allergy and stress are reduced and the immune system becomes stronger.
Mugicha (Roasted barley)
The refreshing beverage from Japan is hundreds of years old and very popular. Lightly roasted barley grains results in a nutty aroma. The infusion is nutritious, free of caffeine and mild.
Reference: Haller-Zingerling, Cornelia. Die Welt des Tees. 2006, Umschau Buchverlag