Descriptions of Tea Types
14 Dec 2007
Kandy: Produces mid-country teas from around 2-4000 ft. Rich and flavoursome.
UVA: Gardens grown up to 5000ft on the eastern slopes of Central Sri Lanka. Superbly mellow and distinct.
Dimbula The original Ceylon. Grown on high central estates up to 6000ft with bright flavour and rich colour.
Nuwara Eliya: The highest grown Ceylon ‘champagne’ at heights of over 6500ft. Gives an excellent floral flavour of pale colour.
Assam: The rainy valley of Brahmaputra on the Burmese border is home to the native tea plant of India. In fact, left alone it would be a 60ft tree with 1ft leaves. Assam produces robust pungent teas, rich and malty that do well in all water types. An ideal breakfast tea with milk.
Nilgiri: Fine flavoured teas from Southern India very similar to Ceylon. Will take milk but best either black or with lemon.
Darjeeling: Grown up to 6500ft in the Himalayas. Considered to be the ‘champagne’ of teas. Its cooler clean climate gives a refreshingly light cup with a natural muscatel flavour. The leaf can be typically thin and twisted with silvery tips and a greenish character. An ideal evening tea to drink black.
1st Flush Darjeeling: Cool mountain mists of a Darjeeling winter have kept the bushes in a state of hibernation to be woken by milder March spring winds. Cometh the plucker! The first flush (or the first pickings of the season) command a far higher price. The sheer indulgence of a leaf whose flavour is unsurpassed. Definitely a case for the very best bone china tea set! Never, ever with milk!!
Green teas: The leaf is unfermented, dried within hours of harvesting, at times pan-fired and hand rolled. Their delicate taste should never be served with milk.
Semi Fermented: Teas that are pan fired after a short fermentation resulting in an unusual flavour. Can be very slightly earthy yet extremely mellow and as green teas, adding milk would destroy their flavour
White Teas: Made from young leaves and buds that are steamed and dried. The leaves are covered in a soft layer of silvery hairs, their flavour is so very delicate and special. When brewing white tea, let the kettle boil, leave to stand about 1 minute before pouring onto the dry leaf, as boiling water tends to scorch the exquisite tea.
China Black: Leaf Leaves allowed to ferment then dried, allowing a fuller flavour to develop.