That special Ronnefeldt Quality

QUality is our business and ensuring consistent and high quality is what has made us great.

 

Ronnefeldt only buys teas from the most renowned growing areas in the world

Every tea has its own taste, its own aroma and its own special quility. It's a little like wine;
the way it's produced, the harvesting time and its leaf shape all lend the tea its particular taste, while climate and soil shape its character. Exquisite teas grow where special climatic conditions and highly developed growing methods come together. Ti is from such areas that Ronnefeldt buys its teas.

 

The laws of nature and quality
Exquisite tea leaves alone are no guarantee for an exquisite tea. Plantations need to make top quility their main focus. The entire production process demands not only the greatest of care but also carefule monitoring in all phases. This is why we are in close contact with plantations and our tea tasters pay frequent visits.
High quality teas can only be produced in small quantities, and the perfect time for plucking needs to be carefully watched. Ronnefeldt takes the time to wait until nature has matured the plants and their aroma has fully developed.

 

Two leaves and one bud - time plucking by hand

Whether the tea is plucked properly also has an effect on the quality of the tea. Teas from Ronnefeldt are, therefore, plucked with care by hand.
It is mainly women who, standing between the long rows of tea bushes, strip the leaves with one skilful movement of the hand. Only a fine plucking is suitable for producing the best quality, i.e. only the last bud on a branch covered in a white down and the two newest leaves next to it are plucked.
High grade fine plucking demands skill, sensitivity and patience before the tea can be deemed to be first class.

 

Exquisite teas can only be produced with the orthodox method

Tea leaves the plantation as a afinished product. It follows, therefore, that the way it is produced will also decide what its quality will be - exquisite or mass-produced.
Today, there are three different processes for making black tea - the fully automated CTC and LTP processes, in which the leaves are crushed and torn by machines, or torn into small pieces with blades,
or the traditional, craftsman's method, called the orthodox method, which demands time and care.
The freshly plucked tea leaves are gently processed in all phases with the utmost of care.
This means that they are only rolled after withering, then fermented, dried, sleved and sorted.
The orthodox method is highly time-consuming and naturally more expensive, but this the only way that the full delicacy of the aroma and the typical character of the tea aroma and the typical character of the tea bush can be passed on to the finished tea. You can taste the orthodox difference!

 

Guarantee: Ronnefeldt only supplies black teas that have been produced with the orthodox method - including our favoured warieties and tea bags.