The World of Tea
Tea, next to water, is the most widely deverage in the world. There are countless numbers of different teas, tea varieties and ways of enjoying tea.
Whether you prefer black teas, greem, oolongs, fruit orherbal infusions, of which Rooibas is one, Teehaus Ronnefeldt would like to tell you all about the differences in quality when is comes to tea, so that you can understand why it's important to know about the variety and the brand of tea you're buying. Because there are differences and you can taste them.
No-one is born a tea connoisseur but trying out new tastes can awaken a growing pleasure in drinking tea. Tea inspires, refreshed, wakes you up and yet at the same time relaxes. Enjoy finding out what your favorite taste and tea brand are. We would be delighted if you choose Ronnefeldt - especially if you're from the world of hospitality or run a specialist tea shop
INDIA – DARJEELING
Darjeeling: Tea growing area in the Indian Himalayas. The most
precious teas are grown in this area up to a height of 2,500m.
The continuous change from dry to moist air, from chilly
conditions to intensive sun, with mist and monsoon rain the great
aroma and the flowery elegance of Darjeeling tea is developed.
Connoisseurs value the mild and flowery taste of First Flush
(Springtime Darjeeling) from the first harvests. Second flush
Darjeeling is highly aromatic. Both are perfect served with or
without fine white sugar.
INDIA – ASSAM
Assam is a state in the North-East of India. The estates are located
on the slopes of river Brahmaputra at heights of 300 m to 800 m
and form the largest connected tea growing area in the world.
With a humid tropical climate, strong, spicy teas are harvested.
Tea drinkers who prefer strong, malty, full-bodied teas –
preferably with crystal sugar and cream will enjoy Assam.
CEYLON (SRI LANKA)
Sri Lanka is an island in the Indian Ocean. The best teas are
grown in the highlands at heights between 1,000m and 2,000m.
The monsoon rain dictates the timing of the harvest between June
and September. When it rains in the west of the island, high
quality teas are harvested in the eastern UVA district. In the west,
the best Dimbula teas are plucked when it rains in the east
between January and March.
Teas from Ceylon are not heavy, have a lemony slightly
steely aroma and a wonderful reddish colour. Ceylon teas are
suitable for a hint of milk.
GREEN TEA
Preventing fermentation of the leaves creates green teas.
Enzymes in the freshly plucked leaves normally start the
fermentation process.
To create green teas the leaves are treated under very strong
heat after the withering process thus preventing fermentation. In
Japan the withered leaves are steamed, in China the tea is pan
roasted.
FLAVOURED TEA
The most famous flavoured tea is definitely Earl Grey, which was
introduced to Europe in the 19th century. But the real masters of
flavouring tea were the Chinese who started 2,000 years ago by
combining them with Jasmine, rose petals and chrysanthemums.
Today Ronnefeldt’s tea taster develops selected teas by
blending different pieces of fruit, peels, petals, leaves or spices
and adding fine, precious oils to create new and fascinating
compositions.
Japanese Sencha with its large unrolled leaves is one of the
best because the flavouring oils adhere perfectly to its large leaf
surface over a long period. A superb example of a fascinating
flavoured green tea your guest can enjoy is the popular
Morgentau (Morning Dew).
