Leaf tea or tea bags?

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Leaf tea or tea bags?

Leaf tea or tea bags?

Tea is available as leaf tea and small leaf tea. Leaf teas contain whole tea leaves, playing with 1-2% only a minor role. The by far largest part of leaf of tea – the so-called Broken – tea from make small. The infusion is more intense than in leaf teas.

The smallest of the leaf grades, and Fannings and Dust, may be used for the infusion bag. They create a strong, aromatic infusion. Sheet degrees not only provide information about the size of the tea leaves, but about their quality. Basically, the quality of the tea bags is not different from the quality loose tea.

For infusion bag finer leaf grades such as Fannings and Dust used, as the finer Aussie inspirations are much more concentrated, so that the tea can unfold in no time its full Aroma. For the “quick” Cup of tea they are suitable, therefore, better. Currently, about 80% of the tea used in the Form of an infusion bag.

Tippy or Orange Pekoe?

In the case of leaf and Broken teas are still differences of other sorts. It depends on what parts of the Tea plant are processed.

  • Flowery Orange Pekoe – this is the sort of young, burgeoning shoots and shoot tips are used.
  • Orange Pekoe – these are the second smallest Teesortierung consists of the finest Parts of the young Teetriebe.
  • Pekoe – The word is the tender, young leaves of the Tea plant, and means “white fluff” (from the Chinese).
  • Tip, Tippy – This addition the light sheet referred to tips of young, tender tea leaves, not the color when you Pour so dark.

Darjeeling, Assam or Ceylon?

The quality of the different varieties of tea is determined mainly by the area of cultivation, harvest time and climate. The most famous Tea-growing Darjeeling, Assam and Ceylon (Sri Lanka) with the corresponding teas. In General, the spring harvest (first flush), the summer harvest (second flush) and the autumn crop (autumnals) is harvested in three harvest times of tea:.

Generally speaking, we can say that tea made from higher-lying areas (for example, Darjeeling) is usually of a finer quality, as the leaves grow more slowly, and so fragrant flavor can develop. Teas from low-lying areas are usually stronger and darker in the infusion, but can also be very high quality, e.g. on best varieties from Assam.

In Germany, most teas come as mixtures of different types of tea, and Harvest in the trade. So the whole year is made possible by a consistent quality in the accustomed taste.

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