White teas are made by drying the buds of the tea plant that grows on the high mountain ranges. Tiny silver hairs that cover the buds give the tea a white appearance.
Green teas are heat treated to destroy any enzymes that would react with the oxygen in the air and cause the leaf to ferment or oxidize. Green teas are therefore generally known as unfermented or unoxidized teas. Heat is either applied by steaming or roasting. This is followed by rolling and then drying in large dryers to remove the balance water content.
Oolong teas are semi-fermented or semi-oxidized tea. For making of Oolong Tea, the leaves are first wilted for four or five hours in direct sunlight or in warm air inside the factory to remove some of the water content. The leaves are then rolled after which they are fermented. The duration of the fermentation is very important and will depend on the experience of the maker to extract maximum flavor. Once the desired fermentation has been achieved the leaves are finally dried.
Black teas are completely fermented teas. The leaves are first withered to remove a quarter of the water content and then rolled and fermented multiple times till the leaves are completely fermented. After this the leaves are dried to remove the balance water content.
Difference between Single Source Teas and Blends
The teas from around the world taste differently because of the variations in a lot of factors. Some of these are differences in weather, altitude, quantum of daylight and planting material. Also within the estate, there could be variations in the quality through-out the year, because of the changes in factors like temperature, rainfall and difference in the chemical constituent of tea in each season. Primarily the early first flush and the peak second flush in most parts of the world are the most prized teas.
The true tea connoisseurs enjoy these differences in the same way that wine connoisseurs enjoy the differences in the flavor of wines from different vineyards and wine producing regions. This kind of specialty tea is marketed with the name of the particular tea garden and even sometimes by the season.
Over the years, Tea growing region have been branded to produce a certain quality. For example a region which enjoys a cold climate like Darjeeling is more suited to produce flavory orthodox teas, than CTC which is the popular form in which Indians drink tea by adding milk and sugar and sometimes even spices like black pepper and cardamom.
Even a region like Darjeeling produces significantly different teas throughout the year. The first, second and the late autumn flush are the mostly sought after in Darjeeling.
Generally, if the teas are special they mostly sell individually or as special blends by premium brands in specialty tea stores or in up-market stores and sometimes even online. These specialty teas sell sometimes under the garden invoices and sometimes under popular names like First Flush or Vintage. The other teas find themselves in common Darjeeling blends which are branded by big Tea Companies.
Our objective is to offer premium teas through a variety of specialty invoices and blends from our tea estate Gopaldhara and Rohini.
We are offering three different categories under one common brand. They are
Vintage Series – Signature Single Invoice Teas
Our premium teas are available under the vintage series umbrella. These teas are not blended and each has its own unique flavor and aroma which can only be relished if consumed stand alone. Each has its own unique signature taste. We have tried to include different varieties of hand crafted teas and exquisites from each season so that the consumer has a range to choose from.
Premium Seasonal Blends
Tea is a seasonal crop and each season has its own characteristic taste and flavor. These seasonal variances are enjoyed by the connoisseurs and they get very good quality depending on their preferred taste. Quality Darjeeling Tea has three distinct seasons. The first flush from March to April, the second flush from May to June and the autumn flush from November to December.
Health Benefits of Tea
Tea is the most commonly consumed beverage in the world after water. Whether it is black, green or Oolong tea, they all contain polyphenols which givea tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.
Some of the health benefits of Tea are
- Reduce risk of gastric, esophageal, skin and ovarian (in the case of women) cancers
- Reduces risk of heart attack by preventing blood clotting and lowering cholesterol
- Helpful in the condition of Rheumatoid Arthritis
- Increases the natural Immune system of the body
- Reduces high blood pressure and fights tumor