»Tea the way we like it.
Welcome to the world of Eilles Tee«

Origin – Tea and the countries where it’s grown

EILLES TEE comes from the best tea plantations in the world. The selection is vast, because tea is cultivated in more than 40 countries.

Many types come from China, while Japan produces primarily green tea. Africa, with its more recent tradition, is famous for Rooibos (red bush) herbal tea.

Northern India is known for the Darjeeling area with 73 plantations at altitudes of up to 2,000 metres, northeastern India for the Assam region and its strong black teas, and southern India for its Nilgiri teas. Sri Lanka, formerly Ceylon, is one of the world’s leading exporters of tea. Many types come from China, while Japan produces primarily green tea. Africa, with its more recent tradition, is famous for Rooibos (red bush) herbal tea.

Origin – How it all started

In 2737 BC, a leaf from a wild tea plant fell into boiling water, and the Chinese emperor Shen Nung discovered the drink. In Europe, the Dutch were using tea for medicinal purposes in the early 17th century. And in the USA, the famous Boston Tea Party in 1773 triggered the War of Independence.

ORIGIN - ORGANIC AND FAIRTRADE

When it comes to purchasing, EILLES TEE attaches great significance to health based on natural nutrition, an authentic taste experience and fair treatment of people and nature. As for how our organic teas are grown, we place a premium on avoiding genetic engineering and chemical or synthetic pesticides and fertilisers. We are equally concerned about the living conditions of plantation workers with respect to their health and income.

»We find the tea you love –
the finest varieties from around the world«

» Harvest – The road from
cultivation to cup«

Two leaves and a bud

The uppermost bud and the next two leaves: a tea plant can be harvested every seven to ten days. In moderate climate zones the plants can be harvested throughout the year, but at altitudes above 500 metres – in Darjeeling, for example – the plants stop growing from November to March.

»It all starts with picking –
Plucking by hand is the key«

Two leaves and a bud

The leaves can only be picked by hand, up to 12 kilos a day in Darjeeling or 25-30 kilos in Assam. But in general, around four kilos of fresh tea leaves yield approximately one kilo of black tea ready for brewing.

»Experience and “good taste” –
Refinement at the source«

Two leaves and a bud

Many factors contribute to the different yields and aromatic nuances, including different climatic conditions, soil conditions, precipitation levels and altitudes, as well as processing methods.

»We are passionate about details – because they make a world of difference in the cup«

PICKING 1. STEAMING 1. WITHERING 2. ROLLING 3. FERMENTING 4. DRYING 5. SORTING GREEN TEA BLACK TEA

Step by step to tea

 

Withering, rolling, fermenting, drying and sorting: these are the five steps needed to process tea in the traditional (orthodox) manner after the picking of two leaves and a bud.


The leaves lose around 30% of their moisture on the withering tables and become soft enough for rolling.

This process disrupts their surfaces, which enables them to ferment. Fermentation refers to the oxidation process by which the tea takes on its reddish brown to black colour within 30 to 120 minutes. For green tea this step is omitted.


The leaves then go to a rack dryer, where their moisture content is further reduced to about 2%. Oscillating sieves sort the tea into four sizes (leaf, broken, fannings and dust), after which it is packaged and ready to drink.

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