Everything begins with the tea plant, of which two species exist: Thea sinensis the “China plant” and Thea assamica the “Assam plant”. Thea assamica is sturdier and produces a stronger tea variety, sinensis is finer but more aromatic. Hybrid “crosses” of both species are cultivated in many regions of the world.

Each of the following tea categories is processed in a typical way:

White tea: The fresh leaves are sun dried and packaged with great care.

Green tea: The fresh tea leaves are heated for a short time by steaming with hot water, cooking in hot water or roasting. The roasting-method is employed especially in China. The tea leaves are heated shortly in metal containers. The purpose of all methods is to denaturate the enzymes, which are present in the fresh tea leaves. By destroying the enzymes the possibility of fermentation is avoided.

Oolong tea: For the Oolong varieties the tea leaves are left fermenting for a short time. Fermentation imparts the typical, unique flavor of Oolong teas.

Black tea: The freshly plucked tea leaves are processed according to the following procedure: - Wilting (the tea leaves loose about one third of their moisture content which makes them smooth and soft) – Rolling (special machines are used to carefully tear the leaves, the secreted juices are then added again) – Fermentation (the tea leaves are layered in hot and damp rooms where they start to oxidize and change color) – Drying and Grading (the tea leaves are dried carefully and packed into boxes)

Red tea: The best qualities of red tea originate around the Chinese locality of Pu-Erh in the Yunnan district. This tea is carefully fermented and dried in a very special manner. Afterwards it is moistened again and stored for a certain time (up to 60 years for the KING tea) in special caves or buried in the earth.

Regular consumption of green or white tea can:

- enhance concentration and reactivity

- high vitamin content

- enhances physical performance

- fortifies blood vessels

- high fluoride content protects teeth

- reduces inflammation

- relieves stomach and gastric complaints

- helps against depressed mood

- lowers blood cholesterol levels

- promotes blood circulation and skin regeneratio

- positive influence on heart

* according to Peter Oppliger’s book "Der Grüne Tee: Genuss und Heilkraft aus der Teepflanze"

* more informations about tea are available from the highly informative website www.teeblaetter.de
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