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On tea

Tea, a healthy pleasure!

Every story that goes through thousands of years begins with legends. So it's for tea. First, it was the monks who cultivated tea in the gardens of their monasteries and spread their knowledge about 5000 years ago.

Tea is obtained from a shrub or tree: The two original plants, Thea Sinensis and Thea Assamica, belong to the camelia genus and are originally semi-shaded plants.

Tea is obtained from a shrub or tree.

The bushes are regularly potato for cultivation. Plants need a tropical or subtropical climate to thrive, up to an altitude of 2100 meters above sea level. The variety of flavors of tea is also significantly influenced by the amount of sunlight, the conditions of the soil and, of course, by the period of the year (collected in spring, summer or autumn) and by the type of processing.

The largest and best known tea growing regions are located in India, Sri Lanka, China and Japan.

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Tea plantations on the southern slopes of the Himalayas are among the most renowned tea growing regions. The special position at the foot of the imposing peaks of eight thousand meters and the particular climatic conditions develop this flowery and sour taste. The Darjeeling, also known as the "champagne of tea", grows up to an altitude of 2300 meters. The more than 80 plantations have wonderful names like "Margaret's Hope", "Rishehat", etc.

The Assam tea comes from the largest contiguous cultivation area of the homonymous province in the north-east of India. The climate here is predominantly tropical. These strong and malted black teas are combined with our limestone water. Assam tea is often the basis for blends of flavored tea and tea. Today there are over 2000 different plantations of Assam, with beautiful names like "Mangalam" or "Mokalbari".

Ceylon's tea (from today's Sri Lanka) grows at altitudes...