|
Tea is indigenous to that part of the world we now call China, Tibet, and northern India. Over the centuries, it has been transplanted far and wide and today is successfully cultivated within a geographic belt that runs from the equator to 42° north.
The Tea Belt: Where Tea Grows
The great teas of the world, however, come from a handful of countries - most prominently China, Formosa (Taiwan), Ceylon (Sri Lanka), Japan, and India.
|
|
CHINA
Tea unquestionably had its genesis in China around 2737 B.C. with the legendary accidental discovery by Emperor Shen Nong. While boiling water in his garden, a camellia leaf fell from a bush into his pot. Curious, he sips the resulting infusion and declares it has medicinal powers. In time, it evolves into a social beverage, and ultimately becomes the center of cultural rituals. Though the Chinese drink mainly green tea, they export mostly black tea. Some varieties of Chinese green tea are produced in such limited quantities that they are rarely, if ever exported. The Republic of Tea works directly with Chinese tea growers, making it possible for you to experience these very rare green teas. From Zheijiang Province, experience the top-grade "Lung Ching" of The Republic of Tea's Dragon Well. From the banks of the Qiushi River in the Wuyi Mountains, The Republic's Sky Between the Branches, is a pure heavenly, hand-picked green tea that is only harvested ten days each spring and barely makes its way beyond China's borders.
JAPAN
Like no other culture or nation, Japan has elevated the art of preparing and serving tea to a spiritual philosophy. It is common for work in modern day Japan to come to a halt for a daily tea break. Most of the tea grown and consumed in Japan is predominately green tea, meaning some of the greatest green tea is never exported. Green tea is tea that is withered but never oxidized. When infused it is pale with a yellow or green tint. Green tea is widely recognized for its flavor, soothing aroma, and its rich treasure of polyphenols, which recent studies have found act as antioxidants. The Republic's Spring Cherry and Big Green Hojicha are a perfect introduction into the world of Japanese green tea.
TAIWAN
The island of Taiwan was once known as Formosa, which is why teas produced there are still referred to as Formosa Oolong Teas. Cultivated at relatively low altitudes most all of the teas processed on the island become oolong tea or semi-fermented tea. The process of making oolong combines elements of both fermented and unfermented processes. As with black tea, oolong tea is fermented, but the fermentation is shorter in duration. While most Chinese oolongs are fifteen percent fermented, Formosa Oolongs are usually seventy-five percent fermented. The Republic of Tea Wuyi Oolong is a hand picked tea, prized for its very large silver- tipped leaves and peach flavor. This special harvest produces one of the world's rarest and most delightful cups of tea.
SRI LANKA
Until the 1880's, very little tea was grown in Ceylon. Now known as Sri Lanka, the verdant hills are planted with world class tea. Some of the top tea estates boast a presence and can be depended upon for the finest pluckings. The tea produced on these estates is still called Ceylon and is considered some of the best in the world. The principal production of Ceylon tea is of black or fully oxidized tea. Some highland teas are exceptional, but since they are grown at elevations of seven thousand feet, they are also rare. The Republic of Tea's Mango Ceylon is a superb example of how Ceylon leaves lend themselves nicely to blending with fruit and essential oils. This tea is light, exotically fruity, and the intoxicatingly fragrant marriage of mango and marigold blossoms blended with superior black leaf teas from Ceylon produce an uplifting cup.
INDIA
Today, India is the greatest tea producing country in the world. With some 35,000 tea estates, India's annual harvest is almost one million tons. Home to numerous major tea-producing regions, the most celebrated are the three distinctly different tea growing regions of Assam (far northeast India) Darjeeling (northeastern India) and Nilgiri (south India). These three regions produce some of the finest teas in the world.
ASSAM (ah-SAHM)
With over 35,000 tea estates, India is the largest tea exporting country. Three distinct geographically separated tea growing regions; Assam, Nilgiri and Darjeeling, produce three entirely different teas in both style and taste. Assam is the original Indian tea and due in part to an annual rainfall that can reach 150 inches a year, it is also the largest tea-producing region in the world. Teas grown here in Northeast India are simply referred to as "Assam" and present a golden tippy, rich, malty cup, well-suited to the addition of milk. Discover The Republic of Tea Assam Breakfast for a hearty, robust Assam.
DARJEELING (dar-JEE-ling)
High in the foothills of the Himalayan range of northern India, at altitudes of up to six thousand feet, one of the world's greatest teas is grown. Considered by many to be the best, Darjeeling teas are referred to as the Champagne of teas. Top Darjeelings are sometimes identified and sold by estate and by flush-first flush (April/May, light and flowery); second flush (May/June, fruitier and smoother), and autumnal (larger-leafed and "rounder" in taste). Exact timing of the flush depends on the monsoon rains. The superior quality of the first flush is celebrated in The Republic of Tea's Darjeeling Nouveau. This special reserve tea was flown in directly from Ambootia Organic Tea Estate to create the ultimate tea experience - the freshest, purest cup of the year!
NILGIRI (nil-GEAR-ee)
Situated in the southernmost tip of India, the Nilgiris or Blue Mountains, offer a picturesque range of hilly landscape where tea is cultivated at elevations as high as forty-five hundred feet. High elevations and rainfalls of up to 60 inches annually favor the clean, well-balanced, liquor of these unique teas.
|
