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    • Origin
    • Harvest
    • Production
    • Tea Tasting
  • Tea Varieties
    • Green Tea
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    • Herbal Tea
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  • Product Range
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  • Tea Recipes
    • Iced Tea
    • Food pairing
    • Winter Tea Recipes
    • Punch recipes
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TEA KNOWLEDGE

EILLES TEE

  • HOMETea Knowledge

Welcome to our world

Get to know EILLES TEE and meet the people who make our tea so special.
Scroll down for more information on tea and tea culture.

EILLES TEE
The best is just good enough.

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We find the tea you love.

The finest varieties from around the world.

TEA PRODUCING COUNTRIES


more than 500,000 tons

100,000 tons to 500,000 tons

10,000 tons to 100,000 tons

less than 10,000 tons

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. 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. Africa, with its more recent tradition, is famous for Rooibos (red bush) herbal tea.

 

 

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.

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.

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Harvest – the road from cultivation to cup

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.
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.
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

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.

Tea tasting – the art of good taste

Excellent tea at all times, balanced and uniformly pleasing to the palate: EILLES TEE rigorously pursues this aim in tasting and compiling its tea. Our experienced tasters are the highest authorities in superior quality tea. The greatest challenge lies in refining the tea in such a way that its quality is uniformly high and never ceases to delight. “How is that possible?”

The second step: The actual taste test

The tea is steeped for five minutes and tasted without milk or sugar. Vigorous slurping and spitting are both allowed and encouraged – only when all criteria are met is the tea approved for packaging.

Tea tasting – the art of good taste

Excellent tea at all times, balanced and uniformly pleasing to the palate: EILLES TEE rigorously pursues this aim in tasting and compiling its tea. Our experienced tasters are the highest authorities in superior quality tea. The greatest challenge lies in refining the tea in such a way that its quality is uniformly high and never ceases to delight.

The first step in tasting: Weighing

Because raw products can vary, every detail of the tasting process is crucial. The classic weight is 2.86 g, the same as an old British sixpence.

Visual and olfactory inspection: The first sensory impressions

Each batch of tea is meticulously checked by the tasters – aroma, taste, hue and leaf size are key. When the right raw product is found, it’s time for the real tasting and refinement.

Fancy some tea?

Discover our tea varieties

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