It is difficult to argue with the experience accumulated over thousands of years. Living in Western countries, we, out of habit, drink tea every day, while in the East tea has long been considered a source of health, happiness, as well as peace of mind and wisdom. More recently, various studies have been carried out in order to fully determine which tea is better and the health benefits of at least one cup of tea in your daily diet. Some studies have shown that certain types of tea can prevent cancer, heart disease, diabetes mellitus, as well as promote weight loss, lower cholesterol and mental performance. But what is the most valuable thing in tea? Undoubtedly, best tea Not only is it great for your diet, but it also tastes amazing and comes in a huge variety of flavors with varying caffeine levels. Green, black, white, oolong, pu-erh - all these varieties of tea are obtained from the tea bush (Camellia), which grows in China, India and contains special antioxidants known as flavonoids. Herbal teas, such as Chamomile, Echinacea, hibiscus, rooibos (herbal tea) and ginger tea, are made from herbs, fruits, seeds or roots that have lower concentrations of antioxidants and therefore their chemical compositions differ significantly. Herbal teas often have a sweet taste, while green or black tea may be too strong to drink without additional sweeteners. Natural products are good choice to improve taste while maintaining health benefits. Some products contain fruit, such as Paradise Fruits by Jahncke or Healthy Natural Sweeteners from Fitday.
Ginger tea
Ginger tea is made from herbaceous plant ginger. Its benefits include reducing nausea, reducing inflammation, improving circulation, reducing respiratory diseases, reducing stress, increasing fertility and strengthening the immune system. However, drinking too much ginger tea can cause side effects, such as digestive problems, or interrupted sleep.
Rooibos tea (herbal tea)
Rooibos (herbal tea) is a naturally superior, sweet-tasting tea made from the South African rooibos bush. The leaves of the shrub are collected, crushed and rolled, and then left to ferment and dry. This type of tea has always been used to treat headaches, insomnia, asthma, eczema, weak bones, hypertension, allergies and premature aging. This tea does not contain caffeine and can be consumed at any time of the day.
Hibiscus tea
Echinacea itself is a plant that is used to prepare some medicines. It is used to activate chemicals in the body, to reduce inflammation and to stimulate the body's immune system. Echinacea is widely used to fight infections such as colds and other respiratory illnesses. It is also used to combat migraines, upset stomach, dizziness pain, snake bites and some skin problems. Echinacea is native to North America and was used as a medicinal herb by local Great Plains Indian tribes.
Chamomile tea
Chamomile tea is made from the chamomile flower, a plant that has been used for centuries in folk and traditional medicine. Chamomile has calming properties and can positively influence sleep, reduce stress and anxiety, and stimulate the immune system. Antioxidants help prevent complications from diabetes, such as vision loss, loss of nerve cells, and kidney damage. They can reduce the growth of cancer cells. Sixth place in the ranking of the most delicious and best teas peace.
Puer tea
Pu-erh is a tea obtained by fermentation, the entire process includes fermentation and subsequent long-term storage or “aging” in humid conditions. The longer Puer tea infused, the better it will taste. Pu'er is produced primarily in China, but is also popular in Taiwan. The tea has less caffeine compared to other teas, but is used to lower cholesterol levels as it contains a small amount of chemical substance - lovastatin, which cannot be said about other types of tea.
Oolong tea
Oolong tea is a partially fermented tea, while green is unfermented and black is fully fermented. It is used to concentrate thinking and improve mental activity. Other health benefits include a reduced risk of cancer, tooth decay, osteoporosis and heart disease. There are many different different varieties oolong teas native to China.
White tea
White tea is the least processed, compared to black and green tea; he has the most high level antioxidant content. White tea can reduce the risk of cancer, stroke and heart disease. It is also used to relieve symptoms various diseases, helps restore the body by strengthening the circulatory and immune systems, strengthening bones, teeth and restoring skin. Third place in the list of the best and healthiest teas in the world.
Black tea
Black tea is made from fermented tea leaves and is high in caffeine. Some studies have shown that black tea may protect the lungs from damage caused by cigarette smoke and may also reduce the risk of stroke. This type tea is widely used to enhance mental performance, especially for learning, memory and information processing.
Green tea
The best and delicious tea peace. Made from tea leaves using steam, green tea has the highest concentration of catechin (ECGC). It is a common antioxidant or flavonoid found in tea. ECGC and other antioxidants contained in green tea are essential for preventing tumors in the bladder, breast, lungs, stomach, pancreas, and reducing the risk of colorectal cancer. It also prevents clogged arteries, promotes fat burning, reduces stress, reduces the risk of neurological disorders such as Alzheimer's disease and Parkinson's disease, and can reduce the risk of stroke and normalize cholesterol levels.
Which variety should you start with if you want to become a tea connoisseur - or just finally find the right tea whose taste you can enjoy every day? Let's find out in this article. And first let's remember
What kind of tea is there?
When they talk about “types of tea,” what do you think they mean?
Everyone knows that tea is a plant, a tea bush. Plants of different varieties, from a botanical point of view, have different decorative or physiological characteristics. For example, two varieties of peonies or tomatoes may differ in appearance, have different colors and shapes of petals, size and taste of fruits, etc. And many still think that green and black tea are made from different plants. There is actually one type of tea plant - Camellia sinensis - and many varieties. The type of tea (green, black, yellow, etc.) depends on the processing of the tea leaves.
We will not go into botanical details. After all, taste, aroma, color matter to the buyer ready drink. And these indicators are determined commercial grade.
Trade grade tea - an indicator of quality
The commercial grade of tea consists of many factors. In addition to the variety of tea plant (Chinese, Assamese, Cambodian), the following are taken into account:
- the place where the plant itself grows (this is country of origin, the most famous are Chinese, Indian, Ceylon, Kenyan and other teas from Africa, Georgian, Vietnamese, Japanese and, of course, native Krasnodar, characteristics plantations),
- time and conditions of collection (what leaves are collected, manually or by machine, collection season, etc.),
- features of sheet processing (drying, twisting, grinding and many other special processes).
And that's not all - many types of tea are obtained by blending and additional aromatization(there is nothing wrong with this if the flavors are natural).
All these factors influence the final grade of tea. And as a result, we can read on the pack, for example, “Chinese green large leaf long tea(… company name)". Here every word matters.
Blending is another reason for the variety of teas
Tea-packing factories are engaged in blending (or, in simple terms, mixing). Each blend receives its own unique name and sometimes becomes the “face of the company.” Such a mixture may include 1-2 dozen varieties of tea leaves grown in different countries.
Which tea manufacturer is the best?
In Soviet times, we had access to one type of tea, which many still miss (“with an elephant”). Then the country went to the other extreme, and only imported tea could be bought in stores. Now there is a great choice, if only there was money.
It is very difficult to choose the best tea manufacturer. Mainly because the same company produces 3-5 different brands of tea in several price categories - expensive, medium, economy. And ardent followers of Greenfield tea, in fact, choose the same manufacturer as thrifty lovers of the Princess Nuri brand (both are made by the Orimi Trade company). Therefore, the definition " best manufacturer tea" is very conditional.
Among the Russian tea producers, we note the following companies:
- "Orimi Trade", she owns the brands “Princess Nuri”, “Princess Kandy” (as well as Gita, Java), as well as Tess, Greenfield,
- "May"- and this is not only “May Tea”, but also “Lisma”, Curtis,
- "Unilever"- “Conversation”, Brooke Bond, Lipton (the owner of the company is England, but the production is located in Russia).
Among foreign teas, the most famous are teas "Dilmah"(supplier of Ceylon tea), English "Twinings", « Ahmad", Ceylonese "Riston"(positions itself as " english tea premium class"), « Akbar".
When selecting tea varieties for the rating, we were based on customer reviews and research results. We did not consider rare, elite and expensive varieties, sold only at auctions or in highly specialized tea shops. The rating contains popular commercial varieties of black and green tea, which are easy to find in stores near your home.
– the most familiar type of tea for Russians. The ability of black tea to retain its taste during long-term transportation and storage has made it the most popular type of tea among European consumers. Black tea has at least beneficial properties, how . Thanks to the unique chemical composition, which includes more than 300 different elements, black tea helps prevent atherosclerosis, when consumed without sugar, protects teeth from caries, prolongs youth. Knowing the classification of black tea is your compass in the huge range of teas on the tea market.Black tea on the Russian market.
Black tea is currently produced both in accordance with GOST 1938-90 and in accordance with the Technical Specifications developed by the manufacturers.
In accordance with GOST, according to quality indicators, black tea is divided into the following varieties:
bouquet: tea leaves with tips - unopened buds: thin delicate aroma, pleasant, strongly tart taste, bright, transparent, intensely “above-average” infusion;
premium: delicate aroma, pleasant astringent taste, bright, transparent “medium” infusion;
first grade: rather delicate aroma, pleasant astringency taste, not bright enough, transparent “medium” infusion;
second grade: insufficiently expressed aroma and astringency, transparent “low-medium” infusion;
third grade: weak aroma, slightly astringent taste, insufficiently transparent “weak” infusion.
Classification and labeling of black tea on the international market.
The taste and aromatic properties of tea are most fully preserved when the tea leaves are packaged at the place of collection. To purchase tea packaging of the required quality from imported manufacturers, you need to know the basic terms for classifying tea on the international market.
Tea terms
F (Flowery)– “flower” tea, which contains tips - half-opened tea buds, which give the tea a special aroma.
P (Pekoe)– “pe-ko” – tea made from tips and the first two young tea leaves.
O (Orange)– “orange” – tea made from young whole rolled leaves.
OP (Orange Pekoe)– “orange pe-ko” – tea that corresponds to both the “pe-ko” and “orange” classes. Tea labeled OP does not contain tips.
B (Broken)– “broken” - tea consisting of crushed leaves.
OR– large-leaf, whole-leaf teas
BOP– medium leaf teas
S (sushong or souchong)- "souchong" - tea made from old tea leaves of poor quality.
CTC (Cut, tear & curl)– granulated tea.
D (Dust) and F (Fannings)– dust, screenings.
Tea abbreviations - indicators of the quality of black tea
Tea quality indicators are indicated at the beginning of the abbreviation - marking whole-leaf and medium-leaf teas OP and BOP.
T (tippy)– “tippy” – tea consisting mainly of tips – tea buds. Varieties marked in this way are exclusive and very expensive.
G (golden)– “golden” – tea, which contains white-yellow tips; hence the name – “golden” tea.
S (special)– “special” – selected tea, which is exclusive according to some characteristics.
S (selected)– “selected” – selected tea from the top leaves, collected and sorted by hand.
F (fine), F (fancy)– “fine”, “fancy” – tea with unique aromatic and taste properties.
SF (super-fine or super-fancy)– “super fine or super fancy” - a unique, very aromatic and tasty tea.
Numbers 1 and 2– indicators of the tea variety. Tea labeled 1 is of a higher grade than tea without a digital label. The numbers also indicate the size of the tea leaf.
High quality whole leaf tea
- GFOP (Golden Flowery Orange Pekoe).
- TGFOP (Tippy Golden Flowery Orange Pekoe).
- TGFOP1 (Tippy Golden Flowery Orange Pekoe grade 1).
- TGFOP2 (Tippy Golden Flowery Orange Pekoe grade 2).
- FTGFOP (Fancy (or Fine) Tippy Golden Flowery Orange Pekoe).
- SFTGFOP (Super-Fine (Fancy) Tippy Golden Flowery Orange Pekoe).
High quality medium leaf tea
- BFOP (Broken Flowery Orange Pekoe).
- BGFOP (Broken Golden Flowery Orange Pekoe).
- BTGFOP (Broken Tippy Golden Flowery Orange Pekoe).
- BFTGFOP (Broken Finest Tippy Golden Flowery Orange Pekoe).
High quality fine leaf tea- BFOP, BOPF or GOPF
Low quality small leaf tea
- PD (Pekoe Dust), RD (Red Dust), SRD (Super Red Rust), GD (Golden Dust)
- PF (Pekoe Fannings)
Results of examination of black tea on the Russian market.
St. Petersburg public organization consumers "Public Control" conducted an independent examination of eight samples black leaf tea, which are popular among Russian consumers. Tea samples were tested in the testing laboratory “Petersburg-Expertiza” of the St. Petersburg State Institution “Center for Quality Control of Goods (Products), Works and Services”.
Experts evaluated black leaf tea based on organoleptic indicators - taste, aroma, infusion color, and appearance of the tea leaf. The tea was also tested for compliance of the physical and chemical parameters of the samples with regulatory documents.
A sample that has deviations from regulatory documents, Ceylon large-leaf black tea “MONARCH”, the highest grade, produced by Monarch Foods International Ltd, Sri Lanka, was recognized. This sample was the only one manufactured according to GOST. Experts found that the mass fraction of moisture exceeded 8.8% instead of “no more than 8%.” However, the experts were satisfied with the organoleptic indicators - taste, aroma, type of tea leaf, bright, transparent, “medium” infusion.
The remaining seven purchased samples were manufactured according to specifications developed by the manufacturers themselves.
Excellent rating deserved
Ceylon long leaf black tea B.O.P.1 “AHMAD TEA”, manufacturer Ahmad Tea Inc. Box 1193 46/10, Habam Mabata, Colombo 2, Sri Lanka. This sample is characterized by a bright, transparent infusion, pleasant taste and aroma without foreign impurities.
Ceylon long leaf black tea “THE SAME”, manufactured by Moscow Tea Company LLC, Russia, Moscow. This sample is characterized by a bright, transparent “medium” infusion, pleasant taste and aroma without foreign impurities.
Ceylon black long leaf tea "Greenfield Golden Ceylon", TM "GREENFIELD", bouquet variety, manufacturer "NEP" LLC, Russia, Leningrad. region, Vsevolozhsk district, village. them. Sverdlov. The sample is characterized by a pleasant delicate aroma, tart taste, clear, bright “medium” infusion, the tea leaf is mostly smooth, twisted, without tips.
Deserved a GOOD rating
Long leaf black tea “Premium English Tea” Orange Pekoe, premium grade TM "RISTON", manufacturer "George Stuart" & Co.Ltd. Colombo -2, Sri Lanka.
Rating SATISFACTORY
Ceylon long leaf black tea "AKBAR" Violet Alexandrite", manufactured by Yakovlevskaya Tea Packing Factory LLC, Russia, Moscow region, Podolsky district, Yakovlevo. Experts were dissatisfied with the appearance of the tea leaf, which turned out to be insufficiently smooth, twisted, and with the presence of a lamellar leaf. The infusion of this tea is clear, “medium”.
Large-leaf Ceylon black tea “DILMAH”, manufactured by AVALON Distribution Company CJSC, Moscow region, Khimki. Experts were also dissatisfied with the appearance of the tea leaf, which turned out to be not even enough, the tea leaves were not twisted enough and there was a lamellar leaf. The tea infusion is bright, transparent, “medium”. According to experts, this sample of black tea corresponds to the 2nd grade.
Long leaf black tea “MAYSKY”, premium grade, produced by May Company OJSC, Russia, Moscow region, Fryazino. Experts were also unhappy with the appearance of the tea leaf, which turned out to be similar to the previous sample. The tea infusion is bright, transparent, “medium”. According to experts, this sample of black tea corresponds to the 2nd grade.
These examinations relate exclusively to specific samples submitted for examination, and not to all similar products from these manufacturers.
The article was written using materials from St. Petersburg OOP “Public Control”.
Isabella Likhareva.
Loose leaf tea is created from hand-picked leaves, and this is done very carefully to preserve the integrity of the raw material. But is such careful processing capable of making the drink the most delicious, and how does this tea differ from other types?
It is believed that large leaf tea is the best, but can the size of tea leaves affect the quality?
Types of tea
Whatever type of tea you choose, they all go through the same processing steps. After the leaves are removed from the bush, they are dried, fermented, then rolled and dried. But black tea takes much longer to ferment than green tea.
On a note! The same tea leaves are used to make black and green teas. Final result will depend solely on the duration of the fermentation process. And the longer it takes, the richer the infusion will turn out when brewing. However, at the same time, with such processing, a significant proportion of useful substances is lost!
The process of rolling tea leaves is carried out manually or using special machines - rollers. And the type of tea will depend on how much the raw material is damaged during twisting - it will become large-leaf, medium-leaf or small-leaf.
Medium-leaf tea contains not only broken leaves, but also particles of shoots and other small elements. Fine leaf tea is essentially the dust that is collected after the tea leaves have been sifted. These residues are pressed into small granules and, as a rule, packaged in bags. After brewing, this tea gives a strong, rich infusion, but is practically odorless.
Selected large-leaf tea contains exclusively whole leaves, twisted into tight spirals, on which there is practically no damage. Their infusion has a delicate taste and bright aroma, which persists for a long time. When brewing, the spirals unfold and you can see the natural shape of each leaf in the cup.
There are also flavored teas. During production, natural or synthetic substances are added to them, which make the drink especially aromatic and it acquires additional flavor notes. The most popular among these additives are:
- Melissa;
- bergamot;
- lemon;
- raspberries;
- strawberry.
In addition to them, you can also find teas from a mixture of herbs, fruit and berry mixes on sale.
Features of a large leaf
Loose leaf tea has a lot of positive qualities. Its magnificent taste and aroma when brewed can be distinguished from other types of tea by every connoisseur of this drink, since each leaf in it is saturated with natural aromatic substances, which were later given into the infusion.
Thanks to special gentle processing, the cellular structure of the leaf is preserved, so this tea contains almost the original amount of valuable components. Loose leaf tea contains antioxidants, cahetins and polyphenols. This drink perfectly strengthens blood vessels, normalizes blood pressure, cleanses the body and prevents the activity of free radicals. With regular use of fresh infusion, you can remove excess cholesterol from the body and ensure the prevention of diseases of the cardiovascular system.
On a note! There are more antioxidants in loose leaf tea than in some fruits and vegetables!
Gentle processing provides the infusion with high aromatic properties and a pleasant astringency in taste. This tea, unlike medium-leaf and small-leaf tea, retains its aroma for a long time. In addition, the quality of tea will be affected by the amount of dropouts - the fewer broken leaves, the better the product is considered.
Criterias of choice
Today, loose leaf tea is produced in many countries, but China is the leader among others. Its territory has a predominantly humid, warm climate, which is ideal for growing tea bushes. In such conditions, a single year allows you to harvest 3-4 times. Chinese loose leaf tea can be white, yellow, oolong, puer, but black long leaf tea is considered the most valuable. Its leaves can be curled into the shape of petals or small lumps, which slowly straighten out during the brewing process.
On a note! Many may be surprised not to see Ceylon tea in the first place in the rating. The fact is that it is valued exclusively for its raw materials - tea bushes grow in high mountain regions. And therefore Sri Lanka is one of the main suppliers of tea leaves to other countries, from which each brand there prepares its own product. And tea produced in Sri Lanka is of rather mediocre quality, despite the fact that the raw materials are one of the best!
A significant percentage of the supply of black loose leaf tea to the world market belongs to Kenya. In Japan, mainly green varieties are produced. However, their quality is quite low, so many manufacturers prefer to mix Japanese raw materials with Indian tea leaves, thus creating a blend.
As for Russian varieties of tea, there is only one - Krasnodar. However, despite the fact that it is grown only in one region, it is sold both within the country and exported.
When choosing loose leaf tea, you need to pay attention to the packaging. It should contain information about the manufacturer, the date of collection of the raw materials and the date of its packaging. At the same time, it is good when the place of production coincides with the place where the tea is packed, since during long-term transportation the leaves may lose their basic properties.
The box can be cardboard, wood or tin, and inside it the tea must be packed in a sealed bag. This packaging makes it possible to preserve the aroma and taste of the leaves for a long time.
Advice! After you have opened the sealed package, it is advisable to pour the tea into a tightly closed container, as the leaves will quickly absorb foreign odors!
It is better to purchase loose leaf tea from tin cans, since such packaging best preserves the aroma of the raw materials. Foil packaging also copes well with this task, but only after opening it, it is advisable to consume the tea within a month.
The best varieties
Based on consumer reviews, the following rating was compiled.
Green large leaf
This tea is considered elite, especially if it is made in China. Thanks to the short fermentation, it is very useful, since the leaves are preserved large portion valuable substances. This drink can significantly improve your mood, increase your tone, give a huge boost of energy and eliminate the effects of stress. Green loose leaf tea will help quench your thirst on a hot summer day and warm you up on a winter evening.
Among the best varieties:
- GreenfieldFlyingDragon (Greenfield Flying Dragon). Chinese tea, the raw materials for which are grown in the Hunan region. When brewed, it gives an unobtrusive aroma with pleasant herbal notes. The flavors are soft, very pleasant, without a single drop of bitterness. The infusion has a light amber tint. Sold in sealed packaging.
- Princess Java Best (Princess Java Best). Another Chinese tea that has an unusually delicate aroma. The leaves are quite large, there are no debris. The taste is bright and rich.
On a note! Many buyers note that the flavors of Princess Java Best tea absolutely do not correspond to its modest price category. For a budget drink it is more than good!
- AhmadGreenTea (Green tea Ahmad). Large-leaf tea made in China, consisting of the apical leaves of the Chan Mi bush. When brewed, it gives a soft taste with a slight pleasant bitterness. The color of the infusion is light, with a pistachio tint. Among the disadvantages, consumers note the presence of tea crumbs.
Black large leaf
It is chosen by connoisseurs of drinks with a rich, thick taste. So, black loose leaf tea - which is better?
- AhmadCеуlonTеаhighMountain (Ceylon high-mountain tea Ahmad). Strong aromatic tea with a sweetish tint. When brewed, the color of the drink becomes bright and transparent. Considered the best morning tea.
- GreenfieldGoldenCеуlon (Large-leaf Ceylon Greenfield tea). The drink is quite strong, the taste is deep and velvety. When brewed, the tea gives a rich, bright color, which will depend on its strength: from brown-red to dark orange.
- DilmahCeulon (Ceylon tea Dilma (Dilmah)). High-grade tea, which when brewed gives the infusion a rich color with a reddish tint. A little tart in taste, the aroma is classic tea.
Large leaf tea, the packaging of which is marked Ortodox, is one of the best. This inscription suggests that the raw materials for it were collected and then made by hand, and such leaves completely preserved their valuable substances.
How to brew
In order for a large sheet to be able to fully reveal all its facets, you must be able to brew it correctly. First, you should prepare the dishes by pouring boiling water over the teapot and cups. Then place a teaspoon of tea leaves on the bottom of the teapot (or several at the rate of one teaspoon per cup). Pour boiling water over it and cover the kettle with a napkin. Leave for 5-7 minutes so that the leaves can open. Pour the drink into cups and enjoy the taste.
As for how many times you can brew loose leaf tea, there will be no clear answer. Some types can be poured with boiling water several times, others - only once. Everything will depend on the variety purchased.
Hot, refreshing and aromatic tea, due to its healing, rejuvenating properties and delicious taste, is the second most popular drink in the world (after water). It is estimated that three billion cups of tea are drunk around the world every day. It is usually prepared from a plant that is grown in China, India and Sri Lanka and is scientifically called Camellia Sinensis. But there are varieties that most people don’t even know exist. Gourmets are ready to pay crazy amounts of money for the pleasure of enjoying unique drink.
Tea has a very long history of its distribution. For thousands of years, it has traveled from China to the farthest corners of the world, quenching thirst and providing energy to all who know how to enjoy it. Today, everyone is so accustomed to tea that no one even thinks about how the leaves got into the cup.
10. Tienchi Flower Tea: $170 per 1 kg
Tienchi is a type of ginseng that is native to southwest China. Both the root and flowers of this plant are used in medicine. Tienchi flower tea is considered one of the healthiest in the world. Its scientific name is Panax notoginseng. The Latin word “Panax” means “heal all.” It has been used for centuries to treat insomnia, dizziness and skin rashes. Tea has powerful detoxifying properties. Tienchi flowers resemble tiny broccoli florets and are highly prized throughout Asia. Harvested only in Yunnan province, the tea has a cool minty aroma and the scent of ginseng.
9. Silver Tips Imperial tea from Makaibari Tea Estate: $400 per 1 kg
Known for its original aroma and color, Darjeeling tea grows in the region of the same name at the foot of the Himalayas at an altitude of 1600 to 2600 meters. Makaibari is considered to be the oldest estate in India (in the Darjeeeling region) and the world's first tea factory that produces a large number of organic teas, but the most valuable of them is Silver Tips Imperial. Harvested at the full moon, the silver-banded tea is a patented product of Makaibari Tea Estate. Its cost is $400 per 1000 grams.
8. Gyokuro tea: $650 per 1 kg
According to the processing methods, the tea is classified as Sencha, a type of unshaded Chinese tea, but Gyokuro tea is actually a shaded tea. It is hidden from the sun for two weeks before harvesting. This method increases the level of amino acids in the leaves. The name Gyokuro literally translates to “precious dew.” Brewed tea has a characteristic rich taste and aroma, and the color of the drink is pale green. It is grown only in the Uji region of Japan. The price of tea is $650 per 1000 grams.
7. Poo Poo Pu-Erh tea: $1000 per 1 kg
Pu-Erh tea is a type of fermented tea with a rich taste that only intensifies and becomes more valuable over time. It is produced in the Yunnan region of China. The taste of Pu-Erh is not much different from regular tea, but it is perhaps the most unusual tea that the world has ever seen. Visually, it looks like a handful of dry leaves, but in reality it is the droppings of several varieties of insects. These insects eat nothing other than tea leaves their entire lives. Taiwanese farmers collect their feces using tweezers and a magnifying glass. The result is a tonic tea with medicinal properties. A real delicacy, invented by Chinese doctors in the 18th century and given to the Qianlong Emperor as an expensive gift.
6. Golden tea heads: $3000 per 1 kg
Tea is collected only on one single mountain in the world for just one day a year. To collect it, golden scissors are used to cut top part tea tree. The tea heads are dried in the sun and then stored in closed containers, where they release the polyphenols they contain, turn yellow and begin to emit a mild floral aroma. The tea leaves are then dyed with 24-karat gold, causing the drink to shimmer. In Asia, it is believed that the precious metal has a very good effect on a person. This is truly an imperial tea, and it is not so easy to find. TWG Tea Company sells it only in Singapore. And you can only purchase it online.
5. Tieguanyin tea: $3000 per 1 kg
Named after the Iron Goddess of Mercy (a Buddhist deity), Tieguanyin is an Oolong tea, a blend of semi-fermented black and green teas. It has a distinctive chestnut flavor and heavy, hard, crunchy leaves. Tieguanyin tea began to be prepared in the 19th century in Fujian province. The technology for its preparation is very complex and includes several dozen stages. After collection, the leaves are dried in the sun, cooled, dried again with some oxidizing agents, then rolled, fixed, dried again, and then fried and infused with aroma. The leaves can be infused seven times and the tea will not lose its aroma.
4. Vintage Wuyi Oolong narcissus tea: $6,500 per 1 kg
A 20-kilogram box of rare Narcissus Wuyi Oolong Tea attracted a lot of attention at an auction in Hong Kong in November 2013. It is more than half a century old and has its own history. It was exported from Chinese Wuyi to Singapore in 1960. Traveling from hand to hand, the box returned to Hong Kong, where it was purchased by a Malaysian-Chinese collector. Narcissus Oolong is considered one of the most exquisite Chinese teas. The leaves are collected from Wuyi Mountain in Fujian Province. The tea was named after the Greek myth of Narcissus.
3. Panda Dung tea: $70,000 per 1 kg
Panda Dung literally means "panda feces." This is the secret of terribly expensive tea. Pandas feed exclusively on wild bamboo, but they absorb only 30% of the nutrients, and the remaining 70% are excreted in their excrement. However, don’t think that tea is panda droppings. It is simply used to fertilize tea trees. It all started when a Chinese entrepreneur decided to grow tea on Ya'an Mountain in Sichuan Province, using panda feces as fertilizer. He soon noticed that the taste of such tea was different, and people were willing to pay a lot of money for such a product.
2. PG Tips Diamond Tea Bag: $15,000 per tea bag
In 2005, on the occasion of the 75th anniversary, the famous British tea company PG Tips released a series of tea bags decorated with diamonds. The price of such a bag is $15,000. Each bag is hand-decorated with 280 diamonds of the highest quality by Boodles jewelers and filled with Silver Tips Imperial tea from Makibari Estate. The proceeds were intended for a charity in Manchester.
1. Da-Hong Pao tea: $1.2 million per 1 kg
The real king among teas! The name literally means "big red robe". Da-Hong Pao is a variety Chinese tea Wuyi Oolong. It is believed to be one of the great secrets of the Ming Dynasty. Rumor has it that the emperor's sick mother was cured by this mysterious tea. The Emperor sent his men to find healing tea. On Wuyi Mountain they found four magical tea bushes, three of which have survived to this day. A truly legendary tea. He has healing properties and is a valuable Chinese national treasure. It is offered as a gift to honored guests. Da-Hong Pao tea cannot be found on sale. This unique drink should only be washed down with
