Exploring the diversity of our Teas: From production to flavour profiles

Tea and herbs on marble table top

Tea enthusiasts around the world are captivated by the rich tapestry of flavours that different teas offer. From delicate floral notes to robust earthy tones, each tea variety tells a unique story that begins from its production to the intricacies of its flavour profile.

In this blog, we explore the terroir, production processes, flavour profiles of the teas we use to make our Naturally Fermented Sparkling Tea: Buddha Tears, Elderflower, Darjeeling Second Flush, Hibiscus, Native Australian Lemongrass (Maarr), Snow Chrysanthemum and Ripe Pu-erh.

  1. Buddha Tears Tea: A Serene Infusion

Production Process: Buddha Tears tea is crafted using a traditional method where green tea leaves are handpicked and carefully rolled into small pearl-like shapes. These pearls are then scented multiple times with fresh jasmine flowers, allowing them to absorb the floral fragrance.

Terroir: Buddha Tears tea originates from the lush tea gardens of Fujian Province, China, where the climate and soil conditions contribute to the tea’s exquisite flavour. The region’s misty mountains and cool temperatures provide the ideal environment for growing tender tea leaves and fragrant jasmine flowers.

Flavour Profile: Delicate jasmine aroma, smooth texture, subtle sweetness.

  1. Elderflower Tea: Nature’s Elegance in a Cup

Production Process: Elderflower tea is made by steeping dried elderflowers in hot water, allowing their natural flavours and aromas to infuse into the liquid.

Terroir: Elderflower tea is crafted from elderflowers harvested in the pristine countryside of Europe. The fertile soils and temperate climate of regions like France and Germany nurture these delicate flowers, infusing the tea with a natural elegance and floral charm.

Flavour Profile: Honeyed sweetness, light floral aroma, refreshing taste.

  1. Darjeeling Second Flush: The Champagne of Teas

Production Process: Darjeeling Second Flush tea undergoes a meticulous process where only the finest second flush leaves are plucked and processed. The leaves are then withered, rolled, oxidized, and dried to preserve their distinct muscatel flavour.

Terroir: Darjeeling Second Flush tea hails from the picturesque Darjeeling hills in India, known as the “Champagne of Teas.” The unique terroir of this region, with its high altitudes, misty weather, and mineral-rich soil, imparts a muscatel character and distinctive flavour to the tea.

Flavour Profile: Muscatel notes, bright amber liquor, complex flavour profile.

  1. Hibiscus Tea: Vibrant and Refreshing

Production Process: Hibiscus tea is made from the dried petals of the hibiscus flower. The petals are steeped in hot water, creating a vibrant red infusion.

Terroir: Hibiscus tea showcases the vibrancy of tropical regions such as Africa, Egypt, and the Caribbean, where hibiscus flowers flourish under the sun’s warmth. The fertile soils and tropical climates contribute to the tea’s tangy, fruity flavours and vivid red hue.

Flavour Profile: Tangy, fruity notes, vibrant red infusion, refreshing tartness.

  1. Native Australian Lemongrass Tea (Maarr): Aromatic Essence of Australia

Production Process: Native Australian Lemongrass tea, known as Maarr in Nyul Nyul, is made by steeping dried lemongrass leaves in hot water, releasing their fragrant citrus and subtle ginger flavours.

Terroir: Native Australian Lemongrass tea grows abundantly in Central Australia, Western Australia, the Northern Territory, and Northern Queensland. The warm climates of these regions enhance Maarr with its fragrant citrus taste and subtle ginger aroma.

Flavour Profile: Fragrant citrus taste, subtle ginger aroma, refreshing infusion.

  1. Snow Chrysanthemum Bud Tea: Floral Elegance from the Mountains

Production Process: Snow Chrysanthemum Bud tea is made by carefully drying the buds or flowers of the snow chrysanthemum plant, preserving their delicate aroma and flavour. We use the buds.

Terroir: Snow Chrysanthemum tea originates from the high-altitude regions Kunlun Mountains between Western China and Tibet, where the clean mountain air and mineral-rich soils nurture these rare flowers. The terroir lends delicate floral notes and a golden hue to the tea, embodying the essence of mountainous elegance.

Flavour Profile: Thick and pungent aroma. Sweet, honey-like with a floral and cooling menthol finish.

  1. Ripe Pu-erh Tea: Aged to Perfection

Production Process: Ripe Pu-erh tea undergoes a unique fermentation and aging process that enhances its flavour and complexity. The leaves are fermented, then aged in a controlled environment to develop rich earthy flavours.

Terroir: Ripe Pu-erh tea is cultivated and aged in the ancient tea-growing regions of Yunnan, China. The unique terroir of Yunnan, with its mountainous terrain, misty climate, and ancient tea trees, contributes to the tea’s rich earthy flavours, smooth texture, and deep reddish-brown liquor.

Flavour Profile: Rich earthy flavours, woody, mellow, smooth with a sweet (sugarcane or plum) aftertaste.

Embark on a Tea Adventure

Each tea weaves a story of craftsmanship, terroir influence, and flavour diversity. Whether you prefer floral infusions, muscatel notes, or bold earthy tones, the world of tea invites you on an adventure of taste and aroma. Explore these exquisite teas and uncover the nuances that make each cup a sensory delight.

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