Teas

Tea – a brew that connects the world

Tea is more than just an infusion. It's a daily ritual, a tradition, a culture, and a history tied to climate, geography, and people. It's made from the leaves and buds of a bush. Camellia sinensis, which grows best in the warm, humid climate of South and Southeast Asia, between the Tropics of Cancer and Capricorn. Cultivation reaches up to 2,400 meters above sea level – the higher the altitude, the slower the plant growth, but the more intense the flavor and aroma.

Although tea originated in China, the beverage has taken the world by storm. From the Japanese tea ceremony to the British tea time – Tea has become part of culture, tradition, and hospitality. In Morocco, it is obligatory served with mint and plenty of sugar, in Turkey – in small glasses, and in Tibet – with yak butter and salt.

It all begins with carefully harvested buds and young leaves. In China and Japan, this is done 3–5 times a year, and in India, up to 15 times, thanks to the bushes' faster regeneration. Spring harvests, known as the "spring harvest," are particularly prized. first flush – considered the most noble.

The Polish name "herbata" comes from the Latin Herba Thea – “tea herb.” There are two main versions of the name used worldwide: chá (China, India, Russia) and these (Western countries) that spread along ancient trade routes.

Tea types vary in their degree of processing. Processes such as withering, oxidation, drying, and fermentation determine the leaf color, infusion intensity, flavor, and properties of the tea. The more delicate the processing, the milder and more subtle the tea's profile—as in white or green tea; the more advanced the process, the deeper the color and stronger the aroma, as in black tea or pu-erh tea.

We distinguish teas such as:

• Black – fully oxidized, intense, and aromatic. Known varieties include Assam, Darjeeling, Ceylon, and Yunnan.
• Green – unoxidized, delicate, with a grassy flavor. Popular varieties include Gunpowder, Longjing, and Sencha.
• White – the least processed, subtle and light, often harvested from young buds (e.g. Baihao Yinzhen, Bai Mudan).
• Yellow – rare, gently fermented, has a mild, unique taste.
• Pu-erh – matured and fermented with the participation of microorganisms, known for its digestive properties.
• Oolong – partially oxidized, with a complex character, between black and green tea.
• Flavored – with the addition of natural essences, flowers or fruits (e.g. jasmine, rose, citrus).

Tea not only quenches thirst, but also It connects generations and cultures. Regardless of its color, origin, or aroma, it is a constant in everyday life. Every cup of tea holds not only flavor but also a story—about the place, tradition, and people who started it all.