About tea
For us, tea is one of the most wonderful beverages in the world. From the tea garden to the cup, each leaf travels a long way – and every single step determines its fragrance, taste, liquor color, and quality.
Plucking, withering, roasting or steaming, fermenting, drying, sorting, packing, and tasting: tea is a natural product whose quality is created through many careful processing steps.
From the tea garden to the cup
Your tea takes a long journey from the tea garden to the cup. Each individual step is of great importance to its quality. It is plucked, withered, sometimes roasted or steamed, fermented, dried, sorted, packed, and shipped.
Each of these stages influences the eventual character of the tea. The plucking alone determines which leaf quality is processed. Afterwards, processing, drying, and sorting shape the final aroma, the structure of the leaf, and the color of the infusion.
Green tea, black tea, oolong, white tea, and many other varieties are created not only by their different origins, but above all by the different ways the tea leaves are processed.
Recognizing quality
The tea trade and the qualitative assessment of tea take place through tasting and sensory tea evaluation.
The experienced tea tasters in our tea department assess the quality and value of every tea first by examining the dry leaf for its texture and aroma, and then by tasting the brewed tea.
Leaf appearance, scent of the dry tea, color of the infusion, aroma, body, freshness, finish, and the harmony of the finished tea in the cup.
Sensory tea evaluation
Tasting reveals whether a tea lives up to the promise of its leaf. A beautiful leaf alone is not enough – the cup is always the decisive factor. Only in the brewed tea do origin, processing, harvest time, and storage combine to create a complete impression.
This is where fine differences become apparent: some teas seem fresh and fragrant, others malty, spicy, floral, nutty, astringent, mellow, or full-bodied. It is precisely this variety that makes tea so exciting.
We select teas not only by name or origin, but by the actual impression of the leaf, scent, and cup.
Origin, processing, and character
Tea is an interplay of many factors. The cultivation region shapes the basic character, the climate and altitude influence growth, the harvest time determines freshness and aromatics, and the processing decides the style and expression.
That is why a Darjeeling First Flush can taste completely different from an Assam Second Flush, a Japanese Sencha completely different from a Chinese green tea, and a Formosa Oolong, in turn, completely different from a classic black tea.
If you would like to get to know tea better, try different origins and types of tea side by side consciously. This way, you will quickly discover whether you prefer fine, floral, strong, malty, fresh, or mild teas.
Storing tea correctly
Even after purchase, proper handling remains important. Tea should be stored as dry, cool, dark, and tightly sealed as possible. Intensive foreign odors should be avoided, as tea easily absorbs aromas from its environment.
Particularly fine green teas, First Flush teas, and aromatic specialties reward careful storage with better freshness and a clearer taste.
Store in a dry place, seal tightly, protect from light, and do not store next to strong-smelling foods.
Further tea knowledge
Discover more information on origin, processing, quality, cup color, and proper preparation.
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Useful information about tea, its origin, preparation, and special moments of enjoyment.
Tea Knowledge & Viennese Culinary Culture
Discover the diverse world of tea: from traditional growing regions and select tea varieties to proper preparation and current recommendations from our Viennese tea shop. In our blog, we share expertise, stories, and inspiration for even more enjoyment in every cup.
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