GURINDER Bio-Tee – Der Ursprung der Teekultur in jeder Tasse

The origins of tea culture

Tea has a fascinating history shrouded in myths and legends that have developed over millennia across countless cultures. Tea is one of the world's oldest medicinal remedies and stimulants.

Its cultivation dates back to ancient China, as reflected in the botanical name of the tea plant, Camellia sinensis, 'sinensis' meaning 'from China'. It is thought to originate from the southern region of China's Yunnan province. It has been enjoyed as a beverage and used as a healing remedy for around 5,000 years. The first known tea tax was imposed in 221 BC. But tea didn't reach Europe and the rest of the world until much later, during the colonial era. Today, tea's easy digestibility, delicate flavours and range of health benefits make it the most consumed beverage in the world, second only to water

The quality and flavour of tea are largely determined by the growing region (and its soil composition, altitude and tropical or subtropical climate), as well as the picking and processing methods.

The main tea-growing regions are India, Sri Lanka, China and Kenya. These four countries account for 75 per cent of all tea produced worldwide. Both China and Japan are famous for cultivating green tea. In Japan, the Shizuoka prefecture is the most active tea producer. Notable tea-growing regions in China include the provinces of Fujian, Anhui and Hainan.

Tea is also deeply rooted in Indian culture. The most prominent tea-growing regions in India are Darjeeling and Assam

True teas and herbal/fruit infusions

In German-speaking countries, the term 'tea' falls into two main categories: true teas and herbal/fruit infusions. True teas are made from the leaves of the tea plant, Camellia sinensis. Herbal teas are made from various leaves, flowers, buds, roots and spices, while fruit teas are made from fruit and plant components.
In many other countries, however, these different beverages are not all referred to as teas. In Spain, for instance, té refers only to black tea, while everything else is called infusión. Similarly, in France, thé means black or green tea, infusion refers to herbal or fruit tea, and tisane is used specifically for herbal tea.

GURINDER Tea-100% Organic

To meet our high standards, we bring home the best leaves from the most renowned tea gardens and use only the finest natural ingredients in our herbal and fruit tea blends. All organically grown, of course.

Our unique teas are made from some of the finest, purest and most natural ingredients in the world, hand-picked and processed using traditional methods that retain their vitality. That's why we don’t need to add any extra flavours or aromas, whether natural or artificial.

The result is 100% organic tea for your pure enjoyment and well-being.

Nachhaltige Qualität von Anfang an

Ein achtsamer und respektvoller Umgang gegenüber der Natur und der Gesellschaft ist uns sehr wichtig. Deshalb beginnt Nachhaltigkeit bei uns bereits bei der Auswahl der Partner und Rohstoffe und setzt sich im Umgang mit Menschen und Produkten fort. Natürlich steht dieser Aspekt auch bei der Verpackung im Fokus.

Getreu unseres strikten Qualitätsanspruchs bieten wir unserer Kundschaft nur das Beste aus beiden Welten: erstklassige lose Bio-Tees sowie Kräuteraufguss-Spezialitäten mit derselben Blattqualität im praktischen und bequemen Pyramiden-Beutel.

Die Beutel sind gross und geräumig genug, um den frischen Teeblättern viel Platz für die Interaktion zu bieten und damit ihren vollen Geschmack zu entfalten. Die Pyramiden-Beutel sind kunststofffrei und bestehen aus biologisch abbaubarem Material auf der Basis von Maisstärke.
Wir empfehlen trotzdem, die Teebeutel nach dem Aufguss nicht im Gartenkompost, sondern im normalen Hausabfall zu entsorgen. Der natürliche Zersetzungsprozess benötigt im Kompost mehr Zeit und die dafür erforderlichen Temperaturen werden (v.a. in den Wintermonaten) oft nicht erreicht.

Camellia sinensis: Same tea plant, same origin, big differences

Depending on the production process, completely different teas are created from the same plant:

Black tea — the oxidised one

Black tea is produced through the oxidation of tea leaves. The leaves are rolled and then undergo a natural process of oxidation, also known as 'fermentation'. This process determines the strength and flavour of the tea. Fully oxidised teas have a reddish-brown colour, and the leaves have a richer and stronger taste..

Green tea – the evergreen one

Unlike black tea, green tea is not oxidised. The tea leaves are not allowed to wilt after harvesting and are subjected to heat treatment as soon as possible. This heat deactivates the enzymes that are responsible for oxidation. As a result, the leaves remain green and retain their refreshing flavour.
Depending on its origin, the heat treatment is carried out in different ways. In China, for example, the fresh tea leaves are tossed and briefly heated for several minutes in large, wok-like stainless steel pans. In Japan, the tea leaves are typically steamed. And in India, both methods are used – the tea is either steamed or briefly roasted.

White tea – the special one

White tea is the least processed of all teas. It gets its name from the silky, white down that covers the young tea buds. The gentle drying process with natural light and air gives this tea a mild flavour. The complex and elaborate production process means that white tea is one of the most valuable in the world. Its elegant flavour is mild, velvety, and often slightly sweet.

Preparation and storage

The tea's flavour and effect will depend on how long it is left to steep.
As a guide, we recommend the following steeping times and temperatures for the different types of tea:

Black tea: 3 – 5 minutes, approx. 90°C – 100°C
Green and white tea: 2 – 3 minutes, approx. 70°C – 80°C
Fruit and herbal teas: 5 – 7 minutes, approx. 95°C