march 2012 product guide & price list fine - Town & Country Fine ...

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T E A – M O R E T H A N J U S T A ‘ C U P PA’
Origins of Tea
China is the largest producer of tea
with a seasonal production. There
are a variety of speciality Chinese
teas including Oolong, Lapsang and
White tea.
India is the second largest producer
of tea producing Darjeeling and
Assam amongst others.
Kenya has year round crops with
the best teas being harvested in late
Jan/early Feb and July. Its crop is less
than half of that of China.
The Tea Plant
(Camellia Sinensis) &
Process:
Different tea varieties come from different
methods of processing which normally involve,
withering to reduce moisture, rolling to release
flavour and oxidisation where leaves ferment
to turn coppery red. Then drying where leaves
are pan fired to halt the oxidisation process and
turn black.
Green and white teas are not oxidised which is
why they are different in colour, while Oolong tea
KENYA
INDIA
CHINA
is partially oxidised. ‘Sencha’ green teas have been
steamed to dry rather than pan fired.
Teas are like wine: Black tea eg Assam, is fully
oxidised like red white, Oolong tea is partially
oxidised, like rose wine and green tea and white
tea are unoxidised like white wine.
The Tea Leaves
90% of teas drunk here are black blends made
with the lowest grade leaves, yet there are
single estate black, green and white teas which
are on the rise.
Novus teas use whole leaf tea grades
and supply them in a special pyramid
infuser (bag). The Novus
teabag replicates the
traditional technique of
steeping tea by creating
more surface area for
water to access the leaves.
They allow full extraction
without compromising the
natural flavours.
Tasting Notes
Brew strength, good presentation and
freshness are key characteristics that
tea drinkers look for in a cup of tea. We
recommend listing teas as you would wine
on a menu, to help consumers understand
their choice of tea.
Black Teas (brew for 3-5 minutes)
English Breakfast: slightly nutty, yet creamy
character. Full-bodied, perfect for mornings.
Tastes great with an English Breakfast.
Assam: strong, malty & robust, refreshes
the senses in the middle of the morning.
Great with sugar, as served in India, and
with a biscuit.
Darjeeling: Best without any milk. A Muscatel,
fragrant yet crisp and fresh character, this is
a thoughtful afternoon tea. The ideal food
partner would be a soft creamy cheese.
Ceylon: Drink black, or with a little milk or
lemon. An aromatic tea with slight citrus
tones and a dry finish, that would go perfectly
with butter and marmalade on toast.
Earl Grey: A fragrant tea best drunk black or
with just a little lemon or milk. Bergamot adds
a veil of perfume, creating a sophisticated
tea suited to formal occasions. Tastes great
either with sweet cakes or with authentic
English cheeses.
Green Teas (brew for 1-2 minutes)
Pure Green Tea: a crisp, light tasting tea
with a refreshing bitter edge. Always served
without milk, green tea is ideal after a meal.
White Teas (brew for 1 minute)
Pure white tea: a smooth yet delicate white
tea, less bitter than green teas, and perfect
as an afternoon alternative to black tea. It is
served without milk.
Green and white teas become more bitter
the longer the tea is left to brew. We
recommend 1-2 mins for the green tea and
less than 1 min for the white teas. Both green
and white teas contain caffeine as they come
from the same plant as black teas.
All teas are a natural source of antioxidants
S P E C I A L I T Y T E A B AG S – H O S P I TA L I T Y
U86.07
Novus English
B’fast Tea (Hosp)
Tea bags (un-wrapped)
1 x 100pcs, N
U86.08
Novus Earl Grey
Tea (Hosp)
Tea bags (un-wrapped)
1 x 100pcs, N
U86.09
Novus Green
Tea (Hosp)
Tea bags (un-wrapped)
1 x 100pcs, N
U86.10
Novus Peppermint
Tea (Hosp)
Tea bags (un-wrapped)
1 x 100pcs, N
Y/N denotes VAT status
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