tea

A fine cup of tea can greatly contribute to well-being and provide an energy boost. However, tea, like coffee, is often misunderstood. Frequently, inferior tea leaves are used in tea bags, and the tea is prepared incorrectly. But with tea, just as with coffee, a high-quality base product and proper preparation are crucial. That's why at Süssmund you'll only find carefully selected, exquisite tea leaves from sustainable cultivation, along with instructions for optimal preparation. Discover the exciting and beneficial world of tea with Süssmund.

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This soothing Masala Chai tea is hand-blended in Vienna from exquisite Himalayan spices and whole black tea leaves from Assam, India. Served with milk and a little sugar, it's a truly comforting, warming winter drink, and refreshingly spicy over ice in the summer.

Ingredients : Black tea, cardamom, cloves, ginger, cinnamon, pepper, anise, bay leaf, star anise, nutmeg, mace.

Origin: Spices from the Himalayas, black tea from Assam, India

Preparation recommendation

Boil 500ml water with 10g of masala chai and simmer for 5 minutes. Add 250ml of milk of your choice, bring back to a boil, and simmer for another 3 minutes. Add sugar to taste.

Masala Chai Tea

€12.50

Buy fine tea at Süssmund

Soothing green tea & velvety oolong tea

Green tea is one of the most popular teas and has an invigorating effect thanks to its caffeine. During the production of green tea, the oxidation of the enzymes is interrupted by heat shortly after harvest, thus slowing it down. This keeps the dried tea leaves green and fresh. The flavor of green tea is therefore somewhat more delicate and sweet than black tea.

The Kinezuka family's organically grown green tea comes from the Shizuoka region of Japan. The lowlands of the Oi River delta near the Pacific coast boast a particularly mild climate that favors tea cultivation. Far from hectic urban centers, the family is dedicated entirely to organic tea cultivation. A truly unique green tea that combines the renowned freshness of a Japanese Sencha green tea with minimal caffeine.

Oolong tea is the most popular type of tea in China and Taiwan. Oolong tea falls somewhere between green and black tea, as the tea leaves are picked later in the spring than green tea and are partially oxidized. As a result, oolong tea develops more complex flavors than green tea and has a slightly softer and sweeter taste than black tea. Our oolong tea comes from Pinglin in the New Taipei region of Taiwan and impresses with its juicy sweetness and, after several infusions, with green, floral notes.

Invigorating black tea from India

Black tea is particularly popular and is often drunk as a substitute for coffee. For black tea, the tea leaves undergo controlled fermentation after harvesting. Through oxidation, the tea leaves wither and darken. The fermentation process is further intensified by rolling the tea leaves. This breaks down the cell walls of the leaves, allowing oxygen to react more readily with the enzymes within them. Once the natural ripening process is complete, the tea leaves are dried at 80-90 degrees Celsius. The result is a strong, robust, malty tea.

We present to you a rare black tea from the fourth-generation Giddapahar Tea Estate in the misty Kurseong Valley. This classic Darjeeling First Flush is harvested in March and impresses with its vibrant, bright character and delicate, floral aromas. Its complexity makes this tea perfect for your morning ritual.

Frequently Asked Questions

What should you pay attention to when buying tea?

Tea faces similar social and environmental challenges as coffee. Conventional production often involves the use of pesticides and herbicides in cultivation, which harm the environment, workers, and consumers. Wages and working conditions for workers are often precarious and exploitative. Furthermore, tea bags frequently contain artificial flavorings, bleaching agents, or microplastics. Therefore, when buying tea, one should pay just as much attention to origin, quality, and sustainability as with coffee.

To meet these demands, we cooperate with Rami Tea, who are committed to the principles of sustainable tea cultivation.

What is the difference between black tea and green tea?

Like coffee, tea grows in remote tropical and subtropical regions at varying altitudes. Both teas are derived from the same plant, Camellia sinensis.

With black tea, the tea leaves undergo a natural fermentation process after harvesting. Oxidation alters the enzymes in the tea leaves, causing them to turn dark. The fermentation process is intensified by rolling the tea leaves, which are then dried.

Green tea, on the other hand, is exposed to high temperatures shortly after harvest to slow the fermentation of the enzymes in the tea leaves. In Japan, this is often done with hot steam in large drums. In China, however, it is traditionally done in very hot cast-iron pans. This keeps the tea leaves a beautiful green and doesn't darken like black tea.

How does the taste of black and green tea differ?

Due to the ongoing oxidation, the tea leaves in black tea darken, resulting in a more intense and bitter flavor. Green tea, on the other hand, tastes milder, more delicate, and more vegetal than black tea due to the interruption of the fermentation process.

Is there a difference in the caffeine content of green tea and black tea?

The caffeine content of tea depends on the type of tea plant, the climatic conditions, and how long the tea plant has been growing. Due to further processing, black tea tends to have slightly more caffeine than green tea. However, depending on the growing region and quality, there are also green teas that contain more caffeine than black tea.

tea