It is as much rare as it is equally remarkable that a singular source in nature can
provide a rich and complex spectrum of flavour.
It may be surprising that despite all its diversity in taste, all varieties of tea belong to the same mother; the extraordinary and multifaceted camellia sinensis.
There are two primary types of camellia sinensis used in the preparation of tea:
1. Camellia Sinensis var Sinensis or (China Jaat), which is equipped with smaller leaves (5-12cm); and is propagated widely around China, Taiwan and Japan.
2. Camellia Sinensis Assamica (Assam Jaat) has considerably larger leaves (15- 20cms).
The assamica variety is known for its sizeable leaves, hardiness, and it is grown widely in India, Sri Lanka and Kenya for the production of black tea.
It is in the processing and dehydration of the leaves that determine the level of oxidation and therefore, the taste and hue.
Added ingredients set the undertones and intricate notes that can completely change the original composition, in a complimentary combination.