About Indian Tea
There are three different types of teas produced- Black Tea, Green Tea and Oolong Tea.
Black Tea with two varieties- The traditional Orthodox (leaf) tea and the modern process of CTC (granular) tea is the most popularly consumed in the world followed by Green Tea and oolong tea.
Tea produced results in four different sieved qualities – Leaf Tea, Broken Tea, Fannings and Dust.
In addition to these descriptions you will find mysterious abbreviations on the packet of a quality tea. These letters have nothing to do with the character or the flavour, but are simply more detailed explanations on the sieving result (leaf grade designation).
Our Product Range
Assam CTC Tea
CTC tea actually refers to a method of processing black tea. Named for the process, "crush, tear, curl" (and sometimes called "cut, tear, curl") in which black tea leaves are run through a series of cylindrical rollers. CTC teas are available in various grades like BPS, BOP-L, BOP, BOP-SM, BP, PF and PD. The grades like BPS, BOP-L and BOP have large grain size, and provide good aroma, whereas BP, PF and PD grades have small grain size and provide good color and strength.
Assam Organic CTC Tea
Adikubx offers excellent quality Organic CTC Tea that comes in special air tight packaging to retain its relishing flavour and long lasting aroma. Organic CTC Tea is procured from certified organic CTC Tea manufacturers. Before delivering any consignment the tea is scrupulously tested on different parameters for best taste and better quality. Our tea is highly appreciated by our clients for their rich taste and mesmerising aroma.
Darjeeling Orthodox Tea
This is the most common and traditional form of Darjeeling tea that has been known for years and produced almost by all the gardens in Darjeeling. Black tea goes through all the stages of orthodox processing (i.e. withering or machine drying, rolling, fermenting, sorting etc). Darjeeling black tea unlike other types is 100% oxidized. It is fully dried up and then carefully split up in order to absorb more oxygen. As the name suggests, the tea liquor is darkish in color and can have a range of flavors including fruity, nutty, flowery and spicy.
Darjeeling Green Tea
Due to its great health benefits, green tea has now become very popular worldwide. It has strong anti-oxidants that can kill cancer cells very effectively. It is also very effective for keeping healthy heart and controlling LDL cholesterol levels. Darjeeling green tea is dried and steamed but not fermented, and as a result many of the natural beneficial chemicals are retained. The liquor is usually light green in color. It is usually not mixed with milk. While preparing Darjeeling green tea, keep the water below the boiling point and keep a watch on the infusion. It can otherwise become quite bitter.
Darjeeling Oolong Tea
Darjeeling Oolong tea is hard withered and semi oxidized. Basically two types of Oolong teas are produced in Darjeeling - Clonal and China type. Oolongs are needed to be grown in higher altitude in cool environment. The grades of Oolong depend on the amount of oxidation done. Like green tea, following withering the Oolong is also steamed to stop further oxidation. The first flush (spring) liquor is light orange in color and not much popular. The liquor of second flush (summer flush) is darker orange with green infusion and muscatel flavor & fruity aroma, and is in high demand worldwide.
Darjeeling White Tea
White tea is known to be one of the most delicate tea varieties because it is so minimally processed. White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea. These buds and unfurled leaves from the newest growth on the tea plant are handpicked and then quickly and meticulously dried, so the leaves are not allowed to oxidize as long as leaves plucked for green or black tea production. This minimal processing and low oxidation results in some of the most delicate and freshest tea available.