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| Common Misconceptions & FAQ |
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| Do all types of tea come from the same plant? |
| Yes. In spite of the hundreds of different types of teas, it all comes from the Camellia Sinensis. This of course, excludes herbal infusions and rooibos which are, in fact not tea at all. The differences in teas (black, green, oolong and white) are determined by different methods of growing, harvesting, rolling, fermenting, drying and other processes. |
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| Is Orange Pekoe an orange scented tea? |
| No. Orange Pekoe refers to the grade of the tea. Different parts of the world grade their tea in different ways, however the world over Orange Pekoe is a large, unbroken leaf tea which can be green or black tea. The word ‘orange’ refers to the colouration on the tips of the leaf on the bush. Other grades of tea include Broken Orange Pekoe, Flowery Orange Pekoe and Golden Flowery Orange Pekoe. |
| How much caffeine is present in tea? |
All tea contains some levels of caffeine, however this varies greatly with the different types of tea. Below is a list with the ranges of caffeine present in each type of tea and a coffee for comparison.
______Coffee 40 – 170 mg
______Black Tea 25 – 110 mg
______Oolong Tea 12 – 55 mg
______Green Tea 8 – 30 mg
______White Tea 4 – 25 mg
______Decaf Tea 1 – 4 mg *
______Herbal Infusions 0
______Rooibos 0
* Decaf Teas are NOT caffeine free, but have had most of the caffeine removed through one of a number of methods. A simple way to decaffeinate your own tea is to prepare the tea in the pot as usual, but pour the first infusion off after 3 minutes. The second infusion will have up to 80% less caffeine. |
| What is the difference between orthodox tea and CTC tea? |
CTC stands for Crush, Tear and Curl and refers to the mechanized method of macerating the tea leaves in the place of rolling them. This accelerates tea production and reduces the costs involved but many of the subtle flavours and aromas are lost due to the mass production.
Orthodox tea is rolled rather than macerated and usually on a smaller scale. Sometimes the rolling is done by hand, as with a number of World Par-Tea teas. Rolling determines the final shape of the leaves and this has an impact on the flavour, aroma and quality of the tea. |
| How do I prepare and serve Chai tea? |
All World Par-Tea Chai teas are based on traditional Indian Chai recipes, therefore we recommend that they are served in a more traditional style with milk and sugar. However soy milk, honey and artificial sweeteners can be substituted. Some of our clients have told us they prefer our Chai black or even chilled and mixed with orange juice!
Our standard way of making a pot of Chai is as follows:
Place a teaspoon of Chai for each cup in your warmed teapot. Then fill the teapot 2/3 full with hot water. Add sugar to please a sweet tooth and allow to stand for 3 – 5 minutes. While the tea is brewing, warm some milk and then add this to the pot and enjoy! |
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Contact us
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Email
sales@worldpartea.com
Phone
+61 2 4787 8848
Address:
World Par-Tea
PO Box 382
Blackheath NSW 2785
Australia |
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