T E A T R A I N I N G & P R O D U C T I N F O M A T I O N

Transcription

1 T E A T R A I N I N G & P R O D U C T I N F O M A T I O N

2 O U R C O M P A N Y, Y O U R T E A. What comes to mind when you think of tea? For us, the thought of a hot cuppa stirs an aura of comfort and relaxation, whilst the thought of a refreshing jug of iced tea brings back fond memories of beaching and long summer days. We picture ourselves catching up with an old friend or escaping reality in a pleasant daydream. It s these characteristics we feel create the affinity between a person and their teacup. At XO we strive to represent these thoughts and relationships through our own combination of tea and creativity. After venturing to various estates around the world, talking to tea makers and tasting expansive varieties and grades, we developed an appreciation of tea that was radical and different. We found that each tea has its own character, and the traditional representation lacks in telling its story. These experiences have shaped the way we use creativity and colour to portray our teas individuality, and we hope each of our varieties will take you on a journey to show you the way we see tea. XO Tea founders are Perth natives Arjun Kumar and Peter Tuckey. Two friends from completely different backgrounds and expertise have collaborated on a shared vision, To bring tea drinking into the 21st century. The culmination of this initiative has resulted in the birth of a brand that represents tea in way that is unprecedented and unorthodox. Tea is a natural and abundant luxury which should be available to everyone. Furthermore it should appeal to everyone, says Arjun (managing director), a former drilling engineer whose family has been growing and manufacturing tea since Tea has been represented in either a classical or overly feminine manner for far too long and as a result has been perceived as a drink for our older generations. By creating unique blends and personifying each, that is giving them a name, an image and a story we are reinvigorating a traditional industry and tailoring it to meet the needs and desires of the modern day tea drinker. Peter (marketing director), a carpenter by trade, understands the concept of building from the ground up. Making tea in the modern world is a creative process from start to finish. XO is defined by an expression of tea making and artistic voice, which has the potential to resonate with you at any given time of the day." This brand message is something Peter strives to highlight as the Marketing Director. "This colourful and diverse process is what we connected with initially and we hope to inspire this same understanding in others". But even though we are pushing forward at an exponential rate into the modern age, we haven t forgotten that tea craftsmanship is a traditional way of life for thousands of people. To us it s not only about producing a great product, but also preserving traditional crafting techniques and building and honouring relationships with the communities that are involved. As a result, we continuously travel to remote areas around the globe in search of knowledge and inspiration to help integrate tea with a modern day expression. It s been a roller coaster ride, but we love every minute. We have been fortunate to meet some amazing people who have been willing to share their stories and experiences with us, and in turn we wish to impart this knowledge and inspiration on each and every customer.

3 T H E S C I E N C E O F T E A Tea is cultivated throughout many regions of the world including China, Japan, India, Nepal, Taiwan, Sri Lanka, Korea, Indonesia and Africa. The finest pure teas are grown and harvested at high elevations usually about 3000ft and as high as 10,000 ft. All black, green, white, oolong and pu-erh teas come from two varietals of the Camellia plant sinensis and assamica, but different cultivars within that family produce a variety of teas styles. Teas are harvested at various times of the year, mostly due to latitude, during a flush after a period of dormancy, or careful pruning. The young shoots secrete rich aromatic compounds that give characteristic flavor. Only the newest shoots and bud are harvested. Like wine, tea is directly influenced by the terroir/land/region. Every tea leaf contains over 400 chemical elements. Of these, the three most important to the tea drinker are: 1. Polyphenols/Flavenols: influence the antioxidant properties as well as astringency, smoothness and bitterness. 2. Caffeine/Alkaloids: stimulates the nervous system 3. Essential Oils: provide the distinct flavor profile of the tea. It is a common misconception that all black teas are high in caffeine, and all white teas are low in caffeine. In fact, a mediocre black tea, light bodied with a dark liquor can be lower in caffeine than a high quality white tea that produces a complex aromatic pale brew.

4 TEA STYLES Different tea styles are created through oxidation. Oxidation is the aging of the leaf that naturally occurs, after picking. During production the oxidation process is controlled, accelerated, and halted by the grower through sun withering, steaming, roasting or frying. This influences the flavor and visual appearance of the leaf. BLACK TEAS: Fully oxidized OOLONG TEAS: Semi-oxidized GREEN TEAS: None to little oxidation WHITE TEAS: None to little oxidation PU-ERH: Aged, post-fermented teas created from various levels of oxidation. HERBAL: A vast number of plants are infused to teas which do not come from the Camellia family. Examples are peppermint and lemongrass.

5 T E A G R A D I N G There are hundreds of different tea varieties available in the market each with multiple grades making it very important to assess quality. Every variety has different characteristics so it is important to have a master key or to learn what a high quality tea of a particular variety look and taste should like before grading others. There are four stages to complete a full grading. Assessment of dry leaves, assessment of liquor and terra and price. DRY LEAVES Colour: Is it dull or bright? Dark or light? Colour can vary be tween silvery white to pale green and across the spectrum to black depending on the variety. Shape: Are the leaves consistent in shape? Are they unbroken? Are they dense/tightly rolled or open and brittle? Cleanliness: Free of stalks and other organic matter? Smell: Fresh/fruity/inviting/characteristic or dustier in aroma? Texture: Do the leaves feel smooth, rough or furry? LIQUOR Be sure wait for the temperature to reduce to warm before tasting Aroma: Is the aroma inviting? Fresh? When tasting tea, one inhales the aroma first. The aromatic palette may include: animal, forest, woody, hay, vanilla, burned/smoky, spicy floral, citrus, oceanic, plant, and milky notes. Colour: Light or dark? Bright or dull? Taste: Next one tastes the tea, gently aerating the brew on the palate. Does it taste bright and fresh? Brisk? Refreshing? Lingering? Or is it flat and lacking flavour? How is the after taste? Taste sensations can include: bitter, sweet, bittersweet, sour, umami, salty and sugary. Some notes of the aromatic palette are fleeting while others are persistent and linger. Observing the Brewed Tea: Also known as the liquor. The brew may range in palette from clear, through shades of pale to golden yellow, jade, amber, mahogany, chestnut brown to black and may appear crystal clear, opaque, cloudy or even milky. Texture: How does it feel on the palet? Silky? Cooling? Dry?

6 T E A G R A D I N G TERRIOR Where was the tea grown? What elevation? Is this region well known to produce this variety? PRICE The quality must match the price paid and your expectations must be realistic. For example, take two green teas of the same variety sourced from the same region. One may be superior to the other however may be double the price. You have to judge, is it worth it? The tea of lesser quality may not be quite as high grade in appearance and shape however the taste may be acceptable. Is it worth paying double for the higher grade?

7 TEA PREPARATION Tea is a journey of water and relies upon it to release its beauty, and therefore, the quality of the water is essential. We suggest using spring water, or filtered water. Water Temperature: Brewing tea at the proper water temperature is essential to releasing the full experience of the leaf. A temperature too high will scald a white or green tea and leave it bitter, while a low temperature will render a black tea flat on the palate. Amount of Tea: Generally, the rule is 2.5g/200ml. This usually works out to be 1 heaped teaspoon however depends on the density of the tea. Steeping Time: Steeping time varies between different styles of tea but should be followed in order to experience each tea to it fullest potential. TEA STORAGE Tea should be stored away from light, heat (between C), away from strong aromas and in an airtight container.

8 T E A C A T A L O G U E

9 T E A L I S T B L A C K T E A T H E R O Y A L - B R E A K F A S T T E A D E V O N S H I R E - A F T E R N O O N T E A T H E E M P R E S S - E A R L G R E Y S E V E N S I S T E R S - M A S A L A C H A I A U T U M N S T R U D E L - B L A C K T E A, A P P L E, C I N N A M O N & A L M O N D H E R B A L T E A A K A C I A - R O O I B O S, V A N I L L A, O R A N G E & G I N G E R P O P S I C L E - H I B I S C U S, P E P P E R M I N T, E L D E R F L O W E R, G U A V A & S T R A W B E R R Y C A L I F O R N I A C U R R E N T - A M E R I C A N P E P P E R M I N T J U L E P - P E P P E R M I N T, S P E A R M I N T, L E M O N B A L M & P I N E A P P L E A U R O R A - C H A M O M I L E, J A S M I N E, L I N D E N L E A F, R O S E & L A V E N D E R D A Y B E D - L E M O N G R A S S & G I N G E R G R E E N T E A G U A N A B A N A - O R G A N I C S O U R S O P G R E E N T E A C A S A B L A N C A - O R G A N I C G R E E N T E A, P E P P E R M I N T & S T R A W B E R R Y B O S S A N O V A - O R G A N I C G R E E N T E A, L E M O N G R A S S, G I N G E R & G O J I B E R R Y P A R A K E E T B A Y - O R G A N I C G R E E N T E A, P E A C H & M A N G O K A B U S E C H A - O R G A N I C S H A D E D G R E E N T E A D R A G O N W E L L - G O L D E N G R E E N T E A O O L O N G T E A I R O N G O D D E S S - R O L L E D O O L O N G T H E P H E O N I X - H I G H L A N D O O L O N G W H I T E T E A P A I M U T A N - F L O W E R Y W H I T E T E A

10 T H E R O Y A L B R E A K F A S T T E A Brisk, robust and refreshing with a bright aftertaste A high grown leaf sourced from, Sri Lanka. This high grade blended variety has medium tannins and a full flavour, which makes for an invigorating cup of tea. Leaf Origin Sri Lanka Tea Grade/Harvest - Flowery Broken Orange Pekoe (FBOP), harvested all year round Ingredients Black tea Serving Hot, either black or with milk. Can also cold brew.

11 D E V O N S H I R E A F T E R N O O N T E A Earthy, rich and low in tannin with a distinctly smooth texture A low grown leafy black tea sourced from the Ruhuna tea region, south Sri Lanka. Located near the sea, the coastal rich soil of this low elevation region is known for producing a long slender leaf making it the perfect afternoon style tea. Leaf Origin Ruhuna, Sri Lanka Tea Grade/Harvest - Orange Pekoe 1st grade (OP1), harvested all year round Ingredients Black tea Serving - Hot (either black with milk) or cold brewed.

12 T H E E M P R E S S E A R L G R E Y Medium bodied and balanced with a floral citrus aroma A leafy black tea base from Ruhuna, Sri Lanka blended with bergamot and corn flowers makes for a well-balanced yet unique take on a popular favourite. Leaf Origin Ruhuna, Sri Lanka Tea Grade/Harvest - Orange Pekoe (OP), harvested all year round Ingredients Black tea, bergamot oil, blue cornflowers Serving Hot, either black or with milk. Can also cold brew.

13 S E V E N S I S T E R S M A S A L A C H A I Savoury and spicy on the palate, with a pronounced gingery finish A leafy black tea base blended with 5 traditional Indian spices. Full flavoured and spicy, this blend is an old family recipe and is designed for savoury chai drinkers. Leaf Origin Ruhuna, Sri Lanka (black tea) Tea Grade/Harvest - OP (orange pekoe), harvested all year round Ingredients Black tea, cardamom pods, cinnamon bark, dried ginger, Fennel seeds, cloves, natural flavours Serving Hot (either black or with milk) or iced. Sweeten if desired.

14 A U T U M N S T R U D E L B L A C K T E A, A P P L E C I N N A M O N & A L M O N D Medium bodied liquor with a soft taste and sweet aroma With a leafy black tea base sourced from Ruhuna, Sri Lanka, this tea is designed for the afternoons. Slightly lighter in colour but rich in flavour, it is best enjoyed with dessert or after a meal. Leaf Origin Ruhuna, Sri Lanka (black tea) Tea Grade/Harvest - Orange Pekoe (OP), harvested all year round Ingredients Black tea, apple pieces, cinnamon bark, natural flavours, marigold flowers Serving Hot, either black or with milk. Add honey if desired. Can also be iced.

15 A K A C I A R O O I B O S, V A N I L L A, O R A N G E & G I N G E R Bright and festive with smooth and spicy notes. A popularity tea due to its caffeine free nature, full flavour and wide range of medicinal benefits. Unblended rooibos can be an acquired taste however this blended variety has a wholesome taste with a festive aroma with smooth vanilla and spice notes. Leaf Origin Cederberg, South Africa Tea Grade/Harvest - Superior long cut, summer harvest (Jan Mar) Ingredients Rooibos, dried ginger, vanilla oil, orange oil, blue corn flowers, natural flavour Serving Hot (with or without milk) or iced.

16 P O P S I C L E H I B I S C U S, P E P P E R M I N T, E L D E R F L O W E R, G U A V A & S T R A W B E R R Y Full flavoured and fresh, with pronounced fruity notes and an aroma reminiscent of summer. A gorgeous vibrant red, this tea inflicts multiple sensations on the palate; from minty fresh, to fruity sweet, to floral and sour. A fantastic infusion for iced tea lovers or for anyone who wants to keep refreshed and cool this summer. Leaf Origin Ingredients sourced from around the world Tea Grade/Harvest - Large size leaf blend Ingredients Peppermint, lemonbalm, hibiscus, elderflower, dried guava, dried strawberry, natural flavours Serving Hot, iced or cold brewed. Sweeten if desired.

17 C A L I F O R N I A C U R R E N T A M E R I C A N P E P P E R M I N T A refreshing full flavour with a consuming menthol aroma Sourced from Oregon, USA this tea is far more robust than other varieties. When consumed you can feel it travelling from mouth to gut, a pleasant sensation for true peppermint lovers. Leaf Origin Oregon, USA Tea Grade/Harvest - Superior Large leaf, summer harvest (June - August) Ingredients Peppermint Serving Hot, iced or cold brewed, with honey if desired

18 J U L E P P E P P E R M I N T, S P E A R M I N T L E M O N V E R B E N A & P I N E A P P L E Smooth and lightly sweet on the palate with a fresh finish A tea for herbal fanatics who like a refreshing pot to calm the mind and settle the stomach. It s a revitalising tonic designed to get you back on point. Leaf Origin Oregon, USA Tea Grade/Harvest - Superior Large leaf, summer harvest (June - August) Ingredients Peppermint, lemon verbena, candied pineapple, spearmint natural flavour, saff flowers Serving Hot, iced or cold brewed. Sweeten if desired.

19 A U R O R A C H A M O M I L E, J A S M I N E B L O S S O M L I N D E N L E A F, R O S E P E T A L S & L A V E N D E R Light, cleansing and bursting with sweet floral notes. Sweet and fragrant this a tea for those of us who have trouble switching off at the end of a long day. It s a tonic to aid attaining sleep or for those who just want to relax and drift off into the night. Leaf Origin Ingredients sourced from around the world. Tea Grade/Harvest - Large size leaf blend Ingredients Chamomile, jasmine blossoms, linden leaf, rose petals, lavender Serving Hot or chilled

20 D A Y B E D L E M O N G R A S S & G I N G E R Bright and zingy with a lingering spicy finish With ingredients sourced from Sri Lanka, this tea defines the synergy between citrus and spice. A zesty infusion that picks you up and aids in digestion; it s the perfect companion to any meal. Origin Sri Lanka Tea Grade/Harvest - Superior long cut, harvested all year round Ingredients Dried lemongrass, dried ginger, natural flavour Serving Hot, iced or coldbrewed. Sweetened if desired.

21 G U A N A B A N A O R G A N I C S O U R S O P G R E E N T E A A fruity green apple aroma and a savoury, mildly sour flavour Soursop is a well-known medical super fruit, and when blended in green tea you get a liquor that is sweet on the nose and savoury on the palate. It s a delightful change from the norm for full bodied green tea drinkers. Leaf Origin China Tea Grade/Harvest Organic GP1 (Gunpowder green), seasonal harvest Ingredients - Organic gunpowder green tea (certified), dried soursop, natural flavour Serving Hot, iced or cold brewed. Sweeten if desired.

22 C A S A B L A N C A O R G A N I C G R E E N T E A W I T H M I N T & S T R A W B E R R Y Lightly sweet on the palate with a lingering fresh flavour and sweet strawberry on the nose A tea designed to satisfy the sweet cravings whilst refreshing your palate. Full flavoured and consuming, it will get you through those dreary mornings and long afternoons. Leaf Origin Zhejiang, China Tea Grade/Harvest - Sencha, late spring harvest (May) Ingredients Organic sencha green tea (certified), peppermint, rose petals dried strawberry, natural flavour Serving Hot, iced or cold brewed. Sweeten if desired.

23 B O S S A N O V A O R G A N I C G R E E N T E A W I T H L E M O N G R A S S, G I N G E R & G O J I B E R R Y Light and fruity with subtle spicy notes and a sweet berry aroma This unique blend epitomises a perfect balance between sweet and spicy. Rich in antioxidants, this tea is a delicious sipper any time of day. Leaf Origin Zhejiang, China Tea Grade/Harvest - Sencha, late spring harvest (May) Ingredients Organic sencha green tea (certified), dried lemongrass, dried ginger, dried goji berry, dried blueberry, dried strawberry, natural flavour Serving Hot or iced.

24 P A R A K E E T B A Y O R G A N I C G R E E N T E A W I T H P E A C H & M A N G O Both savoury and sweet on the palate with stone fruit notes As the namesake of our favourite beach, this summery-style blend is an easy drinking all-day sipper for those fruity tea lovers. Leaf Origin - Zhejiang, China Tea Grade/Harvest - Sencha, late spring harvest (May) Ingredients Organic sencha green tea (certified), candied mango, candide peach natural flavour, marigold flowers Serving Hot, iced or cold brewed. Sweeten if desired.

25 M A I K O S E N C H A G R E E N T E A & R O A S T E D R I C E Green tea with a consuming rice flavour and aroma The wholesome roasted rice coupled with grassy sencha green tea infuses to a wholesome, everyday liquor. This tribute to the subtle beauty of the Maiko represents the yin and yang of Japanese culture. Leaf Origin China Tea Grade/Harvest - 2nd flush, May harvest Ingredients Green tea, roasted brown rice Serving - Hot

26 K A B U S E C H A O R G A N I C S H A D E D G R E E N T E A Smooth, savory and fresh with a mild nori like aroma. A seasonal release harvested once a year in April from rural Zhejiang, China. This tea is shaded with straw sheets for 10 days prior to harvesting, which relaxes the amino acids and encourages mineral development, producing a deliciously clean liquor. Leaf Origin Zhejiang, China Tea Grade/Harvest - First flush, early spring harvest (Late March) Ingredients Organic Sencha Green Tea Serving - Hot

27 D R A G O N W E L L G O L D E N G R E E E N T E A A buttery golden liquor reminiscent of roasted white corn with an inviting toasty aroma and a satisfying dry after taste Sourced from Zhejiang, China and harvested in late April, this is the most famous green variety in China. Pan fried and shaped to jade like spears this tea is light and fresh on the palate, with one of the highest levels of amino acids and antioxidants. It is a highly sought after variety and is only produced by skilled tea artisans. Leaf Origin Zhejiang, China Tea Grade/Harvest - Premium grade, late spring harvest (May) Ingredients Green tea Serving Hot or iced

28 P A I M U T A N F L O W E R Y W H I T E T E A Buttery, cucumber fresh and lightly fruity with a lingering sweet after taste. Sourced from Fujian China, this full flavour white tea is harvested in early April. It s grown at mid elevation and sun dried, and is becoming a popular variety due to its hardy flavour. High in antioxidants and minerals, this tea is a great afternoon sipper. Origin Fujian, China Tea Grade/Harvest - Premium grade, early spring harvest (April) Ingredients White tea Serving Hot or iced

29 I R O N G O D D E S S R O L L E D O O L O N G A floral and fresh aroma with a full-mouth feel and clean liquor Sourced from Fujian China, this semi-fermented variety is known as the tea maker s tea due to its labour intensive manufacturing process. Traditionally charcoal fired, this handmade tea has a smooth profile and slides down your throat like butter. It s a beautiful representation of Chinese tea craftsmanship, and is best paired with fruits or after a meal as a palate cleanser. Leaf Origin Fujian, China Tea Grade/Harvest - Premium grade, mid spring harvest, (May) Ingredients Oolong tea Serving Hot or iced

30 P H E O N I X H I G H L A N D O O L O N G A multilayered malty flavour profile with mild smoky notes of cocoa Half way between green and black tea, this leaf is sourced from Guangdong, China. Extremely difficult and labour intensive to make, it's a must-try for all tea connoisseurs. Leaf Origin Guangdong, China Tea Grade/Harvest - 2nd flush, early May harvest Ingredients Oolong tea Serving - Hot

31 A C C E S S O R I E S

32 G I S E L E M E D I U M G L A S S T E A P O T & B U R N E R S E T Elegant and timeless With a chic design that will transform the way you enjoy tea, The Gisele Teapot defines all that is XO. Elegant and timeless, it has hand blown borosilacate glass with bamboo finishing, and the design specifically infuses the tea slowly for a sweeter and smoother cup. Size 750ml Serving - Perfect for 3 cups Usage - Spoon two heaped tablespoons of tea into diffuser (9.5g). - Slowly pour boiling water over tea through diffuser and fill pot to bottom of spout. - Allow a 10 minute brewing time. - Pull diffuser out, stir tea, and pour. - Light candle as tea cools. - Recommend gentle hand wash.

33 S I E N N A H A N D W O V E N B A S K E T I N F U S E R Exquisitely hand crafted tea infuser Preparing a cup of loose leaf tea has never been so simple when using this elegant hand woven tea basket. The infuser sits comfortably on the lip of the cup (or pot) whilst the deep and wide proportion allows the water and loose leaf tea leaves ample room to brew properly. Wonderful for tea service at home or in a café, these strainers come in brass and silver-plated brass. Size cm deep x 5.71cm diameter Usage - To keep these strainers clean, rinse and dry after each use.

34 C O M E J O I N U S xoteas.com