The problem with Teabags

When it comes to tea, there are two main methods of processing the tea leaves:

CTC Tea (most teabag tea):

• Tea leaves are picked by machines and the leaves undergo the 
  “Cut-Tear-Curl” process. The machine picks somewhere between
  1-10 leaves from each plant. While this might increase quantity, the quality is diminished from using older, lower leaves. 

• Leaves are macerated and ground up. The smaller surface area of the tea leaves leads to higher bitterness and astringency, and often has people reaching for sugar and milk. 

• Tea dust, fannings, and other particles are included in your teabag. “Rinsing” tea isn’t possible since the particles can’t escape the teabag. 

Orthodox Tea (higher-quality, loose-leaf tea):

• Tea leaves are plucked by hand. This ensures that only the young leaves are selected. For instance, many green teas will include only the top two leaves and a bud. And white teas typically include only the one top bud.

• Whole leaves are maintained. The flavor profile is much more balanced. 

Think about the benefit in using whole peppercorns and grinding them before use, opposed to using pre-ground pepper to season your food.

• The entire process of withering, rolling, oxidation, and firing, and performed by hand or machines are closely monitored by tea producers. 

The main difference we like to illustrate is that CTC tea is produced for quantity, and Orthodox tea is produced for quality. 

If you’d like to experience some of the finest loose-leaf teas, check out our selection below of Top-Shelf Teas. 

All of which undergo the “Orthodox” tea process, in which leaves are carefully plucked and processed by hand. There is a high quality of attention paid to achieving an amazing cup of tea, every time. 

>>>Click here to experience our top-shelf loose-leaf teas