Welcome. The Prime Tea is open:
Tea is a way of life. And that feels different each day. Exceptional, rich, relaxed or daily routine, you will find the perfect tea creation in the Prime Tea for yourself or as a gift for any moment or occasion. Our teas are gentle, creamy, fruity, fresh, classic or spicy. Yet they all have one thing in common: finest quality, carefully selected by true experts of the world’s tea cultures.
A tea manufacturer can usually be recognized by the deafening noise of the machines. As a rule, it is the husband of the tea pluckers who use their strength and skilfulness to manufacture tea. The production of orthodox black tea comprises 5 processes that overlap each other. Right after plucking, the fresh leaves are spread out on long grates in the halls made to wither by using hot air. In more modern factories, this is done in closed hot air channels. On rolling up the leaves after that in the ”cutter”, the cell walls are broken and the cell juice is released and combines with the oxygen available in the air. The process of fermentation and oxidation is set off and the leaves turn copper-red. When later drying them, the leaves become darker and darker and we talk of black tea. The next step is to sieve the leaves whereby the different grades of leaves are separated from each other. We differentiate between leaf teas (e.g. FTGFOPI), in broken teas (e.g. BOP) or fannings (Figs.), which are the smallest fragments and are used for the production of tea bags. Preparation: Depending on where they are grown, the various types of black tea differ in the intensity of taste and thus require individual preparation. Fundamentally, all black teas are brewed with boiling water. The lighter the tea, the shorter the brewing time. A flowery Darjeeling should be brewed for a maximum of 3 minutes, a malt, strong Assam tea on the other hand up to 5 minutes.
When producing green tea in China, the freshly-plucked tea leaves are heated in large pans at a temperature of approx. 80 °C right after harvesting. In Japan, the freshly plucked leaves are steamed over hot water for a moment. The split ferments are destroyed, the fermentation interrupted. The leaves keep their natural dark-green colour. After heating/steaming, the tea is rolled up loosely and then dried immediately and packed. In China and Japan, one says: “Drinking green tea conduces the care of life”. You can find green tea in every variation. Whether small and round with long, light-green leaves or dark-green and wiry – not to mention the variations in taste.
Preparation: The tannin in green tea is released faster than in black tea. In order to avoid a bitter taste, boil the water once and then cool it down to 80-90 °C. In the case of the Japanese teas, let the water cool down to even 60-70 °C before brewing the tea. Green tea can be infused several times from the same leaves
Flavoured teas look back at a long Far Eastern tradition. Since 18th-century teas have been flavoured with e.g. jasmine-, rose- and peach petals. Earl Grey tea, which was named after the British Prime Minister Edward Grey, Earl of Falladon, is probably the most famous flavoured tea; bergamot oil is added to it. The enthusiasm for flavoured teas has been constantly increased since the 70s. The harmonious combination of tea, ingredients and flavour greatly depends on the abilities and sense of taste of the tea-taster. When speaking of flavour, we clearly differentiate between natural, nature-identical and artificial flavour. Natural flavours are concentrated extracts from the skin or the fruit pulp of the respective fruits. Nature-identical flavours are identical to the actual flavour of the fruit in their chemical or molecular structure. They are used when the intensity of the aroma-giving substances are too weak. As a rule, these flavours are cleaner and more stable than natural flavour as they are not exposed to agricultural pollution. Artificial flavours are not permitted in the German food trade and are thus not used.
The home of the green as well as of the red rooibos is situated at the South African west coast close to the Cedar Mountains. Even the natives of this region used the rooibos shrub to make tea. The plant has been cultivated since 1930. The rooibos plant grows to a height of about 1.5 meters and is similar to a gorse shrub. Rooibos tastes soothingly fresh and has a fruity malt note. It does not contain any caffeine or sugar, but it has traces of fluorine, iron, potassium, copper and rutin instead, as well as vitamin C and flavonoids. Similar to black tea, rooibos has gone through the complete process of fermentation (oxidation of the leaf cells through contact with oxygen). In the process of this, it obtains its typical red-brown colour. In the case of the green rooibos, the process of fermentation is avoided due to immediate drying of the raw material. Nowadays you can get rooibos in many different flavours. Many positive qualities in supporting a healthy diet are awarded to it. Rooibos is made from thin, chopped up twigs and the needle-type leaves. For green rooibos, we recommend a brewing time of 3-5 minutes, for rooibos for approximately 5 minutes. It does not affect the taste negatively if the brewing time is longer as the tea does not get bitter only the taste will be more intense.
Herbal tea blends + Mono herbs:
Herbal tea blends are considered to be reliable household remedies and taste nice both hot and cold. They usually contain no caffeine and seldom tannin, so that they are easy to prepare and suitable for almost everyone. We differentiate between mono herbs and herbal tea blends. Mono herbs are single-variety, dried and cleaned plants, which are either picked in the wild or cultivated in contract farming production. Herbal tea blends are mixtures of different plants, which are combined with our tea tasters in consideration of various aspects. Decisive for the creation of a herbal blend are taste and look. We recommend using always boiling water for herbs and herbal tea blends. The brewing time should be at least 5 minutes. Only this way you will receive a safe food.
Our company is certified according to the EG Regulation 834/2007 and EG 889/2008 and is thus authorized to trade with ORGANIC products. In the course of the annual inspection, the flow of goods is monitored, i.e. we must be able to allocate a complete traceability of the way from cultivation to selling the product to you – our customer. Only if all processes have been handled according to the restrictions of the Organic Regulation we receive the Organic Trading Certificate from our certification body (DE-ÖKO-039), which we would be glad to send you on request.
Fruit Blends – the whole abundance of nature:
Fruit blends have been a refreshing supplement to green and black teas for many years. Even in Grandma’s days, the beneficial effect of “red tea“ was known. That is what refreshing brews from rosehip, hibiscus, apple pieces and other dried fruits were called and that was usually served as a supplement to the diet when ill or at the evening meal. Nowadays, the fruit blends have left the area of only being used when ill and make up their own important segment of most tea shops. Fruit blends contain neither caffeine nor tannin and are thus easy to prepare and are an ideal alternative for young and old. They are versatile, can be drunk cold and hot and can be combined well with other drinks. Fruit teas are not only drinks for the summer months but are also for any time of the year. Besides the classic fruit blends, we also offer fruit blends that are low in acid. Consult our sales team. Preparation: 1 properly heaped teaspoon per cup. Good fruit teas need 10 minutes to brew, in order to unfold the full flavour. In general, we recommend brewing fruit blends only with boiling water and one should leave to infuse the fruit blend for at least 5 minutes. Thus you will achieve a secured beverage.
Tea can either be poured directly into the teapot meaning pouring out through a sieve after brewing. Or you use teabags, a tea filter or an infuser to filter the tea. There are many different types of tea filters. All types were manufactured to make the preparation of your favourite tea simple and practical …
Permanent filter with stainless steel material The filter is suitable for both the making of black tea and herbal tea. Long lifespan! True to aroma! Tasteless! The heatproof lid can be used as a drip catcher for the permanent filter. Dishwasher proof.
Bamboo tea filter These filters comprise 100 % bamboo. Bamboo is a fast-growing raw material and is becoming more and more popular.
Cotton tea filter Our cotton tea filters are made from 100% unbleached cotton and are dishwasher proof. They are suitable for all loose teas and are available in 4 different sizes.
Stainless steel tea filters Our stainless steel filters are made from rust-proof 18/10 stainless steel. The advantages at a glance: Hygienic: The shiny metallic surface makes it difficult for bacteria to embed themselves and breed. Neutral to foodstuffs: Taste and look of the foodstuff remains unchanged even in contact with aggressive, very acidic components or fruit and vegetables like lemon juice, concentrated vinegar, etc. Easy to clean: With a minimum of care, stainless steel can, apart from signs of use, be both optically and technically convincing for centuries. Robust: Resistant to impact, fall and wear and tear. Dishwasher-proof.
Paper tea filter Our paper tea filters are made from high-quality wooden pulp, pulp, and is a tasteless natural product that can be composted. The finely porous fibres of the paper guarantee extremely high strength. With the completely newly developed packing, we have created an excellent mixture of functionality and design that suggestively enhance any tea shelf.
CAST IRON TEAPOTS & CUPS
The traditional, plain teapots have been manufactured in almost the same shape for centuries. Whether they originate from Japan or China cannot be said today.
Cast iron teapots are manufactured in a series of manual actions, even today. The final product is impressive. It is not only beautiful but also provides extremely favourable advantages for the sophisticated consumption of tea. The tea stays hot for a long time in the teapot. It doesn’t turn bitter like some sensitive teas do when kept warm on a tea warmer.
All pots and cups are enamelled on the inside. Some say that the patina formed gradually has a positive effect on your health. Furthermore, the taste of the sea water is also improved.
All pots and cups should be cleaned with wet tissue only. Do not use any detergents and no sponges or tissues with or out of the metal fibre.
The tradition of porcelain in Europe is not as old, as originally assumed. Its origins go back to the era around 1100 AD in China. Chinese porcelain constitutes a central part of the art and culture in China and is said to be a paragon for the manufacturing of porcelain in Europe today. Manufacturing was mechanical. As it still is today. At the end of the 13th century, the travelling salesman, Marco Polo brought porcelain to Europe. It was not until 1708 until the naturalist, mathematician and physicist Ehrenfried Walther von Tschirnhaus found the formula for porcelain.
Today, we differentiate between three kinds of ceramic, namely depending on the composition of the material and the firing temperature in the oven. One differentiates between earthenware, stoneware and porcelain. The transparency of the material is often considered as a feature. The feature of porcelain to be accented in comparison to all other ceramics is not the firing temperature, as many people suppose but the difference in consistency. Ceramics like earthenware and stoneware form pure, crystalline, sinter textures whereby porcelain does not crystallise due to its viscosity when cooling down. This property gives the porcelain an elegant-looking semi-transparency.
The peak of the porcelain industry in Europe began in the second half of the 19th century. The fascination and artistic aspirations have remained until this day.
Since the invention by Thomas Freye in 1748 in England, bone china, also known as fine bone china, is the highest quality and noblest porcelain of the world. Fine bone china comprises fifty per cent burned bone ashes, which is where the name “bone china” comes from.
The manufacturing of fine bone china is technically and mechanically the most challenging degree of ceramic production. Usually, the porcelain is fired twice. The first time without glaze at a temperature of 1280°C. Then again, after glazing at a temperature of 1080°C. This is how its surprisingly high chipping resistance can be explained.
Fine bone china impresses with its extraordinary look, which can surely be explained by the noble semi-transparency of the porcelain.
Surprisingly, the oldest description of glass making originates from the time around 650 BC. The instructions on how to make glass are to be found on tablets from the library of the Assyrian king (669-626 BC). The clay tablets contain wedge writing with glass recipes of which the oldest one roughly says: “Take 60 parts of sand, 180 parts of ash from sea plants, 5 parts of chalk and you have glass.”
This glass sentence, as an expert would say, contains all of the essential raw materials still used today, even though the amounts are estimates. The small share of sand implies that even in the middle of the last century BC, no high melting temperatures were reached one was only in the position to produce soft glass.
The clay from Yixing and its distinctive features The main place to find that special zisha clay, which is typical for Yixing goods is in the surrounding mountains, whose seams reach down to a depth of 800 meters. Next to the main constituents kaolin (20 %), quartz (58 %) and mica (1 %), zisha clay is distinguished by a relatively high percentage of iron oxide and silicate. The iron is responsible for the predominant rusty-brown colour of the Yixing clay. The distinctive features of the clay from Yixing comprise the following properties: Due to the high kaolin content, Yixing clay does not glaze at high firing temperatures of 1200 °C like in the case of porcelain; the porous character of the clay is thus not completely lost. In this way, Yixing combines the firmness and the water tightness of fired stoneware with the open-pored character.
Preparation of Yixing clay In earlier days the clay was prepared in both a timely and manually complex process. The chunks of clay had to be hackled, dried and pulverized, in order to sieve it to remove any foreign matter. Then, several of these pulverized clays were mixed to achieve certain colour shades when firing. After this, the clay powder was then mixed with water and had to be intensively mixed and kneaded,. to obtain a homogenous overall mass. It used to be left in earthen cellars for up to a year before it was sold to pottery works for processing. The exact process of preparing the clay was kept secret by the manufacturing families and passed on from generation to generation. Today the manufacturing process is mainly automated. First of all, the grinders crush the piece of clay to powder. This is mixed with water and run through a fine filter, so that rough grist is separated from any foreign matter. Hydraulic presses then press the surplus water out of the clay warp. Finally, the clay mass is cut into round strands with a length of 30-40 cm. This is how it arrives for sale and be immediately be processed by the pottery works.