Description:

As per quality production standards Black Tea, is produced where the raw leaves are intentionally oxidized more than 80%. The processing involves a very critical withering stage which consist of both physical and chemical mellowing which takes about 16 to 18 hours depending on the ambient humidity and temperature. This withering stage imparts a natural sweetness to the black teas and a very distinct flowery fresh aroma.  

Description:

 Teaneer Green teas are whole leaf healthy teas produced out of the unopened apical bud and the first and second tender leaves, not allowed to oxidize after the harvest. They are wok fired in very small batches and the nuanced characteristics are bought out through the expert hands of our tea masters working these leaves. Each batch carries with it its own distinct characteristics of flowery notes in the orchard, the soil humus as well as the season specific taste and smell imparted by the salubrious Nilgiri weather. This is a high altitude garden situated about 6600 to 7200 feet.

As per quality production standards White Tea, is the minimally processed variety of tea where the very high quality tender leaves are simply dried until the moisture reduces up to 4% or less and could be packed.

As per quality production standards Yellow Tea, can be viewed as a cooked version of green tea, where an additional sweating or heaping stage is involved which usually range from 24 to 30 hours.

As per quality production standards Oolong Tea, is a variety which is processed in such a manner that the oxidation level in the made tea will be anywhere between 40% to 70%. The flavor profile will be something in between a Green tea and a fully oxidized black tea.