Twinings of London - Herbal Tea Lemon and Ginger - 20 Tea Bags (30g)
Twinings of London Herbal Tea Lemon and Ginger has the zesty citrus flavour of lemon which has been invigorating the tea experience for hundreds of years. Chinese herbalists were known to use the pungent taste of ginger in tea over 2500 years ago. Today the expert blenders at Twinings have combined these two great flavours for lively and enjoyable herbal tea experience.
Regions & Growing
A tea's taste is greatly affected by its surroundings, including soil, altitude, weather and other geographic characteristics. Depending on the climate, certain regions of the world produce more tea than others. Today, China and India produce nearly half the world's tea leaves…more than 100,000 tons each year. Other countries, including Kenya, Sri Lanka, Ukraine and Belarus also produce high quality teas. Twinings' expert blenders travel the world, through mountain villages and garden estates, to find teas with the consistent taste, aroma and uncompromising quality suitable to be called Twinings.
After plucking, leaves are transported to nearby factories where they're processed and packed within 24 hours. This is where the true art of teamaking begins, using one of two manufacturing processes. The Orthodox method is used to make loose teas, while the Cut, Tear and Curl method produces bag teas. At Twinings, the quality of their teas is the same, loose or bagged.
The Orthodox Method
The traditional, or 'orthodox,' method takes tea leaves through a process of Withering, Rolling, Oxidation and Drying.
Withering removes up to 70% of the leaves' moisture by air drying them for 12 to 17 hours. A rolling machine then twists the leaves into thin wires, breaking them open to begin the oxidation process.
Oxidation, also known as fermentation, contributes the most to a tea's flavor, color and strength and is an extremely important part of tea production. Oxidation ultimately creates the different types of tea - black, oolong, green, white and red-which differ in the amount of oxidation they receive. Black teas are fully oxidized. Oolong and red teas are partially oxidized. Green and white teas are not oxidized at all.
Finally, the drying stage stops the oxidation process by passing the tea through hot air dryers that reduce moisture content to about 3%. The dried tea is then ready to be sorted and packed.
The Cut, Tear & Curl (CTC) Method
The Cut, Tear and Curl (CTC) method was invented to increase the amount of tea that can be packed for shipping, without altering the quality of the tea leaves. The CTC process mimics the orthodox process, but instead of rolling the leaves, the CTC method cuts the leaves into small pieces ideal for tea bags.
The packing stage, during which teas are sorted and graded, is one of the most crucial. Leaves are sifted into different sizes or grades, classified according to appearance and type, then packed into foil lined paper sacks or tea chests for transporting.
Twinings works hard to minimize the level of pesticide residues in our teas. Though they buy on the open market and have no direct control over how the tea is grown, they actively monitor their raw materials for pesticide residues and work with their growers to eliminate or minimize their use. They believe that pesticide residues in tea make an insignificant contribution to pesticide intake from dietary sources.
Blending & Tasting
Twinings' expert blenders train for five years, then travel the world to select teas from thousands of tea estates to find the perfect leaves that go into each of their signature blends. Since no two tea harvests are ever the same-even those from the same garden-the art of blending is extremely complex and a critical first step in preparing you the perfect cup of tea. Twinings is also one of the few teamakers to blend their own herb and fruit ingredients. By controlling what goes into their teas, they ensure their recipes are unique.
Creating the perfect balance of flavor, taste and aroma is a complex dance of art, science and experience. Their master tasters train for years, exercising their taste buds in the name of teatime perfection.
First, tasters perform an initial taste using small batches of tea, assessing each for quality, flavor and color. Teas lucky enough to make the cut are then blended and made ready for comparison tasting. Next, they compare the new blend's taste against a benchmark blend for each Twinings flavor. Their uncompromising pursuit of perfection is why your next cup of Earl Grey tastes exactly like the first cup sipped by the 2nd Earl Grey himself.
In the brewing stage, they brew up to 30 different sample tea blends using freshly drawn water boiled in a copper kettle. The leaves are infused for precisely six minutes, after which the "liquor" is poured off into a bowl ready for tasting.
Finally, their tasters examine the tea leaves both wet and dry. They assess the brew's color and clarity, then taste each sample using special spoons to draw liquid against the back of the palate where the sense of taste and smell meet. This is where years of experience pay off, as their tasters can identify the location, elevation and growth characteristics of each sample, which helps them detect the slightest variation on their exacting standards.
About Twinings of London
In 1706 Twinings was one the first companies to introduce tea drinking to the English. In 2006, Twinings celebrated 300 years of supplying the finest teas. Twinings' founder Thomas Twining first began selling tea from premises on The Strand in London, which remains today. Word of this exotic, new drink quickly spread and soon Twinings' tea was de riguer - eighteenth century English novelist Jane Austin and Charles II Earl Grey were fans. Thomas Twining's pledge to create exceptional teas for everyone has remained the company's cornerstone for generations and the Twining family have contributed much in established tea drinking as the well loved tradition it is today.