Light, fine teas
Fine taste, aromatic flavour, delicate nuances
For perfect enjoyment of Darjeeling, Oolong or white tea, a harmonious interplay of taste and smell is indispensable.
The drawn-in shape of the cup holds the flavour over the tea and makes for optimal concentration under your nose. The nuances of taste are perceived on the front part of the tongue.
Strong black teas
Distinctive flavour, full-flavoured taste
This category includes all strong morning teas such as Assam, Ceylon, Earl Grey or also the East Frisians blend. Its flavour unfolds in a volume pot. While drinking too, tea needs a sufficiently large surface in order to come into contact with oxygen.
The curved outwards shape enables ideal flavour concentration and tips onto the middle to back part of the tongue where the taste buds for black tea are the most sensitive.
Aromatic, light teas with a delicate slightly bitter taste
During preparation, green teas have to be protected. The temperature of the water should not be higher than 70°C as too much heat makes the tea too bitter.
The inwardly retracted tea rim holds the flavour over the tea and concentrates it under the nose. The slightly flared shape tips the tea onto the middle part of the tongue.
Fruit and herbal teas
Strong flavours suitable for infusions
Fruit and herbal teas are not types of tea as such since they do not originate from the tea plant. They are brews and correctly called infusions. They usually have very strong flavours and therefore the same requirements as the strong black tea types.