https://twitter.com/BaliCoffeeNTea
https://www.facebook.com/profile.php?id=100008669114259

https://twitter.com/BaliCoffeeNTea
https://www.facebook.com/profile.php?id=100008669114259

BLACK TEA GRADE’S : ORTHODOX TEA

Kind of Tea	Grade name	Nomenclature
Whole Leaf	FP	Flowery Pekoe
	FTGOP	Fine Tippy Golden Flowery Orange Pekoe
	TGFOP 1	Tippy Golden Flowery Orange Pekoe
	GFOP	Golden Flowery Orange Pekoe
	FOP	Flowery Orange Pekoe
	OP	Orange Pekoe
Broken	BOP1	Broken Orange Pekoe one
	GFBOP	Golden Flowery Broken Orange Pekoe
	BPS	Broken Pekoe Souchong
	GBOP	Golden Broken Orange Pekoe
	FBOP	Flowery Broken Orange Pekoe
	BOP	Broken Orange Pekoe
Fannings	GOF	Golden Orange fannings
	FOF	Flowery Orange Fannings
	BOPF	Broken Orange Pekoe Fannings
Dust	OPD	Orthodox Pekoe Dust
	OCD	Orthodox Churamani Dust
	BOPFD	Broken Orange Pekoe fine Dust
	FD	Fine Dust
	D-A	Dust A
	Spl. Dust	Special Dust
	G.Dust	Golden Dust
	OD	Orthodox Dust
BLACK TEA GRADE'S: CTC TEA
Kind of Tea	Grade name	Nomenclature
Broken	PEK	Pekoe
	BP	Broken Pekoe
	BOP	Broken Orange Pekoe
	BPS	Broken Pekoe Souchong
	BP 1	Broken Pekoe one
	FP	Flowery Pekoe
Fannings	OF	Orange Fannings
	PF	Pekoe Fannings
	PF 1	Pekoe Fannings one
	BOPF	Broken Orange Pekoe Fannings
Dust	PD	Pekoe Dust
	D	Dust
	CD	Churamani Dust
	PD 1	Pekoe Dust one
	D 1	Dust one
	CD 1	Churamani Dust one
	RD	Red Dust
	FD	Fine Dust
	SFD	Super Fine Dust
	RD1	Red Dust one
	GD	Golden Dust
	SRD
GREEN TEA :
Kind of Tea	Grade name	Nomenclature
Whole leaf	YH	Young Hyson
	FYH	Fine Young Hyson
Broken	GP	Gun Powder
	H	Hyson
	FH	Fine Hyson
Fannings	SOUMEE	Soumee
Dust	DUST	Dust

https://twitter.com/BaliCoffeeNTea
https://www.facebook.com/profile.php?id=100008669114259

We roast everyday to insure you receive the freshest coffee at your cup.

We are devoted, methodical, deliver on promises, and believe that a handshake seals the deal. We take great pride in our personal touch pledge to be an opinion in today's automated business climate.

Wholesale Coffee Services

Our wholesale business is about nurturing relationships. We earn trust. Our customers recognize how to depend on us. Whether you are a local café, market, national distributor, or national retailer we deliver exceptional quality goods and reliable service day in and day out.

Custom Coffee Program & Coffee Roasting

Think outside the bag. Are you a chain looking to expand, replace or create your concealed label line? A market or café that wants your own line? ...Whatever the project, we've got you covered.

For us, the best part of that is helping others reach their goals. We share our knowledge, expertise and services and make your idea into a successful reality. Custom services include everything you need: sourcing, roasting, blending, and packaging for both coffee and tea.

When you call us, we'll be there. That's because that's what we'd want if we were on the other side of the line.

We selected and ranked these exceptional coffees and espressos based on quality, value (reflected by most affordable price), and consideration of other factors that include distinctiveness of style, uniqueness of origin or tree variety, certifications and general rarity.

"It is said blending and roasting coffee is an art. We agree. It is also aid some art is liked better than others. To that, our clients agree. If you own or are opening a coffee business, remember it's only the opinion of your end-customer, that really counts.

www.baliscoffeeandtea.com

https://twitter.com/BaliCoffeeNTea
https://www.facebook.com/profile.php?id=100008669114259

Six Classes of Tea

Green tea : is fixed but not oxidized which is why the leaf retains its green color both dried and in the cup. Green teas run the gamut of flavors from light and sweet to vegetal, astringent, stony, and grassy, and display a range of colors from pale, mineral - green, to rich emerald green to deep, forest green. The ‘ best ’ green teas are made in the spring from young tender leaf or buds. Leaf tea can be long or short, and straight, slightly curled or twisted, rolled or crimped in appearance. Bud teas are small and slightly plump and often resemble ‘ bird ’ s beaks'. Premium teas are hand - made tea, and the appearance and condition of th e leaf is as important as the flavor. Green tea is the specialty of China, Japan and Korea. The best way to drink green tea is without milk or sugar.
Yellow tea: is fixed but not oxidized . Its lush, smooth style comes from a unique ‘ smothering ’ process that the fresh leaf undergoes during the manufacturing process. This process can last from a few hours to several days and is determined by the tea master making the tea. The smothering step gives yellow tea a sweet, buttery flavor that is reminiscent of green tea, but softer in style and less vegetal in taste. Most yellow teas are made from fat, juicy spring plucked tea buds; a few are made from large, leafy basket - fired teas. Yellow tea is made in just a few places in China. Even though yellow tea is included as one of the six classes of tea, it is a rare commodity. The best way to drink yellow tea is without milk or sugar.
White Tea : is lightly oxidized , which gives the tea a flavor that is slightly reminiscent of black tea. True, original white tea is Yin Zhen, a specialty of Fujian Province, China. This spring plucked, bud - only tea is joined today by two modern - style white teas that incorporate leaf from the same tea bushes along with the buds. Several other countries such as Nepal and India, as well as other provinces in China make white tea, too, but they are not the same as Fujian white teas. Overall, the flavor of true white tea is soft and light, and slightly reminiscent of a light black tea. The best way to drink white tea is without milk or sugar.
Oolong Tea: is semi - oxidized , and the range of oxidation is from 25 - 80% oxidation . This variety is a tea enthusiast ’ s dream. China and Taiwan are famous for semiball - rolled and strip style oolongs ( Taiwan also makes a leafy style). Semiball - rolled oolongs resemble scrunched - up, irregular - shaped pellets of tea, with connecting stem attached. Semiball - rolled oolong teas can be roasted ( traditional style ) or unroasted ( modern style ). Modern - style semiball - rolled oolongs have fresh, green, floral flavors and their colors range from dusty grey - green to emerald green. Traditional style semi - ball rolled oolong teas have deep, rich, flavors, and feature earthy colors like chestnut brown to dark, green - brown. Strip - style oolongs have long, thick, and gently twisted leaves. In China, these teas can be found in a range of hues: black/brown, brown/green to grey/black. Taiwan ’ s strip - style oolong, Baozhong , is deep, forest green and possesses loosely twisted, slightly flattened leaves. Leafy Taiwan oolongs such as Bai Hao are variegated in brown and tan tones, and the leaf is tipped in white. Oolong teas are refreshing and generally described as lush and floral. Dark, strip style oolongs can be a bit austere in nature; and semiball - rolled green oolongs are fresh, aromatic and intoxicating. Oolong teas are best drunk without milk or sugar.
Black Tea: is 100% fully - oxidized and is the most popular tea among Western tea drinkers. These teas are historically from China, India, Nepal and Sri Lanka and many are made f or adding milk and sugar. Some black teas are straight and short, others are long, and thin with a little twist to the leaf. Some black teas have light brown or golden tip, others have none. The color of the leaf ranges from dark, dusty grey to rich, dark black and may have a mahogany - red tinge. Premium black teas are the ‘ orthodox ‘ or whole - leaf grades; commercial grade teas and teas manufactured for blending utilize CTC leaf, that which has been cut and torn during manufacture and rolled into tiny pellet s. Black teas are flexible, made to be drunk black, with milk and sugar, or with a squeeze of lemon or honey.
Pu-erh: can be fully oxidized or not oxidized at all, but it is always fermented . In fact, Pu-erh is China ’ s most famous fermented tea and is ma de exclusively in the tea mountains of Yunnan Province. It can be sweet and light or strong and toothsome. Two styles are made: sheng Pu-erh, the traditional style that is made for aging or for immediate drinking for those looking for a sweet, earthy tea, and shou Pu-erh , a modern tea with accelerated, artificial fermentation that is drinkable right away and has a strong, pungent flavor. Pu - erh has a long and fascinating history and was made famous by the tea and horse caravans that brought supplies of tea over the Himalaya into Tibet, Nepal and India. Pu - erh is the daily tea of millions of people in China.


https://twitter.com/BaliCoffeeNTea
 https://www.facebook.com/profile.php?id=100008669114259

Tea history

Most sources date the first use of tea for consumption and medicinal uses to about 2700 – 2800 BC.

Some of the earliest records of these times come from the Tea Bible “Cha Jing”, written by the Chinese literate Lu Yu. According to Cha Jing, tea became first known through the Chinese healer Shennung (2737BC.), and was further promoted by the ruler Zhou Gong (1100 BC). Shennung lived in the 28th century BC and is described as a special healer in China’s first history book (206-24 B.C.). Shennung was known for his talent to identify special herbs for the treatment of diseases.

He discovered tea, according to the legend, when some tea leaves suddenly fell into some water he was boiling underneath a tea tree. He noticed the water had changed its color, and proceeded to taste it. Immediately, a refreshing and exhilarant effect occurred. He later recorded the lightly bitter and, at the same time, sweetish drink, had detoxifying properties as well. He influenced generations of natural healerse, amongst them the famous German writer, composer and philosopher, Hildegard von Bingen.

Another story tells that Shennung was capable of observing his inner stomach. He experimented with all kinds of plants and observed which effect they would have inside him. When experimenting with the tea plant he had the feeling as if the tea would sway back and forth in his stomach, as if it would subject his stomach to an examination. This is why he called this plant “Cha”, which in Chinese means “examine”.

In the medicinal herb book “Bencao” (655 AD), tea is also mentioned as a medicinal herb. According to this source, tea increases people’s vitality, boost their concentration, and enhances their will to live. Tea is described to have a refreshing and stimulating effect on the body. Tea also became know to improve digestion. The health benefits related to tea have been mentioned in Chinese literature time and again.

Up to the 13th century, the common practice was to press the tea into the form of flat cakes. The tea had to be moved from the southern provence where it was grown, to the imperial court. The pressing of tea into cakes worked well because it was easier to transport, and the cakes conserved space.

In the 3rd century AC, an author named Zhang Ji describes how a piece is broken off the flat tea cake, roasted over a fire, then crushed and doused with hot water from a porcelain jar. According to his recipe, ginger roots, spring onions, and tangerines are also added to the brew. The resulting drink is supposedly a wonderful medicine for excessive alcohol consumption and fatigue.

The exotic blending of teas became fashionable during the cultural heyday of the Tang dynasty (618-907 AD). People used to brag amongst each other about the newest and trendiest teas in their possession. The upper class were always on the search for the newest blends and spent considerable amounts of time and money to get a hold of them. It became common to mix the crushed tea flat with spices or herbs before adding the hot water, which suppresses the natural taste of the tea, although, given the modern practice of scenting teas, is still a common and fashionable practice today.

Lu Yu, the author of the Tea Bible “Cha Ying”, had grown up an orphan in a Zen monastery. He had a critical attitude towards the prevailing tea culture, which he considered to be decadent. He consulted old scriptures and found out that there had been a time, when tea leaves had simply been chewed in the mouth or cooked with water, a method that had put the emphasis on the genuine taste and odor of the tea. Lu Yu advocated this traditional way of tea preparation, and regarded the drinking of tea a ritual and spiritual act. Initially his views on the importance of the purity of tea bore only modest fruit. Only much later, in the 11th century, did his point of view received increasing recognition. The teachings of the Cha Ying wield a noticeable influence on the way of tea preparation until today.

Much of the development of tea as a commodity, including the methods of cultivation, commercialization, and processing can be attributed to the Chinese (examples: Green Tea, Oolong Tea, Black Tea, scented teas). Japanese as well as Indian sources substantiate that in both cases tea was originally brought into their country’s by travelers returning from China. Young Buddhist monks from all over Southeast Asia who had spent time in Chinese monasteries and temples, returned home knowledgeable in the cultivation and preparation of tea. Subsequently this knowlege spread to India, Japan, Taiwan, and Korea. This contributed to the further development and diversification of tea cultivation and processing.

Tea was first brought to Europe by the Portuguese priest Gasper da Cruz. After his return from China to Portugal in 1560 he wrote the first book about tea published in Europe. The Portuguese royal family was subsequently actively involved in the spread of the tea-drinking habit to other European countries’ high society circles.

Tea held its great march of triumph through all of Europe in the course of the 17th century. Ever since, the beverage along with the culture and rites surrounding the consumption of tea, in European life and social life have claimed a leading position amongst the most established and widespread beverages and donors of health benefits available, with distinct characteristics and varying appearance and degree of importance throughout the individual European countries (see England).

Although in general there is agreement that China was the venue of the tea plant’s discovery, the author Martin Krieger notes in his book “Tea – A Cultural History” the following:

“Some hill tribes in India, China, Thailand and Burma initially discovered by chance the stimulating, concentration capabilities-enhancing and healing properties of the tea plant’s leaves, and ancient China the opportunity of its commercialization.”

People familiar with the Chinese sense of business and the rootedness of the tea culture and tea cultivation in the lives of the Northern Thai mountain tribes, will have to at least concede a certain historical probability to this theory. It therefore at least suggests itself that, in the area, which is now the Northern Thai/Burmese border region, tea was grown by the hill tribes for their own private use at a very early stage.

https://twitter.com/BaliCoffeeNTea https://www.facebook.com/profile.php?id=100008669114259

Steeping Tea

Our tea-steeping instructions are established with the guidance we have been constructed by the artisans who produce our teas and the Tea Masters we visit during our tea sourcing trips. Our methods are theirs, and the variations we suggest coming at their encouragement. Tea preparation is both collaborative and evolutionary, so in your experience it may switch from time to time and tea to tea. Finding out how to steep each tea successfully is part of the fun of tea drinking!

Until we are familiar with a particular case of tea, we terminate it according to recommended steeping parameters. If we make a conscious conclusion that we would rather love a tea steeped differently than that, we attempt a variation or modification and see what fails on. We suggest this practice for all of our customers as well.

In the final stage, however, your cup of tea is your cup of tea; and you should enjoy it the way you choose to cook it.

A. GENERAL TIPS FOR STEEPING DELICIOUS TEA

     Tip #1:  Know yourself - whether you are a  ‘supervisor’  or a  ‘wanderer’.

If you are a ‘wanderer’, you should select and enjoy teas that offer a substantial margin-of-error
regarding temperature and timing. Neither steeping style is ‘better’ – what is important is that you enjoy your tea!

Tip # 2:  Steep your tea with awareness and purpose.

If you really desire to get the word about tea and feel comfortable navigating your way amidst the hundreds of tea choices in the marketplace, we advise that you keep track of what you are drinking. Jot down the responses of your tea drinking experiences in a notebook, your laptop or on a smart phone. In fact, when you find a tea you really wish, take a picture of the software program or the label. Use this reference guide as your list of  tea drinking experiences grows

Hint # 3:  Explore several different steeping methods.

Recognize the differences between steeping tea Western-style or Asian-style as this will permit you to appreciate the nuances that each method brings to the flavor in the cup. Western-style steeping uses large teapots (24-32 ounces) and more water than tea. Steep times tend to be 2-5 minutes, depending on the tea. Asian-style steeping uses small teapots (350 games) or a Gawain (3-5 games); a bigger quantity of tea to a smaller quantity of water and very short steep times of 30 minutes to 1 min. This method allows tea to be re-steeped several times, whereas Western-style tea steeping does not.

It doesn’t consider long to realize the singular characters of these two distinct steeping methods. Yet one can pass a lifetime becoming proficient at the art of infusing tea.

https://twitter.com/BaliCoffeeNTea
www.baliscoffeeandtea.com
https://www.facebook.com/profile.php?id=100008669114259