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Dallmayr tea

Dallmayr tea

Quality made by experts

Tea has been a Dallmayr tradition for around 130 years. The individual provenance of black and green tea hails from a vast area ranging from the sunny southern slopes of the Himalayas to Japan and is carefully selected and blended in the Dallmayr tea factory. Around 120 varieties of various origin are available for selection – from ‘true tea’ to fruit and herbal infusions, as well as more exotic options such as matcha or turmeric tea.

Dallmayr tea

The Dallmayr pyramid teabag product range

Enjoy tea in its most attractive form. Our transparent and flavour-neutral pyramid bags made from high-quality bioplastics provide sufficient space for whole tea leaves and petals to unfold. Perfect for a glass teacup of 270 ml.

Infusion bag - the classic

Infusion bags are the practical, fast alternative to loose tea. Various grading processes take place during the production of high-quality leaf teas. The finer leaf grades, called fannings, can be found in the tea bag. These differ from leaf or broken tea varieties solely in terms of their leaf size, not in terms of their quality.

Loose leaf varieties of the highest quality

Tea lovers will be delighted by the taste and the quality of our loose leaf varieties. Our black and green teas originate from the best tea gardens in the world – from the sunny southern slopes of the Himalayas to Japan. Subtly flavoured varieties, refreshing fruit cocktails and health teas based on a mysterious Ayurvedic recipe round off the product range perfectly.

Tea pocket. Small but fine.

The tea pocket is the perfect starter product for the food service industry. A high-quality tea bag made from paper containing fine tea leaves for a productive infusion. With a large information sticker instead of a tea string.

The tea champ

Our new premium product for the food service industry. A transparent, oblong tea bag made from high-quality bioplastics containing fine tea leaves for a productive infusion. With a large information sticker instead of a tea string.

Tea preparation

Valuable tips for preparing tea–
How to make the perfect pot of tea in just a few steps

Good to know: different teas
have different brewing times.

· Black tea: 3–5 minutes
· Green tea: 2–3 minutes
· Fruit, rooibos and herbal teas: 5–10 minutes

1.2.3.4.5.6.
1. Water

Always use fresh, cold tap water.

2. Warming the vessel

Rinse out the teapot before use with hot water to warm it.

3. Temperature

Pour boiling water over black tea, herbal tea and fruit tea. For green tea, allow the water to cool down to approx. 80°C, or the tea will taste bitter.

4. Unfolding

Loose leaf tea needs space to unfold, so do not ‘confine’ it in a tea infuser.

5. Keeping the tea warm

Teapot warmers may look attractive, but they burn away the aroma of the tea. A Thermos flask is perfect here.

6. Rinsing

Rinse the teapot with hot water after use.

Dallmayr tea recipes

Discover our recipes for cocktails, punch and
drinks for summer and winter.

  • Summer drinks

    with Orange and Carrot tea

  • Tea edition 2021: Lime and Turmeric

    Indian Summer & Turmeric Crush

  • Winter tea specials

    Three warming and comforting tea recipes

Tea cultivation regions

ArgentinaEthiopiaBangladeshChinaGeorgiaIndonesiaIndiaIranJapanKenyaMalawiMyanmarNepalSri LankaTaiwanTanzaniaThailandTurkeyVietnam

Tea has an unbelievably long history:

since the Chinese Emperor’s serendipitous discovery in 2737 BC, tea has become the most popular drink in the world today, second only to water. The first ships of the Dutch East India Company brought tea to Holland in around 1610.

Very soon thereafter, East Frisian sailors working on the Dutch ships brought tea home to East Frisia for the first time. By around 1720 the tea trade was thriving in East Frisia.

Tea plants

The most popular plants in the world! Like coffee, there are different types of tea, both of which come from the ‘original’ species, Camelia sinensis.

Harvesting and processing

It is our mission to create uniquely indulgent moments with tea at their heart, and therefore to arouse a fascination with the world of tea. The journey from cultivation and harvesting to processing is a long one that we undertake with the utmost care and most stringent quality standard.

  • Harvesting
  • Processing
  • Steaming vs pan firing
  • Withering
  • Rolling
  • Fermentation/
    oxidation
  • Drying
  • Sorting

Harvesting

‘Two leaves and a bud’ is the rule of harvesting tea. Only the young buds bring the coveted ingredients and pleasant taste to the tea.

In India, the first harvest of the year – known as the ‘first flush’ – starts after the winter break and runs from mid-March to the end of April. The 'second flush’ runs from mid-May to the end of June. The highlight of the tea season comes right at the start of harvesting in March: The ‘first flush by air’ is the very first plucking of the season, which is loaded directly onto planes directly after processing and sent out to the whole world, where tea connoisseurs eagerly await them.

It takes a lot of work to produce a cup of tea: 4 kg of tea leaves make 1 kg of black tea.

Processing

From one plant comes many different varieties. Processing alone determines whether the leaves become white, green or black tea. It all depends on the combination of individual steps and the order in which they are carried out.

1Steaming vs pan firing

For green tea to be green, the enzymes responsible for fermentation must be deactivated. In China, this process is traditionally carried out in a hot iron pan. In Japan, by contrast, green tea is steamed. It looks like cooked spinach in the end.

SteamingPan firing

2Withering

To create black tea, the leaves have to be withered immediately after plucking. Withering makes the leaves limp and soft so they can be processed further.

3Rolling

The leaves for black and green tea are then rolled. Rolling ruptures the cell walls of the leaves, releasing essential oils and producing a captivating aroma. Black tea leaves start to oxidise, whereas green tea leaves do not.

4Fermentation/oxidation

Black tea gets its colour and flavour from fermentation. The tea is officially ‘roasted’ in this highly controlled process. The fermentation master stops fermentation at exactly the right point.

5Drying

Whether tea is white, green or black, all teas must be dried after processing. Hot air is used to dry the tea across multiple stages in special dryers until there is only 3–6% moisture remaining.

6Sorting

The tea is then sorted by leaf grade using vibrating sieves with different hole sizes.
This is where we see the different grades of black tea. FOP and BOP grades are used for loose leaf teas, pyramids, tea pockets and tea champs. Tea producers, including us, use fannings in premium tea bags. Sorting has nothing to do with the quality of the team because all of the leaf grades come from the same plucking. It is only used to aid the subsequent use of the tea. As an aside, ‘dust’ is mainly used to produce cheap tea bags, iced tea and tea extract.

Leaf tea> 5 mm to whole leaves: for the most exquisite leaf teas
FOP to SFTGFOP1

Broken tea3–5 mmBOP to GFBOP

Fannings1–3 mmfor our teabag blends

Dust1 mmfor cheap teabags or the production of instant and iced tea

Tea tasting

Tea tasting is a standard practice here at Dallmayr. Whether during the purchasing process, to check the quality of new deliveries or of varieties already in our possession, or to develop new and exciting blends, our tea experts go through many cups of tea every day.

‘A good tea taster must train their senses for seven years.’

— Rudi Krapf, a tea expert for more than 40 years
In order to find the best leaves from amongst the premium plants, our expert tastes his way through the tea gardens of the world – sometimes up to 300 cups a day. Tea tasting follows a standardised procedure throughout the world – whether it’s in a plantation in Darjeeling or in the Dallmayr tea factory in Munich...

Weigh out

According to an old English tradition, precisely 2.86 grams – the weight of an old English sixpence coin – are weighed out by hand for each sample.

Chinese tradition
It is said that Chinese tea masters were able to tell whether a cup of tea was made using water from near the river bank, from the middle of the river or from a well.

Infuse

Every tea sample is infused with 150 ml hot tap water in a standardised porcelain pot and covered with a lid. After precisely five minutes, the tea is poured into the sample cup.

Did you know?
Tea was discovered thousands of years earlier than coffee. One day, the wind blew a tea leaf into the Emperor of China’s hot water. This was the birth of tea as a drink.

Look

While waiting for the tea to cool down to approximately 45 degrees for sampling, the Dallmayr experts check the colour and texture of the dry and brewed tea leaves.

Two leaves and a bud...
Exquisite teas are always picked by hand, according to the rule of ‘two leaves and a bud’ – in other words, the two youngest leaves with the new leaf bud.

Sniff

Tea only completely releases its aroma when it is brewed. Before the tea is tasted, the damp, swollen tea leaves known as the infusion are sniffed.

Tea aroma
The two youngest leaves initially have a neutral fragrance and are transformed into an aromatic tea right on the plantation through various production processes.

Taste

The tea is tasted using a standardised tasting spoon. Each Dallmayr tea taster has their own. Here, the rule of thumb is ‘slurp, smack, spit’.

Slurping is not only allowed, but extremely important: the tea is slurped from the spoon with as much oxygen as possible. Then the tea is washed around the tongue and the palate.

The oxygen inside the mouth plays an important role here, as it enables all the flavours to be brought out fully: bitter, sweet and various aromas, such as citrus, fruit, flowers or spices, which make the individual tea what it is.

Spit

Finally, the taster spits the tea out. As with coffee or wine tastings, spitting primarily has a practical purpose: the experts taste numerous samples, often several hundred cups a day. If they did not spit it out, they would consume too much caffeine.

Stimulation instead of agitation
In tea, the caffeine is bonded to the tannins and is only gradually released in the body. Tea therefore stimulates without agitating.

Good to know

Tea and its mysteries

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