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.
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 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.
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.
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.
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.
Grand Cru No. 111 Loose leaf tea
Grand Cru No. 113 Loose leaf tea
Grand Cru No. 120 Loose leaf tea
Grand Cru No. 121 Loose leaf tea
No. 5 Ceylon Loose leaf tea
No. 13 Darjeeling Loose leaf tea
No. 16 East Frisian Loose leaf tea
No. 19 Darjeeling Second Flush Rarity Loose leaf tea
No. 25 Decaffeinated Ceylon Blend Loose leaf tea
Darjeeling Autumnal SFTGFOP1 Loose leaf tea
Golden Yunnan GFOP Loose leaf tea
Fancy Oolong Loose leaf tea
Highgrown Kenya GFBOP Loose leaf tea
Golden Nepal SFTGFOP1 Loose leaf tea
Pineapple and Lime Loose leaf tea
Wild Cherry Loose leaf tea
Earl Grey Loose leaf tea
Vanilla Loose leaf tea
Easter Tea Loose leaf tea
Winter Tea Loose leaf tea
Ginseng and Ginger Loose leaf tea
Jasmine Tea Loose leaf tea
Coconut and Almond Loose leaf tea
Japan Sencha Loose leaf tea
Pi Lo Chun Loose leaf tea
Peach Loose leaf tea
Gunpowder Loose leaf tea
Fireplace Loose leaf tea
Orange and Carrot Loose leaf tea
Apricot and Peach Loose leaf tea
Strawberry and Lemon Grass Loose leaf tea
Passion Fruit and Orange Loose leaf tea
White Peach Loose leaf tea
Pineapple and Ginger Loose leaf tea
Mango and Passion Fruit Loose leaf tea
Vanilla Loose leaf tea
Original Loose leaf tea
Winter Blend Loose leaf tea
Iced Tea Loose leaf tea
Alpine Herbs Loose leaf tea
Wiesn Tea Loose leaf tea
Tulsi Ginger and Orange Loose leaf tea
Chai Loose leaf tea
Pai Mu Tan Loose leaf tea
Matcha Tea Loose leaf tea
Winter Tea Quartet Loose leaf tea
Black Tea Quartet Loose leaf tea
Green Tea Quartet Loose leaf tea
Ayurvedic Tea Quartet Loose leaf tea
Bouquet Loose leaf tea
Breakfast Tea Loose leaf tea
Evening Tea Loose leaf tea
Meadow Herbs Loose leaf tea
Mixed Herbs Loose leaf tea
Assam Pyramid teabag
Ceylon Pyramid teabag
Darjeeling First Flush Pyramid teabag
Earl Grey Pyramid teabag
East Frisian Blend Pyramid teabag
English Breakfast Pyramid teabag
Masala Chai Pyramid teabag
Ginseng and Ginger Pyramid teabag
Japan Sencha Pyramid teabag
Royal Gunpowder Pyramid teabag
Sun Salutation Pyramid teabag
Apple and Pear Pyramid teabag
Fruits of the Forest Pyramid teabag
Passion Fruit and Orange Pyramid teabag
Mango and Passion Fruit Pyramid teabag
Rooibos Vanilla Pyramid teabag
Alpine Herbs Pyramid teabag
Camomile Pyramid teabag
Gardens of Provence Pyramid teabag
Lemon Verbena Pyramid teabag
Peppermint Pyramid teabag
Moringa Lychee Pyramid teabag
Tulsi Relax Pyramid teabag
Have a Nice Day Pyramid teabag
Hello Morning Pyramid teabag
Lime and Turmeric Pyramid teabag
Wintermischung Pyramid teabag
Assam Infusion bag
Ceylon Infusion bag
Darjeeling Brillant Infusion bag
East Frisian Blend Infusion bag
Chai Infusion bag
Earl Grey Infusion bag
Winter Tea Infusion bag
Fruits of the Forest Infusion bag
Lemon Green Tea Infusion bag
Rooibos Caramel Infusion bag
Magical Fruits Infusion bag
Rosehip and Hibiscus Infusion bag
Green tea Infusion bag
Alpine Herbs Infusion bag
Camomile Infusion bag
Peppermint Infusion bag
Assam Tea pocket
Darjeeling First Flush Tea pocket
East Frisian Blend Tea pocket
Earl Grey Tea pocket
Fruits of the Forest Tea pocket
Passion Fruit and Orange Tea pocket
Ginseng and Ginger Tea pocket
Rooibos Vanilla Tea pocket
Japan Sencha Tea pocket
Alpine Herbs Tea pocket
Camomile Tea pocket
Hello Morning Tea pocket
Peppermint Tea pocket
Moringa Lychee Tea champ
Earl Grey Tea champ
Darjeeling First Flush Tea champ
Masala Chai Tea champ
Fruits of the Forest Tea champ
Passion Fruit and Orange Tea champ
Ginseng and Ginger Tea champ
Tulsi Relax Tea champ
Alpine Herbs Tea champ
Hello Morning Tea champ
Peppermint Tea champ
Apple and Pear Tea champ
English Breakfast Tea champ
Sun Salutation Tea champ
Lemon Verbena Tea champ
Gardens of Provence Tea champ
Japan Sencha Tea champ
Have a Nice Day Tea champ
Camomile Tea champ
Mango and Passion Fruit Tea champ
Rooibos Vanilla Tea champ
Assam Tea champ
East Frisian Blend Tea champ
Ceylon Tea champ
Royal Gunpowder Tea champ
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
Always use fresh, cold tap water.
Rinse out the teapot before use with hot water to warm it.
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.
Loose leaf tea needs space to unfold, so do not ‘confine’ it in a tea infuser.
Teapot warmers may look attractive, but they burn away the aroma of the tea. A Thermos flask is perfect here.
Rinse the teapot with hot water after use.
Discover our recipes for cocktails, punch and
drinks for summer and winter.
with Orange and Carrot tea
Indian Summer & Turmeric Crush
Three warming and comforting tea recipes
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.
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.
Even without pruning, these plants remain shrub-like and grow to no more than three to five metres high. They are especially suitable for growing in temperate zones and can even tolerate frost. The Chinese tea tree has been cultivated for thousands of years, leading to a vast range of around 5,000 different varieties, some of which are cultivated in very small quantities. The first tea estate in India was established in the Darjeeling region in the 19th century using the Chinese tea plant.
When not pruned, this plant grows into a tree with a noble stature of 15 to 20 metres. It needs heat as a truly tropical plant. It was discovered in the northern Indian jungle as a fully grown tree in 1823. Cultivation followed just a few years later. The plant has larger leaves and grows faster than Thea sinensis. The Assam tea tree needs a hot and humid climate.
After the discovery of the Assam plant in the jungle of the Assam region, growers in India and Ceylon (Sri Lanka) began crossing the two tea tree varieties in order to get the best of both. These hybrids (crosses) are now cultivated almost everywhere. For yield reasons, the proportion of the fast-growing Assam plant is kept as high as possible in subsequent propagation. The two primary plant varieties have been continuously crossed in an effort to produce even finer, more aromatic and above all more resistant cultivars. The Assam hybrids that have come from these crosses have proven to be especially beneficial and are today the basis for almost all tea cultures in the world. These days the plants are propagated using ‘clones’.
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.
‘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.
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.
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.
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.
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.
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.
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.
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 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.
— 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...
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.
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.
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.
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.
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.
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.
Tea and its mysteries
Black tea is our most popular variety. The essential production steps for black tea are: plucking, withering (approx. 30% of moisture is removed from the tea leaves during this process), rolling (to rupture the cell structure and release the sap), oxidation/fermentation (like iron rusting in humid air), drying and sorting by leaf size. Tea does not get its red-brown colour until the sap in the cells is fermented (or more accurately, oxidised) by the air.
Black tea only differs from green tea in the way it is processed. Green tea is not fermented and goes through different processes. The essential difference is that green tea leaves are heated before rolling in order to deactivate the enzymes – keeping the tea ‘green’. In Japan, this is done by steaming the leaves, whereas in China, the leaves are fired in large iron pans. The leaves are then rolled, dried and sorted.
Like black and green tea, white tea also comes from the plant Camellia sinensis. However, white tea is only plucked and dried, so that the overall leaf structure is preserved. The tea contains lots of young buds with fine, white hairs that give the dried tea its white appearance and therefore its name. This is also the most likely type of tea discovered almost 5,000 years ago by Emperor Cheng Nung when a few dried tea leaves serendipitously fell into a pot of hot water.
Store in tight, sealed containers, such as tea tins Keep cool/dark/dry Store away from strong odours Keep fine green teas in the refrigerator 
Light Heat Strong odours Moisture Tea contains many beneficial ingredients: caffeine, tannins, essential oils, minerals, fluoride and flavonoids. We know the effect of caffeine well. Since caffeine in tea is bonded to the tannins, it does take effect as intensely or quickly as in coffee, but its effect is felt for longer. So if you drink a pot of ‘true’ tea in the evening, you may not sleep very well that night.
Fruit and herbal teas are not actually teas, but infusions. They generally consist of leaves, fruits, roots or blossoms. Their preparation does not differ from that of ‘true’ teas, so that even fruit and herbal infusions are called ‘tea’.
