For our selection of state of the art teas we’re partnering with Mount Everest Tea Company GmbH Germany, one of the oldest tea companies in Europe, certified according to the International Food Standard (IFS) as well as for the processing and trade of products from controlled organic cultivation. This means our teas originate from some of the most significant and unique tea growing areas in the world.

History
Tea is the world’s second most consumed beverage after water and there are hundreds of drinking rituals and traditions around the world. But who started it all? Well, the earliest physical evidence known to date comes from the Han dynasty, indicating that tea was drunk in China 200 years BC. Europeans picked it with the help of Portuguese merchants in the early 16th century. In the 17th century the British introduced tea production, as well as consumption, to India. Most teas, regardless of their colour, originate from the beautiful tea plant known as Camellia Sinensis.

From plant to cup
All our teas are purchased at fair conditions from highly regarded producers and suppliers around the world. These selected natural treasures are mixed and processed with great attention to detail using recipes from tea tasters in Elmshorn, located in northern Germany at Mount Everest Tea Company. All teas are completely organic: no artificial colouring, sugar, sweeteners or preservatives are added. You will only enjoy pure flavours and herbs of the highest quality planet earth has to offer.

Whole leafs or small cuts?
We use whole or broken leafs and herbs for our range of teas. The larger the leaf, the greater its surface area for steeping and the more complex the infusion. Many bagged teas are machine-picked and use low-quality fannings and dust. Smaller grades release tannins more quickly, leading to a dark, bitter-tasting cup. This won’t happen when you’re drinking your favourite cup from Singular Society.  

Packing tea sustainably
All flavours come in biodegradable pyramid tea bags – specially designed to carry large pieces of leafs and herbs – in units of 15, packaged in a box made from grass paper. The teas come packed in an environmentally friendly transparent NatureFlex bag (fully compostable bio foil) to protect the natural aromas. No other company that we know of uses tea of this exclusivity and quality level on pyramid bags, but we absolutely love the simplicity of it. Think of it as drinking Romanée Conti wine from a bag-in-box :-)

Black Tea
Black tea is known and sought after all over the world. The production of orthodox black tea comprises 6 processes that overlap each other. It’s the fermentation process that causes the green tea leaves to turn black during subsequent drying. Black tea is available in different leaf grades, for example as leaf tea or broken tea.

Preparation: Depending on where they are grown, the various types of black tea differ in the intensity of taste and thus require individual preparation. Fundamentally, all black teas are brewed with boiling water. The lighter the tea, the shorter the brewing time.

Green Tea
In the production of green tea the fermentation process is interrupted. Thus the leaves retain their natural green colour. You can find green tea in every variation. Whether small and round with long, light-green leaves or dark-green and wiry – not to mention the variations in taste.

Preparation:The tannin in green tea is released faster than in black tea. In order to avoid a bitter taste, boil the water once and then cool it down to 80–90 °C. In the case of the Japanese teas, let the water cool down to even 60–70 °C before brewing the tea. Green tea can be infused several times from the same leaves.

Flavoured Tea (Black and Green)
Flavoured teas look back on a long Far Eastern tradition. Since the 18th century, flavoring has been done in China with jasmine or rose petals. The Earl Grey, named after the British Prime Minister Edward Grey, is probably the most famous flavoured black tea, to which the oil of the bergamot fruit is added. Flavoured teas are ideal for tea beginners to familiarise themselves with the special notes first, and for anyone with a love for a traditional tasting cup of morning or afternoon tea.

First flush love
In India, tea plucking times are called flushes. In Japan and China, they are called harvests. The first flush is considered the best one, it’s also the most expensive one and the reason we love first flush teas is simply because of their delicacy and freshness. The exact time of the first flush will depend on the country, tea, area and even tea farmer. In Indian Darjeeling the first flush is harvested in the spring, followed by second in the summer and third in the autumn.

Organic Tea
Fertilizers and pesticides are not used in an organic certified garden, and thus complex manual weed control is carried out by human hands. It goes without saying that we only use flavours in our flavoured products in accordance with the current organic regulations.

Multiple infusions
With high quality tea you can brew multiple infusions, regardless of its colour. Leave your pyramid tea bags in the cup (or vessel) with the lid on and try to minimize the time between infusions. A general rule is that leaves that dry out between infusions typically lose it’s flavour intensity.