Which tea comes from your country

Tea and its history.

The exciting journey from the plant to the perfect cup of Messmer tea.

"Tea is a bit like music: it depends on the composer."
Otto Messmer

Close your eyes and imagine a wonderfully soothing cup of Messmer tea. You probably immediately think of the warmth, the taste and that very special moment of serenity. But what exactly is tea? Where is he from? How is it made?
On this page we want to tell the exciting story of the adventurous journey our tea has to endure and the expertise, care and passion with which we choose it so that you can enjoy your favorite variety in the usual Messmer quality.
Come with us on an exciting journey from the plant to its preparation and find out everything you always wanted to know about tea.

Did you know that only infusions from the leaves of the tea bush are really tea? Both our black and green teas and our white tea are made from a tea plant. The varieties only differ in their processing. Strictly speaking, all other infusions made from dried plant parts such as herbs, flowers, leaves, fruits or fruit parts are officially no tea, but “tea-like products”.

Click through and quickly find out more about the individual types of tea.

Black, green, white tea.

Black, green, white tea.

Both black, green and white tea come from a tea plant. The question of whether fermented or not decides which variety it is in the end. Tea is one of the most traditional drinks of mankind and is firmly linked to our history.
 

Herbal teas do not come from the tea bush, but from dried parts of other plants. They are said to have many beneficial and healing effects. What was cultivated in the middle-aged monasteries of Europe is still an integral part of a healthy diet and is therefore very much in vogue.

Even if fruit tea is not actually tea, as it does not contain any tea leaves, the tea-like infusion is a real classic and conceivable in countless aromatic flavor compositions. Whether with apples, hibiscus, rose hips or with exotic fruits and flowers: the wide range of fruits enables us to enjoy a variety of flavors from fruity to floral, sweet to spicy or fine to tart. Which fruit tea flavor do you prefer?

Rooibos tea (also known as rooibos tea) is a type of plant from South Africa and is considered a national drink there. The special thing about the rooibos is that it only grows under the South African sun. The tea is made from the needle-like branches of the rooibos bush. It is above all its pleasantly mild-spicy taste and its beneficial effect that make it so popular. Also with you?

Did you know that mankind has enjoyed tea for over 5,000 years? You will find out more about that in the next section.

In order to answer the question of how tea gets into your cup, we must not neglect its history. After all, tea is not a hip invention of the modern age, but has been in trend for thousands of years. With every sip of your favorite tea, you are essentially drinking a piece of cultural history. If only history would always taste this good.

Ready for a journey back in time?

Click your way through the tea story.

The secret of the monasteries.

The secret of the monasteries.

Drinking tea was already cultivated in ancient China 5,000 years ago. Legend has it that a gust of wind blew tea leaves into a hot kettle of boiling water, making Emperor Shen Nung the first person to enjoy tea. Regardless of whether the legend is true or not, it is certain that the national drink of ancient China was a privilege of the Chinese for over 3,000 years and was not until the 5th / 6th centuries. It came to Japan through Buddhist monks in the 19th century.

Our today's tea plants, the so-called Assam hybrids, go back to two ancestors and today form the basis for almost all tea cultures in the world. For centuries, Chinese tea and Assam tea have been crossed over and over again to make the plants more productive and more resilient.

Tea began its triumphant advance to become the world's most popular drink (after water, of course) when Portuguese sailors brought dried tea leaves to Europe in the 16th century and the English cultivated tea drinking. Tea drinking became extremely popular throughout the Empire. Ultimately, England used its colonial power to capitalize on the huge demand for tea and made India the largest tea-growing region in the world. The influence of England on traditional tea enjoyment is still omnipresent today.

The collecting and drying of herbs, fruits, flowers and leaves goes back to a time when we were still hunters and gatherers. It can be assumed that our ancestors used hot water to brew dried parts of plants to prepare warm drinks. Essential for survival in cold, harsh winters. The particular popularity of herbal teas has its origins in the medieval monasteries of Europe. Numerous herbs have been discovered here and their healing properties have been researched. This wealth of knowledge is still an important basis for our herbal compositions for moments of serenity.

Let's leave the past behind and look next at how tea is actually grown and made.

Why Messmer?

Every product goes through numerous steps so that you can enjoy your Messmer favorite tea in the best quality with complete peace of mind. Over the entire manufacturing process from cultivation, harvesting and processing of the raw materials as well as quality assurance to filling in the tea bag, we bring all of our more than 150 years of tea experience to offer you the best possible Messmer tea.

Our best: the tea masters.

Our tea masters play an important role in this. They conduct numerous tea tastings every day and test the tea for taste, smell and color. With a lot of passion, experience and intuition, they create very special tea compositions from selected ingredients, because a very special and unique taste is often only created through careful mixing.

Enjoy with a clear conscience: sustainable tea enjoyment.

However, good taste alone does not make good tea by a long way. As a family company, it is our aim to contribute to a sustainable future of the tea trade through value-based action. Our goal here is to be able to source raw materials from 100% UTZ-certified sources as quickly as possible. With our partners UTZ (Member of Rainforest Alliance), Ethical Tea Partnership and Fairtrade, we work together to achieve this goal. If you want to find out more about our sustainability, click here.

Tea plants cannot grow everywhere. That's why we're next looking at where the raw materials for our teas grow.

Is it a black tea, you will be surprised that the differences in taste between the different types of black tea are mainly due to the growing area. Did you know that the climate and the nature of the soil determine the aroma of the tea?

Tea plants thrive best at mean annual temperatures of at least 18 ° C without frost, sunshine for about 4 hours a day and regular rainfall throughout the year. Mountain air is also beneficial - most of the growing areas are located at altitudes between 300 and 2,000 meters. Starting from the original home of Assam tea in northwest India and south of China, other classic growing areas with different taste profiles have emerged over the past four centuries. You have probably heard of one or the other area before.

The black tea growing areas

Click your way through the most important growing areas.

A particularly strong tea grows in the hot, humid plains. Assam tea has a spicy taste and is economical to prepare (the best basis for East Frisian tea quality).

Darjeeling is one of the most popular tea growing areas. On the southern slopes of the Himalayas at an altitude of up to 2500 m, the plantations produce this special type of tea. There are four harvest times for Darjeeling that determine the taste of the tea:

  • March-May: first flush (lovely, flowery, delicate)
  • May-June: inbetween (full-bodied, slightly spicy)
  • June-July: second flush (aromatic, spicy, muscatel note)
  • October-November: autumnal (mild)

In the tropical climate of Sri Linka, a tea grows that is known for its fresh, tart taste and strong color. The mounting height is an important differentiating criterion here:

  • Low grown: up to 550 m
  • Medium grown: up to 1050 m
  • High grown: up to 2250 m

The tea from Kenya is known for its high quality. The taste can be described as fresh and light.

The growing areas of the other varieties.

Where does green tea come from?

Is it about green tea, you can assume that it is most likely from China and Indonesia. Because even if you think of Japan first when you think of green tea, it is exciting to know that the tea produced in Japan is mainly drunk in your own country and only rarely exported. Be that as it may: Thanks to our tea masters, the quality is right - no matter where our green tea comes from.

Where does white tea grow?

White tea comes from Fujian, among others - a mountain region in southern China. This is where the large white tea bush with its refreshing and slightly sweet aroma, for which it is so popular, is grown. If you have not yet drunk white tea, we recommend our vanilla peach white tea.

Where do the herbal and fruit teas come from?

At Herbal or fruit teas the whole matter gets a bit more complicated. We search all over the world for the highest quality and best ingredients for our tea blends. The main growing areas are China, South America, Egypt, Southern and Eastern Europe - for some varieties also Germany. In total, we source our raw materials from around 90 countries around the world. A real challenge to maintain an overview here. In addition, the majority of the plants used for our herbal and fruit teas are grown on small areas instead of on large plantations. We even use plants that cannot be grown and are collected. All of the things you don't go for in an excellent tea. Thanks to our expertise, none of this is a problem.

Where does the rooibos bush grow?

The answer to the question about the growing area of Rooibos tea is simple compared to the other varieties. It's probably on the tip of your tongue: South Africa. Because South Africa is the world's only producer of rooibos tea. The bush from which the tea is made is grown exclusively in the area of ​​the Cedar Mountains about 200km north of Cape Town and is sourced from us there.

The world map of our tea.

Our map tells you quickly and easily where the raw materials for our teas are grown.

Now you know where we get the raw materials from. But how is it made into the finished tea? We answer that in the next section.

This is how black tea is made.

There are two ways of making black tea - the orthodox method and the CTC method.

The 5 steps of the orthodox method:

Swipe through the individual work steps.

The tea harvest is spread out to wither for about 10 to 18 hours in the tea factory. The leaves lose about 30% of their moisture and become supple.

The rolling is done by machine. The surface of the leaves is torn open so that the cell sap of the leaf comes into contact with oxygen.

The connection with oxygen causes a chemical reaction (oxidation). The tea turns copper and the aroma changes. The longer it ferments, the stronger the aroma becomes.

Drying takes place in a hot air dryer. The tea loses almost all of its moisture and gets its dark color (eponymous: black tea).

The tea is then sorted according to four different leaf grades: leaf tea, broken, fanning and dust.

And the CTC method?

With the CTC method, only smaller leaf sizes are created, which ensure a tea that drains quickly (quickbrew) - ideal for bag teas. The name "CTC" results from the three decisive steps C.rushing (crushing), Tearing (tearing), C.urling (roles).

The so-called Leaf grades describe the different leaf fragments that arise in the course of the processing of the tea. Depending on the grade of the leaves, they are whole leaves or only parts (fragments) of them.
What is very important and is often forgotten: Leaf grades do not provide any information about the quality of the teabecause they are the result of the same plant, picking and processing. However, leaf grades definitely have an influence on the color, strength and taste of the tea. The rule of thumb here is: the smaller the fragment, the more intense the tea.

Click your way through the 4 different leaf grades.

Leaf tea consists - as the name suggests - of undamaged tea leaves and / or leaf parts. Leaf tea is typically hand picked and processed. Its share in the world production of black tea is therefore only 2%.

Broken is a leaf grade in which the tea leaves have been mechanically crushed by the rolling process. Compared to leaf teas, broken teas are darker in the cup and also taste stronger than leaf tea.

This leaf grade is even finer than broken and therefore particularly productive. It needs a shorter steeping time and provides a strong color. Fanning is ideal for use in infusion bags.
 

Dust is the smallest but most productive leaf grade that accrues after sieving. However, it is not about tea dust - this is called "fluff" in technical terms and is not sold.

And what about the other teas?

And what about the other teas?

The subtle difference: green tea.

The key difference in making green tea compared to black tea is that it is not fermented. As a result, the copper-red color does not appear and we get the special aroma of the green tea. Instead of fermenting, the green tea leaves are steamed or roasted. This requires a sure instinct: too much steam ruins the taste, too little steam does not rule out unwanted fermentation. Then the green tea, just like the black tea, is rolled, dried and sorted according to leaf grade.

A handpicked treasure: white tea.

White tea is made from the leaves of the large white tea bush and is still handpicked using traditional methods and then only withered and air-dried. Here too, there is no fermentation. By the way, only the youngest leaves are used for white tea. The buds are covered with a silvery-white fluff, which is what gives the tea its name. The effort involved in making white tea is shown by the fact that 30,000 hand-picked buds only yield 1 kilogram of white tea. An effort that is worthwhile.

Concentrated variety of flavors: herbal and fruit tea.

In the case of herbal and fruit teas, the plant parts or fruits are gently dried, cut and mixed according to the recipe after the harvest. Special machines are used for cutting, which cut the raw material to the required size. The different raw materials provide our teammasters with an almost infinite number of options for tasty and always new herbal and fruit teas. Would you also like to try a new type of Messmer?

Now the finished tea only has to be packaged. In the next section, we face the myth that tea bag tea is supposedly worse than loose tea.

A practical invention.

A practical invention.

Do you prefer the practical tea bags but are wondering whether loose tea wouldn't be better? Today almost 90% of all tea drinkers enjoy bag tea - so you are not alone. Legend has it that an American tea merchant sent samples to customers in small silk bags. Inadvertently, one of the easiest and most practical methods of making tea was invented.

Quality and tea bags: a contradiction?

Quality and tea bags: a contradiction?

If you rely on Messmer tea bags, you don't have to worry about the quality. Messmer tea bag teas have always contained high quality tea qualities that are absolutely equal to loose tea: The raw materials for loose leaf and tea bag tea come from the same picking and differ only in the sifting. For bag tea, we use the smaller leaf grades because they offer more surface area for hot water and so the aroma and color can unfold more quickly.

How sustainable are tea bags?

How sustainable are tea bags?

The question arises not only about the quality, but also the question of how sustainable tea bags are.Here, too, you can rest assured. The selection of sustainable packaging plays a very important role for us and our products. We are continuously working to improve all of our packaging materials. Whenever we can, we already rely on sustainable packaging and look forward to expanding this even further in the future.

Now we know where we get the raw materials from. But how is it made into the finished tea? We answer that in the next section.

Not all tea bags are created equal.

You have probably already noticed that we use different types of tea bags and packaging for our varieties. That is why we would like to introduce you to the most important ones here.

Click your way through.

Most of our tea packs contain the popular tea filter bags made of paper, which are connected to a cotton thread and a paper label without a metal clip. We use the so-called knot technique for this. This means that the teabag, the label and the thread are biodegradable. Compared to loose tea, we have already taken over the portioning for you.

The pyramid tea bags not only differ externally from the classic tea bags, but also feel different due to their special structure. However, our pyramid bags are plastic-free. The material is so-called bio-plastic made from renewable natural raw materials.

Our latte drinks are packed in intelligent packaging that protects the highly concentrated tea extract powder. This allows you to easily open the practical portioned bags and prepare them in no time - at home and on the go.

Most of our tea packs contain the popular tea filter bags made of paper, which are connected to a cotton thread and a paper label without a metal clip. We use the so-called knot technique for this. This means that the teabag, the label and the thread are biodegradable. Compared to loose tea, we have already taken over the portioning for you.

The pyramid tea bags not only differ externally from the classic tea bags, but also feel different due to their special structure. However, our pyramid bags are plastic-free. The material is so-called bio-plastic made from renewable natural raw materials.

Our latte drinks are packed in intelligent packaging that protects the highly concentrated tea extract powder. This allows you to easily open the practical portioned bags and prepare them in no time - at home and on the go.

Our tea bags do the portioning for you, but in the next section we have put together a few helpful tips on how to get your perfect cup of Messmer tea.

Even the best teas can result in a bland infusion if incorrectly prepared. That's why we have quickly put together the most important tips for perfect tea preparation for you. So nothing stands in the way of a cup of Messmer tea full of serenity.

5 tips for making every tea.

Click through our tips for the perfect tea.

Tip 1:
Water hardness.

Tip 1:
Water hardness.

Tip 2:
Water temperature.

Tip 2:
Water temperature.

Soft, lime-free water with little taste of its own is best for making tea. A water filter can help if the water is too hard or hard.

The water should always be fresh and fizzy and boiling - stale water can negatively affect the taste of the tea. Exception: with green tea, wait a short time until the temperature is around 80 ° C - otherwise green tea burns quickly.

Tea bags are pre-portioned for each cup. For loose tea: approx. 1 heaped teaspoon (leaf tea), 1 level teaspoon (for smaller leaf sizes) per cup. If you want a more intense tea experience, add 1 teaspoon extra.

The right brewing time differs from tea category to tea category. It is best to follow the preparation recommendations on the package. Otherwise, the following rules of thumb apply:

  • Black tea: 3 to 5 minutes.
  • Green and white tea: no longer than 3 minutes, otherwise the tea can taste bitter quickly.
  • Fruit tea: 8 minutes.
  • Herbal teas: 6 minutes.
     
  • Storage should be protected from heat, in a dry and dark place.
  • Ideally, you keep the tea in airtight containers.
  • Avoid being near spices, as tea can quickly absorb foreign smells (unless you have stowed it airtight).
     

Bonus tips: pimp my tea.

Bonus tips: pimp my tea.

There are countless ways to refine your tea. The best thing to do is to try it out according to your individual preferences and enjoy:

  • Mint, a squeeze of fresh lemon, or a slice of ginger or orange are popular options to round off the taste.
  • Honey, cinnamon, cardamom or cane sugar give the tea a caramel note
  • Milk, as is common in England, softens the taste (but condensed milk should not be used here as it can spoil its own taste).
  • The combination of rock candy and unbeaten fresh cream is simply part of the East Frisian tea.
  • Ice cubes make tea a refreshing delight in summer. Freshly brewed tea, cooled down quickly and supplemented with ice cubes, awakens the spirits on hot days and compensates for any loss of fluid.

You can enjoy your tea calmly in a quiet moment or in good company. So that you don't run out of things to talk about, we have then collected a few funny and interesting facts for you.

Tea is not only the ideal drink for a social gathering, but also the ideal topic of conversation. We have put together a selection of exciting, interesting and funny facts with which you can show off at every party.

Our little tea facts.

Click your way through, be amazed and laugh.

Tea fact # 1

My friend the tree.

The tea plant was once a tree with white flowers and green fruits that was 15 to 20 meters tall.

Tea fact # 2

The people of tea drinkers.

East Frisians have the third highest per capita consumption in the world: around 3 kg of tea per year (four cups a day).

Tea fact # 3

Talk of Town.

In 1884, the Messmer Kaisertee was the absolute hype on Germany's streets. Everyone wanted to enjoy this new, exquisite tea blend. The rest is (brand) history.

Tea fact # 4

A stormy coincidence.

According to legend, it was a storm in 1830 that tossed the cargo of a ship to England so much that bergamot oil spilled onto the stored tea balls. The rest is history. To this day, "Earl Gray" is the epitome of finely flavored tea.

Tea fact # 5

Favorite drink.

After water, tea is one of the most popular beverages in the world. In Germany alone, the average annual consumption is 50 liters (30 liters of which are herbal and fruit tea).

Tea fact # 6

Steeping time and caffeine.

In black tea, the caffeine develops its stimulating effect with a steeping time of 3 to 5 minutes. If it is longer than 5 minutes, the caffeine is bound by the tannins and no longer has a stimulating effect.

Tea fact # 7

Contraband tea.

After the war, tea was scarce and expensive, especially in East Frisia. Fortunately, the miners in the Ruhr area were given extra rations of tea. This then resulted in a lively barter between Ruhrpott and East Friesland: tea for bacon and butter.

Tea fact # 9

Trick for iced tea.

When black tea gets cold, it often tastes bitter. However, if you cool the hot tea as quickly as possible with lots of ice cubes, no bitter substances develop. The ideal basis for a refreshing iced tea.

Tea fact # 10

Loud or quiet?

The Japanese enjoy tea in complete tranquility - with the East Frisians, however, lively conversation is a good thing.

Tea fact # 11

A question of the neighborhood.

Darjeeling tea loses its own delicate floral aroma if it is stored next to Earl Gray or other flavored teas.

Tea fact # 12

Fruity Germany.

Around 12.5 billion cups of herbal and fruit teas are drunk in Germany alone each year.

We hope you enjoyed our adventurous tea trip. If you have any questions, you can reach us here or on Facebook.