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LUPICIA Fresh Tea
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LUPICIA offers more than 400 kinds of fresh teas
throughout the year, ranging from seasonal teas
to our original blends of flavored teas.
We invite you to journey into the fascinating world of tea with
LUPICIA FRESH TEA.

Teas are classified with labels, tin seals and symbol marks.
Plantation Specified / Seasonal & Limited
Tea sold in limited season and/or in limited quantity. You can fully enjoy the season's best taste.
Plantation Specified
Tea produced in specific plantations and regions. Enjoy the specific character of these regional offerings.
Original Blend
Standard tea leaves which are reblended by our tea blenders creating new flavors and aromas.
Flavored Tea
Tea products flavored with your favorite fruits and flowers.
Herbal Tea
Carefully blended teas prepared by specially blending handpicked herbs and grains.
Wellness Tea
Wellness teas like rooibos and mate, formed from wholesome ingredients crafted carefully to enhance health, vigor, and acuity.

 

 Tea

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grade
 
SOUCHONG: A larger leaf found on the 5th bud from the branch tip
PEKOE SOUCHONG:  The 4th bud from brach tip
PEKOE: The 3rd bud on the stem used in most black teas
OP (Orange Pekoe):  The 2nd leaf from from the tip of the stem
FOP (Flowery Orange Pekoe):  Found at branch tip
TGFOP (Tippy Golden FOP): Superior-grade FOP
FTGFOP: A finer grade TGFOP
SFTGFOP (Special FTGFOB): The very best of FTGFOP
BPS (Broken Pekoe Souchong): A type of Pekoe Souchong
BP (Broken Pekoe): A broken-type of  Pekoe
BOP (Broken Orange Pekoe): A broken-type of Orange Pekoe
BOPF (BOP Fanning): A stronger flavored BOP
TGFBOP (Tippy Golden FBOP): The finest broken type tea   
CTC (Crush, Tear and Curl): The tea leaves are crushed, torn, and curled

 


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*Numeric values indicate degrees of fermentation.

Green
 Green Tea (Non Fermented)
The fermentation is stopped by heating right after tea is picked. Japanese green tea is usually heated by steaming, but some Japanese green tea and most Chinese green tea is heated through roasting.
White White Tea (10-20% Fermented)
The tea leaf is picked and allowed to ferment naturally then finished by drying with warm air.
Yellow Tea(20-30% Fermeted) Yellow Tea (20-30% Fermented)
The fermentation process is halted by heating, and then the tea leaves are squeezed and the tea 'juice' is allowed to ferment. This method to ferment tea is refferd to as Meng Huang.
Blue Tea(30-80% Fermented) Blue Tea (30-80% Fermented)
Blue Tea is also referred to as Oolong Tea. Oolong tea attains a bluish hue after production. The process of manufacturing Blue Tea is the most complicated and is considered by most tea crafters to require the most experience and skill.
Red Tea(80-100% Fermented) Red Tea (80-100% Fermented)
Red Tea is mistakenly called Black Tea due to its dark complexion. In production, the tea leaf is left to wither and allowed to ferment. Red Tea is well-liked in Europe.
Black Black Tea (100% Fermented)
Puer Tea or Black teas are left to age and ferment over a very long peroid of time. Black Tea is admired in China's Yunnan region and is also very popular in Hong Kong.

 

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