In 2005, a British jeweller made the world's most expensive tea bag to celebrate the 75th birthday of PG Tips. The bag was studded with 280 diamonds and worth $14,000!
Forget the bag, let’s talk about the precious stuff that it holds – tea leaves. Historians believe tea was first used in prehistoric China as medicine and brewed around 2700 B.C. It hit the rest of Asia around 800 A.D. and then Dutch explorers started importing it to Europe during the 17th Century.
I’ve decided not to talk about the regular stuff you may be concocting in your kitchen every day. Instead, I went in search of the expensive teas and here’s a sample of some bling brews.
DARJEELING
Up in the hills of West Bengal, India is a plantation dating back to 1859. The 550-acre farm purports to be one of the first organic tea cultivators in the world. The estate in Makaibari exports about 1,300 tonnes a year and has harvested a Silver Tip that has been described as carrying the “best aroma of passing spring.”
Silver Tips are the costliest teas in the world. The Makaibari estate brand fetched about $400 US for one kilogram back in 2003 – the highest bid ever for any variety of tea at the time.
The leaves are taken off the plants by the best female workers on full moon nights.
Darjeeling, known as the “Queen of Teas,” is a luxury tea. It’s often grown on the lush slopes of India, Nepal and Bhutan, 1,500 to 2,000 metres above sea level. Certain brands are now getting as much as $3,000 US per kilo. A good single-estate Darjeeling can run from $12 to $50 / kg for regular folk like us.
It’s expensive because the leaves are smaller than other teas, so many more leaves have to be picked. As well, because of where it’s grown, the weather tends to be unstable - too much or too little rain can have a disastrous effect on crops.
When purchasing your Darjeeling keep in mind about “Flush” – that indicates when the shoots were plucked. The first flush is usually in early April. This first crop is often said to be the most fragrant and possesses a multi-layered flavour.
The second flush is in early summer and is described as having a softer, fruitier and sometimes smokier tang and often less expensive.
OOLONG
Another pricey option in the tea world is Tieguanyin tea ($1,700 per kg), grown in Fujian province, China. This oolong tea requires a multiple infusion, done in “gung fu” style. Brewing it three to four times intensifies the flavour.
It's said to have a distinctive floral zest and is highly savoured in China, served on special occasions. Go pick up a few leaves at Harrods.
Tieguanyin is named after a Buddhist deity whose name can be translated as "Iron Goddess of Mercy” – i.e. strong but elegant and smooth.
There are two types of Tieguanyin tea:
Jade Tieguanyin is harvested the second week of May and has a gentle green colour. It produces a very flowery aroma and taste.
Autumn Tieguanyin is reaped in the fall and said to have an even deeper flavour that is much sought after in China.
WHITE TEA
The production of white tea is limited. Once produced exclusively in China (Fujian, again!), it is now cultivated in parts of India.
This tea comes from the Camillia senensis plant and the leaves are picked before they are fully open – when the buds are still covered by fine white hair. The leaf tends to look silvery. Once plucked, they are steamed or fried to inactivate fermentation, and then dried.
Once brewed, you’ll be graced with a pale golden tea with notes of mellow sweetness.
Types of whites teas from China are:
Bai Hao Yinzhen (Silver needle) – the highest grade and picked in mid-March to April.
Bai Mu Dan (White Peony) – a step down from Yinzhen and the bud is picked along with two leaves.
Gong Mei (Tribute Eyebrow) – leaves are collected from smaller trees
Shou Mei (Noble, Long Life Eyebrow) – said to have a stronger and fruity taste and darker in colour.
By the way, tea leaves were initially steamed for preparation but around the middle of the 13th Century, the Chinese began experimenting by roasting the leaves and crumbling them prior to preparation
