AXELVENTA
Delivering exceptional tea-drinking experience.
About US
At AXELVENTA, our journey began with a simple yet profound love for tea. Fueled by a passion for excellence, we embarked on a mission to bring the world's finest tea leaves to your cup.
Our story is woven with the rich tapestry of tea traditions, from ancient origins to modern innovations, all to deliver an exceptional tea-drinking experience.
Our Passion
We understand that tea is more than just a beverage; it's a sensory journey. Our dedicated team of tea enthusiasts meticulously sources the highest quality tea leaves from renowned tea estates around the globe.
From the mist-covered mountains of Darjeeling to the lush fields of Japan, each tea leaf is chosen for its unique flavor profile, aroma, and character.
Quality is the cornerstone of our philosophy. Our tea leaves undergo rigorous testing and tasting to ensure that only the finest selections make it to your teapot.
We work closely with farmers who share our commitment to sustainable and ethical practices, fostering relationships that support both the environment and the communities that cultivate these exceptional teas.
OUR Tea Selection
Whole Leaf:
Esteemed as some of the most exceptional teas, the whole leaf varieties preserve the integrity of the tea leaf, indicative of a superior plucking standard characterized by a brief harvesting round, typically spanning seven days within a flush. In the case of more delicate teas, this harvesting round may be further abbreviated to a mere three to four days. The meticulous withering of the leaves, paramount in inducing the necessary chemical reactions, is pivotal for achieving the tea's pinnacle flavor profiles. While every stage of the process holds importance, the unparalleled significance lies in the quality of green leaf plucking and the ensuing withering process. Noteworthy whole leaf teas encompass Orange Pekoe (OP), Flowery Orange Pekoe (FOP), and ascend to the apex with Super Finest Tippy Golden Flowery Orange Pekoe (SFTGFOP).
Broken Leaf:
Should the withering process fall short of exacting standards, the leaves are susceptible to breaking into smaller fragments during subsequent rolling. This leads to the dissipation of volatile flavor compounds, resulting in teas that are marginally less flavorful than their whole leaf counterparts. Broken leaf grades, denoted by the "B" abbreviation, include designations such as BP (Broken Pekoe) and ascend to the summit with Tippy Golden Flowery Broken Orange Pekoe 1 (TGFBOP1).
Fannings:
Recognizable as the flaky stalk of the tea shoot, fannings represent the fine tea particles that endure the separation from whole leaf and broken leaves. Their utilization in tea bags is attributed to their rapid infusion capabilities, crafting a potent cup of tea. This may defy the expectations of those accustomed to the nuances of whole leaf teas.
CTC:
A systematic grading approach is applied to CTC teas, known for delivering a robust and potent flavor profile, particularly well-suited for those who relish tea with milk. Our selections encapsulates grades ranging from the substantial Broken Orange Pekoe (BOP) to the delicate Dust (D), culminating in a harmonious and balanced tea when combined with milk.
Dust:
Dust grades, encompassing designations like Pekoe Dust (PD), Dust (D), and Chirumoni Dust (CD), exhibit minute particle sizes, contributing to an augmented "cuppage" experience. Approximately 400 cups per kilo are derived from dust teas, a marked contrast to the roughly 250 cups garnered from CTC grades such as BOP, BOPSM, and BP. These dust grades, renowned for their commercial viability, find favor in the culinary landscape, particularly within the hospitality sector, offering a robust cup of Chai that is notably esteemed in South India.
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