TYPES OF TEA
The type of tea varieties used will, of course, depend on the customer’s choice, but most establishments carry a varied stock of Indian, Ceylon, China and speciality teas, together with a variety of tisanes (fruit flavored teas and herbal infusions) available upon request.
Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush called camellia
sinensis. It produces what is regarded as a healthy beverage, containing approximately only half
the caffeine of coffee and at the same time it aids muscle relaxation and stimulates the central
nervous system. Teas black pu erh tea also explain below.
Tea was a popular drink in all over the world which is explained in previous blogs I have mentioned the link below-:
White tea “Silver Threads”
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| white tea |
Already more than two millennia in China are grown up tea «Silver Threads». After all Heavenly Empire only in the end of the nineteenth century has handed over the lead positions in the tea markets.
The basic advantage of elite tea silver threads
Consists in the harmonious and balanced connection of four refined components – careful, manual gathering of tea leaves; also as a herbal tea.magnificent color of infusion; magnificent aroma and divine taste. The high-quality raw materials selected manually from which tea
«Silver Threads» is made, giving it the refined aroma and unique taste. Therefore it deservedly carries elite and expensive grades.
There are only two places on a planet where tea Silver Thread is cultivated. It is a province of Fujian in China and island Sri Lanka high mountains.
There are two kinds of white tea of the first-rate quality he/she is Eugene’s Yin (silver needles) and Paj MuTan (a white peony), they are the most expensive teas in the world. Tea Silver Thread is made of the best raw materials which are either the top kidney with pair leaves, or still the closed kidneys. They collect in the first months of spring early in the morning in dry, sunny weather. Today it is forbidden for collectors to eat products of the type of an onion or garlic, and to take alcohol.
White tea has a cooling influence on an organism, therefore he is better for drinking in a warm season. It is easy enough, therefore to put it is hardly more than other teas – about a third of the volume of a teapot.
However it is better to make tea weak, than too strong then it is possible to feel its taste to the full.At white tea has pale yellow or rozovata-yellow color, and bright fresh “grassy” aroma. White tea by necessity is soft and not too hot water (50-80), the above quality of white tea is made, the boiled water should be softer”Since it has special concentration of the essence giving to its refined aroma too hot water will kill its marvelous qualities. Time of its insisting also is longer — from 7 till 15 minutes depending on the chosen grade. It is necessary to also add that white tea is badly stored and transported, since in the absence of fermentation it is very exacting to storage conditions.
Also the deserved popularity was received by Pai Mu Tan’s tea (Baj Mu the Tribute) — the White peony. Fujian is made in a province. Tea is developed from gentle, collected in the early spring before they will completely be dismissed. Not braided and not fermented remind graceful certain white colors.For two teaspoons of tea take and fill in with their hot water (under one data – 85 degrees, on another – 60). Insist long enough — 6-8 minutes.
Black tea
Black tea in China names years of sustained tea. The most well-known black tea – “Puer”, is named by the name of cities where it is sold. Tea includes the special technology manufacture that exists in the province of Junnan. The subtlety of its manufacture consists, first, as a tea
leaf having special taste, aroma and structure, and secondly, in technology of processing in which result tea turns out strongly fermented tea .They also have leaves of camellia and also have health benefits and also few amounts of caffeine content .
How do you make black tea?
Black tea is made with enough hot water (90-100 %), tea is drawn from 2 till 5 minutes. Ready tea has a wide variety color (from light pink to bright malinovo-red or red-brown), flavoring and aromatic shades. Experts notice that if green tea aroma is more grassy, at black – more resinous; green tea possesses freshening and bitterness of black tea heavier. “Flower” aroma of black tea is stronger, but at green it richer.black tea is that: green tea leaves display a thin layer for drying on numbers of special racks. Drying process lasts 12-18 hours.
English breakfast (English Breakfast)
English breakfast (English Breakfast). The concrete recipe of the given blend in many respects depends on firm-manufacturer since rigid standards here don’t exist. As a rule, it is a mix from the Indian or Ceylon teas.Variants towards prevalence in the given mix or towards prevalence of the Indian teas are possible. Therefore flavoring qualities of “the English breakfast» vary.
* the Irish breakfast (Irish Breakfast). Usually this blend is a mix from Assam sredne – and Ceylon teas, sometimes with insignificant addition of ordinary Indian or Ceylon teas. Differs a fortress, intensive red color of infusion, strong tartness and expressive aroma.
Green tea
There is a large quantity of versions of green tea. It is made in 18 provinces of China and is made from camellia sinensis plants . The main feature of manufacture of green tea consists in technology of processing at which there is no tea leaf fermentation. After gathering fresh tea leaves slightly in the open air. This process name «greens murder». The closer under the characteristics green tea to the white less. As soon as leaves become soft and look faded, then it is traditional during some time subject to thermal processing. High temperature quickly dulls
activity of enzymes and stops oxidation processes that allows tea to keep green color of leaves and a note of fresh greens in aroma. Also in tea medical natural biologically active substances of fresh leaves remain and during time they are liberated in a cup it is also fully oxidized.
Turquoise tea (Oolong)
Oolong is translated as «a black dragon», also named turquoise tea. Turquoise is a free translation of a hieroglyph which means azure heavenly blueness, in Russian of an exact word for definition of this color simply isn’t present. The name of
Oolong occurs from the place name — the rivers Oolong (“the river of a black dragon”), proceeding in a province Fujian which is the native land of these teas. Oolong concerns the semi fermented teas, and has incorporated freshness and cleanliness of green tea, a saturation and sweet red, and fragrant aroma of flower tea.
Oolong is an absolutely special product, with an ulterior motive named «tea perfection», the son of the Sky and the Earth, uniting their properties. This tea grows highly in mountains, on legendary plantations, and the people from generation to generation inheriting tea knowledge. It is said that quality Oolong directly depends on a combination of the fogs shrouding trees, and
the sun recovering a tea leaf.
The degrees of a fermentation of Oolong take an intermediate place between green and red (black) teas. Degree of a fermentation classical Oolong 40-50 %. Oolong are made from mature leaves (instead of from young), collected with adult tea-plants more often. Leaves for manufacture Oolong often are united in a branch, they necessarily should have a shank as in a stalk the greatest quantity of the essence giving to tea aroma contains. At once after assemblage, tea leaves a thin layer display in a shade of trees for withering and drying («greens murder»). Time of dying from 30 till 60 minutes.
As soon as the desirable level of a fermentation will reach, the oxidation process should be immediately stopped. It is reached at the expense of calcination of tea leaves on heated air.
Yellow tea
Yellow teas produce only in China in a province Hunan.In Europe yellow teas are a little known, as throughout many centuries it was forbidden to take out them from China on pain of the death penalty. It is known that the infringements connected with trade by tea and furthermore with its contraband, punished in China always rather severely, without respect of persons. So, for example, in XVI century for transfer of tea to foreigners imperial
son-in-law Ou Jan-Lun has been sentenced to the death penalty by quartering. In China yellow teas were used originally only at court of the emperor, and subsequently – the higher dignitaries of the empire and during religious ceremonies.
Tea producing countries
Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil,
a warm climate and where there is at least 130 cm of rain a year. It is an annual crop and its
flavour, quality and character is affected by its location, altitude, type of soil and climate. The
main tea producing countries are described below.
China
This is the oldest tea growing country and is known for speciality blends such as Keemun,
Lapsang Souchong, Oolongs and green tea.
East Africa (Kenya, Malawi, Tanzania and Zimbabwe)
This area produces good quality teas, which are bright and colourful and used extensively for
blending purposes. Kenya produces teas which are easily discernible and have a reddish or
coppery tint and a brisk flavour.
India
India is the largest producer of tea, producing about 30 per cent of the world’s tea. Best known
are the teas from Assam (strong and full bodied), Darjeeling tea (delicate and mellow) and also
Nilgiri, which is second only to Assam and produces teas similar to those of Sri Lanka.
Indonesia
Teas produced here are light and fragrant with bright colouring when made and are used mainly
for blending purposes.
Sri Lanka (formerly Ceylon)
Teas here are inclined to have a delicate, light lemon flavour. They are generally regarded as
excellent afternoon teas and also lend themselves to being iced.
All teas are fermented (oxidised) during the process of manufacture, which gives them their
black colour. The one exception is China green tea.
Tea may be purchased in a variety of forms depending on requirements such as:
l volume of production
l type of establishment
l clientele
l the occasion
l method of service
l storage facilities available
l cost.
The different means of purchasing are:
l Bulk: this is leaf tea (also called loose tea), which allows the traditional method of serving.
l Tea bags: these are heat-sealed and contain either standard or speciality teas. They come in
one-cup, two-cup, pot-for-one or bulk brew sizes up to several litres.
l String and tag: this comes as a one-cup tea bag with string attached and a tag that remains
outside the cup or teapot for easy and quick identification of the tea by the customer.
!Envelopes: this is again a string and tag tea bag but in an envelope for hygienic handling. It
is used for trays for in-room tea and coffee-making facilities.
l Instant: instant tea granules.
l Pods: these are specially designed individual portions of tea that are used in proprietary tea
and coffee makers. Each pod makes one portion of tea and the pod is then
Storage
Tea should be kept:
l in a dry, clean and covered container
l in a well-ventilated area
l away from excess moisture
l away from any strong smelling foods as it very quickly absorbs strong odours.
There are many more Types of teas are also there like japanese teas , iced tea, matcha tea ,earl grey etc every type has its own quality like herbal tea , caffeine free and so own comment below your favorite one .
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