Tea will come in many varieties. And, flavored teas, which are a few of the most popular teas, are manufactured from every number of tea that may be produced. The main aspect in obtaining a delightful flavored tea is the quality of the tea base.

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Teas are grown in 1000s of tea gardens throughout the world, and some are much better than others. To put it simply, the most effective tea gardens are those that pay consideration to the important points that get into growing various kinds of tea. And, the most effective tea originates from the most effective tea gardens.

Kinds of tea differ primarily in how they’re harvested and produced. All tea originates from the Camellia sinensis plant, but the variations in harvesting and processing the tea gives this one plant many different flavors.

Black tea, that will be the absolute most commonly consumed tea in the Western world, is fermented tea. The tea leaves are plucked, dried and then fermented to show them a heavy red. (This is the reason why black tea is called red tea in most of Asia.) Black tea is a very healthy beverage. However, the fermentation procedure that black tea undergoes changes the anti-oxidant levels in the tea leaves, and reduces some of the health benefits, particularly whenever you compare them to other tea varieties.

Green tea extract is left unfermented. The leaves are withered and dried and then graded and packaged. This simple processing leaves green tea extract in an exceedingly natural state. The leaves brew up to a green or pale amber color and have a very natural, sometimes grassy, flavor. Green tea extract has been revered for its health benefits.

Because green tea extract undergoes so little processing, the tea’s anti-oxidants are left within their natural state. These anti-oxidants have been shown to be effective at preventing serious illnesses like heart problems and cancer and at reducing the aging process.

White tea can be unfermented, so it has the same anti-oxidants and health benefits of green tea. However, white tea is different from green tea extract because it’s harvested so early. White tea leaves are harvested only in early spring, prior to the buds have even opened, and while they’re still covered in a superb white hair. This early harvest provides the tea an extremely light, sweet and delicate flavor. White tea is harvested just one per year, rendering it the rarest of all teas.

Oolong tea is a semi-fermented tea, approximately a natural and black tea. The fermentation time varies from country to country, but is significantly shorter compared to fermentation period of black teas. Oolong teas also retain a sizable percentage of the natural anti-oxidants, making them an extremely healthy tea, as well. Particularly, oolong tea is regarded as a quite effective weight reduction supplement.

Each of these teas has different processing requirements, but all must come from a vigilantly tended tea garden.

The very first work of the tea gardener’s year begins in February or March, when the tea plants are pruned. The full time of pruning, as well as the time of the very first plucking, varies by climate.

The very first harvest begins because the tea plants are ready. 花茶 The very best tea gardens still pluck the leaves manually, so that they’ll choose only the leaves that are truly ready for processing. The leaves are withered first, sometimes in sunlight, and sometimes in sheds, based upon the area. White teas tend to be withered right in the fields.

Next, the tea must certanly be processed. This technique can be very different based upon the tea variety. Black teas are fermented at this point, where as green teas are steamed or fired next to prevent fermentation from occurring. Oolong teas are bruised to start the fermentation process and then fashioned into a baseball using a cloth sack. They’re shaken or tumbled regularly throughout the fermentation process and checked regularly so that they are allowed to ferment the ideal number of time. Once fermentation is complete, the leaves are steamed or fired to stop the fermentation process.

Steaming or drying the leaves must certanly be handled carefully to create the best flavor. Next the tea must certanly be finished. This finishing process includes sorting the leaves according to grade and sometimes, firing them or roasting them one final time before they’re sent off to be packaged.

For flavored teas, the flavorings are added only at that point. Many tea gardeners make flavored teas only using flavors they’ve usage of within their area. Like, much of the world’s jasmine tea is produced in China, where in actuality the jasmine blossoms are the biggest and most fragrant in the world.

The tea must certanly be properly stored to be able to maintain flavor. It is important that tea leaves be stored in airtight containers in order that no moisture is let in.

During summer time, green tea extract growers may make a second, third, and sometimes even fourth harvest. Tea gardens in certain areas and producing some varieties will continue steadily to harvest tea until frost. However, it’s the very first harvest of the entire year that creates the finest quality green tea. Subsequent harvests can be a diminished grade of tea.

During summer time, the tea gardener may also do battle with weeds and insects. Since the most effective tea gardens are organic – meaning no herbicides or pesticides are utilized, keeping the gardens free of weeds and pests can be very labor intensive.

Autumn is when tea trees go through their heaviest period of growth. During this time, gardeners will amend and aerate the soil and fertilize the trees. By October, the tea trees will need to be pruned again before the winter comes. Pruning must certanly be carefully timed to ensure the spring buds will appear at the ideal time.

During winter, tea gardeners must look closely at their young tea trees, as numerous may require protection from the cold. Furthermore, many tea farmers will prepare new areas for gardening and plant new tea trees if the current weather permits.

Quality tea gardens are labor intensive and require great skill to maintain. It’s only the tea gardeners which have this skill, patience and tenacity that produce the finest teas.

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