Tea is the most demanded drink in the world. Above tea on demand clear water is necessary. Staying on the leading world positions among drinks, it has for this purpose all reasons.
Classification of tea by origin
Practically everywhere, where tropics or subtropics reign, there can live without serious consequences this plant.
The product roughly is divided by regions of cultivation on:
- Chinese, making over the fourth part from all product made in the world. Except black and green, yellow, white, red teas and exotic Pu-erhs and oolong tea also fall under a concept "Chinese". The country specializes in release of expensive grades of tselnolistovy tea, however pays a lot of attention and to release of more democratic grades broken and cut chayov and also the flavored products.
- Indian, occupying the second step in world production of this drink. Generally in India do black drink on the basis of Assamese grades. The taste at the Indian product is more saturated, than at Chinese, however loses to it in aroma. Stability in taste of the Indian drink are given by blending at which about 20 different types of a product mix up.
- Ceylon, one of the most popular with us drinks though the tea output in Sri Lanka is about ten percent from world level. Here specialize in black and green grades of a product in the crushed look and in granules.
- Japanese which practically is green and is grown up on bushes of the Chinese version.
- Indochina, manufactured in Vietnam and in Indonesia, and representing green and black types of drink.
- African which is mainly Kenyan and also it is cultivated in many other British colonies. Here only black tea of low quality which is most often used for blending by means of drinks from India and Ceylon is produced.
- Turkish which, being only black, at preparation it is necessary not to make and to boil.
- Iranian, issued too only in the form of black grades.
- Taiwan which though is an offspring of the Chinese traditions however nowadays it is considered the representative of the self-sufficient tea region. Except green and black, make also mountain drink oolong tea here.
- Others among which it is possible to call Azerbaijani, Georgian and Krasnodar. They, being the most northern, neither on the output, nor on the consumer properties cannot make the serious competition to global manufacturers.
Whether you know? Today on the planet there are about one and a half thousand different types of tea.
As a tea leaf
The leaves going for production of any given tea product are capable to differ strikingly from each other in both origin geography, and the size, and age and therefore are divided into various types:
- mountainous tselnolistovy;
- medium-grade;
- low-grade.
Tselnolistova happens:
- tipsovy, consisting of unblown kidneys;
- pekoy on which there are most young leaflets;
- oranzhy, containing the young twisted leaves and partially kidneys;
- oranzhy pekoy, not containing kidneys, and having only young leaves.
Broken leaves which can be specially subjected to this operation belong to medium-grade, and can be waste when sorting tselnolistovy tea.
And low-grade it turns out by crushing of leaves, or from waste at preparation of other types of a product. This look is divided into tea:
- in granules, received after fermentation by means of the car crushing and twisting leaves;
- in the bags using the dust received by production of other types of a product;
- brick, made by way of pressing from elderly leaves and which happens black and green types;
- tiled which is done only black of a crumb;
- soluble which is not made and just dissolve in water.
Whether you know? Every year on Earth over three million tons of a tea product are produced.
On a way of machining of a tea leaf
Leaves subject to similar influence become:
- long leaf;
- extracted;
- pressed.
Long leaf black teas, in turn, happen:
- sheet;
- broken lines;
- crumbs and seedings.
Long leaf green is limited only sheet and broken.
We advise to read about types of tea: rooibos, mat, masala, kudin, sencha.
On structure
Besides chayov, consisting only of leaves, there are many grades of drink with special additives in the form of fragrances. In the form of additives also flowers, dried fruit and berries, essential oils can act. It is a lot of also chayepodobny drinks on the basis of various flowers, herbs and berries in which there is no tea at all.
Learn more about properties and preparation of tea with a melissa, a thyme, a camomile, imbiryom.
Classification chayov on fermentation rate
In the course of enzymatic oxidation in leaves there is a reaction during which starch breaks up to sugar, and there is an emergence of tannins from a chlorophyll.
As the rate of fermentation of leaves is various, and teas as a result turn out:
- fermented, undergoing full fermentation, being oxidized for 45 percent therefore black tea turns out;
- semi-fermented which being oxidized for 12-35 percent, form green drink;
- not fermented with fermentirovaniye degree to 12 percent from which receive white and yellow drinks.
It is important! If to grease with cold infusion of tea skin, then mosquitoes will not be stung.
White
This product is received from unblown kidneys and very young leaflets which are minimum processed, being exposed only to a small podvyalivaniye in the sun and drying. Fermentation rate at it reaches 12 percent.
Exactly thanks to insignificant processing it is possible to keep all advantage and charm of leaflets and buds of a tree in white tea.
Leaflets which are not twisted in hot water quickly finish and give to drink a yellow-greenish shade, flower aroma and sweet smack.
Green
Leaves for this drink are fermented from al least 3 to 12 percent, in the dried-up state do not lose natural green color because of what drink received the name. Being in hot water, give it pale yellow or pale green shades, a grass smell and smack, tart with sweet.
Learn more about advantage of green tea: for women, for men; green tea with milk.
Yellow
It is fermented like green, however, before drying is exposed to the closed languor. Is quoted as elite drinks which were forbidden to be taken out from China earlier.
Red
For this drink the top leaves on a bush break early in the morning, dry, and in special boxes subject fermentations within a day.
In boiled water the leaves paint it in dark red color and impact it juicy relish with sweet aftertaste.
Oolong tea (turquoise tea)
After two-three-day fermentation with the degree reaching 70 percent, the product takes so specific appearance and characteristic taste that it cannot be mixed with other types of this drink.
Important! Strangely enough, but tea tea leaves should be stored far away from kitchen. This product very actively absorbs in itself others smells which in kitchen most of all.
Black
This product belongs to the most popular types of this drink and along with green is a favourite of a tea ruler.
Its leaves are exposed to long fermentation from two weeks to the whole month in the course of which they are oxidized for 80 percent.
Read also about advantage and harm of black tea, tea with milk.
As a result the product of almost black color giving to water various shades from orange to burgundy and flower and honey aroma turns out.
Video: choice and preparation of tea
Tea is many-sided, bright, useful, tasty and at the same time has ability to rally people, to bring together them at a table for the confidential and heart-felt communication called a cozy word — a tea drinking.