Tea comes in many varieties. And, flavored teas, which are a number of the most used teas, are made from every selection of tea which can be produced. The most crucial aspect in obtaining a delicious flavored tea is the grade of the tea base.
Teas are grown in tens of thousands of tea gardens across the world, and some are a lot better than others. In other words, the best tea gardens are those that pay attention to the facts that enter growing various forms of tea. And, the best tea originates from the best tea gardens.
Varieties 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 that one plant a variety of flavors.
Black tea, which can be the most commonly consumed tea in the Western world, is fermented tea. The tea leaves are plucked, dried and then fermented to turn them a deep 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 process that black tea undergoes changes the anti-oxidant levels in the tea leaves, and reduces some of the health advantages, particularly when you compare them to other tea varieties.
Green tea is left unfermented. The leaves are withered and dried and then graded and packaged. This simple processing leaves green tea really natural state. The leaves brew up to and including green or pale amber color and have a very natural, sometimes grassy, flavor. Green tea has been revered for its health benefits.
Because green tea undergoes so little processing, the tea’s anti-oxidants are left inside their natural state. These anti-oxidants have already been shown to work at preventing serious illnesses like heart problems and cancer and at reducing the aging process.
White tea is also unfermented, so it’s exactly the same anti-oxidants and health benefits of green tea. However, white tea is different from green tea because it is harvested so early. White tea leaves are harvested only in early spring, before the buds have even opened, and while they are still covered in an excellent white hair. This early harvest provides tea an extremely light, sweet and delicate flavor. White tea is harvested just once a year, which makes it the rarest of most teas.
Oolong tea is a semi-fermented tea, somewhere between a green and black tea. The fermentation time varies from country to country, but is significantly shorter than the fermentation amount of black teas. Oolong teas also retain a large percentage of the natural anti-oxidants, making them an extremely healthy tea, as well. In particular, oolong tea is regarded as a quite effective weight loss supplement.
Each one of these teas has different processing requirements, but all must result from a watchfully tended tea garden.
The very first work of the tea gardener’s year begins in February or March, once the tea plants are pruned. Enough time of pruning, as well as the full time of the initial plucking, varies by climate.
The very first harvest begins whilst the tea plants are ready. The very best tea gardens still pluck the leaves by hand, so that they can choose only the leaves which are truly ready for processing. The leaves are withered first, sometimes in the sun, and sometimes in sheds, dependant on the area. White teas in many cases are withered right in the fields.
Next, the tea must certanly be processed. This technique can be very different dependant on the tea variety. Black teas are fermented now, 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 ball utilizing a cloth sack. They’re shaken or tumbled regularly throughout the fermentation process and checked regularly so they are permitted to ferment just the right level of time. Once fermentation is complete, the leaves are steamed or fired to prevent the fermentation process.
Steaming or drying the leaves must certanly be handled carefully to create the proper flavor. Next the tea must certanly be finished. This finishing process includes sorting the leaves in accordance with grade and sometimes, firing them or roasting them one final time before they are sent off to be packaged.
For flavored teas, the flavorings are added as of this point. Many tea gardeners make flavored teas only using 花茶 flavors they’ve use of inside their area. Like, much of the world’s jasmine tea is made in China, where the jasmine blossoms are the greatest and most fragrant in the world.
The tea must certanly be properly stored in order to maintain flavor. It is important that tea leaves be stored in airtight containers in order that no moisture is let in.
During the summertime, green tea growers may produce a second, third, and sometimes even fourth harvest. Tea gardens in some areas and producing some varieties will continue to harvest tea until frost. However, it is the initial harvest of the entire year that creates the best possible quality green tea. Subsequent harvests can be less grade of tea.
During the summertime, the tea gardener may also do fight with weeds and insects. Since the best tea gardens are organic – meaning no herbicides or pesticides are employed, keeping the gardens without any weeds and pests can be very labor intensive.
Autumn is when tea trees undergo their heaviest amount of growth. During this time, gardeners will amend and aerate the soil and fertilize the trees. By October, the tea trees should be pruned again before winter months comes. Pruning must certanly be carefully timed to ensure that the spring buds can look at just the right time.
During winter, tea gardeners must look closely at their young tea trees, as much may need protection from the cold. Furthermore, many tea farmers will prepare new areas for gardening and plant new tea trees if the elements permits.
Quality tea gardens are labor intensive and require great skill to maintain. It is only the tea gardeners that have this skill, patience and tenacity that produce the best possible teas.