Tea and herbal teas
Who would have thought that making a cup of tea could be so confused? Take a tea bag pour boiling water over him in a cup and voila ... Have a cup of tea. Not so fast! Tea is an infusion, which comes from the plant Camellia Senensis. Not to be confused confused with herbal teas, the infusion of any type of herb or plant or something else.
All tea comes from the same plant, depends on the differentiation of these when the sheet is taken asOxidation occurs, fermentation, and when it is pressed or not.
Here in America, tea bags have been used for several generations. The first were made of silk and muslin tea bags have been patented in 1903. Thomas Sullivan uses this commercially and later William Hermanson made of paper fibers and those would sell the patent to the Salada Tea Company in 1930. The problem with tea bags is that, according to Wikipedia, heat-sealed tea bag paper usually has a heat-sealable thermoplasticsuch as PVC or polypropylene, as part of fiber on the inner surface of the tea bag. To ask the cause? Maybe. Lately we have seen the rebirth of drinking loose tea, which is the rest of the world from the beginning.
White Tea
White tea is made from young leaves of Camellia Senensis work and no oxidation. The buds are then covered to prevent the formation of chlorophyll. The tea is so because of the silver hairs covering the buds are called,turns white when dried. There are several varieties of white tea, which, according to the proportions of buds and leaves. For example, white peony bud is 1 to 2 leaves and needles of silver gems collected only in spring.
White tea has grown in popularity, partly because it contains more polyphenols than other teas. Polyphenols are antioxidants, and the fight kills cancer cells. A 2004 study at Pace University concluded that white tea may help your bodyImmune system to ward off viruses and harmful bacteria that cause infections. The same study found that fluoride-rich white tea helps prevent the growth of plaque, the leading cause of tooth decay and heart disease.
Use sit in fresh water, cold water is not stagnant water that has been in the boiler. If possible, use spring water. The ideal temperature for the production of white tea is 150-160 degrees. Maybe you want to boil water and then let stand aMinutes to reach the ideal temperature. Use 2 teaspoons of white tea oz.cup per octave may be more or less, but 2 teaspoons is a good starting point. Take 5-8 minutes then leave. Some tea connoisseurs suggest up to 15 minutes for the silver needles.
Yellow Tea
Yellow tea is produced mainly in China. It has a slower drying phase of green tea, but has the same nutritional value as the content of antioxidants. It smells just like black tea, tastes similar to greenTea, but without the grassy aftertaste.
Use sit in fresh water, cold water is not stagnant water that has been in the boiler. If possible, use spring water. The ideal temperature for the production of tea yellow is 160-170 degrees.
Maybe you want to boil water and then let it sit a minute, until it reaches the ideal temperature. Use 1 teaspoon of tea per 5 oz.cup yellow. You can more or less, but 1 teaspoon is a good starting point. Take 1-2 minutes then leave.
GreenTea
Green tea leaves are harvested and dried for 8-24 hours to allow the differentiation of green tea. Then they are fried or steamed. This action stops the oxidation. Then the leaves are rolled and ready for shipment. Green tea contains antioxidants to free radicals, which scientists believe causes cancer fight. Use sit in fresh water, cold water is not stagnant water that has been in the boiler. If possible, use spring water. The ideal temperature for the production of green tea180-190 degrees. Maybe you want to boil water and then let it sit a minute, until it reaches the ideal temperature. Use 1 teaspoon of green tea per oz.cup 5. You can more or less, but 1 teaspoon is a good starting point. Take 1-2 minutes then leave.
Oolong Tea (pronounced Wulong)
And 'one of the most popular tea served in typical Chinese restaurants. And '10-70% oxidized. And 'produced very strong and the bitterness leaving a sweet aftertaste. TheTaste is in itself rather than black tea with green tea. It also lacks the grassy flavor of green tea and the sweet aroma of black tea. It is semi-oxidized oolong tea, grouped collectively as qingcha.
Oolong tea leaves are processed in two different ways. Some teas are gathered into long curly leaves, while some are pressed into a ball-like, because it was dark, long and curly, was called the Black Dragon tea.
Must use fresh, cold water is not stagnant water, whichwere sitting in the boiler. If possible, use spring water. The ideal temperature for making oolong tea is 180-190 degrees. Maybe you want to boil water and then let it sit a minute, until it reaches the ideal temperature. Oz.cup Use 2 teaspoons of oolong tea fifth can be more or less, but 2 teaspoons is a good starting point. Take 1-2 minutes then leave. High quality oolong can be produced several times by the same leaves, unlike other teas, it improves with reuse. TheMunicipalities to prepare the same leaves three to five times, the course is usually the third or fourth best
Black Tea
Black tea is a variety of tea that is more than all other varieties is oxidized. All four varieties are made from the leaves of Camellia Senensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Chinese language and Chinese-influenced, black tea as "red tea", an accurate description of the color of the knownLiquid. The term refers to the black tea leaf color oxidized. While green tea usually loses its flavor within a year, black tea retains its flavor for several years. After harvesting, the leaves are first withered by blowing air on them.
The varieties of black tea
Generally, unblended black tea products to the region in which they are called. Often, different regions for producing teas with characteristic flavors are known. Black tea is often blended and mixed withvarious other plants to get a drink.
Earl Grey: black tea with bergamot oil.
English Breakfast: described as a full-bodied, robust, and / or rich, and mixed with good milk and sugar.
English afternoon tea: it is medium bodied, bright and fresh. Assam and Kenya (as Assam), teas are strong. Ceylon adds a light that stimulate the quality of the mixture. Twinings English Afternoon Tea is a blend of Keemun and Ceylon tea. Keemun and Ceylon blend is not ordinary, butE 'offered at special blends.
Irish breakfast: it is a blend of several black teas: most of Assam teas and, less commonly, other types of black tea.
In the United States, citrus fruits like oranges or lemons, or their respective peel is often used to create flavored black tea, sometimes in collaboration with spices (cinnamon, for example). These products can easily be wrong, but the citrus plant products based on herbal teas usually characterized as followswithout caffeine, while tea-based products do contain caffeine.
Use sit in fresh water, cold water is not stagnant water that has been in the boiler. If possible, use spring water. The ideal temperature for making black tea is 210 degrees. Use 1 teaspoon of black tea for 6 oz.cup You can more or less, but 1 teaspoon is a good starting point. Then pull about 2-3 minutes.
Pu-erh tea
Pu-erh, Pu'er tea, Puer tea (pronounced POO-URR) or Bolay tea is a kind ofTea from a "large leaf" variety of the tea plant Camellia Senensis and entitled Pu'er County near Simao, Yunnan, China. Classification of this tea is very complicated because of the many ways that could potentially be treated. Pu-erh teas are often now classified by year and region of production much like wine vintages. What distinguishes the Pu-erh tea bacteria and fungi are used to ferment it means. Several strains of aspergillium spp. Penicillin and the yeast strains and a wide range of microflora areused in this process. In addition, the Pu-erh is pressed. It has the same anti-oxidants, like other teas, but it is so changed! Use sit in fresh water, cold water is not stagnant water that has been in the boiler. If possible, use spring water. The ideal temperature to make their tea Pu-200 degrees. Oz.cup use 1 teaspoon of tea to his sixth-can can be more or less, but 1 teaspoon is a good starting point. Then let go, as long as you want depending on the type of Pu-haveTo taste tested.
Tea
Type - Water Temp - Steep Time
White Tea 150 ° F (66 ° C) - 160 ° F (71 ° C) 5-8 minutes
Yellow Tea 160 ° F (71 ° C) - 170 ° F (77 ° C) 1-2 minutes
Green Tea 170 ° F (77 ° C) - 180 ° F (82 ° C)1-2 minutes
Oolong Tea 180 ° F (82 ° C) - 190 ° F (88 ° C) 2-3 minutes
Black tea 210 ° F (99 ° C) 2-3 minutes
Pu-erh tea 200 ° F (93 ° C) - 210 ° F (99 ° C)Limitless
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