Tea will come in many varieties. And, flavored teas, which are a number of typically the most popular teas, are produced from every number of tea that may be produced. The most crucial aspect in obtaining a delightful flavored tea is the grade of the tea base.
Teas are grown in thousands of tea gardens across the world, and some are a lot better than others. Simply put, the very best tea gardens are those that pay careful attention to the important points that enter growing various types of tea. And, the very best tea comes from the very best tea gardens.
Kinds of tea differ primarily in how they’re harvested and produced. All tea comes from the Camellia sinensis plant, but the variations in harvesting and processing the tea gives this one plant numerous flavors.
Black tea, that is the absolute most commonly consumed tea in the Western world, is fermented tea. The tea leaves are plucked, dried and then fermented to turn them a strong red. 花茶 (This is why black tea is known as red tea in most of Asia.) Black tea is just 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 benefits, particularly once 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 in a very natural state. The leaves brew up to and including green or pale amber color and possess a natural, sometimes grassy, flavor. Green tea has been revered because of its health benefits.
Because green tea undergoes so little processing, the tea’s anti-oxidants are left in their natural state. These anti-oxidants have already been shown to be effective at preventing serious illnesses like heart disease and cancer and at slowing the aging process.
White tea is also unfermented, so it’s exactly the same anti-oxidants and health advantages of green tea. However, white tea is distinctive from green tea because it’s harvested so early. White tea leaves are harvested only in early spring, before the buds have even opened, and while they’re still covered in a fine white hair. This early harvest provides tea a really light, sweet and delicate flavor. White tea is harvested just once a year, which makes it the rarest of all teas.
Oolong tea is just a semi-fermented tea, somewhere within a natural and black tea. The fermentation time varies from country to country, but is significantly shorter compared to the fermentation amount of black teas. Oolong teas also retain a sizable percentage of the natural anti-oxidants, making them a really healthy tea, as well. Particularly, oolong tea is considered to be a very efficient weight reduction supplement.
Each one of these teas has different processing requirements, but all must result from a vigilantly tended tea garden.
The first work of the tea gardener’s year begins in February or March, when the tea plants are pruned. The time of pruning, in addition to the time of the very first plucking, varies by climate.
The first harvest begins since the tea plants are ready. The best tea gardens still pluck the leaves manually, so they can choose only the leaves which are truly ready for processing. The leaves are withered first, sometimes in sunlight, and sometimes in sheds, depending upon the area. White teas tend to be withered right in the fields.
Next, the tea should be processed. This technique can be very different depending upon the tea variety. Black teas are fermented at this point, where as green teas are steamed or fired next to avoid fermentation from occurring. Oolong teas are bruised to begin the fermentation process and then fashioned into a ball using a cloth sack. They’re shaken or tumbled regularly through the fermentation process and checked regularly in order that they are allowed to ferment just the right level of time. Once fermentation is complete, the leaves are steamed or fired to stop the fermentation process.
Steaming or drying the leaves should be handled carefully to create the right flavor. Next the tea should be finished. This finishing process includes sorting the leaves based on 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 at this point. Many tea gardeners make flavored teas only using flavors that they have usage of in their area. Like, much of the world’s jasmine tea is manufactured in China, where in actuality the jasmine blossoms are the greatest and most fragrant in the world.
The tea should be properly stored to be able to maintain flavor. It is crucial that tea leaves be stored in airtight containers in order that no moisture is let in.
During the summer, green tea growers may make a second, third, and sometimes even fourth harvest. Tea gardens in a few areas and producing some varieties will continue steadily to harvest tea until frost. However, it’s the very first harvest of the season that produces the best quality green tea. Subsequent harvests can be a lower grade of tea.
During the summer, the tea gardener will even do fight with weeds and insects. Since the very best tea gardens are organic – meaning no herbicides or pesticides are employed, keeping the gardens free of weeds and pests can be very labor intensive.
Autumn is when tea trees undergo their heaviest amount of growth. During this time period, 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 should be carefully timed to make sure that the spring buds can look at just the right time.
During winter, tea gardeners must pay attention to their young tea trees, as numerous may need protection from the cold. Furthermore, many tea farmers will prepare new areas for gardening and plant new tea trees if the weather permits.
Quality tea gardens are labor intensive and require great skill to maintain. It is only the tea gardeners which have this skill, patience and tenacity that produce the best teas.