Green tea - useful properties, harm and contraindications. The best, healthy, delicious varieties of Chinese green tea! healthiest green tea

Good green tea is a real treasure. In China, Japan and India, it is valued much more than other varieties. All thanks to the amazing benefits and more subtle effect that lightly fermented varieties give.

GREEN TEA IN CHINA, JAPAN, GEORGIA, INDIA, SRI LANKA

Green tea from China

The Celestial Empire is considered to be the birthplace of tea camellia: people began to drink tea here more than 4 thousand years ago. When the Chinese say "tea", they mean green tea. China is the world's main supplier of elite and rare green varieties. Four green teas are included in the famous top ten Chinese varieties.

We will talk about the types and features of Chinese green tea a little later. In the meantime - the most valuable representatives of other countries.

In Japan

And in Japan, only green varieties are produced. And the technology is very unusual: the tea leaf is exposed to hot steam, which gives the tea an unusual, specific taste and a darker color of the infusion. And here is a list of varieties worthy of special attention of connoisseurs:

• Senya. The volume of production is about 2/3 in Japan. Classic tea, outwardly it is a thin needles of rich green color. Its aroma is woody, the taste is sweet with a slight bitterness.
• Gekuro. It translates as "pearl drop". This is a rarer and more expensive tea. Raw materials for it are collected strictly in early spring. 20 days before picking, tea bushes are shaded, which reduces the concentration of tannin in the leaf. Thanks to this, a more delicate and sweet taste, devoid of bitterness, is achieved.
• Mattya. Exotic powdered tea, which is not only brewed, but also added to desserts. Steamed leaves are cleaned of stems and veins, and then ground into powder. Despite the strange appearance, there is nothing chemical in it. A small pinch is enough to brew: the concentration of this tea is very high.
• Genmaicha. It is a mixture of sencha and fried rice. Previously, only poor Japanese drank it: rice increased the satiety of the drink, and when salt was added, such tea was something like a first course. Everyone drinks genmaicha these days.

In Georgia

Georgian tea plantations are among the northernmost in the world. Here, green tea began to be produced in the 16th century. Now there are several dozen varieties, which are classified by numbers: from No. 10 to 125. The larger the number, the better the tea. The best of the numbered ones is No. 125, but there are varieties that are valued even more, for example, "Extra" and "Georgian Bouquet".

In the country of mountains, green tea is often produced in the form of bricks, just like Chinese pu-erh. So it is stored longer, retaining its beneficial properties.

In India

But in India, light varieties have not taken root among the locals. Small volumes are produced in the north of the country: mainly for sale to neighboring states.

In Sri Lanka

Ceylon tea… How much quality lies in this combination of words. In Ceylon (the old name of Sri Lanka), large-leaf, elite varieties of green tea are produced. The product with the romantic name "Pearl of the Ocean" stands out among them. It has a tart, floral taste, rich and very intense. Ceylon tea with an extract of soursep, an exotic fruit, is also interesting, illuminating and bright.

HOW IS GREEN TEA PRODUCED? From collection to packaging

The purpose of green tea production is to prevent leaf oxidation during the first stage of processing. Whereas black is fermented immediately after harvest.

As many varieties of green tea exist, so many unique recipes for their production. With all this diversity, there are several main stages underlying it.

Collection of raw materials

The raw materials for green tea are young flushes (from English - shoots), shamrocks. Most often, the collection begins in early spring, but the exact time depends on the particular variety. There are strict rules for collecting tea. For example, some varieties require leaves collected at a strictly defined time of day, when there is no precipitation and the established temperature regime is observed.

Steaming: 2-3 minutes

The goal is to prevent the sheet from oxidizing and to make it elastic to shape. Tea is steamed in special devices that produce hot steam (about 95-100 degrees). The leaf is placed in the equipment: just 2-3 minutes are enough for the tea to acquire new properties necessary for subsequent drying.

Drying: 10-15 minutes

After steam treatment, the leaves are dried at a humidity of 60-62%, a temperature of 90-95 degrees. Purpose: to reduce the moisture content for the next stage - twisting. Drying of the sheet is carried out in special devices.

Stranding: 60-80 minutes

In the process of twisting, the surface of the leaf is damaged and juice is released from it. If black tea is rolled intensively and for a long time, then for green tea one or two times drying is used. To do this, it is placed in special roller devices.

Drying in an oven

The final drying takes place in special ovens. Purpose: final dehydration of the leaf. As a result, the moisture content drops to 2-5%, the raw material acquires a darker, olive color.

Packing

It all depends on the standards in force at a particular plant or private sector. Often one batch is sorted into several categories according to the quality of raw materials: for example, large sheets of the 1st, 2nd, 3rd categories, small sheets of the 2nd and 3rd categories. The lowest quality is tea in the form of crumbs. It is the large leaf that is highly valued by lovers of green varieties: it gives a more fragrant, bright, rich infusion.

THE WORLD OF CHINESE GREEN TEA

Green tea is the Chinese national drink, the record holder for popularity among residents. China - is the birthplace of tea in general, and green - in particular. The first mention of it in historical sources falls on the 1st century AD, during the reign of the Han Dynasty. It was at this time that the hieroglyph "cha" appeared, which originally looked like this - "荼".

For centuries, Chinese green tea was only available to the imperial family and courtiers. China remains its main producer to this day. But red varieties are less popular here.

In China, tea drinking is a ritual, a ceremony that has come down to us from Buddhist monks and has much in common with meditative and other spiritual practices. There is no doubt that green tea was the first drink for ceremonies and first appeared in China.

Historians have established that the heyday of tea culture falls on the 7th-10th centuries. Initially, green tea was used as a medicine. Many literary sources speak of the high value of tea in China: poems and treatises were written and written about it, the aphorisms of Confucius have survived to this day, who considered it the best drink "to relieve fatigue and pacify the spirit."

Taste and aroma

The most delicious thing about green tea without sugar is the feeling of superiority. I don’t know exactly whose words these are, but I’m sure this person has never tried real Chinese green tea. It is pleasant to drink it not only because of the awareness of high benefits, but also because of the delicious, exciting taste that can take you to another dimension.

“Tea bouquet is like expensive wine. It cannot be repeated, the secrets of its preparation are available only to the author.

Caitlin Turner

With all the variety of varieties of Chinese green tea, each of them has similar notes: floral, herbal, refreshing and gentle.

Early harvest tea (spring) often has a lighter aroma and sweet taste, while summer and autumn varieties have a peculiar bitterness and astringency. The infusion has a green tint: from light green to emerald green.

The best varieties of Chinese green tea: TOP 5

Is it realistic to list and try all the varieties of this limitless variety of tea? Unlikely, but why not aim for it? And you should start with the charming five of the brightest and most popular.

1. . This is a real jewel of the mountainous regions of Anhui Province. This tea is one of the ten most popular varieties in the world. It is harvested in early spring, when the first leaves are just beginning to bloom on the bushes. Tea processing begins on the day of collection: thanks to this, the infusion does not lose its aroma and freshness. The final stage of production is drying the leaves in ovens. The aroma of Mao Feng is pure, pronounced, its taste is transparent and light.

1. . From Chinese, the name of tea is translated as "bitter tear". But such a sad name has nothing to do with its energy and aroma. The piercing taste is tart, even slightly bitter, but fragrant notes favorably emphasize this bitterness. Ku Ding is a real healing spring. It removes toxins from the body, normalizes blood pressure, lowers cholesterol, helps to get rid of excess weight. It is noticed that freshly brewed infusion helps to quickly eliminate a hangover.
2. . This representative wins the hearts of men and women, lovers, connoisseurs and beginners who are taking their first steps in getting acquainted with Chinese tea culture. Harmonious, refined taste is saturated with floral, grassy shades, but notes of roasted pumpkin seeds come to the fore. Longjin is great as a refreshing, invigorating, everyday drink. It improves mood and sets you on a creative wave.

1. . « The freshness of bamboo leaves "- this is how its name is translated from Chinese. This invigorating green tea has a sunny, delicate, sophisticated taste with nutty and meadow notes. Labor-intensive production and careful selection of raw materials (perfectly even young leaves are used) make Zhu Ye Qing one of the elite green varieties. This tea is for connoisseurs, lovers of elegant and sophisticated notes.
2. . Tea with a poetic name, which translates as "emerald spirals of spring", knocks you out of the usual rhythm with its unique aroma. The raw material for it are tender young buds and leaves. Tea bushes grow among fruit trees: coincidence or not, but the taste of Bi Lo Chun is filled with fruity and floral notes, light honey shades.

COMPOSITION AND USE

Are there any foods in the world that have been studied as thoroughly as tea? I doubt. It would seem that its chemical composition has been studied from and to, but until now, scientists from different countries do not calm down and find more and more new properties characteristic of certain varieties.

An analysis of the results of tea research showed that Chinese green tea contains 5 main components that have a beneficial effect on the human body.

5 health benefits of green tea

• Vitamins. We will not go into lengthy enumerations: it is enough to compare the concentration of vitamins in tea and other products. For example, vitamin P in one cup is 4 times more than in an orange, A is 6 times more than in carrots, and vitamin E is almost the same as in walnuts.

Impressive?

• Microelements. Drink 1-2 cups of fresh green tea daily, and say no to dietary supplements and mineral complexes. Even in the process of processing and fermentation, all useful substances are preserved in the leaf: fluorine, iodine, potassium and calcium, magnesium and even gold (though very little). Such a rich composition more than compensates for the lack of these substances in the body, and this is an excellent prevention of many diseases and loss of strength.
• Tannins. These are polyphenols, which are preserved in green varieties twice as much as in dark ones. They have a beneficial effect on the skin and digestion, which in themselves are interconnected.
• Amino acids. Green tea contains 17 amino acids, mainly glutelins, but there are also water-soluble albumins. During processing, the content of the latter increases by 10%. By the way, green tea contains more proteins than black tea. Among tea amino acids there is glutamine, which actively restores the emotional background, reduces nervous tension.
• Alkaloids. Theine, caffeine, theobromine, theophylline - we owe them for a soft but steady vigor and a restorative effect after drinking a cup of fragrant infusion.

Invigorating green tea: about tea caffeine

For some reason, many people think that black (red in Chinese) tea invigorates more than green. And this is a mistake: try drinking it at night, and you will see for yourself. The reason is the higher content of alkaloids in it, including caffeine.

“So caffeine is bad!” Many will say. Let's make some adjustments: only "coffee caffeine" (sorry for the tautology), which causes tachycardia, can cause harm, and if you overdo it with a dose, then temporary clouding of the mind and nausea. The high content of theine in green is a type of caffeine. It acts much softer, giving a steady, but not sharp vivacity, which does not entail a breakdown.

Thus, by replacing coffee with tea, you get the right vigor, avoiding bad side effects. However, we still do not recommend drinking green varieties at night.

Benefit and harm

The benefits of green tea far outweigh the potential harm. To feel it, it is enough to drink 1-2 mugs of a quality and properly brewed drink daily.

• Beauty and youth. Antioxidants not only prevent the development of cancer, but also slow down aging. Fans of green varieties have healthy skin, shiny hair, a great mood and a slender body.
• Healthy heart and blood vessels. Green varieties contain a lot of potassium and flavanoids, which normalize the work of the heart and improve the condition of blood vessels. Daily tea drinking - prevention of atherosclerosis and hypertension. As for the effect on pressure: the belief that green varieties lower it is not always true. More often, good tea normalizes this indicator: high lowers, low increases. But not always. We must not forget about the individual characteristics of each variety and organism. If there are problems with pressure, it is worth observing the effect that a particular type of tea has.
• Digestion. A weak infusion can be drunk even with a stomach ulcer. A quality drink normalizes the production of pancreatic enzymes and speeds up the digestion of food.
• Strong bones and healthy joints. If the consumption rate is observed, green tea has a beneficial effect on the state of the articular-ligamentous and musculoskeletal system. It removes toxins from the body, which are the cause of metabolic arthrosis, and even young people face them due to poor-quality food.
• Nervous system. Green tea invigorates - it's a fact. Falling asleep after a hearty meal, it is difficult to concentrate on work or study. A mug of fresh green tea will invigorate and set you on a new wave. Drinking tea soothes, relieves nervous tension, gives strength.
• The fight against excess weight. Chinese tea is good without snacks and sweets. Its taste is bright and deep: enjoying a variety of notes, you cleanse your body of excess, which means you lose weight. A hot drink eliminates a false sense of hunger, due to which the total calorie content of the diet decreases. The main thing is to get into the habit of drinking tea separately from food.

All of these benefits can be obtained with moderate consumption of a high quality product. Forget about bags and long-term storage of tea leaves: always drink fresh tea and feel its benefits.

Any product can cause harm: if you do not follow the measure. Green varieties should be drunk in the morning to avoid sleep problems. They should not be washed down with medicines, and if you have problems with pressure, you need to monitor your condition.

ALL ABOUT brewing

In order for a cup of fragrant tea to bring pleasure and benefit, you need to brew it correctly. Here are three pillars on which proper cooking is based:

• water: its temperature and composition;
• the ratio of tea and water;
• duration of brewing.

The balance between these three criteria determines the taste and properties of the drink. And now in more detail.

About water. If you live outside the city, and even not far from a spring with clean water, every connoisseur of Chinese tea will envy you. There is nothing better than living spring water as the basis for its brewing. But urban residents should take care of filtering or buying bottled water from trusted companies.

Water for tea should not boil more than once. Especially when it comes to brewing green varieties. The optimum temperature is 80-85 degrees. The secret of how to determine it without a thermometer: open the lid of the kettle, bring your palm to it. If the steam does not burn, you can safely make the first strait. Too hot water kills the beneficial properties of green tea and impairs its taste!

The ratio of water and tea. The proportion depends on the variety, size and shape of the tea leaves. Average ratio: a small spoonful of dry product to 200 ml of water.

About the duration of brewing. It all depends on the desired effect and intensity of the infusion. By the way, theine (analogous to caffeine) saturates the water in the first 40-60 seconds after the spill, then only tannins are released from the leaves, which, if brewed for a long time, can add bitterness to the drink. Therefore, if you want to get maximum vigor, the leaves should not be kept in water for more than one minute. It is optimal to keep each infusion for one minute.

The optimal number of straits. Again, a lot depends on the variety and its quality. Good tea can withstand 5-10 infusions. We do not drink the first brew, we keep each subsequent one a few seconds longer than the previous one. In fact, everything comes with experience. Over time, you will learn to intuitively determine the duration of the brew and the number of straits.

Drip brewing procedure

In China, there are no bags, here they do not insist on vigorous tea leaves, to which boiling water is then poured. The pouring method is the best way to brew green tea. It allows you to reveal all its benefits, to observe the change in flavors.

In China, green varieties are not brewed in clay. Let's not break the rules and take a glass teapot or porcelain gaiwan. It would be good to heat the dishes over an open fire before falling asleep tea or rinse with hot water. Under the influence of heat, the leaves begin to release essential oils: inhaling the aroma is the best anticipation of tea drinking.

Pour water into the kettle, drain after 30-60 seconds. Don't forget to enjoy the aroma. We hold the first strait for 1 minute, the next 5-10 seconds longer. Before filling bowls or cups, rinse them with hot water.

Why don't they drink the first brew? Firstly, it serves to better reveal the aroma of subsequent infusions. Secondly, it cleans the leaves of dust.

Astounding prospects open up before anyone who embarks on the path of studying tea culture. With the next tasting, with each new variety, the world of green tea opens up your perception, fills you with awareness and health.

Probably green tea is the richest variety. If oolongs, for example, were crowded in only two provinces in southern China, and pu-erh is produced only in Yunnan, then green tea ranks first in terms of prevalence. And of course, when they say "Chinese tea", the first thing that comes to mind is green tea. What varieties of green tea exist today and which ones are the best?

Green tea varieties and non-varieties

Let's separate marketing first. Probably, for a person who is not immersed in tea, there is no difference between "Emerald Spirals of Spring" and "Dreams of a Geisha" in terms of the creativity of the name. At the same time, Bi Lo Chun "Emerald Spirals of Spring" is a varietal tea, and the dreams of sultans, geishas are marketing.

What does varietal tea mean? This is tea grown from a bush of a special variety, in a certain region and produced according to its own technology. Everything, as with wine and vineyards. If one of these parameters does not meet the standard, then the tea does not have the right to be called by this name. Thus, Long Jing "Dragon Well" tea can only be called tea that is obtained from leaves from certain bushes grown in Zhejiang province. Tea grown from the same bushes, made in the same way, but not in another province.

Moreover, the state protects the names of teas on a geographical basis - Xi Hu Long Jing can only be tea that is grown on plantations near Xi Hu Lake. Long Jing grown elsewhere cannot be called Xi Hu. Why is everything so difficult? Because climate and geography greatly influence the quality of tea, its taste. On the shores of the lake, there are some conditions, in the mountains there are others, and on the plains - the third, and all this creates a different tea. Xi Hu is the tastiest and most expensive Long Ching, and therefore, under this name, a dishonest manufacturer can sell tea for more than it costs.

And when you take ordinary sencha, which is harvested in hundreds of tons from industrial plantations and diluted with pieces of fruit and flavorings, you get all the creative splendor that can be seen in some tea shops - the dreams and dreams of sultans, geishas, ​​dragons, monkeys, samurai, phoenixes and more. eastern fauna. Who exactly comes up with these names, we do not know.

Teas twisted into rings and balls are not varieties either. Usually this is all a way of increasing the cost of raw materials, marketers call this “improving consumer properties”. The so-called "blooming" teas, when a flower appears from a ball in a glass, are not for drinking at all, but for admiring the process. Put it on the table like flowers - and you admire it. Initially, this was the point, and drinking this tea is like taking a sip of water from a vase.

Which green tea is best?

In general, of course, this is the one that you personally like. And so - in China there is a list of "Famous varieties". He often corrects, some enter there, some leave. These teas won prizes at industry exhibitions and were presented as state gifts. I mean, these are really outstanding teas, the best of the best.

Long Ching (Dragon Well)

What is famous for: No. 1 tea in China. Almost a symbol of all green teas. Recognized almost as a cultural heritage of the country, received a huge number of awards, presented on behalf of the head of state, known since the 8th century. 18 bushes have survived to this day, from which the variety originates. Amazing floral aroma with notes of chocolate, the aroma of the sun and spring. Sweet, rich taste. Perfectly invigorates, tones.

Huang Shan Mao Feng "The Fleecy Peaks of the Yellow Mountains"

What is famous for: in the 80s was an official government gift. Very pronounced freshness in taste and aroma, with light floral nuances. Relaxes, refreshes.

Bi Lo Chun "Emerald Spirals of Spring"

What is famous for: tea number two in China after "Dragon Well". It grows among fruit trees in plantations near Dongting Lake, Jiangsu Province. Small, twisted in a spiral tea leaves, covered with white pile. Very graceful, gentle, soft, sweet. Floral aroma and fruity taste. Strongly relaxes. When brewing in glassware, you can watch the dance of the villi - a very spectacular sight. A characteristic feature of this tea is the incredible lightness that appears during tea drinking.

Tai Ping Hou Kui "Monkey Leader from Hawken"

What is famous for: gold at the Panama Pacific Show in San Francisco, in 2004 was named the "King of Green Teas". Heady floral aroma, thick soft taste with tobacco notes.

Liu An Gua Pian "Pumpkin Seeds"

What is famous for: 8 times won prizes at national and world exhibitions. It was presented on behalf of the party to foreign delegations. Very gentle, soft, light, almost feminine tea. Without astringency. One of the sweetest green teas.

Meng Ding Gan Lu "Sweet Dew from Meng Ding Peak"

What is famous for: tea growing on one of the sacred Taoist mountains - Meng Ding, at an altitude of about 1500 meters. Manuscripts say that varieties of tea such as "gan lu" ("sweet dew") were known during the Han Dynasty (2nd century BC - 1st century AD). It has a delicate aroma and fruity taste. Very gentle and light elegant tea.

Zhu Ye Qing "Freshness of Bamboo Leaves"

What is famous for: grows on mountain plantations surrounded by monasteries. Already in the era of the Tang Dynasty, tea was supplied to the emperor from here. It has a fresh aroma, tart taste with a sweet aftertaste. Refreshes wonderfully. A separate pleasure is to watch the dance of the tea leaves, which rise vertically in the glass and then fall, then rise back.

Green teas belong to a huge and rather popular group of tea drinks, which are highly valued all over the world by true tea connoisseurs not only for their delicate, unique taste and aroma, but also for their healing properties. There are many types of green tea available today. Types of green tea differ in taste, place of growth, collection period, processing technology of tea raw materials, the presence of fruit additives, the level of fermentation and quality.

Varieties of green tea

The quality and taste characteristics of any class of tea depend on many factors that develop gradually, starting from the moment of planting tea trees, bushes on a plantation, ending with a special preparation technology and processing of freshly picked raw materials. The taste and quality of a tea drink is influenced by the composition of the soil, climatic and weather conditions, the variety of tea trees, the type of leaves, the time and type of harvest (machine or manual). Green tea may be:

• loose (long leaf),
• pressed,
• extracted
• powder,
• granular,
• tiled.

Long leaf varieties of green teas are more popular and of high quality, which in turn can be leaf or broken (broken, cut).

Chinese green tea has an interesting history, while the recipes for some varieties are still kept secret and passed from one tea master to another. The infusion of real Chinese green tea has a light yellowish or light green tint, a fresh grassy taste with hints of smoke. The color of the finished infusion of Japanese green teas is darker, more saturated. The best varieties of green tea are considered to be those, the raw materials for the preparation of which were collected by hand, in the highland regions of China.

Popular varieties of green tea

The most popular types of Chinese green tea include: Longjing (Dragon Well), Gunpowder, Tuo Cha, Sen Cha, Huang Shan Mao Feng, Yun Wu, Dong-ting Bi-lo (Bilochun). Among green teas, there are classes that, in terms of brew color and taste properties, are close to white tea varieties. For example, Lu Yin Zhen (Green Silver Needles), Xue Hua (Snow Flower). White villi (Bai hao) give the tea leaves lightness, airiness, a silvery tint, and the finished infusion acquires a richer, brighter taste. Popular varieties of Japanese green tea include: Midori Tani, Sencha, Bancha, Matcha.

Xihu Longjing (Dragon Well)

This variety is considered the most elite green Chinese tea. Tea owes its name to a source that originates in Hangzhou province. The tea leaves have a flat shape, a dark jade hue. The finished infusion has a delicate, delicate aroma with a characteristic tart aftertaste and a bright yellow color.

Gunpowder

This variety is no less popular among tea connoisseurs than Xihu Longjing due to its unique taste and refined aroma. If the name of tea is translated, it means "gunpowder", due to the characteristic sound that twisted tea leaves make when brewed. Under the influence of hot water, the tea leaves unwind and, as it were, “explode”, transferring all their useful properties and aroma to the infusion. It is worth noting that the stronger the leaves are twisted in the brew, the better the tea and the richer the taste of the tea infusion. The finished infusion has an amber-honey color, a delicate aroma with notes of dried fruits, sufficient strength and a sweet-tart taste with a pleasant, barely perceptible sourness.

Dong-ting Bi-lo

Dong-ting Bi-lo or Bilochun ("Spring of the green snail"). It is at the beginning of spring that raw materials for this variety are collected. Green is the color, and the snail is the shape, a kind of tea leaves that are twisted like a snail shell. The finished infusion has a characteristic floral-fruity aroma, a sweetish taste and a pleasant aftertaste.

Yun Wu (Cloud Mist)

Based on the name of this class of green tea, we can conclude that the raw materials for the drink are collected only in high mountainous regions. The aroma of the finished tea infusion resembles roasted seeds. A characteristic feature of Yun Wu is its honey-nutty taste and the aroma of fresh hay.

Huangshan Mao Feg

The collection of young tea leaves is carried out in early spring. The tea leaves are covered with a thin white pile and look like "bird's tongues". The infusion has a delicate herbaceous-fruity aroma, green-golden color. Green tea Mao Feg restores mental strength, emotional balance, promotes relaxation.

Senya

This class of green tea is produced in Japan, where it is considered an elite variety. Raw materials for making tea are harvested twice a year - in May and July. Chinks in appearance resemble "spider legs". Ready infusion has a light green color, sweetish-tart taste, bright, rich grassy aroma. This type of tea is suitable for many dishes of traditional Japanese cuisine.

Green tea manufacturers

The best varieties of green tea are produced in China and Japan. In China, raw tea is grown in the provinces of Chshejiang and Fujian. In Japan, green tea is produced in the Uji region of Kyoto. Raw materials for green tea are also grown in Georgia (“Bouquet of Georgia”), India, Sri Lanka, Malaysia, and the island of Java. In India, raw materials for making green teas are grown in the northern regions of the country, while the quality and taste characteristics of Indian green tea are below average.

What types of tea are there? Quite a difficult question. Teas come in many varieties and types, but few people know about their classifications. However, it's not that hard to figure it out. The article will talk about what are.

Place of production

Before you know what tea is, you need to find out where it is produced. It is grown in many countries. But only a few of them are leaders. Thus, most of all tea produced in the world is grown and processed in China. This country is the birthplace of the drink, so teas of all possible varieties are made here. Next after the leader is India. Most of the production is occupied by chopped and granulated teas. It is important to note that they immediately make what is considered elite.

Sri Lanka (Ceylon tea) takes an honorable third place and produces 10% of the world's volume. The production technology in this country is similar to Indian. Japan makes a predominantly green variety, and even then not for export. In Africa (Kenya), only the black variety is made. In addition, this drink is produced in almost all former English colonies and some other countries.

Types of bushes and leaves

What is tea like? First of all, it depends on the types. They come in three types: Chinese, Cambodian and Assamese. Chinese grow in Georgia, Vietnam, Japan, China. They also make Indian "Darjeeling". The Assam variety includes African, Ceylon, Cambodian bushes grow in some regions of Indochina and are a hybrid of the first two species.

What is tea like? The answer to this question also depends on the degree of machining.

• Long leaf or loose teas are the most popular. In this case, the sheet can be of three different types - whole-leaf, medium-leaf, crushed.
• Pressed can be tiled, tableted or brick. Whole leaves are used for the production of bricks, sometimes together with shoots, and for tiled and tableted crushed - often powdery material.
• Extracted, they are also soluble or instant. May be sold as a crystalline form or extract. This also includes granulated and tea bags.

Treatment

Depending on the additional processing, the tea can be fermented, non-fermented, or even smoked.

There is only one smoked tea - Lapsan Xiao Zhong. Produced in South China. The reason why it is called smoked lies in the manufacturing technology. Processing of rolled sheets in large baskets is done above or near the fire. And during drying, it is heated on pine wood. As a result, sophisticated lovers feel notes of wood and smoke in it, and beginners - smoked sausage, smoked cheese or even rubber, turpentine.

Fermentation not only changes the taste of the future drink, but also its color. It is thanks to her that there are different colors of tea, which will be discussed below. This or that color is obtained depending on the duration of fermentation and whether it is carried out at all.

Fermented types go through a long process of processing before packaging to give tea a new taste or remove excess. Unfermented tea does not lend itself to particularly long processing - green and white varieties can be included here.

In addition, tea can be additionally roasted and steamed to achieve a better aroma and color.

Additives

What is tea like? Various additives can be added to different types of drink. They not only change the taste, but also the color of the tea, its aroma, and sometimes even the shape, if we talk about modern teas that can take the form of blooming flowers or buds in water.

Tea can be added:

• essential oils and fragrances;
• buds and leaves of flowers and herbs;
• some fruits and berries.

What are the types of tea?

The most obvious way to distinguish different teas is by color. Depending on this, its features, benefits and even the place of production also change, because some colors of the drink are produced only in a certain area.

White tea

Made from half-blown leaves. Made exclusively in China and consumed there. Only a small part of the entire production is exported. The reason for this is the difficulty in transportation and storage. This variety is the most expensive and rare. During production, practically nothing is done with the leaves - they do not ferment, but only wither and dry. The taste of this drink is delicate, floral, and the aroma is extraordinary. As for the benefits, there is no more healing variety than white. It has anti-cancer properties, strengthens the walls of blood vessels, protects against viruses and bacteria.

Green tea

What are green teas? These varieties are among the most useful. The color can be light green, green and even yellowish - depending on the type, processing method and strength. The classification given above also applies to green tea. It can be Indian or Ceylon, sachets or loose, with or without additives, etc.

Its peculiarity is the presence of caffeine. Although many people think that this drink is incredibly good for the heart, but due to the high level of this substance, which is sometimes more than in a black drink or even in coffee, you need to use it wisely and in moderation.

Black or red tea

Black tea in Asia is called red. It is the most fermented. After collecting leaves on plantations, it goes through a lot of processing steps, which changes its color, saturation, taste, and so on.

Its benefits depend on the type of bushes, processing, as well as the manufacturer and additives, but among other varieties it is the most harmful. What is black tea? We have already talked about this above. It, like any other (green, white, etc.), can be classified according to several parameters (leaf size, packaging, place of production, etc.).

yellow tea

Partially fermented variety. Made exclusively in China. To obtain this variety, special types of tea bushes with full, golden yellow buds are used.

It has an incredibly pleasant aroma and a delicate, velvety taste. This variety is one of the most delicious, and therefore expensive. In terms of price category, it can only be compared with white. While drinking, you can feel incredible bliss. It also has a significant stimulating effect and is a strong one.

Red Chinese tea

Known in China, but not widely distributed around the world. It has an amber-gold color. The taste is tart, with the aroma of fruits. It is considered the best alternative to coffee due to its stimulating effect. But, unlike coffee, less harmful and even healing. Contains antioxidants and vitamins.

Turquoise tea or "Oolung" ("Oolong")

It translates as "black dragon". This variety is incredibly tasty, which is why it has gained wide popularity in different countries. The degree of fermentation can be low, medium or strong. For manufacturing, fully ripened leaves with cuttings are collected, in which there are a lot of useful oils.

It has a cleansing and immunostimulating effect and is recommended to everyone without exception. Even cores and people with high blood pressure can drink it all day without any problems.

"Puer"

Such a drink is made using complex technology. First, the collected leaves are brought to the state of green tea, and then fermentation is carried out. This process takes a different time, which is why it may have a brown or black color in the final form. Its peculiarity is that it is pressed into cakes, cubes, bowls, pumpkins, tiles and so on.

In China, this variety is considered effective against all diseases. It helps with problems with the intestines, nervous system, fights toxins, improves immunity. But other than that, it's the only tea in the world that you can drink on an empty stomach!

Herb tea

Herbal teas do not contain tea leaves, they are sometimes called herbal teas. These are very healthy drinks made from different herbs and flowers.

What are herbal teas? Among the most popular herbs used for their production are: chamomile, hibiscus, mint, lemon balm, oregano, St. John's wort, currant and raspberry, thyme, rosehip, rooibos and mate.

There are many varieties of green tea in the world. Each of them has its own unique qualities. Some are delicate in taste, others are tart, some have a pungent smell, others are floral. However, this variety allows you to choose a tea that you personally will really like.

By taste, green tea varieties can be divided into:

• Refreshing taste (Kukicha, Bancha, Sencha);
• Tart taste (Chung Mi, Shen Puer, Gunpowder);
• Floral Spicy (Mao Feng, Pan Long Ying Hao);
• Floral gentle (Bi Lo Chun, Lung Ching);

China, in general, is amazing in terms of tea. It is not only the birthplace of tea - all the unique recipes, collection, processing and preparation technologies were invented there.

Tea leaves are rolled, roasted, fermented, pressed into plates, crushed into powder, rolled into balls, tied up to form a flower. This gave rise to thousands of varieties of tea, some of which are still unknown to experts.

In China, each province produces a completely different tea, depending on the technologies that traditionally originated in them. Moreover, their quality is determined by 8 standards.

6 varieties of Chinese green tea recognized as classics:

Chun Mi is one of the main teas exported by China. He was the first to come to Europe and it is his tart taste that Europeans associate with real tea. It is strong, cheap, without additives and flavorings.

It got its name because of the leaves, twisted into small balls, resembling shot, crackling at high temperatures. In fact, it is the most popular green tea in the world. It is strong, tart, with a very pleasant aroma.

- it has a very delicate floral taste and aroma, because of which it was awarded the title "Imperial tea". It is an elite variety of tea, although its price is quite affordable.

Tocha is one of the most healing varieties of green tea. It is recommended for diets and other situations of starvation of the body. It may be green or black.

King Ding - has a strong aroma and a pleasant spicy taste. Most often, it is used for holidays and other celebrations.

- it has a soft, delicate and even sweetish floral taste. Helps relieve stress and distract from the hustle and bustle.