The best known and most expanded type of tea is black tea. After picking leaves, the scatter a thin layer and allowed to Vein 12 to 18 hours. Thus, soft sheets wailing when it lives cell membrane are crumbling, and juices and essential oils out of them. In the process of fermentation, under the influence of enzymes, leaves lose primary acerbity and develop the characteristic color and flavor. At the time when the aroma and taste of tea, fully developed, further fermentation stops frying ballots in large furnaces. This fermented juices full of aromas drying on the surface of leaves and remain there until they do not plunge into the cup of boiling water. At the end of the process, dividing the whole leaves of braking from dust, and tea is sorting according to quality. During the preparation, he becomes a dark, sometimes reddish.
Research has shown that people who drink black tea with 50% lower risk of coronary heart disease. Japanese scientists believe that drinking black tea rich in flavonoids antioksidansima and increase the ability of blood vessels, which leads to better blood flow. Numerous investigations pointed to the positive effects of consumption of black tea, such as lowering cholesterol levels, reduce the risk of the appearance of blood clot and repair the blood vessels.
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White tea
White tea is a rare type of tea, because it is produced only in some areas of China. For centuries known as the magic ingredient of which is becoming younger and even is deemed to be the main ingredient of “elixir of youth. For him, the selection of only the finest, youngest leaves and buds are still covered with short white hairs. These hairs, dried leaves are silver-white and from here derives the name white tea. Tender leaves are minimally processed, so that it evaporates immediately and dried, when it does not come up fade rolling, or fermentation. Due to minimal processing and detailed selection of the youngest leaves, white tea is even richer antioxidants of the green tea, but unlike it in tastes no little acerbity. Obtained beverage is mild gold color and delicate refreshing taste.
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www.youtube.com Would you like some fries with that? What drinks would you like? Here is another perfect combo for your next spiced dish – simple straight black tea. Most people have their black tea with milk, sugar and sweet food served with breakfast. Yes.. we all know about our ‘my-home-town -blend-breakfast tea’. These teas are often blended so it creates a good round taste brewed with milk and sugar, not too extreme on either side of the scale. Suites everyone. I found a cup of nice hot (temperature) straight black tea smooth with spicy food. Often Chinese restaurants have jasmine green, ti kuan yin, pu-erh tea or chrysanthemum tea with the food the serve. Try straight black for a change. For instance Yunnan and Keemun are my choices. These common tea might impress you by surprise.
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