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Tuesday, July 30, 2013

Ceylon Tea

The former Ceylon and now Sri Lanka is one of the largest tea plantations in the world. Here, the Ceylon tea, which is an important component of many herbal teas and especially enriches the traditional English tea is a bitter, strong flavor grows. The tea culture in Sri Lanka is still relatively young and has its roots in the mid-19th Century, destroyed as a fungus large parts of the Ceylonese coffee plantations. The substitute cultivation of tea and managed since its coveted Sri Lanka tea exports to all parts of the world.

Careful production of Ceylon tea

Green tea from Ceylon is a rarity, and the vast majority of plants is processed into black tea. The production here is similar to the production of other black teas: After the harvest from December to March, the leaves are first well ventilated to wilt to oxidize later at about 30 ° C. For this, the tea leaves are rolled, because only by breaking up the cell walls, the essential oils and flavors unhindered. Here the tea gets its peculiar and highly esteemed taste. Toasting Thereafter, the sheets are sorted in a last step according to their size and then packaged as follows.

What happens to the tea depends on the region. The particularly high quality tea from the higher elevations of Sri Lanka is pure and unmixed sold as teas from the lowlands refine the various mixtures and appear for example in the typical East Frisian. Real Ceylon tea, which was cultivated in Sri Lanka, both packaged is, incidentally, easily recognized by the state coat of arms on each package tea. It shows a gold lion holding a sword, surrounded by circular arranged lotus leaves and a picture of the sun, the moon and the Dharmachakra (the Buddhist "Wheel of Law").

Versatile preparation of Ceylon tea

Tea is very robust hard water insensitive. You can use to prepare its also very calcareous tap water without fear of deterioration of flavor. As usual with many black tea, the infusion should pull at about 90 ° C, only a few minutes. Prepared according to the traditional European method, the tea is poured into the pot with water and is either in a strainer or the tea bag. While fragmented tea ( broken tea ) could pull enough in the bag and in the sieve after two to four minutes, whole leaf tea should ( Orange Pekoe ) are taken after about a minute from the pot.

After the traditional Indian style tea with milk and sugar is heated in a pot, where it simmers slightly up to ten minutes. Then the finished tea flows through a sieve into the pot so that the leaves or pieces remain. This variant results in a very sweet tea, which receives a mild contrast to the harsh, strong aroma of the milk and the sugar.

The preparation according to Russian tradition takes place in two steps. First, in a special pot, the samovar a brewed tea concentrate. For this, the tea takes between three and five minutes. Often there is a tap on the belly of the samovar, from which the concentrate flows into a glass or cup. In the second step, the concentrate is poured into the cup with the desired amount of water. In this way, the tea must be prepared only once, yet everyone has the opportunity to choose the strength of the drink as it fits their preferences.

Stimulating effect and strong flavor of Ceylon tea

To the Ceylon tea is said to have a very bitter, spicy and strong taste, connoisseurs appreciate its light citrus flavor. Ready brewed, the tea has a golden color and thus lies between the very dark Assam and the more light-yellowish Darjeeling. The caffeine content is relatively high at about 50 mg per cup. So that the tea has a very stimulating effect that will happen slower, the longer could pull the infusion.

In addition, the tea from Sri Lanka enjoys the health benefits that come in very many different ways to use. So he expanded like most black teas blood vessels and thus ensures a better blood flow throughout the body. An increased concentration and improved performance are the result. The tea can act cough expectorant and reduce symptoms of asthma, it also contains important vitamins and minerals. Against diarrhea and mucositis he can help. But because he must take very long for the application should not be done too often, because it also form components that burden the stomach and liver over time. Several studies conclude that the tea strength the immune system and thereby help to fight tooth decay, when'll only flushed once daily with some black tea.

There have been numerous studies done that should occupy a prevention of various types of cancer by regular tea consumption. Unique results can not show themselves and only in relation to prostate cancer, there are studies that suggest such an effect. Reliable statements can be on that basis but not yet meet.