General Instruction for preparation tea

For optimal enjoyment of tea, the water should be fresh, soft and free of chlorine. It should always be considered the manufacturer's dosage and withdrawal times. However, one can assume the following rules of thumb:

BLACK TEA:

When black boiling water should be used to dissolve the fine flavorings from the sheet. A stimulating effect is min at an infusion time 2 to 3 achieved.
Drawing with increasing duration, the first caffeine dissolved by the tannins (tannins) is bound. Thus, the longer pulling tea no longer seems so stimulating.

GREEN TEA:
Green tea should be brewed generally colder. Green tea can be brewed between 50-80 degree hot water. Brewing times varying between 30 seconds and 3 minutes. 2nd Infusion is usually the better. For optimum enjoyment, give special attention to the manufacturer's recommendation.

WHITE TEA:
White tea also should not be brewed too hot. 70 -90 degrees, with a maximum of 3 minutes steeping time here are usually recommended. Even the white tea can be brewed several times. Each infusion will have a different taste level.

YELLOW TEA:
Sensitive as green or white tea, yellow tea with the 80-95 degree hot water should be brewed.

ROOIBOS, HERBAL TEA / FRUIT:
Preparation - Herbal and Fruit Tea
Since ingredients and volume of herbal and fruit teas are very different, there is no general statements on the preparation. Then let the tea brew five to ten minutes.

Tea cultivation and harvesting

Green tea, white tea, oolong tea and black tea come from the leaves of the tea plant Camellia established, the Thea sinensis and Thea-Assamica. An evergreen related to the camellia. Today the world is mainly crossbreeds, Assam hybrids grown.

The quality and taste difference is caused by the cultivation and processing condition. The cultivation area, the altitude, the climate, the Planzentyp and care in Pfückung and processing of tea leaves affect the taste and character of a type of tea ..

For the upscale tea quality, the two youngest leaves and leaf shoots (Tip) are harvested by hand. The world production of high-quality leaf tea is low and much of it is intended for the German tea market.

In China, Formosa and Japan, the tea leaves are processed mainly to green tea, primarily for their own consumption. In Assam, South India, Sri Lanka, Indonesia and Africa, mostly black broken tea and CTC Fanning is produced
Due to the increasing automation on the tea plantations, most of the world production is produced as broken tea. These are mechanically crushed leaves as Broken, Fannings and Dust Tea for the tea bag production. Here, especially in the deeper layers, also pesticides and fertilizers used to increase income. However, the residue levels of pesticides are very low compared to other food and tea are also slightly soluble in water.

With high quality, produced with care tea residues were in the numerous studies undertaken by the German tea trade, only rarely detected.

In the northern Indian Darjeeling tea growing area, most of the tea harvest is produced as a leaf tea of ​​high quality and, due to can be largely dispensed with the use of pesticides by the altitude.

Apple Tea

Apple and rosehip shells are easily in the oven at 50 ° C overnight to dry. Then you can enjoy them as a sweet fruity tea.

Ingredients

100 g of dried apple peel of organic apples , 25 g of dried rose hips (from the pharmacy) , 3 cinnamon sticks

Step 1
May cut apple and rosehip shells into small pieces. Break the cinnamon sticks into pieces and crumble coarsely in a mortar. Mix everything and packed in cans or as a gift in cellophane (then best not equal a jar of honey or candy sugar with a little bag to pack). For a great cup of tea tea blend with 1 tablespoon boiling water over and let stand for 10 minutes. Strong sweet with honey or sugar. A little lemon juice to taste.

Tea from India

INDIA - ASSAM

The Assam tea growing area is in the northeast of India, situated on a plateau at 1000 meters altitude on both sides of the Brahmaputra flow in a tropical climate. This area was one of the tea plant, the 'Thea assamica' discovered, which can be compared to China shrubby plant 'Thea sinensis' to 20 feet high

In about 2000 a strong and spicy plantations of tea with dark infusion grows. Assam is also the basis of a good East Frisian blend. This tea also reveals its spicy character with the addition of candy sugar and cream.

INDIA - DARJEELING

In the north of India, on the southern slopes of the Himalayas, around the town of Darjeeling, the tea gardens at altitudes up to 2000 meters, near the vegetation line. The tea plants here have a slower growth, and the leaves develop in strong sunlight, a very flowery and fine tea flavor rich in content.

The tea leaves are picked by hand in Darjeeling. These are the ideal conditions for a delicious tea variety with unique character, and is known for exquisite Darjeeling top varieties as "the champagne of tea". Each Darjeeling tea gardens has its location, soil conditions and the type of crops grown an individual character.

INDIA - SIKKIM - Dooars - NILGIRI

Apart from Darjeeling and Assam, India has another important tea-growing in the Northeast and in the mountain ranges in southwestern India. Here large quantities of tea are produced, especially for the growing domestic market in India is black tea, boiled with milk and spices, the national drink.

The province of Sikkim lies in the Himalayan mountains, north of the Darjeeling tea growing area. Sikkim tea has a character similar to Darjeeling tea, with a little more strength and body

The Indian province of Dooars lies geographically between Assam and Darjeeling, in the foothills of the Himalayan mountains. The tea from Dooars is aromatic with a slightly spicy character and with light brown brew.
Significant tea plantations in the southwest of India. In the Nilgiri Hills and Travancore. This tea grows from 200 to over 2500 meters in height. South Indian tea's flavor and color to the lively Ceylon tea similar

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.

Turkish apple Tea

This fruity tea with apple pieces very tasty even without additional flavor! Pure dried apple pieces, can also be eaten!

Ingredients

50 g of dried apple rings
1 liter of soft water or still water
2 tablespoons freshly squeezed lemon juice
6-8 tsp sugar

Step 1
The apple rings chop and place in a pot. Pour in the water and bring to a boil over medium heat everything, then remove the pan from the heat and let the apple tea draw for 20 minutes.

Step 2
Add the lemon juice and sugar as needed, fill the tea through a strainer into tea glasses and provide additional sugar to sweeten.

Black tea protects the teeth

This is one of the lesser known modes of action of the black teas , especially as more commonly the opinion is widespread that smoking, drinking coffee and so too does the tea drinking leads to unsightly discoloration of the teeth. This is true. However, that was in the discolorations that may be caused by the black tea ingredients are proven prevent tooth decay.  

This is the polyphenols, which prevent the mouth that the ingested starch can be converted to glucose. That this transformation already taking place in the mouth, one can easily notice, by keeping a piece of dried hard bread for a long time in the mouth and chews. After some time, one finds a sweet taste that was not there before.This is due to the glucose formed here. However, this also represents the food for acid-forming bacteria, which are located in the oral cavity and the main cause of tooth decay are considered. 

If due to the tea polyphenols contained only now no glucose is formed, it lights up quickly, that this also means the emergence of tooth decay is prevented. Moreover, some physicians are of the opinion that the now diminished metabolism of the acid-forming bacteria also to a reduction of bad breath leads and therefore recommend daily drinking of tea or repeated rinsing of the mouth with it. provides tea is another for dental health relevant material - The fluoride .
Firming function of the tooth enamel Flourids is almost known to all people, at the latest, when they become parents. Because to the primary care of newborns and infants aged up to one year is the gift of fluoride tablets that are prescribed by a pediatrician. adults get these tablets no longer prescribed, but this does not mean that they do not need fluoride for their teeth today. This will now be fed by the daily mixed diet. If you've considering, which industrial processes nowadays is subject to our food, which is rather doubtful. So it's of great benefit that tea such a high fluoride content has, more than any other food.