Tea
The second most consumed beverage is tea. Interestingly tea produced worldwide come from only one type of plant, named "Camellia sinensis". But how the plants into a drink? Tea made by steeping processed leaves, buds on the tea soak in hot water for several minutes, a wide variety of tea tastes, aromas and colors can stimulate the drinker. If you like drinking tea, but just never had the opportunity to learn more about it beyond the fact that you enjoy it, you should know that there are thousands of types of tea offered on the market today. Nuances in the flavor comes from the area of cultivation and methods of processing tea leaves. This is a processing technique that produces four simple tea categories are considered art of tea. In its most basic form, the processing is taking the raw green leaves and how much oxidation (or fermentation) should be performed prior to drying. Oxidation is the reaction of the enzymes contained in tea leaves when it is damaged, bruised or crushed.
The first category is black tea. Black tea is Camellia sinensis leaves more than 8-24 hours after exposure to the open air. After the leaves are picked, let the water it contains evaporates in the air the way. You may have seen it happen on the flowers that are left without flushing. The leaves curl and begin to dry. Once part of the process, tea leaves collected into rolls that encourage oxidation. When fully oxidized, the leaves turn black. Tea producers then put the tea leaves into the final drying period before sorting and packaging them.
Oolong tea is another tea category and is considered the most difficult of the four types of teas to process. The best way to describe oolong tea is that it is different between green and black tea. This is because the leaf is only partially oxidized during processing. As with black tea, the leaves spread out to dry for 8-24 hours, but after that, in ombang-tossed in a basket in order to create a bruising and partial exposure to the air. The final step of steaming the leaves, which neutralizes the enzyme in the tea and prevents further oxidation.
Green tea, almost like white tea. This type of tea is also lower caffeine and has higher antioxidant properties. The whole process of making green tea prevent the oxidation mengambillangsung of leaves. Although the tea leaves are sometimes laid out to dry for several hours, then, to neutralize the enzyme and prevents further oxidation, the leaves steamed. This is a technique that produces very preservation of the enzyme that has recently become the focus of medical research. After the steam leaves are rolled, still quite green in color.
Finally, white tea has recently become a popular item in the west because it is at least processed tea and thus tastes the most like fresh leaves. White tea is made from tiny buds of the tea plant. Again like green tea, white tea steamed to prevent any kind of oxidation, and great care taken to avoid bruising or destroy the tea. Dried buds have a silvery appearance.
The first category is black tea. Black tea is Camellia sinensis leaves more than 8-24 hours after exposure to the open air. After the leaves are picked, let the water it contains evaporates in the air the way. You may have seen it happen on the flowers that are left without flushing. The leaves curl and begin to dry. Once part of the process, tea leaves collected into rolls that encourage oxidation. When fully oxidized, the leaves turn black. Tea producers then put the tea leaves into the final drying period before sorting and packaging them.
Oolong tea is another tea category and is considered the most difficult of the four types of teas to process. The best way to describe oolong tea is that it is different between green and black tea. This is because the leaf is only partially oxidized during processing. As with black tea, the leaves spread out to dry for 8-24 hours, but after that, in ombang-tossed in a basket in order to create a bruising and partial exposure to the air. The final step of steaming the leaves, which neutralizes the enzyme in the tea and prevents further oxidation.
Green tea, almost like white tea. This type of tea is also lower caffeine and has higher antioxidant properties. The whole process of making green tea prevent the oxidation mengambillangsung of leaves. Although the tea leaves are sometimes laid out to dry for several hours, then, to neutralize the enzyme and prevents further oxidation, the leaves steamed. This is a technique that produces very preservation of the enzyme that has recently become the focus of medical research. After the steam leaves are rolled, still quite green in color.
Finally, white tea has recently become a popular item in the west because it is at least processed tea and thus tastes the most like fresh leaves. White tea is made from tiny buds of the tea plant. Again like green tea, white tea steamed to prevent any kind of oxidation, and great care taken to avoid bruising or destroy the tea. Dried buds have a silvery appearance.
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