Red Tea, Expensive as Gold

The History of Red Tea

Red tea became commercially with ethnic groups on the borders of China tea leaves obscuring green. During Qing Dynasty it was as expensive as gold. In the year of 1732, the governor of the province of Yunnan, Eertai, sent Pu-erh as a tribute to the emperor and it began to be very famous, and has been marketed in Europe for two hundred years.

Red tea was known as a beautiful tea in European countries and loved by the royal families of both Eastern and Western kingdom. These raw teas were from diverse backgrounds and were meant to be inexpensive. Dark teas are still the main drink for ethnic groups in southwestern border. Until early the year of 1990, it was the third major category of tea produced by China especially for this market segment.

There had been no standardized process for darkening of Pu-erh to the post-war years in the 1950’s, where there was a sudden increase in demand in Hong Kong, due to the concentration of refugees in the continent. In the 1970s, the process of improvement was brought back to Yunnan for further development, which has led to different production styles today.

In recent decades, it has become more common in tea oil to be sold as a finished before it gets dark product. This is called Sheng Cha, or "crude tea". Tea leaves are supposed to be gradually darkened by exposure to environmental elements during storage. Those who are truly post-fermented type is given a name relative or Cha Shu "matured" tea. Pu-erh appropriate selections can mature to acquire a better flavor and becoming a perfect drink for your tea time.

Not all Red teas are Puerh

It is a fact that the area Pu-erh teas is the largest producer worldwide today, but not the only, so the red Puerh would become only a range within the fermented teas and aged. In China, we found other regions have also developed this technique and even as we see other countries trying to copy the ancient Chinese tea secret.

Red teas from other regions of China and even other countries are still a rarity in the world of tea and while the amount of red tea consumed in the world actually comes from the area in Yunnan. But we must note that, not all red teas are Pu-erh, and not all Pu-erh are red teas.

Ceylon Tea, a High Quality Beverage

Sri Lanka, Ceylon until 1972, is located in south of India in the Indian Ocean. It is the fourth largest tea producing country in the world. The sector is a major source of revenue and employs over a million people directly or indirectly.

However, it was the quintessential coffee cultivation on the island until a series of plagues decimated the plantations. Tea was introduced as a cash crop in the second half of the nineteenth century and its production increased exponentially in 1880. At the end of this almost all coffee plantations in Ceylon tea had become.

Humidity, low temperatures, winds and rains in the central highlands, create a climate that encourages the production of high quality tea.

Harvesting is done traditionally by hand, a large proportion of the workforce are young women of ethnic Tamil, often with very poor working conditions. With great skill usually they pluck two leaves and a bud to produce a high quality product. As in other places several harvests are performed during the first being the most valued.

The leaves collected are taken quickly to factories where excess moisture is removed in the sheet. Once dried, the tea leaves are rolled and placed in a rotating cylinder, this method serves as catalyst for the reaction of the enzymes with oxygen. Then it allowed fermenting at room temperature so that fermentation times vary according to heat and humidity. Finally, when the blade changes to a bright copper color is introduced into a cooking chamber to prevent more carbon chemical reactions.

This production method gives the drink a peculiar flavor, plus a deeper color and an intense citrus aroma. It is used alone and in blends as the famous Earl Grey the English Breakfast.

While the bulk of the production of black tea are green tea plantations is mainly producing in stocks of Assam variety. It is grown mainly in Idalgashinna and usually has a fuller body piercing, and the characteristic nutty flavor of Assam teas. It also produces some white tea in the area of ​​Nuwara Eliya, grown to more than 2000 meters resulting in a delicate infusion with hints of pine and honey.

The Tea Board of Sri Lanka checks every shipment of tea exports to ensure product quality. The logo (Lion) on the package ensures that the tea is produced in Sri Lanka. Teas are divided into three groups based on height and geography of the land on which it is grown.

The name "Ceylon tea" or "tea from Sri Lanka" is still regarded as a sign of quality and its prestige has worldwide.

What is Assam Tea?

What is Assam tea?

Two main varieties of Camellia Sinensis are used for the production of tea in the world: the small Chinese plant leaf variety (C. sinensis sinensis) and plant large dark green leaves Assam (assamica C. sinensis), used mainly for black tea.

The state of Assam in northeastern India, which originated this variety, growing region is the world's largest tea production surpassed only by the South of China, and where half the tea is produced from from India. Located on both sides of the Brahmaputra River, and between the border Bangladesh and Myanmar, it experiences heavy rainfall during the monsoon period with high temperatures creating a greenhouse effect, with a relatively dry, cool winter.

Cultivated mostly in the lowlands near sea level, unlike Darjeelings and Nilgiris teas grown in the highlands, is known for its body, briskness, malty and strong and bright color. Assam teas or blends containing it are sold in English-speaking countries like energizing breakfast teas like the popular English Breakfast.

Although known for its production of black tea in the region small amounts of green and white tea with distinctive characteristics are also produced.

The tea is generally harvested twice. The first wave is made in late March. The second collection later is the most precious "Tea Tippy" sweeter and fuller.

The organic concept

Slowly, the region is interested in the concept of organic, sustainable and profitable agriculture. The funny thing is that it does follow the principles of ancient Indian and Ayurvedic medicine Vriksh. This system of traditional medicine has its own processes for creating organic fertilizer from virtually anything, even pollutants diluted with other materials that can produce good fertilizer.

The tea industry in India burdened by rising production costs and falling prices is increasingly more interested in decontaminating rural and buyers at the same time get more and more aware of sustainable production methods.

What is Darjeeling Tea?

Grown and produced only in the district of Darjeeling, north of West Bengal in India, arguably the finest and most sought tea in the world, the Darjeeling tea is also known as the champagne of teas.

It is grown in the mountainous region between 750 and 2000 meters and tea bushes are nurtured by intermittent rainfall, sunshine and moisture laden soft mist. The soil is rich and the hilly terrain provides natural drainage for the generous rainfall. Gifted with these natural elements, the simple fact that 10 million kg. Darjeeling tea is produced annually by the Darjeeling district, it has made it even more exclusive and desirable.

The Darjeeling logo was launched in 1983 by the Tea Board of India, to avoid the numerous forgeries that make this tea, verify that the package contains 100% pure Darjeeling, not mixed with other teas.

Unlike most Indian tea, Darjeeling is normally Chinese variety of small leaves of Camellia sinensis (var. Sinensis) instead Assam plant, large leaves (C. sinensis var. Assamica). It is produced and sold commercially as "black tea", but almost all of them have incomplete oxidation (<90%), which are technically an Oolong. Also less oxidized teas, Oolong and green, and even a growing number of states are currently produced are also producing white teas.

Tea pickers, well aware of the popularity of the product, pick only the finest two leaves and the bud to enhance the unique flavor that has been described as "Muscat".

The Darjeeling tea flavors differ from season to season. According to the harvest period, they can be categorized into:

First outbreak: It comes just after the winter with spring rains. The leaves are tender and bright green. It produces a soft, a bright tea.

In between- second outbreak this period until June, is famous for its outstanding quality. The blade has a purple bloom. Tea has more body, amber and slightly fruity taste, it is during this period that the famous "Moscatel" flavor is more pronounced.

Harvested in the rainy season, the wilting is lower, consequently it is more oxidized and also is a stronger tea while retaining the character for which Darjeeling is known. Usually it sold at lower prices, is exported rarely and is often used in the Masala Chai.

Autumn: It is harvested after the rainy season, the tea has a coppery light, a more complete body, but its flavor is less delicate with less spicy tone.

Nearly 70 percent of Darjeeling production is exported and the first two crops constitute about 65 percent of the annual income of the plantations.

Masala Chai, another way of enjoying tea

Chai means "tea" in much of South Asia and elsewhere. In the West the word Chai is used to refer to the "Masala Chai", a famous drink of the Indian subcontinent.

Masala, as it is called in India, is the mixture of black tea with cardamom, cinnamon, ginger, cloves, black pepper, cayenne and nutmeg. Although the ingredients can vary widely, the taste is always intense, fresh and slightly spicy. This tea is considered purifying and invigorating the nervous system, liver besides rebuilder.

A Different Version

The Kashmiri version of Chai is brewed with green tea instead of black tea and has a more subtle effect. In Bhopal, a pinch of salt is added. Other possible ingredients include saffron, anise, pepper, almonds, rose petals or licorice root.

Tea has grown wild in the Assam region since ancient times and has historically been used for healing purposes. Its mass cultivation was promoted by England in the nineteenth century, but tea consumption in India was low into the twentieth century.

It began serving the English way with milk and sugar, but it was the Masala Chai in its present form which has established itself as a popular beverage extending beyond South Asia to the world.

Street vendors carrying pots of Chai served in small clay pots that are discarded after each use. It is also a family tradition in India to welcome their guests with cups of Chai. Each family has its own recipe and method of preparation.

Preparation Methods

The simplest traditional method of preparation involves boiling a mixture of milk and water with tea leaves, sugar or other sweetener and whole spices. It is traditionally served from a certain height in a cup from a distance, so you can capture the essence and flavor of this drink.

In the West you can find different blends of Chai tea specialty stores. There are also liquid "concentrates Chai" that should only be diluted with milk or water, also marketed dry powder or granulated to prepare a similar way to instant coffee and packaged in tea bags. In all cases it is a rich and unique drink, but not as intense and delicate as traditional homemade preparations.

Some cafes have begun to serve a version of Chai latte with steamed milk as preparation in espresso and a new trend includes a mixture like spices for coffee.

The History of White Tea

A Chinese Legend

According to Chinese legend, about 5,000 years ago, Emperor Shen Nung was traveling through the countryside. The water was dirty and not suitable for drinking, so it was ordered to boil. Suddenly the wind blew a sheet of tea in a cup of hot water. The Curious Emperor leaf, steep then drank the brew. Then, the tea was born.

This beverage became admired during China's Song Dynasty (960-1279). It was the choice of the royal court and was given as a tribute to the emperor. The leaves and buds of white tea were ground into a silvery powder, which was then carried in containers during the Song tea ceremony. This was the inspiration for the famous Japanese tea ceremony.

Song emperor was known for his love of white tea. Hui Zong (1101-1125) became so obsessed with finding the perfect tea lost much of its empire.

The Ultimate Luxury

White tea is commonly like green tea, Oolong or black, it grows from the Camellia Sinensis plant, but in this case the leaves are picked by hand before they are fully open. They are still covered with fine white hair and white tea is called because of its careful elaboration, natural drying, the leaves retain their antioxidant content.

This tea contains most of the same organic and natural compounds found in the more mature green leaf tea, but some studies have shown that the antioxidant concentration is three times higher than in green tea leaves. Low in caffeine, but it has light and sweet flavor.

White tea is grown commercially in many countries around the world, not just in China. For example, India is also produces a large amount of tea every year, includes white tea, like Japan and Sri Lanka. However, white tea is still a specialty of the Fujian province in China. White tea is grown in many varieties and types, and can sometimes be difficult to distinguish. The poetic names that have traditionally given to the different qualities are certainly interesting, and give an air of mystery and exclusivity

During the following centuries, white tea powder and tea ceremony song were abandoned by loose leaf tea. In 1885, selected varieties of tea plant were developed for white tea.

For centuries, White tea was the ultimate luxury, reserved only for the Emperor of China. It remains rare, and unchanged until the nineteenth century, when they begin to cultivate different varieties and be exported to neighboring Asian countries, where the tradition of tea was very strong. Export to the West is a recent development in the history of white tea, and has only increased its demand in últimad decades, mainly due to the antioxidant benefits to health. However, strict rules about when and how white tea is collected and treated, delicate tea made from a rare, expensive and exclusive product, a concoction made for the emperors.