Chloe Rene Fragrances

Basic information about tea. 101 – Type tea or taste, do you choose?

Over 3000 different varieties of tea in the world you choose to do? You choose the particular type of Tea, you can do or choose the flavor you like best?

Surprisingly, all tea comes from the same plant Evergreen. – Thea sinensis, of the two species most common. – Camellia sinensis and Camellia assamica and taste characteristics, types of tea are determined by region growing. – Climate, soil and altitude. – Including how to brew tea processing.

The first step in the production of tea either. Other occurs when the tea harvest, or "plucked," with two hands on the leaves and bud sprouting. Leaves and then spread out on a long tray of warm temperatures. To promote moisture loss of approximately 50% is called withering. Leaves wilt, then rolled a few times the machine will help to release the oil, leaves and fruit, and then they left. Out in the open air for several hours. The open air stage is called "fermentation." It did not really process "fermentation" to speak. – It's actually occurring in the oxidation process. Tea leaves absorb oxygen by a chemical change, and therefore their impact on the taste and color of tea. After the fermentation stage is passed, then leaves. Through the dryer to stop the oxidation process. When thoroughly dried tea is ready to order and taste testing.

Depending on how that can be used to produce tea. Divided into four different categories. : Black tea, oolong, green and white.

Black tea.

Black tea is withered,. Fully fermented and dried. Black tea leaves at least similar nature. Production and variety of black tea a very different regional growth among various Black tea should be strong, good and fresh brew,. Red or amber

• Assam (India) – rich, bold flavor with alcohol Eฅe. malty flavor strong, clear and dark red brew. It was delicious with the milk.
• Ceylon (Sri Lanka) – A very aromatic brew with amber – Gold completely full. Astringent taste, sometimes described as the "Fruit Kitty" or "biscuity.". Goes well with a little milk.
• Darjeeling (India) – a rare and most famous black tea. Superior because of the climate of growth and height It has a different taste for each growing season; First Flush with a light astringent and exciting. Muscatel aroma and green, sometimes taste, "Flowers" and the second flush is "fruitier" around a lot darker and less astringent taste and full-bodied Both provide different degrees of muscatel taste and rich golden brew with a red
• Keemun (China) – a light fragrance. Orchids and a variety of makers red Flavor is mild with a hint of sweetness,. Alcoholic Eฅe new, and like wine.
• Lapsang Souchong (China) – black tea with a smoke smell and taste the difference,. Since tea leaves are withered over pine open fire. Red makes a rich brew.
• Nilgiri. (India) – the bright and smooth, well rounded. "Han fruit, mellow flavor.
• Yunnan (China) – fast,. Rich, mild or spicy, a little "taste" with fragrant flowers, apparently With the name "mocha tea" is yellow, red and full-bodied

Oolong tea.

Oolong tea, withered,. Partially fermented and dried Oolongs between black tea and green in color and flavor with less caffeine and so on. orangy brown to dark brown brew. Oolong tea should be. Very mellow,. Sensitive and "Fruit Kitty" flavor. To complete some delicious "nutty."

• Darjeeling (India) – Best Oolong surface of the fruit flavors. unripened a pale yellow brew.
• Formosa (Taiwan) – through the fermentation period longer than others. Oolongs other, so it is darker in appearance. It has a bright amber brew. – Light brown and features a delicate "Fruit Kitty" sometimes "nutty" taste and smell great.
• Pouchong (China) – Oolong marinated at least it falls between green and oolong tea. It is often used as the base for jasmine tea is more fragrant tea. But it is very soft, sweet and soft,. Orangy brown brew.

Green tea

Green tea all across the oxidation process. After you shrink, if it is steamed or heated immediately via shot or pan to prevent oxidation. It is steel, then rolled and dried. Green tea leaves, most similar in its natural state. Higher grades of green tea Fu Miller,. Flavor more complex and there will be times lower grades. Green tea should be. Yellow, pale green brew and taste should be smooth and fresh. – Very light and delicate.

• Bancha (Japan) – very similar. Sencha, but for the quality content and caffeine decreased taste decline.
• Chun Mee / Precious Eyebrow (China). – To smooth the flavor. Clear yellow brew.
• Genmaicha (Japan) – Sencha tea mixed with medium-quality rice, toast and sweet corn. popped it to light brown. Fresh brew with the flavor a little "smoke" or "crazy."
• Powder / Pearl Tea (China). – Strong – a copper brew. greeny with spicy
• Gyokuro (Japan). – The most refined and the cost of Japanese tea. It has a mild aroma and smooth,. Mild, sweet taste.
• Lung Ching. / D Dragon (China) – a delicious smell fresh and delicious. A clear yellow brew with a sweet little Aftertaste
• Matcha. (Japan) – tea made from the leaves. Gyokuro used in traditional Japanese tea ceremony. A jade green brew. Color and flavor are very strong. – Makes a great iced tea.
• Sencha (Japan) – Description of the live mix of bitterness and sweetness. Smell green flavors vary in strength according to the season. plucked brew is clear and bright,. Light green

White tea

White tea is unfermented – it goes to the lowest of all the processing of tea. Tea young eyes are plucked before they open and Or not oxidation rolling they will shrink and then immediately dried by steaming. Coil with silver eyes, white appearance is the name. Most white tea produced in China. (Fujian Province) and Sri Lanka. Is produced in limited number. And is therefore more expensive than the other three types of tea. It produces subtle flavors in the cup. – Fresh and mellow with a hint of sweetness and a little "flower" flavors. The color of the brew should be very soft – the color of straw. White tea is very rich in vitamin

• Yin Zhen / Silver Needle (China) – it tastes sweet and the flowers and the brew is very pale.
• Pai Mu Tan / Peony white. (Chinese) – very smooth, soft taste, smell fresh. Brew is clear and soft.

Once through the production process and is based on that Quality, the variety of each tea from the market, whether as a single source or mix tea with tea from other countries. Other countries / regions in combination. Many consumers buy the tea from a single source. Estate, or specific to gardening, and quite enjoy a little taste patterns that may occur each year due to fluctuations in the climate of tea in the region. While some retailers. Good tea, like tea to their customers, which often taste the same from the first purchase to fifty mix of the tea is different to ensure consistent quality. Taste, and in each year.

Whether you choose your tea by typing or by taste, it all depends on your personal tastes and preferences. People who like very light. Tea has caffeine and taste a little light should lean towards buying a white or oolong tea. People who like aromatics, "herby," the iced tea, green tea should be purchased and at Like an even more robust dark brew should look to buy black tea.

However, when you can do or choose the type of tea flavor and your ready to buy. Make sure the tea leaves, fresh and smells about the same size. Never buy tea that looks dull. Leaves should be and it should not be a stick or early in the mix. And finally, when you brew your tea should look for bright washing,. – Tea for quality and taste should not be a fool,. Muddy brew. About the Author

Mary E. MacDonald is the owner of The JavaPot, an online tea and coffee shop that offers a premium line of at gourmet whole bean coffee and loose leaf tea, with an emphasis on organic products. You will also find more great articles, some unique coffee and tea -related gift items, delicious recipes, and product reviews. Check out The JavaPot for more details about current coffee and tea offerings.

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