GerhardtMccraw229
出典: くみこみックス
Where Do Different Tea Blends Originate from
Tea comes in various blends, such as green, white, and black teas, as well as yerba mate and oolong tea benefits - all of which are caffeinated. When teas are produced, each blend, however, doesn't come from another plant. What plant tea comes from varies with location, with teas from China and Japan coming from one tea bush and teas from India and Sri Lanka originating from another. Tea blends, in addition to the antioxidants in the blend, are made from the procedure between picking and blending the leaves. Generally, combinations of allowing the tea leaves to wilt and when they are oxidized create various blends.
The plant that caffeinated tea originates from is Camellia sinensis, an evergreen plant that grows in tropical and sub-tropical climates like those who work in eastern and south Asia, although tea plants are actually grown as north as Seattle and Cornwall, UK. In order to grow, tea plants need fifty inches of rain each year and acidic soil. In addition, tea grown at higher elevators has a tendency to produce higher-quality blends, because the plant is permitted to grow slower. The tea that you simply see inside a bag or perhaps in a loose blend, however, is only picked from the top two inches of a bush. The top two inches, known as flush, grows again every seven to 10 days. If allowed to continue growing, the tea bush would eventually become a tree.
The types of Camellia sinensis varies using the location that is grown. In China, as well as in Japan and Taiwan, the types of tree is C. sinensis sinensis, an inferior leaf species. Assam tea, the blend grown in India and Sri Lanka, is a larger leaf tea that passes the species C. sinensis assamica. Generally, teas in this region, including Ceylon blends and Indian black tea, but Darjeeling doesn't. Additionally, a third species are available in Cambodia, C. sinensis parvifolia, a tea bush with medium-sized leaves.
How would be the separate tea blends created? Once the tea foliage is picked, they go via a process called enzymatic oxidation, that is heating the picked leaves to deactivate the enzymes inside them. The leaves, before being oxidized, may be wilted or dried. For black tea, the foliage is heated and dried at the same time. White tea, on the other hand, is neither wilted nor oxidized, and an offshoot of white tea, yellow tea, has got the same process, however the foliage is permitted to "yellow" or age slightly afterwards. Green tea is similar, too, just the leaves are wilted. Oolong tea, generally a stronger flavored black tea, has leaves that are wilted, bruised, and partially oxidized.
