Tea

In this term there are other values, cm. .

Tea ( ? "cha", ? "tya"). Beverage, obtained by the welding or by the persistence the sheet of tea tree (Thea sinensis, Thea assamica or their natural the hybrid). In the broad sense - any deciduous or grassy infusion. By tea is also called prepared in a specific manner the tea leaf, intended for the preparation the beverage. The production of tea from the tea leaf usually includes the following steps:

• vyaleniye at a temperature 32 - ya0°.Ch for 4 - 8 h., with which tea leaf loses the part of the moisture and is softened,
• repeated twisting by hand or on the scooters, with which is separated the part of the juice,
• the fermentation, it is more precise, , allowing for that being containing in the sheet to the starch to be decomposed on , A to the chlorophyll on the tanning substances,
• the drying at a temperature 90 - 9shch°.Ch for and y0shch°.Ch for the green tea, that ceases and lowering the humidity tea to 3 - 5%,
• the cutting,
• the sorting according to the size of tea leaves and
• additional working.

Classification

On to the form and to origin tea is divided into:

• Thea sinensis: Chinese (Yunnan', Ulong, etc.), Japanese (sencha), formozskiy, Vietnamese, Indonesian, etc.,
• Thea assamica: Indian (Assamskiy, Dardzhiling, etc.), keniyskiy, ugandiyskiy, etc.,
• Hybrid Thea sinensis and Thea assamica: ceylon, Georgian, Azerbaijan, Turkish, Krasnodar.

Using the duration and the method :

• White tea - young kidneys and leaves, during the increase protected from the suns, and not subjected to oxidation.
• Green tea - is preliminarily frequently fixed with vapor of temperature 170 - y80°.Ch; continues not more than two days, after which it ceases by heating (in the pots, as it is accepted in or under the vapor, as it is accepted in ), or not at all is conducted.
• Yellow tea — , as green, but it is dried it is slower.
• Ulun, ulong or the red tea — continues from two to three days.
• Dark-blue (or blue-green) teas sometimes are called strongly oxidized (50-70%) uluny, close ones in its characteristics k to teas. By examples of such are tip they can be Formosa Oolong (classical), PU- eras, bey -Xao or bey -Xao In'chzhen' Ulun,
• (in is called red) - it is oxidized completely, from two weeks to the month, although there are shortened processes,
• Puer - it is made from ripe leaves, from the old bushes, after bringing to the state the green tea it is fermented in the precise sense of this word several years.

On the thread and mechanical processing of sheet the tea is divided into:

• baykhovyy (krupnolistovoy, broken, crumb or dust), cut and twisted (frequently by hand) by traditional method (usually in ). , assembled by hand (by cushions it is finger) and consisting only of the flower kidneys and upper two leaves (T.e. the youngest), it is called Orange Pekoe and it is further classified as follows:
  • OP (Orange Pekoe),
  • FOP (Flowery Orange Pekoe),
  • GFOP (Golden Flowery Orange Pekoe),
  • TGFOP (Tippy Golden Flowery Orange Pekoe),
  • FTGFOP (Fine Tippy Golden Flowery Orange Pekoe),
  • SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe).
• granulated, or CTC ("Cut, tear & curl") - after oxidation leaves are passed through those revolving the shafts with the small teeth, which cut and twist them. This method of thread gives less withdrawals than traditional, tea is welded more strongly and has brighter color, but less rich aroma. Method adapts, in essence, in and on ,
• green the brick tea, made from the tea crumb and the dust by extrusion c by preliminary searing and by steaming at a temperature 95 - y00°.Ch, popular in ,
• the brick tea,
• tea in the small packets, on which also usually goes the crumb and dust,
• dissolved tea.

Some chai undergo additional working, for example:

• additionally fermented Puer (see it is above),
• the tea Lapsan Cucjon (or Lapsang Of suchong) it smokes with the aid of the pine firewood,
• some forms of green are tip they brown.

There are many types of the aromatizirvannogo tea and tea with the additives - flower, fruit, etc. Most extended types: Grey's graph with the aroma of bergamot, jasmine, the tea with the fried rice, popular in .

Use

Tea is prepared by persistence in the course of different time in the hot (from 60° to boiling) water. The time of persistence and the temperature of water depend on the type of tea and tradition.

In any tradition the preparation and the use of tea usually is included in itself the following steps:

• general preparation for the tea drinking,
• measuring and the preparation for welding,
• heating water,
• podgotoka of dishes for the welding,
• welding,
• the flood of tea,
• strictly the drink of tea.

There are following traditions of the use of the tea:

• Chinese,
• Japanese,
• Tibetan- nomadic,
• Central-Asian,
• Indian,
• Russian,
• English.

Preparation (welding, ceremonies (Chinese, Japanese), samovar, two teapots, chifir'). With which they will give (sugar, milk, lemon, flour, oil, salt, soda, fat, pelmeni, honey, jam). Sweetnesses. When they give (ceremony, separately, with the dessert).

History

Earliest (medicine). Tan (beverage). 17 V (appearance in Russia and Europe). 19 V (wide acceptance, India, Ceylon).

Additional information sources about the tea

 Subject resource dedicated to the tea  	http://.shshsh.tea.volny.edu/
 Our English site 			    http://.shshsh.teatips.info/
 Japanese tea culture 		    http://.shshsh.chanoyu.ru
 Tea club OF "IST" 			                              http://.shshsh.east-club.ru/club/about.html
 Tea on Thursdays 			    http:to //.ezyue.ru/ib/thursday/
 Information resource about the market for coffee and tea   http://.shshsh.coffeetea.ru
 Tea portal 				    http://.tea.ru
 Tea in the living periodical 			    http://.shshsh.livejournal.com/userinfo.bml?user=.ru_.tea