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Tea is a universally popular drink that warm in winter, summer will strengthen and cooling. Not only the Arabs have the habit of drinking hot tea in hot days just because it brings them refreshment. For example, such a green tea with mint will refresh you even in the biggest heat.
For true tea is considered black and green tea, which is produced from the leaves of Chinese Tea, known as Camellia Sinensis. Chinese monks and European merchants him later transferred to Japan and Sri Lanka (formerly called Ceylon), where it spread to other countries. Today is its cultivation spread over a relatively wide geographic zone of Asia, Africa, South America, Oceania and Australia.
The finest teas grow in the highest altitudes. The quality of tea from higher elevations positions is given by the fact that the sheet grows more slowly and thus has more time to develop flavor rich substances. Teas from low-lying areas are usually thicker and darker pickle. Even these can achieve high quality. Today in the world distinguishes more than 3,000 kinds of tea, each of which has its own character, most of the regions of origin.
During the manufacturing process, the tea leaves are divided according to their quality in each class, so. Tea-leaves Grades that reflect the specific characteristics of tea, its color and flavor. The quality of the sheet, and thus the quality class is derived not only from the area of cultivation or varieties, but also harvest time, with the highest quality reach the first youngest leaves called. Orange Pekoe (BOP) and the lowest quality then leaves processed to a fine powder .
According to individual classes are distinguished:
OP - Orange Pekoe
Broken Pekoe (BP)
Broken Orange Pekoe (BOP)
BPS - Broken Pekoe Souchong
FOP - Flowery Orange Pekoe
Dust - Tea dust
FBOP - Flowery Broken Orange Pekoe
GFOP - Golden Flowery Orange Pekoe
GBOP - Golden Broken Orange Pekoe
Fannings - Approx. 1 mm big tea particle
TGFOP- Tippy Golden Flowery Orange Pekoe
GFBOP - Golden Flowery Broken Orange Pekoe
FTGFOP1 - Finest Tippy Golden Flowery Orange Pekoe 1
SFTGFOP - Special Finest Tippy Golden Flowery Orange Pekoe 1
Black tea is one of the most commonly consumed čajův in Europe and all over the western world. Tradišční black teas come from China, India, Nepal, Ceylon, Vietnam, Kenya or Tanzania. Among the world leaders include Ceylon black tea. Ceylonnský tea is considered the best due to ideal climatic and natural conditions, which have traditionally grown. Tea plants are growing in height before two thousand meters above sea level and guarantees the quality manual harvest. Impact on quality has also packaging. Idální is when this is done directly in the plantations, which contributes to its freshness, which is the quality of tea drinks important as with coffee.
They unfermented tea and used them also completely different classification system than black tea. There is no unified system, and most every country has its own rules on labeling.
Secret achieving high quality of tea is, like coffee, blending His numerous species. Mix tea is a kind of art, which are engaged in businesses that tea grown and packed. No two teas are the same, even when they come from the same land. Mixing tea adds subtle tones and flavors.
CUTTING Cutting or Loose?
Disregarding special tea houses, most common way of serving tea in common Horeca establishments tea bag is that compared to repose does not require special training - no need to measure the exact amount even then pour it through a strainer
It is not only easy preparation but also the choice of taste. Routine is to allow the guest's own choice cuts of tea from a menu of different species. The popularity of tea in tea silk pyramid bags - for their quality, fragrance and the character of a higher quality of freshness achieved in that the tea is packaged directly on plantation. Hebvábné bags are also in our collection and the collection of pyramid bags.
STORAGE OF TEA
Improperly stored tea is losing rapidly its distinct flavor and aroma. Tea is a product with a long shelf life. Very easy, however, it traps moisture, odors in the area. Durability therefore has considerable influence storage method. Nevjhodnější to preserve the original quality of the tea tins, in them is usually dispatched higher quality tea.
Principles for the preparation of tea
Besides the tea leaves themselves are crucial for a good cup of tea, water quality and appropriate length leaching. For true enjoyment of tea it is necessary to observe the following principles:
Water preparation should be always fresh and cold.
Vou Bring to boiling point. Boil it maintain only briefly to her not disappeared from acidic substances, which are important for the release of the distinctive aroma of tea.
Applying a preheated pot or cup.
Tea leaves or tea bag, pour in the case of black tea with boiling water. When preparing green tea water should be cooled about 75 degrees Celsius. Always, but must first pass the boiling point!
Black tea is leached three and five minutes, green maximum of three minutes.