Ceylon large-leaf black tea is the same. Black tea. Trade grade tea

When buying tea in a package, we are deprived of the opportunity to examine the contents, smell it, or at least evaluate its appearance. In this case, all that remains is to be guided by the data that the manufacturer indicates on the label. On the packaging you can read about the type of tea, the country of origin, quality marks indicating the purity of origin and control over its production, region of growth, variety, expiration date. Special designations in letters of the Latin alphabet indicate the manufacturing technology, size and quality of tea leaves. You can often see the inscription “bakha tea” on the label. It wouldn't hurt to find out what it is.

What is long tea

To understand what long tea means, you need to know that after processing, all tea is divided into three main groups:

Baykhovy.
Pressed.
Extracted.

The last group includes instant drinks, which are produced in liquid or powder form. Pressed tea, as the name suggests, is pressed. However, its main difference is not in the shape it is given (tile, disk or brick), but in the quality of the tea leaf. The coarsest raw materials (shoots of tea bushes and mature lower leaves) are pressed into bricks, and tea leaf crumbs and dust are used to press the tiles.

Long tea is the most common type, which we consider to be loose tea, since its tea leaves are not connected to each other. But this interpretation of this term is not entirely accurate. The word “bai ho” comes from the Chinese “bai hoa”, which translates as “white eyelash”. This is the name given to the tips present in its composition - unblown leaf tea buds with white fibers.

The more buds there are in tea, the more valuable and high-quality it is, the more refined its taste and aroma. In ancient times, Chinese tea traders sold their goods to Russian merchants, repeating the word “bai hoa” to emphasize its value. Merchants, without going into the subtleties of translation, realized that this word is practically synonymous with high quality.

Later, all high-quality loose teas began to be called long tea, in contrast to pressed teas, which were made from raw materials of poorer quality. This name has stuck with them to this day. Depending on the technology and methods of processing tea leaves, black (or red), green, white and yellow long tea, as well as oolong tea, are distinguished. The quality and taste of each of these types still depends on the presence of tips in the composition, as well as on their quantity.

Green long tea

Green long tea is usually divided into two types: leaf and broken (cut). The second category differs from loose leaf tea, which has whole leaves without damage. Green tea, unlike black tea, practically does not undergo fermentation (oxidation) and retains much more biologically active substances. Its infusion has a yellowish-green tint. The best drink is the one with the lightest infusion.

Black long tea

Black long tea differs from green tea in the production method. With the existing method of processing and production, it goes through the stages of withering, rolling, fermentation and final drying. Based on the size of the tea leaves, they are divided into three types:

sheet;
broken;
small.

The first category includes large-leaf black tea. Broken, or, as it is also called, “broken”, contains medium-sized tea leaves, and the small category includes seedings and crumbs. Each of these groups, in turn, is divided into categories depending on the quality of the raw materials used for production. Leaf is divided into four categories, medium also into four, broken into two. Each category is designated by a corresponding Latin abbreviation, in which all letters have their own meaning, for example:

T. - “tippy”, tea tips, thanks to which the drink acquires a delicate aroma and taste.
S. - “special”, selected, exclusive black long tea.
O. - “orange”, young whole curled leaves.
P. - "pekoe", mature leaves without tips.
B. - “broken”, broken tea leaf.
D. - tea crumbs.

Black long leaf tea has tea leaves of a very dark color, almost black. The stronger the tea leaf is rolled, the higher its quality is considered.

Other types

In addition to green and black, other types of long tea are produced:

Yellow. In China it is made from high-quality raw materials and is called “imperial”. It goes through the following stages of processing: drying, steaming (light frying), rolling and drying. This type of tea is classified as weakly fermented. Its infusion has an aroma with floral notes and has a significant tonic effect.
White. This species is considered elite and is produced from tips and young leaves. It has an almost colorless infusion, rich aroma and rich taste.
Oolong. It is produced by withering, rolling, short fermentation, roasting, re-rolling and drying.

Benefits and harms

The benefits and harms of long tea are determined by its chemical composition. The most valuable substances contained in tea leaves are:

vitamins A, group B, C, PP, K;
essential oils;
tannins;
microelements (iron, magnesium, potassium, etc.);
polyphenols (tannins, catechins, etc.).

It should be noted that the absence of a fermentation stage preserves a large number of useful elements in green tea. It contains almost ten times more vitamin C than black, and almost twice as much catechins, which have strong antioxidant properties. As for the harm of the drink, this relates, first of all, to the caffeine content. To minimize its effect on the body, you should not drink strong brewed tea in unlimited quantities.

Manufacturers

Black and green long tea packaged, like other types, are produced today by many tea countries. The main producers are:

China. Green tea produced in the southeastern provinces of China has always been considered one of the best. Today he also confidently holds the palm.
Sri Lanka. The best black long tea is produced here, which is known as Ceylon (since the former name of this island is Ceylon). High mountain tea produced in Sri Lanka is considered practically the standard of taste and quality.
India. Indian tea can easily compete with Ceylon tea in its taste, but is slightly inferior to it.

Black long tea is also grown in Georgia and southern Russia. The Krasnodar variety “Extra” is produced from the leaves of high-mountain tea bushes, which are collected and processed by hand. It is considered the most northern tea in the world. Recently, packaged drinks produced by many manufacturers have been gaining popularity. It can be either black or green. Often it consists of very small fractions of tea leaves, dust and crumbs placed in a bag. Manufacturers can also produce high-quality expensive long tea in bags, but it is much less common.

Tea is a drink that is loved by billions of people on our planet. And all thanks to its taste and aroma. There are many varieties of this drink that we use every day, but we have little understanding of the origin of their names. For example, what does “baikhovy” tea mean? Why is it called that way? What makes it different from others?

general characteristics

Tea is classified according to various criteria, some of which are the method of mechanical processing and the type of tea leaf. This is how tea is distinguished:

Loose or long grain;

Pressed;

Extracted or soluble.

The first type is the most common. It consists of many individual tea leaves that are in no way connected with each other. Where did such an unusual name come from? Its roots go back to hoary antiquity, to a time when one of the rarest and most expensive was called “bai hao”. Translated from the local language, this meant “white fibers.” But the merchants tried to inflate the price of their goods, so in front of foreigners they said “bai hao” about everything they sold. This is how Russian merchants first heard this word and, not inferior to their Chinese colleagues, used their interpretation of this saying for the same purpose, but in their homeland. This led to the appearance of the adjective “baikhoviy”, which characterized the tea variety as rare and high quality. Unfortunately, the drink that we buy in the store has long ago lost all connection with real “white fibers”. Nowadays, almost any loose leaf tea is called long tea.

There are many varieties that belong to this species. But the most common in Europe are only five. They are all very tasty and have their own special taste and smell. The first of them is black long tea. It is made by drying, after which the leaves are fermented, dried and sorted. It is very good for health, as it contains minerals (potassium, magnesium, calcium, phosphorus) that the body needs. This is the most consumed long tea. The finished drink should have a dark brown color. If the tea leaves have a grayish or light brown tint, then most likely it is a low-quality product. The tea leaves themselves must be tightly twisted: the tighter the leaf is, the higher the value of the drink itself. After all, it will have better taste.

Green tea

This subspecies is extremely useful, since its manufacturing technology allows it to preserve all its medicinal properties. First, it is treated with steam, then dried in a special way, which was borrowed from the Japanese, or rolled into peas using the Chinese method. Green long tea is actually green in color, but the shades vary significantly depending on the variety. If a mistake was made when drying the sheet and the temperature exceeded the norm, then the quality of the finished product deteriorates significantly. This miscalculation is evidenced by the dark green tint of the tea leaves. If it is lighter, then this is an excellent tea that has retained all the vitamins and minerals. Therefore, it will be very healthy and also the most aromatic of all varieties.

Red tea

This variety has the same manufacturing technology as black long tea, but its degree of fermentation is lower. This helps the tea leaves retain their best taste and aroma, but their beneficial properties suffer. The color of the leaf is quite interesting: the middle of the leaf has many shades of green, but the edges are darker, turning into black. It is very difficult to make, because the oxidation process must be interrupted precisely at the moment when the edges of the leaves acquire a red tint. Only after this does the tea leaves dry and curl. All this is repeated at least three times. This variety can be stored longer than others, as it is less susceptible to fermentation.

Yellow tea

This type of tea is also produced by varying the degree of oxidation of the leaves. Thus, on this basis it is between red and black. This allows you to achieve a very specific exotic taste that has captivated tea lovers. The infusion is very strong, which gives an invigorating effect. The manufacturing technology is complex and labor-intensive, since all raw materials are divided into two parts: the first is dried and dried, and the second is doused with steam. Afterwards they are mixed and twisted. This is how we get one of the most delicious varieties of this wonderful drink.

White tea

The initial raw material for production is green. It is sent for additional weak fermentation. This leads to the appearance of a white fluffy coating on the tea leaves. The finished drink has practically no color, but the infusion is strong, and the taste and aroma are very light and delicate. The healing properties of this tea are high. It can only be made from those leaves that were collected in early September and early April. This is due to the fact that at this time silvery arrows begin to appear from the buds. The collected product is doused with steam in order to stop the oxidation process. After this, it is dried, but not rolled, but packaged in its original form. This variety is stored very poorly, as it has a low degree of fermentation.

Classification by leaf type

We looked at the main types of tea. Long tea, however, is also divided into commercial varieties based on the size of the tea leaves:

The first consists of large, rough leaves. On the branch they are located below the fifth leaf. This is the cheapest type of long tea, since the number of beneficial properties in it is minimal.

The second consists of leaves growing at the level of the receptacle. They are less coarse than in the first case. The Chinese love to use them in a special cooking method. Its essence is that the leaves are rolled into balls.

The third one is of higher quality. The raw materials here are sharp, long leaves, which are the fifth or fourth. Tips (bud tips and their dust) can be added to them in small quantities.

The fourth consists of fourth or third leaves and gold tips. Manufacturers always write the word “golden” on the packaging of such tea, and the composition must necessarily reflect the ratio of tips and tea. Counterfeits are very common, so you should be vigilant.

The fifth is a “pure” type, into which only the top leaves (not lower than the fourth) and only golden tips are eligible. The name written on the packaging always has the prefix “finest”. The price of this tea is very high, but its taste and aroma are worth the money spent.

Place of manufacture

In our country, long tea is loved and appreciated. GOST 1939-90 was created to ensure that the product that is on store shelves is of the required quality. It includes characteristics for imported teas. The most famous areas producing this variety are Ceylon, China and the Krasnodar Territory. Ceylon has a sharp taste, strong brew and a reddish tint. Chinese has a milder flavor that can vary depending on what part of the country it was grown in. Krasnodar is the most exotic and unique long tea. It is very sweet, and the richness of its taste occupies an intermediate position between its Chinese and Indian “brothers”.

Thus, long tea is the most common type. It is divided into several varieties that differ in organoleptic qualities, but each of them is unique and worth trying.

– the most familiar type of tea for Russians. The ability of black tea to retain its taste during long-term transportation and storage has made it the most popular type of tea among European consumers. Black tea has no less useful properties than. Thanks to its unique chemical composition, which includes more than 300 different elements, black tea helps prevent atherosclerosis; when consumed without sugar, it protects teeth from caries and prolongs youth. Knowing the classification of black tea is your compass in the huge range of teas on the tea market.

Black tea on the Russian market.

Black tea is currently produced both in accordance with GOST 1938-90 and in accordance with the Technical Specifications developed by the manufacturers.

In accordance with GOST, according to quality indicators, black tea is divided into the following varieties:

bouquet: tea leaves with tips - unopened buds: subtle delicate aroma, pleasant, strongly tart taste, bright, transparent, intensely “above-average” infusion;

premium: delicate aroma, pleasant astringent taste, bright, transparent “medium” infusion;

first grade: rather delicate aroma, pleasant astringency taste, not bright enough, transparent “medium” infusion;

second grade: insufficiently expressed aroma and astringency, transparent “low-medium” infusion;

third grade: weak aroma, slightly astringent taste, insufficiently transparent “weak” infusion.

Classification and labeling of black tea on the international market.

The taste and aromatic properties of tea are most fully preserved when the tea leaves are packaged at the place of collection. To purchase tea packaging of the required quality from imported manufacturers, you need to know the basic terms for classifying tea on the international market.

Tea terms

F (Flowery)– “flower” tea, which contains tips - half-opened tea buds, which give the tea a special aroma.

P (Pekoe)– “pe-ko” – tea made from tips and the first two young tea leaves.

O (Orange)– “orange” – tea made from young whole rolled leaves.

OP (Orange Pekoe)– “orange pe-ko” – tea that corresponds to both the “pe-ko” and “orange” classes. Tea labeled OP does not contain tips.

B (Broken)– “broken” - tea consisting of crushed leaves.

OR– large-leaf, whole-leaf teas

BOP– medium leaf teas

S (sushong or souchong)- "souchong" - tea made from old tea leaves of poor quality.

CTC (Cut, tear & curl)– granulated tea.

D (Dust) and F (Fannings)– dust, screenings.

Tea abbreviations - indicators of the quality of black tea

Tea quality indicators are indicated at the beginning of the abbreviation - marking whole-leaf and medium-leaf teas OP and BOP.

T (tippy)– “tippy” – tea consisting mainly of tips – tea buds. Varieties marked in this way are exclusive and very expensive.

G (golden)– “golden” – tea, which contains white-yellow tips; hence the name – “golden” tea.

S (special)– “special” – selected tea, which is exclusive according to some characteristics.

S (selected)– “selected” – selected tea from the top leaves, collected and sorted by hand.

F (fine), F (fancy)– “fine”, “fancy” – tea with unique aromatic and taste properties.

SF (super-fine or super-fancy)– “super fine or super fancy” - a unique, very aromatic and tasty tea.

Numbers 1 and 2– indicators of the tea variety. Tea labeled 1 is of a higher grade than tea without a digital label. The numbers also indicate the size of the tea leaf.

High quality whole leaf tea

GFOP (Golden Flowery Orange Pekoe).
TGFOP (Tippy Golden Flowery Orange Pekoe).
TGFOP1 (Tippy Golden Flowery Orange Pekoe grade 1).
TGFOP2 (Tippy Golden Flowery Orange Pekoe grade 2).
FTGFOP (Fancy (or Fine) Tippy Golden Flowery Orange Pekoe).
SFTGFOP (Super-Fine (Fancy) Tippy Golden Flowery Orange Pekoe).

Low quality whole leaf tea- PS (Pekoe Sushong)

High quality medium leaf tea

BFOP (Broken Flowery Orange Pekoe).
BGFOP (Broken Golden Flowery Orange Pekoe).
BTGFOP (Broken Tippy Golden Flowery Orange Pekoe).
BFTGFOP (Broken Finest Tippy Golden Flowery Orange Pekoe).

Low quality medium leaf tea- BPS (Broken Pekoe Sushong).

High quality fine leaf tea- BFOP, BOPF or GOPF

Low quality small leaf tea

PD (Pekoe Dust), RD (Red Dust), SRD (Super Red Rust), GD (Golden Dust)
PF (Pekoe Fannings)

The presence of D (Dust), F or FNGS (Fannings) in the abbreviation indicates that this tea is of low quality, despite the use of the symbols G (Golden) and S (Super) in the name.

Results of examination of black tea on the Russian market.

The St. Petersburg public consumer organization “Public Control” conducted an independent examination of eight samples black leaf tea, which are popular among Russian consumers. Tea samples were tested in the testing laboratory “Petersburg-Expertiza” of the St. Petersburg State Institution “Center for Quality Control of Goods (Products), Works and Services”.

Experts evaluated black leaf tea based on organoleptic indicators - taste, aroma, infusion color, and appearance of the tea leaf. The tea was also tested for compliance of the physical and chemical parameters of the samples with regulatory documents.

The sample that had deviations from the regulatory documents was recognized as Ceylon large-leaf black tea “MONARCH”, the highest grade, produced by Monarch Foods International Ltd., Sri Lanka. This sample was the only one manufactured according to GOST. Experts found that the mass fraction of moisture exceeded 8.8% instead of “no more than 8%.” However, the experts were satisfied with the organoleptic indicators - taste, aroma, type of tea leaf, bright, transparent, “medium” infusion.

The remaining seven purchased samples were manufactured according to specifications developed by the manufacturers themselves.

Excellent rating deserved

Ceylon long leaf black tea B.O.P.1 “AHMAD TEA”, manufacturer Ahmad Tea Inc. Box 1193 46/10, Habam Mabata, Colombo 2, Sri Lanka. This sample is characterized by a bright, transparent infusion, pleasant taste and aroma without foreign impurities.

Ceylon long leaf black tea “THE SAME”, manufactured by Moscow Tea Company LLC, Russia, Moscow. This sample is characterized by a bright, transparent “medium” infusion, pleasant taste and aroma without foreign impurities.

Ceylon black long leaf tea "Greenfield Golden Ceylon", TM "GREENFIELD", bouquet variety, manufacturer "NEP" LLC, Russia, Leningrad. region, Vsevolozhsk district, village. them. Sverdlov. The sample is characterized by a pleasant delicate aroma, tart taste, clear, bright “medium” infusion, the tea leaf is mostly smooth, twisted, without tips.

Deserved a GOOD rating

Long leaf black tea “Premium English Tea” Orange Pekoe, premium grade TM "RISTON", manufacturer "George Stuart" & Co.Ltd. Colombo -2, Sri Lanka.

Rating SATISFACTORY

Ceylon long leaf black tea "AKBAR" Violet Alexandrite", manufactured by Yakovlevskaya Tea Packing Factory LLC, Russia, Moscow region, Podolsky district, Yakovlevo. Experts were dissatisfied with the appearance of the tea leaf, which turned out to be insufficiently smooth, twisted, and with the presence of a lamellar leaf. The infusion of this tea is clear, “medium”.

Large-leaf Ceylon black tea “DILMAH”, manufactured by AVALON Distribution Company CJSC, Moscow region, Khimki. Experts were also dissatisfied with the appearance of the tea leaf, which turned out to be not even enough, the tea leaves were not twisted enough and there was a lamellar leaf. The tea infusion is bright, transparent, “medium”. According to experts, this sample of black tea corresponds to the 2nd grade.

Long leaf black tea “MAYSKY”, premium grade, produced by May Company OJSC, Russia, Moscow region, Fryazino. Experts were also unhappy with the appearance of the tea leaf, which turned out to be similar to the previous sample. The tea infusion is bright, transparent, “medium”. According to experts, this sample of black tea corresponds to the 2nd grade.

These examinations relate exclusively to specific samples submitted for examination, and not to all similar products from these manufacturers.

The article was written using materials from St. Petersburg OOP “Public Control”.

Isabella Likhareva.

Perhaps one of the most ancient and noble drinks is the well-known tea. It is not for nothing that entire tea drinking ceremonies, as well as many ancient legends, stories and tales, are dedicated to him. If, for example, there is constant debate about the usefulness of coffee, then regarding tea, almost all opponents come to the consensus that you can and should drink it.

Antioxidants, contained in large quantities in this aristocratic drink, help the human body cope with various diseases, including cancer. In addition, daily consumption of tea significantly improves a person’s mood and overall health.

Today, supermarket shelves offer a variety of colorful tea wrappers. Black, green, leafy, herbal, fruity - there are now an extremely large number of them, and any of them are provided by hundreds of brands. The so-called long tea, which appeared in our diet when purchasing from China began, has been especially popular among consumers for many decades. Many believe that this term refers to black tea packaged in loose form. But essentially this is a mistaken opinion. Where did this name of the drink come from and what does it mean?

For quite some time now in China there has been a very extraordinary, and therefore really expensive, variety of tea called “bai hao”. In fact, it is a type of white tea, which contains slightly opened rudiments of leaves with small white fibers. That is why, translated from Chinese, the name of this drink sounds like “white eyelash”. It is generally accepted that the greater the number of such buds present in the main composition of tea, the higher its value.

Merchants who offered their goods to customers in order to focus their attention on the value of tea constantly repeated “bai hao” for advertising purposes. Their clients, who do not speak Chinese, without going into details, decided that this phrase denotes the highest quality of raw materials. A little later, this term began to denote varieties of loose teas - in order to be able to distinguish it from pressed tea.

This is what real long tea looks like

In fact, genuine long tea, which has the extended name “Bai Hao Yin Zhen”, belongs to the expensive category. And this tea grows exclusively in places with good ecology and suitable weather conditions. The peculiarity of its collection is the only manual method of plucking the tops of the shoots; in addition to everything, only poorly opened buds with silvery pile are selected.

Not everyone is allowed to participate in the tea picking process, but only those who lead a healthy lifestyle, do not drink alcohol or tobacco, do not use cosmetics and do not use pungent-smelling spices in cooking. Raw materials collected on plantations should not contain foreign odors - that is why such actions are being taken.

The process of collecting long tea

Tea leaves are steamed and then dried by hand. The fibers acquire a silvery color, and the tea itself becomes incredibly fragrant and appetizing.

In fact, different parts of the plant are used to make different types of tea. Not only buds are used, but also young shoots, upper and lower leaves, as well as flowers, and the methods of processing them also vary significantly. And very enterprising traders contributed to the spread of the name “baikhovy” to almost all tea varieties. And at the moment, this is what consumers call the drink, which does not always have the properties of white silver tea.

Compound

The tea plant itself resembles a bush up to 1 meter high. The highest quality drink is considered to be made from leaves collected at the tops of shoots. The main composition of tea leaves includes:

Tannins- a mixture of various compounds that occupy more than 30% of tea. By the way, green tea has much more of them compared to black tea. It is the tanning components that, during the oxidative stage, form the aromatic components of tea, allowing us to enjoy the fragrance of the finished drink.
Essential oils– make it possible to hear the real smell of tea leaves. Unfortunately, when processing raw materials, essential oils quickly evaporate, remaining in an amount of no more than 20-30%. But, at the same time, in this process new essential oils appear, duplicating the smells of citrus fruits, flowers, vanilla, etc., creating a new unique bouquet of tea. Improper brewing of the drink or incorrect storage conditions for dry tea often lead to irreversible loss of the aroma of essential oils.
Alkaloids- a special tonic component, also called tannin or caffeine. There is slightly more of this element in a tea drink than in a coffee drink, but it acts much more mildly. Another useful feature is that caffeine taken with a tea drink is not retained in the human body. This means that even with a large amount of tea consumed, there is no possibility for a person to become poisoned. In addition, another type of alkaloids present here - theobromine and theophylline - have the ability to dilate blood vessels and are characterized by good diuretic properties.
Amino acids– about 17 units of them were found in tea, and they largely contribute to the restoration of the exhausted human nervous system. In the process of producing tea raw materials, they also take an active part in creating the aroma of the drink.
Pigments– components in the drink that guarantee its rich color. The most common chlorophyll in green teas is carotene and xanthophyll.
Vitamins– an extremely wide range of their presence makes it possible to drink tea as a truly healing drink. Provitamin A helps maintain good vision, and a whole group of vitamin B regulates the endocrine glands. Nicotinic acid (vitamin PP) makes it possible to neutralize the body's allergic reactions to various irritants. Ascorbic acid (vitamin C) improves immunity, and in cooperation with vitamin P it accumulates and remains very well in the human body.
Squirrels- substances that supply the body with amino acids. Green teas are especially rich in proteins.

What are the benefits of real long tea?

Silvery fibers (tips), which are the main component of natural tea of this type, are not characterized by certain special properties. Their purpose in the composition of a tea drink is to increase the effectiveness of the positive effects of tea on the human body. So why exactly do they love this tea?

First of all:

it has excellent antibacterial properties;
it can be used as a medicine against colds and various viruses;
strengthens blood vessels well;
stabilizes metabolic processes and cholesterol levels in the body;
prevents the appearance of kidney stones;
in some cases regulates the level of hemoglobin in the blood;
allowed as a prophylactic for jaundice and some other diseases.

If your eyes are tired in the evening, small cotton swabs soaked in a warm, strong decoction of black long tea will help relieve tension. For conjunctivitis, rinsing the eyes with the same solution is allowed. Strong brewing of black tea will help overcome nausea and vomiting. Tea also helps with stomatitis and gingivitis - rinsing the mouth will prevent exposure to microorganisms that cause these diseases. The large amount of fluoride found in this drink can be a good preventive measure for caries if you drink several cups of good tea a day.

Along the way, it is worth noting that the effect of tea on the human body depends not only on the quality of the drink, but also on the method of its preparation, as well as on the variety and type of raw materials. For example, red and black long teas are excellent for invigorating, as they have a bright aroma and a very distinct taste.

Are there any restrictions?

However, despite the fact that such a drink is very beneficial, you still should not fanatically drink it in unlimited quantities. The average daily dose of this drink should be no more than 5 – 6 cups.

People who react poorly to caffeine should avoid it. You especially need to be attentive to yourself in cases where, after drinking a cup of tea, a person develops unmotivated irritability, short temper, palpitations, nervousness and headaches.
Also, pregnant women should not get carried away with long tea. Under no circumstances should you take medications with this drink - the tannins contained in it can radically change the effect of the medicine, causing unforeseen health consequences. A not very good effect of black tea on the condition of the surface of teeth has also been noticed. To prevent the enamel from darkening, experts advise brushing your teeth thoroughly after drinking tea.
Yesterday's tea leaves are also very harmful. The drink should only be consumed freshly brewed and under no circumstances should you pour boiling water over the tea leaves again.

Types of long tea

In order to fully experience all the facets of the taste and aroma of this magical drink, the tea does not need to be sweetened before drinking and, moreover, there is no need to eat it with anything. Modern manufacturers of long tea offer many different varieties and subspecies, but five types of this drink are considered the main ones:

Black tea
This is perhaps the most widespread and most sought after of all long teas. A drink made from dry tea must be black in color. If you find floating gray or light brown tea leaves in the cup, then you should think about the quality of this variety. It is also advisable to pay attention to the degree of curl of the sheet - the denser it is, the higher the quality of the product is considered. If the leaves are limp or crumble, it means that this drink does not belong to the high-quality category. In stores you can find black tea in whole-leaf and small-leaf form. In this case, preference should be given to the first type, since such tea better retains its inherent aroma and taste, and also does not dry out so quickly.

Green tea
This drink is considered the most aromatic of all five. Preparation of raw materials for this tea involves a number of procedures in a certain sequence. It is treated with steam, dried using Japanese technology, and can also be rolled using the Chinese method into small peas. After steaming, the finished tea has a pronounced green color. Although, in some cases, different variations of green and light green shades are allowed. The criterion for the quality of this tea is precisely the saturation of its color - the lighter it is, the better. Only scrupulous adherence to all the necessary technologies guarantees the preservation of the unique healing properties of the drink.

Red tea
Red tea varieties are stored much longer than green and black teas, thanks to the complex process of preparing the main raw materials. Its main distinguishing feature from the two previous types is its incredibly delicate taste, as well as the interesting colors of the leaves. On the edge they are similar in color to black tea, and on the inside the shade is identical to the color of green tea. In the process of preparing the raw materials, a partial fermentation method is used, after which the leaves are dried and rolled. Such procedures are repeated at least three times.

Yellow tea
Those who have tried yellow tea at least once will never forget or confuse its taste with any other. The process of preparing raw materials for this drink is very complex. One part of the leaves is dried and dried, the second is steamed. Then both parts are mixed and twisted. Thanks to its original specific taste, this tea is classified as exotic.

White tea
In terms of healing power, this tea is many times superior to all others. Its base is green tea, which is produced using mild fermentation. Tea leaves do not curl after preliminary preparation, unlike previous types. Unsurpassed taste, divine aroma, almost colorless shade after brewing allows us to classify white tea as an elite drink.

Producers of long teas

The need of the residents of our country for good tea is almost completely satisfied by imported products. The most famous manufacturers and suppliers of this drink, which no family can do without, are:

India– offers the largest number of varieties of tea in any form. Thanks to this country, we are able to acquire famous brands like Assam, Darjeeling and Nilgiri.
Sri Lanka– in the past, the island of Ceylon gave the general name to a whole group of diverse teas of the highest quality.
China– this country was originally a producer of only green tea. The secrets of its preparation were carefully guarded, and the death penalty was imposed for their disclosure. Now China produces green, red, white and yellow teas.
Kenya- relatively recently appeared on the tea market (20s of the twentieth century), this country today is one of the most successful in terms of production and sale of valuable raw materials for tea. Ideal natural conditions give Kenyans the opportunity to grow tea bushes much faster. Moreover, its growth can reach the level of a tree. The leaves of this bush have an original astringency and give the finished drink a surprisingly beautiful amber color.
Georgia– this tea is somewhat different in taste and color from other teas, but, nevertheless, it has a very original harmony of taste. Drinking Georgian teas requires proper preparation and a slightly increased dose for brewing, compared to the above teas. One of the best Georgian drinks is “Bouquet of Georgia”.
Japan- a country producing exclusively green tea. It cannot be brewed with boiling water, but only with hot water. To obtain the drink, the tea leaves are placed directly into a cup, or into a special mesh inside the teapot. The most famous varieties of Japanese green tea are: Ryokuch, Maccha, Gyokuro, Bancha, Genmaich.

How not to make a mistake when choosing real tea?

As you know, the beneficial properties of the tea plant gradually decrease from the edges to the stem. For elite tea, the leaves are picked exclusively at the top, as well as the tips, and everything that is below, starting from the fifth leaf, is simply destroyed. For those who want to taste authentic long tea, collected using ancient oriental technologies, for just two days a year, you should try to find Indian or Chinese Yin Zhen Wang.

When choosing tea, you should direct your interest to the packaging material. Colorful colors and original design do not guarantee the quality of what is inside. Ask a store consultant to recommend products with international markings - this is the most effective way to avoid counterfeiting.

When choosing tea with tips, remember that these components can be kept in tightly closed packaging for no more than a year. After this time, the raw material loses its smell and basic properties. You should also pay special attention to the cost of tea. Natural long milk is characterized by a fairly high price, and you need to be prepared for this if you want to enjoy the most aromatic and delicious drink.

Brewing tea correctly

Baikhovy tea requires special conditions when brewing. There is no need to pour boiling water over delicate tea leaves. First of all, you need to boil the water and let it sit for a while.

At the same time, it does not need to be brought to a seething state, but removed from the heat after the first bubbles appear. The brewing container should be made of glass or clay.

For each cup of water, take one teaspoon of tea and add one more for the entire teapot. The tea leaves are filled with settled water up to half the container and left for 4–5 minutes for black tea, or 6–8 for green tea. It is better to cover the dishes with a linen napkin. After the specified time has passed, the kettle is topped up, and then the drink is poured into cups.

Cooking recipes

A variety of teas means consuming them not only in their original form, but also with the addition of many interesting ingredients. Thanks to this creative approach, tea drinking becomes a pleasant ceremony, and the taste of this noble drink amazes the most demanding tea fans with its sophistication. We offer you several very interesting recipes for making tea that will help you fully appreciate its taste and richness.

Tibetan long tea

For four people you will need:

1000 ml water;
brewing green tea – 3 teaspoons;
a quarter of a lemon;
cloves – 1 pc.;
cardamom – 2 grains;
ground nutmeg - half a spoon;
ginger root - a piece of 5 grams;
a little honey.

Grind the cardamom seeds and cloves, chop the ginger and peeled lemon into small pieces. Pour the tea leaves into a special bowl and put all the prepared ingredients, pour settled boiling water. The mixture should be infused for exactly 15 minutes, after which it is poured into cups and drunk with honey.

Moroccan long tea

For two cups of tea you need:

boiling water – 500 ml;
1 – 2 cinnamon sticks;
4 pieces of cloves;
a little zest of various citrus fruits;
ginger - a small piece;
lemon – 1 pc.;
a couple of pieces of brown sugar;
sprigs of fresh mint;
long black tea – 3 teaspoons.

Prepare the zest, grind the mint directly in the cooking vessel, put the tea leaves there and add everything listed above, including chopped ginger and lemon. Brew for five minutes.

Orange long tea

For five servings you need to stock up on the following ingredients:

hot boiled water – 1 liter;
zest from 2 citrus fruits;
dry black long tea – 25 g;
orange syrup – 50 gr.

Place the prepared zest in a ceramic bowl, pour syrup into it and add tea leaves. The composition is poured with boiling water, then you need to wait 5 minutes and pass through a strainer. Pour into serving bowls.

Spicy long green tea

For two cups of tea you need:

boiling water – 1.5 cups;
long green tea – 2 teaspoons;
6 cardamom seeds;
1 cinnamon stick;
2 pieces of cloves;
sugar – 3 teaspoons;
milk – 0.5 cups.

Place spices, tea and sugar in a bowl for preparing tea. Pour cold water and light a fire under the dish. Cook slowly, stirring, after boiling for 5 minutes. Add hot milk and keep on fire for the same amount. After straining, pour into serving bowls.

Tea is a drink that is consumed in countries all over the world. It is grown and produced in several countries, one of which is Sri Lanka (the island of Ceylon). Every year, the CIS countries and Russia purchase about 50 thousand tons of tea products from Ceylon alone. Ceylon tea has been highly appreciated by tea experts; it is believed that it has long surpassed the Indian varieties from which it was bred. Those who have not yet become an admirer of this drink should take a closer look at it and learn about its history.

Growing Ceylon Tea

At the beginning of the 19th century, coffee was grown in Ceylon, but at one point the coffee plantations were struck by a fungal disease, the crop died, and this led to a decline in production. Just at that time, the Scotsman James Taylor began to brew tea. His tea plantation occupied only 77 square meters. meters, but it was soon expanded. Taylor opened a tea factory. In 1873, the first batch of Ceylon tea was released. Many people liked Ceylon tea, its sales increased, and it began to be supplied to European countries.

A Tea Chamber was opened in Sri Lanka and is still operating today. She oversees tea production. The year 1965 can be called a turning point; it was officially recognized throughout the world. Currently, it is difficult to imagine what would have happened if there were no Ceylon tea. Tea production in Sri Lanka continues to flourish, delighting drink connoisseurs with its taste and aroma.

Types of Ceylon tea

Black tea is the main type of tea produced in Ceylon. It has a dark, thick infusion and tart taste. The drink has invigorating and tonic properties. They are divided into species according to their growing conditions. Tea in Sri Lanka is grown on several plantations:

Ruhuna. It is the strongest tea grown on the island. Due to the characteristics of the local soil, the tea leaves are a special black color, and the infusion is dark, with a tart taste.
Kandy. This variety will appeal to those who love strong tea varieties. The fruits grown here produce a delicious, brightly colored drink.
Uva. Most often, tea from this plantation is included in blends. It always turns out to have a different taste depending on the composition.
Dimbula. This tea has a bright taste. The infusion can be of medium strength or rich.
Uda Pussellava. The drink from this plantation is of medium strength.
Nuwara Eliya. At an altitude of more than 2000 meters, the Nuwara Eliya plantation is located, where tea is grown, which is popular with tea gourmets. The drink has a mild taste, light color, and low viscosity. The taste of the finished drink is influenced by the presence of wild mint and a large number of eucalyptus trees on the plantation.

Elite teas are harvested only by hand. Pickers pinch a bud with two adjacent leaves. Professional pickers can collect up to 20 kilograms of tea leaves per day. This is a lot, considering that the tea is carefully selected. After picking, the tea leaves are sorted and processed. Processing of raw materials includes: drying, fermentation, roasting and packaging of products.

Popular varieties of Ceylon tea

For its production, only whole, large leaves are used. They curl into balls. After brewing, each ball opens and the leaves take their original shape. It takes longer to prepare a drink from loose leaf tea. But it’s worth it, because the tea will have a bright taste and special astringency. The cost of this variety is significantly higher than the cost of other types of tea.

Baikhovy tea. In the homeland of the drink, it is called Bai Hoa due to the presence of small cilia on the tea leaves. In Russia, this black Ceylon tea is known to everyone as long tea. It is worth remembering that not every tea can be called long tea. The finished product is real. This variety contains a large number of useful substances: phosphorus, calcium, magnesium, potassium.

Baikhovy tea has a very dark infusion. If the tea turns out light, the tea leaves have not been processed enough, or you have purchased a fake. Real tea has black leaves that are completely curled.

Turquoise tea from Ceylon. To obtain this amazing drink, tea leaves are dried in a special way. This variety is intermediate in the line of basic teas. It has the ability to improve metabolism and burn excess fat.

Green tea. Sri Lanka is famous for its black tea, but green tea is grown only on one plantation, Uva. Its aroma cannot be compared with traditional Chinese varieties of green tea. This drink has pronounced malt and nut flavors.

White tea. The variety is valued all over the world; it is called the drink of immortality, since it has beneficial properties not found in other varieties. It is practically not transported to other countries, since it is stored very little and does not tolerate transportation well. Meets twice a year. It is customary to drink it in the morning to recharge with nutrients for the whole day. The drink is used for heart pain, toothache, and oncology. White tea has a healing effect and helps prevent tumors.

Uses of Ceylon tea

Ceylon tea has many beneficial properties; after regular consumption of the drink, it can prevent various diseases:

Tea is a low-calorie product, it can be used in diets, provided that sugar and cream are not added to the tea.
Improves immunity, prevents the development of various viruses. It is recommended to drink the drink in the off-season, this helps prevent the development of colds and reduce the risk of getting the flu.
Regular consumption of the drink will prevent atherosclerosis. But you should not abuse the drink.
Has a beneficial effect on the nervous system. The drink helps eliminate anxiety and calm down. But do not forget that a large amount of tea can cause the opposite effect, leading to insomnia and nervous excitability.
Strengthens sexual function.
Prevents early aging.
Tea has a tonic and invigorating effect.
Stimulates brain function.
Helps cleanse the body of toxins. The drink improves metabolic processes, improves gastrointestinal function, and promotes weight loss.
Prevents thrombophlebitis from developing.
Eliminates sand in the kidneys, preventing urolithiasis.

Brands of Ceylon tea

A lion with a sword is the only symbol that indicates that the tea is grown and produced according to all the rules on the island. Sri Lanka. This is a quality mark; it is placed on all tea packages on the island. Foreign producers cannot put such a mark on their tea packages.

The most popular brands of tea:

Orange Pekoe. It has a fruity taste and has large, thin leaves.

Broken Orange Pekoe. A medium-leaf tea, it will appeal to lovers of an aromatic and strong drink.

Broken Orange Pekoe Fannings. It can replace coffee as it is the strongest of all brands.

Flowery Orange Pekoe. The tea has a pleasant taste, with an unusual sweetness. It is distinguished by a golden tip on the leaves.

Flowery Pekoe. It has a strong infusion and a balanced taste.

Rules for preparing Ceylon tea

It is not enough to purchase high-quality Ceylon tea; it must be prepared correctly. For everything to be successful, you need to adhere to some rules:

It is necessary to use filtered or soft water.
Do not reuse boiled water. You need to wait until the water starts to boil and remove from heat. Wait a couple of minutes and brew the tea leaves.
Tea is brewed in the following proportion: for each cup of tea, take 1 teaspoon of tea leaves. For strength, add another spoon to the teapot.
The teapot is poured with boiling water before putting the tea leaves there.
It takes 3-5 minutes to prepare the drink.
The tea leaves should be stored in a hermetically sealed container so that the aroma does not evaporate and its taste is not lost.