All about black long tea. Baikhovy tea: varieties, benefits, calorie content

Black long tea is a favorite drink of many; it has many beneficial properties. Baikhovy tea (pekoy): benefits and harm.

Caffeine tones and improves mental and physical abilities, relieves fatigue, breaks down fats, has a mild diuretic effect, and helps regulate metabolism. The product contains a whole complex of microelements, such as phosphorus, potassium, manganese, iron, iodine, barium, copper, boron, nickel. This entire periodic table stimulates and affects many processes occurring in the body.

Tannins remove toxins and strengthen blood vessels. Theanine is an amino acid that is found only in tea and some mushrooms. Together with caffeine, the compound stimulates brain function. Vitamin K ensures normal blood clotting. Bioactive compounds, catechins, make the walls of blood vessels elastic, reduce the fragility of small vessels, and help slow the development of atherosclerosis. They are also strong, effective antioxidants that actively resist cancer problems.

The drink can relieve tired eyes if you make small compresses from cotton swabs. Use tea to wash eyes for conjunctivitis. Lemon and honey added to the drink will warm and relieve cold symptoms. Strong tea leaves will prevent vomiting.

Despite all the beneficial properties listed, black tea can be harmful if consumed in excessive quantities. There are many people who do not tolerate caffeine well; after drinking a cup of the aromatic drink, unmotivated irritability, nervousness, short temper, palpitations, and headache may appear.

Black tea is not beneficial during pregnancy; children should be given it limitedly, in moderation. You should not take medications with tea; tannins can interact with chemicals and reduce the effect of the drugs or even reverse their effect. Yesterday's brew is not the best solution; the drink should be drunk fresh.

Black tea has a bad effect on tooth enamel; after drinking the drink, dentists recommend brushing your teeth to avoid darkening.

It is unlikely that black tea will cause any significant harm if you drink it in moderation. The daily “dose” should not exceed five to six cups.

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The most popular of all types of tea in the world is black long tea.

Production of black tea. The technological scheme for the production of black long tea includes the following processes: withering of tea leaves; twisting alternating with green sorting; fermentation; drying in two steps; dry sorting.

In order to change the physical properties and chemical composition of the tea leaf in order to prepare it for further processing,

When withering, as a result of moisture evaporation, the elasticity of the tea leaf decreases, its area, weight and volume decrease. Withering continues until the protoplasm of the cells irreversibly loses its hydrophilic properties and the leaves are unable to restore lost turgor: when squeezed in the hand, they should stick together into a lump. The leaf moisture content decreases from 75-78 to 62-64%.

Along with physical changes in the tea leaf, significant biochemical transformations occur during the withering process: chlorophyll is partially destroyed; changes occur in the complex of polyphenolic substances, carbohydrates, proteins and amino acids, essential oils; the content of ascorbic acid decreases; The formation of a specific tea aroma begins.

There are two ways to wither tea leaves: natural and artificial. In most tea-producing areas of the world, natural withering is used, in which tea leaves are spread in a thin layer on shelves (located in tiers every 10-15 cm, no more than 10-12 tiers) at the rate of 0.5 kg of leaf per 1 m 2. Depending on the weather and the quality of the leaf, the withering process lasts 16-18 hours, and in humid weather - up to 48 hours. The optimal temperature is considered to be 24-25 ° C with a relative air humidity of 60-70%.

The main disadvantages of this method of withering: the dependence of the process on meteorological conditions, the need for large areas and a significant number of workers.

In Russia, artificial withering of tea leaves is used in special continuous belt-type withering machines. In this case, warm, conditioned air is blown through a thick layer of tea leaves. At the beginning of withering, air is supplied at a temperature of 40°C, gradually decreasing towards the end of the process to 38-35°C. Under these conditions, the leaf withers in 6-8 hours.

Twisting dried tea leaves into a tube (and in some countries - into a ball or grain) is carried out with the aim of destroying cells and leaking cell juice onto the surface of the leaf to activate oxidative processes and reduce the volume of processed raw materials. This is achieved by crushing the tea leaf tissue using special twisting machines - rollers. They come in closed type (with a press) or open type (without a press), as well as single, double and triple action. In single-action rollers, a plane-forward circular motion is performed by the roller table or cylinder; double action—plane translational circular motion is performed by both the table and the cylinder; triple action - in addition to the indicated movements of the cylinder and table, the rotational movement is performed by the press.

Twisting, being a purely physical technique, promotes deep biochemical transformations of leaf components. As a result of mechanical damage to cellular structures, in particular the tonoplast, the contents of the vacuoles mix with the cytoplasm, the resulting cell juice flows onto the surface of the curled leaves, enveloping them. At the same time, previously strictly coordinated biochemical processes in the tea leaf are disrupted, and with free access of oxygen and the catalytic effect of enzymes, redox processes are activated. Therefore, it is generally accepted that rolling is the first phase of fermentation.

When twisting in the cell sap, uncontrollable biochemical processes that began during withering are accelerated, and new formation and accumulation of malic and succinic acids and esters also occur. The external manifestation of these processes is a gradual change in leaf color - from green to copper-red and brown and the appearance of a specific aroma.

One of the indispensable conditions for obtaining high-quality tea is the most complete crushing of the cells of the raw material, which determines the high extract content of the infusion and the speed of subsequent brewing.

For better separation of leaves from shoots and good curling, in most countries, including Russia, three curls are carried out for 30-45 minutes each, depending on the quality and age of the leaf. In open rollers, during the first twist, the most delicate parts are separated and rolled from the flush - the apical bud and the first leaf. The entire mass of raw materials is then sent to flat sorting machines to separate untwisted leaves for the so-called “green” sorting, which lasts 10-12 minutes. Untwisted leaves are again supplied for a second twist in closed-type rollers with a press. After the second twisting under the press, “green” sorting is carried out again and the process is repeated again, but with stronger pressure, allowing the number of crushed cells in the leaves to be increased to 78-85%. During sorting, the resulting fractions are not subsequently mixed, but processed separately.

Fermentation begins from the moment the leaf is rolled and is the most important technological process in the production of black tea and affects the quality of the resulting product. The time allotted for fermentation is 4–8 hours, including 2–3 hours for the rolling period. The second phase, the fermentation itself, is carried out in a special room at room temperature (22–26°C), high relative humidity (96 -98%) and a constant flow of oxygen with a layer thickness of fermenting tea of ​​4-8 cm.

During the fermentation process, which occurs with the help of its own oxidative enzymes - mainly polyphenol oxidase, the tea leaf completely loses its green color and green smell, acquiring a brown color and a pleasant aroma of fermented tea. By the end of fermentation in tea, the bitter taste of unoxidized tannin and other phenolic compounds disappears and a pleasant, softer taste characteristic of black tea is formed.

The most significant changes during fermentation occur in the group of phenolic compounds, in particular (tea catechin is viscous and condenses. At the same time (according to A.L. Kursanov and M.N. Zaprometov) dimeric catechins (phlobaphenes) of tea are mainly formed, giving the water the solution has a pleasant, slightly astringent taste without bitterness and a characteristic golden-red color. It has been established that dimeric catechins retain the P-vitamin activity characteristic of monomers.

Oxidation of catechin into orthoquinones occurs under the action of polyphenol oxidase. Further conversion of orthoquinone to oxycatechol or oxidation of oxycatechol to paraoxyquinone occurs spontaneously without the participation of enzymes and is accompanied by the destruction of chlorophyll. Quinones, interacting with the amino acids of the tea leaf, impart additional tones to its color. The essential oils contained in the raw materials are partially changed, and their quantity increases due to aldehydes and ketones formed during the deamination and oxidation of amino acids with orthoquinones.

At the same time, during the fermentation process, the content of ascorbic acid sharply decreases, and the amount of mono- and disaccharides decreases.

Drying carried out in order to stop, using high temperature, the action of enzymes and the associated biochemical processes at the moment of maximum accumulation of valuable substances in the tea leaf and to give the finished product stability during storage. However, during the drying itself, purely chemical changes occur in the semi-finished product: partial loss of volatile aromatic substances; further decrease in vitamin C activity; a noticeable drop in the level of hydropectin and a slight decrease in the content of caffeine, ammonia nitrogen, glucose, sucrose and starch; further oxidation of polyphenolic substances and the formation of dark-colored melanoidins.

When drying, the organoleptic properties of the semi-finished product change greatly. Its copper-red and brown color gradually turns into black. 70-80% of the essential oils formed during fermentation evaporate, and methyl alcohol formed as a result of pectin hydrolysis completely evaporates. The product acquires the smell and taste characteristic of ready-made tea.

Tea is dried in special machines in two stages: first at a temperature of 90-95°C to a humidity of 18%, and after a 2-hour break - at 80-90°C to a residual humidity of 3-4%. Tea is considered dried when the tea leaves do not bend, but break. If the drying regime is not followed, the tea may be under-dried or over-dried (“over-roasted”), which negatively affects its quality.

Each of the tea leaf fractions obtained after the first, second and third rolling is subjected to sorting. When sorting dry tea, loose leaf teas are separated from broken ones, and delicate tea leaves are separated from larger ones. At the same time, the tea is freed from fines - siftings and crumbs.

The sorted coarsest particles are passed through tea cutting machines. Cut teas may be combined with sorted broken teas under the general name "small" or "broken".

Factory grades of black tea. As a result of dry sorting, black long tea is divided according to the size of the tea leaves into leaf (large) and broken (small).

Loose leaf tea according to the type of leaf, in turn, is divided into first leaf (L-1), obtained from the bud and the first flush leaf, second leaf (L-2) - from the second leaf, and third leaf (L-3) - from the third flash sheet. The highest quality is found in L-1 tea, which consists of the most delicate, well-twisted leaves and a significant amount of so-called golden tips - unblown apical buds of the shoot. L-2 tea is distinguished by larger, although uniform in color and size, tea leaves, the absence or low content of tips, the presence of weakly twisted tea leaves (up to 10%), and fairly high quality. L-3 tea is of average quality, includes a significant amount of thick and rough tea leaves and up to 20% of insufficiently twisted tea leaves.

Broken tea is divided into: small first(M-1) - the most delicate type of broken teas, containing a significant amount of golden tips and well-twisted tea leaves of natural size (not broken), minor second(M-2), not containing golden tips, with larger, uniform in color and appearance (cleaning) tea leaves, of which 15% may not be twisted enough, and minor third(M-3), mainly consisting of fragments of coarse leaves and particles of stems ("sticks") of a grayish color, 25% of poorly twisted tea leaves are allowed in it.

Small teas also include crumbs (Kr.) and seedings (Vye). In the total volume of production, seedings account for 15-17%; they are used to prepare black slab and bagged tea.

Fine tea should not contain any admixture of leaf tea and vice versa. In M-1, M-2 and M-3 teas, the content of fines (seeds and crumbs) should not exceed 2%, and in leaf teas there are no crumbs and fines.

Loose teas, having a more delicate aroma and pleasant taste, are inferior to broken teas in color intensity.

Based on quality, tea is divided into the following factory grades: bouquet, premium grade I and II categories, 1st grade, 2nd grade I, II and III categories, 3rd grade, crumble.

Tea, different in type of leaf, can be of different varieties (with the exception of crumbs) depending on the aroma, taste, intensity of the infusion, appearance (cleaning) and color of the boiled leaf.

The tea variety is determined based on tasting in the laboratories of primary processing factories by specialist tea testers. The compliance of product quality with the requirements of the standard for physical and chemical indicators is also taken into account: the moisture content in tea should be no more than 7%, caffeine depending on the variety - from 2.8 to 1.8%, tannin - from 11 to 8%.

For packaging of factory grades of tea, strong, dry, clean, odorless plywood boxes with a capacity of 50 kg are used, lined on the inside with successively clean wrapping paper, foil and parchment. Boxes filled with tea immediately after disposal

covered with lids (on top of the packaging materials), stuffed and sent to tea-packing factories.

The guaranteed shelf life of tea in such packaging is 5 months, after which it is again subjected to tasting and laboratory evaluation to determine the period of further storage.

Black long tea

Black long tea is obtained from green leaves that are lightly dried, withered, rolled, fermented, dried, sorted and packaged.

When withering, the moisture content decreases to 60%, the composition of aromatic substances changes, the amount of extractive substances increases, and a specific tea format is formed.

Rolling a withered leaf is done to destroy its cells. The better the leaf is rolled, the more juice is released from the cells, and the tea is obtained with a higher taste.

As a result of fermentation, the leaves darken, acquiring a brown color and a pleasant tea aroma.

After fermentation, the tea is dried, its humidity is reduced to 4%. Dried tea is sorted according to the size of the tea leaves into large (leaf) and small.

Green long tea

Green tea leaves are not subjected to withering or fermentation; it is steamed at high temperature for 1.5-2 minutes. Under such conditions, enzymes are quickly destroyed and no noticeable changes in the chemical composition of tea occur.

Green tea has a less bright infusion, a more tart taste, it retains tannins, chlorophyll, vitamins and other biologically active substances.

Yellow tea has a bright yellow infusion with a reddish tint; the taste of the infusion is pleasant, not harsh, and has a mild astringency. Yellow tea is produced in China. To obtain yellow tea, young shoots are taken, mainly the buds of the tea plant. All varieties of yellow tea are only high quality. The aroma of yellow tea is unusual, it is the smell of a flowering field on a hot day.

Red tea is produced only in China. A distinctive feature of red tea is the red color of the steamed tea leaf at the edges and greenish in the center. This is explained by the fact that at the moment the tea leaves acquire this color, the fermentation of the tea leaves stops. Semi-fermented tea leaves retain twice as much extractive substances, so they are more valuable in terms of taste than black tea.

Flavored tea is produced from black long tea; natural and artificial substances are used as flavoring agents.

Natural flavors are essential oils, flowers and other parts of fragrant plants (mint, jasmine, rose, geranium, etc.). Assortment: Nikitin Cherry, Nikitin Strawberry, Bergamot tea, etc.

Bergamot flavoring is obtained from the leaves of the tropical citrus tree. The tea acquires a tart taste and an unusual smell, as well as tonic properties.

They use artificial flavors - synthetic aromatic essences. The quality of tea with this flavoring is lower.

Extracted (instant) tea is made by drying black or green tea extract. Powdered tea is produced in laminated paper bags, syrupy tea is produced in glass jars and bottles.

Pressed tea is produced by pressing benign waste from tea production (crumbs, siftings). This tea is produced in tiled (black and green) and brick (green).

Bagged tea - tea in bags for one-time brewing. Filter paper for tea bags is made from natural materials. In the production of tea bags, the smallest tea leaves are used, which are obtained by grinding the leaves with special machines. Bagged teas are convenient to brew and are well dosed, but tea in bags is less aromatic than loose tea.

Assortment: Princess Nuri, Vivacity, Conversation, Brooke Bond, Dilmah, Ahmad Tea London, etc.

Trade varieties of tea are usually named according to their place of growth: Ceylon, Chinese, Indian, Krasnodar, Georgian, etc.

The main operations for obtaining commercial grades of long tea at tea distribution factories:

• - passing tea through magnetic devices;
• - preparing the mixture according to the recipe;
• - mixing in blending drums;
• - packaging.

Based on quality, long black and green tea is divided into commercial grades: “Bouquet”, highest, 1st, 2nd and 3rd (table).

Characteristics of the quality of commercial varieties of black long tea

The name “baihao” comes from the Chinese word “bai-hao”, which means “white eyelashes”. These silvery hairs cover the tea buds, as well as the underside of young leaves. During fermentation, the buds turn golden (golden tips).

The presence of “golden tips” in tea characterizes its high quality.

The range of long tea is varied. On tea packages, after the country of origin, the following letters are applied:

T - “type” - unopened buds of the tea plant, giving the tea infusion a delicate taste and aroma.

F.P. - "Ef-pi" - tea contains slightly curled leaves.

Long Leaf - long leaf tea.

F. at the end - Fannings - “Fannings” is a finely seeded tea, high quality, brews well, used for premium quality tea bags.

F. at the beginning - Flowery (“flowery”) from English. “floral” - tea made from leaves growing next to the bud of a new leaf; the tea has a strong aroma.

P.S. - “pi-es” - tea made from the largest parts of the leaves.

F.B.O.GP - “ef-bi-o-pi” - medium-leaf tea that combines strength and strong aroma.

B.R. - “beep” - tea contains numerous leaf veins, the standard of broken leaf tea, and has a weak infusion.

C.T.S. - “si-ti-si” - granulated tea is prepared using an accelerated technology: “cutting - tearing - twisting”, in such tea part of the taste and aroma is lost. The infusion is bright.

D. - “will give” - tea dust; used for low quality tea bags.

O.R. - “Orange Pekoe” - tea from the upper, juicy leaves, rich in color, taste and aroma.

Quality assessment, tea storage. The quality of tea is mainly determined by the organoleptic method - by the appearance or harvesting of the tea, taste, aroma, color of the infusion, color of the boiled leaf. To assess the appearance, medium samples are poured onto a clean sheet of paper and the tea group (leaf or small), the degree of twisting of the tea leaves, uniformity of color, and the presence of stems and tea dust are visually determined.

The most important indicator of the quality of the infusion is the aroma. Aromatic substances are concentrated on the surface of the infusion, so the aroma is felt in the first 1.5-2 minutes after brewing. The quality of tea can be judged by the color of the boiled leaf. High-quality long black tea has a bright copper color. Physical and chemical indicators are also taken into account: humidity (no more than 8%), content of caffeine, tannin, fines, crumbs (from 1 to 3%), metallomagnetic impurities. Tea must not contain mold fungi, foreign tastes or odors.

Tea is stored in dry, well-ventilated areas away from strong-smelling products, at a temperature of 15-20°C and a relative humidity of no more than 70%.

Tea is hygroscopic, easily absorbs foreign odors and loses its own aroma. The guaranteed shelf life of tea is 12 months from the date of packaging.

The packaging of tea is of great importance. Tea can be stored in glass and earthenware jars for a longer time. The main thing is that air does not penetrate into them.

Long black and green tea is packaged in soft, semi-rigid and hard packaging weighing from 25 to 250 g.

Tea drinks are made from dried leaves of blueberries, lingonberries, strawberries, fireweed, and other plants. Tea drinks do not contain caffeine. They are produced in the form of mixtures of berries (peeled, fried, crushed), fruit essence and molasses are added.

Tea drinks are produced in briquettes weighing 60, 80, 100 and 150 g.

When buying tea in a package, we are deprived of the opportunity to examine the contents, smell it, or even 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 Latin letters 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:

1. Baykhovy.
2. Pressed.
3. 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:

1. T. - “tippy”, tea tips, thanks to which the drink acquires a delicate aroma and taste.
2. S. - “special”, selected, exclusive black long tea.
3. O. - “orange”, young whole curled leaves.
4. P. - "pekoe", mature leaves without tips.
5. B. - “broken”, broken tea leaf.
6. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.

If you try modern black long tea from five different manufacturers, the taste of each will be strikingly different. How can one and the same variety be so multifaceted? There is a logical explanation for this, rooted in the history of China and our country as well. Let's take a closer look at what it is.

How are tea leaves selected? There are 11 in total, by which quality is determined. All of them are arranged according to the following principle:

• The cheapest varieties are made from large leaves without adding buds. Rolled into tubes or balls;
• A rank higher than the previous ones - the tips of the plant and young leaves are mixed in. A low content of shoots in expensive varieties is acceptable;
• With the postscript Golden - made from the tender parts of the plant (tips, tips, young leaves);
• With the postscript Finest - the most expensive varieties. This black and green tea is made from selected raw materials.

Baikhovy tea what is it

Have you ever heard the name "Baihao Yinzhen"? It is known to any true connoisseur of herbal drink. This is not green tea, as many people think, but a rare variety that came from the Middle Kingdom, also known in our country as “Bai Hao”. It is translated into Russian as silver needles or villi. Looking at the structure of the brew, the origin of the name becomes clear - these are light-brown sticks with pointed ends, covered with white fluff on top. Still, what does long tea mean? These are not only the leaves that we are so accustomed to, but also the buds of the tipsa bush, which have begun to bloom. The more of the latter, the more valuable the product.

Tea and the Emperor: From the 12th to the 18th centuries, this drink was available only to the nobility, produced exclusively for the imperial palace. The death penalty was imposed for its export, which did not stop smugglers who received colossal money from European buyers.

What can be considered real long tea? With the beginning of international trade, enterprising Chinese merchants began to apply the well-known name to other varieties. Thus, many nobles from Russia and European countries received a completely different tea drink. Only with time did they manage to figure out how to identify the real product. It is produced in two counties - Zhenghe and Fuding, and also has its own differences. The Zhenghe product is darker and larger, while the tip bodies in the Fuding variety grow small and the taste is lighter.

Baikhovy tea today – what does the market offer us?

As you can understand from the above, you can pay a tidy sum to buy that same drink, produced only in a couple of provinces. But this does not mean that tea, which has gained stunning popularity, is not produced in other places. Today, tipsa buds are grown both in various cities of China and in neighboring countries, often sold by weight.
What do large manufacturers produce? The concept of “baih tea” is not a registered trademark - it is just the word “Bai Hao” translated into our own way. Today this is the common name for loose varieties of the product. Therefore, a company can release green tea or any other tea, giving it this name.
How is the real Baihao Yinzhen assembled? Just like 800 years ago, the requirements for personnel working on plantations are extremely high. The person must be cleanly washed and dressed. The use of perfume is prohibited.

Which long tea should I buy?

Despite the differences between the modern product and the original white Bao Hao, it deserves attention. Over the past years, manufacturers have developed many worthy species that contain a lot of useful properties and have good taste. Take a closer look at the existing ones:

• Black: When manufactured, the sheet is rolled and undergoes a fermentation process, naturally obtaining the desired level of oxidation. The production of expensive varieties requires the presence of a technologist who manually determines the readiness of the product. Finally, drying is done.
• Green: There are several ways to make green tea - some involve withering, others do not. The process of bringing the humidity to 60% and the two-step procedure for getting rid of moisture remain unchanged.
• Yellow: A popular product in China. To all of the above operations, frying and steaming are added. It is distinguished by its aroma and strong stimulating effect on the human body.
  Red: Low fermentation allows this type of tea to develop a burgundy-brown hue. Just like the previous type, it is roasted and has a pronounced floral aroma.

How to brew and drink long tea?

In countries where tea has become a national culture - China, Japan, England - special attention is paid to the process of drinking it. Show a Briton how this drink is consumed here - casually, spontaneously, to chat with a neighbor, and he will be horrified. He won’t say it out loud, but he will think to himself that such behavior is barbaric.

The cultural value of tea drinking lies in the observance of rules, thanks to which a person separates himself from the animal world and is in contact with his society. Therefore, it was inherent primarily in kings and educated aristocrats, and only then entered the masses.

Today, long tea, like any other, should be brewed based on the basic rules:
Water quality and temperature: the liquid should be soft and not contain a large number of metals. If you don’t have one at hand, just let it sit. Re-boiled water is never used; moreover, it should not be brought to a temperature of 100 degrees at all, otherwise oxygen will disappear from the composition, and with it the vitality of taste. It is better to remove the kettle when it reaches 70-90 degrees.
Quality of the dishes: have you already seen how lovers of herbal drink rinse the kettle with boiling water? This is done to fight off the smell. It doesn’t matter at all what the container is made of – as long as it doesn’t enter into a chemical combination with water. Clay, porcelain, earthenware are preferred.

Duration of infusion: the tea leaves should be filled to a quarter of the size of the vessel. After 50 seconds, fill it completely. Such actions will first capture the main part of the taste, making it strong, and then bring the product to perfection. Two minutes is enough for it to gain the required power.

What to drink long tea with?

Do they drink it with sugar? Of course, a certain part of people, all over the world, really like this option, which is not traditional. A true connoisseur of a herbal drink will never sweeten it, so as not to lose the subtle notes in the aroma, preferring other additives that decorate them:

• Milk - an Englishman, be it an ordinary resident of the country or the Queen herself, will definitely splash milk into a cup. He will do this first, before he pours the tea leaves. This way the two noble liquids will mix evenly, and the fragile porcelain will not crack from overheating;
• Lemon – today it is not known for certain where the tradition of adding lemon came from. There is an opinion that a similar method was invented in Russia. Even in the West there is an expression “Russian tea”, which refers specifically to this method of preparing the drink.
• Desserts – in terms of food, the UK is similar to the CIS. Sweets and desserts are a must. In the old days, ladies were even allowed to loosen their corsets while drinking tea, because after overeating, they lost consciousness due to lack of oxygen. But in reality, this procedure is exclusively isolated and does not imply the presence of food on the table.

From all of the above, we can conclude that each country has its own values ​​regarding the use of the drink under discussion. This doesn't mean that some people are better. It’s just that every nation has its own preferences and goals, and good tea is always in order.