利用者:SchafferRomig847
Where Do Different Tea Blends Originate from
Tea is available in various blends, such as green, white, and black teas, in addition to yerba mate and oolong tea - all of which are caffeinated. When tea is produced, each blend, however, doesn't originate from a different plant. What plant tea comes from varies with location, with teas from China and Japan originating from one tea bush and teas from India and Sri Lanka originating from another. Tea blends, as well as the antioxidants within the blend, are created from the procedure between picking and blending the leaves. Generally, mixtures of allowing the tea leaves to wilt and when they are oxidized create various blends.
The guarana plant that caffeinated tea originates from is Camellia sinensis, an evergreen plant that grows in tropical and sub-tropical climates like those in eastern and south Asia, although tea vegetation is actually grown as north as Seattle and Cornwall, UK. In order to grow, tea plants need fifty inches of rain each year and acidic soil. In addition, tea grown at higher elevators has a tendency to produce higher-quality blends, as the plant is permitted to grow slower. The tea that you simply see inside a bag or perhaps in a loose blend, however, is just picked in the top two inches of the bush. The top 2 ", referred to as a flush, grows again every seven to 10 days. If allowed to continue growing, the tea bush would eventually become a tree.
The species of Camellia sinensis varies using the location that is grown. In China, as well as in Japan and Taiwan, the species of tree is C. sinensis sinensis, a smaller leaf species. Assam tea, the blend grown in India and Sri Lanka, is a larger leaf tea that goes by the species C. sinensis assamica. Generally, teas in this area, including Ceylon blends and Indian black tea, but Darjeeling does not. In addition, another species are available in Cambodia, C. sinensis parvifolia, a tea bush with medium-sized leaves.
How are the separate tea blends created? When the tea foliage is picked, they go via a process called enzymatic oxidation, which is heating the picked leaves to deactivate the enzymes in them. The leaves, before being oxidized, might be wilted or dried. For black tea, the foliage is heated and dried at the same time. White tea, on the other hand, is neither wilted nor oxidized, and an offshoot of white tea, yellow tea, has the same process, but the foliage is permitted to "yellow" or age slightly afterwards. Green tea extract is similar, too, just the foliage is wilted. Oolong tea benefits, generally a stronger flavored black tea, has leaves which are wilted, bruised, and partially oxidized.