Tea tyopes

1. FLAVOR OF TEA
Tea is an aromatic beverage commonly prepared by pouring hot or boiling
water over cured leaves of the Camellia sinensis, an evergreen shrub native to
Asia.[3] After water, it is the most widely consumed drink in the world.[4] There are
many different types of tea; some teas, like Darjeeling and Chinese greens, have a
cooling, slightly bitter, and astringent flavour,[5] while others have vastly different
profiles that include sweet, nutty, floral or grassy notes.
Tea originated in Southwest China, where it was used as a medicinal drink.[6] It
was popularized as a recreational drink during the Chinese Tang dynasty, and tea
drinking spread to other East Asian countries. Portuguese priests and merchants
introduced it to Europe during the 16th century.[7] During the 17th century,
drinking tea became fashionable among Britons, who started large-scale
production and commercialization of the plant in India to bypass the Chinese
monopoly.
The phrase herbal tea usually refers to infusions of fruit or herbs made without the
tea plant, such as steeps of rosehip, chamomile, or rooibos. These are also known
as tisanes or herbal infusions to distinguish them from "tea" as it is commonly
understood.
DIFFERENT FLAVORS OF TEA
Preparation
Teas of different levels of oxidation (L to R): green, yellow, oolong, and black
Black tea
Popular varieties of black tea include Assam, Nepal, Darjeeling, Nilgiri, Turkish,
Keemun, and Ceylon teas.
Many of the active substances in black tea do not develop at temperatures lower
than 90 °C (194 °F).[87] As a result, black tea in the West is usually steeped in
water near its boiling point, at around 99 °C (210 °F). The most common fault
when making black tea is to use water at too low a temperature. Since boiling point
drops with increasing altitude, it is difficult to brew black tea properly in
mountainous areas. Warming the tea pot before steeping is critical at any elevation.

2. Western black teas are usually brewed for about four minutes and are usually not
allowed to steep for less than 30 seconds or more than about five minutes (a
process known as brewing or mashing in Britain). In many regions of the world,
however, actively boiling water is used and the tea is often stewed. In India, black
tea is often boiled for fifteen minutes or longer to make Masala chai, as a strong
brew is preferred. Tea should be strained while serving.
A food safety management group of the International Organization for
Standardization (ISO) has published a standard for preparing a cup of tea (ISO
3103: Tea — Preparation of liquor for use in sensory tests), primarily intended for
standardizing preparation for comparison and rating purposes.
Green tea
In regions of the world that prefer mild beverages, such as the West and Far East,
green tea should be steeped in water around 80 to 85 °C (176 to 185 °F), the higher
the quality of the leaves the lower the temperature. Regions such as North Africa
or Central Asia prefer a bitter tea, and hotter water is used. In Morocco, green tea
is steeped in boiling water for 15 minutes.
The container in which green tea is steeped is often warmed beforehand to prevent
premature cooling. High-quality green and white teas can have new water added as
many as five or more times, depending on variety, at increasingly higher
temperatures.
Flowering tea
Flowering tea or blooming tea should be brewed at 100 °C (212 °F) in clear glass
tea wares for up to three minutes. First pull 1/3 water to make the tea ball wet and
after 30 seconds add the boiling water up to 4/5 of the capacity of the tea ware. The
boiling water can help the tea ball bloom quickly and with a strong aroma of the
tea. The height of glass tea ware should be 8–10 cm, which can help the tea and
flowers bloom completely. One tea ball can be brewed 4–5 times.
Oolong tea
Oolong tea should be brewed around 82 to 96 °C (185 to 205 °F), with the brewing
vessel warmed before pouring the water. Yixing purple clay teapots are the
traditional brewing-vessel for oolong tea which can be brewed multiple times from
the same leaves, unlike green tea, seeming to improve with reuse. In the Chinese

3. and Taiwanese Gongfu tea ceremony, the first brew is discarded, as it is considered
a rinse of leaves rather than a proper brew.
Premium or delicate tea
Some teas, especially green teas and delicate oolong teas, are steeped for shorter
periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves
from the water at the end of the brewing time if a tea bag is not being used.
However, the black Darjeeling tea, a premium Indian tea, needs a longer than
average steeping time. Elevation and time of harvest offer varying taste profiles;
proper storage and water quality also have a large impact on taste.
Pu-erh tea
Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh
for several seconds with boiling water to remove tea dust which accumulates from
the ageing process, then infuse it at the boiling point (100 °C or 212 °F), and allow
it to steep from 30 seconds to five minutes.
Cold brew and sun tea
While most tea is prepared using hot water, it is also possible to brew a beverage
from tea using room temperature or cooled water. This requires longer steeping
time to extract the key components, and produces a different flavor profile. For
best results, it is best to use about 1.5 times the tea leaves that would be used for
hot steeping, and to refrigerate for 4–10 hours. The process of making cold brew
tea is much simpler than that for cold brew coffee.
Cold brewing has some disadvantages compared to hot steeping. Firstly, if the
leaves or source water contain unwanted bacteria, they may flourish, whereas using
hot water has the benefit of killing most bacteria. This is less of a concern in
modern times and developed regions. Secondly, cold brewing may allow for less
caffeine to be extracted, which may or may not be desired.
Sun tea is made by steeping the tea leaves in a jar of unheated tap water left in the
sun. It does not get hot enough to kill bacteria present on the tea leaves or in the
water, such as Alcaligenes viscolactis.[88]

4. Serving
To preserve the pretannin tea without requiring it all to be poured into cups, a
second teapot may be used. The steeping pot is best unglazed earthenware; Yixing
pots are the best known of these, famed for the high-quality clay from which they
are made. The serving pot is generally porcelain, which retains the heat better.
Larger teapots are a post-19th century invention, as tea before this time was very
rare and very expensive. Experienced tea-drinkers often insist the tea should not be
stirred around while it is steeping (sometimes called winding or mashing in the
UK). This, they say, will do little to strengthen the tea, but is likely to bring the
tannins out in the same way that brewing too long will do. For the same reason,
one should not squeeze the last drops out of a teabag; if stronger tea is desired,
more tea leaves should be used.
Herbal Flavored Tea
Reasons for Consuming Herbal Tea
Herbal teas are loaded with antioxidants that are helpful for neutralizing the
harmful effects of free radicals and oxidative stress – one of the chief reasons for
cancer.
 Rich source of antioxidants catechins that fight free radicals damage and
oxidative stress
 Fluoride present in herbal tea improves oral health and prevents cavities
 Vitamin D present in herbal tea improves bone strength
 Antioxidant EGCG (Epigallocatechin gallate) recovers heart health after
heart attack and stroke
Best 19 Herbal Teas and Their Benefits
Herbal teas protect our bodies with some much-needed hydration. They also help
us to fight against infection and nausea. Here is a list of the 19 best herbal teas that
you can choose from.
Lemongrass Tea:
It is prepared from the lemongrass plant, and it is used in cooking as well. Due to
the presence of a component called citral it helps to digest our food therefore it is
often served after dinner. Teas like Lemon Zinger are prepared through the
blending of it.

5. Ginger Tea:
Ginger increases our energy and also acts as a stimulator. It helps to digest our
food and to control problems like nausea. The presence of anti-inflammatory
properties makes it really helpful to Arthritic patients.

6. Peppermint Tea:
It is a soothing tea made from the fragrant herb Peppermint. It reduces the
problems of vomiting, motion sickness and nausea. It strengthens our immune
system and gives our body protection against mild coughs, mild asthma, and
clearing of congestion, mild aches and chronic pain. Those who have been
suffering from heart problems must avoid drinking peppermint tea because it might
deteriorate your health.
Chamomile Tea:
Chamomile tea aids to reduce our stress and helps to digest food. Chamomile is
one of the best known popular herbs which is used all over the world. It secures
peaceful sleep and reduces the problems of insomnia. People who are allergic to
chamomile should abstain from drinking this tea.
Rose hip Tea:
Rose hip Tea is a rich source of vitamin C, and it is the fruit of the rose plant. It is
beneficial to our tissue health, adrenal function and skin and also helps to
strengthen our immune system.
Lavender Tea:
The dried purple, white and pink coloured flowers are used to prepare Lavender
Tea. It is a medicinal herbal tea which is used as a scented herb worldwide. It helps
us in many ways. It helps to reduce respiratory issues, cough, asthma, bronchitis
and body temperature and is used for treating fever. It helps to heal ulcers, sores,
cuts and wounds.
Lemon Balm Tea:
It is really beneficial to our health and effective to reduce stress and calm nerves. It
also helps to control thyroid problems and lowers insomnia and anxiety. It
increases the capacity of our memory and refreshes our mood. It lowers the
problems of stomach, digestive system and flatulence.

7. Hibiscus Flower Tea:
Hibiscus flower Tea is made from dried hibiscus flowers. It helps to reduce
hypertension, cholesterol and blood pressure. The presence of anti-oxidants in
hibiscus tea gives us protection against cell-damaging free radicals. Hibiscus is
also used in Zinger Tea and Sorrel Tea.
Milk Thistle Tea:
While used as a tea, milk thistle herb helps to clean liver, and its components
improve liver function. It also improves our digestive system through the
production of bile.
Echinacea Tea:
The presence of anti-oxidants in Echinacea tea increases the power of the immune
system. It reduces pain and inflammation and helps us to prevent the common cold.
Polysaccharides are found in the uppermost part of the plant.

8. Blackberry leaves Tea:
It boasts of the refreshing berry-flavor. It contains anti-oxidant like flavonoids, and
it is really good for our health.
Dandelion Tea:
Dandelion Tea is made from the plant’s leaves and flowers. It contains immense
vitamins and minerals. It lowers fluid retention and provides soothing pleasure to
pain and swelling caused by arthritis. It improves our digestive system and liver
function.

9. Hawthorn Tea:
Peach and berry flavored teas are made of the leaves, flowers and berries of the
hawthorn plant. It enhances blood circulation and helps to improve cardiovascular
health. It reduces stress and improves the process of drainage of excess salt from
our body.
Cinnamon Tea:
It has many health benefits, and it is really easy to prepare. It is extremely
beneficial for weight loss. It enhances our bodily strength to fight against viruses
and also helps to control blood sugar. Cinnamon Tea becomes even more effective
when it is blended with honey.
Cardamom Tea:
Cardamom tea is made from dried white cardamom flowers and the sweetly
aromatic seeds. The plants are usually grown in Guatemala and India. Cardamom
tea has sweet, aromatic flavor. It lowers indigestion, stomach pain and reduces
flatulence and the problem of feeling nauseous. It aids the fight against pulmonary
disorders and coughs. It helps to discard caffeine from our system. During the
period of menstruation, it also helps to refresh the mind of women.

10. Red Clover Tea:
Red Clover Tea is made from the dried blossoms of the perennial red cover plant.
It helps in relieving the complications and discomfort related to menopause. It
reduces stress and helps to have a peaceful sleep. It strengthens bones and
improves the power of our memory.
Rooibos Tea:
It is one of the most popular herbal teas worldwide. It is good for our health due to
the presence of vitamins, minerals and antioxidants. It has an incredible distinct
flavor, plus reduces stress and lowers the problems of insomnia.
Nettle Tea:
The leaves of stinging nettle are used in the making of nettle tea. It is really
effective in anemia and reduces high blood pressure as well as relieves the pain of
rheumatism and arthritis. It strengthens our immune system and helps fight against
coughs and colds. Furthermore, it lowers problems like urinary tract infections,
kidney and bladder problems and congestion.
Instant tea
"Instant tea", similar to freeze-dried instant coffee and an alternative to brewed tea,
can be consumed either hot or cold. Instant tea was developed in the 1930s, with
Nestlé introducing the first commercial product in 1946, while Redi-Tea debuted
instant iced tea in 1953.
Delicacy of flavour is sacrificed for convenience. Additives such as chai, vanilla,
honey or fruit, are popular, as is powdered milk.
During the Second World War British and Canadian soldiers were issued an instant
tea known as 'Compo' in their CompositeRation Packs. These blocks of instant tea,
powdered milk, and sugar were not always well received. As Royal Canadian
Artillery Gunner, George C Blackburn observed:
But, unquestionably, the feature of Compo rations destined to be remembered
beyond all others is Compo tea...Directions say to "sprinkle powder on heated
water and bring to the boil, stirring well, three heaped teaspoons to one pint of
water."

11. Every possible variation in the preparation of this tea was tried, but...it always
ended up the same way. While still too hot to drink, it is a good-looking cup of
strong tea. Even when it becomes just cool enough to be sipped gingerly, it is still a
good-tasting cup of tea, if you like your tea strong and sweet. But let it cool
enough to be quaffed and enjoyed, and your lips will be coated with a sticky scum
that forms across the surface, which if left undisturbed will become a leathery
membrane that can be wound around your finger and flipped away...[122]