Tea is the most common drink in the world. It is produced in different countries - in India, Kenya, Ceylon, China... Depending on the variety, this drink comes in different colors - black, red, white, yellow and green. Of all the famous teas, red ones are the most widespread throughout the world.
95% of the world's inhabitants drink red tea every day and do not know that it is red. The tea that we used to call black is called red in China. They began to call it black in Europe because of the color of the dry tea leaves.
We also sometimes call red tea oolongs, rooibos and hibiscus. We will adhere to the traditional Chinese classification so as not to confuse you.
History of red tea
Due to a sudden change in weather, the collected tea was left lying in a heap. There was a strong fog and the tea “sniffled” more than planned. At first the Chinese were afraid that it had gone bad. But then they dried it, brewed it, tasted it and said, “What delicious tea!”
Experts in the global tea industry claim that Chinese black tea compares favorably with its analogues from other regions of our planet. Chinese red tea has a unique taste and a more subtle aroma, special strength and rich color.
Red tea production
Twelve provinces grow tea in China, the most famous of which are Fujian and Yunnan. The process of preparing red tea is very complicated and takes several days. During this time, the tea leaf is strongly fermented and first acquires a dark and then brown color.
For good red teas, the top leaves and buds are collected from red tea plantations. This is usually done early in the morning, but when the dew has already dried. After picking, red tea is dried for some time, then shaped and fermented in special boxes for 4-24 hours.
Properties of red tea
Red tea has a beautiful ruby infusion color: from light ruby to dark (depending on the variety). Very tasty tea, sometimes you can smell linden and honey notes in it. Pairs well with a variety of floral tea additives.
To see the magical color of this drink and admire it, you need to brew it in a special glass container and look at the light, and then enjoy the noble taste and velvety aroma. They drink the drink slowly, putting everything aside and forgetting for a moment about all their worries and troubles. This is the only way to fully experience its unique taste and enjoy the aftertaste.
Benefits of red tea
Red tea is recommended to be consumed in the evening, as it does not contain invigorating components. Tea contains vitamins, amino acids and polyphenols that improve our immunity and the body's resistance to external factors.
Drinking red tea helps improve the functioning of the gastrointestinal tract, activates blood circulation, improves and strengthens memory, and activates mental activity.
Red tea helps cope with stress and tune in to creative, positive thinking.
How to brew red tea
There are dozens of ways to brew red tea, with recipes you can more details on specialized websites. We bring to your attention the easiest way.
- Red tea should be brewed in a ceramic or porcelain teapot. Before brewing, this teapot must be doused with boiling water and dried..
- Red tea should be brewed with hot water, but not boiling water.
- You need to pour a portion of red tea into the kettle and let it sit for about 2 minutes, then pour in a small amount of water (2.5 cm layer), after 1-2 minutes, pour in a second time - up to half the kettle, and after another 2 minutes, pour in water a third time - to the top. The total brewing time for red tea is 3.5-4 minutes.
- Once prepared, red tea can be served with lemon or you can add rose petals, jasmine flowers, a few mint or currant leaves.
How to drink red tea
Typically, “vintage” Chinese teas are drunk without sugar, honey, jam, etc., in order to feel all the nuances of taste. But, if you are just an amateur, then you can afford to experiment. Tea rose goes well with red tea. Red tea goes well with a light snack.
The main thing is not to drink strong red tea on an empty stomach. Also, you should not drink very hot tea or very cold tea.
How to store red tea
It is better to buy red Chinese tea in specialized stores that sell high-quality goods in order to fully enjoy the excellent taste and not doubt the beneficial properties of the purchased product.
Standard scheme for storing tea: in a dark, dry, cool place, without foreign odors, in an airtight container. Red tea has a shelf life of approximately two years if well dried.
Chinese tea is a healing elixir that bestows health, longevity and peace of mind. Anyone can join the culture of the Celestial Empire by getting acquainted with the taste of unsurpassed Chinese red tea.
Prepared by Maryana Chornovil
Question: What kind of beast is this: Chinese tea?
Answer: In fact, this is the most ordinary tea. Only, unlike Ceylon or Indian, it has many more varieties, varieties, tastes and aromas. Since tea in China grows and is produced in several areas with different climates, the types of tea and production methods vary significantly. The final product is also different. Dark and light, delicate and tart, in this variety of choices everyone will find a tea to suit their taste.
Question: Red, green, pu-erh, oolong... Which one to choose?
Answer: Brief excursion:
Red tea. Tea that Europeans call black tea. The most understandable and familiar tea for Russian people. Fragrant, tart, warming.
Green tea. Rich in vitamins, great cooling in the heat. Fresh, bright taste.
White tea. The most thoughtful tea. Suitable for reading a book or an interesting conversation.
Yellow tea. Very similar to green, but with a more subtle taste. For connoisseurs and gourmets.
Puer. A highly tonic tea. There are two types of Pu-erh: dark (Shu) - woody and nutty taste, and light (Sheng) - the taste of dried fruits and prunes.
Oolong. There are a great variety of oolongs, more about them below.
Question: The names of the teas are some kind of Chinese. Again the agony of choice
Answer: When in doubt, try a few different teas. There is sure to be a tea that suits your taste. Or call! We are ready to talk for hours about tea and will be happy to answer all your questions.
Question: How does tea affect the body?
Answer: Any quality tea has a positive effect on your overall health. If we talk about the influence of a specific tea, it should be noted that each person is a separate person, and the same tea can have different effects on different people. But in most cases, teas are tonic (especially Pu-erh). There are soothing teas - for example Tie Guan Yin. White and green teas are rich in antioxidants and vitamins. Red teas are better than others to warm you up in cold weather. The main thing to remember is that in everything, even in tea, you need to observe moderation. Excessive tea consumption can negatively affect blood pressure. Very strong brewed tea is also harmful to health.
Question: What if I can't have tea?
Answer: Important topic. In general, a doctor can and should give a ban on a particular product. We can only recommend. You should drink significantly less tea:
For hypertension
For stomach ulcers
Pregnant women
Question: It probably takes years to learn how to brew tea correctly?
Answer: Wrong! You can brew delicious, aromatic tea the same day it arrives at your home. The main thing to remember is three things:
Ratio of water to tea
Water temperature
Infusion time
The description of each of our teas contains all these parameters, possible errors are also described, and of course there is a phone number. We are ready to talk about brewing tea no less than about the tea itself and will always help you!
For advanced users.
Question: How to store tea?
If we are talking about pressed pu-erh, then it is better to store it in a well-ventilated place with moderate humidity, away from foreign odors.
Question: What do you drink tea with?
Answer: We do not recommend consuming tea with food. Nuts or dried fruits may be appropriate on the table - something that will not overwhelm the taste and aroma of tea. We also do not recommend adding sugar to good Chinese tea, as it will distort the taste of the tea.
Question: What is oolong?
Answer: Oolongs are a large category of turquoise teas. It includes: -Southern Fujian oolongs. Similar in taste to green teas. These oolongs undergo virtually no heat treatment. The most famous tea is Tie Guan Yin. -Northern Fujian (Wuishan) oolongs. They are distinguished by deep roasting and a sweetish taste. Example – Da Hong Pao. -Guangdong (Chaozhou Cha) oolongs. A distinctive feature is pronounced flavors and slight bitterness. The most unusual oolongs. -Taiwanese oolongs. High mountain teas. Collected exclusively by hand. Tasty and aromatic, you will love it!
Question: Milk Oolong - myth or reality?
Answer: In 99.9% of cases, milk Oolong is a flavored tea. Produced from Taiwanese or South Fujian raw materials. It is a myth that this tea is infused with milk.
Question: What is the difference between Sheng Puer and Shu Puer?
Answer: Method of processing. This makes them completely different in taste. If we talk about Shu Puer (Dark Puer), then three to five year old Puer will have the brightest taste. Six to eight year olds will have a smooth, woody, rich taste. With Sheng Pu'er (Light Pu'er) everything is simpler - the older, the tastier)
Question: How old should a good Puer be?
Answer: There is an opinion that the older Pu'er is, the better it is. This is not entirely true. Yes, with age, Pu-erh acquires a more interesting taste, but we do not recommend chasing the age of Pu-erh. Young (two to three years old) Pu-erh made from high-quality raw materials will also be tasty and aromatic. The same can be said about the tonic effect: both young and old Pu-erh will invigorate.
Question: I saw 40-year-old Puer on sale at a reasonable price, should I take it?
Answer: We have a suspicion that the seller is being disingenuous... At the Haiwan Tea Factory (China) there is a 30-year-old pu-erh pancake on display behind glass. This is already an exhibit, and its value is exclusively collectible. The taste is questionable, since tea is an organic product, and over time nature begins to take its toll.
Question: Pu-erh is in the ground, isn't it?
Answer: A common myth that the Chinese themselves came up with to justify improper storage of tea. It is enough to keep Pu-erh for a couple of weeks in a damp place, and it will acquire the taste of damp earth. In fact, Puer does not lie in any land!
Question: Is Pu-erh rushing?
Answer: Contrary to popular belief, pu-erh does not have any narcotic effect. This is a healthy tea, which usually greatly tones, but nothing more)
Question: Can you lose weight from tea?
Answer: The most effective teas for weight loss are Pu-erh teas. It will also be useful to add Goji berries to your diet. We would like to say that these products do not work miracles: if Pu-erh and Goji are eaten with cakes, there will be no effect.
Question: I often hear about Goji Berries. What is this?
Answer: Dereza Chinese or Tibetan barberry. They have a positive effect on intestinal function and strengthen the immune system. With regular use, many experience a weight loss effect.
Question: I'm tired of sitting at the computer for a long time, what can help?
Answer: All GABA teas “clear the head.” The gamma-aminobutyric acid it contains stimulates brain function and increases concentration.
Question: Got a cold?
Answer: For colds, we drink our “anti-cold kit”: a Kudin stick, a couple of Chrysanthemum tea flowers and 20-30 Goji berries. Pour hot water (80 degrees) and leave for 2 minutes. When taken at the first stage of the disease, in two to three hours you will be a cucumber.
Question: What is the difference between Chinese tea and Indian or any other tea?
Answer: Each region has its own climate, its own soil and its own flora and fauna. Also, each country has its own traditions of tea production. All these factors greatly affect the taste and aroma of tea, making each type of tea unique.
Question: Is it possible to combine tea and sports?
Answer: Yes, you can! But once again we will repeat about the sense of proportion. There is no need to drink a liter of pu-erh and immediately go for a run, this can negatively affect the functioning of the cardiovascular system. If you drink two or three bowls of good shu pu-erh an hour before training, your body will receive an excellent boost of energy. However, if you are seriously interested in bodybuilding, then you better consult your trainer, since there are a lot of different opinions and recommendations about combining caffeine and this sport.
For experts
Question: What are the stages of tea production?
Answer: To answer this question we have prepared a table:
1. Processing of fresh raw materials (tea leaves)
At this stage of the process, it is important to remove excess moisture from the collected raw materials for further processing of the raw materials.
There is a difference between Sha Qing (杀青) - “fixation” and Wei Diao (萎凋) - withering. Sha Qing (杀青) – “fixing” or “killing greens” is done using high heat in a Guo (锅) cauldron, hot drum, or done by steaming with hot Zheng Qi (蒸汽) steam. Wei Diao (萎凋) – withering of tea leaves in a more gentle way than with Sha Qing. This is done outdoors under the sun, or in a drying machine, or simply in a dry room.
2. Violation of the structure of the tea leaf and imparting appearance.
The purpose of this operation is to disrupt the structure of the tea leaf and give shape to the future tea. When deformed, tea juice is released, which actively participates in further chemical processes.
There are three main options for the operation:
Zhou Nian (揉捻) - creasing-twisting;
Zhou Qie (揉切) – cutting tea leaves;
Zuo Qing (做青) – “processing” or “shaking”.
Most teas only go through the Zhou Nian (揉捻) stage, but oolong teas go through two stages: the leaf goes through Zuo Qing (做青) first, and then after drying, Zhou Nian (揉捻). Zuo Qing 做青 is a clever way of deforming the tea leaf by using a wicker sieve on which the tea raw materials are laid out, then repeatedly thrown into the air, thereby disturbing only part of the structure of the tea leaf. In places where the leaves are broken, fermentation proceeds faster than in other parts, thereby ensuring that the leaf ferments unevenly.
3. Fermentation
The purpose of this stage of the technological process is to change the composition of enzymes in tea, which will affect the further taste, aroma and effect on the human body. There are three types of fermentation: Meng Huang 闷黄 - simmering, Fa Jiao (发酵) - fermentation and Wo Dui (渥堆)
Meng Huang 闷黄 – languishing, fermentation occurs in a special room where the tea is wrapped in rice paper and aged on shelves. This type of fermentation is characteristic of yellow teas;
Fa Jiao (发酵) – fermentation is a natural process that begins to occur from the moment the tea leaves are picked. Additionally, after the leaf deformation process, the tea is aged in special conditions for a short time (4-5 hours). This fermentation method applies more to red teas and oolongs;
Wo Dui (渥堆) – wet stacking, when tea lies in heaps on a concrete floor for 60 days, covered with a cloth. The heap self-heats up to 70 degrees, fermentation processes are actively taking place in it. This type of fermentation is actively used in the production of Shu Pu'er;
4. Temperature treatment of tea
This is the final stage of tea processing - heat treatment. Its goal is to completely stop the process of fermentation and oxidation of tea, remove remaining moisture from tea leaves for further transportation to the consumer. The general name is Gan Zao (干燥) - drying tea.
Hong Gan (烘干) - hot air drying in a special machine. High quality teas are often processed this way;
Chao Gan (炒干) - drying in a cauldron in three stages: “first” and “second” freshness, drying “to shine”;
In addition to the main ones, there are additional stages of tea processing:
Chao Qing (炒青) - "roasting greens", a method invented during the Ming Dynasty (1368-1644), is used today as an intermediate heat treatment method for oolongs.
Hong Bei 烘焙 - warming up, essentially roasting tea over coals in bamboo baskets. Used for highly fermented oolongs.
For some types of teas, the last stage may have a slightly different technology, but with the same essence: for example, in Pu-erh, post-processing consists of processing the raw materials with hot steam, pressing and subsequent drying on shelves. Smoked teas (Xiao Zhong) use another finishing process of Xun Bei (薰焙) - wood smoking in baskets.
In preparing this article, materials from the site www.renzi.ru were used
Question: How to raise a teapot made of Yixing clay? How to care for a Yixing clay teapot?
Answer: Work with the kettle constantly. Brew tea in it and pay attention to it. Initial preparation for using the kettle may vary.
In our opinion, it is often enough to put dry tea leaves in a teapot, add hot water and leave for several hours. Then rinse well and can be used. You can also put the kettle in a saucepan and fill it and the space around it with tea. Pour hot water and leave for 12-24 hours. We did not notice any difference in the results between these two methods.
Both methods are aimed at getting rid of the earthy clay smell from a new teapot and preparing it for use with a specific type of tea. We recommend using the type of tea that you plan to brew in this teapot.
It makes sense to use different teapots for different types of tea to avoid mixing of flavors. Yixing clay is a porous material and the teapot will absorb the aromas of the tea being brewed. For example, if you brew Shu Pu-erh in a teapot for a year, and then brew green tea, then green tea will turn out with shades of pu-erh.
Green teas
Red teas
Oolongs. It is better to take different teapots for Southern Fujian, Northern Fujian, Guangdong and Taiwan.
Shu pu'er
Sheng pu'er
White and yellow teas are best brewed in glass or thin-walled porcelain containers.
You should pay attention to the fact that different types of tea have different twist shapes and when brewing, the tea leaves open differently. For example, spherically twisted tea will open well in a round teapot with a convex lid, and longitudinally twisted Guangdong oolong tea leaves will open better in a teapot extended upward. You also need to remember about the time to drain the infusion from the kettle. If the kettle drains water for a long time, the tea in it may simply overbrew.
You should only touch the kettle with clean hands. Hands should not be greasy or smeared with cream. There is no need to touch the inside of the kettle with your hands. A teapot made of Yixing clay does not need to be washed with any detergents or soda.
During tea drinking, the kettle can be watered with tea infusion (the first brew, for example) and rubbed with a tea towel or damp cloth after drinking tea. This way you will wipe away dried smudges from the teapot and, over time, achieve a shiny teapot. Sometimes during tea drinking a brush is used to remove stains from the body of the teapot. This also contributes to the kettle's operating time and the rapid formation of shine.
After drinking tea, you need to immediately shake out the tea leaves from the teapot, rinse it with hot water and leave it to dry with the lid ajar. If you leave the tea leaves in the kettle after drinking tea, a sour smell may appear or mold may develop.
If suddenly foreign odors do appear from the kettle, then it can be revived by re-boiling, approximately as when preparing for the first use: Fill it with tea, put it in a saucepan (it is better to put a cloth on the bottom of the saucepan so that the kettle does not break when boiling) , add water and boil for about an hour and a half.
When the kettle is not in use, it should be kept in a dry, ventilated place without foreign odors.
Red tea drinks have been loved in China since ancient times. Fermented red tea gets its name from the coppery reddish hue of its leaves. Moreover, Chinese red tea has nothing to do with the tea drink, which also has an attractive burgundy color. In ancient times, the beneficial properties of Chinese red tea were highly valued, and today they are widely recognized. This tea has a reputation as a healing remedy for many diseases.
Chinese red tea obtains its unique qualities through the fermentation process. Exposure to special technologies at high temperatures influences the formation of special ingredients that have extraordinary healing powers. The leaves of Chinese red tea contain natural sugar, polyphenols, numerous amino acids and beneficial vitamins in fairly large quantities, which are extremely necessary for human health. The unique composition determines the beneficial properties of Chinese red tea and has a positive effect on the human body.
The scope of beneficial effects of Chinese red tea is extremely diverse, ranging from the circulatory system of the human body. Thanks to the tannins included in this drink, it has an anti-inflammatory effect, suppressing the pathogenic microflora of the digestive system, which helps to effectively cope with intestinal disorders. Medical specialists practicing in this eastern country rightly believe that regular consumption of Chinese red tea contributes to the longevity of the inhabitants of the Celestial Empire.
Indeed, red Chinese tea significantly activates a person’s mental and physical activity. According to oriental doctors, the unique properties of Chinese red tea can be considered a panacea for most diseases in older people. Indeed, in addition to slowing down the aging of the skin, this amazing drink helps strengthen the immunity of older people.
Discussing the extraordinary properties of Chinese red tea, it should be noted that another beneficial effect of this drink is its ability to effectively resist the formation of blood clots and dangerous fatty deposits in blood vessels. But the most important property that has a positive effect on human health is the ability of this drink to effectively reduce. Therefore, red Chinese tea is always recommended for people with diagnoses such as hypertension, hyperlipidemia, and cerebral arteriosclerosis. In addition, the beneficial properties of Chinese red tea are suitable for helping people suffering from allergies. Also, red tea drinks have a fairly strong diuretic effect. And its strong infusion can treat inflammation of the gums, suppuration of the eyes, and get rid of swelling.
Until recently, it was believed that red tea that has undergone a fermentation process significantly reduces its beneficial properties, which are so important for human health. However, based on recent scientific research, it has been found that theaflavins and thearubigens (coloring substances) of Chinese red tea have similar beneficial properties as their counterparts found in green tea drinks.
According to scientific studies of the properties of Chinese red tea, there is significantly less caffeine in this wonderful drink than in natural coffee. This promotes blood flow to the brain without overstimulating the heart muscle. Properly brewed red Chinese tea helps sharpen attention, effectively brain function, and makes it easier to concentrate on work.
There are quite a few varieties of Chinese red tea. Moreover, each type of tea drink is brewed according to a strictly defined scheme. The most famous is Kee Men tea, which is included in the list of the ten most famous Chinese teas. A rather expensive drink is Yunnan tea, which has a tart taste. Red tea “Yixing” is a rare elite drink. Known for the fact that its strong aroma fills the entire room where tea is brewed and drunk. The Chinese also like to make red tea with milk.
Real high-quality Chinese red tea has truly unique properties. This drink is worth a try!
Red tea is a concept characteristic only of China, European people look at it all differently, they call it black. When Europeans talk about it, they start from a superficial description of the color of the dried leaf, while the Chinese talk about the color of the drink itself, which is obtained when brewed. If experts talk about this product, then, of course, they use the expression red tea.
Making red tea
red tea photo
Europeans began to grow tea on a large scale and sell it, without thinking that they bypassed some of the procedures and rules for its production. Real red tea can be called the one that is made in China according to ancient processing traditions.
Anyone who wants to taste a real high-quality variety of this product will purchase one that is produced in Taiwan or China, where it is produced according to all the required rules.
Historians believe that red tea appeared unexpectedly for the producers themselves. It was the result of temperature changes and heavy fog. The leaves, laid out for drying, became very hot, then this whole process was perfected, and red tea itself appeared.
Chinese is one of the best teas. It is highly fermented and less oxidized, has an unusual aroma and exquisite taste. The quality depends on the cooking method. For high quality, fresh young leaves are collected, which grow in the highlands, far from cities and factories.
After assembly, the sheets are laid out as needed and left to dry for an average of 15 hours, then, when they are soft and tender, they begin to roll. This is done either manually or on a special machine.
There are times when some varieties are not just rolled, but also squeezed so that the entire leaf is saturated with juice. Sometimes, for certain varieties, only the edges of the leaves are dried. In this case, the tea becomes unique in taste.
One of the most expensive and high-quality varieties of red tea is red dragon tea. In terms of the degree of fermentation, it occupies an intermediate place between green and black. It has its own specific taste and pronounced aroma, which is very different from the usual green and black tea.
Properly brewed red dragon tea has a honey-red hue, with hints of peach and floral flavor. The taste of this tea is called hot or spicy. When dry, it is a large leaf rolled into a tube. When brewing, you can see green streaks on it.
To feel the true taste of this tea, you need to know the recommendations for its proper brewing. You need to pour boiling water over the leaves at a temperature not lower than 90 °C, let it sit for 4-5 minutes, then you can brew it in the same way 3-4 more times. Tea connoisseurs call this taste truly royal.
The benefits and harms of red tea
Red tea is very useful, as it increases immunity and also fills the body with special energy.
All the beneficial properties of this product are directly related to fermentation technology. In a certain way, a dried product with a certain combination of air, moisture and heat contributes to the appearance in this product of many useful substances that were not originally there, such as tea flavins.
According to the technology, the fermentation carried out, among other things, preserves a huge amount of useful substances in the leaves, such as polyphenols, amino acids, and various useful vitamins.
The properties of red tea can restore immunity in a short time. Due to the microflora present in it, it not only has a positive effect on the entire body as a whole, but also on certain energy levels.
- Positive effect on metabolism: thanks to the emulsifier, which improves the functioning of the gallbladder, fat that enters the body with food is well broken down.
- It accelerates metabolic processes in the body as a whole, and it can, to some extent, be used as a means of losing weight.
- A good diuretic that promotes accelerated kidney function. It is recommended to drink for overweight people due to water retention in the body.
- A good detoxifier. Improves kidney function, they in turn remove waste and toxins.
- Contains very little caffeine, so there are no contraindications for insomnia.
- Contains calcium, magnesium and fluoride. Strengthens bones well and helps with dental diseases.
- Improves intestinal function and relieves spasms.
- Relieves nervous tension, stress and regulates blood pressure.
Tea also has some contraindications: it should not be used by pregnant women and children, as it speeds up metabolism, which is undesirable for children. People with iron deficiency are also not recommended to drink red tea, as the enzymes in its composition slow down the absorption of iron by the body. You should not drink it if you have high blood pressure. It is recommended to reduce consumption to one glass per day.
Red tea(in Europe it is called black tea) is considered highly fermented, its fermentation, i.e. the process of oxidation of leaf and juice reaches 80-90%.
The infusion has an intense red-brown color. This is how it got its name in China. It is called black because of the color of the dry tea leaves. It has a sweetish taste and rich aroma. Pairs well with tea rose and other floral additives. It has a very invigorating and warming effect, so it is an ideal drink in the cold season. It is not recommended to drink before bedtime.
Historical reference.
There are several versions of the appearance of red tea. One of them says that red tea appeared completely by accident due to a sudden change in the weather. At night there was a strong fog, and the tea left in the heaps “smelted” much more strongly. Then the technology was improved and red tea began to be produced.
According to another version, in the 16th century in the Wuyi region, a peasant was once drying tea. At this time, soldiers visited him and spent the night... right on this tea. Of course, the raw materials were spoiled, but the peasant felt sorry to throw them away. And he decided to dry the leaves over pine firewood. As a result, the tea acquired a peculiar tar smell - it was very new and unusual. And in order not to suddenly spoil his reputation with this strange tea, on which the soldiers also spent the night, the peasant took it to sell it to a neighboring village. To my surprise, I really liked the tea and it was all sold out. This is how Zhen Shan Xiao Zhong appeared - the first red tea.
Subsequently, the British became interested in him. W. Churchill was a big fan of this particular tea. Of course, commercial interest played a role. Tea bushes of this variety were exported to India, where they began to produce the same tea. In their dialect it is read as Lapsang Souchong.
In India, Ceylon and Kenya, the conditions for growing, harvesting, processing tea leaves and producing tea are very different from Chinese technologies, so these teas are now very different.
The British became interested in red tea because... it is much easier to transport and store. It was the British who began to plant the tea tree in their colonies in India and Ceylon. The tea culture in these countries is not even three hundred years old.
Collection. For red tea, raw materials are collected several times a year. Summer is considered the best. For elite varieties, take tips: a bud and two small young leaves.
Many high-quality Chinese teas are grown on noble soils with rich nutrients, so they do not require additional fertilization.
Features of production.
In China, tea is produced by private farmers and in factories on an industrial scale. In India and Sri Lanka - mainly on an industrial scale. But the stages and processes of red tea production are similar for all manufacturers. There are only a few features and tricks in the production of different varieties.
- 1. Withering.
In China, when freshly picked raw materials arrive at a tea factory, the leaves are immediately laid out in one layer on special bedding (in private households they are laid out on bamboo trays) to dry in the open air for 4 hours. Next, the raw materials are brought into a closed, cool room for 2-3 hours to cool.
This process is constantly monitored by experienced specialists, who control the degree and uniformity of withering. Dressed in special clean shoes, they walk between the rows of leaves and turn them every 10 minutes using tea rakes. - 2. When the leaves have become soft enough, they “they kill the greens.” To do this, the raw materials are fried in special rotary ovens at a high temperature of 150-180 C for 10 minutes.
- 3. Then the leaves are still hot twist and shape. In the production of red teas, rolling and shaping occur simultaneously, manually or in special roller machines. This stage follows after the fixation stage, because in this case, it is necessary to restart the processes of oxidation and fermentation in the leaf, unlike green teas.
In some cases, twisting takes place in several stages, alternating with sorting. - 4. Fermentation (fermentation). The rolled leaves are placed in heaps to ferment for several hours. At the same time, the room should be cool and there should be high humidity.
- 5. Hot drying (frying). When fermentation reaches a certain level, this entire mass of leaves is dried and fried at a temperature of 60-80 degrees. At the same time, moisture leaves, the tea acquires its famous pleasant aroma and is better stored.
- 6. After roasting, use fast cooling tea raw materials to stop the process and prevent the leaves from charring.
- 7. When the semi-finished product is ready, it sorted and packaged.
Release form: loose, pressed (rare).
Cooking principles.
You need to brew 40-50 ml of good water per 1 g of dry tea. It is better to take clay or porcelain dishes, because... they better hold the heat that the tea needs to open. T o - 90 C o. If there are a lot of fluffy golden tips in the tea, the water temperature can be reduced slightly. There is almost no need to insist, otherwise the tea will be over-brewed and will be too tart and bitter, up to 1 minute is enough. In this case, you need to regulate both the water temperature and the infusion time yourself, depending on the variety and personal preferences. This is enough for the tea to open up and reveal its taste and aroma.
The higher the category of tea, the more such brews (up to 10) the tea can withstand. On average 5-6 brews.
Keep red tea should be kept in a dark, dry, cool place, without foreign odors, in sealed containers (ceramic, porcelain, tin, glass, tin without rust).
The shelf life of red tea is longer than that of green tea, up to approximately 2 years. The higher the degree of fermentation, the longer the tea can be stored.
Impact on the human body
Compared to other types of tea, in red tea most of the simple polyphenols are oxidized, extractive substances are 10-15% less than in green tea, but the most theine is contained in the infusion of red tea, because it is more often produced from the summer harvest, when the caffeine content of the leaf increases. Also, red tea is usually brewed with boiling water, which leads to maximum extraction of theine into the infusion.
- Theine acts through the blood directly on the cerebral cortex, relieves vascular spasms, improves blood supply to the brain and muscles, and increases the intensity of the heart. Thus, red tea has a strong tonic, invigorating and psychostimulating effect, relieves fatigue and mental and physical stress, facilitates and accelerates the process and efficiency of thinking, increases the brain’s ability to process received impressions, and promotes more in-depth, focused and creative thinking. Therefore, it is recommended to drink it for people with low tone and blood pressure. People with weak, unstable nervous and cardiovascular systems are contraindicated to drink it. Tea significantly increases a person's reaction speed by accelerating information processing at the brain level and by accelerating the transmission of nerve impulses.
- Regular consumption of red tea increases performance, endurance, resistance to environmental influences and stress, and also reduces the body's need for sleep and rest. This property is useful under increased stress, to alleviate the condition when sleep time is forcibly reduced, for example, for students before exams or for a monk when reading prayers.
- Red tea contains fewer polyphenols than other types of tea, but during the fermentation process many polyphenols are converted into theaflavins, thearubigins and theabrovines, which have many of the properties of polyphenols: antioxidant, i.e. effectively remove free radicals, cancer cells and aging cells from the body, and also slow down the processes of gene mutations and destruction in nerve cells. In 2002, Gupta S., Saha B. and Giri A. published a publication on the antimutagenic effect of green and black (Chinese red) tea.
- Slows down the development of cardiovascular diseases, polyphenols and their derivatives strengthen the walls of blood vessels and increase their elasticity. This reduces the likelihood, and sometimes eliminates, internal hemorrhages (including in the fundus), bleeding of the mucous membranes, gums and even swelling, and reduces the risk of myocardial infarction and stroke.
- Flushes cholesterol and lipids from blood vessels, cleanses them of fatty plaques. Thus, the risk of atherosclerosis is reduced. If it has already developed, it gradually decreases.
- Red tea lowers blood sugar levels, so it is recommended for regular consumption if you have diabetes or are at risk of developing diabetes.
- Red tea is also effective for food and alcohol poisoning, and chemical intoxication - it adsorbs and removes heavy metals, toxins, poisons and other substances harmful to the body from the gastrointestinal tract, kidneys, spleen and partly the liver.
- Tea is an effective preventative against cholelithiasis and urolithiasis. Due to its adsorbing properties, tea acts as a means of cleansing the kidneys and liver of harmful substances accumulating there. Theaflavins and thearubigins in tea have a diuretic effect. Plus they also stimulate kidney function.
- It has a general strengthening effect and increases the body's defenses.
- Tea has a calming effect in stressful situations. Theine in combination with tannin, theobromine, theophylline, essential oils and some other ingredients, as a result of a complex positive effect on the nervous, respiratory, cardiovascular systems and other internal organs in a normal dose, have a calming effect, only slightly stimulating the nervous system. A well-known “moral” effect from tea is created: after taking it, the general mood improves, people become more complacent and peaceful. Moreover, the excitement caused by tea is not followed by depression, as often happens when drinking coffee and cocoa. This effect has also been known since ancient times, and it gave rise to the custom of conducting business, and especially diplomatic negotiations over tea.
- Red tea has antiseptic properties. Against inflammation of the gums, it is recommended to rinse your mouth with tea for preventive and therapeutic purposes; in case of inflammation or redness of the eyes, it is recommended to rinse the eyes with a strong infusion of tea.
- Red tea contains 1.5 times more potassium than green tea. Therefore, it can be used as an additional source of potassium. Potassium also maintains the acid-base (potassium-sodium) balance in cells.
Red tea is an acidic product, i.e. irritates the walls of the stomach, stimulating the production of gastric juice; especially strong tea is dangerous to drink on an empty stomach.
Varieties:
- Dian Hong (Yunnan Red)
- Dian Hong Bi Luo (Emerald Spirals from Yunnan)
- Yixing Hong Cha (Yixing Red Tea)
- Lao San Xiao Zhong
- Min Hong (Red from Fujian)
- Tan Yang
- Zhen Shan Xiao Zhong
- Zhuhai Jin Ya
