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Tea comes from the leaves of a tree
called Camellia sinensis. Although the tree can grow over 30 feet
tall it is cut short like a bush so that leaves can be plucked
easily when harvesting.
Elevation, climate, and soil are all
growing conditions that will effect how a tea will taste.
Away of keeping tea fresher longer
is to store in airtight containers, free of moisture and out of
Sunlight
Tea is grown in India, Sri Lanka, China,
Indonesia, Argentina, Kenya, Japan, Taiwan, Bangladesh, Uganda,
Malawi, Turkey, Iran, Brazil and Tanzania
India is the world's largest tea producer
Most tea falls into one of three categories;
Black, Oolong and Green. Other categories include White and
Yellow
Easily 80% of caffeine can be removed
from regular tea by pouring hot water over the leaves
Water quality effects how a tea will
taste. Spring water is recommended because of the Mineral
content and lack of additives like chlorine and fluoride, which
harm tea taste.
Oolong tea is a partially fermented
tea that is brownish in color and usually served in Chinese Restaurants
Roots, stems, flowers and parts of
plants are used to make herbal tea. Herbal tea does not come
from the leaves of a tea plant, therefore, is not considered "real
tea"†
Laborers harvest tea by hand plucking
the leaves, which are then dried and processed
Delicate, malty, smoky, full bodied,
woodsy, fruity & aromatic are all words used to describe tea
taste
Withering, Firing, Oxidation, Grading/Sorting,
and Packing are the four steps in manufacturing Tea
It has been proven that the consumption
of tea may prevent disease and prolong life
Darjeeling is called the champagne
of teas and is grown in India's Himalayas
E arl Grey is a tea blend scented with
the oil of the fruit called citrus bergamia
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