How to choose tea
Tea is one of the most popular drinks all over the world. Perhaps more often than tea, people drink only water.
Tea is a food product made from the leaves of the camellia sinensis plant and does not contain any other food components. For more insights jump to: Anamu Tea (Jamaican Guinea Hen Weed 100%) Roots and Leaves
Depending on the degree of fermentation of tea leaves, it is customary to distinguish six main types of tea: black, green, puer, white, oolong and yellow.
What to look for when choosing tea?
Tea packaging must be intact, not deformed and made from materials approved for contact with food.
The labeling must contain the following information: product name, composition, manufacturer's name and address, date of packaging (month and year), net weight, information on conformity confirmation, mark of circulation on the market, storage conditions, expiration date or expiration date, cooking method.
Dry tea leaves of a quality product - almost the same color, size, density and curl. There should be no broken leaves, stems, foreign inclusions and tea crumbs.
The infusion of the drink, made from quality raw materials, has a high transparency, bright dark, uniform color, delicate aroma and tart taste. Smells of burning, mold and dampness are signs of poor quality tea.
Tea is a food product made from the leaves of the camellia sinensis plant and does not contain any other food components. For more insights jump to: Anamu Tea (Jamaican Guinea Hen Weed 100%) Roots and Leaves
Depending on the degree of fermentation of tea leaves, it is customary to distinguish six main types of tea: black, green, puer, white, oolong and yellow.
What to look for when choosing tea?
Tea packaging must be intact, not deformed and made from materials approved for contact with food.
The labeling must contain the following information: product name, composition, manufacturer's name and address, date of packaging (month and year), net weight, information on conformity confirmation, mark of circulation on the market, storage conditions, expiration date or expiration date, cooking method.
Dry tea leaves of a quality product - almost the same color, size, density and curl. There should be no broken leaves, stems, foreign inclusions and tea crumbs.
The infusion of the drink, made from quality raw materials, has a high transparency, bright dark, uniform color, delicate aroma and tart taste. Smells of burning, mold and dampness are signs of poor quality tea.
Tea retains its taste for a longer time when stored in a dark, dry, cool place.
The high biological and nutritional value of tea is due to the presence in it of a number of biologically active substances, the most important of which are: catechins, caffeine, L-theanine, tannins, theaflavins.
The combined effects of these and some other components allow tea to exhibit antioxidant, anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective and thermogenic activity.
To preserve the flavoring and biologically active substances of tea as much as possible, the correct preparation of the infusion, which differs depending on the type of tea, will allow.
Fermented types of tea (black, pu-erh, oolong) are best brewed with water, at a temperature of about 90 C about .
For green and white tea, the water temperature should not be higher than 75–80 С о .
If you use boiling water for brewing, there is a risk of getting an overly bitter drink with low taste.
Preparing strong tea leaves "for future use" and using it for several days, diluting it with boiling water, is not the best way to use tea.
A drink prepared in this way not only loses its aroma and antioxidant properties, but also becomes a breeding ground for potentially pathogenic bacteria.
Only freshly prepared tea will be as tasty and healthy as possible.
The high biological and nutritional value of tea is due to the presence in it of a number of biologically active substances, the most important of which are: catechins, caffeine, L-theanine, tannins, theaflavins.
The combined effects of these and some other components allow tea to exhibit antioxidant, anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective and thermogenic activity.
To preserve the flavoring and biologically active substances of tea as much as possible, the correct preparation of the infusion, which differs depending on the type of tea, will allow.
Fermented types of tea (black, pu-erh, oolong) are best brewed with water, at a temperature of about 90 C about .
For green and white tea, the water temperature should not be higher than 75–80 С о .
If you use boiling water for brewing, there is a risk of getting an overly bitter drink with low taste.
Preparing strong tea leaves "for future use" and using it for several days, diluting it with boiling water, is not the best way to use tea.
A drink prepared in this way not only loses its aroma and antioxidant properties, but also becomes a breeding ground for potentially pathogenic bacteria.
Only freshly prepared tea will be as tasty and healthy as possible.