Practical lesson №6

TEA and its assortment

TEA

Tea is hot and fragrant,�And its taste is very pleasant.�It heals ailments and drives away fatigue,�Gives new strength and gathers friends around the table.�With gratitude, the whole world praises this miraculous elixir.

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Tea is a refreshing drink with wonderful taste and aroma.

The homeland of tea is China.�Tea has been known in the world for more than 5,000 years.

Tea is a Chinese word.

Tea bush

The hieroglyph “tea”

Grass

human

Tree

Tea leaf harvesting

The leaves collected from the tea bush are first withered by spreading them in a thin layer — 600 g per 1 square meter. During the withering process, moisture evaporates from the leaves. The tea leaf loses one-third of its mass. How many kilograms of tea leaves are obtained from an area of 100 square meters after withering?

About the history of tea in Russia

The import of tea to Russia began in 1769, when an agreement with China was signed for the first delivery.�The spread of tea throughout Russia occurred only at the end of the 19th century, with the appearance of railways and the development of sea transport.

Types of tea

Black tea

Tea

Green tea

White tea

Yellow tea

Red tea

Pu-erh tea

White tea

This is a representative of the tea elite. The collected leaves of the plant practically do not undergo the fermentation process. For brewing, pickers use only two leaves located at the very top of the plant. Surprisingly, harvesting is allowed only two days a year. The drink is a source of vitamins, pectic substances, and amino acids.

Green tea

The beverage belongs to the category of non-fermented teas. It is harvested year-round in Japan, China, and India. The plant leaves do not undergo the full processing cycle, but only the stages of rolling and subsequent drying. The rolling, meanwhile, is carried out in various ways: in the form of spirals, semi-rolled leaves, and as small balls.

Yellow tea

This type of tea is produced as a result of light fermentation of the leaves, and when brewed, it yields an infusion with an interesting yellowish tint. Yellow tea is considered a premium variety because only the buds are suitable for its production.

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Pu-erh

Pu-erh tea is not an ordinary beverage. In its production, leaves from wild tea trees are used, and its distinctive feature is a characteristic "earthy" flavor.

Red tea

It represents something between green and black teas. The beverage has a rich dark-red or golden color, with a characteristic fruity-floral aroma and taste.

Black tea

This beverage is probably the most common type that we pour into our cups in the mornings. Black tea, in particular, is a drink with a rich reddish-brown color, sometimes almost black. It is always strong and aromatic.

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Rules for Brewing Black Tea

I. Bring the water to a boil.�II. Rinse the teapot with boiling water to warm it up.�III. Let the water cool to the appropriate temperature.�IV. Place the tea leaves into the teapot.�V. Pour in the water and steep for the required amount of time.�VI. Enjoy your tea.

Rules for Brewing Black Tea

The taste of tea depends on the water. It should be free of any odors. Preferably, the water should be soft. Use filtered or bottled water. Do not boil the water for too long. As soon as the water just begins to boil—when you hear a slight sound and bubbles start rising from the bottom—remove the kettle from the heat.

Use ceramic or porcelain teapots—they retain heat better. Rinse the teapot with boiling water.

Usually, use 1 teaspoon of tea per cup, plus 1 teaspoon for the teapot. However, the amount can vary depending on your preferences, the type of tea, and its strength. It is better to use loose-leaf tea, but if you are using tea bags, use 1 bag per cup.

�Fill the teapot with water up to two-thirds full.

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The water temperature depends on the type of tea:

Green or white tea – the water should be 60–80 °C. When the water starts to boil, remove the kettle from the heat and let it cool for 30 seconds for white tea and 1 minute for green tea.

Pu-erh tea – brew with water immediately after boiling, at 100 °C.

Black tea – the water should be brought to a full boil, around 100 °C. A common mistake is brewing black tea with water that is not hot enough, which prevents the release of all its beneficial compounds.

Tea bags – do not let the water reach a full boil.

Do not wrap the teapot tightly—this can spoil the taste of the tea. Simply cover it on top with a cloth napkin.

Brewing times for tea:

Black tea – 3–5 minutes

Chinese black tea – 3–4 minutes

Green tea – 8 minutes

White tea – 5–8 minutes

Herbal teas – 3–10 minutes

�Tea is properly brewed if there is foam on top, which should not be removed: the essential oils that create the aroma collect in this upper layer.

THANK YOU�FOR�YOUR ATTENTION!