Black tea – with milk, sugar or lemon?
By Jason Gorka
There is black tea flavored with cinnamon or cherry, it exists with evocative names such as Ceylon, Darjeeling, Earl Gray or English Breakfast. Black tea is everywhere, it can be bought in any supermarket, and tea is certainly in almost every kitchen cupboard. But how is it produced and where does he come from?
The euphonious name of teas are usually easy to do with the Herfkunftsgebieten of tea. Darjeeling, Assam and Ceylon tea-growing area of concern in India and Sri Lanka. The Ceylon tea is harvested in Sri Lanka, the third largest region in the world. He has a strong aroma. Assam tea comes from India, the world’s largest wine-growing region. The highland also tastes strong. The delicate, yellow Darjeeling tea grows on the southern slopes of the Himalayas in the Indian state of West Bengal.
From the tea estates to our own cups, it is a costly way. First the tea leaves are shaken in wicker baskets in order to connect the cell juices with oxygen in the air. When the leaves are then rolled up and stored in a humid environment, this is called fermentation. The enzymes of the tea leaves react with oxygen to form aromatics. The flavor of the tea develops. After the leaves are dried – the tea is ready.
As the tea is enjoyed all depends on your own preferences. Or from the country where you live: In Poland, for example, tea is served with a slice of lemon, in France and England, however, with milk. In Chile, at the end of the world, black tea is the traditional drink for dinner – with lots of sugar.
Is true for most varieties: If the tea is to be a stimulating effect, then only draw a maximum of three minutes! However, the more he moves, the more intense the flavor. Longer than five minutes, however, the leaves should not remain in the pot – or the bag in the cup.