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The Magic of Tea: Getting to Know More about the Cup That Cheers
The Magic of Tea - Getting to Know More about the Cup That Cheers
Table of Contents
Introduction
Growing Tea
Tea cuttings
Two Leaves and a Bud
Flushes, Banjis and Janams
Harvesting – Plucking, Tipping and Pruning
Processing Tea
Green and Black Tea Processing
Fermentation
Enemies of Tea
The Art of Drinking Tea
Masala Chai
Iced tea
Masala lemon tea
Tea Bags
Tea bricks
Storing tea
Conclusion
Author Bio
Publisher
Introduction
Many of us cannot do without the cup that cheers, first thing in the morning, to wake us up. And whenever we smell the delicious aroma of freshly brewed tea, we thank the person who found out this plant and the brew made from it, which would wake us up and rejuvenate our systems. Why not, this is the refreshing beverage which is consumed gratefully all over the world, second only to water.
According to historical documents, Tea leaves of an evergreen shrub – Camellia sinensis-were steeped in water to make an aromatic beverage in China, more than 4000 years ago. That is because this shrub was first found growing native in Asia.
Even today you can find while the plants growing in many parts of northeastern India, Southwest China, northern Burma, and North Indochina.
This native Chinese tea was slightly bitter, had a cooling effect, and had and astringent and warming flavor. Other tea varieties had floral, sweet, grassy, and even nutty overtones and flavors.
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