Tea-Informations

Tea information

Black tea

First green, then black, then aromatic

For the production of black tea usually goes through five processing steps. Whether this results in top tea or less good teas, much depends on the harvest, the care and the knowledge of the processing steps.
These five steps are:

wither
roll
Ferment
dry
Seven / Order

withering:

Roll:

Now the withered green tea leaves are rolled so that the cell walls break up. The now emerging cell sap begins to oxidize as a reaction with the air. In several, approximately 30 minute runs and with different pressures, the tea leaf is now rolled. When the first pass is completed the wet leaf is sieved. The now finest won tea leaf (first Dhool) is then fed to the next step, the fermentation, while the rest of the sheet is returned to the rolling machine. Overall, this procedure is repeated two more times. Since a certain amount of heat is generated during rolling, a light fermentation already takes place here already. Short rolls increase the amount of Broken and Pekoe leaf grades, as the tea leaves are less damaged and torn open than long rolls. This results in finer grades of leaves, such as BOPF, Fannings and Dust.

Fermentation:

It now follows the so-called fermentation at temperatures of 35 to 40 ° C and corresponding humidity, in which case the leaves through the oxidation of red-brown to black color.

Dry:

By subsequent drying, the fermentation is interrupted and the tea is preserved. This is done by means of hot air from 80 to 88 ° C which deprives the tea of ​​its residual moisture and therefore the cell sap dries on the tea.

Seven / Sort:

Finally, the finished tea goes through various vibrating sieves and is then divided into the different degrees of leaves.
These are leaf tea, chunk tea, fannings tea and dust tea.

Now the black tea can unfold its fine flavors by overbrewing in the pot. Black tea contains tannins and minerals as well as vitamins, essential oils and caffeine. The latter is unlike the coffee slowly delivered to the body. The tannins have a calming effect on the stomach.

For the preparation you should know follgendes: The black tea varieties have different strong taste and must therefore be prepared individually. The lighter the tea, the shorter the brewing time should be. Darjeeling, for example, only takes 2 to 4 minutes. Malty strong Assam, however, likes to draw 5 minutes. Basically, tea, which takes up to 2 minutes, has a stimulating effect. If the brewing time exceeds 5 minutes, the effect is rather calming.

Green tea

Made of tradition, care and best plants
For the production of green tea, only the two upper and tender leaf shoots are plowed with the leaf bud.
Four steps are used to produce green tea:

wither
roll
Ferment
dry

withering:

First, the tea leaves are spread to withering on widened with wire or Nylonnetzen Welkgestellen. Ventilation with large fans throughout the entire duration of the welts removes approximately 30% of its moisture from the leaves.

Roll:

Now, the leaves are rolled between two mutually moving metal plates, which can break the leaf cells and the cell juice can escape. This is responsible for the color of the tea and its distinctive aroma.

Fermentation:

After several hours of wilting, the fermentation is stopped by briefly steaming, heating and roasting, whereby almost all active ingredients contained in the fresh leaf are preserved.

Dry:

Then the leaves of the green tea are dried.
So in contrast to black tea in green tea fermentation during production is avoided. The tea leaves therefore retain their natural color. Green tea contains less caffeine and differs both in taste and in the effect of black tea. Bancha has less caffeine, a gyokuro has a lot of it.
The Japanese green teas taste more grassy and fresh, while the green tea from China has a slightly tart, smoky and delicately floral taste.