Indian tea
A plant based on reliable historical records, the first time that India tea in the 18th century, under British rule. then a small amount of tea seed from China was conveyed to India in Calcutta cultivation of the Royal Botanical Garden. The 19th century British India Governor promote tea in India and sent personnel to study Chinese tea culture and tea manufacturing side France, together with the purchase Camellia, tea cuttings and employing Chinese technicians. When the first batch of procurement is the Wuyishan Skimmed-suited to the production of black tea seeds In short, today’s Indian black tea from China Chuan past. 2. the Indian tea Darjeeling (GOLDEN DARJEELING) tea produced in the northern Indian Himalayas an altitude of about 2,000 meters, the precious yield scarce, with remarkably different fruit-flavor. The notable feature of the grapes containing musk fragrance, tinted bright moving, the most fully capture choose flowers Tsim Orange Pekoe [FTGFOP] grading valuable. Drinking ways : mainly to pure black. Darjeeling (DARJEELING) tea produced in the northern Indian Himalayan mountain, about 1,500 meters above sea level, China lobular species, the middle of the quarter to November 3, Top Tea is 5 ~ June. FOP levels of Darjeeling tea, which contains many gold Rui called the shoot, it is also known as the “champagne of tea.” Drinking way : pure black; Orange was tinted yellow. Assam (ASSAM) Western tea was first discovered tea, located in the Himalayan foothills of northern India, the vast grassland areas, whether it is natural or climatic conditions, are ideals of black origin. Assam tea is the greatest feature of strong tea flavor, aroma of diethylene glycol, known as the “strong tea,” said. Very suitable for the accession of milk drinking, also suitable to boil milk tea made from the Royal. After cooling for easy milk tea, it is not suitable for ice tea brew. In addition, because of ingredients easily release, is a strong tea, the immersion time not too long. Drinking way : The most suitable for tea; Tinted was clear and slightly thick red. Duaci (DOOARS) origin tea in India’s northeast, west of Assam. Tinted larger Darjeeling tea stronger, and no strong Factors of, but also more lightly fragrance, which was characterized by good taste and smell stronger. Most general use in reconciling tea or tea bag. Drinking way : tea; Brown was a strong orange-yellow. Nilgiri (NILGIRI) tea in the Nilgiri tea origin refers to the pronunciation of “Blue Mounta in
Admission spring tea is relatively young tea, taste scent. when the leaves to a cup of about 2.5 to 3.5 grams of tea soak about 1 or 2 minutes, enchanting fragrance. cool and the taste is very suitable for Taiwan’s hot summer drinking. Summer tea (second harvest) - May through June, is the largest annual harvest season, the appearance of tea was dark, mostly leaf bud, leaf bud is yellow or white tea dark yellow or orange light, the leaves more time can be longer, the fragrance long lasting, thick taste, memorable sweet. Speaking to maturity of tea harvested in the spring than the obvious admission to a good tea, in particular about long lasting, thick taste of tea, summer tea is famous for its black tea, the tea is harvested in the same tea prices far exceed the harvest tea. Darjeeling tea in addition to tea, tea, there are between spring and summer harvest of tea, autumn tea and tea mixes (mixture or tea harvest period). 3. Drinking way Darjeeling tea diverse, and each different tea harvest period brew the tea from a lot of difference. but immersion difference is the length of time have a different flavor. Darjeeling tea have generally been used as fragrant tea, only a handful of elegant flavor such as : jasmine tea Darjeeling, Earl Darjeeling tea, vanilla Darjeeling tea outside.
India, in addition to tea, spices rich, famous, the Indian tea Xin, that is Darjeeling tea to the end of another smoked on a variety of spicy as CDs, cloves, pepper, cinnamon and ginger. 4. Purchasing rules Darjeeling tea depending on the price of tea which, in general the higher the elevation the higher the price. Some good evaluation of the tea market in general nor worse. The same tea can produce different grades of tea, but each of tea in a tea merchant class standards differ, Therefore, the same tea sometimes in different hand on the price was a considerable gap between, while many market brand Darjeeling tea how to choose? Buying such as Darjeeling tea this kind of high-priced tea, it is best to choose a service shops, this can learn more about tea is harvested in the spring admission or tea tea or mixed tea, because not all brands are marked very clearly. So if the next service can be done more information, it was clear which wants to buy the properties of tea. Taiwan’s humid weather tea it is not easy to preserve, so they buy these high tea confirmation required before tea quality. General Tea Shop in purchasing either Darjeeling tea, bottled tea and bulk tea. Bottled tea in general were marked very clearly. The general market Darjeeling tea and canned tea mixed with the majority there, in the case of a single tea in addition to a tea merchant name, retention period and weight should also be marked as follows : DARJEELING-tea Lasonen-name tea SFTGFOP1-grade tea bulk tea and tea, as required of business ethics, of course, name and grade tea is absolutely necessary, the most important thing is to be fully informed of the stores Tea (from the hand) and import date, in order to determine whether consumers should purchase. 5, the Assam tea ASSAM all Indian tea seeds from China are transplanted past, of course, Assam tea is no exception. But unlike Darjeeling tea, Assam has its own unique Assam tea (CAMELLIA ASSAMICA), the larger tea leaves.
Tea is was dark red, taste, they are thick with unique black incense. 1. The majority of the harvest season of Assam tea are in May-June harvest. a small part of the Assam tea in April-May harvest, clear tea, aroma and elegant. 2. Assam tea drinking way milk is inseparable from the typical Assam tea that is the thick foam pot add Assam tea from fresh milk. In addition to adding fresh milk, Assam tea used as lemon tea the same credentials to the strong Assam tea. the inclusion of fresh lemon juice, into the pot of lemon tea drink, Assam tea and lemonade after joining the red tea will be converted into Pale red. Of course, some of the upper Assam tea, tea leaf bud pervade drinking dough together smoothly. no sugar or milk circumstances is very easy to read. Assam tea is often used with other tea mixture into a breakfast of tea, with Asamujia Africa and Kenya tea, Assam with a tea, etc. Sometimes, in certain breakfast tea or mixed Assam tea was discovered traces. The British in particular, love Assam rich flavors. Assam tea brew at the time of immersion broken leaves and whole leaf tea different, broken tea immersion time also need some short, the best in the morning to drink more appropriate, and many of the best add fresh milk, such as strong tea, add fresh milk if stomach easily.
The whole leaf tea leaves depending on size of the building, if more than one centimeter, soak time to 4-5 minutes. But the big leaves will taste more thick, add fresh milk is indispensable, if a blade in centimeters Some leaf bud, soaking time is about three minutes. such tea on the addition of fresh milk can be a little discretion, not too many increases necessary. 6, India Rafah tea Indians also insisted on a ginger or cardamom “Samara tea”, the reason “pull” tea, because they believe that is perfect to help condensed milk mixed in tea, which brings out the rich fragrance of tea. India Rafah tea there is a unique blended aromas, very attractive!
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