What do Englishmen and East Frisians have in common? They are avowed tea drinkers. Green and black tea are especially well known and loved. And rightly so, because they not only have a stimulating, beneficial effect, but with their ingredients also serve our health. Green and black tea are made from the same leaf material. Black tea is produced by fermentation after withering and thus receives only its dark leaf and infusion color. This process is decisive for the taste and aroma of black tea. Green tea is the non-fermented variety. To prevent the tea from fermenting, the enzymes are destroyed by briefly boiling in boiling water or by steaming. Finally, the tea is rolled several times and dried.
Tips for enjoying tea
Of particular importance for a true tea enjoyment are the quality and quantity of the tea, the temperature and quality of the water as well as the time the tea draws.
- First rinse the teapot with hot water.
- If the same variety is always used, it is advisable not to rinse the teapot and cup, as long-term patina develops, which enhances the taste.
- A lightly heaped teaspoon of black tea is brewed with a cup of water, for a pot of six cups you need three to four teaspoons. For a cup of green tea, on average, a slightly lower amount is sufficient than for black tea (three to four teaspoons are sufficient per liter).
- Black tea is doused with bubbly boiling water, while green tea is doused with hot water at around 70 degrees Celsius. In order for the tea to pull well, it is convenient to use large tea strainers; Also suitable are cotton nets.
- For black and green tea is a brewing time of two to five minutes - depending on your taste. Long-drawn tea calms, but the taste suffers from the bitter tannins.
- Fresh, bubbly boiling water brings out the taste best. The water should be as low in lime and chlorine as possible (hardness range 1, hardness 0 to 7). For hard or chlorinated water, it is recommended to cook it for two to three minutes. If necessary, special water filters can also be used.
- Those who like to use tea bags should not squeeze them out. This only brings more bitter substances into the drink, but not more flavor.
- Storage: Tea should be stored cool and dry. Well-suited are light-protected glasses.
Where does good tea come from?
The offer is wide. There are plenty of teas available:
- Assam is the largest growing area in the world and is located in northeastern India; here a dark, strong and spicy tea is grown. For strongly calcareous water, for example, an Assam is recommended as a strong tea.
- The leaves from the Darjeeling Valley on the southern slopes of the Himalayas, have more of a lovely aroma.
- The Ceylon tea tastes tart and fruity. The name Ceylontee has been wrong for some time, since the island is now called Sri Lanka, but the term has kept.
When harvesting, first and second flush are important. The first flush is light, flowery, light - the summer flush (second flush) is stronger. The remaining crops are rather of simple quality.
Earl Gray is a blend of Darjeeling, Assam, Ceylon and Chinese Keemun tea. It is flavored with bergamot oil, giving the typical citrusy taste. A good East Frisian mix consists of about two thirds Assam tea and one third tea from Ceylon or Sumatra / Java. The typical English Breakfast Tea, on the other hand, contains two-thirds of fruity Ceylon tea and one-third of strong Assam.
Tea - a natural medicine
Tea is a stimulant, but tea is also a natural medicine. According to new findings from US researchers, green and black teas strengthen the immune system. In one experiment, eleven volunteers each drank half a liter of tea per day. As a result, her immune system was more resistant to infection than those who drank coffee.
The amino acids L-theanine contained in the black and green teas stimulate the so-called killer T-cells of the human immune system. These cells have a protective function in the body and can recognize and fight cells that are infected with viruses. Previous research has shown that consuming certain types of tea can reduce cancer risk.
Black tea ensures clean teeth
University of Illinois physicians have found in a study that regular consumption of black tea reduces the risk of dental caries. The ingredients of the black tea stop the growth of acid-forming bacteria in the dental plaque, which are responsible for the development of tooth decay.
The researchers also noted that black tea also inhibits the bacterial enzyme glycosyltransferase, which converts spent sugar into a sticky substance that sticks plaque to teeth. For subjects who washed with black tea five times at three-minute intervals for 30 seconds, the caries-causing bacteria stopped their growth and acid production.