Many do not even know what Chinese tea looks like, out of habit using what the supermarket shelves offer & ndash; as a rule, Indian or Kenyan brew, or even bagged products. And we really, under the code name & laquo; Chinese tea & raquo; there is a whole world of unforgettable tastes and amazing aromas.

Legends about the appearance of tea & ndash; great multitude. And this is not surprising, because & laquo; tea story & raquo; is rooted in deep antiquity, and we can learn about that time only from traditions. But despite the diverse stories, everyone agrees that the drink's birthplace & ndash; it is & laquo; Celestial & raquo;.

Yunnan, as the historical homeland of the Puers, was established by the method of biochemical analysis carried out in the middle of the twentieth century. It is in the jungles of this province, along with adjacent plantings in Vietnam and Upper Burma, that tea trees are carriers of the maternal gene.

Countries producing tea for export: Indian tea Chinese tea Ceylon tea Japanese tea

Teas are divided into many varieties and species according to various characteristics. Understanding all the variety is quite simple.

Puer is obtained in the process of complex fermentation of raw materials that are cultivated in Yunnan province, on the border with Myanmar, Laos and Vietnam. The taste characteristics of the drink are influenced by many factors: the place of growth, the type of shrub, the leaves used for puer, the peculiarity of the soil, climatic conditions and even the amount of precipitation during the year. Therefore, there is no limit to the versatility of Pu'er!

During the collection of white tea, special attention is paid to leaf selection. Usually for white tea they collect only sa & shy; my young semi-decayed leaves of the first harvest, half-covered with short white hairs of an open tea kidney (& laquo; buy xoa & raquo; & mdash; & laquo; white cilia & raquo;). For elite white teas, either only one apical leaf (more precisely, tipsa) is collected; or tipsa plus another leaf following it.

The main task in the production of green tea is to preserve the medicinal natural biologically active substances of fresh leaves in such a way that they can be released into a cup of tea during brewing. Just this goal is served by the entire technological chain of making green tea.