Search results
Results from the WOW.Com Content Network
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation ...
The history of tea spreads across many cultures throughout thousands of years. The tea plant Camellia sinensis ... cake tea to loose-leaf tea and processing ...
Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting. [69] In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall per year and prefer acidic soils. [77]
Finger Lakes Tea Company in upstate New York planted 55,000 tea plants in 2014, but most died during the 2015 winter season. [30] A company in Mount Vernon, Texas started cultivating and selling tea in. [ 31 ] An attempt by the same growers began in Coeur d'Alene, Idaho in 2015 and expanded in 2016 with Nepalese and Sochi seed-stock. [ 32 ]
The different words for tea fall into two main groups: "te-derived" and "cha-derived" (Cantonese and Mandarin). [2]Most notably through the Silk Road; [25] global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, the Indian subcontinent and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions ...
Though the extent of the popularity of tea in ancient India is unknown, it is known that the tea plant was a wild plant in India that was indeed brewed by local inhabitants of different regions. [8] [better source needed] But there is no substantial documentation of the history of tea drinking in the Indian subcontinent for the pre-colonial period.
Green tea is the most common type of tea consumed in China. Within these main categories of tea are vast varieties of individual beverages. Some of the variations are due to different strains of the camellia plant. However, the largest factor in the wide variations comes from differences in tea processing after the
The Book of Tea (Kissa Yōjōki, lit. Record [of] Drinking Tea [for] Nourishing Life), written by Zen priest Eisai in 1211, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves [citation needed].