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The history of tea processing corresponds intimately with the role that tea played in Chinese society and the preferred methods of its consumption in ancient Chinese society. The domestication of tea and the development of its processing method likely began in the area around what is now Southwest China, Indo-Burma, and Tibet. [2]
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...
Local Ivatan people claim that the tea is the secret to their longevity and has medicinal benefits. [6] Tubho tea is not cultivated. It is harvested from wild plants in the Batanes Islands in small quantities, particularly in the southernmost islands of Sabtang. They are usually locally consumed or sold to tourists, though some restaurants in ...
Common processing methods of tea leaves. After basic processing, teas may be altered through additional processing steps before being sold [88] and is often consumed with additions to the basic tea leaf and water added during preparation or drinking. Examples of additional processing steps that occur before tea is sold are blending, flavouring ...
East Frisian tea served in traditional patterned tea service. The tea is said to cure headaches, stomach problems, and stress, among many other ailments. The tea set is commonly decorated with an East Friesian rose design. [61] As a guest, it is considered impolite to drink fewer than three cups of tea.
Because tea takes on aromas with ease, there can be problems in the processing, transportation or storage of tea, but this property can also be consciously used to prepare flavored teas. Commercial flavored tea is often flavored in large blending drums with perfumes, flavorings, or essential oils. Although blending and scenting teas can add an ...
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Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).