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INFLUENCE OF TYPE OF HARVESTING ON THE QUALITY OF BLACK TEA

The standard of production of most blacks tea involves collecting order to tender shoots of a bud and two leaves, but some manufacturers use more than one leaf (up to a maximum of five) to obtain, through a collection more "rough", a greater amount of usable material. The disadvantages of the gross collection are represented by the fact that it reduces the frequency as is necessary to allow extra time to plant for the production of new shoots and the fact that in the long term, this technique can produce economic disadvantages in the production as opposed to fine collection that guarantees a greater number of crops. The main components of black tea, which are necessary for the achievement of quality, are: caffeine, TEAFLAVINE, TEARUBICINE ... (DOWNLOAD COMPLETE ARTICLE clicking below)

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INCREASE ACTIVITY 'antioxidants in TE' BLACKS FLAVOURED

E 'is now known that tea is a source of many substances with antioxidant activity, such as catechins , teoflavine, teorubicine and other flavonoids that confer beneficial properties / therapeutic against cancer, diabetes, cardiovascular disease and arteriosclerosis. It is also undisputed that the addition to the tea (especially black one) of aromatics (cinnamon, cardamom, ginger and cloves) is able, first, to promote and enhance the beneficial properties Tea, on the other migliorane of aroma and thus palatability. In this study, we compared several additions of flavorings to black tea (Nuwara Elya) to determine both the organoleptic characteristics and remedial . (DOWNLOAD COMPLETE ARTICLE clicking below)

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PU-ERH

The tea Pu'er (or Pu-Erh) (TP) owes its name to the area of \u200b\u200bproduction, the Chinese province of Pu'er region located in Shen-Ying (now Simao) in Yunnan, hence the original name, Ying Shen Cha. E 'product using an variety of camel Sinensis known as Da Ye (Big Leaf), present in southeastern China, Vietnam, Laos and India. In any case, the area of \u200b\u200bchoice for the production of TP and Yunnan and in particular the area known as the Six Famous Tea Mountains. It is a mountainous group of Xishuangbanna where the mountains are very close to each other, with special climatic and soil conditions that favor the production of PT and to give the product a unique flavor. The feature that makes it completely different from conventional tea, is that it can be consumed immediately after preparation or to age for several years, a method that allows to develop very specific taste and properties ... (DOWNLOAD COMPLETE ARTICLE clicking below)

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