Tea trees, the leaves of which are used to make white tea, are found only in China and Sri Lanka. The production takes the two upper undamaged leaves, which are slightly dried and kept for a couple of no more than a minute.

Fermentation - 0%.

Beneficial features: white tea is called the "elixir of immortality" because of the complete preservation of vitamins and minerals. Drinking white tea slows down the aging process, suppresses the formation of tumors, strengthens the cardiovascular system, promotes wound healing, and protects against viruses and bacteria.

Minuses: the taste of white tea is so subtle and delicate that it is difficult for people who are accustomed to strong brewing to appreciate it.

How to brew: 3-5 minutes. The water temperature is 100˚.

Green tea

Made from the same leaves as black. But after collection, the leaves are immediately dried. The minimum fermentation allows you to preserve almost all the beneficial properties.

Fermentation - 2-3%.

Beneficial features: activates vitality, normalizes metabolism, the vital activity of the intestinal flora, has a diaphoretic effect, improves the functioning of the cardiovascular system and the gastrointestinal tract, prevents caries, increases the strength of capillaries, promotes better absorption of ascorbic acid.

Minuses: contains a lot of caffeine. Suitable for morning and afternoon teas only.

How to brew:5-7 minutes. Water temperature - 60-90˚.

Yellow tea

For this type of tea, only the kidneys are collected, which are kept for a couple, then wrapped in cloth or in special paper, where the tea is dried and fermented.

Fermentation - 10%.

Beneficial features:are similar to the properties of green tea - it normalizes blood pressure, heart function, activates mental activity.

Minuses:belongs to elite teas - one of the most expensive varieties.

How to brew:3 minutes. Water temperature - 60-80 °.

Red tea (Oolong)

The tea leaf is harvested from adult tea bushes at the time of full maturity and dried twice until the leaves acquire a chestnut or reddish-brown hue.

Fermentation- 40-50%.

Beneficial features: slows down the aging process of the skin, strengthens the immune system, lowers blood pressure and blood cholesterol.

Minuses: the most specific type of tea. Strong, sharp aroma, tart taste, ruby \u200b\u200btint of the infusion can be appreciated by not everyone.

Black tea

Leaves are collected from mature tea bushes. The processing process includes withering, curling, drying and full fermentation.

Fermentation degree - 100%.

Beneficial features:thanks to the presence of the substance TF-2, which blocks the development of cancer cells, it helps to reduce the risk of oncological diseases of the stomach, intestines and breasts. It normalizes the work of the cardiovascular system, kills microbes that cause diarrhea, pneumonia, cystitis and herpes, and lowers blood cholesterol levels.

Minuses: you should not drink more than 4 cups a day, and also after 18.00. The high content of caffeine and aromatic substances can cause overexcitation of the nervous system and insomnia.

Choosing tea geographically

As a general rule, the colder the climate in which the tea bushes grow, the more valuable the variety.

Indian tea

India - the largest producer - produces the most varieties of black tea. The most famous tea regions of the country are Assam and Darjeeling. Assamese tea - the standard of strong black tea - gives an infusion of rich brown-red color and has a tart taste and delicate velvety aroma. Darjeeling, called tea champagne, is the most valuable tea variety.

Ceylon tea

Gives a bright infusion with a reddish tint, has a strong, but unpretentious taste and pronounced aroma. Strong enough to brew, ideal for making grog.

Kenyan tea

Kenyan tea is said to taste like the African climate - dry and hot. In Kenyan teas, the main thing is not taste and aroma, but strength. On the Russian market, there are mainly granulated Kenyan teas, which are produced according to an accelerated and simplified technology.

Chinese tea

Tea production in China has been engaged for more than five thousand years, so the Chinese managed to perfectly master the culture of production. There are 350 types of tea bushes, from which more than a thousand varieties are produced. The most famous is the Yunnan variety, which combines a smoky aroma with a light shade of prunes.

Japanese teas

Japan produces only green teas, the most famous of which is sencha tea. This variety, according to statistics, is preferred by 80% of the inhabitants of the Land of the Rising Sun. It has an extraordinary "silky" tart taste with fresh herbal and nutty notes. Sencha has a low caffeine content, so this tea can be drunk in the evening.

Choosing a tea or a tea drink?

Mate is a drink made from the leaves of a tropical tree.

Beneficial features:mate is rich in antioxidants that stimulate the immune system and promote active longevity. Contraindications: has a choleretic effect, therefore it is not recommended for cholelithiasis (may cause migration of stones).

Hibiscus is a drink made from Sudanese rose flowers.

Beneficial features:a storehouse of anthocyanins, which strengthen the walls of blood vessels and regulate capillary permeability. Hibiscus also helps to cleanse the body.

Contraindications:use carefully for people with pressure surges. Hot hibiscus increases pressure, cold lowers.



Rooibos is a drink made from a red-shrub tree native to Africa.

Beneficial features: a refreshing drink with a pleasant taste. Contains large amounts of vitamin C, copper and fluoride. Does not contain caffeine, so even small children can drink. There are no contraindications.

Important

How long is the brew considered fresh and when does it become dangerous?

You need to drink tea no later than 20-30 minutes after brewing. After this time, harmful chemical processes begin, spontaneous oxidation of phenol, lipids, essential oils and aromatic substances. The first sign that “the process has started” is a film that appears on the welding surface.

Africa's largest tea producer and exporter - Kenya... As a former British colony, Kenya got its tea culture from the British, who planted the first Assamese tea plantation in Limuru in 1903. Then, through the efforts of local tribes, plantations arose in the mountainous regions of Kericho and Nandi.

After World War II, the British began to expand tea production here, but there was a struggle for the country's independence, which ended with the proclamation of Kenya in 1964 as a republic. In the same year, the Kenya Tea Development Authority was established and over the years, tea production, along with coffee production, has become a leading agricultural and export industry. It was based mainly on small private ownership in the circle of local tribes and grew at a rapid pace.

In 1964, about 20 thousand small farms with a total plantation area of \u200b\u200b11 thousand acres (4.4 thousand hectares) were employed in the tea business, and by the end of the 90s. there are already about 270 thousand farms on plantations of 222.4 thousand acres (88.9 thousand hectares). If in the 60s. only one tea factory worked, then in the 90s. there were 44 of them, and they processed the products of 13 main tea regions of the country.

With an arid climate in the country, the main area of \u200b\u200btea plantations is the Kenyan highlands, located at a level of 1600-3000 m above sea level. The abundance of rain that constantly forms over the nearby Lake Victoria allows for a quality leaf there. Bushes vegetate all year round, but harvests in January - early February and July are considered the best. In general, the products are consistently high in quality, which allowed Kenyan tea to take a leading position in the world market.

Kenyan black tea "Orthodox" and "CTC" with a large number of unblown "tips", giving a rich rich infusion, is in great demand in the world market. The most distinguished tea is "Orthodox" called "Marinin", which is similar in appearance to loose teas of Assam. Kenyan tea is traditionally sold through tea auctions in Mombasa and London, as well as under direct contracts, and goes mostly to England, Ireland, Germany, Canada, the Netherlands, Pakistan, Japan, Sudan. It is widely used as a raw material for a mixture with Ceylon and other teas.

(V. M. Semenov. "Invitation to tea")

The history of Kenyan tea growing dates back to 1903, when the first tea plantation was founded by the British colonialists. But only in 1925 the country was able to put the production of tea on an industrial basis. In this she was helped by the British companies "Brooke Bond" and "James Finley", which began to invest capital from India in local tea growing.

Today, the Kenyan Tea Council directs nearly 270,000 smallholder tea growers on over 110,000 hectares of tea. In total, the tea industry employs about 2 million people directly or indirectly. The volume of tea produced annually reaches 240 thousand tons.

The main tea plantations are located on the plateaus on both sides of the Great Rift Valley. Here, in the south-west of the country, on plantations around the tea capital of Kenya, the city of Kericho, at an altitude of 1500-2800 meters above sea level, nature has created excellent conditions for vegetation. Warm rains and high humidity from the nearby Lake Victoria favor the year-round growth of tea bushes. Tea is collected regularly all year round, every 17 days.

The consistent high quality of Kenyan tea is one of the main reasons for its steady growth in popularity. In 1996, Kenya took away the laurels of the world's largest exporter from Sri Lanka. It produced 257.4 million kilograms of tea, offering 244.5 million kilograms for export, one million more than the runner-up Sri Lanka.

Most Kenyan tea is produced using the CTC technology and only a small amount of teas are produced using traditional technology. Today Kenya holds the third place in the world in terms of the volume of received black tea, behind only India and Sri Lanka.

Tea (along with coffee) is the main export commodity. It provides about 28% of the country's total export earnings. Kenya's main clients are the UK, Egypt and Pakistan. Kenyan tea is also bought by Canada, Germany, Holland, Sudan.

In general, Kenyan tea resembles Assamese tea. It produces a golden-red infusion with a full, rich and harmonious taste. It is ideal as an invigorating morning drink. Best consumed with milk.

(Yu. G. Ivanov. "Encyclopedia of Tea")

Kenyan teais one of the most popular teas, and its history begins in the distant 1903. The first tea plantation in Kenya was founded by the English colonialists, but then tea was grown more as a horticultural crop to meet little demand.

In our store you can always buy fresh african tea

The main tea plantations are located on the plateaus on both sides of the Great Rift Valley. Here, in the south-west of the country, on plantations around the tea capital of Kenya, the city of Kericho, at an altitude of 1500-2800 meters above sea level, nature has created excellent conditions for vegetation. Warm rains and high humidity from the nearby Lake Victoria favor the year-round growth of tea bushes. Tea is collected regularly all year round, every 17 days.
The height of Kenyan tea production began in 1925, when the industrial production of tea began in the country. A breakthrough in this direction was made thanks to the British companies Brooke Bond and James Finley, who invested heavily in the development of the tea business in Kenya. Today, the production of Kenyan tea is in the association of 270 thousand small landowners, their plantations are almost 110 thousand hectares. Kenya gives the world about 245 thousand tons of tea annually.

The constant demand for tea in this region is realized due to the constant quality. The high taste of the product is evidenced by the fact that in 1996 Kenya surpassed Sri Lanka in terms of tea exports, which has constantly held the leadership in the tea market. Regular buyers of Kenyan tea are Great Britain, Pakistan and Canada, and recently tea from Kenya has been eagerly bought in Jordan, Yemen, Qatar and Saudi Arabia. In addition to our store, the main source of sale of Kenyan tea is the tea auctions of Mombasa and London, plus direct purchases.

There is no need to talk about the capriciousness of buyers in these countries and their standard of living, so you can once again be convinced of the quality of Kenyan tea.

By its taste, Kenyan tea is close to the Assamese counterparts. During the brewing process, the product gives a red-golden hue, which is complemented by a pronounced taste. Kenyan tea can be consumed at breakfast as an analogue of coffee, because it invigorates perfectly. Gourmets recommend seasoning the drink with milk.
We recommend getting to know the high quality of Kenyan tea by purchasingFAHARI YA . This premium tea will perfectly showcase the rich bouquet of a product from Kenya. If you like spices, thenkenyan ginger teaMelvins - the perfect solution for your teapot.

This drink in our stores is not found as often as its Indian or Chinese counterparts, but this does not mean that it is in some way inferior to them. Kenyan tea is considered the strongest in the world. It is in greatest demand in England, famous for its high culture of consumption of this product. Strong Kenyan black tea is perfect for those who love in this tonic drink not only its invigorating effect, but also a deep rich taste.

Story

Kenya is the largest producer of this strong, invigorating drink in Africa. The history of the appearance of tea plantations here dates back to the beginning of the 20th century. The culture of the production of this product was taught to the inhabitants of this hot country by the British. They established the first Kenyan tea plantation in Limuru. Today tea production is one of the leading export areas in the country.

Growing

About 250,000 tons of tea product is produced in Kenya annually. A feature of Kenyan plantations is that they are located high in the mountains at a level of up to 3 thousand meters above sea level. The abundance of rains, proximity to the equator, and the presence of volcanic rock particles in the soil are responsible for the high yield of Kenyan tea and the uniqueness of its taste.

Production

Compared to analogues, Kenyan black tea has a fairly high degree of fermentation.

In its production, the CTC method is used, machine processing, which gives the drink a special strength and taste. Tea processing consists of the following processes:

• pressing leaves to extract juice from them;
• grinding tea leaves;
• rolling the leaves into granules;
• drying and roasting of granules.

The CTC method produces tea with a high caffeine content, which is a very effective tonic. Kenyan tea raw materials are used not only to obtain granulated tea, but also to compose various tea blends.

Many manufacturers sell under a certain brand not pure varieties, but mixtures of several, and often tea blends contain raw materials from various plantations in different countries. For example, the famous product Lipton contains Kenyan tea in addition to Chinese and Indian.

Many connoisseurs speak with enthusiasm about Kenyan granulated tea, although real connoisseurs prefer exclusively large-leaf plantation tea.

Features of quality and taste

Kenyan tea harvested in July is considered to be of the highest quality. Also appreciated is the drink that was grown between January and February. Its appearance resembles the Indian Assam tea. Differs in its delicate aroma and strength. When brewed, the drink turns into a transparent saturated infusion of dark amber (cognac) color. A special charm is given to the drink by the presence of a slight bitterness and astringency. According to reviews, Kenyan tea is softer when drunk with sugar and milk.

This product is not well known in Russia. On the domestic market, mainly granulated or small-leaved varieties are sold.

This drink leaves no one indifferent. According to users, this product does not contain the taste and aroma of flowers or fruits, as is the case in other drinks, but of real strong black tea.

Beneficial features

Since the tea plantations in Kenya are spread extremely high above sea level, the drink contains all the characteristics of high-altitude teas, which:

• due to the richness of antioxidants in it, it helps in the fight against the aggressive effects of time factors;
• effectively tones and invigorates;
• neutralizing excess acidity, improves the digestion process;
• helps to get rid of toxins and toxins, ensures the renewal of the body.

When brewing some varieties, connoisseurs recommend using spices. Experts advise to consume black Kenyan tea in the first half of the day, since it contains a large dose of caffeine, thanks to which you can feel active and vigorous for several hours.

How to brew?

The brewing of this tea, according to experts, is nothing unusual. To obtain the strongest drink, use boiling water for brewing and pre-heat the kettle well. The scheme is quite simple: the teapot is poured over with boiling water or heated, one teaspoon of tea is poured (per 250 ml of water) and boiled over (t \u003d 80-95 ° C). After that, let the tea brew for 2-3 minutes. Tea from Kenya is brewed several times. Dry tea has the same bright and rich aroma as brewed.

other methods

There are many recipes for brewing tea from this manufacturer. Experts recommend using the following popular method. A ladle is taken, water is heated in it, milk is added, and when the liquid begins to boil, tea leaves are added there. Then the tea is boiled for another 1 minute and poured into a cup through a strainer.

This case does not imply the need for a special infusion of the drink: it can be immediately poured into cups, removed from the heat. Some varieties are first brewed in 1/3 of the volume of water, and after 2 minutes, boiling water is added to 2/3 of the volume. In this case, the cup is not filled to the top, since it is necessary to leave room for the foam. The presence of the latter is considered one of the signs of a high quality drink from plantation teas. After 5 minutes of brewing, it is recommended to drain the finished drink into a separate bowl, since the brew sometimes gives a bitterness.

"Nuri"

Kenyan tea "Nuri" is the best-selling brand of black tea in Russia, a multiple winner of prestigious awards. All types and varieties of this tea brand are developed taking into account the tastes and preferences of consumers.

The trade mark "Princess Nuri" combines several lines of assortment - in "Otborny", "Vysokogorny original", "Keniysk" there are varieties of leaf, packaged, granulated, as well as tea in pyramid bags. According to the reviews of domestic connoisseurs and connoisseurs of tea taste, many of the most sophisticated ideas about this drink are ideally embodied in them.

White, black, red, yellow, green ... It's all about him. About tea. Each has its own merits and demerits. We just got used to some teas, we haven't even heard of some. So what is the healthiest tea? What is the difference between tea grown in different regions? What is a tea drink?

White tea

Tea trees, the leaves of which are used to make white tea, are found only in China and Sri Lanka. In production, two top leaves are taken from each branch, which are slightly dried and kept for a couple of no more than a minute. Useful properties: white tea is called the "elixir of immortality" because of the complete preservation of vitamins and microelements. Drinking white tea slows down the aging process, suppresses the formation of tumors, strengthens the cardiovascular system, promotes wound healing, and protects against viruses and bacteria. Cons: the taste of white tea is so subtle and delicate that it is difficult for people who are accustomed to strong brewing to appreciate it. How to brew: 3-5 minutes. The water temperature is 100˚.

Black tea

Leaves are collected from mature tea bushes. The processing process includes withering, curling, drying and full fermentation. Useful properties: due to the presence of the substance TF-2, which blocks the development of cancer cells, it helps to reduce the risk of cancer of the stomach, intestines and breasts. It normalizes the work of the cardiovascular system, kills microbes that cause diarrhea, pneumonia, cystitis and herpes, and lowers blood cholesterol levels. Cons: You shouldn't drink more than 4 cups a day, and also after 18.00. The high content of caffeine and aromatic substances can cause overexcitation of the nervous system and insomnia.

Green tea

Made from the same leaves as black. But after collection, the leaves are immediately dried. The minimum fermentation (2-3%) allows you to preserve almost all useful properties. Useful properties: activates vitality, normalizes metabolism, the vital activity of the intestinal flora, has a diaphoretic effect, improves the functioning of the cardiovascular system and the gastrointestinal tract, prevents the occurrence of caries, increases the strength of capillaries, promotes better absorption of ascorbic acid.
Cons: Contains a lot of caffeine. Suitable only for morning and afternoon teas. How to brew: 5-7 minutes. Water temperature - 60-90˚.

Yellow tea

For this type of tea, only the kidneys are collected, which are kept for a couple, then wrapped in cloth or in special paper, where the tea is dried and fermented. Useful properties: similar to those of green tea - it normalizes blood pressure, heart function, and activates mental activity. Cons: refers to elite teas - one of the most expensive varieties. How to brew: 3 minutes. Water temperature - 60-80 °.

Red tea (Oolong)

The tea leaf is harvested from adult tea bushes at the time of full maturity and dried twice until the leaves acquire a chestnut or reddish-brown hue. Useful properties: slows down the aging process of the skin, strengthens the immune system, lowers blood pressure and blood cholesterol. Cons: The most specific type of tea. Strong, sharp aroma, tart taste, ruby \u200b\u200btint of the infusion can be appreciated by not everyone.

Indian tea

India - the largest producer - produces the most varieties of black tea. The most famous tea regions of the country are Assam and Darjeeling. Assamese tea - the standard of strong black tea - gives an infusion of rich brown-red color and has a tart taste and delicate velvety aroma. Darjeeling, called tea champagne, is the most valuable tea variety.

Ceylon tea

Gives a bright infusion with a reddish tint, has a strong, but unpretentious taste and pronounced aroma. Strong enough to brew, ideal for making grog.

Kenyan tea

Kenyan tea is said to taste like the African climate - dry and hot. In Kenyan teas, the main thing is not taste and aroma, but strength. On the Russian market, there are mainly granulated Kenyan teas, which are produced according to an accelerated and simplified technology.

Chinese tea

Tea production in China has been engaged for more than five thousand years, so the Chinese managed to perfectly master the culture of production. There are 350 types of tea bushes, from which more than a thousand varieties are produced. The most famous is the Yunnan variety, which combines a smoky aroma with a light shade of prunes.

Japanese teas

Japan produces only green teas, the most famous of which is sencha tea. This variety, according to statistics, is preferred by 80% of the inhabitants of the Land of the Rising Sun. It has an extraordinary "silky" tart taste with fresh herbal and nutty notes. Sencha has a low caffeine content, so this tea can be drunk in the evening.

Choosing a tea or a tea drink?

Mate - a drink made from the leaves of a tropical tree. Useful properties: mate is rich in antioxidants that stimulate the immune system and promote active longevity. Contraindications: has a choleretic effect, therefore it is not recommended for cholelithiasis (may cause migration of stones).

Hibiscus - drink made from Sudanese rose flowers. Useful properties: a storehouse of anthocyanins, which strengthen the walls of blood vessels and regulate capillary permeability. Hibiscus also helps to cleanse the body. Contraindications: use carefully for people with pressure surges. Hot hibiscus increases pressure, cold lowers.

Rooibos - a drink made from a red-shrub tree growing in Africa. Useful properties: a refreshing drink with a pleasant taste. Contains large amounts of vitamin C, copper and fluoride. Does not contain caffeine, so even small children can drink. There are no contraindications.

Important

FROM how long is the brew considered fresh and when does it become dangerous?

You need to drink tea no later than 20-30 minutes after brewing. After this time, harmful chemical processes of spontaneous oxidation of phenol, lipids, essential oils and aromatic substances begin. The first sign that "the process has started" is a film that appears on the welding surface.

Choosing tea geographically

As a general rule, the colder the climate in which the tea bushes grow, the more valuable the variety.