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The tea plant is Camellia sinensis (L.) Kuntze, belonging to the family of Theaceae, probably native to northern India and China. In the past mistakenly it was thought that there were more species of this plant; The same botanist Linneo, father of the binary classification of plants, fell into error, considering the existence of two tea plants, one used for the production of green tea and the other for that of black tea. From the 1950s scholars agreed on the existence of a single tea plant species, Camellia sinensis, present in nature in two main varieties: assamy and sinensis. So the immense typology of tea that exists on the market comes all from the leaves of the same botanical species of plants. These are the different techniques of cultivation and transformation that make the difference. The tea plant is an evergreen shrub that reaches 4-5 m in the sinensis variety and 8-11 m in the assam, although in the plantations, to facilitate harvesting and make the leaves more dense and hold, the height is Held about 1 to 20 cm. It is cultivated in hot and humid regions and grows at or near 2 m per year. Depending on the country, it is found at sea level at 2500 m high. High altitude hens are generally considered more valuable because leaflets that grow more slowly develop a better taste and aroma. In favorable climate zones, up to 20 crops per year are produced, while in colder ones a maximum of 3 or 4. Crops harvested in different year periods can be very different in flavor and aroma. After harvesting, the leaves are immediately subjected to a whole series of workings, which will determine the type of tea that will be obtained at the end.

In the case of black teas, the leaves are first dried by ventilating with warm air at about 30 ° C and then compressed with mechanical rollers, which do not break but break their ribs, beginning with To a process of fermentation, during which the substances that will give flavor and aroma to the tea are formed. After 30-60 minutes fermentation is interrupted by drying, made with hot air jets at 85-100 ° C, which gives the leaves the typical dark black color.
To get a green tea Instead, freshly harvested leaves are steam-treated or roasted in metal containers for a very short time to destroy the enzymes contained therein and prevent fermentation processes. This operation allows the leaves to retain unaltered most of the components present in the fresh leaf. The leaves are then rolled with different methods depending on the type of tea and finally dried. There are also numerous semifinished teas (Oolong or Wulong( products, which are produced with a system similar to that of black tea, but for which the fermentation process is conducted for shorter times. Thus, a wide range of teas is obtained, whose aroma and content in active ingredients will be more similar to that of green tea, if the fermentation was short, or that of the black tea, if the process lasted longer.
Then there are the flavored teas, prepared with black tea, green tea or Oolong tea, to which are added flower petals, pieces of fruit, spices and essential oils. Some of these already existed in ancient China, where tea leaves were added, following rigorous recipes, rose petals, jasmine flowers or essential bergamot oil.


The Teas of Erbamea

Tea is the most popular beverage in the world after water. ERBAMEA proposes 25 different varieties per site and cultivation system and collection and processing method. A wide range of teas to discover to suit every desire and to choose from the time of day.

Thè Verde Gunpowder

Thè Verde Gunpowder Biologico

Thè Verde Gunpowder "Tempio del Cielo"

Thè Verde Bancha

Thè Verde Bancha Biologico

Thè Hojicha (Thè Verde Bancha tostato)

Thè Hojicha (Thè Verde Bancha tostato) Biologico

Thè Verde Kukicha

 

Thè Verde Kukicha Biologico

Thè Verde Kukicha invecchiato 3 anni (tostato) Biologico

Thè Verde Sencha Biologico

Thè Oolong (Wulong)

Thè Verde al Gelsomino Biologico

Thè Oolong (Wulong)

Thè Verde Ceylon Orange Pekoe

Thè Nero Darjeeling

Thè Nero Darjeeling (di alta montagna) Biologico

 

Thè Bianco Pai Mu Tan

Thè Bianco Pai Mu Tan Biologico

Thè Nero al Gelsomino

Thè Nero Earl Grey

Thè Nero Earl Grey Biologico

Thè Nero English breakfast

Thè Nero Assam

Thè Nero Assam alle spezie

Thè Oolong alla frutta


Green Teas

Green Tea Gunpowder
Green tea is also called "unfermented tea". They are the most drunk in the world and also serve as the basis for preparing the mint tea in Morocco.
In cup their color is yellow-green, the scent and the taste are grassed. Gunpowder is the best-known Chinese green tea. Its main feature is the shape of balls that are given to the leaves during the work, which, in fact, reminds the gunpowder. Each ball during the infusion breaks out, "exploding" in a leaf. The dried leaves do not undergo the process of fermentation typical of black tea, keeping unchanged most of the components present in the fresh leaves, especially polyphenols, known substances for their antioxidant properties, which slow down cellular aging and promote the maintenance of one State of well being.
There are several qualities of Gunpowder in the market, and in order to evaluate its value, the following rule is adopted: smaller and spherical are the grains, so smaller are the leaves with which they are obtained, the higher the quality of the tea. It is prepared with warm water, about 80-90 ° C, and is left in infusion for 3-4 minutes.

Green Tea Gunpowder "Tempio del Cielo"
It is the best quality of Gunpowder and consists of rolled leaves in very small balls, obtained from the apical leaflets. The cup infusion is light yellow to green and has a light and fruity aftertaste. It is prepared with warm water, about 80-90 ° C, and is left in infusion for 3-4 minutes.

Green Tea Bancha
It is a green tea spread in Japan, where it is used mainly for children and elderly because it contains little tea (caffeine). It is prepared with large, adult leaves, collected in the summer from the bottom of the branches, after having taken the leaves and young apical, used for the preparation of other more valuable teas, such as Sencha. The term Bancha means in fact late harvest. Bancha's best qualities have a flat shape similar to willow leaves. It is used in macrobiotic food to accompany or follow the meal. It has a characteristic grassy and fresh flavor.
It is prepared with warm water, about 80-90 ° C, and is left in infusion for 3-4 minutes.

Tea Hojicha (Toasted green tea Bancha)
Once roasted, Bancha's leaves take on a distinctive hazel color and take the name of Thé Hojicha. With them you can prepare a pale brown color infusion, ideal for accompanying meals or drinking after eating. It is used in macrobiotic feeding. It has a low content of tein (caffeine) and a delicate flavor, with a slight haze of hazelnut. It is prepared with warm water, about 80-90 ° C, and is left in infusion for 2-3 minutes.

Green Tea Kukicha
It is a tea that stands out from the others for its unusual appearance: it is in fact a combination of small branches and some leaves, and it is obtained by spotting, subsequent drying and light roasting of three-year sprouts. It is almost free of caffeine and therefore suitable for everyone and all hours of the day. It is very consumed by macrobiotics and is also used as a drink during meals. The flavor is sweet and light, a kind of mix between the purely herbaceous green tea and the sweet chestnut flavor. To prepare it add one teaspoon of sprigs for each cup of water, heated to 80-90 ° C, and let it infuse for 4-5 minutes. It can also be prepared for decoction, if you want a more intense taste, boiling it for 8-10 minutes. The same sprouts can be infused a second time to obtain a lighter teat.

Green Tea Sencha
It is the most consumed tea in Japan. It represents 80% of the national production despite the collection period being rather short, from spring to late summer. Indicatively, the longer the leaves are darker and the larger leaves the quality of this type of tea.
As all green tea is cooked for steam for a very short time to prevent fermentation. After drying the leaves are rolled in pine needle shape and emit a fresh scent of chlorophyll, which in infusion determines the appearance of a fresh herbaceous aroma. The color of the infusion in the cup is yellow slightly tending to light green. It is prepared using hot water, about 80-90 ° C, and is kept infused for 2-3 minutes.


Semifermented Teas

Tea Oolong (Wulong)
It is produced in China and Taiwan and is a semifermented tea. The freshly harvested leaves are drenched in the sun and then shaken in bamboo baskets so that they are dried and stained. The edges of the leaves assume instead a reddish color per action of the oxygen of the air.
This semipermination process can take longer or less for a long time, from half an hour to a few hours. There are many darker Oolong cheeses on the market, such as those produced in Taiwan, which are organoleptically more similar to black, and others with shorter fermentation, such as Pouchong, which resemble both green and flavor Than in the active ingredients contained.
It is prepared with warm water, about 80-90 ° C, and is left in infusion for 3-4 minutes.


Black Teas

Black tea Assam
The Valley of Assam occupies most of the territory of the homonymous region in northeast India. It is a riverbed crossed by the Brahmaputra River, which was born in Tibet by a large glacier, after a narrow path through the mountains of the Himalayas, extending its bed with a range comparable to that of the Amazonian River.
Altitude, soil composition, tropical climate and violent monsoon rains have created in this place an ideal habitat for the largest, robust and productive plant of the assens variety plant of the sinensis variety. For this reason, the English, in the 1800s, with the collaboration of a nobleman in the place, began cultivating tea in this area, where many spontaneous plants were already present.
It is the largest production area in the world: the first harvest takes place at the end of March and follows others until it arrives in October-November.
The leaves that come from its leaves are of excellent quality. The infusion has a strong and decisive flavor and a dark color with tones that tend to amber red. It is ideal for breakfast, and its "malted" notes combine perfectly with milk.
It is advisable to prepare it with hot water at 90-100 ° C, leaving it infused for 3-4 minutes.

Black tea Ceylon Orange Pekoe
Precious tea, obtained by drying and subsequent fermentation. Typical of Sri Lanka (Ceylon), it has a brownish-brown color, round taste and very aromatic. Pekoe is a term used in the classification of black tea leaf: to be classified as "Pekoe" a tea must only be obtained from the last two leaves and the apiary bud of the plant. Contrary to what one might suppose, the term "Orange" does not refer to the taste of tea, which is not flavored with orange, but it is a tribute to the Dutch real estate of Orange-Nassau, which once chose and appreciated And has spread its use in Europe. He then emphasizes the superior quality of this tea consumed by kings.
It is prepared with very hot water, 95-100 °C, and is left in infusion for 3-4 minutes.

Black Tea Darjeeling FTGFOP1
Great quality black tea, grown in the best plantations of the Darjeeling Indiana region (country of thunderstorms), at the foot of the Himalayan slopes (from 1000 to 2400 m in height).
It is traditionally considered the most valuable of black tea, especially in Britain and in the countries of the former British Empire, where it has earned the title of "champagne" tea. The best infusions give a tea of ​​dark, red-brown, with a floral aroma. The flavor is slightly astringent in the tannins, with a musky note, which the connoisseurs compare to the grapefruit. The flavor, however, varies greatly depending on vintage, plantation production, and harvesting season.
The market offers different qualities of Darjeeling. The word FTGFOP1 stands for: Finest Tippy Golden Flowery Orange Pekoe 1 and describes a leafy leaf tea, composed of very young apical leaflets and sprouts of golden color collected at the beginning of the season (late March to late April).
Its quality is therefore very high, at level 1 exactly. It is prepared with hot water, about 95-100 ° C, and is left in infusion for 3-4 minutes.

Black Tea English breakfast
Black Tea classic to be enjoyed straight, or with a little milk. The tasty and decided taste makes it ideal for breakfast. The origins of this traditional blend, made up of blacks from the finest gardens in Ceylon and India and sometimes also from Kenya, is to be found at the beginning of the 20th century when it was designed to accompany the rich English breakfast Eggs, bacon and smoked salmon.
It is prepared with hot water at 95-100 ° C and left in infusion for 3-5 minutes.


White Tea

Pai Mu Tan
Coming from Fujian Province, in Southeast China, white tea is considered by the connoisseurs as the most valuable among tea. The name Pai Mu Tan means "white peony". It consists of a mix of silver-colored, spotted sprouts harvested in spring before opening, and small and young green apical leaves.
The best quality is one that contains more white buds and unobtrusive green leaves.
The processing of this tea after harvesting is minimized: a short passage to vapor to avoid oxidation, followed by a slow and gentle drying. It is a poor tea of ​​tannins, with a delicate aroma with blossom nuances, which gives a pungent yellow color. Water temperature for preparation: 70-80 ° C, infusion time 2-3 minutes.
There is also the white tea, Yin Zhen, rare and precious, consisting exclusively of tender shoots covered by fine hair. A connoisseur who, however, may seem almost tasteless to an inexperienced palate.


Flavored Teas

Green and Black Tea Jasmine
The jasmine tea is one of the oldest flavored teas in the world, popular in China since the Song Dynasty (960 - 1279 A.D.). It is not a simple mixture but a true production technique: the already dried tea is mixed with fresh jasmine buds and left for several hours in contact with them to absorb the aroma. The process is repeated several times and often some flowers are also left in the final product ready to use.
It is prepared with warm water, about 95-100°C if it is a black tea, or 80-90°C if it is a green tea, and it is left in infusion for 3-5 minutes.
It is advisable to try it naturally, without sugar or other additions, to fully enjoy the aroma of jasmine flowers and the decisive note of the tea.

Black Tea Earl Grey
It is prepared with black tea blends flavored with essential bergamot oil. It has its name to the British accountant Count (Earl) Charles Gray, who introduced it to England after receiving it from a Mandarin who had saved his life during a diplomatic mission in China.
It is prepared with warm water, about 95-100 ° C, and left in infusion for 3-4 minutes.

Black Assam tea with spices
The Assam tea with spices is produced by adding the Assam black tea: ginger root, cardamom seeds, cloves, cinnamon bark and fruits of anise and fennel. The decided taste of this tea variety is surrounded by notes of spicy fragrant and enveloping flavors.
It is recommended to prepare it with hot water at 95-100 ° C, leaving it in infusion for 3-4 minutes, to obtain a pleasant and fragrant drink.

Black Oolong fruit tea
Adding to the partially fermented leaves (Oolong): goji berries, candied papaya, peaches, figs and flowers of calendula and fiordaliso, an intense perfume blend is obtained, perfect to prepare a cup of tea every day of the day Delicate and fruity taste. It is advisable to prepare it with warm water at 95-100 ° C, leaving it infused for 3-4 minutes.


Red Tea (RooibosTea)

It is not a true tea, because it is obtained from a native plant of South Africa, Aspalatus linearis (Burm.f.) R. Dahlgren and not from the tea plant (Camellia sinensis (L.) Kuntze).
Shredded leaves and leaves are subjected to a fermentation of 6-8 hours and then dried.
They prepare a red-amber infusion, with a pleasant and slightly astringent flavor.
It is proposed as a beverage with antioxidant properties similar to green tea, but alternative, because unlike traditional teas, prepared with Camellia sinensis leaves, it does not contain caffeine and has a very low tannin content.
Rooibos is therefore a refreshing drink suitable for all ages, including for children, the elderly and nervous people.
It is prepared with water at about 90-100 ° C, and is left in infusion for 4-5 minutes.


The tea preparation

Heat in a container the amount of water, preferably low calcareous or oligomineral, necessary for the cups you want to prepare: 1 cup of tea contains about 150 ml of water. Use a teaspoon of teas per cup, thicker if the leaves are large, more satin if they are crushed.

For blacks, the water is brought to a boil and then the flame is extinguished immediately: the water temperature for the infusion should be about 95-100 ° C.

To prepare green or white tea, however, water does not have to boil because they generally require an infusion temperature of around 70-80 ° C. Cover the container where you prepare to avoid dispersing the most volatile aromatic substances.

If you are preparing a white tea leave the container uncovered to make the gems, particularly delicate, not cured.




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