Food and drink, Tea

Black Ceylon Tea: Beneficial Properties

It's hard to say exactly when the first time a man tried this amazing drink - black Ceylon tea. It's been at least several millennia since people started using this product. In Russia, this drink warms well after a very cold frost. In England, it is an indispensable attribute of meetings and home gatherings. In Central Asia, with the help of tea, the unbearable heat of the desert is conquered. It can be drunk both hot and cold, with the addition of ice.

History of Ceylon Tea

To date, China and India remain the leaders in the cultivation and processing of tea leaves. The third position is firmly held by Sri Lanka. The black Ceylon tea grown here has long earned respect all over the world.

Until 1870 Ceylon was famous for its coffee. But an unexplored disease struck most of the coffee plantations on the island. The English, whose colony at that time was an island, reoriented agriculture to growing tea. The mountainous terrain and climate created all necessary conditions for this. This black Ceylon tea is grown in the provinces of Uva, Dimbula, Nuwara Eliya. These areas are located at altitudes of at least 2000 meters. Clean mountain air is an ideal condition for the growth of elite tea varieties. The rest of the island is also involved in the cultivation of such plants. But such tea is considered second-rate and is used as an additive for more expensive products.

The most famous varieties on the world market are such kinds of black Ceylon tea as Pekoe, Dust and Silver Tips.

Kinds of tea

Black Ceylon tea is a fragrant drink of a dark red color. When you use, you obviously feel pleasant astringency. This product perfectly tones and invigorates. Black Ceylon tea is divided into species depending on the terrain and growing conditions.

The most valuable varieties are sown in the highlands of the island of Sri Lanka. The height at which this tea is grown starts at 2000 meters. Nuwara Eliya has one of the largest plants for processing such plant crops. Elite varieties give the drink a golden soft color. The product itself has the finest flavor and low viscosity.

Uva, Dimbula and Uda are located at altitudes from 800 to 1500 meters above sea level. Tea cultures of these regions are suitable for making drinks of medium and large strength, each of which has its own unique taste.

Tea "Candy", grown on the plateaus, will best satisfy the desire of gourmets who love a rich flavor. This drink is well combined with milk.

Black Ceylon tea

The name "baihovy" drink was received thanks to merchants from Russia. The Chinese phrase "Bai Hoa", in fact, means the presence and number of small cilia on the surface of the tea leaf. They are called tips. The taste and aroma of the drink is directly related to this characteristic. It is a mistake to consider any tea in loose form as baikhovy. This drink is easily determined by the presence of small tea leaves.

Ceylon black tea has a large number of vitamins - phosphorus, potassium, magnesium and calcium. All this is constantly necessary for the human body in large quantities. When brewing, you should get a color that is close to black. The presence of light tea shades indicates poor handling of the product or counterfeiting. The quality can also be judged by the way the leaves of tea are twisted. Strong dense twisting indicates the original. Leaflets should not crumble and be lethargic. Baihovy Ceylon tea is divided into small-leaf and large-leaf.

Ceylon tea with large leaf

This product uses whole leaves from the top of the tea tree. And the largest specimens are selected. Most often, the leaves come across young buds. Entire leaves are twisted in the form of small balls. When brewing, they bloom. Unspoiled leaves best preserve the qualities and properties of the drink.

Black Ceylon large leaf tea differs from others by a longer brewing time. It has the greatest astringency and pronounced flavor. For substances that tone the body, large leaf tea is far ahead of its counterparts.

A drink from large leaves is somewhat more expensive than other varieties.

Ceylon White Tea

Ceylon teas are a great variety for us. White, black, turquoise, green, with additives and without - each class has its own connoisseurs.

The elixir of immortality is what white tea is called . This species is grown only in two places on the planet - in China and Sri Lanka. This product has a short shelf life, it is difficult to store and transport for a long time. The collection is made only twice a year, namely in September and April. Do it only in the morning. So you can get the presence of the greatest amount of nutrients. These difficulties are more than compensated by the efficiency with which the drink affects the human body. For medical purposes, white tea is used for diseases of the cardiovascular system, oncology and dental pain. It is an antiviral agent that heals wounds and prevents tumors. Such a product will not be able to reveal its properties if it is brewed in hot water.

White tea is known for the following grades: "Green Snow", "White Peony" and "Silver Needles".

Turquoise tea

"Sulfur Dragon Tea" - this name has this product in Asia. Turquoise drink differs from other varieties by the complexity and painstaking collection. The leaves are specially withered, calcined with hot air until the necessary fermentation is achieved. By its characteristics, turquoise tea is located between green and black.

The main action that he has is the improvement of metabolism and fat burning. Turquoise drink is one of the best means for weight loss.