Tea From Loose Leaf Unsophisticated Drink To Contemporary Tea Pods An Amazing Journey Through Time

By Author: Jenifer Whitmire
Total Articles: 324
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People enjoy tea for several different reasons. Sometimes to relax or to help stay awake. Sometimes to create more positive mental state. For around five thousand years this golden beverage has inspired such areas as inner meditation, piracy, societies social order and greater political upheaval. Regardless of its impact on the world its humble beginnings stretch back to Eastern and Central Asia. Saying this, let's go over the history of this once mystical plant from its start as boiled leaves to a more recent innovation tea pods.

The tea we love to sip is grown from the plant genus camellia and the plant species sinesis. It is a plant particularly influenced by the varied types of earth its planted in along with the elevation and temperature it is growing. It has long been thought that it originated somewhere around Asia. There are countless anecdotal tales from oral tradition supporting this theory.

The processed leaves can be divided into 3 different categories. These are black, oolong and green. The method used for processing it determines the classification and the oxidation is used for determining its body, ...
... flavor and color. Many traditional preparations can date as far back as 2000 years.

Black varieties are withered and heavily fermented. This gives them a rich hearty flavor and a deep amber color. Over all the black verities account for about 90 percent of the sales in the U. S. They generally have a higher caffeine content and are drunk in the morning and afternoon.

Green varieties leaves are fired directly after harvest to completely remove all their moisture. This serves to prevent accidental fermentation. The end result is a fluid possessing a light golden or greenish color with a delicate flavor. It is often taken with meals like chicken, seafood, and rice due to its light unimposing flavor.

Oolong teas have the leaves both withered and rolled first before fermentation. Though only a partial fermentation. This will produce a color and taste partway between a dark and green blend. It typically has a mild smoky taste and a warm nutty overtone. Most people like its complex flavor as a complement for seafood platters like lobster or sea scallops.

While each kind has developed slowly over time, their true origin is hidden in myth. Some believe the healer Shen Nong as the first person who discovered it by accident as some fell inside a pot of boiling water. Others believe the holy Buddhist Siddrarth removed his eyelids in a fit of anger and tossed them onto the ground. From this sprouted the first bushes that this drink is made of. All we really know is the original teas were grown in Asia.

Drinking it can range from being as complex as a 4 hour ritual offered by a tea master to one of several different kinds of tea pods which take only 30 seconds to prepare. Whether you drink it to wind down or with family and friends on the weekend it holds a special place all over the world for enlightenment and bringing people together over fond memories. And that undoubtedly is its greatest appeal.

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