White Flower Farm:How Is Tea Produced?

Tea is one of the oldest beverages in the world. In Europe and Asia, its existence dates back more than a millennium. In fact, even today, China and India remain the largest producers of tea products. It is a drink made that comes from the dried leaves of the tea plant. Despite its popularity and in common, the methodology behind the creation of the tea is still a mystery to most of the human population. Here, we do a test on how tea is produced and what processes it is the drink we know today.Tea originates on the farm which is commonly known as' tea gardens. However, within the garden would be a complete misnomer, as most tea comes from vast farms that can stretch for thousands of acres. Tea is grown from seeds that are grown from the white flowers that grow along with the tea leaves. Usually it takes each tea plant somewhere in the neighborhood of five years to mature (when you can be up to five feet tall). When the leaves are ready for harvest, workers pick them up (even by hand) and send them to the next stage in the system for processing. The idea of ​​tea leaf pickers may evoke images of women with baskets on their heads, it would be wrong because this is still the way it is often ready next step is that the types of tea began to be differentiated. If the tea leaves are sent to be steamed, then dried in the air and become a white tea (less oxidized version). Otherwise (for all other types of tea), the sheets are sent to the swing. This leaves exposed to oxygen and helps it to dry to the next processing procedures. After rolling the leaves, another decision must be made. From here, tea or fried or oxidised more. If the leaves are sent over oxidation (which is produced by putting in racks in hot rooms or containers), which is then heated further by expanding dryers and become some of the black teas, which are more common in Western society. This is the most oxidized tea. If the leaves are going to roll to the pan (which is a step that works just like it sounds, the leaves are placed in the mold is heated and fried to assist oxidation), there are still two possible outcomes. After the pan, the leaves can be placed in the dryer and become green tea. This is the second lowest level of oxidation of tea. This low level of oxidation makes it the most widely used for health reasons (such as weight loss) and green tea is considered by many as a much more pleasant (similar to tea) plus white tea taste rusty. If, after the pan, tea was sent to finish the hand (which means more rolling and customization according to the preferred outcome) will be a general process of oolong tea tea.The is quite standard, changed to affect various aspects of oxidation levels that give us the different varieties available today.