When it gets really uncomfortably wet and cold outside, tea is even tastier and warmer than usual. You can not only put on classic black tea, but also rooibos, herbal or spiced teas taste very good.
While the tea is part of everyday life, drinking tea in other regions is still rarer. Statistically, it is just 258 grams, per year – enough for about 28.3 liters per nose and year. The statistical Ostfriese consumes about ten times as much.
It is no longer just about black or green tea, but a wide variety to obtain, ranging from Rooibos on Lapacho to matésee. At the same time, fruit and herbal teas are experiencing a boom.
The aroma of the tea plant was discovered by chance by Chinese emperor Chen Nung. He is said to have sat in his garden with a cup of hot water he used to drink when the wind blew a leaf of the shrub into his cup. The Emperor tasted the spiced water and then he discovered it as tea.
In the opinion of experts, drinking tea is not only a way of supplying fluids, but also a matter of attitude towards life. Anyone who prefers tea, therefore lives more relaxed and health-conscious as a coffee drinker.
In addition, tea drinkers can fall back on an almost unmanageable range – depending on the growing area, harvest time, used leaves and processing, the varieties differ. There are also mixtures and flavored teas.
Black, green or white?
Whether tea is black, green or white does not depend on the variety, but on the type of processing. Unlike black tea, the green and white varieties are not fermented.
The fermentation process is the most important step in the production of black tea. Thus, the oxidation and fermentation process of emerging during rolling cell juice is described. The quality of the tea depends crucially on the fermentation, in which the black tea also gets its color.
In addition, bitter tannins are removed from the tea leaf and the tea is preserved. To achieve similar, green tea is not fermented, but steamed and then dried.
White tea has only recently become available on the German market and provides the basis for a particularly mild infusion. Only very young, still unopened leaf buds of certain varieties are used, each leaf being individually dried in the air.
Important for the infusion is fresh water. Black tea is brewed with boiling water – it is ideal to let the first half of the water run on the leaves for one minute, then add the rest and let it steep for five minutes. So the tea is calming. If you want stimulating tea, you should strain after just three minutes.
Green tea should not be poured with boiling, but slightly cooled water (about five to ten minutes) and strained after three to five minutes. In China, fill the cup – without first removing the tea leaves – again and again with hot water and drink until the tea is clearly too thin.
Brief insight into the diversity of varieties
Among the most popular types of tea is now the Rooibos – or Rooibos tea . Actually, this is not a tea plant, but a South African shrub that resembles the broom.
From leaves and small branches the basis of a decaffeinated and bitter-poor drink is produced. In addition to vitamins and minerals Rooibos also provides cell-protecting flavonoids (as well as black and green tea). Especially women should drink rooibos tea as it supplies a lot of iron.
Mate tea is made from the leaves of the tree of the same name and contains caffeine. He therefore seems slightly stimulating. For a long time it was thought that the consumption of mate tea helps to lose weight. However, this could not be scientifically proven.
For the Lapacho tea , the bark of the Lapacho tree is used. The Incas are said to have used this tea for a variety of diseases.
Pu-erh tea (red tea)is made from leaves of tea shrubs in China. A special fermentation process gives it its typical earthy, slightly smoky note.
Herbs and fruits in the cup
Much more popular than black or green tea are teas from herbs and fruits. Last year, the Germans drew herbs and fruits from various mixtures in more than twelve billion cups.
Especially popular in the cold season are infusions that not only taste good, but also beguile by their fragrance: teas with cinnamon, orange or peppermint flavor.
Yogi teas are the right thing for those who freeze quickly in the frosty season. The intense cinnamon aroma warms the body from the inside. One cup is enough. Ginger warms body and soul and lets energies flow. Ginger tea is simply a must in winter.
The basis of almost all fruity teas are rose hips and hibiscus flowers. They provide a pleasant acidity and the red color. Meanwhile, in the varied fruit tea range but we can find almost all types of fruit.
From almost every edible plant wholesome herbal teas can be made, and each has a different natural effect: some herbs relax and calm, others are “stimulants” that stimulate the circulation.
Important is the quality of the tea: Pharmacopoeia quality, as it is available in the pharmacy as it stands for purity and a constant content of active ingredients in the tea. So healing teas should therefore always be bought the part of the pharmacy.