Benefits of drinking tea

 

Benefits of drinking tea

Many recent studies have shown that many of the diseases that are caused by our lifestyle are caused by metabolic reactions in the body in addition to - free radicals. " free radicals"  or highly active electrons. Oxidation of body tissues in a very short time.

The antioxidants in tea work with free radicals, slowing down their activity and thus minimizing cell and tissue damage. Studies have revealed that .the. Is a natural source of antioxidants. Adding sugar or milk to tea does not destroy that quality.

In Russia. Dora Liasoru. A study conducted by has revealed that there are many benefits to drinking black tea: oxygen. She touched 663 patients with rectal cancer

A study has revealed that tea has a wonderful ability to prevent cancer of the rectum.

Studies in Rotterdam and Boston have shown that regular tea drinkers have a lower risk of heart attack and death.

A 1996 study of 35,369 menopausal women in the US state of Iowa found that tea drinkers had a natural defense against cancer of the digestive tract as well as bladder stones.

The ancient Chinese also identified a number of properties of tea. They say that drinking tea relieves loneliness, fatigue and pain.

Also, drinking tea facilitates digestion and relaxes the nervous system. Tea has also been shown to keep our gastrointestinal tract and intestines refreshed.

Numerous studies around the world have shown that tea is good for improving memory, mental balance, strengthening blood vessels and blood vessels, improving thyroid function, providing fluoride to prevent tooth decay, as well as providing the body with B and E vitamins. have.

How to make a delicious cup of tea

 

Required Materials

2 teaspoons of powdered tea

2 teaspoons of sugar

2 2/1 teaspoons of milk powder

Water heated until boiling.

How to prepare

Take a bowl and mix the milk powder and sugar

Put the tea powder in a teapot

Add the milk powder and sugar mixture to the pot of water heated until boiling with the help of a tea pot

In a suitable bowl(Put the sauce in a cup) and serve before serving

Tea (Camellia sinensis)

 " Camellia sinensis" The scientific name for the tea. The plant is considered endemic to India. It grows in the forests of Assam at the foot of the Himalayas in India.

The first tea seeds were brought to Ceylon in 1824. Tea seeds were brought back to Ceylon for the second time in 1839. In both cases there is a complete digestive tract for research purposes only. These tea seeds were planted in the Peradeniya Botanic Gardens and grew freely (without budding) In 1860, James Taylor first established a commercial tea plantation in Ceylon.

It is not a mistake to consider him as the father of commercial tea cultivation in Sri Lanka. He established the first commercial tea plantation at Hewaheta Lulkadura Estate in the Kandy Province of Sri Lanka. It is said to be spread over 100 acres.

Tea has become the most popular drink in the world. It was first discovered by China. Huisun, an emperor who lived around the tenth century  (1100-1126 ) is considered a true tea connoisseur. Tea is made up of the Fujian word t"Te". The Dutch were the first nation to sell tea on a large scale. The reason was that the island of Fiji, where tea was grown as a means of earning money, became a Dutch colony. The word "Chai" is used to describe tea in China and "Chai" in Russia. Is used.

Sri Lanka is also a country with a great reputation for tea. Tea cultivation is one of the leading commercial plantations in Sri Lanka. Tea cultivation is one of the main sources of foreign exchange earnings in Sri Lanka and is one of the main sources of employment in the country as it employs over one million workers.

Journey from the tea garden to the cup of tea

 

Journey from the tea garden to the cup of tea

Step 01- Cultivation

As a crop grown in hilly areas of tropical and subtropical countries, the ideal temperature for tea cultivation is between 15.6 degrees Celsius and 27 degrees Celsius. The tea tree needs widespread rainfall throughout the year. Slightly sloping lands are preferred as the root of the tea plant is water dependent. Red loam soil with a soil value of PH 4.5-5.5 is most suitable. It can be grown in a wide range of altitudes, starting at sea level.

Obtaining seedlings from seeds for planting tea is an old obsolete thing. The new way is to get tea plants by sprouting. This is also known as VP (Vegetatively Propergate).

Step 02- Pruning

Pruning is one of the oldest methods of cultivating tea. Rejuvenation of the Tea Tree is the first objective here. The tea tree can grow up to 10 m in height naturally, but when grown as a commercial crop, the tea tree can grow up to 1 m in height. Pruning the tea tree thus allows the bush to continue to produce leaves while preventing flowering and wilting. Height control is another goal.

Step 03- Plucking tea leaves

Plucking tea leaves is an art. It is essential to have trained labor for that. When plucking tea leaves, only the unopened leaf and the two lower leaves should be harvested. Mechanical methods are also used to pluck the tea leaves, but it may not be possible to produce high quality tea from the leaves. This is because mechanically, when picking tea leaves, the hard / hard parts may be more mixed than the part to be harvested.

Step 04- Tea production

The harvested leaves are sent from the tea estates to factories for processing. So carried on .the. Processed in factories with 04 classes. That is,

(i) Green Tea

(ii) Unfermented Tea

(iii) Black tea

(iv) Semi Unfermented tea

That is. Instant tea at present. There is also a fifth class that is easily dissolved in water. The tea is packaged in wooden boxes or linen bags and released to the scientific market.

Tea growing areas in Sri Lanka

Tea growing areas in Sri Lanka

Nuwara Eliya

Management Kandy

Talawakele

Ratnapura

Galle

Matara

Matale

Management Moneragala

Kurunegala - Only in a very small area

Badulla

Kegalle

Hambantota - A very small area

Ceylon Tea Museum

Ceylon Tea Museum

The Tea Board of Sri Lanka recently opened a Tea Museum in Hatton, Kandy. Although the exhibits here are not large, it gives a valuable insight into how the tea was made that day. Some machines, more than a century old, are kept in working order. The main welcome exhibit is powered by ground floor engines, zonal and other liquid fuels, engines developed by Roston and Herzby in the room, and turbines that supply water to plantations.

The museum, the grinding room, shows the advancement of production technology and has a collection of grinding machines. There is a small giant tea grinder that operates the exhibit by hand, and there is a tea shop and a restaurant for guests to buy tea.

Ceylon Tea Classification

Ceylon Tea Classification

The names used to classify Ceylon tea indicate not only the quality of the tea but also its size and appearance. There are two main categories. It is leaf types and small pieces. Leaf types indicate the size and appearance of tea produced in Sri Lanka during the colonial period. The other type exhibits modern tea styles and appearance.

The process of producing low country tea is mainly referred to as traditional black tea (orthodox black tea). The process takes place in six main stages. That is 

01.Withering

02.Rolling

03.Fermentation

04.Drying

05.Grading

06.Packing

Ceylon Tea History

History

Production of black tea in Sri Lanka began after the destruction of coffee plantations in the island by the deadly fungus 'Hemilia vestax'. The coffee plantation owners realized that their crops needed to be changed. Lulkadura Estate was once interested in tea production in Sri Lanka. At that time James Taylor, the father of Sri Lankan tea cultivation, came to the island and in 1867 he first wanted to stay in Sri Lanka to grow tea. It was done on an area of ​​19 acres.Even then, James Taylor had experience growing tea. He had acquired knowledge from North India. He did various researches on tea cultivation in the attic of his estate. He grinded the tea leaves by hand and burned the oxidized leaves on a charcoal fire in a clay oven.

The tea made by James Taylor was delicious and sold at a very good price at an auction in London. The tea craze spread throughout Sri Lanka. Tea production from 1873 to 1880 was පවු 23 and by 1890 it was 22,900 tons.

Until 1971, most of the tea establishments in Sri Lanka were owned by the British. But this changed after the introduction of the Land Reforms Act to reclaim land held by foreign hands. From 1990, the industry was divided between public and private entities under a new strategic plan. Today, Lipton, Sir Winston and Ahlan teas are world famous Sri Lankan teas.

Classification of tea

Sri Lanka is known for its high quality tea. Sri Lanka is the world's third largest tea producer, accounting for 9% of international production and is the world's leading exporter with a share of about 19% of global demand. The total area under tea cultivation is estimated to be approximately 187,309 hectares.

Sri Lankan tea is divided into three categories according to the geographical location of the area where it is grown: up country tea, middle country tea and low country tea.

The estates started by the British were primarily taken over by the government in 1960. But since then it has been privatized and is now run by plantation companies, which own several estates or tea estates.

Although tea is not the main export commodity of Sri Lanka, it is the most value added product as the origin and end of production take place in Sri Lanka itself. The packaging of tea made in Sri Lanka bears the lion sign to indicate that it is Sri Lankan tea. The Sri Lanka Tea Board, which regulates the tea industry in Sri Lanka, closely monitors this lion sign. If a tea maker wants to use the Lion logo on their packaging, they must obtain permission from the Sri Lanka Tea Board. The Tea Board will then carry out a formal research process and allow the manufacturer to use the color "Marked Pure Ceylon Tea-Sri Lanka" on the tea package. Prior to shipment, all deliveries are closely monitored by Sri Lanka Tea Board officials. Therefore, the lion sign and color are an indispensable guarantee of the origin and quality of the tea.

The majority of Sri Lankan tea exporters now focus on adding value, rather than exporting green tea. The name 'Sri Lankan Tea' (Ceylon Tea) is still accepted around the world as a symbol of high quality tea.