Long leaf tea: GOST, varieties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tea is a drink that is loved by billions of people on our planet. And all thanks to its taste and aroma. There are many varieties of this drink that we use every day, but we do not understand the origin of their names. For example, what does "long leaf" tea mean? Why is it called that way? What makes him different?

General characteristics

Tea is classified according to various characteristics, one of which is the method of mechanical processing and the type of tea leaf. This is how tea is distinguished:

- loose or long leaf;

- pressed;

- extracted or soluble.

The first kind is the most common. It consists of many individual tea leaves that are not connected in any way. Where did such an unusual name come from? Its roots go back to hoary antiquity, at a time when one of the rarest and most expensive varieties of tea was called "bai hao". Translated from the local language, this meant "white villi". But merchants tried to raise the price of their goods, so in front of foreigners they said “bai hao” about everything they sold. SoRussian merchants heard this word for the first time and, not yielding to their Chinese counterparts, used their interpretation of this saying for the same purpose, but already in their homeland. This led to the emergence of the adjective "beach", which characterized the variety of tea as rare and high quality. Unfortunately, the drink that we buy in the store has long lost all connection with the real "white villi". Nowadays, almost any loose tea is called loose tea.

Beach black tea

There are many varieties that belong to this species. But the most common in Europe are only five. All of them are very tasty, have their own special taste and smell. The first one is black long leaf tea. It is made by drying, after which the leaves are fermented, dried and sorted. It is very beneficial for he alth, as it contains minerals (potassium, magnesium, calcium, phosphorus) that the body needs. This is the most consumed long leaf tea. The finished drink should have a dark brown color. If the tea leaves have a grayish or light brown tint, then most likely it is a poor-quality product. The tea leaves themselves must be firmly twisted: the tighter the leaf is pulled together, the higher the drink itself is valued. After all, it will have the best taste.

Green tea

This subspecies is extremely useful, as its manufacturing technology allows you to save all the medicinal properties. First, it is treated with steam, then dried in a special way, which wasborrowed from the Japanese, or folded into a pea according to the Chinese method. Long leaf green tea is actually green in color, but the shades vary considerably depending on the variety. If a mistake was made during the drying of the sheet and the temperature exceeded the norm, then the quality of the finished product deteriorates significantly. This miscalculation is evidenced by the dark green shade of tea leaves. If it is lighter, then this is an excellent tea that has retained all the vitamins and minerals. Therefore, it will be very useful and also the most fragrant of all varieties.

Red tea

This variety has the same production technology as long leaf black tea, but the degree of its fermentation is lower. This helps the tea leaves retain their best taste and aroma, but the beneficial properties suffer. The color of the leaf is quite interesting: the middle of the leaf has many shades of green, but the edges are darker, turning into black. It is very difficult to make it, because the oxidation process must be interrupted at the very moment when the edges of the leaves have acquired a red tint. Only after this does the drying and twisting of the tea leaves occur. All this is repeated at least three times. This variety can be stored longer than others, as it is less susceptible to fermentation.

Yellow tea

This type of tea is also produced by varying the degree of oxidation of the leaves. Thus, on this basis, it is between red and black. This allows you to achieve a very specific exotic taste, which conquered the tea lovers. The infusion is very strong, which gives an invigorating effect. The manufacturing technology is complex and time-consuming, since all raw materials are divided into two parts: the first is dried and dried, and the second is steamed. After they are mixed and twisted. This is how one of the most delicious varieties of this wonderful drink is obtained.

White tea

The original raw material for white tea is green. It is sent for additional weak fermentation. This leads to the appearance of white pile on the tea leaves. The finished drink has almost no color, but the infusion is strong, and the taste and aroma are very light and delicate. The healing properties of this tea are high. It can only be made from those leaves that were collected in early September and early April. This is due to the fact that at this time silver arrows begin to appear from the kidneys. The collected product is steamed to stop the oxidation process. After that, it is dried, but not twisted, but packaged in its original form. This variety is stored very poorly, as it has a low degree of fermentation.

Classification by leaf type

We looked at the main varieties of tea. Long leaf tea, however, is also divided into commercial grades according to the size of tea leaves:

- The first consists of large coarse leaves. On the branch, they are located below the fifth leaf. This is the cheapest variety of long leaf tea, since the amount of useful properties in it is minimal.

- The second consists of leaves growing at the level of the receptacle of the tea bush. They are less rough than in the first case. The Chinese love to use them.in a special technique for preparing a tea drink. Its essence lies in the fact that the leaves are twisted into balls.

- The third one is of higher quality. The raw materials here are sharp, long leaves, which are the fifth or fourth in a row. Tips (the tips of the kidneys and their dust) can be added to them in small quantities.

- The fourth consists of fourth or third leaves and golden tips. Manufacturers always write the word “golden” on the packaging of such tea, and the composition must necessarily reflect the ratio of tips and tea. Fakes are very common, so you should be vigilant.

- Fifth - "pure" type, which has the right to get only the top leaves (not lower than the fourth) and only gold tips. The name written on the packaging always has the prefix "finest". The price of this tea is very high, but its taste and aroma are worth the money spent.

Place of manufacture

In our country, long leaf tea is very much loved and appreciated. GOST 1939-90 was created to ensure that the product that is on store shelves is of proper quality. It includes characteristics for imported teas as well. The most famous territories producing this variety are Ceylon, China and the Krasnodar Territory. Ceylon has a sharp taste, strong tea leaves and a reddish tint. Chinese has a milder flavor, which can vary depending on which part of the country it was grown in. Krasnodar - the most exotic and unique long leaf tea. He is very sweet andthe richness of its taste is intermediate between the Chinese and Indian "brothers".

Thus, long leaf tea is the most common type. It is divided into several varieties that differ in organoleptic qualities, but each of them is unique and worth a try.