When buying tea in a package, we are deprived of the opportunity to examine the contents, smell it, or at least evaluate its appearance. In this case, all that remains is to be guided by the data that the manufacturer indicates on the label. On the packaging you can read about the type of tea, the country of origin, quality marks indicating the purity of origin and control over its production, region of growth, variety, expiration date. Special designations in letters of the Latin alphabet indicate the manufacturing technology, size and quality of tea leaves. You can often see the inscription “bakha tea” on the label. It wouldn't hurt to find out what it is.

What is long tea

To understand what long tea means, you need to know that after processing, all tea is divided into three main groups:

1. Baykhovy.
2. Pressed.
3. Extracted.

The last group includes instant drinks, which are produced in liquid or powder form. Pressed tea, as the name suggests, is pressed. However, its main difference is not in the shape it is given (tile, disk or brick), but in the quality of the tea leaf. The coarsest raw materials (shoots of tea bushes and mature lower leaves) are pressed into bricks, and tea leaf crumbs and dust are used to press the tiles.

Long tea is the most common type, which we consider to be loose tea, since its tea leaves are not connected to each other. But this interpretation of this term is not entirely accurate. The word “bai ho” comes from the Chinese “bai hoa”, which translates as “white eyelash”. This is the name given to the tips present in its composition - unblown leaf tea buds with white fibers.

The more buds there are in tea, the more valuable and high-quality it is, the more refined its taste and aroma. In ancient times, Chinese tea traders sold their goods to Russian merchants, repeating the word “bai hoa” to emphasize its value. Merchants, without going into the subtleties of translation, realized that this word is practically synonymous with high quality.

Later, all high-quality loose teas began to be called long tea, in contrast to pressed teas, which were made from raw materials of poorer quality. This name has stuck with them to this day. Depending on the technology and methods of processing tea leaves, black (or red), green, white and yellow long tea, as well as oolong tea, are distinguished. The quality and taste of each of these types still depends on the presence of tips in the composition, as well as on their quantity.

Green long tea

Green long tea is usually divided into two types: leaf and broken (cut). The second category differs from loose leaf tea, which has whole leaves without damage. Green tea, unlike black tea, practically does not undergo fermentation (oxidation) and retains much more biologically active substances. Its infusion has a yellowish-green tint. The best drink is the one with the lightest infusion.

Black long tea

Black long tea differs from green tea in the production method. With the existing method of processing and production, it goes through the stages of withering, rolling, fermentation and final drying. Based on the size of the tea leaves, they are divided into three types:

• sheet;
• broken;
• small.

The first category includes large-leaf black tea. Broken, or, as it is also called, “broken”, contains medium-sized tea leaves, and the small category includes seedings and crumbs. Each of these groups, in turn, is divided into categories depending on the quality of the raw materials used for production. Leaf is divided into four categories, medium also into four, broken into two. Each category is designated by a corresponding Latin abbreviation, in which all letters have their own meaning, for example:

1. T. - “tippy”, tea tips, thanks to which the drink acquires a delicate aroma and taste.
2. S. - “special”, selected, exclusive black long tea.
3. O. - “orange”, young whole curled leaves.
4. P. - "pekoe", mature leaves without tips.
5. B. - “broken”, broken tea leaf.
6. D. - tea crumbs.

Black long leaf tea has tea leaves of a very dark color, almost black. The stronger the tea leaf is rolled, the higher its quality is considered.

Other types

In addition to green and black, other types of long tea are produced:

1. Yellow. In China it is made from high-quality raw materials and is called “imperial”. It goes through the following stages of processing: drying, steaming (light frying), rolling and drying. This type of tea is classified as weakly fermented. Its infusion has an aroma with floral notes and has a significant tonic effect.
2. White. This species is considered elite and is produced from tips and young leaves. It has an almost colorless infusion, rich aroma and rich taste.
3. Oolong. It is produced by withering, rolling, short fermentation, roasting, re-rolling and drying.

Benefits and harms

The benefits and harms of long tea are determined by its chemical composition. The most valuable substances contained in tea leaves are:

• vitamins A, group B, C, PP, K;
• essential oils;
• tannins;
• microelements (iron, magnesium, potassium, etc.);
• polyphenols (tannins, catechins, etc.).

It should be noted that the absence of a fermentation stage preserves a large number of useful elements in green tea. It contains almost ten times more vitamin C than black, and almost twice as much catechins, which have strong antioxidant properties. As for the harm of the drink, this relates, first of all, to the caffeine content. To minimize its effect on the body, you should not drink strong brewed tea in unlimited quantities.

Manufacturers

Black and green long tea packaged, like other types, are produced today by many tea countries. The main producers are:

1. China. Green tea produced in the southeastern provinces of China has always been considered one of the best. Today he also confidently holds the palm.
2. Sri Lanka. The best black long tea is produced here, which is known as Ceylon (since the former name of this island is Ceylon). High mountain tea produced in Sri Lanka is considered practically the standard of taste and quality.
3. India. Indian tea can easily compete with Ceylon tea in its taste, but is slightly inferior to it.

Black long tea is also grown in Georgia and southern Russia. The Krasnodar variety “Extra” is produced from the leaves of high-mountain tea bushes, which are collected and processed by hand. It is considered the most northern tea in the world. Recently, packaged drinks produced by many manufacturers have been gaining popularity. It can be either black or green. Often it consists of very small fractions of tea leaves, dust and crumbs placed in a bag. Manufacturers can also produce high-quality expensive long tea in bags, but it is much less common.

Baikhovy tea is one of the most famous and frequently purchased drinks.

Previously, only one type of tea was considered “high tea”.

Baikhovy tea - what is it?

In stores you can find the inscription “baikhovy” on various brands of tea. Now it means that the box contains individual tea leaves that passed:

• withering;
• twisting;
• fermentation;
• drying

What does “loose tea” mean and why loose tea is called that way is known from history. One of the nationalities called expensive and rare white tea “bai hao”. Translated, this means “white fibers.”

The modern drink has lost its common properties with those “villi”, but remains a popular product. Quality depends only on the reliability of the manufacturer.

For many people, long tea has become a favorite because it has the same taste from childhood, when flavored tea bags were not so popular.

Even small changes in leaf processing technology make it possible to obtain a product that is new in taste and quality. There are several popular types of tea and many rare ones.

Black

This type of drink is the most popular. Brewed it should have a rich brown color without a grayish tint.

The tighter the tea leaves are twisted, the higher the quality of the tea.

Depending on the country where tea is produced, its properties can vary significantly.

The color of the drink can be either reddish or almost black.

You can get acquainted with all the beneficial properties of black tea.

Green

The technology for making green tea is such that the color of the finished drink will not be bright. Fermentation is carried out quickly, so the leaves do not have time to oxidize to a dark color.

The shade of tea may vary between brands and varieties, but should be greenish. The lightest drinks are considered the best.

To make green tea tasty, it does not need to be brewed with boiling water. Water at a temperature of 70 - 80 degrees is enough.

Sugar and milk are not added to this tea. Honey and stevia go better with it.

We wrote about what types of green tea exist, as well as how to brew them.

Yellow

Yellow long tea is no longer a red, but not yet a black version of tea.

Special oxidative processes make it possible to obtain this unusual drink.

The taste of yellow tea is well remembered. It has an amber tint and leaves a pink mark on the cups.

The raw materials of expensive varieties are young buds.

White

Raw materials for white tea – green tea that was harvested in early September or late April. Subsequent weak fermentation leads to the appearance of white fluff on the tea leaves. Villi are rich in essential compounds.

It is believed that this drink is the most beneficial. It is distinguished by the pallor of the infusion, but has a rich taste and aroma. This kind of tea was originally called long tea.

The difference from other teas in price can be significant. It is difficult to find it in bags, since on sale it is more often presented as loose tea.

Red

If the fermentation process of black tea is shortened, red tea is obtained.

The shelf life of ready-to-brew tea leaves is maximum because they are resistant to oxidation.

Red tea has a delicate taste and complex aroma. It is brewed with almost boiling water.

The drink belongs to elite varieties and is quite expensive.

Oolong (or "oolong")

This version of tea originated in China and has a long history. There are strict and complex rules for its production.

The process of properly brewing oolong is a real tea ceremony.

It is customary to drink oolong without sugar, separately from eating and smoking.

We have a separate section on the benefits and harms of milk oolong.

Reviews

People's taste preferences when choosing tea vary greatly.

For example, oolong tea is the best tea for some consumers, although there are those who cannot drink it due to its specific taste.

Buyers often prefer black and green long tea. They pay attention to the absence of “dusty” notes in the aroma of the drink, the absence of dyes and artificial additives.

Before buying unusual tea It's worth purchasing a small amount of it. Most stores allow you to purchase a “sample” of 5–10 grams, or a small package of 30 grams, to try a new drink.

Few people know how tea is made. Tea leaves go through many stages of processing before they are turned into a ready-to-drink product.

The first procedure is withering. It consists of gradual dehydration of the leaves. The process takes 10 to 24 hours in the shade and 3 to 6 hours in the dryer.

The liquid level decreases by more than half. Elastic leaves are sent for further processing.

The second procedure is twisting. The leaves are crushed by hand or with special rollers. During compression, juice and oils are released, with which the raw material is impregnated.

The next process is fermentation.. It is its conditions and duration that most influence the result. By regulating fermentation, drinks of different color, taste and smell are obtained from the same leaves.

Withered and rolled leaves are laid out in a dense layer in a dark, cool room and kept until the required stage of oxidation.

Photos of leaves with different oxidation periods show how their color becomes darker and more saturated over time.

When the leaves are sufficiently oxidized, they are dried in ovens. The quality of processing determines how long the aromatic properties of the finished product will remain.

If the temperature was too low, the finished product will be spoiled by the smell of moisture and mold.

Granulated tea goes through another production stage– they not only crush it, but also press it into small balls.

The finished tea is sorted into:

• large-leaf – more valuable;
• medium-leaf – having sufficient taste properties;
• small leaf – tea dust, the price of which is very affordable.

Leaf tea is much tastier and more aromatic than tea dust. Tea packaged at the point of production is valued higher than tea sorted later. This way the leaves do not have time to absorb foreign odors.

Benefit

A cup of strong tea is a well-known remedy for fatigue, weakness and overwork. The drink tones you up and improves your overall well-being. You can drink it even during treatment of poisoning.

Drinks with thyme or bergamot, oregano or chamomile have additional beneficial properties.

Regular consumption of high-quality tea can provide health benefits:

• strengthening blood vessels;
• increasing immunity;
• improving the condition of skin, hair and teeth;
• getting rid of viral infections;
• normalization of metabolic processes;
• regulation of cholesterol and hemoglobin levels in the blood.

Strong tea contains large quantities of tannins. They tone the human body and help fight viruses and food poisoning.

Tannins and caffeine have a tonic effect. Their effect is smoother for the body than when drinking coffee.

The chemical composition of tea includes many compounds. Vitamins B1, B2, C, K, P and PP are contained in small quantities, but will not be superfluous for human health. In addition to them, tea contains iron, selenium, manganese and other macro and microelements.

The nutritional value of the leaves is not of great importance for people who follow a diet - there are almost no calories left in the drink.

Popular manufacturers

The range of long tea is very wide. Some popular brands are shown in the table.

By origin, long tea can be:

• Ceylon – strong, with a reddish tint and a sharp taste;
• Chinese - soft;
• Indian;
• Krasnodar - very rare;
• Baku;
• Georgian and others.

Storage conditions significantly affect the preservation of tea. Tea leaves can absorb moisture and odors. For ease of storage, you should give preference to packaging that closes well.

Possible harm

Abuse of tea leads to “washing out” of beneficial substances and mineral compounds from the body.

An experiment was carried out at the University of Hawaii, in which a group of students drank 6 cups of tea every day. The students’ well-being soon deteriorated – problems with sleep, mood and appetite appeared.

Tests showed a lack of vitamins. Experts then suggested that tea tannins “bind” and remove certain substances.

If you drink too much strong tea once you can feel the symptoms:

• insomnia;
• increased nervous excitability;
• cardiopalmus;
• redness and feeling of heat on the skin of the face;
• unpleasant sensations of compression in the heart area;
• feeling of anxiety and unreasonable fear.

The characteristics of domestic and imported tea in Russia are regulated by GOST.

For example, for packaged green baykh tea this is GOST 1939-90, and for black tea GOST 32573-2013 and the interstate standard “Packed baykh black tea” are used. Specifications", which replaced GOST 1938-73.

The documents indicate each characteristic - the normal aroma and color of drinks, the rules for their classification and transportation.

Package marking is also regulated in such a way that dubious products do not appear on store shelves.

Currently, many varieties of this drink are called long tea. When choosing tea, you should focus only on its quality.

An aristocratic drink, a path to a calm pastime and relaxed dialogue, a source of vivacity, energy and good mood - long tea, which came to us several centuries ago from China. Local residents, selling tea to Russian traders, called it “boy khoa”. The latter, believing that this was the name of an expensive, high-quality product, rephrased the incomprehensible phrase into a simpler version - “long tea.” What does it mean? In the understanding of the modern consumer, this term refers to all loose tea, which is actually incorrect.

Baikhovy tea - what is it? This is a variety of white tea containing leaves with small white fibers (tips) that are just beginning to open. They contain concentrated essential oils, the quantity and quality of which determine the aroma and taste of the drink.

Features of collecting raw materials

Real long tea is classified as expensive and grows in places with good ecology. The process of collecting tea buds, carried out by manually plucking the tops of the shoots, is allowed to workers who lead a healthy lifestyle, do not use tobacco, alcohol, do not use cosmetics, and do not use pungent-smelling spices in cooking. This is required so that the raw materials collected on the plantations do not contain any foreign odors.

After picking, the tea leaves are steamed and dried by hand. As a result, the fibers become silvery, and the tea itself becomes incredibly appetizing and aromatic.

Beneficial features

Due to the rich chemical composition of the leaves, long tea has a positive effect on the body:

• strengthens the walls of blood vessels;
• regulates hemoglobin and cholesterol levels;
• normalizes metabolic processes;
• suppresses viral infections;
• improves the condition of skin and hair;
• fights caries;
• increases immunity.

The vitamins it contains give this favorite drink its healing properties. Thus, vitamin B normalizes the functioning of the endocrine glands, A is good for vision, D is good for bones, E prevents aging, PP has an antiallergic effect.

Vitamin C is characterized by an anti-inflammatory effect and enhances protective functions. Due to its close connection with tannin, it is not destroyed by high temperatures.

Chemical composition

Tannins, which are a mixture of various compounds (about 30% of the total composition), allow you to enjoy the fragrance of the finished drink. The largest amount is found in green tea.

Also, amino acids are actively involved in the creation of a fragrant bouquet, which are supplied to the body by another component - proteins; The rich color of the liquid is provided by pigments: chlorophyll, xanthophyll and carotene.

Essential oils are an important component of tea leaves. When processing raw materials, most of them (about 70%) quickly evaporate and make way for new esters that duplicate the smell of flowers, citrus fruits, vanilla, etc. Improper brewing of long tea causes irreversible loss of the aroma of essential oils.

Special tonic components in tea are alkaloids (tannins, caffeines). Tea drinks contain more caffeine than coffee. But this element is mixed with catechin and tannin, which softens its effect on the body.

Raw material processing technology

Before reaching the consumer's table, long tea goes through several stages of processing:

• Withering, the main purpose of which is to dehydrate the leaf. The procedure takes from 10 to 24 hours - in natural conditions (in the shade, under canopies), from 3 to 6 - in special dryers. During the withering process, the raw material loses about 55% of moisture, becomes elastic, and less brittle, which is very important for its further processing.

• Twisting. Produced manually or using roller machines. When performing this operation, the leaves are wrinkled, and additional juice and oils are released, which subsequently impart a pronounced aroma to the drink.

• Fermentation (oxidation process). The rolled leaves are transferred to damp, dark, cool rooms, where they are laid out in even layers about 10 cm thick. There they darken and release characteristic aromas (floral, nutty, spicy, fruity). Ideal conditions for high-quality fermentation are a temperature of -15 o C with a humidity of 90%. The process stops as soon as the tea aroma reaches its maximum condition.
• Drying. During this operation, performed in large ovens under high temperatures, the released essential oils and tea juice firmly “stick” to the leaf and retain their properties for a long time.
• Sorting. Tea raw materials are divided into large-leaf, medium-leaf (medium-sized fragments of leaves), and small-leaf (almost dust).

Black tea

The tea market offers a wide variety of long tea varieties. Only five are considered the most popular and generally recognized. Each of them differs not only in aroma and taste, but also in the method of processing raw materials.

The most common type of tea in existence is black tea. You can determine the quality of a product by:

• black color of the finished drink;
• degree of sheet curling (the tighter, the higher the quality);
• aroma - bright and appropriate to the variety;
• size of rolled leaves, large-leaf long leaf tea is considered the highest quality.

The calorie content of 100 g of dry raw materials is approximately 151.8 kcal; 1 gram of tea is consumed per cup of aromatic drink.

Varieties of black long tea

Depending on the place of cultivation, black teas are divided into the following varieties:

Indian.

• Darjeeling is the most expensive tea in the world. It is marked with a detailed indication of the place of cultivation, sometimes even the plantation, the date of harvest, and the age of the bushes.
• Assamese. Black leaf tea in its finished form is a rich infusion of orange or reddish color. Less aromatic than Darjeeling, but stronger.
• Nilgiris. Mediocre taste. Not very fragrant.
• Sikkimese. The variety combines the light color of the finished drink and a delicate aroma.

Chinese.

• Kimuns. Rarely sold as a separate variety, they are often the basis of many teas. The brewed infusion is red in color.
• Lapsang. It is prepared in a special way: pine needles are burned in ovens where tea leaves are dried. The resulting smoke fumigates the raw material, imbuing it with a specific aroma. The best varieties of black long tea are considered to be those in which the taste and aroma are not suppressed by smoke, but are subtly combined with it.
• Yunnanese. It has a dark brown color and a specific “earthy” taste.

Ceylonese.

• Orange peko. The infusion is red-brown, almost black. Strong and aromatic. The taste is rough. The aroma is not clearly expressed.

Green tea

Long green tea is considered the most aromatic of all types. The color of the finished raw material is as close as possible to natural due to the gentle (shorter than black tea) fermentation process. The leaves retain not only their color, but also a maximum of nutrients, which has a beneficial effect on human health. The criterion that determines the quality of the product is the color of the drink: the lighter the better.

One way to properly brew green tea:

• bring the water to a boil, or rather, until bubbles begin to appear at the bottom of the kettle;
• cool to 70-80 o C;
• place ½ teaspoon of tea leaves in a brewing container;
• pour 1/3 of the water, after 2 minutes add to half, after another 2 minutes add to 2/3 of the teapot;
• leave until ready (8-10 minutes);
• pour into cups.

100 ml of the finished drink in its pure form (without additives) contains from 3 to 5 calories. This is negligible, so green tea lovers do not have to limit themselves in its consumption. In addition, the properties of this product will improve metabolism and help get rid of extra pounds.

Other types of long tea

Red tea is characterized by complex processing technology; Young small buds are used as raw materials; its leaves have an original color: black at the edges and green in the central part. The drink belongs to the elite variety, has an amazing delicate taste, thick and complex aroma. Brewing is done with almost boiling water; infusion time from 2 to 7 minutes.

Yellow tea is considered one of the most expensive. Young buds are taken as raw materials. The amber-yellow drink has a special taste that is difficult to confuse with any other. Aroma with smoky notes, tea leaves of the same color and size. A characteristic feature of yellow tea is a pink rim on the cup after drinking the drink.

White tea is many times superior to all others in terms of its healing properties. For raw materials, buds and 1-2 young leaves are used, picked within 2 morning hours for only 2 days in early autumn and early spring. Tea leaves do not curl after preliminary preparation, unlike previous types. The unsurpassed taste, divine aroma, and almost colorless shade after brewing allow this tea to be classified as an elite drink, considered a guarantee of health and preservation of youth.

– the most familiar type of tea for Russians. The ability of black tea to retain its taste during long-term transportation and storage has made it the most popular type of tea among European consumers. Black tea has no less useful properties than. Thanks to its unique chemical composition, which includes more than 300 different elements, black tea helps prevent atherosclerosis; when consumed without sugar, it protects teeth from caries and prolongs youth. Knowing the classification of black tea is your compass in the huge range of teas on the tea market.

Black tea on the Russian market.

Black tea is currently produced both in accordance with GOST 1938-90 and in accordance with the Technical Specifications developed by the manufacturers.

In accordance with GOST, according to quality indicators, black tea is divided into the following varieties:

bouquet: tea leaves with tips - unopened buds: subtle delicate aroma, pleasant, strongly tart taste, bright, transparent, intensely “above-average” infusion;

premium: delicate aroma, pleasant astringent taste, bright, transparent “medium” infusion;

first grade: rather delicate aroma, pleasant astringency taste, not bright enough, transparent “medium” infusion;

second grade: insufficiently expressed aroma and astringency, transparent “low-medium” infusion;

third grade: weak aroma, slightly astringent taste, insufficiently transparent “weak” infusion.

Classification and labeling of black tea on the international market.

The taste and aromatic properties of tea are most fully preserved when the tea leaves are packaged at the place of collection. To purchase tea packaging of the required quality from imported manufacturers, you need to know the basic terms for classifying tea on the international market.

Tea terms

F (Flowery)– “flower” tea, which contains tips - half-opened tea buds, which give the tea a special aroma.

P (Pekoe)– “pe-ko” – tea made from tips and the first two young tea leaves.

O (Orange)– “orange” – tea made from young whole rolled leaves.

OP (Orange Pekoe)– “orange pe-ko” – tea that corresponds to both the “pe-ko” and “orange” classes. Tea labeled OP does not contain tips.

B (Broken)– “broken” - tea consisting of crushed leaves.

OR– large-leaf, whole-leaf teas

BOP– medium leaf teas

S (sushong or souchong)- "souchong" - tea made from old tea leaves of poor quality.

CTC (Cut, tear & curl)– granulated tea.

D (Dust) and F (Fannings)– dust, screenings.

Tea abbreviations - indicators of the quality of black tea

Tea quality indicators are indicated at the beginning of the abbreviation - marking whole-leaf and medium-leaf teas OP and BOP.

T (tippy)– “tippy” – tea consisting mainly of tips – tea buds. Varieties marked in this way are exclusive and very expensive.

G (golden)– “golden” – tea, which contains white-yellow tips; hence the name – “golden” tea.

S (special)– “special” – selected tea, which is exclusive according to some characteristics.

S (selected)– “selected” – selected tea from the top leaves, collected and sorted by hand.

F (fine), F (fancy)– “fine”, “fancy” – tea with unique aromatic and taste properties.

SF (super-fine or super-fancy)– “super fine or super fancy” - a unique, very aromatic and tasty tea.

Numbers 1 and 2– indicators of the tea variety. Tea labeled 1 is of a higher grade than tea without a digital label. The numbers also indicate the size of the tea leaf.

High quality whole leaf tea

• GFOP (Golden Flowery Orange Pekoe).
• TGFOP (Tippy Golden Flowery Orange Pekoe).
• TGFOP1 (Tippy Golden Flowery Orange Pekoe grade 1).
• TGFOP2 (Tippy Golden Flowery Orange Pekoe grade 2).
• FTGFOP (Fancy (or Fine) Tippy Golden Flowery Orange Pekoe).
• SFTGFOP (Super-Fine (Fancy) Tippy Golden Flowery Orange Pekoe).

Low quality whole leaf tea- PS (Pekoe Sushong)

High quality medium leaf tea

• BFOP (Broken Flowery Orange Pekoe).
• BGFOP (Broken Golden Flowery Orange Pekoe).
• BTGFOP (Broken Tippy Golden Flowery Orange Pekoe).
• BFTGFOP (Broken Finest Tippy Golden Flowery Orange Pekoe).

Low quality medium leaf tea- BPS (Broken Pekoe Sushong).

High quality fine leaf tea- BFOP, BOPF or GOPF

Low quality small leaf tea

• PD (Pekoe Dust), RD (Red Dust), SRD (Super Red Rust), GD (Golden Dust)
• PF (Pekoe Fannings)

The presence of D (Dust), F or FNGS (Fannings) in the abbreviation indicates that this tea is of low quality, despite the use of the symbols G (Golden) and S (Super) in the name.

Results of examination of black tea on the Russian market.

The St. Petersburg public consumer organization “Public Control” conducted an independent examination of eight samples black leaf tea, which are popular among Russian consumers. Tea samples were tested in the testing laboratory “Petersburg-Expertiza” of the St. Petersburg State Institution “Center for Quality Control of Goods (Products), Works and Services”.

Experts evaluated black leaf tea based on organoleptic indicators - taste, aroma, infusion color, and appearance of the tea leaf. The tea was also tested for compliance of the physical and chemical parameters of the samples with regulatory documents.

The sample that had deviations from the regulatory documents was recognized as Ceylon large-leaf black tea “MONARCH”, the highest grade, produced by Monarch Foods International Ltd., Sri Lanka. This sample was the only one manufactured according to GOST. Experts found that the mass fraction of moisture exceeded 8.8% instead of “no more than 8%.” However, the experts were satisfied with the organoleptic indicators - taste, aroma, type of tea leaf, bright, transparent, “medium” infusion.

The remaining seven purchased samples were manufactured according to specifications developed by the manufacturers themselves.

Excellent rating deserved

Ceylon long leaf black tea B.O.P.1 “AHMAD TEA”, manufacturer Ahmad Tea Inc. Box 1193 46/10, Habam Mabata, Colombo 2, Sri Lanka. This sample is characterized by a bright, transparent infusion, pleasant taste and aroma without foreign impurities.

Ceylon long leaf black tea “THE SAME”, manufactured by Moscow Tea Company LLC, Russia, Moscow. This sample is characterized by a bright, transparent “medium” infusion, pleasant taste and aroma without foreign impurities.

Ceylon black long leaf tea "Greenfield Golden Ceylon", TM "GREENFIELD", bouquet variety, manufacturer "NEP" LLC, Russia, Leningrad. region, Vsevolozhsk district, village. them. Sverdlov. The sample is characterized by a pleasant delicate aroma, tart taste, clear, bright “medium” infusion, the tea leaf is mostly smooth, twisted, without tips.

Deserved a GOOD rating

Long leaf black tea “Premium English Tea” Orange Pekoe, premium grade TM "RISTON", manufacturer "George Stuart" & Co.Ltd. Colombo -2, Sri Lanka.

Rating SATISFACTORY

Ceylon long leaf black tea "AKBAR" Violet Alexandrite", manufactured by Yakovlevskaya Tea Packing Factory LLC, Russia, Moscow region, Podolsky district, Yakovlevo. Experts were dissatisfied with the appearance of the tea leaf, which turned out to be insufficiently smooth, twisted, and with the presence of a lamellar leaf. The infusion of this tea is clear, “medium”.

Large-leaf Ceylon black tea “DILMAH”, manufactured by AVALON Distribution Company CJSC, Moscow region, Khimki. Experts were also dissatisfied with the appearance of the tea leaf, which turned out to be not even enough, the tea leaves were not twisted enough and there was a lamellar leaf. The tea infusion is bright, transparent, “medium”. According to experts, this sample of black tea corresponds to the 2nd grade.

Long leaf black tea “MAYSKY”, premium grade, produced by May Company OJSC, Russia, Moscow region, Fryazino. Experts were also unhappy with the appearance of the tea leaf, which turned out to be similar to the previous sample. The tea infusion is bright, transparent, “medium”. According to experts, this sample of black tea corresponds to the 2nd grade.

These examinations relate exclusively to specific samples submitted for examination, and not to all similar products from these manufacturers.

The article was written using materials from St. Petersburg OOP “Public Control”.

Isabella Likhareva.

The most popular of all types of tea in the world is black long tea.

Production of black tea. The technological scheme for the production of black long tea includes the following processes: withering of tea leaves; twisting alternating with green sorting; fermentation; drying in two steps; dry sorting.

In order to change the physical properties and chemical composition of the tea leaf in order to prepare it for further processing,

withering.

When withering, as a result of moisture evaporation, the elasticity of the tea leaf decreases, its area, weight and volume decrease. Withering continues until the protoplasm of the cells irreversibly loses its hydrophilic properties and the leaves are unable to restore lost turgor: when squeezed in the hand, they should stick together into a lump. The leaf moisture content decreases from 75-78 to 62-64%.

Along with physical changes in the tea leaf, significant biochemical transformations occur during the withering process: chlorophyll is partially destroyed; changes occur in the complex of polyphenolic substances, carbohydrates, proteins and amino acids, essential oils; the content of ascorbic acid decreases; The formation of a specific tea aroma begins.

There are two ways to wither tea leaves: natural and artificial. In most tea-producing areas of the world, natural withering is used, in which tea leaves are spread in a thin layer on shelves (located in tiers every 10-15 cm, no more than 10-12 tiers) at the rate of 0.5 kg of leaf per 1 m 2. Depending on the weather and the quality of the leaf, the withering process lasts 16-18 hours, and in humid weather - up to 48 hours. The optimal temperature is considered to be 24-25 ° C with a relative air humidity of 60-70%.

The main disadvantages of this method of withering: the dependence of the process on meteorological conditions, the need for large areas and a significant number of workers.

In Russia, artificial withering of tea leaves is used in special continuous belt-type withering machines. In this case, warm, conditioned air is blown through a thick layer of tea leaves. At the beginning of withering, air is supplied at a temperature of 40°C, gradually decreasing towards the end of the process to 38-35°C. Under these conditions, the leaf withers in 6-8 hours.

Twisting dried tea leaves into a tube (and in some countries - into a ball or grain) is carried out with the aim of destroying cells and leaking cell juice onto the surface of the leaf to activate oxidative processes and reduce the volume of processed raw materials. This is achieved by crushing the tea leaf tissue using special twisting machines - rollers. They come in closed type (with a press) or open type (without a press), as well as single, double and triple action. In single-action rollers, a plane-forward circular motion is performed by the roller table or cylinder; double action—plane translational circular motion is performed by both the table and the cylinder; triple action - in addition to the indicated movements of the cylinder and table, the rotational movement is performed by the press.

Twisting, being a purely physical technique, promotes deep biochemical transformations of leaf components. As a result of mechanical damage to cellular structures, in particular the tonoplast, the contents of the vacuoles mix with the cytoplasm, the resulting cell sap flows onto the surface of the curled leaves, enveloping them. At the same time, previously strictly coordinated biochemical processes in the tea leaf are disrupted, and with free access of oxygen and the catalytic effect of enzymes, redox processes are activated. Therefore, it is generally accepted that rolling is the first phase of fermentation.

When twisting in the cell sap, uncontrollable biochemical processes that began during withering are accelerated, and new formation and accumulation of malic and succinic acids and esters also occur. The external manifestation of these processes is a gradual change in leaf color - from green to copper-red and brown and the appearance of a specific aroma.

One of the indispensable conditions for obtaining high-quality tea is the most complete crushing of the cells of the raw material, which determines the high extract content of the infusion and the speed of subsequent brewing.

For better separation of leaves from shoots and good curling, in most countries, including Russia, three curls are carried out for 30-45 minutes each, depending on the quality and age of the leaf. In open rollers, during the first twist, the most delicate parts are separated and rolled from the flush - the apical bud and the first leaf. The entire mass of raw materials is then sent to flat sorting machines to separate untwisted leaves for the so-called “green” sorting, which lasts 10-12 minutes. Untwisted leaves are again supplied for a second twist in closed-type rollers with a press. After the second twisting under the press, “green” sorting is carried out again and the process is repeated again, but with stronger pressure, allowing the number of crushed cells in the leaves to be increased to 78-85%. During sorting, the resulting fractions are not subsequently mixed, but processed separately.

Fermentation begins from the moment the leaf is rolled and is the most important technological process in the production of black tea and affects the quality of the resulting product. The time allotted for fermentation is 4–8 hours, including 2–3 hours for the rolling period. The second phase, the fermentation itself, is carried out in a special room at room temperature (22–26°C), high relative humidity (96 -98%) and a constant flow of oxygen with a layer thickness of fermenting tea of ​​4-8 cm.

During the fermentation process, which occurs with the help of its own oxidative enzymes - mainly polyphenol oxidase, the tea leaf completely loses its green color and green smell, acquiring a brown color and a pleasant aroma of fermented tea. By the end of fermentation in tea, the bitter taste of unoxidized tannin and other phenolic compounds disappears and a pleasant, softer taste characteristic of black tea is formed.

The most significant changes during fermentation occur in the group of phenolic compounds, in particular (tea catechin is viscous and condenses. At the same time (according to A.L. Kursanov and M.N. Zaprometov) dimeric catechins (phlobaphenes) of tea are mainly formed, giving the water the solution has a pleasant, slightly astringent taste without bitterness and a characteristic golden-red color.It has been established that dimeric catechins retain the P-vitamin activity characteristic of monomers.

Oxidation of catechin into orthoquinones occurs under the action of polyphenol oxidase. Further conversion of orthoquinone to oxycatechol or oxidation of oxycatechol to paraoxyquinone occurs spontaneously without the participation of enzymes and is accompanied by the destruction of chlorophyll. Quinones, interacting with the amino acids of the tea leaf, impart additional tones to its color. The essential oils contained in the raw materials are partially changed, and their quantity increases due to aldehydes and ketones formed during the deamination and oxidation of amino acids with orthoquinones.

At the same time, during the fermentation process, the content of ascorbic acid sharply decreases, and the amount of mono- and disaccharides decreases.

Drying carried out in order to stop, using high temperature, the action of enzymes and the associated biochemical processes at the moment of maximum accumulation of valuable substances in the tea leaf and to give the finished product stability during storage. However, during the drying itself, purely chemical changes occur in the semi-finished product: partial loss of volatile aromatic substances; further decrease in vitamin C activity; a noticeable drop in the level of hydropectin and a slight decrease in the content of caffeine, ammonia nitrogen, glucose, sucrose and starch; further oxidation of polyphenolic substances and the formation of dark-colored melanoidins.

When drying, the organoleptic properties of the semi-finished product change greatly. Its copper-red and brown color gradually turns into black. 70-80% of the essential oils formed during fermentation evaporate, and methyl alcohol formed as a result of pectin hydrolysis completely evaporates. The product acquires the smell and taste characteristic of ready-made tea.

Tea is dried in special machines in two stages: first at a temperature of 90-95°C to a humidity of 18%, and after a 2-hour break - at 80-90°C to a residual humidity of 3-4%. Tea is considered dried when the tea leaves do not bend, but break. If the drying regime is not followed, the tea may be under-dried or over-dried (“over-roasted”), which negatively affects its quality.

Each of the tea leaf fractions obtained after the first, second and third rolling is subjected to sorting. When sorting dry tea, loose leaf teas are separated from broken ones, and delicate tea leaves are separated from larger ones. At the same time, the tea is freed from fines - siftings and crumbs.

The sorted coarsest particles are passed through tea cutting machines. Cut teas may be combined with sorted broken teas under the general name "small" or "broken".

Factory grades of black tea. As a result of dry sorting, black long tea is divided according to the size of the tea leaves into leaf (large) and broken (small).

Loose tea according to the type of leaf, in turn, is divided into first leaf (L-1), obtained from the bud and the first flush leaf, second leaf (L-2) - from the second leaf, and third leaf (L-3) - from the third flash sheet. The highest quality is found in L-1 tea, which consists of the most delicate, well-twisted leaves and a significant amount of so-called golden tips - unblown apical buds of the shoot. L-2 tea is distinguished by larger, although uniform in color and size, tea leaves, the absence or low content of tips, the presence of weakly twisted tea leaves (up to 10%), and fairly high quality. L-3 tea is of average quality, includes a significant amount of thick and rough tea leaves and up to 20% of insufficiently twisted tea leaves.

Broken tea is divided into: small first(M-1) - the most delicate type of broken teas, containing a significant amount of golden tips and well-twisted tea leaves of natural size (not broken), minor second(M-2), not containing golden tips, with larger, uniform in color and appearance (cleaning) tea leaves, of which 15% may not be curled enough, and minor third(M-3), mainly consisting of fragments of coarse leaves and particles of stems ("sticks") of a grayish color, 25% of poorly twisted tea leaves are allowed in it.

Small teas also include crumbs (Kr.) and seedings (Vye). In the total volume of production, seedings account for 15-17%; they are used to prepare black slab and bagged tea.

Fine tea should not contain any admixture of leaf tea and vice versa. In M-1, M-2 and M-3 teas, the content of fines (seeds and crumbs) should not exceed 2%, and in leaf teas there are no crumbs and fines.

Loose teas, having a more delicate aroma and pleasant taste, are inferior to broken teas in color intensity.

Based on quality, tea is divided into the following factory grades: bouquet, premium grade I and II categories, 1st grade, 2nd grade I, II and III categories, 3rd grade, crumble.

Tea, different in type of leaf, can be of different varieties (with the exception of crumbs) depending on the aroma, taste, intensity of the infusion, appearance (cleaning) and color of the boiled leaf.

The tea variety is determined based on tasting in the laboratories of primary processing factories by specialist tea testers. The compliance of product quality with the requirements of the standard for physical and chemical indicators is also taken into account: the moisture content in tea should be no more than 7%, caffeine depending on the variety - from 2.8 to 1.8%, tannin - from 11 to 8%.

For packaging of factory grades of tea, strong, dry, clean, odorless plywood boxes with a capacity of 50 kg are used, lined on the inside with successively clean wrapping paper, foil and parchment. Boxes filled with tea immediately after disposal

covered with lids (on top of the packaging materials), stuffed and sent to tea-packing factories.

The guaranteed shelf life of tea in such packaging is 5 months, after which it is again subjected to tasting and laboratory evaluation to determine the period of further storage.