History of the origin of tea presentation. Magic tea drink

VISITING THE LIBRARY: China is considered the birthplace of the tea tree. In the 8th century, a “treatise on tea” was created by Lu Yu. The sages believed that tea helps to penetrate deeper into a person’s inner world. The Chinese say: “by tasting the taste of real tea, you are tasting the taste of life itself.” The taste and aroma of tea depends on how ripe the leaves are and where the bush grows. One hundred kilograms of fresh leaves yields 24 kilograms of dry product. There are 500 different types of tea.

BENEFITS OF TEA: Starting our day with a cup of strong, tonic tea grown on the high mountain plantations of Ceylon or India, where the air is filled with the fragrance of herbs and flowers, we feel the fresh taste and subtle aroma of this tea. Tea gives energy, makes consciousness and vision clear, and gives a good mood.

PROHIBITIONS FOR DRINKING TEA: You cannot drink tea on an empty stomach. Do not drink too hot scalding tea. Don't drink iced tea. Do not take medications with tea. Do not drink stale tea. Repeated brewing will only cause one harm. Don't overuse the quantity.

Class hour for students in grades 7-8 of secondary school. Conducted in the form of an oral journal. Introduces schoolchildren to the history of the discovery of tea and the establishment of tea production. The tea ceremony in various countries of the world is not left aside. The material is accompanied by a presentation. The following methods and forms of conduct were used: a story from the class teacher, student messages, conversation, group work. During the lesson, tea tasting will be organized. Practical work is included - the development of a mini-project for a class tea party.

The material contains a script and presentation for the class hour "Tea, how pleasant, strong, tasty, aromatic it is." The class hour is conducted in the form of an oral journal. Students get acquainted with the history of tea and tea drinking traditions.

The material contains a script and presentation for the Tea Ceremony class hour. The event takes place in an elementary school. The purpose of the class is to familiarize students with the structure and purpose of tea, types and varieties of tea; introduce the rules of receiving guests; introduce the tea drinking traditions of different countries; talk about the features of table setting for tea; explain the rules of communication and refreshments during tea drinking.

The material contains a script and presentation for the class hour “Visiting the Samovar”. The event is held in 3rd grade. The purpose of the class hour is to develop ideas about the traditions of Russian tea drinking; introduce children to the history of tea, traditions of Russian tea drinking and hospitality; develop students’ cognitive activity; cultivate love for the native people and respect for their customs and traditions.

The presentation will tell the most interesting story of the appearance of tea in Rus'. Perhaps these facts will make them have a different attitude towards the divine drink, which is so valued in many countries. The development can be downloaded for conducting classroom hours with children in primary and secondary schools (grades 5 - 6). The manual can also be shown at a technology lesson, where girls will learn to brew this Chinese or English drink.

The story begins with an interesting legend about a Chinese emperor who was once relaxing in the forest and became thirsty. He asked for water. They boiled it and several leaves fell there, as they were carried by the wind. And what happened next, read for yourself. And at the same time, find out how tea came to Europe, what traditions tea drinking acquired here, how this drink is useful and how to brew it so that all the vitamins are preserved.

The presentation talks about International Tea Day. This holiday is celebrated all over the world on December 15th. It is celebrated in different ways, but tea drinking on this day is mandatory. Do you want to give schoolchildren another wonderful tradition? We invite you to download this resource for free and spend an interesting class hour, which will definitely include a samovar, tea and all sorts of goodies.

17 slides offer material that will be interesting both for elementary school students and for boys and girls in grades 5-6. Children are encouraged to learn:

• history of the holiday;
• rules for brewing tea;
• everything about teapots (porcelain, earthenware, clay, glass, metal).

The presentation talks about what they drank in Rus' before tea. The author of the work is the student. This is her project. The topic is covered in 10 slides. In addition to small texts, the girl placed works and pictures on the slides, so the manual will be viewed with interest by children, both in class and at scientific and practical conferences.

Until Rus' became acquainted with the tea drink, jelly, sbiten, compote, fruit drink and kvass were served on the table. These were truly Russian drinks. They were prepared according to special recipes. Some of them are given in the manual, so after the conversation the children will be able to prepare something from the proposed recipe at home with their parents.

The presentation is filled with information about how tea grows. This is a small encyclopedia that will enlighten children who love this divine drink. The demonstration can be organized during a labor lesson or during a class hour.

The journey begins to a tea valley called a plantation. It is here that bushes with leaves are grown, which will later be used to brew the drink. In the meantime, we need to collect them. It is better to do this manually so that the sheet does not wrinkle or deteriorate or lose value. Then withering, rolling, fermentation, drying, and sorting occurs. All processes are described in detail in the manual. Each stage of the work is illustrated.

The presentation talks about the traditions and art of the tea ceremony in Japan. As you know, Japanese families not only observe customs. They are sacredly kept in families and passed on from generation to generation. This country has its own tea culture, which is based on four principles: harmony, respect, silence and purity. Once upon a time, tea tournaments were even held in this country, and now there are morning, night, evening, and special ceremonies at sunrise. Children should definitely be told about all this, so we suggest downloading the manual to show during class or to cover the topic in a technology lesson.

The presentation interestingly tells about the distinctive features of the tea ceremony in China. Children will learn how Chinese tea drinking differs from ordinary Russian and Japanese, but to do this they need to download a ready-made manual and show the slides at a technology lesson or during a class hour in 4th - 5th grade.

The Chinese tea ceremony follows its own rules. Not only does it have its own dishes, but it also creates a special mood. If one of the guests ignores the tea party, it spoils the overall atmosphere of the event. You can learn how to achieve your goal and enjoy yourself by reading the secrets of preparing a drink in Chinese.

The presentation will tell you about English tea drinking traditions or even help organize an English tea ceremony. The manual very interestingly describes the rules by which this event is held in the UK. Imagine that you are in London. In front of you is a table on which there will definitely be a tea set. The event usually takes place in the afternoon. 10 - 15 people are invited to attend. The duration of the tea party is at least two hours. What other traditions are observed at this feast are described in the manual, which can be downloaded for technology lessons or class hours. Even in a foreign language lesson, schoolchildren will be interested in learning about the customs of the country whose language they are studying.

The presentation discusses the traditions of Russian tea drinking. It is known that in Rus' this drink has been loved by the people for a very long time. Many customs are observed to this day, and over time, new ones appear in Russia. The manual, which consists of 20 slides, contains a lot of interesting things. During class or an extracurricular event, schoolchildren will be able to learn about how tea came to Russia, how it acquired its traditions here and became desirable in every home. It is not for nothing that our families keep the best service, a samovar, in a place of honor, from which they treat guests and friends with a fragrant drink. The development also talks about several types of tea: white, black, green, yellow, red. Each of them has its admirers. You can end the lesson with a quiz, the questions of which will test how children have learned the rules of tea etiquette in Rus'.

The presentation offers us an introduction to Tula samovars. Some people think that you can only see this luxurious item in a museum, but no, no. Until now, many Russian families have them and always stand in the most honorable place to treat guests and owners of the house with delicious tea every day. The manual tells the story of the appearance of this pot-bellied “teapot” and its operating principle. During the class hour, for which we invite the teacher to download the manual, it will be interesting to tell the children about how the samovar came to Russia, where it is now produced, and why it is called Tula. To celebrate the event, it is proposed to read poems on the topic written by Marshak and Kharms, and also, if possible, sit with a cup of tea.

The presentation invites all viewers to visit the Russian samovar, who will treat us to tea and tell us many interesting stories about how the tea ceremony is held in Russia and in other countries. The manual can be downloaded for gatherings, class hours, technology lessons. The topic is so interesting that both primary schoolchildren and students in grades 5-6 will be interested in discovering a lot of interesting things.

The manual contains 27 slides. They cover the following questions:

• what is a samovar;
• history of appearance in Rus';
• Tula is the homeland;
• and this is him too: teapot, coffee pot, vase, etc.;
• proverbs;
• how to draw a samovar samovarovich?

The material contains the script for the class lesson "Tea Party Culture". The event is held in primary and secondary schools. The purpose of the class hour is to familiarize students with the culture of tea drinking, the features of the tea ceremony in Russia, Japan, and England; improving communication skills, building relationships based on mutual understanding; nurturing a culture of pastime.

The material contains the script for the class hour “We don’t miss tea.” The event is held in 5th grade. The class hour is held with the aim of showing students that in the 21st century you can have a pleasant conversation over a cup of tea; show the healing properties of tea; teach the children to greet guests.

The history of tea. The history of tea dates back more than 5,000 years ago to Ancient China. According to legend, Emperor Shen Nong was a wise and enlightened ruler. One of the emperor's far-sighted decrees required that all drinking water be first boiled so that it could not cause infection. And then one summer day, while visiting a separate region of the state, Shen Nung and his retinue stopped to rest. In accordance with the decree, the servants began to boil water for drinking. Dry leaves from a nearby bush fell into the boiling water, causing the water to turn brown. Being inquisitive, the emperor became interested in the result and drank some of the resulting liquid. Shen Nong found the drink refreshing and pleasant. This is how tea appeared, according to legend.

Since the discovery of tea, the tradition of adding the leaves of the tea plant to boiling water to obtain an aromatic and pleasant drink has been firmly established in China and has become increasingly popular. Tradition penetrated into all spheres of life. Due to its beneficial properties, until the 5th century AD. tea was mainly used as a health drink and was used in medicine. Among the upper classes of China, it has become fashionable to give tea bags for celebrations. Tea was a very valuable gift. tea plant

Tea drinking gradually became an obligatory event at meetings and during home dinners. At the same time, the Chinese tea ceremony began to develop, it became more and more popular, and then reached Japan. Tea drinking became an art form as a result of the creation of the Japanese tea ceremony. The tea ceremony requires many years of training and practice. The action must be performed flawlessly, in the most polite, most graceful and charming manner possible.

Tea plant. The tea plant is evergreen and is native to China, northern India and Tibet. There are two main varieties of the tea plant. Bushes with small leaves grow in the cool and high-altitude regions of China and Japan (according to the history of tea, it was in these eastern countries that the drink was first invented). This plant is known as Camellia sinensis. The second species is Camellia Assamese. The tea bush grows dark green leaves and small white flowers. V. Young leaves and shoots appear every five days. The fruits of the tea tree are brown-green in color and contain from 1 to 4 seeds. history of tea

Most plants are in the growth phase in winter, and the leaves are torn off when new shoots appear on the tree. In hot climates, new shoots appear frequently and therefore tea can be harvested all year round. Leaves collected in early spring usually produce better quality tea. There are four main types of tea: black, green, red and white. But all types of tea are made from the leaves of the same plant. The specifics of collecting the leaves and preparing them determine what type of tea you end up with. black green white

Many times, scientists have studied the effect of green tea on people's health, the characteristics of the chemical composition of green tea and other nuances. As a result, it was found that this drink has a beneficial effect on the cardiovascular system, prevents the occurrence of liver diseases, arthritis and immune diseases. But at the same time, it is worth noting that bagged green tea contains only 10% of the original properties of the drink. That is, for medicinal purposes it is worth using the leaves, which must first be brewed. In addition, before starting treatment with green tea, you should consult a doctor.

Red tea undergoes the most complex processing compared to other types of tea. Its production is a labor-intensive process. If we arrange teas according to the degree of fermentation, then red tea is between green and black tea. Drinking red tea helps to more successfully fight excess weight. This tea also prevents the accumulation of plaque. black tea

White tea, like any type of tea, is Camellia sinensis leaves processed using a special technology. In the case of white tea, the leaves of the plant undergo much less processing, which affects the beneficial properties and taste of the drink. Drinking white tea helps support the immune system, prevents plaque, protects against colon cancer, and also prevents the aging of skin cells.

Black tea is the most popular and most commonly consumed among the types of tea. It is very rich in caffeine, although it also retains antioxidants, albeit in much smaller quantities than other types of tea. A significant part of the moisture from the leaf evaporates. Then the leaves curl, their integrity is disrupted, which promotes the onset of a reaction between enzymes and oxygen, which is how oxidation begins. The leaves are allowed to oxidize for a long time until they turn black. Hence the name black tea. Then final drying occurs, the tea is sorted and packaged. Brewed black tea has a reddish-brown color and a rich flavor.

Tea in Russia People in Russia heard about tea much earlier than it appeared here. As soon as the Russians began to visit the Chinese border, they could not help but learn about tea. Actually, in Russia, in the then Moscow state, they became acquainted with tea, and, moreover, against their will, only in 1638. This drink was presented to Ambassador Starkov at a farewell audience. Although Ambassador Vasily Starkov rejected such an insignificant and useless, in his opinion, item as tea, 200 bah-cha (paper bags of tea) were still imposed on him. There was nothing to do; the empty gift was delivered to Moscow. The tea was tried, liked and came into use at court, then among the boyars and other rich people.

The introduction and spread of tea in Russia took place on prepared soil, and the main feature, the reason for the popularity of tea, was in the ceremony itself. Traditionally, a samovar was used. What is a samovar? The Dictionary of the Russian Language says: “A samovar is a metal device for boiling water with a firebox inside, filled with coals.” In the Explanatory Dictionary of the Living Great Russian Language V.I. Dahl says: “A samovar is a water-heating vessel for tea, made of copper with a pipe and a brazier inside.” What is the attractive power of the samovar, why it has remained the most stable attribute of home comfort, can only be understood by understanding the peculiarities of the Russian tradition - tea drinking.

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Regional scientific and practical conference "Eureka" of the Small Academy of Sciences for students of Kuban Completed by Inna Semenova, an 8th grade student of gymnasium No. 18 in Krasnodar Scientific supervisor - technology teacher Lyudmila Konstantinovna Rybalchenko Krasnodar 2009 Scientific research project

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We drink tea every day, without giving much importance, for what purpose and why this drink is so necessary for life processes. The subject of the study is various types of tea and their preparation in everyday life.

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Currently, the Russian market offers a huge range of tea products. Tea is bought by almost the entire population of the country, and the high popularity of the product is often the reason that very low quality goods enter the trade. Therefore, the issue of tea examination is very relevant in our time not only for the benefit of the country’s population, but also for enterprises producing and selling this product.

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Brief history of tea The birthplace of tea is China. At first, tea was used as a medicine, and the rulers of China gave it to those close to them as a sign of special imperial favor. In the 8th century, Lu Yu, the author of the famous treatise “The Canon of Tea,” formulated the main principles of tea drinking: “Transparent and weak - good, in moderation - beautiful; after eating - drink less, before going to bed - do not drink at all; after brewing, drink; after drinking, brew." Europe learned about tea only at the beginning of the 16th century - in 1517, Portuguese sailors brought it as a gift to their king. Conservative England enthusiastically accepted tea. But the British themselves played an important role in the history of tea: it was they who spread the tea plant around the world . Today tea is grown in almost forty countries of the world. Tea appeared in Russia in the 17th century. In 1638, the Russian ambassador, boyar Vasily Starkov, brought it to Tsar Mikhail Fedorovich as a gift from the Mongolian Altyn Khan. And in 1769, Russia concluded the first treaty with China on tea supply.

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Tea was a rather expensive pleasure for Russia - it cost about ten times more than in Europe, since it was delivered to Russia by trade caravans. Even tea is brought to St. Petersburg from Moscow. Teahouses are opening all over the country, and tea etiquette is being developed.

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Assortment of tea. Most consumers are accustomed to distinguishing teas mainly by region of growth: Indian, Ceylon, Georgian, Krasnodar, etc., Type of tea Medium leaf Large leaf

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The whole variety of teas is divided into four main types: Yellow Green Red Black Modern tea design

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Tea production In the traditional method, tea leaves undergo 6 stages of processing: withering; twisting; fermentation; drying; sorting; labeling, packaging.

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Black and green teas can be loose, pressed or extracted. Loose teas, or, as they are also called, long teas, are the most common. This is a mass of individual, unrelated tea leaves, packaged in closed packaging. pressed teas, which are briquettes made from tea leaves pressed under strong pressure. Extracted (or instant) teas began to come into use only in recent years. They are tea extracts or concentrates that make it possible to speed up and simplify the process of brewing tea. Black long teas are divided according to the size of the tea leaves into leaf (large), broken, or brocken (medium) and small (seeds and crumbs). Green long teas are divided according to leaf size into only two categories - leaf and brocken (cut, broken). But they differ in the shape of the leaf curl. Between black and green tea there are yellow and red teas. This is a leaf that has been withered, partially fermented, rolled and dried. Yellow tea is closer to green, red tea is closer to black.

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Teatester translated from English means “tea taster.” The main responsibility of the tea tester is to determine the quality of the finished tea product - the appearance of the dry leaf, color, aroma and taste of the tea infusion. Tea testing is a complex and varied process. It includes: determining the quality of tea leaves at all stages of its production; testing of tea infusion according to such indicators as aroma, taste, color, strength, intensity of infusion, transparency. Tea testing.

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Learning to choose the right tea. Large companies selling tea usually include the name of the company and variety in the name of the tea. In Russia, the name is given according to the area where the tea grows, and the grade is indicated: “Krasnodar”, “Georgian, extra”, etc. P - young tea buds, covered with barely noticeable fluff. This letter is on every pack. F – tea based on loosely twisted leaves, without the addition of any floral flavorings. O – the second and less often the third or fourth leaves are used. S – tea made from fleshy adult leaves. The brew is rich, with a strong aroma. B - a sign that the tea consists of fragments of leaves remaining after twisting. D - “tea dust”.

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Biological properties of tea Tea is able to kill or suppress not only rotting bacteria, but also dysentery bacillus microbes due to the properties of tannin. Tea has a beneficial effect on the human digestive tract, so tea not only cleanses the digestive organs of microbes, but also performs a kind of dry cleaning of the entire contents of the stomach, kidneys and partly the liver. In general, tea promotes the absorption of food and greatly facilitates the digestion process. That is why it is so useful to drink tea after meals, especially after fatty, meaty and heavy meals after some time. Thanks to caffeine, tea relieves headaches and gives mental alertness, chases away sleep and makes it possible to work at night.

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Tea as a source of vitamins. Composition of tea Tea contains almost the entire alphabet of vitamins. Provitamin A is carotene, which is important for our vision and ensures the normal condition of the mucous membranes - nose, pharynx, larynx, lungs, bronchi, urinary organs. Vitamin B1 (thiamine) contributes to the normal functioning of our entire nervous system, and also takes part in regulating the activity of most endocrine glands (adrenal glands, thyroid glands, gonads). Vitamin B2 (riboflavin) makes our skin beautiful, elastic, prevents or reduces flaking, dryness, and also facilitates the healing of eczema. But, in addition, riboflavin is used to treat severe liver diseases. Vitamin B15 prevents the development of skin diseases (dermatitis). Nicotinic acid (vitamin PP) is an antiallergic vitamin. Vitamin C. There is 4 times more of it in fresh tea leaves than in lemon and orange juice. But the main vitamin of tea is vitamin P. By drinking 3-4 glasses of tea, we provide our body with a daily preventative dose of vitamin P. Vitamin P strengthens the walls of blood vessels and prevents internal hemorrhages. Green tea has the highest P-vitamin activity. The vitamin K contained in tea is necessary to maintain normal blood clotting.

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The influence of tea on the human body Tea - prevention against all diseases - Widely used in therapeutic and preventive nutrition; - Included in almost all diets; - Has a beneficial effect on the central nervous system; - Increases mental activity; - Increases heart performance; - Promotes proper kidney function; - Improves digestion; - Eliminates lethargy, drowsiness, apathy, indifference; - Improves the functioning of the senses; - Accelerates the transmission of nervous excitement.

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Tea-food. The calorie content of fresh tea leaves is almost 25 times higher than the calorie content of wheat bread. It is estimated that a cup of tea with one tablespoon of milk and a lump of sugar contains 40 calories. Tea break. In case of food poisoning, with acute disorders of the gastrointestinal tract, tea remains, in fact, the only food product that the sick person is allowed to consume. Matters of blood and heart. tea relieves spasms of blood vessels, dilates them and creates normal blood pressure. For hypertension, tea catechins lower blood pressure. Tea has an excellent effect on blood composition, increases the number of red cells, and is therefore recommended for the treatment of anemia. Breathe deeply. The beneficial effects of tea on diseases of the respiratory system are well known. This is explained by the fact that the respiratory exchange during tea drinking is more intense. That is why, for all colds and respiratory diseases, tea is an extremely useful diaphoretic and stimulant. We can handle tea. Due to its higher fluoride content, tea is an excellent remedy for preventing the formation of caries. Antitumor property. Tea extract reduces lung tumors, helps to remove the initial stage of skin cancer that occurs due to direct exposure to ultraviolet rays.

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Strong nerves, bright thoughts. Under the influence of tea, the brain’s ability to absorb and process received impressions increases, and attention improves. Tea never leads to overstimulation of the nervous system. Theine has an important advantage: it does not accumulate in the body, which eliminates the danger of caffeine intoxication. In addition, thanks to theine, the invigorating effect of tea appears more slowly, but lasts longer (6 hours, instead of 2 from coffee). Tea is a cleaner. Tea (especially green tea) is a unique antidote. It helps against radiation, heavy metals, and drug overdose. In addition, tea polyphenols act as hemostatic agents. Tea helps with sunstroke, quartz burns, and X-ray exposure. Tea - resources. Tea replenishes the body's zinc resources (and a lack of zinc leads to brittle nails and hair, and decreased immunity). Tea is the only means of replenishing manganese, which is necessary for the normal functioning of the nervous system; 5-6 cups of tea satisfy 75% of the daily potassium requirement. Thanks to its phosphorus content, tea activates brain function. And iodine gives tea anti-sclerotic properties. Green tea catechins reduce blood cholesterol levels. Adding ascorbic acid to the tea infusion (0.1 g per glass) normalizes high blood pressure.

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The role of tea in human life Based on a marketing survey, we see that: People buy tea: Drink tea daily (15-18 years old) % Yes 18 No 44 Drink tea daily (26-50 years old) % Yes 66 No 34 Knowledge about the benefits of tea ( 15-18 years) % Know 8 Little know 22 Don't know 70 Knowledge about the benefits of tea (26-50 years) % Know 61 Don't know 39 Type of tea (15-18 years) % Granulated 9 Bags 79 Green 4 Black 96 Type of tea (26-50 years) % Granular 17 Bags 50 Green 33 Black 50

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In the old days in Russia they drank tea from a samovar. And, perhaps, it is still believed that tea from a samovar tastes better. The samovar is a Russian invention. It is the same symbol of Russia as the balalaika and matryoshka. Types of samovars 1. Tavern samovar, early 20th century. 2. Samovar, early 20th century. Tula. 3. Samovar “egg” 19th century. Petersburg. 4.Samovar-steam locomotive, 19th century. 5. Samovar “Easter egg”. 6. Samovar “acorn”, early 20th century. Tula. 7. Samovar “egg”, early 20th century. Tula. 8. Samovar, early 20th century. Russia 9. Samovar “dula” (pear), 20th century. 10. Samovar “flame”, early 20th century. 11. Electric samovar, 1980. 12. Rooster samovar, 1870s. Russia 13 14 15 16 13. Samovar-barrel, 18th century. Russia 14. Road samovar, 18th century. Tula. 15. Samovar with tray, 19th century. 16. Samovar-vase, 19th century. Russia.

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Having considered all the tasks set for myself, I came to the conclusion that Tea is not only a drink for quenching thirst, first of all it is a magical drink for maintaining health. Therefore, you need to choose for yourself the type of tea in which you like everything: both the size of the tea and the color of the infusion, and the taste and aroma. Tips for tea lovers: For people of mental work: drink tea after brewing after 2-3 minutes, For the prevention of cardiac activity and blood vessels: drink tea after brewing after 5-7 minutes. For those who cannot quit smoking: drink 5-8 cups of green tea per day. For hair growth and strengthening bone tissue: drink only strong tea. But in any case, you should not drink more than one liter of tea per day, otherwise it can cause insomnia.

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Tea brings all members of our family closer together. We gather at the table, brew our favorite tea, it’s interesting and fun for us, we love drinking tea together. Truly, tea is a magical drink.

Vyacheslav Afanasyev, student of State Budgetary Educational Institution of Secondary Professional Education RO OATT, supervisor - M.I. Zadera, chemistry teacher

Presentation about the history of tea, its properties and benefits for the body

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Information project Tea The work was carried out by a first-year student of group VF-1-14 Afanasyev Vyacheslav GBOU SPO RO OATT

Tea is a drink obtained by boiling, brewing or infusing a leaf of a tea bush, which is previously prepared in a special way. Tea also refers to the leaf of the tea bush itself, processed and prepared for making a drink. This preparation includes preliminary drying (drying), rolling, more or less prolonged enzymatic oxidation, and final drying. Other operations are introduced into the process only for the production of certain types and varieties of tea.

Sometimes the word “tea” is also used as the name of a tea bush - a species of plant of the Camellia genus of the Tea family; In botanical scientific literature, the name Camellia sinensis is usually used for this species.

The raw material for making tea is the leaves of the tea bush, which are grown in large quantities on special plantations. Most tea plantations are located on mountain slopes in areas with a tropical or subtropical climate. Tea leaves are collected and sorted by hand: for teas of the highest grade (and value), unopened buds and the youngest leaves are used, only the first or second flush (the first or second group of leaves on the shoot, counting from the end); coarser teas are made from mature leaves.

By type of tea plant Chinese variety (Thea sinensis var. sinensis): Chinese (for example, Yunnan tea, oolong, etc.), Japanese (Sentya), Darjeeling, Formosan, Vietnamese, Indonesian, Georgian, etc., Assam variety (Thea sinensis var. assamica): Indian (Assamese, etc.), Ceylonese, Kenyan, Ugandan, etc., Cambodian variety, a natural hybrid of the above: grown in some areas of Indochina.

Origin: Chinese. China produces green and black teas, in addition, it is the only country producing white and yellow teas, as well as oolongs and puerhs. All Chinese tea is produced from the Chinese variety of the tea bush. Indian. The bulk of tea produced is black, produced from the Assam variety of the tea plant. Ceylonese. Manufacturer - Sri Lanka, share in world production - about 9-10%. Black and green tea are produced, only the Assam variety of the tea plant is cultivated. African. African teas are only black, cut, of medium and low quality, with good extract and a sharp taste. Turkish. Exclusively black tea, cut, mostly of medium or low quality, with poor extractivity, requiring not brewing, but boiling or soaking in a water bath to prepare the drink. Russian. Krasnodar tea. It is produced in extremely small quantities and is practically never found on the market (even in Russia). Currently, this is the only type of tea that is grown directly in Russia.

According to the method of mechanical processing and type of tea leaf. According to the type of mechanical processing, teas are divided into three main groups: Long tea (loose); Pressed; Extracted (soluble). Baikhovo teas are the most common. This tea is a mass of individual, unrelated tea leaves. Pressed teas If the coarsest material is used for pressing brick tea - the lower leaves and even shoots of tea bushes, then for pressing slab and tablet tea - tea crumbs and powder formed during the production of long teas. Extracted Teas As for extracted teas, they are produced either in the form of a liquid extract or in a dry, crystalline form (powder from one way or another dehydrated brewed tea), they are given the general name of instant teas. Its weak bouquet is usually made up for by aromatization.

By additives There are many varieties of flavored tea and tea with additives - floral, fruit and others. The aroma can be imparted to tea by the direct addition of flowers, dried berries or fruits, the addition of natural or artificial essential oils, as well as keeping the tea in contact with aromatic additives (they are separated from the tea with paper or cloth, but transfer their aroma to it, since the tea easily absorbs foreign odors). The most common varieties of flavored tea are: “Earl Grey” (English Earl Grey) with the aroma of bergamot, jasmine tea with jasmine flowers, genmaitha - tea with fried rice, popular in Japan, tea with the aroma of lemon, known in the West as “Russian tea” , Tuareg mint tea. In addition to the above, lotus flowers, peony, roses (or rose oil, or its substitute), cherries, orange zest, strawberries, artificial flavors with the smell of cream, chocolate are often used to flavor tea.

Consumption The tea drink is prepared primarily by brewing: dry tea is poured with hot water and infused for some time. The dosage of dry tea, infusion time and water temperature depend on the type of tea and tradition. In most traditions, it is believed that the higher the degree of fermentation of tea, the higher the temperature of the water. In any tradition, preparing and drinking tea usually includes the following steps: general preparation for tea drinking, measuring and preparing the tea leaves, heating the water, preparing dishes for brewing, brewing, pouring the tea, and actually drinking the tea.

Effect of tea The tea drink is a complex combination of substances that has a multifaceted and generally beneficial effect on the human body. The total number of chemical compounds included in its composition, isolated at the end of the 20th century, is about 300, some of them have not yet been identified, and the biochemical role of some of the known ones is defined only in general terms. Characteristic groups of substances present in tea: Tannins, in particular tannin, which is responsible for the characteristic tart taste of tea. Essential oils that impart aroma to tea and affect its taste. Alkaloids, primarily theine (tea caffeine), due to which tea affects the nervous system. Proteins and amino acids that affect metabolism. Biological pigments responsible for the color of tea (thearubigens, theaflavins, carotene, chlorophyll, xanthophyll).

Changes in properties when milk is added Various independent studies claim that when milk is added to tea, it loses a number of beneficial properties. In particular, the positive effect on the cardiovascular system disappears, and the anticancer effect decreases due to a decrease in the level of antioxidants.

In medicine The strong bactericidal effect of tea has been confirmed experimentally. Recipes for using tea in the form of dry powder, leaves, extract or infusion for medical purposes have long been known, including for treating ulcers, burns, washing festering eyes, and stopping vomiting. The modern pharmaceutical industry produces caffeine from tea (including tea production waste), and vitamin P from the rough lower leaves. Vitamin P preparations are used, in particular, in the treatment of internal hemorrhages and radiation sickness. Tea extracts are used as a sedative and analgesic, in some cases replacing morphine

In the food and cosmetic industries, methods have been developed for producing yellow, green and brown food dyes from tea. These dyes are used in the confectionery industry (in particular for coloring marmalade and dragees), their advantage is that they are absolutely natural and harmless to humans; moreover, tea food dye contains vitamin P. In cosmetics, tea can also be used as a dye, for example, in hair dyes.

Myths and legends associated with tea According to Chinese tradition, tea was discovered by the cultural hero Shen-nong, the patron of agriculture and medicine, one of the Three Great Ones, who created all crafts and arts. According to legend, Emperor Shen Nong traveled in search of medicinal herbs with a cauldron on a tripod, in which he boiled water for medicinal decoctions. In 2737 BC. e. Several tea tree leaves fell into a cauldron of boiling water. The broth seemed tasty and gave me energy. Since then, Shen-nong has not drunk any other drinks. Another myth, of more recent origin, attributes the invention of tea to the famous Buddhist preacher, founder of Chan Buddhism, Bodhidharma. According to legend, in 519 AD. e. Bodhidharma was meditating, but fell asleep. Waking up, in anger, he pulled out his eyelashes (or cut off his eyelids) and threw them to the ground. The next day, tea tree seedlings grew in this place. Bodhidharma tried a decoction of the leaves and found that they drove away sleep.