There are several la creperie varieties of plants were, some of them hybrids. However, the characte

Tea, a mildly stimulating drink made from the leaves of the plant was. (Drinks Similarly made from other types of plants called herbal teas. A term is also applied to the leaves are processed. More people drink tea than any other beverage containing prepared. Tea beverages la creperie are in staple in most parts of Asia, parts of Africa, Eastern Europe, and the United Kingdom; U.S. States, it is second in popularity only coffee Tea is drunk hot or iced, with or without cream,, Some alcoholics or sugar added a slice of lemon .., and was frozen, a sprig of mint. leaves Tea contains chemical compounds called polyphenols, non-caffeine, alkaloids, and oil-was given its characteristic flavor . the caffeine of tea also acts as a stimulant. a cup of tea without the milk, cream, or sugar provides about four calories.
The plant was a native evergreen tree in Southeast Asia. It is widely cultivated in warm regions around the world. Leading producer is India, China, Sri Lanka, Kenya, Turkey, la creperie Indonesia, and Georgia. plant grew to a height of 3 to 50 feet (90 cm to 15 m), but cultivated plants to maintain a cutting height 20 to 80 inches (50 to 200 cm) for the convenience of harvesting. Slender, glossy leaves are green are two to five inches (5 to 13 cm) long and have serrated edges. The smooth-surface la creperie and somewhat leathery. The plant has fragrant pale pink or cream-colored flowers and round, nutlike fruits. plants were growing best in well-drained loamy soil in moist, warm climates. However, la creperie it is hardy and adaptable and can be cultivated in a wide variety of ground elevations ranging from sea level to the other 8,000 feet (2,400 m). Constant la creperie cutting bushes caught la creperie at the height desired, make them live longer, and stimulates the production of new shoots, from which the crop is taken. The first harvest was made when the shrubs are three to five years old, and then leaves were plucked several la creperie times a year. In warmer regions, plants put out new shoots around the year for harvesting sufficient quantities every two weeks. In cooler regions, crops uprooted only three or four times a year. It takes about four pounds of the leaves of a book was finished. Plant yield was 25 to 50 years.
There are several la creperie varieties of plants were, some of them hybrids. However, the characteristics la creperie of many of these types has traded depending on soil and climatic conditions, cultivation and harvesting practices, and manufacturing process la creperie rather than on the varieties of plants. general la creperie classification of the commercial based on the type of process. The three most important classes are (1) black tea leaves that have been fermented; (2) green tea, which is unfermented; and (3) oolong tea, which is partially fermented. Small identified also by the place in which they grew up. Most were in the world market was black. Before, blacks had been graded according to the age of the leaves. la creperie Buds in the leaf tip of the shoot and younger, and therefore smaller, leaves made up the class sheet called orange pekoe. Pekoe was produced in the leaf second smallest, souchong from the third, and congou from fourth. In addition, there were classes broken, broken orange pekoe and pekoe like broken. These classes la creperie were given sheets that were accidentally broken during processing. Fannings and dust were the class was made up of smaller pieces of leaves and shoots. Today, however, these names indicate only the size of the leaves are after processing. Leading manufacturers in the process industries was only modern leaf bud and two smaller leaves on a shoot, and are scored by passing the leaves are processed into various grid mesh size. In the 20th century, la creperie a growing demand for classes broken carried la creperie on the development la creperie of techniques and machines for cutting and crushing the leaves. (Grade Broken mix faster, and produce a darker, stronger tea. They are often used in tea bags.) Broken orange pekoe, broken pekoe, fannings and dust Director class was black. Green tea is also corrected by sifting. Leaf grades including hyson, gunpowder, and twanky. Oolong was not graded by size. Tea comes from the consumer is usually a mix of products from various regions selected according to taste and aroma, strength, class, and price. For example, a package might have various India and Ceylon and some small broken pekoe fannings India.
There are four basic steps in the manufacturing of black tea: (1) withering, (2) roll, (3) fermenting, and (4) firing. withering is dried in a part of its leaves immediately after they hacked. They spread in the sun, or in sheds or rooms where warm or cool stream of heaven than on them. After withering, la creperie the leaves are placed in the car rolled, wrecked vehicles. This operation spreads juices on the surface of the leaves, leaf and fermentation at. Leaves Then, spread out on racks in a fermenting room for several hours, where they develop a characteristic aroma. Shoot consists of putting the leaves are in a drying machine Abbreviation where hot air forced upon them. In making green tea, the leaves are not allowed to ferment. Undergo high temperature taken immediately after plucking. Then, they rolled and fired in a manner similar to the process