PURE TEA/ BLENDING TEA

         PURE TEA/ BLENDING TEA

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Pure tea' refers to any tea made from a single type of plant. For example, Dragonwell green tea is made only using leaves from the tea bush (Camellia sinensis), and chamomile will only contain chamomile blossoms.

Pure tea (single-estate tea) is different from blended tea . because pure tea leaves come from only one tea estate or garden while blended teas is a combination of various teas, flowers, herbs and spices.

There are four grades of tea. These are-whole leaf, broken leaf, fannings and dust.

The purpose of blend tea is to create a tea with balanced nutrition from teas of different origins and different characteristics.

Tea blending is the act of blending different teas together to produce a final product that differs in flavor from the original tea used.

Blending is commonly described as the process of mixing two or more chemicals together without producing a chemical reaction or creating more industrial chemicals as a result.

METHOD OF BLENDING 

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cake mixing method commonly used for high ratio cakes. Fat is mixed with half the flour and dry ingredients first to obtain a crumbly texture. Then liquid equal to the weight of the fat is added and the mixture is cream         

Different methods and techniques behind the art of blending teas:

Inclusions: the direct addition of fruits, blossoms, herbs or other additives to tea leaves for the visual and/or sensory effect.

Extracts: are flavoring agents derived by extracting the essential oils from the leaves, fruits, blossoms, roots or other parts of a plant. Extracts carry the distinctive scents or flavors that we come to expect from that plant.

Natural Identical flavoring agents that are  obtained with the aid of chemical synthesis by a chemist. NIs tend to be more stable than extracts and are usually significantly less expensive. Many flavored products are flavored with nature-identical flavors.

Artificial Flavors are created by altering the chemical structure of a naturally occurring molecule to create a different & more intense compound. ETTE TEA does not use artificial flavoring agent in any of our blends.

Scenting derive their flavor simply from physical proximity to strong flavors. While some jasmine teas may be artificially flavored, "real" jasmine teas are scented with Jasmine blossoms which are then removed (jasmine blossoms have a much shorter shelf life than tea). Lapsang Souchong is scented by being exposed to the smoke of burning pine root.

 Reduce cost by combining expensive fibres with less costly types, or to achieve special colour or texture effects. Fabrics made from such fibres are called blends.

Blending improves the texture, color and quality of the material. - To improve the appearance of a fabric. - Improves durability and handle of fabric . - Improves profitability of a fabric making it cheaper to produce.

         EXPIRY TIME

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Around three to four months when stored in a bag and up to a year when stored in a tin or other airtight container.

There are over 3000 varieties of tea, each with its own specific characteristics. The naming and growing of teas is in many ways similar to wine.

HIGH QUALITY TEA

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MAKAIBARI TEA / WHITE TEA

White tea to have the highest levels of antioxidants, flavonoids (a natural anti-inflammatory property) and vitamins when compared with other teas.

RS 4000/- TO 18000/=PER KG WHITE TEA.

 CHEMICAL COMPOSITION 

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Physically speaking tea has properties of both a solution and a suspension.It is a solution of all the water-soluble compounds. That have been extracted from the tea leaves .

Such as the polyphenols and amino acids. 

But is a suspension, when all of the insoluble components are considered .Such as the cellulose in the tea leaves .

Tea infusions are among most consumed beverages globally. 

Caffeine constitutes about 3% of  tea's dry weight translating to between 30 to 90 milligrams per 250 millilitres cup depending on the type,brand ,and brewing method .

A study found that the caffeine content of one gram black tea rang from 22 to 28 mg.

Coffeine content of one gram of  green tea ranged from 11mg to 20 mg. Reflecting a significant difference .

Tea also contains small amounts of Theobromine and theophylline .

Which are stimulants and xanthines, 

Similar to caffeine.

The astringency in tea can be attributed to the presence of polyphenols ,These are the most abundant compounds in tea leaves, 

Making up 30 to 40% of their compensation .

Polyphenols include flavonoids ,eppigallocatechin gallate.and other catechins .

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SPECIAL TEA  ( KADHA)

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Rooted in trusted science of

Ayurvedic  kadha is considered to be one of most potent form of medicine for tremendous benefits .

It will boost the immunity from within and relieve in cold and cough. 

And helps in fighting seasonal infections .

It is also a natural remedy for fever.

INGREDIENTS OF KADHA

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Black pepper 100 grams cinnamon       100 grams    clove                100 grams.

CARDAMOM   100 grams 

DRY GINGER    100 grams

BAY LEAF          100 grams

BLACK RAISINS 100 grams

Put all these in a pan and heat it a little.Grind it coarsely by putting it in a mixer.

And add the remaining 100 grams of raisins to it later.

Make tea with jaggery and drink it.

This will make your immunity very strong.

When your immunity is very strong then no infection will infect you.

IT IS NATURAL REMEDY FOR EVER. 

Drink tea, definitely drink it, but there should not be tea first thing in the morning.

In recent times tea has become a symbol of love.

Don't give such first place in your life, give second place.

          Thanks to all 

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