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It is a blend of black tea, made from black tea leaves.
It has a fragrant aroma and enveloping. It tastes tender and sweet. Great for breakfast and in the afternoon. We recommend the use of glass or porcelain teapots. Were the British to introduce growing tea in Ceylon and in India (where it grew in the wild) technical and political problems imported from China.
The British have always introduced the use of drink it with milk and sugar to sweeten its strong taste of tannin. The colour of the leaves, given by oxidation, varies from green to coppery red, while the color of infusion is golden brown.
Sweet round flavor much more decided. The procedure for preparing a black tea has its defining moment in fermenting (oxidation). The leaves are left simply in contact with oxygen.
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When the fermentation process is considered completed, the leaves are roasted to stop the decomposition process that starts with the oxidation. It is well known that black tea has many properties. Acts as an antioxidant, helping to prevent cardiovascular disease.
Caffeine stimulates the nervous system. Theophylline Gani to breathing, promotes dilation of the bronchial tubes by improving the contractility of the diaphragm. The typical cocoa alkaloid theobromine, but also present in black tea, is a tonic of the heart and nervous system. The tannins are polyphenols Antiinflammatory function and also lowering the glandular secretion in the intestine, have astringent and antidiarronica.
Black tea has amazing properties. Drinking a few cups of black tea a day can help maintain a healthy general body so much that its consumption water routinely alternates already in many countries around the world. In particular, its regular consumption is good for your bones, teeth, promote proper dilation of blood vessels, greatly improving the health of the heart.
There are many variants of black tea, depending on the area where it is collected and how it is done processing. The most valuable is the tea pecko Chinese production, as it comes or pekoe, composed using only the younger leaves and buds, other Chinese black teas are keemun, lapsang souchong, zhenghe bailin, etc.. in China are produced about a dozen different varieties, many of which are unknown to the West.
Albeit with some exceptions, black tea is the tea variety richest in caffeine (3-6% dry weight) and, if it weren't for the different extraction method, would exceed even the coffee. In a cup of black tea (150 ml) obtained by infusion of 5 minutes, the caffeine content (improperly called theine) varies on average from 40 to 100 mg; a respectable amount, whereas an espresso contains less 80 mg.
The infusion time is important not only to increase or decrease the aromatization but also to allow more or less solubility of caffeine and tannins.