Culture

Tea is drunk in every country in the world. Tea is a very free drink. Therefore, tea can carry out various arrangements according to the water quality and gastronomic culture for every country. The countries which often drink tea in Europe are Britain, Ireland, Scotland, and Turkey. Britain's tea with milk is in use, and as introduced before, it is a tea kingdom to the extent that a royal research institute will announce "the way of brewing with delicious tea" in 2003. Irish people consume tea leaves to the extent that it exceeds 2 km per person for a year (the No1 in world). In Scotland, there is tradition which gathers with a family and enjoys tea on a dining room table. The amount of consumption of the tea of Turkey is 150,000 tons in the 4th in the world. Chai tea is drunk in domestic everywhere.

In the Asian bloc, it is a typical place of production of tea, and there is original tea with milk using condensed milk including India or Sri Lanka. It is often drunk in Myanmar. India consumes 70% of the tea produced at home in its country. The most is chai. In Sri Lanka, it has become a part of life, so that tea is served also in an office. A fried dough stick, sandwiches, etc. have a custom united with a full tea hood just like a meal in Myanmar.

Here, I will introduce what kind of thing there is in the teatime of Britain.

Early tea

It as soon as one gets up morning it is full. The head carried out vacantly not having awake out of sleep yet is shapely woken in the flavor of tea. Moreover, there is elevated which improves a bowel movement. Among one day, it could be called the time of the most private tea. This great custom is also being lost in the busy present age.

Breakfast

It is indispensable to tea at British people's breakfast. Toast, cornflakes, bacon, an egg, fruit, etc. which were burned to Kurri Kurri are prepared for the tea in which the mug etc. were fully filled with it.

Elevenses

It is the time of the tea which rests after of a morning hurried time, or the hand of work, and it drinks to a change of air. Before, the tea lady who takes charge of preparations of tea specially was in the company etc., and it was serving tea by the wagon. This tea break is quickly cleared up in about 15 minutes also at a workshop or a home.

Meddy tea break

It is the teatime at the time of an afternoon snack. A comfortable chat is enjoyed the intimate neighborhoods etc. In this case, Cookie, easy baked confectionery, etc. are prepared.

Afternoon tea

It is held as a special thing of a meddy tea break on a holiday. It aims at society and starts around 4:00 p.m. A sense makes table setting good, a menu is also arranged with magnificence, such as sandwiches, a scone, Cookie, and a cake, and conversation is enjoyed. It is considered as beginning that the British 7th generation Bedford duchess Anna Maria bore hungry before supper, drank tea previously around 5:00 p.m., and took the light meal about the middle of the 19th century.

Tea and Food

I eat Cookie and chocolate together mostly, when drinking tea. It is the time of extreme happiness. Is the thing with tea and sufficient affinity sweet? I will introduce the affinity of food and tea this time.

Although there is the word "tea food", there is no word a "coffee food", a "coke food", and "beer food". Affinity soft drink seems to be tea from good.

Considering the history of tea, the British aristocrat was enjoying afternoon tea. It was a light meal for burying the long hungry time of breakfast to supper. Aristocrats were not necessarily solving the ingredient of red chemically then. However, as a matter of fact, the tannin which is the main ingredients of tea makes a part for the fat in a mouth decompose and feel refreshed. Therefore, tea was the optimal when eating the cake fully using butter. It is known well that red wine will flush oil by tannin. Since tannin flushes the fat of meat, red wine is congenial to a meat dish. Although red wine is drunk from this fact to a change of tea, it is not unnatural at all.

When telling tea and food, there is one more important thing. It is the temperature of tea. Congenial food changes by whether tea is cold or warm.

60 ℃ or more …A cake, a tart, other sweets, cheese, etc.

40 to 50 ℃…Chinese food, a Japanese-style dish, cheese, etc.

Eight to 10 ℃…A steak, the French cuisine with main meat, the Italian cuisine,

3 to 5 ℃…Curry, the French cuisine with a main fish, the Italian cuisine, salad, etc.

Tea is not only a Western-style cake but Japanese sweets congenial for a surprising thing. Since tea is felt refreshed rather than green tea, it can taste the sweetness of Japanese sweets comfortably. Since tea with milk has fat more moderately than black tea, it makes light the butter of a Western-style cake, and the fat of whipped cream. That is, it is the principle of flushing thought fat with light fat.

In the United States, iced tea is often drunk during a meal. However, if it is iced tea 5 ℃ or less in the case of a meat dish, fat will solidify on the contrary. Therefore, as for the temperature of tea, about 8-10℃ is right just. Tea contains many tannin like wine. Therefore, affinity with cheese is good.

In addition, whether it is the food which what suits well also according to the kind of tea, such as Earl Grey and Darjeeling, changes. Foundations become important flushing the oil in a mouth. However, it was not necessarily decided completely. Of course, it is free to change the kind and food of tea by an individual's liking. I think that black tea is the most delicious in sweet sweets.

Cultivate of tea leaves

he materials of green tea and tea are the same.

The place of origin of the plant used as the materials of tea is China. Now, it is grown centering on Southeast Asia in the large area. It is divided into the India kind and the China kind. The India kind is called Assam and has a big leaf. The leaf apex is sharp and a color is light green. A leaf is small and the China kind is a size like the half of the　India kind. A leaf apex is roundish and deep-colored. Among these, it is the India kind that it is suitable for tea. Because, since it grows up in the tropics, the tannin which brings about an astringent taste peculiar to tea is generated by basking in strong sunlight fully. However, tea is built also with the China kind.

The difference between green tea, oolong tea, and tea

The tea plant used as the materials of tea is the same as the materials of green tea or oolong tea. An answer is the strength of fermentation. It becomes green tea by how many gathered tea leaves are fermented, or becomes tea. The classification by fermentation is divided into three.

・Tea leaves which are not fermented "imperfect fermentation"

・"half fermentation "which ferments tea leaves to the middle

・"Full fermentation" which ferments tea leaves until it becomes black

Gathering, the tea leaves of immediately are skillful green also in where in the world. Imperfect fermentation tea steams or parches tea leaves after rubbing, prevents fermentation, and becomes a color near tea leaves from the first. This serves as what is called green tea. Half-fermentation tea is made to stop by the middle with fermentation. That is, where only a few is fermented, a color turns into brown. This is what is called oolong tea. Full fermentation tea fully ferments tea leaves.

Completion becomes deep blown. This is tea.

The production method of tea

It gathers, and the tea leaves of immediately are carrying out skillful green, though natural. Does it become the tea finely minced in what kind of process? There are two production methods in tea. One of them is called an "orthodox process."

A procedure is described below.

1,Carrying out.

In order to make it easy to rub, they are dried and carried out and are made to be about in 40-50%, since the just gathered tea leaves contain many moisture.

2,Rub.

Tea is massaged by motion which carries out and adjusts a palm each other for the tea leaves made to be with a machine. Oxidative fermentation starts by this.

3, Twist off.

Tea leaves are finely twisted off by a machine with which minced meat is cut.

4, Sifting out

Fermentation is promoted by sifting out.

5, Fermentation

Air is made to be touched with tea leaves and they are fermented. On the stand which laid the electrically heated wire, heat may be applied artificially, and it may finish for a short time.

6, dryness

In order to put into a drier and to stop fermentation, it is made to dry by a hot wind.

Moisture is made at least 3-4%.

7, Division

The tea leaves which finished dryness are neglected for a while, and temperature is lowered. And a stalk etc. are removed and size and form are prepared.

8, Completion

Tea leaves are filled in a box and it is completed. All the processes are ended in about about 13 hours.

Dispute of British Tea!

In home Britain of tea, there was a certain dispute about tea long. "How to brew the most delicious tea some. " it says. If it is called British tea, it will be tea with milk. The treatment of milk was more important than how to brew black tea. The home magazine" family economist "proposed how to brew delicious tea first in 1848. However, in the book, how to brew black tea was not written in detail about milk with the theme. The writer known as a tea maniac that George Orwell 11 articles of their opinion were announced. He said the turn of tea and milk clearly " tea the point and milk later " it carried out. The quantity of milk is behind put in because the quantity of milk can be adjusted. Moreover, it was opposed to use of sugar for the reason flavor falls.

When the dispute of tea was tinged with heat, the brand leaders of tea also participated in the argument and heaped up. Jackson which is a rival of Twining announced the theory of 9 articles. However, although milk declared Twining to be the point, which did not declare Jackson whether it is the point.

Thus, the dispute of British tea had the leading idea of "milk in first." And as for the Undrew Stypury doctor, "milk concluded the idea of the point ". In June, 2003, British royal Chemical Society packed the way of brewing with delicious tea into 10 articles. A British royal science association is a global organization which consists of broad specialists regardless of the inside and outside of British. He announcement of the so-called official recognition of a royal family "milk and tea the problem which the point or "came to an end.

I will explain milk a little in more detail about the reason put in previously. Temperature will become hard if milk protein denatures exceeding 75 ℃, creaminess is lost, a sulfurous smell also comes out and a scent also worsens. Since the quantity of the tea which touches hot tea is slight if milk is poured out previously, as for progress milk protein, a temperature change does not denature little by little, but flavor is maintained. These 10 articles that can be referred to as formal have become the center of attention as a globally new topic including Britain.

How to brew full perfect tea

1. Put fresh soft water into a kettle and apply to fire.

2. While waiting for water to boil, with the microwave oven, heat the teapot made from pottery into which the water of 1/4 cup was put for about 1 minute, and warm it.

3. At the same time as it boils, throw away the water of the teapot heated with the microwave oven.

4. Put in tea leaves to a teapot at a rate of one cup of teaspoon per one cup of cup.

5. Bring to the kettle which has boiled the teapot and fill on tea leaves with hot water with sufficient vigor. It steams for

6.3 minutes.

7. A teacup uses the thing made from a china, or your favorite thing.

8. While it has been first cold, fill a cup with milk, and continuously, pour out tea until it becomes the tone which seems to be rich and delicious.

9. Add sugar at the end and take out taste. It drinks at the temperature of

10.60-65 ℃.

Tea and Water

There are many people who say that the tea drunk in Britain is delicious. Is it a problem of feeling? Answer is in water. Any drinks of the influence of the water used as materials are large. Tea is also as important for what kind of water is used and that which is as tea leaves.

Water is divided into hard water and soft water by the quantity of the mineral contained. A mineral shows calcium and magnesium here. The "hardness" often written to mineral water here will be explained. How to determine hardness by a country differs. Japan and the United States define as hardness what transposed the quantity of calcium and magnesium to the amount of calcium carbonate. If hardness is high hard water it will become soft water if small.

Europe is classified into hard water and Japan is classified into soft water. Therefore, even if it uses the same tea leaves, the flavor of the done tea is different in Britain and Japan. Calcium combines hard water with tannin, the color of tea becomes black, and an astringent taste and a scent become mild. On the contrary, there is the astringent taste of tannin in soft water, it remains as it is, and a color also serves as thinning. Probably, it is good to use properly by liking of those who drink, since it cannot decide that which is good.

Next, there is the question can I use tap water? If tap water removes bleaching powder, the tea also with delicious tap water will be brewed. Therefore, in the case of tap water, it becomes the point to take out water with sufficient vigor from a faucet, and to include much oxygen. Since the quantity of oxygen is insufficient when using mineral water, after opening, it is good to often shake.

Moreover, there are tips also in how to boil water. It is important after all that oxygen is fully contained. Underwater oxygen will be lost if it is made to boil completely.

Probably, it is good to stop fire, when air bubbles become larger and larger while boiling water, and the surface waves violently.

Conclusion

Tap water

When using tap water, in order to include as much oxygen as possible, water is taken out with sufficient vigor from a faucet.

Fresh water

The water in a kettle and a pot has little quantity of oxygen. It is better not to use for tea the water neglected for 5 hours or more.

Mineral water

Since oxygen is hardly contained, the mineral water immediately after opening takes in oxygen by often shaking and making air touched.

Thus, only water is not observed, either the back of tea is what deep. Since I live in Japan, I have not drunk tea using hard water. I purchase mineral water shortly and think that I will brew tea. The taste of the tea which is different also in when will surely be able to be enjoyed. I would like to drink tea!

How to brew delicious tea

I will introduce the way of brewing with delicious tea this time. Probably, it is good to also try the method of brewing by a pot from tea leaves, in order to carry out skilled of the original delicacy of tea, although delicious tea is breaking by these days but also by the tea bag.

I will consider the quantity of tea leaves first. The expression "One for me and One for pot" is one of a certain expressions least recently from Britain. This is tea leaves of one cup of teaspoon an object for pots in the object for itself, and one more cup. That is, the tea leaves of +one cup of number will call it a proper quantity. However, probably, it is also good to change the quantity of tea leaves according to the kind of liking or water.

Next, how long should it wait, after filling tea leaves with hot water? It is not an overstatement although the clever right and wrong of tea are decided by how to take this time. When it is fine tea leaves as a near standard, 5-6 minutes are right just in case of coarse tea leaves for 3 minutes.

The thing it is better to master by all means is "jumping." Jumping is an up-and-down motion of tea leaves which takes place within a teapot. Tea leaves are uniformly mixed with hot water by this, and the taste, aroma, and a color can extract wonderful tea.

The conditions for starting jumping should be high temperature, so that a convection takes place to that there is oxygen sufficient in hot water, and hot water. Therefore, although it is not necessary to care about tap water, probably, in the case of mineral water, it is good to use, after shaking. It is a point for not making it boil etc. too much to include oxygen fully. 95-98 ℃ boiled about temperature is the best. Probably, it will be better to have warmed the pot beforehand. The rest only pours out boiling water with sufficient vigor. Don't stir with a spoon.

An actual procedure

1, A kettle is filled with ? water with sufficient vigor, and water is boiled. It is careful not to make it boil too much.

2, Tea leaves are put into the teapot Warmed. Foundations are +one cup of number.

3, Hot water is poured out with sufficient vigor from on 20-30 cm of a pot.

4, It covers, if it checks that tea leaves have appeared.

5, It steams doing keeping warm of. 5-6 minutes are good in case of coarse tea leaves in case of fine tea leaves for 3 minutes.

6, It flows into a cup, filtering tea leaves.

7, A pot is poured out swaying up and down lightly.

What cup or when pouring collectively, it is careful of every cup to become the same depth.

It will be careful of the above point and I will make delicious tea.　Have a good tea time!

Black tea and chemistry

When tea went into Britain from China about the middle of the 17th century, the effect as a medicine was emphasized considerably. The gout by excessive drinking of beer was much in fashion in Britain. Attentions gathered for tea with much effect, and it was called "a mystery East medicine." My speciality is chemistry. Then, the chemistry goods included in tea were observed this time. I will introduce the ingredient included in tea to the body for every good ? ingredient.

Tannin

Although some effect of tea is various, tannin takes the lead. Tannin decomposes neutral fat and large-plays an active part, preventing overweight, lowering the concentration of cholesterol, or lowering the blood sugar level. Although tannin is contained in all the plants, there is most tannin compared with other tea. Moreover, since tannin is a kind of polyphenol, a motion of active oxygen is controlled. Although active oxygen is a substance which opposes the disease germ containing from the outside of original, when it increases too much in a body, it is a substance which damages a cell and causes cancer and apoplexy.

Caffeine

It is a substance with a role important for the next of tannin. Although it is famous that an effect is to awake sleepiness, otherwise secretion of gastric juice is promoted and there is work which stimulates appetite or improves the condition of gastritis. In fact, the diuretic effect by which bad-fellow treatment is carried out is also one of the important effects. Although caffeine is famous only in about coffee, in fact, the way of tea contains many caffeine. Moreover, if caffeine heats, it will become gas. For this reason, many caffeine is contained also in except from espresso for weak coffee. Probably, it is good to awake sleepiness to try by all means.

Areavinsgarede

Areavinsgarede which becomes the red origin of tea has a strong bactericidal action. Growth of the bacillus leading to athlete's foot can be pressed down. Probably, it is good to wipe the affected part with a tea bath and tea.

Conclusion

・The stomach and intestines is prepared.

Tannin and caffeine strain the stomach, many gastric juice is secreted, and digestion becomes good.

・Appetite also increases by a digestive function being activated.

intestinal inflammation is suppressed it works.

・Cholesterol and blood pressure are prepared.

Cholesterol is permeated and crowded in an artery and becomes hard. Tea lowers cholesterol and tannin drops too high blood pressure.

・Sterilization of athlete's foot

・Diabetes

・Prevention of food poisoning

Food poisoning takes place by breeding of bacteria, such as coliform bacillus. In coliform bacillus, catechin prevents breeding with powerful sterilizing properties, and serves as prevention of food poisoning.

・Cancer

A lymphocyte is activated and division of a cancer cell is suppressed. Research is advanced in Japan and the United States.

・Prevention from overweight

If it exercises lightly after drinking tea, tannin will make energy metabolism of fat active.