Beem CLASSIC SELECTION TEEKANNE Guide Rapide page 27

EN
Black Tea
•
Black tea is either picked only when the tea leaves are fully
mature (leaf tea, orthodox production) or the tea leaves are
harvested by machine and chopped up (broken tea, CTC
production). The tea is then withered, rolled and undergoes
a complete fermentation process.
•
Black tea contains lots of caffeine, also commonly referred
to as theine, as well as lots of other ingredients (e.g. magne-
sium, Vitamin B1 and B2, calcium, fl ouride and many more).
•
For black tea, the teapot should always be preheated so
that the tea obtains a more intense fl avour.
•
You use approx. one heaped teaspoon (2 g) per cup or one
tea bag for 1 – 2 cups.
• Place the tea in hot, freshly boiled water. The ideal tempera-
ture is 90°C – 95°C.
• Allow the tea to infuse for 3 – 5 minutes. After 3 minutes of
infusion time, the tea is invigorating but after 5 minutes it no
longer is. Black tea usually becomes bitter if it is infused for
more than 5 minutes.
•
To emphasise the fi ne fl avour of black tea, you should
always pour a little sugar or ideally rock candy into the tea.
Green Tea
• After the withering of the leaves, green tea is briefl y heated,
roasted or steamed to prevent the fermentation process.
This ensures that the tea also retains all its active ingredients.
• Like black tea, green tea also contains caffeine, but much less
of it. In addition, it also contains catechins, from which the
tea gets almost all of its health-promoting effects. But they
are also responsible for the tea's slightly bitter taste.
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