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Tea in Lenzburg
It's Teatime GmbH
It's Teatime GmbH
Tea in Lenzburg
Gallery (11)
- MondayClosed
- Tuesday9:00 to 12:00 / 14:00 to 18:30
- Wednesday9:00 to 12:00 / 14:00 to 18:30
- Thursday9:00 to 12:00 / 14:00 to 18:30
- Friday9:00 to 12:00 / 14:00 to 18:30
- Saturday9:00 to 16:00
- SundayClosed
- MondayClosed
- Tuesday9:00 to 12:00 / 14:00 to 18:30
- Wednesday9:00 to 12:00 / 14:00 to 18:30
- Thursday9:00 to 12:00 / 14:00 to 18:30
- Friday9:00 to 12:00 / 14:00 to 18:30
- Saturday9:00 to 16:00
- SundayClosed
- Monday
It's Teatime GmbH – Contacts & Location
Description
About tea
Tea, a healthy pleasure!
Every story that spans thousands of years begins with legends. So it is with tea. First and foremost, it was monks who cultivated tea in their monastery gardens and spread their knowledge around 5000 years ago.
The tea is obtained from a shrub or tree: The two original plants, Thea Sinensis and Thea Assamica, belong to the camellia genus and are originally semi-shade plants.
The bushes are regularly pruned for cultivation. The plants need a tropical or subtropical climate to thrive, up to an altitude of 2100 m above sea level. The variety of flavors of the tea is also significantly influenced by the amount of sunlight, the soil conditions and, of course, the season (harvest in spring, summer or autumn) and the type of processing.
The largest and best-known tea growing regions are in India, Sri Lanka, China and Japan.
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The tea plantations on the southern slopes of the Himalayas are among the most renowned tea-growing regions. The special location at the foot of the mighty eight-thousand-metre peaks and the special climatic conditions develop this flowery, tangy aroma. Darjeeling, also known as the "champagne of tea", grows up to an altitude of 2300 meters. The more than 80 plantations have wonderful names such as "Margaret's Hope", "Rishehat", etc.
The Assam teas come from the largest contiguous cultivation area in the province of the same name in the north-east of India. The climate here is predominantly tropical. These strong, malty black teas are also quite compatible with our chalky water. Assam tea often forms the basis for tea blends and flavored teas. Today, there are over 2000 different Assam plantations with beautiful names such as "Mangalam" or "Mokalbari".
Ceylon teas (from what is now Sri Lanka) grow at altitudes of 1000 m to 2000 m. Tea cultivation is closely linked to the English colonial period. This is another reason why many traditional English tea blends contain Ceylon tea. The taste is tangy, with a light citrus note. The play of colors in the cup ranges from golden yellow to the typical copper colors to bright red. The best-known tea-growing districts are Dimbula in the west, UVA in the east and Nuwara Eliya at an altitude of 2000 m.
Black teas from China are described as soft, light teas. The Middle Kingdom is regarded as the birthplace of tea and can also call itself the largest tea producer in the world. A special feature of Chinese teas is that they are not sold under garden names (such as Assam), but are given wonderful names that describe the place of cultivation or the appearance of the tea.
Even today, high-quality tea is still harvested by hand by tea pickers and then gently processed. This processing method is known as "orthodox". By the way: an experienced tea picker harvests up to 25 kg of fresh tea per day. This yields up to 6 kg of dried, finished tea. To ensure good quality, only the bud with the two uppermost leaves is picked: "two leaves and one but."
Only Japan has perfected its mechanical harvesting methods so that the tea does not suffer any loss of quality as a result.
In Japan, the tea leaf is steamed (with water vapor) for ½ to 3 minutes after harvesting to prevent the leaf from fermenting. The fine Japanese green teas taste grassy fresh to slightly sweet. In Japan, green tea is considered the state drink.
In China, on the other hand, iron pans are used to heat the tea leaf. Chinese green tea tastes rather smoky and strong.
The unfermented green tea leaf contains up to 400 ingredients. Caffeine, tannins, vitamins, minerals and fluorides are important to mention here. Did you know that the caffeine in tea has a delayed, but longer-lasting effect and does not affect the cardiovascular system, but "wakes you up"?
Between the fermented black teas and the unfermented green teas, there are also semi-fermented teas: the rather rare yellow tea and the remarkable oolong tea. The latter is mainly produced in Taiwan (formerly Formosa) and China. Its taste is described as bready, nutty and soft overall. It can be green or rather black (strength of fermentation).
White tea is almost never fermented. This tea is the finest that a tea bush produces. At the same time, white tea is also the most natural, as it is only dried in the sun. This process produces a mild, sweet taste. In ancient China, white tea was reserved exclusively for the emperor! It gets its name from the white fluff that covers the buds.
Tea awakens the good spirit and wise thoughts.
It refreshes the mind. If you are depressed,
Tea will cheer you up.
Shen Nung (around 2,800 BC), Chinese emperor
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