TYPEBASE4 INDEX >> BEVERAGE >>
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SCIENTIFIC NAME: CAMELLIA SINENSIS
FRANCAIS: LE THÉ/A BRASSÉ/PRÉPARÉ AVEC DE L'EAU ROBINET
All tea plants belong to the same species but varying climates, soils, etc. combine in different ways to create a plethora of distinctive leaves. The processing of those leaves is responsible for the individual characteristics of each tea. Leaves are sorted by size - those that are young and tender are superior to older, coarser leaves. Black, green and oolong tea are the main types produced during processing. Black tea comes from leaves that have been fermented before being heated and dried. Such leaves produce a dark reddish-brown brew. Black teas are graded according to the size of the leaf; orange pekoe describes leaves that are smaller than the medium-size coarser PEKOE leaves. Although black tea flavors vary, most are more assertive than those of green or oolong teas. Among the more well-known black teas are DARJEELING, english breakfast and LAPSANG SOUCHONG.
Serving Size Analyzed: 1 cup (8 fl oz)
GRAPH 1 (ABOVE). Total Calories (2) as part of a 2200 calorie daily dietary intake.