{"id":255,"count":133,"description":"\r\n

Tea \u2013 a brew that connects the world<\/strong><\/p>\r\n\r\n\r\n\r\n

Tea is more than just an infusion. It's a daily ritual, a tradition, a culture, and a history tied to climate, geography, and people. It's made from the leaves and buds of a bush. Camellia sinensis<\/em>, which grows best in the warm, humid climate of South and Southeast Asia, between the Tropics of Cancer and Capricorn. Cultivation reaches up to 2,400 meters above sea level \u2013 the higher the altitude, the slower the plant growth, but the more intense the flavor and aroma.<\/p>\r\n\r\n\r\n\r\n

Although tea originated in China, the beverage has taken the world by storm. From the Japanese tea ceremony to the British tea time<\/em> \u2013 Tea has become part of culture, tradition, and hospitality. In Morocco, it is obligatory served with mint and plenty of sugar, in Turkey \u2013 in small glasses, and in Tibet \u2013 with yak butter and salt.<\/p>\r\n\r\n\r\n\r\n

It all begins with carefully harvested buds and young leaves. In China and Japan, this is done 3\u20135 times a year, and in India, up to 15 times, thanks to the bushes' faster regeneration. Spring harvests, known as the "spring harvest," are particularly prized. first flush<\/em> \u2013 considered the most noble.<\/p>\r\n\r\n\r\n\r\n

The Polish name "herbata" comes from the Latin Herba Thea<\/em> \u2013 \u201ctea herb.\u201d There are two main versions of the name used worldwide: ch\u00e1<\/em> (China, India, Russia) and these<\/em> (Western countries) that spread along ancient trade routes.<\/p>\r\n\r\n\r\n\r\n

Tea types vary in their degree of processing. Processes such as withering, oxidation, drying, and fermentation determine the leaf color, infusion intensity, flavor, and properties of the tea. The more delicate the processing, the milder and more subtle the tea's profile\u2014as in white or green tea; the more advanced the process, the deeper the color and stronger the aroma, as in black tea or pu-erh tea.<\/p>\r\n\r\n\r\n\r\n

We distinguish teas such as:<\/p>\r\n\r\n\r\n\r\n