India is the largest producer of black tea in the world and the third largest importer after Kenya and Sri Lanka. It ranked second in tea consumption volume and is recognized internationally for its teas Darjeeling, Assam and Nilgiri. This country produces the greatest amount of tea consumed in England, forming part, for example, mixing Inglés Breakfast.
The importance of tea in India goes back generations traditions associated with medicinal use, such as Ayurvedic. Since then, tea has been mixed with herbs, spices and other ingredients to bring different benefits. In India tea is consumed throughout the day, but is especially popular in the middle and late breakfast.The traditional preparation is the most common masala chai, black tea mixed with spices, milk and sugar, but kadak chai is also consumes very concentrated and bitter black tea and chai malai ke sea, to which is added fresh cream
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South Africa is the main producer of rooibos, a shrub that is grown north of the Cederberg region, whose leaves are used to make a charitable and rich infusion.The rooibos may be prepared as tea, boiled directly or allowed to stand for hours or even days for its sweet taste with notes of wood not altered. For its nutritional benefits, it is consumed by adults, youth and children who tend to take it with milk and sugar. Currently, many coffee shops in South Africa have experienced and implemented techniques from coffee to obtain concentrated rooibos extract to meet their demand. Rooibos has become an attraction for local people, but also for thousands of people around the world.
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The specialty of this island south of India, is the cultivation of black tea; most of its inhabitants live and work around the tea industry. It is the third largest production after India and Kenya, and the largest exporter in Europe, Japan, USA and Australia.
In Sri Lanka there are six main tea growing regions: Nuwara Eliya, Dimbula, Uda Pussellawa Kandy, Uva Province and Southern Province. There, women of all ages gathered and skillfully and quickly selected tea leaves.
Sri Lanka tea is exported throughout the world with its hallmark of quality: Ceylon tea. One of its main characteristics is that its leaves are rolled and roasted to coal, causing an oxidation process that gives it a different flavor peculiar, plus a deeper color and an intense aroma. Tea consumption among the inhabitants of this island has become an essential part of their culture. Usually, they take it very sweet and warm milk.
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Surrounded by rivers, thick fog and mists grow major crops of green tea in the provinces of Japan. The low light plants receive reduced astringency and enhances the flavor of the leaves, so, in cultures that lie at low altitude and, therefore, receive more light, the bushes are covered with reed or straw curtains to enhance the nutrients absorbed by the roots.
Green tea is the quintessential Japanese variety. Even as the world leader in growing this type of tea, Japanese exports only 2% of its annual production, but consumption among its population is huge: an average Japanese consumes 1.9kg of tea and it does so without sugar or milk, cups Without handle. They take several cups a day and any place is appropriate for a cup of tea; It can be found in virtually all restaurants, vending machines, kiosks, shops and supermarkets.
Japan carefully preserved their ancestral traditions, especially those that have to do with tea. Culture and importance around this drink is such that there are schools and centers specializing in teaching Chanoyu, the great tea ceremony, a long, slow ritual involving movements, acts and tunes around this infusion. The ceremony is performed under the four principles established by the master Sen no Rikyu: harmony, respect, purity and tranquility, and usually it takes place at home or in tea gardens.
Japanese tea tradition has brought a lot of accessories for their preparation and consumption among which the Kyuusu, Houhin and wrought iron teapots and bowls and different tools of their own traditional ceremony.
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Argentina currently produces about 60% of yerba mate in the world, and each of its inhabitants consume, on average, 6.8kg per year, equivalent to one hundred liters per year.
Yerba mate consumption data before the arrival of the Spaniards in Argentina, who in the seventeenth century were responsible for expanding consumption in Misiones and Corrientes, in addition to other countries such as Paraguay and Brazil. Between the nineteenth and twentieth centuries, the tree began to grow dull industrially, thus opening the way to modern plantation systems. In 1930 Brazil turned its interest towards the production of coffee, leaving Argentina as the largest producer and consumer of yerba mate, activating the economy of the province of Misiones, where the Jesuits had most of its plantations.
The matt priming is the traditional way of taking this infusion, and has become an essential part of the culture of Argentina. This tradition is synonymous with social interaction and involves taking mate with a bulb (metal straw) inserted in a matte fact pumpkin, wood or metal. The mate is "primed" with hot water and you can add sugar, orange peel mixed with herbs such as chamomile or mint.The frozen version is often add lemon juice.