There are an unforeseeable number of tea varieties, and they differ
from each other not only by raw materials, but also by the degree of
fermentation, and also by further stages of processing. In addition to
leafy, the tea industry offers other types, such as granular and tiled
tea.
Differences of leaf tea from granular can be briefly expressed with the
following phrase: granular tea — for fortress, leafy — for aroma.
Essentially, granular tea and tea in leaves have the same raw material
at the base. The whole difference will lie only in the way the tea leaf
is processed.
The production of granular tea is carried out according to the following
technology: after the oxidation process, the leaves are scrolled through
special devices — welds. In them, the leaves are cut and twisted into
balls.
The advantage of this technology is economy - as a result of granulation
of waste is less than after the production of leaf tea. In addition,
this method implies the use of not only the first three leaves of the
tea branch, but also the fourth and sometimes the fifth leaf.
The drink from such tea is stronger and more rich, but not very
fragrant.
Tea granules can be of different sizes. The smaller they are, the faster
the tea is brewed, and the more saturated it is a shade of infusion.
Fans of slightly less strong tea can be recommended granules of larger
size.
Regardless of the size of granules, STS tea is always more fortress than
the usual leaf. This means that the brews should be taken less than
usual. If traditional bayhogo (crumbly) tea is brewed at the rate of one
teaspoon for each cup plus one more - for the coil kettle, then in the
case of granular tea the formula is different. For every two cups, one
teaspoon (with a slide) of dry brew should be taken.
In the gourmet view, granular tea cannot be recognized as a quality
drink. In fact this is far from the case. It's much more important to
pay attention to what raw materials were used to produce it. In the
event that the gathering time of tea leaves is observed, there is no
violation in their processing and storage, then tea in the form of
granules may well rival the leafy version.
Granulated tea is very convenient to use when there is no time for a
long tea party. It is ideal for office or road snacking, especially
since if necessary, if there is no custard teapot, it can be brewed
without problems even in the most ordinary cup. At the same time, a
strong and rich infusion of granulated tea has a rich full taste and has
a strong tonic effect.
Leaf tea does not undergo such treatment as granular. It is less strong
and tart than tea in granules, but it has a more pronounced aroma and
smell of the tea leaf from which it is produced. For the production of
leaf tea, we try to use the highest and youngest leaflets, which contain
the maximum number of useful trace elements.
Leaf tea requires a longer brewing time than granular. Leaf tea costs
more than similar granular.