Tea: what are multiple tea infusions?
|Tea: what are multiple tea infusions|
The Chinese people are drinking tea for more than 4000 years and discovered a considerable amount regarding the benefits of high-quality leaf tea during this time.
Tea has got numerous health benefits. Studies have reported that tea has got the power to reduce Low-Density Lipoprotein (LDL) or bad cholesterol. It also increases the good HDL cholesterol. By lowering the LDL, tea reduces the chance to form plaques inside your blood vessel (this, in turn, reduces the risk of having a heart attack or stroke); tea has anti-cancer property also. Polyphenols present in the tea infusion lower the chance of cancer in the breast, colon, ovary, and urinary bladder. Tea helps to regenerate the pancreatic beta cells, thus it also helps to fight against diabetes. Scientists have also experienced that injection of catechins (one of the polyphenols present in the tea) into laboratory animals reduced the chance of liver carcinoma. EpiGalloCatechin Gallate (EGCG), another ingredient present in tea is a powerful antioxidant. It significantly slows down the aging process in our bodies.
The Chinese perfected the processing of tea leaves (Camellia sinensis) and the progress of different varieties of tea. Tea is prepared by infusion technique. They have also perfected the correct infusion methods that guarantee a perfect cup of tea.
At present, many Chinese and other tea-drinking people throughout the world employ multiple infusions of whole tea leaves as a quality, cost-effective means to enjoy tea. The concept of multiple tea infusion points to that high-quality whole-leaf tea is infused with clean water more than a single time but the ultimate tea drink will not lose any flavor or quality. It is in fact an economical way to relish a quality tea experience and multiple infusions reduce the cost of high-quality loose-leaf tea radically.
So, what is necessary to make multiple tea infusions? It requires any kind of best quality whole leaf tea and uncontaminated water – that’s all.
Whole-leaf tea that is cultivated in a premier tea garden and appropriately plucked at the most suitable time is the basic requirement for multiple infusions. After plucking, the leaves must be processed by the time-honored and conventional method where the integrity of the leaf tea is preserved. Leaves processed by the commercial CTC (cut, tear, cut) technique are used to prepare most of the tea bags. It will surely not produce quality multiple tea infusions. It is virtually unattainable to make multiple infusions from most tea bags available in the market or lose low-quality leaf tea without causing ample degradation of taste and flavor.
Most of today’s supplied water contains contaminations that not only wipe out the taste of quality loose-leaf tea but are harmful also regarding our long-term health. Many packaged drinking water is also not fit to produce a quality cup of tea. While selecting the water to brew tea, you can try purified water made by the distillation/ozonization method that produces purified water with a light and fresh taste.
If you enjoy a good quality cup of tea and want to get the best worthwhile purchasing tea, search for tea leaves made from the highest quality leaves, which are plucked and processed conventionally. This will make you ready to make multiple infusions of your desired tea and considerably reduce the overall cost. Add clean water while brewing and your tea-drinking experience will be guaranteed. After all, 4000 years of Chinese tea drinkers can not be wrong.