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The Aromatized Teas
There are many kinds of the aromatized teas, which are not teas,
actually, but rather separate independent drinks. The problem if
we should consider the aromatized teas to be special grades of tea
or separate drinks is a subject of much controversy. Evidently,
it depends on the way and degree of aromatization. Here are the
ways of aromatization:
1) Synthetic aromatization.
This way of aromatization is the most harmful for health. For example,
the synthetic strawberry syrup may be used. Such syrup may be also
used in the production of the sweets, soap, tooth-paste etc. One
of such teas is Pickwick in paper-bags. Never buy such teas, especially
if they are cheap. They are 100% harmful for your health.
You may determine the synthetic aromatization by its strong and
steady aroma. Even good natural aromatizers don't have such kind
of aroma. This way of aromatization is used for the leaved teas
and teas in paper-bags. 2) Natural aromatization with the help of
extracts.
Technically it is rather easy: the fruits of bergamot, for example,
are put under the press. The obtained solution must be condensed
or extracted. This oil is dripped in the raw material, which is
being dried. The famous tea "Earl Grey" is made in this way.
Here everything depends on the accuracy of dosage. If the smell
of the scented oil is very strong, it may spoil the delicate aroma
of the essential oil of the tea. Many firms, even Ahmad, very often
exceed the dosage of such oils. It is necessary to scent the packing.
If the aroma is very strong when the packing is not open, the dosage
of the oil is exceeded.
 The
most famous among such teas is the grade "Earl Grey", aromatized
with the oil of bergamot. The concrete recipes of different firms
vary in the quantity of the bergamot oil, and in the grade of tea,
which was taken as a basis for this tea. The strongly aromatized
"Earl Grey" is marked as 'double'. The more high-grade the tea taken
as the basis is, the more delicious "Earl Grey" is.
Except "Earl Grey", the teas are also aromatized with the essential
oils, extracted from different citrus plants (lemons, for example).
Some teas are aromatized with menthol or rosemary.
3) Natural aromatization with the help of the leaves of other plants.
In the process of drying of the raw material it is mixed with the
flowers of jasmine. They dry up together (the moisture must not
be more than 3-5%). After this the twigs of jasmine are withdrawn,
but the aroma remains. Sometimes there are several leaves of jasmine
left in tea.
 This way
of aromatization is the best. The tea absorbs as many essential
oils, as it is able to. Even the yellow teas of high quality (Pouchongs)
are aromatized in this way. This way doesn't spoil, but emphasizes
their natural aroma. In China the flower teas of a high quality
are marked as Yin Hao.
While choosing the Chinese jasmine tea it is necessary to be very
attentive, because there are many varieties of such teas - from
the cheapest ones, where the flowers of jasmine are used to conceal
the low quality of tea, to the very expensive, which have delicate
aroma. There is one more problem with this way of aromatization.
There are not many plants, which may give their aroma without distorting
the natural aroma of the tea. If the technology of drying is broken,
some averaged berry and fruit scent appears. For such aromatization
the exotic spicery (cloves, cinnamon, cardamom) and usual grasses
(mint, camomile) are used.
4) Natural aromatization with the help of the branches, berries
and leaves of other plants.
The first three ways don't influence the appearance of the tea.
The fourth way assumes the additional inclusions to the tea: berries,
branches, leaves and so on.
Such aromatization may be done in two ways:
a)
the additives are put into the dry tea;
b) the additives are put into the tea in the process of brewing.
The first group includes the flower and fruit teas, which actually are not teas any more. The second way is more popular.
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