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Dark Tea and its benefits!!

Dark tea (also known as post-fermented tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed). The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is Pu-erh, produced in Yunnan Province, and the Anhua black tea produced in Anhua County of Hunan Province. Dark tea is unique because it is the only deliberately aged tea that undergoes a...

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Green Tea History, Steeping process and Production.

Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. Green tea originated in China, but its production has spread to many countries in Asia. Several varieties of green tea exist, which differ substantially because of the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. History: In about 600 AD, the most important book regarding tea was written in China. Lu Yu was the author of Cha Jing, or Tea Classic. The book is an important document both for historical purposes and as an insight into the lives of a country which introduced...

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