History of Tea
It all started in China in 2167 BC. There are several tea-drinking tales. The only written evidence of tea that has been passed down to this day, according to others, is the Shen Nung Emperor of China’s: “Cha-Ching” Classic Tea Literature is the world’s first tea treatise.” Tea’s roots, cultivation, development, and quality are all discussed. drinking method Tea-making equipment and tea ceremony traditions For centuries this book became the basis of Chinese education. During the Sukhothai period, during the cultural exchange with China, it was discovered that he had been drinking tea with everyone. There is no proof of how or when it was imported, but according to Mr. La Loubert’s letter, it was imported in the Sukhothai period. Thai people have been known to drink tea since King Narai the Great’s reign. Thai people were drinking tea at the time, so they chose to brew tea and drinking tea like China without sugar to welcome tourists.
History of Tea in Thailand
Tea trees were originally in Thailand for a long time, they were known as “Ton Miang” or “the Assamese Cha” Found in forest zones in northern Thailand. It is called “The Thousand-Year Tea Tree” and can be found in the high mountains of Phrae and Nan provinces. Miang utilization will be tied together and after that steamed or marinated. Well known to eat when free or whereas working Giving a feeling of restoration It is accepted that tea has been in Thailand since the Sukhothai period.
As for the Character evidence that Thai people drink that tea, to begin with, showed up within the year 1687 in the reign of King Narai. La Loubert, the French minister, recorded that “The Siamese, Thai people drink tea for peace of mind and chatting, Siamese individuals in the city have a tradition of serve tea to the visitors.” This appears that tea has been a part of the Thai way of life since the Ayutthaya period.
Have you ever wondered why tea is only available in Thailand’s northern regions? Tea production is rare in the East and other parts of the country. This is based on the fact that climate, water, and soil conditions have a significant impact on tea quality and yield. The North has a rugged landscape and a nice climate. The temperature will affect the tea’s quality, especially its aroma and flavor. The higher the area is, the colder weather and the constant temperature are almost all year round. This is the reason it is found that a lot of tea is grown in the north. The higher the area is, the colder weather and the constant temperature are almost all year round. This is the reason it is found that a lot of tea is grown in the north. Thailand’s farm, tea development, and tea industry growth Mr. Prasit and President Pumchusri founded Bai Chata Mountain Company Limited in Mae Taeng District, Chiang Mai Province, in 1937 and built a small tea factory. By purchasing fresh tea leaves from villagers who specialize in it, but they face various challenges. Later in the same year, in 1939, two Pumchusri siblings solved the problem of the lack of raw materials by starting their own tea garden and planting native tea seeds. Kaeng Phanthao is close to a tea garden. Chiang Mai Province, Chiang Dao District And has continued to expand the city to accommodate more and more people. Following that, in 1940, the government started to take a more active role in supporting industrial growth. Thailand has become one of the world’s top-quality tea sources due to government support and the processing and distribution of tea seeds and informed people from Taiwan to help with the development of tea plantations and production, and come to explore and introduce techniques for tea industry production at the request of the Department of Agriculture. Sending academics from the Department of Agriculture was the example. Visit a tea plantation and experience a tea production fair. He has returned from India and France to support and grow tea plantations and processing. To have high-quality goods and to process them in accordance with industry standards Farmers and tea factories had a good start-up until now.
The tea production process in Thailand
There are two varieties of tea produced in Thailand: Assam tea and Chinese tea, both of which have different production processes as follows.
- The production process of Assam tea or tea Miang
1.1 Selection of tea leaves
Often take the tea leaves from the branches and place them in the baskets or sacks that have been prepared. There are simple steps like the villagers’ way. Not complicated as follows
1.2 Tea drying
Before being put into a roaster or ground, the tea leaves will be dried until they have withered and changed color to brown.
1.3 Tea leaves become roasted
It really is possible to use new tea leaves. Put another way, tea leaves that have been dried and roasted with heat to make them smell nice.
1.4 Tea leaves are ground
Sun-dried or roasted tea leaves should also be crushed and ground. It will likely be mixed corn or other herbs at times.
2.Chinese tea production process
Chinese tea comes in many different of flavors. Green tea is not aged in any way. Oolong tea is a tea that has been partly aged. Black tea, on the other hand, is fully aged. There are numerous unique and complex processes in manufacturing that necessitate people with specific experience and skills to manage each stage of the process, as follows:
2.1 Gathering tea leaves
Just use the young shoots. Tea should be stored with bare hands only from the buds and second leaves to ensure the highest quality. It should be collected in the morning between 8:00 and 10:00 a.m. to guarantee that it is fresh and nutrient-dense. The tea trees that have been harvested are pruned. The third month of selection has come to an end.
2.2 Exposure to the sun
The tea leaves have a moisture content of 75-80%. Inversion of the tea leaves to be exposed to sunlight on the patio, which is followed by another layer of green and tea leaves twice every 45 minutes. In order for the tea leaves to be evenly equal, at this stage, the tea leaves will begin to send out fragrant kut.
2.3 Tea dehydration and tea massage
Allow tea leaves to dry in the shade after being exposed to the sun. Temperature and relative humidity are controlled in a room. It is around 20 degrees Celsius below. Between the indoor drying and the outdoor drying, it takes 6 to 8 hours. A specific device will be used to shake the tea. Enable for partial fermentation. Catechins bind together and form a fusion, a substance that gives oolong tea a different color, aroma, and flavor than green tea.
2.4 Tea fermentation
It is a step in the process of making black tea. It is a continuous process that begins with anesthesia. The tea is then massaged before being heated to stop polyphenol oxidase, resulting in a variety of aromas, colors, and flavors depending on the chemical composition of the tea and the manufacturing process. The tea can turn black as a result of fermentation. But if it is fermented for too long, it will spoil the taste of the tea.
2.5 Roasting tea or steaming tea
It takes 5 minutes to roast each time at a temperature of about 250 – 300 degrees Celsius to remove the polyphenol oxidase enzyme, which prevents the fermentation of the tea and expels the moisture.
2.6 Tea massage
Put the tea from the cloth wrapped in a molding machine to compress for 7 to 8 minutes, then knead it for 20 to 30 seconds, then repeat fifty times with a dryer adjusted to 80 – 120 degrees Celsius. Shrinks in lumps and becomes smaller. And, the cells in the tea should be broken. As a result, the different compounds in the cells flow out, covering the various parts of the tea leaves.
2.7 Tea drying
It is the method of extracting moisture from a product to a level of 6 to 7percent by dry weight. Tea can be dried for a long time by placing them in the dryer.
2.8 Grading Tea
Bring the tea to the machine for grading. The system can separate the high-quality tea grades from the soft shank with the help of the wind. Remove the tea stalks once more. Besides, weighing is required to continue packaging.
Hot Tea benefits
“Catechins” is almost completely destroyed by the heat of the water, leaving only their aroma and flavor. If you want to get health benefits And is also popular to drink hot tea, drink strong tea Which will cause a concentrated amount of catechins Although these substances will partially decompose when heated by hot water, it is true. But there will still be some that are left and will be enough to provide some health benefits.
Cold Tea benefits
If taken as a chilled beverage In the cold, it helps to maintain the value of the essential substances in the tea well. However, if it is used in the production of green tea drinks, it must be heated to high temperatures as part of a microbiological sterilization process. Before filling the bottle, Green tea’s essential oils are also lost or diminished.