Tea: Black, Green and Oolong

Two leaves and a bud at a time: this is the secret of fine tea picking. The work is done chiefly by women, who carry light bamboo baskets strapped to their backs.

Tea comes in black, green and oolong varieties, all produced from the leaves of Camellia sinensis, a white-flowered evergreen. The method of processing the leaf distinguishes the three types.

The traditional method of producing black tea begins with withering. The plucked leaves are placed on shelves called withering racks, where excess moisture is removed. They are then rolled in special machines that release the leaves’ enzymes and juices, which give tea its aroma and taste. Next, the leaves ferment in a room with controlled temperature and humidity; finally they are dried in ovens. More recently some processors have forsaken the traditional method to speed production by using machines that finely chop the leaves, thereby cutting the time for withering and fermenting.

Green tea is made by steaming or otherwise heating the leaves immediately after plucking to prevent the fermentation that makes black tea. Then the leaves are rolled and dried.

Oolong tea is fermented only partially - to a point between black and green. While the leaves wilt naturally, enzymes begin to ferment them. Processors interrupt the fermentation by stirring the leaves in heated pans, then rolling and drying them.

Different varieties of Camellia sinensis grow in different geographic areas and produce leaves that vary from a very small China leaf, perhaps one-half to three-quarters of an inch* long, to the Assam leaf, which may be 3 or 4 inches long. Certain varieties are better suited than others for a particular processing method. For example, the China leaf from China and Formosa produces the best oolongs.

Scented and spiced teas are made from black tea. Scented teas look just like any other tea because the scent is more or less sprayed on. They’re flavoured with just about anything - peach, vanilla, cherry. The spiced teas, on the other hand, usually contain pieces of spices - cinnamon or nutmeg or orange or lemon peel - so you can see there's something in there.

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* inch - дюйм (= 2,5 см)

15.Answer the questions.

1.What is the secret of fine tea picking?

2.What are the main tea varieties?

3.Is the method of processing the same for all tea varieties?

4.What operations does the black tea production include?

5.In what way is green tea made?

6.Is oolong tea fermented?

7.What can tea be flavoured with?

8.What do spiced teas contain?

16.Fill in the correct preposition.

1.Tea comes... black, green and oolong varieties.

2.The type of tea is distinguished... the method of processing.

3.The light bamboo baskets are strapped... women’s backs.

4.The traditional method of producing black tea begins... withering.

5.Green tea is made... steaming the leaves immediately... plucking

6.Scented teas are made... black tea.

7.Tea can be flavoured... anything.

17.Read and translate the text.