Tea is principally grown in Asia and Africa, although it is also grown in South America and around the Black and Caspian Seas. The 4 biggest tea-producing international locations are China, India, Kenya and Sri Lanka, collectively representing 75% of world tea manufacturing. Smaller hubs of production include such places as São Miguel Island, Azores, in Portugal, and Guria, in Georgia. In 2019, global manufacturing of tea was 6.5 million tonnes, led by China with 43% and India with 22% of the world total.
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It is the most typical beverage of households in the area. In the northern Pakistani areas of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed. The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné. Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These embody Indian masala chai and British tea blends. These teas are typically very hearty sorts of black tea which may be tasted via the milk, such as Assams, or the East Friesian mix. Milk is believed to neutralise remaining tannins and cut back acidity.
- Among Himalayan peoples, compressed tea is consumed by combining it with yak butter and salt to provide butter tea.
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- Tea was disdained by the Northern dynasties aristocrats, who describe it as a „slaves‘ drink“, inferior to yogurt.
- Ireland, as of 2016, was the second-biggest per capita consumer of tea on the planet.
- Tea crops are propagated from seed and cuttings; about four to 12 years are wanted for a plant to bear seed and about three years earlier than a new plant is prepared for harvesting.
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Though at these heights the plants develop more slowly, they acquire a greater flavour. Camellia sinensis is an evergreen plant that grows primarily in tropical and subtropical climates. Some varieties can even tolerate marine climates and are cultivated as far north as Cornwall in England, Perthshire in Scotland, Washington within the United States, and Vancouver Island in Canada. In the Southern Hemisphere, tea is grown as far south as Hobart in Tasmania and Waikato in New Zealand. People in historic Asia ate tea for tons of of years, perhaps even millennia, earlier than ever consuming it as a beverage. They would nibble on the leaves uncooked, add them to soups or greens, or ferment them and chew like betel.
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This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes accountable. In the production of black teas, halting by heating is carried out simultaneously with drying.
The first record of tea in English got here from a letter written by Richard Wickham, who ran an East India Company office in Japan, writing to a merchant in Macao requesting „the most effective sort of chaw“ in 1615. Peter Mundy, a traveller and merchant who got here throughout tea in Fujian in 1637, wrote, „chaa – only water with a type of herb boyled in it“. Tea was bought in a espresso home in London in 1657, Samuel Pepys tasted tea in 1660, and Catherine of Braganza took the tea-drinking behavior sexiest indian to the English court docket when she married Charles II in 1662. Tea, nonetheless, was not extensively consumed in the British Isles till the 18th century and remained expensive until the latter part of that interval. English drinkers preferred to add sugar and milk to black tea, and black tea overtook green tea in recognition in the 1720s.