Fruit tea in briquettes. How to make delicious fruit tea: recipes and subtleties. Features of making fruit tea

During the Soviet era, everyone secretly dreamed of change, secretly dreamed of a life "like abroad", where they had never been, and of delicious food that they had never tasted. And now it happened! And now it remains for us to recall with nostalgia the past times and that food - the most delicious, as it turned out.

Most of the recipes of that time are simple, and the dishes are unpretentious. The explanation is simple: grocery stores did not please with variety. But while our mothers managed to cook goodies from what was, we managed to create our own, incomparable culinary delights. And which of the list have you tried?

Bread crust

Running to the store for bread was one of the first tasks that a Soviet child was given. And so, headlong, you run to the nearest store. Squeezing a penny in a small palm, stand in line and wait for the aunt in a high cap to turn to you. But you can go home slowly. Still would! There is a fragrant crust that cannot be resisted. Who among us has not brought home a lightly bitten bread?

Caramel cockerels

Cockerels, bunnies, chanterelles - candies took on a variety of shapes. But they were all made from sugar and melted butter. It was possible to buy several both in the store and in the market from enterprising grandmothers. Where is the lollipop to go.

Gum

When in the early 90s we watched cassettes with foreign films to the core, we always tried to be somewhat like beautiful heroes. The gum, which they always had with them, was a luxury for many children. But that did not stop them. Admit it, you chewed the resin of fruit trees too!

Bagel bunch

Competing with a variety of biscuits and tender cookies, bagels have lost their popularity. And about 30 years ago they were bought in bundles. And while mom or grandmother was busy in the kitchen, each girl considered it necessary to try on a bunch. Awesome decoration!

Bread with sugar

Just remember - drooling. Now we are buying or preparing a variety of desserts. And at that time the most favorite delicacy was a piece of white bread with butter, abundantly sprinkled with sugar. When there was no butter, the bread was simply moistened with water and then sprinkled with sweet sugar.

Cookie sandwich

Remember cookies with baked milk? It was so tasty and aromatic that it was hard to wait for the kettle to boil. And to make it even tastier, it was enough to grease one cookie with butter and cover such a filling with the second.

Condensed milk in a tin can

Today the choice of condensed milk is so great that the eyes run up. And before in stores, they built pyramids from one type - liquid condensed milk. To grease waffle cakes or cook toffee, condensed milk was boiled. Sometimes after that midnight they washed the walls and ceiling. But the "explosive" delicacy was never given up.

Toffee

Here they are, candy that could be eaten indefinitely. Well, if not indefinitely, then just to the pain in the stomach. Yes, you can find something vaguely reminiscent of the taste of those same toffee in your local store. But only those who have lost their fillings after every second candy will feel the difference.

Ascorbic dragee

It was sold in small plastic bottles and was incredibly sour. Many have always been tempted to take a couple of things secretly from their parents. After a few pills, the tongue became slightly yellowish, and sometimes even small wounds appeared due to acid. But this did not stop the lovers of sweets.

Cheese "Druzhba"

Today you can find products under this name, but it does not repeat the same Soviet taste. To remember your childhood, you can cook such a cheese mass at home. Previously, cheese was added to a variety of dishes, or simply ate a bite to tea.

Dessert "Nut"

To be honest, I still have a baking dish for such nuts. After all the twists and turns with a can of condensed milk, my mother kneaded a special dough and brought it to readiness in the form. My assignment was to fill the nuts. Of course, half a can of condensed milk disappeared without a trace in the process.

Cheese in tea

You definitely did such an experiment. As children, just drinking tea is boring. It is imperative to dip something in there: cookies, candy, cheese. Speaking of the latter, the temperature starts to melt a little. It is important to wait a few seconds until it is perfect - and immediately put it in your mouth.

Halva

Of those few products that have always been on store shelves and remained available, there was also halva. Today, many are surprised that such a product was sold in cans. But for children of that time, this is quite normal.

Kissel in briquettes

Why wait for mom to come home from work and cook strawberry jelly? It is enough to print the pack and chew on the briquette. Then, of course, the parents scolded, but the game was worth the candle. Did you do that?

Toast

Where do you put stale bread today? If you were transported 30 years ago, then this question would not torment you: cut it into pieces, dip it in a beaten egg and fry it in a hot pan until crisp. The toaster generation never dreamed of it!

Kvass

As soon as the heat sets in, the store shelves are filled with a drink called "Kvass". If you grew up in the Soviet Union, you know that the modern dark drink has nothing to do with real kvass.

Homemade Kozinaki

The fragrant and tasty sweetness was prepared at home, as it was rather difficult to find it in the store. It would seem that there is nothing tricky or special: pour the peeled seeds with caramel, wait until the mass hardens, divide into briquettes. A broken tooth, or even one, is a traditional consequence.

Baked potatoes

Many more years will pass until the newfangled word "barbecue" will accompany conversations about outings in nature. In the meantime, you can just light a fire and throw in a few potatoes. Break off a twig from the nearest bush and use it to turn the potato. Then you take it out, throw it from hand to hand, remove the peel, eat while still hot ... An excellent master class for modern children.

Sorrel

Residents of megalopolises buy it in the market or in the supermarket to prepare goodies. Those who have a small plot of land are assigned a separate place for sorrel. And earlier this plant could be seen right on the street of a small town. Everyone who spent in the fresh air almost all the time chewed it.

Bread with vegetable oil

So, the instruction is for those for whom such a combination does not seem like a delicacy at all: take a piece of rye bread, grease it with vegetable oil and sprinkle with salt, as well as chopped green onions. The children were delighted!

Cookies "Potato"

The famous Soviet dessert resembles a potato only in shape. These are actually cookies, cocoa, melted butter and nuts. Mixed, blinded balls - the dessert is ready. If you want to remember the real taste - here is a detailed recipe.

Doctor's sausage

It still exists today. But not like that. Probably, at that time they used a special recipe, which has been lost over the years. While someone was just making themselves sandwiches with boiled sausage for tea, others were frying it. So it became even tastier and there was nothing better.

Jam and black bread

Modern children eat glazed curd cakes, chocolate bars and cupcakes. And we cut off a piece of black bread and opened a jar of currant jam. No creams, jams and marmalades can match this dessert.
If we are on our own, my favorite treats from the list above are toffee, sugar bread, and caramel cockerels. It seems that no matter what new and tasty appears in stores, these sweets will remain my favorites.

One of the main delicacies in our childhood was tiled fruit tea. A sweet briquette of dark brown color was wrapped in paper, and from under it came some strange woody smell. You walk around and gnaw it, the whole muzzle is black, but so delicious! Grandma would break the briquette and throw it into a large kettle. The tea tasted like dried fruit, but when brewed it still looked like tea, not like compote. We didn't like briquette tea, but to chew it - oooh! especially pear.

Now many have forgotten about this delicacy of Soviet children, there is almost no information about it. I dug up this:

"Fruit tea is a mixture of various types of roasted vegetable raw materials with the addition of molasses and fruit essences.

Fruit teas

Under the name "fruit tea", a kind of dry mixtures made from dried and chopped fruits and berries, sometimes with an admixture of chicory, with the addition of chopped peel from the fruit and chopped (crushed) seeds, appeared on the market. Brewing this "tea" gave a brownish beverage that had a sweetish, rather pleasant taste when hot, although it had nothing in common in aroma and taste with real tea.

The cheapness and relatively good taste (in comparison with the cheapest, often falsified Chinese teas) made "fruit tea" quite popular with poor customers, and the simplicity of the technological process - grinding and drying in the oven - allowed to organize its production in mass quantities. In several provinces at the end of the 19th century, these "teas" were so popular that there was not enough packaging for their production.

Studies of samples of "fruit tea" carried out in capitals have shown that producers use almost any dried fruit with a high sugar content for its production. The investigators who conducted the review indicated that consuming large quantities of such "tea" can in some cases provoke health problems, given the presence of peels from fruits, seeds, and possible improper heat treatment. However, it was generally recognized that fruit mixes have a right to exist, although since 1888 a ban was introduced on the use of the term "tea" in their sale.

Fruit tea is used as a substitute for tea. When brewed with boiling water, it gives a pleasant fruity infusion of sourish-bitter taste, brown or dark brown, it is used with sugar and usually without milk. Possesses high extractability, easy and complete digestibility; in terms of its nutritional value, it is almost as good as natural tea, but it does not contain alkaloids (tannin and caffeine), which stimulate the body. Contains a large amount of vitamins C, B1, B2, PP.

For production, wild varieties of apples and pears are used (cultivated varieties have less acidity, necessary for the fullness of the taste of fruit teas) and chicory; they form a flavoring bouquet, infusion and color. The rest of the fruit and berry components create a full bouquet and aroma.

Soviet fruit teas since the sixties have been produced in 14 types, of which nine - with the addition of fruit essences: apricot, orange, pear, strawberry, strawberry, lemon, raspberry, honey, berry and five names - with the addition of dried berries and fruits: pear , raspberry, apricot, bird cherry, apple.

The specificity of individual teas lies in the flavor of the fruit essence or a pronounced characteristic component (dry fruit). Depending on the recipe and production technology, teas are divided into two groups:
I - pressed (with the addition of molasses) and
II - loose (without molasses).

Molasses plays a cementing role and has nutritional properties (contains sugar). Pressed fruit tea was wrapped in a parchment roll and an artistic label. The loose fruit tea was packaged in paper boxes of 200, 250 and 300 g. Was stored in dry, well-ventilated rooms with a relative humidity of not more than 75% for 6 months from the date of manufacture. "

Julia Vern 33 700 0

Despite the fact that stores sell a huge variety of drinks, the best fruit tea is home made from fresh fruits. Such teas are distinguished by originality and fiction, because by combining various fruits, you can get an exclusive taste of the drink.

As mentioned above, you can get a completely original flavor mix. Tea can also be prepared on the basis of ready-made tea leaves (black, green and others). In addition, they have two properties:

They are packed with vitamins that help maintain health.
Fruit drinks that do not contain tea also do not contain caffeine, so even people with high blood pressure can drink them.

Drinks have a mild effect on the body, and they can be consumed both cold and hot.

Useful Tips for Making Homemade Fruit Tea

For the fruit slices to brew faster, they should be small. The same applies to berries and zest.
If the fruits for tea are dried, it is better to harvest them yourself - to dry them in the shade without exposure to direct sunlight.
The tea should not be boiled, as you will get a compote, in which some vitamins will remain. It must be insisted, for each fruit or berry there is its own infusion time.
To brew tea, it is better to use glass or porcelain dishes, but not plastic ones.
It is better to drink tea with fruits without sugar and sweetener, as they drown out the taste. Add honey or stevia instead.
To make the drink give a bright aroma, you can add mint, lemon balm, thyme, juniper fruits to the composition.

Features of making fruit tea

Tea, which contains fruits, is prepared in different ways, depending on what is its basis. If it is water, you can simply pour boiling water over the fruit, stir and leave to infuse for 10 minutes under the lid. If the base is fruit juice, it must be heated over low heat so that it does not boil, otherwise almost all vitamins will be lost.

It is best to serve ready-made tea in a transparent bowl. If the composition contains berries with seeds or leaf tea, it is better to strain the mixture.

If you want to get a simple, but at the same time very aromatic tea, it is best to use pears, oranges and apples in the composition - they exude bright and pleasant aromas. A pear is suitable for an evening tea, and an orange (and other citrus fruits) - in order to invigorate.

DIY fruit tea recipes

Buying tea that exudes aroma for the whole apartment is as easy as shelling pears. But there are no vitamins in it, it will not bring such pleasure as a self-made drink with pieces of real fruit. There are a huge number of recipes, and no one forbids coming up with your own composition, creating an individual taste.

This drink can be categorized as green tea with fruits. Store-bought green tea bags may be beneficial, but there is no natural fruit, only flavor. Making fruit tea at home has a double benefit - it contains a large dose of vitamin C and beneficial substances.

Ingredients:

orange juice and green tea - 70 ml each;
grapefruit - 2 slices;
lemongrass or other citrus syrup - a tablespoon;
maple syrup - tablespoon (you can use any other favorite syrup);
one and a half glasses of boiling water;
fresh mint;
3 cardamom seeds

Preparation: All ingredients (excluding grapefruit) must be mixed in a copper bowl, but not boiled. Squeeze the grapefruit before serving the tea.

Cheeky Fruit Tea

The Sassy Fruit drink, in another way it is also called the Impudent Fruit tea, is one of the most popular and favorite fruit mixtures. It includes rose hips, hibiscus, cherries and raspberries, apples, papaya.

Tea is immediately remembered for its aroma, which cannot be confused with anything, and its taste is very soft, with a fruity flavor and sweetness that remain in the mouth for a long time. The brewed mixture turns out to be a raspberry red hue.

Due to its natural composition, it stores a large amount of vitamins and minerals, acids. Tea will help fight inflammation, bacteria, regulate blood pressure, help remove waste products and improve digestion. The drink can be drunk both hot and cold. In a hot state, it increases pressure, in a cold state, it decreases.

If there is no trust in purchased tea, you can make it yourself at home. This will require hibiscus, dried or fresh raspberries and cherries, apples, papaya pieces. Fresh papaya can be substituted for candied or canned papaya, but there is not much benefit in it.

All ingredients must be mixed in approximately equal proportions. If the berries in the tea are dried, they need to be washed. Better if they are dried on their own in the shade. You can take your favorite apples, as an option - replace with a pear, then the tea will be more aromatic. Pour boiling water over the finished mixture (2 teaspoons per glass of boiling water) and leave for about 10 minutes.

This is one of those teas that can be drunk with a little added sugar - it won't taste bad.

Other teas from China

Cheeky Fruit is a Chinese fruit tea. There are many other varieties of teas from the Middle Kingdom, the most popular of which are:

Raspberry cocktail
Coconut tea
Raspberry tea

The basis of all teas, you can choose a Sudanese rose or your favorite tea - it depends only on preferences. In addition to tea, the raspberry cocktail contains rosehip, apple and raspberry. Also, the drink is flavored with various natural oils to taste, although a pleasant aroma comes from the fruit.

Coconut tea has a more exotic composition - it includes coconut, pineapple and apple. The base is hibiscus, but you can use any other unflavored tea to taste. Tea can also contain natural oils.

Raspberry tea contains not only raspberries and blackberries, but also their shoots, apples and strawberries. The drink is very aromatic and delicate.

Natural fruit teas for all occasions

As already mentioned, you can make a delicious drink from anything. Fruit tea recipes can contain not only fruits, but also leaves, berries, shoots, various oils and other additives. Below are some interesting, healthy and delicious recipes.

Rinse strawberries and chop in a blender with basil. Add powdered sugar and lemon juice to the mixture, beat all the ingredients again, pour in chilled mate. In order to preserve the maximum amount of nutrients in the drink, you need to drink it immediately after preparation.

Banana kiwi tea. This drink is perfect for exotic lovers, and in the heat it will become irreplaceable. Fruit for tea should be taken overripe, and tea (you can take any favorite one) should not be brewed tightly. Beat the banana in a blender with ice, pour in a little tea, add finely chopped kiwi, mint, leftover tea to the banana, beat all the ingredients again, add powdered sugar to taste.

Pomegranate drink

It contains a lot of iron and is simply wonderful in taste.

Mix half a glass of pomegranate juice with an apple cut into strips (about 30 grams), grated lemon zest, a tablespoon of honey and a glass of boiling water. Shake and heat all the ingredients; you cannot bring to a boil. After preparation, the drink must be filtered and garnished with pomegranate seeds and apple pieces.

An unusual taste is obtained by mixing pear and lime.

100 grams of fragrant pear must be mashed. Brew jasmine leaf tea in boiling water (half a teaspoon per glass of boiling water), add the juice of 1 lime wedge, pear puree and a cinnamon stick to the tea. The next quarter of an hour the tea should be infused, after which it can be drunk.

Spicy tea

Fruit tea can be not only sweet but also spicy! To prepare it, you need to mix in a teapot 2 teaspoons of black tea, half a chopped apple, a pod of hot pepper, 2 cinnamon sticks, a few circles of lemon, honey and 2-3 sticks of cloves. Pour the mixture with two glasses of boiling water and leave under the lid for 5 minutes.

Drinks can be an excellent dessert for those who are losing weight, because their calorie content is not at all high, and their taste and aroma improve mood. Fruit tea is a great opportunity to show your imagination, try unexpected combinations of ingredients, and at the same time improve your health.

Fruit tea - mixtures of various types of fried plant materials with the addition of molasses and fruit essences.

Fruit tea is used as a substitute for tea. When brewed with boiling water, it gives a pleasant fruity infusion of sourish-bitter taste, brown or dark brown, it is used with sugar and usually without milk. Possesses high extractability, easy and complete digestibility; its nutritional value is almost as good as natural tea, but does not contain alkaloids (tannin and caffeine), stimulating the body. Contains a large amount of vitamins C, B1, B2, PP.

Fruit tea

Depending on the recipe and production technology, teas are divided into two groups: I - pressed (with the addition of molasses) and II - loose (without molasses). Molasses plays a cementing role and has nutritional properties (contains sugar).

The manufacturing process is carried out according to the following scheme: cleaning and roasting of raw materials, crushing into grains and mixing in accordance with the recipe. To prepare pressed tea, the mixture is mixed with hot molasses and pressed into rectangular briquettes weighing 100, 150, 200 and 300 g. The main process of fruit tea technology is the roasting of raw materials, during which deep changes in substances occur in plant products: loss of water, caramelization of sugars , decomposition of proteins and other substances, as a result of which the products acquire a brown color, aroma, the amount of substances soluble in water increases. In fruits (especially apples), the concentration of malic, citric, acetic, caprylic acids is more pronounced. Under the influence of high temperature in chicory hydrolysis of inulin (polysaccharide, the main substance of chicory root) occurs and its partial transition to fructose, which caramelizes, coloring the semi-finished product brown. The bitter substance its glucoside indibine is destroyed. The bitter taste of fried chicory depends mainly on the breakdown products of inulin and other substances. Volatile acids are removed. Essential oils are formed from carbohydrates and chicory proteins, which impart a pleasant, specific aroma to fruit tea.

In accordance with the requirements of TU 25-58 for "Pressed fruit tea" and TU 22-59 "Loose fruit tea" the name of the teas was established according to the used food essences. The assortment and recipes of fruit teas are shown in the table.

Assortment and recipes of fruit teas

Quality requirements. Taste and aroma should be characteristic of normally roasted products and essences corresponding to the name of fruit tea, without foreign smell, musty and musty taste. Humidity no more than 12%, ash content no more than 5.5%, ash insoluble in 10% hydrochloric acid, no more than 0.5%. The amount of extractive (water-soluble) substances is not less than 35%. The color of the infusion is from brown to dark brown. The degree of crushing for pressed tea - passage through a sieve with a mesh diameter of 7 mm, leaving 121 mesh per 1 cm² from the sieve. For loose material: leaving a sieve with a mesh diameter of 7 mm - no more than 1%, leaving a sieve with a mesh diameter of 5 mm - no more than 40%, passing through a sieve with a mesh diameter of 3 mm - no more than 0.5%. The content of metal impurities per 1 kg of pressed fruit tea is not more than 10 mg, and the largest linear size of individual particles of metal impurities should not exceed 3 mm; the content of organic impurity is not more than 0.1%, mineral impurity is not more than 0.05%. The presence of fruit and berry stalks is allowed no more than 0.5%. Deviation in net weight is allowed: for briquettes weighing 100-200 g ± 3%, weighing 250-300 g ± 2%.

Pressed fruit tea was wrapped in a parchment roll and an artistically designed label. The loose fruit tea was packaged in paper boxes of 200, 250 and 300 g. It was stored in dry, well-ventilated rooms with a relative humidity of no more than 75% within 6 months from the date of manufacture.

The catalog gives an idea of \u200b\u200bthe products of the Soviet tea industry - one of the youngest branches of the food industry in the USSR. The purpose of the publication is to give the necessary idea about the assortment of tea produced in the USSR for 1956 and its production ...

Publisher: Ministry of Food Industry of the RSFSR. Year: 1956

The tea industry in the USSR was extensively developed. Tea is cultivated in the Georgian and Azerbaijan SSR, in the Krasnodar Territory.
The first industrial plantations were established in Chakve and Salibauri. Seeds and planting material of a tea plant of almost a hundred names were brought to Georgia from China, India, Japan, Ceylon and Java, due to which a significant number of hybrid forms were formed.
According to the botanical, morphological and biological properties of Georgian teas, they can be combined into five groups: small-leaved Chinese (Japanese), medium-leaved Chinese, large-leaved Chinese, Indian-Chinese and Indian.

Cold-resistant Chinese teas growing in all tea regions of the union (small-leaved, medium-leaved, large-leaved Chinese) have been well acclimatized. Only in warmer regions (Adjara) are Indian-Chinese tea hybrids widespread. The Indian group, due to unfavorable climatic conditions, did not develop in the USSR.
Of the varieties imported for acclimatization, the most interesting were those classified as the best varieties: Kimyn, Darjeeling and Kangra. By cross-pollination of the Chinese and Indian varieties, new varieties of the tea plant were created - Georgian No. 1 and Georgian No. 2 with high yield and quality indicators.
The tea leaf of the Adlerovsky District (Krasnodar Territory) in terms of its chemical composition - the content of extractives and tannins and caffeine - belonged to the best domestic teas.

The composition of fresh tea leaves mainly includes: water, tannin (theotanin), caffeine (thein), essential oils, proteins, carbohydrates, pectin, pigments, enzymes, ash elements, vitamins, etc. The largest percentage by weight is water - 72 -87%. The dry matter contains from 13 to 28% (the content depends on the botanical variety of the plant, the age of the leaf, the location of the plantation, the season and a number of other important factors).
In the most tender young apical shoots of the bush (flushes), which are the main raw material for industrial processing, the water content is slightly higher than in old coarse leaves. After drying the leaves, the percentage of water drops sharply (up to 3-6).
Due to the hygroscopicity of tea, the moisture content further increases somewhat again; in commercial varieties of black long tea, it can reach (without deterioration in quality) up to 9%.

The quality of tea, its aroma, strength, color of the infusion, the ability to affect the human body is mainly influenced by compounds that are easily extracted from dry tea, that is, dissolve in hot water and turn into a tea infusion.
These include tannin, caffeine, essential oils, vitamins and a number of other substances. Moreover, the richer the tea in these substances, the better it is and gives a more valuable infusion.

The aroma of tea depends on the essential oil contained in it, the individual components of which have the smell of rose, jasmine, citrus, honey, lily of the valley, bitter almond, etc. During the processing of green tea leaves (withering, fermentation, drying), the smell of fresh green grass disappears and new, more pleasant.
The peculiar and refreshing aroma of tea is especially fully revealed when it is brewed correctly. Teas grown in highland areas, such as Darjeeling from West Bengal in India, Kimyn in China, Kangra on the southern slope of the Himalayas, possessing an exceptionally pleasant and strong aroma, are often used to flavor other high-grade teas that do not have sufficient aroma.
In foreign countries, teas, mainly green, are sometimes artificially flavored. In the USSR, artificial aromatization was not used.

Types of Indian and Chinese tea, as well as their varieties, differ from each other not only morphologically, but also in their chemical composition. The leaves of the Indian species and its varieties contain more valuable substances such as tannin and caffeine.
The homeland of the tea plant is in the highlands and foothills of the southern regions of China, where the consumption of tea was known for several centuries BC.
Besides China, tea culture has become widespread in India, Japan, Ceylon, Java and Sumatra, in the USSR.

A large number of different varieties of tea are grown in China, differing in taste, aroma, color and other quality characteristics. Black, green, yellow, red teas (oolongs) are produced. There are several hundred types of black teas alone.
Teas grown on mountain plantations, in particular in Anhui province, Kimin, Tongchi, Longjing counties (the largest green tea region), are of higher quality and have a particularly delicate aroma and mild taste.
A characteristic feature of Chinese teas, a pleasant aroma and mild taste, is explained by the relatively small amount of tannins (tannin) in the tea leaves.

India - in the mid-fifties of the last century, the largest tea producer, produced about 1/3 of the world's tea production, 80% was exported.
The main areas of tea planting are North India with its warm and humid climate. Teas from the highland Darjeeling region of West Bengal are especially famous for their aroma; mainly hybrids of the Chinese and Assamese varieties are grown here.
Mainly black tea is produced. Indian teas are characterized by a full tart, bitter taste and strong infusion. Due to the high content of caffeine, they have a stronger effect on the nervous system.

Ceylon produced mainly black tea, which almost completely (98%) was exported. Mainly the Assamese variety of tea and the Assamese-Chinese hybrids were cultivated.
High quality teas ripen on mountain plantations, teas in the foothills have a weak aroma and taste, on plantations located in lowlands, teas are of a lower quality.

In Japan, teas differ in quality from Chinese teas. It is consumed mainly domestically in the form of green tea; many varieties retain their qualities for no more than a year, after which they take on a reddish tint, acquire the smell of drying oil and the infusion turns out to be dark with an unpleasant taste (partly fish, partly flour).
The bitter taste of this tea is weakened by the increased use of nitrogen fertilizers and the adopted technology for processing the tea leaf. Tea gives a medium infusion, a very weak aroma and is therefore considered empty, ie, "devoid of body and taste." Japanese black long tea has no industrial value.

The Assamese variety of tea is cultivated on the islands of Indonesia Java and Sumatra. Climatic conditions make it possible to collect green leaves of almost the same quality throughout the year.
Mainly black tea is produced, which is characterized by high astringency, fullness of taste, good color of infusion, but has a weak aroma. The quality of Indonesian tea is lower than Indian and Ceylon tea.

Tea plants were imported to Russia in 1833 from China and planted in the Crimea in the Nikitsky Botanical Garden. The conditions of the Crimea turned out to be unfavorable, and in 1848 the bushes were transported to Georgia to the Sukhum Botanical Garden and partly to Zugdidi and Ozurgeti, where they took root well.