Jump Manual Program Review - General Health

 The tea plant is a plant of the genus Camellia. There are three main groups: Chinese tea, Indo-Chinese.




The plant produces dark green leaves, which are better if the plant has sufficient heat and moisture high quality teas grown at high altitudes.

The taste of tea in addition to climate, soil and altitude affect most of the group of polyphones, method of processing, mixing, packaging, transport and storage.

Tea there in five main types, which differ only in the manner of processing, rather than using different tea plants: white, green, oolong, black, flavored, molded.

White Tea new leaf buds are picked before developing, they get to a fault-in, and then dried. Green tea - freshly picked leaves are allowed to fade, and then heat treated to prevent fermentation oxidation.

Prolong partially fermented tea - leaves are left abruptly fade in the sun, then ally and dried. Black tea - are used in the production of four basic steps: withering, rolling, fermentation, drying. Aromatized tea and flavored tea - tea at any event leave the leaves to processing used jasmine flowers, orchids and roses flavored tea created by adding essential oils to the processed tea.