Tea is the most noble and ancient drink. Legends and tales are formed around him, tea ceremonies are dedicated to him. It contains a large number of antioxidants that help the body cope with various diseases and stop premature aging. In tea shops in all countries you can now see various types and varieties of teas: black, hibiscus, fruit and herbal. Long tea is especially popular. Many people mistakenly assume that only black tea that goes on sale in loose form is called long tea. But that's not true.


Baikhovy tea: what is it

Bai hao tea can be of different types depending on the manufacturing technology: black, red, green. Initially, only the white variety of tea was considered to be long tea, which was produced from the rudiments of leaves with small white fibers. The more buds the tea had, the more it was valued. This variety was collected and processed by hand. The tea turned out fragrant, aromatic and tasty. Over time, the concept of “long tea” spread to almost all tea varieties, although this did not always correspond to the properties of white tea.

Beneficial properties of green long tea

Green long tea is very popular in Japan and China. It tones well, refreshes, and quickly quenches thirst. Brewed tea turns out to be light green in color with a yellowish tint. The drink has a tart taste, the aroma of rose petals and dry hay. Tea has many beneficial properties:

  • improves mood;
  • strengthens the immune system;
  • has an antioxidant effect;
  • has a beneficial effect on prostate adenoma;
  • improves digestion;
  • reduces blood sugar levels;
  • helps to lose weight.

Tea has a beneficial effect on the immune system. Even one cup of this drink improves your mood and gives you a boost of energy. Regular consumption of tea prevents the development of infectious diseases and strengthens the body. Tea has antimicrobial and antiviral effects.

The drink slows down the aging of the body. Among those who take this tea regularly, there are a lot of long-livers. It can improve metabolism.

Tea is used for cosmetic purposes. The antioxidants contained in it improve the condition of the skin and slow down its aging. The skin becomes beautiful, soft and smooth when using products that contain long tea extract.

Baikhovy for men's health. It has been proven that most men after 40 years of age suffer from prostate adenoma. Research results showed that those men who took up to 5 cups of green tea per day had half as many cases of prostatitis.


Green tea drink has a beneficial effect on the body of diabetics. Sugar levels decrease with regular consumption.

This tea has an antioxidant effect. It reduces the risk of developing malignant tumors. from radiation.

Tea helps with poisoning and digestive disorders. To normalize the condition, it is recommended to drink strong green tea for several days.

Approved for use by pregnant women. It reduces toxicosis.

This type of tea often helps with weight loss. It has a diuretic effect, removes excess fluid from the body, reducing weight. The tea drink contains many polyphenols; they enhance heat transfer, helping to burn fat.

Contraindications for green long tea

  • Combining tea with alcohol is not recommended. This can greatly undermine the condition of the liver and kidneys.
  • There is no need to drink low-grade green tea. It won't do any harm, but it won't do any good either. It is better to purchase tea in a specialized store.
  • Experts do not recommend drinking green tea on an empty stomach, even for healthy people. This may have an irritating effect on the gastric mucosa.
  • You cannot re-brew tea; it is not recommended to drink yesterday’s tea.

How to brew green long tea

Speaking about long tea, the benefits and harms of which we have already discussed, it is worth clarifying that you should only drink freshly brewed tea. It is better to use spring or purified water. The temperature for brewing green tea should be no more than 80°C. If you use boiling water, the beneficial properties of tea will disappear, and the taste of the drink may also deteriorate.

The brewing container must be heated with hot water. For 150 ml of water you should take one teaspoon of tea leaves. The tea is brewed and left to steep for two minutes. After this, it is better to immediately drain the first brew and fill it with water again. Then the tea leaves can truly open up. Tea is poured into cups. The taste of tea should be rich, even slightly bitter. Those who like sweet tea can add a spoonful of honey.

Baikhovy tea is the most common and highest quality loose tea. This tea consists of individual tea leaves that are not connected to each other. Among all teas, black long tea is the most popular. In addition to black tea, there is no less popular green long tea, red, yellow and white long tea, which is the best tea among other types of tea. However, all types of long tea are valuable and have their own characteristics, unique tastes and aromas, and are also very popular. We can safely say that this long tea is of high quality.

Black long tea is the most common type among other types of tea. You can judge the quality of this tea by the color of the brewed tea and by the curl of the tea leaves. Black long tea consists of tightly twisted tea leaves and has a very dark color when brewed. Black long leaf tea can be whole-leaf or small-leaf. Whole leaf tea is considered to be of higher quality. The more tightly the tea leaves are rolled, the higher the quality of the tea is considered.

Green long tea

Green long tea is one of the types of tea, no less popular than black long tea. Among other types of tea, green tea retains the largest amount of beneficial substances. After brewing, green tea has a light green color. It is believed that the lighter the green tea turns out after brewing, the higher its quality. Green long tea is considered a very healthy tea, one of the best among other types of tea.

Red long tea

Red long tea is very close to black tea. However, unlike black tea, this tea undergoes less fermentation. The edges of the tea leaf are close to black tea, the rest of the leaf is close to green tea. Fermentation of red tea is completed when the edges of the tea leaves turn reddish. After this, the tea leaves are dried and rolled.
In terms of the degree of fermentation, yellow long tea is something between red and black long tea. The process of making yellow tea is very labor-intensive and quite expensive. For yellow tea, one part of the leaves is dried and withered, and the other part of the leaves is steamed, then the tea leaves are mixed and dried.

White long tea

White long tea is the most healing and valuable among other types of tea.. White long tea is made from green tea, which is subjected to mild fermentation. At the end of fermentation, a slightly noticeable white coating appears on the tea leaves, consisting of fine white hair. After brewing, white tea turns out to be almost colorless, however, it is strong and has a delicate aroma. High quality white long tea is very delicate and when stored it quickly loses all its aromas.

In addition to the above, long tea is classified according to the size of the tea leaves and the location of the leaves on the tea bush. The topmost tea leaves on a branch are considered the most valuable.. These young tea leaves are very tender and it is from them that white long tea is made. That is why white long tea is considered the most valuable tea among other types of tea.

Brewing long tea. It is best to brew long tea in a glass or clay container. Do not pour boiling water over the tea leaves to preserve the taste and quality of long tea.

Useful properties of long tea. The beneficial properties of long tea have a beneficial effect on the body as a whole. After drinking tea, the body feels a short-term surge of strength and vigor. Drinking tea in reasonable quantities strengthens blood vessels and has a tonic effect on the body as a whole.

Harm of long tea. You should not drink very strong tea. Like any tea, long tea contains caffeine, so drinking too much tea may exceed the permissible dose of caffeine.

The most popular drink in the world is tea, and there are many varieties of this tonic drink. Long tea is especially popular, but not everyone knows about the origin of its name, so I still wonder why tea is called long tea?

In China, since ancient times, there has been a very rare, and therefore expensive, variety of tea called “bai hao”. This is a variety of white tea, the name of which literally means “white hairs.”

In the old days, Chinese traders, trying to lure foreign merchants who did not know much about tea, used this expensive phrase to call not only white varieties of tea, but also others, thereby trying to emphasize the quality of the product and inflate its price.

Russian merchants, having brought goods to their homeland, and also trying to sell them at a higher price, tried to reproduce the name heard in Chinese markets, but they did not succeed very well. Therefore, tea was called “baikhovy”, emphasizing the rarity and high cost of this variety.

Real long tea, the full name of which is “Bai Hao Yin Zhen,” is really very expensive, because it must be collected by hand strictly from March 15 to April 10 and only in a certain area with an ideal climate and clean air. At the same time, only those buds are selected that have not yet had time to open and are covered with fluffy silver fibers.

To obtain permission to collect such tea, you must meet the strictest requirements: lead a healthy lifestyle, do not smoke, do not drink alcohol, do not drink spices, and do not use perfume.

All these measures allow you to protect your precious buds as much as possible from any foreign odors.

White tea leaves are also manually steamed and then dried. After drying, the fibers become silvery, fully justifying the name of the tea. This tea is incredibly tasty and healthy. There are other, less expensive white teas that are harvested from the top leaves. The collection and processing of such tea is also carried out manually. However, neither the first nor the second of the white varieties are related to the tea that is now called long tea.

In fact, all existing varieties of tea are the same plant, only in their production they use different parts (buds, upper young leaves, coarser leaves, flowers) and process them differently. However, thanks to the cunning Chinese and no less enterprising Russian merchants, the word “baikhovoy” eventually spread to most tea varieties. So now they can call both the real one and the same one... anyone)))

Nowadays this is the name for any crumbly type of tea, which often has only a very distant relation to real “white fibers”.

Real tea, lovingly called “Silver Needles” Bai Hao Yin Zhen occupies a special position - it is a rare and extremely “capricious” tea, which is very much appreciated among lovers. It really doesn't look like anything else.


Emperors valued this tea for its refined taste, refined aroma, and for the fact that it clears the mind and lowers internal heat, which, according to the theory of Chinese medicine, is “the cause of a hundred diseases.”

But besides white, we also know black and green tea.

How are they different?

Until the 18th century, in Europe it was believed that green and black tea were made from different plants - Chinese manufacturers hid the secret of their production. Tea plants began to be supplied from China only in the early 19th century, along with recipes for tea production. A little later, the British discovered wild tea in India, it was named Camellia sinensis. Both black and green tea are obtained from this plant.

Green tea is steamed before oxidation to destroy the enzymes. These same enzymes, when oxidizing black tea, change its color to black and give the corresponding “tea” taste. About 75% of the world's tea leaves are turned into black tea, the remaining 25% into green tea.

Some black and green teas undergo additional processing - for example, adding bergamot oil (an inedible citrus fruit) to black tea turns it into Earl Gray Tea.


Tea is grown primarily in five countries - China (almost 80% green tea), India (mostly black tea), Sri Lanka (often called Ceylon, home of Lipton tea), Japan (various exotic teas) and Taiwan (various green teas) ).

Tea contains many antioxidants and, when consumed in moderation, improves the immune system and helps prevent cancer and cardiovascular diseases.

HAPPY TEA PARTY!!! :)

If you try modern black long tea from five different manufacturers, the taste of each will be strikingly different. How can one and the same variety be so multifaceted? There is a logical explanation for this, rooted in the history of China and our country as well. Let's take a closer look at what it is.

How are tea leaves selected? There are 11 in total, by which quality is determined. All of them are arranged according to the following principle:

  • The cheapest varieties are made from large leaves without adding buds. Rolled into tubes or balls;
  • A rank higher than the previous ones - the tips of the plant and young leaves are mixed in. A low content of shoots in expensive varieties is acceptable;
  • With the postscript Golden - made from the tender parts of the plant (tips, tips, young leaves);
  • With the postscript Finest - the most expensive varieties. This black and green tea is made from selected raw materials.


Baikhovy tea what is it

Have you ever heard the name "Baihao Yinzhen"? It is known to any true connoisseur of herbal drink. This is not green tea, as many people think, but a rare variety that came from the Middle Kingdom, also known in our country as “Bai Hao”. It is translated into Russian as silver needles or villi. Looking at the structure of the brew, the origin of the name becomes clear - these are light-brown sticks with pointed ends, covered with white fluff on top. Still, what does long tea mean? These are not only the leaves that we are so accustomed to, but also the buds of the tipsa bush, which have begun to bloom. The more of the latter, the more valuable the product.

Tea and the Emperor: From the 12th to the 18th centuries, this drink was available only to the nobility, produced exclusively for the imperial palace. The death penalty was imposed for its export, which did not stop smugglers who received colossal money from European buyers.

What can be considered real long tea? With the beginning of international trade, enterprising Chinese merchants began to apply the well-known name to other varieties. Thus, many nobles from Russia and European countries received a completely different tea drink. Only with time did they manage to figure out how to identify the real product. It is produced in two counties - Zhenghe and Fuding, and also has its own differences. The Zhenghe product is darker and larger, while the tip bodies in the Fuding variety grow small and the taste is lighter.

Baikhovy tea today – what does the market offer us?

As you can understand from the above, you can pay a tidy sum to buy that same drink, produced only in a couple of provinces. But this does not mean that tea, which has gained stunning popularity, is not produced in other places. Today, tipsa buds are grown both in various cities of China and in neighboring countries, often sold by weight.
What do large manufacturers produce? The concept of “baih tea” is not a registered trademark - it is just the word “Bai Hao” translated into our own way. Today this is the common name for loose varieties of the product. Therefore, a company can release green tea or any other tea, giving it this name.
How is the real Baihao Yinzhen assembled? Just like 800 years ago, the requirements for personnel working on plantations are extremely high. The person must be cleanly washed and dressed. The use of perfume is prohibited.


Which long tea should I buy?

Despite the differences between the modern product and the original white Bao Hao, it deserves attention. Over the years, manufacturers have developed many worthy species that contain a lot of useful properties and have good taste. Take a closer look at the existing ones:

  • Black: When manufactured, the sheet is rolled and undergoes a fermentation process, naturally obtaining the desired level of oxidation. The production of expensive varieties requires the presence of a technologist who manually determines the readiness of the product. Finally, drying is done.
  • Green: There are several ways to make green tea - some involve withering, others do not. The process of bringing the humidity to 60% and the two-step procedure for getting rid of moisture remain unchanged.
  • Yellow: A popular product in China. To all of the above operations, frying and steaming are added. It is distinguished by its aroma and strong stimulating effect on the human body.
    Red: Low fermentation allows this type of tea to develop a burgundy-brown hue. Just like the previous type, it is roasted and has a pronounced floral aroma.

How to brew and drink long tea?

In countries where tea has become a national culture - China, Japan, England - special attention is paid to the process of drinking it. Show a Briton how this drink is consumed here - casually, spontaneously, to chat with a neighbor, and he will be horrified. He won’t say it out loud, but he will think to himself that such behavior is barbaric.

The cultural value of tea drinking lies in the observance of rules, thanks to which a person separates himself from the animal world and is in contact with his society. Therefore, it was inherent primarily in kings and educated aristocrats, and only then entered the masses.

Today, long tea, like any other, should be brewed based on the basic rules:
Water quality and temperature: the liquid should be soft and not contain a large number of metals. If you don’t have one at hand, just let it sit. Re-boiled water is never used; moreover, it should not be brought to a temperature of 100 degrees at all, otherwise oxygen will disappear from the composition, and with it the vitality of taste. It is better to remove the kettle when it reaches 70-90 degrees.
Quality of the dishes: have you already seen how lovers of herbal drink rinse the kettle with boiling water? This is done to fight off the smell. It doesn’t matter at all what the container is made of – as long as it doesn’t enter into a chemical combination with water. Clay, porcelain, earthenware are preferred.


Duration of infusion: the tea leaves should be filled to a quarter of the size of the vessel. After 50 seconds, fill it completely. Such actions will first capture the main part of the taste, making it strong, and then bring the product to perfection. Two minutes is enough for it to gain the required power.

What to drink long tea with?

Do they drink it with sugar? Of course, a certain part of people, all over the world, really like this option, which is not traditional. A true connoisseur of a herbal drink will never sweeten it, so as not to lose the subtle notes in the aroma, preferring other additives that decorate them:

  • Milk - an Englishman, be it an ordinary resident of the country or the Queen herself, will definitely splash milk into a cup. He will do this first, before he pours the tea leaves. This way the two noble liquids will mix evenly, and the fragile porcelain will not crack from overheating;
  • Lemon – today it is not known for certain where the tradition of adding lemon came from. There is an opinion that a similar method was invented in Russia. Even in the West there is an expression “Russian tea”, which refers specifically to this method of preparing the drink.
  • Desserts – in terms of food, the UK is similar to the CIS. Sweets and desserts are a must. In the old days, ladies were even allowed to loosen their corsets while drinking tea, because after overeating, they lost consciousness due to lack of oxygen. But in reality, this procedure is exclusively isolated and does not imply the presence of food on the table.

From all of the above, we can conclude that each country has its own values ​​regarding the use of the drink under discussion. This doesn't mean that some people are better. It’s just that every nation has its own preferences and goals, and good tea is always in order.

When producing green tea (kok-tea), they strive to preserve the original properties of fresh tea leaves - its color due to chlorophyll, the content of theatanine, caffeine, ascorbic acid, etc. Therefore, the main process of green tea production is the fixation of the natural chemical composition in the leaf, which is achieved by steaming freshly harvested leaves with live steam to inactivate enzymes.

The technological scheme for producing green tea includes the following processes: steaming, drying, rolling and “green” sorting, drying, dry sorting.

The harvested tea leaves are quickly delivered to factories and immediately treated with superheated steam at a temperature of 100°C in special machines, where they are transported along a continuously moving conveyor belt. The steaming (blanching) time of the sheet is only 2 minutes, and the moisture content of the sheet increases. Therefore, it is dried at a temperature of 70 ° C for 2-3 hours. In this case, the tea leaf becomes soft and elastic, as if withered, and does not break in rollers, its bitterness and the smell of greenery are reduced, and the humidity is reduced to 60%. Dried tea is rolled twice on rollers in a shortened cycle. To reduce the amount of scrap, twisting is carried out without a press, but this leads to the formation of lumps, which are broken up on clod breakers during the next operation - “green” sorting. The sorted tea is sent for drying under the same conditions as for black tea. Green tea is dried to a moisture content of 3-5%.

The green tea production process ends with dry sorting, dividing the entire mass into three fractions - leaf tea, fine tea and crumbs.

Unlike black tea, green long tea lacks a specific tea taste and aroma and has a more pronounced astringency. Since uncontrolled biochemical processes do not occur in green tea, it contains significantly more sugars and vitamins. Therefore, when drinking green tea, additional sucrose is usually not added. This is a peculiar drink of light green color with a golden tint, with a delicate aroma that combines the smell of freshly dried hay, withered strawberry leaves and rose petals or citrus fruits. Due to the content of caffeine, various sugars and high P- and C-vitamin activity, green tea has significantly more pronounced physiological activity. Therefore, green tea has recently been used abroad as an anti-cancer drug.

Previously, in the USSR, green tea was produced only in Georgia, and it was consumed mainly in the Central Asian republics as a tonic and refreshing drink. Currently, green tea mainly comes from abroad.

Green long tea is of the following types according to the type of leaf: L-1, L-2, L-3, M-2, M-3, seedings and crumbs. In green tea, there is no M-1 fraction (which is the most valuable in black tea), since during the process of twisting the steamed leaf, the first one is almost not separated from the shoot

kidney clean. Green tea M-3 is produced in very small quantities.

Based on quality criteria, green long tea at primary processing factories is divided into varieties: “bouquet”, highest, 1st, 2nd and 3rd. The moisture content of tea when shipped to tea distribution factories should not exceed 7%.