PU - ERH RED TEA - is a semi-fermented tea, it is produced using a traditional method, but it is also unique. And although it has been known since the Tang Dynasty (618 - 907), its production process is not precisely known. It is known that the fermentation process is interrupted at the right moment, and that maturation (lagering) in hard-to-reach caves on average takes about 6 to 8 years, and can last up to 60 years.

The homeland of Pu - Erh is the southern Chinese province of Yunnan. Its long-established health benefits are all the more effective the longer it is allowed to mature in the right conditions. The specific production process of Pu - erh tea also contributes to its characteristic earthy, nutty aroma and taste. The mahogany colour of the infusion with a reddish tinge is slightly lighter than that of black teas. It should be brewed with water at a temperature of approximately 95 degrees and should steep for approximately 2-3 minutes. This type of tea can be successfully brewed up to three times, each time achieving a slightly different flavour.

The supporting effect of Pu-Erh tea in weight-loss diets is well known, and it can help overcome the effects of alcohol abuse, digestive problems and depression

GREEN TEA - the harvested green leaves are subjected to high temperatures (drying), bypassing the fermentation process, so that no enzymes are activated. Green tea is the oldest drink in the world, having been known in China for at least more than 4,500 years. Centuries ago, it lost the battle with black tea, which was very quick to conquer new markets. Years later, it is returning to favour because of its undoubted qualities. Thanks to the production process, it retains more valuable ingredients than black tea.

The golden colour of the infusion and its more delicate, specific aroma and flavour are winning over more and more fans. The preparation of the infusion is also different. According to a Chinese saying, the first infusion should be given to one's enemy, and only the next should be for oneself and friends. The water used to prepare the infusion should be 60 - 85 degrees Celsius. The first infusion should be poured off after about 30 seconds and poured away, and only the second infusion should be brewed for about 3 minutes and poured into the cup. Green tea can be brewed several times, each time producing an infusion with slightly different properties.

In addition to its unique aroma and flavour, green tea infusions contain vitamins C, E and B as well as specific tannin substances, and have antibacterial and antiviral properties.

WHITE TEA - is made from young leaf buds that have not yet had time to develop, covered with fine hairs that give it its silvery hue. These buds can only be harvested in spring. White tea plants are sometimes also protected from the sun to prevent the formation of chlorophyll. After harvesting, the leaf buds only undergo withering and drying, without a fermentation phase. This tea is mainly produced in China.

The infusion of white tea is light straw in colour. It is one of the most expensive types of tea. To make the infusion, it is best to use freshly boiled, soft water with a temperature below 80 degrees Celsius. The brewing time depends on the size of the leaf and individual preferences, ranging from 3 to 10 minutes, preferably in a teapot designed only for this purpose.

White tea has the strongest antioxidant and anti-cancer properties of all teas, it removes free radicals from the body and thus has a rejuvenating effect and aids concentration.

YELLOW TEA - yellow tea is made from the leaf buds and young leaves of the tea plant, harvested with extreme precision. Its production process is similar to that of white tea (without the fermentation phase), but the drying phase of the leaves is significantly longer, which makes it taste significantly different from both white and green tea.

Yellow tea is only produced in China in small quantities. To this day, it is considered the noblest type of tea, and it also fetches very high prices. It is a unique tea called 'emperor's tea' because it was reserved for many hundreds of years only for the imperial court and for certain religious ceremonies. It is still quite difficult to find in Europe today.
The infusion of yellow tea is greenish yellow in colour with a visible pinkish 'ring' around the cup, has a fresh, extremely pleasant taste with almost no detectable astringency and a subtle, delicate aroma. It has a very low theine content. Yellow tea is brewed only once with water at 90 degrees Celsius for three minutes

Yellow tea has an excellent effect on the digestive system, has the ability to "flush out" harmful substances from the body and restores vitality.

And why, why, why should we live,
when we will no longer be allowed to drink
tea, tea...

Cabaret of the Older Men