What is Goda?

Goda is a mixture of black tea, which comes from Wuyi Mountain in Southeast China. It is very considered to be the first variety of black tea, which was in China, which was in China, created at the command of English colonists who had difficulty transporting more traditional green teas on long sea voyage back to England. Green tea has been the only type of tea in China for many centuries. Black teas use the same leaves, but are subject to very different processing.

For some time, the term "god" was used as a general word for all black teas, regardless of their origin. Only when the tea masters began to improve their black mixing of skills did the god have been recognized as a different variety. Most scientists agree that the generic version of this Chinese tea was the main expense of the Boston port during the rebellion of the American colonists Boston Boston Tea Party in 1773.

Y have a high height in some places and breaks 13,000 feet (about 2100 km). Soil conditions are usually rich, with constant moisture of persistent fog and high mineral concentrations due to ancient volcanic activity.

Bohea shares characteristics with tea Lapsang and Pekoe, which are also grown in the Wuya area. The difference is mainly in processing. Much of what defines black tea is the selection time, its season of harvest and the method of oxidation.

little about the oxidation process has changed from the time of the first innovation of black tea. It is different from the production of green tea, where the leaves are dried shortly after the selection. Fresh leaves designed for black teas are exhibited in individual layers in the room or chamber operated by climate. With the right moisture levels, the leaves are naturally turbow, which is a sign of protection. Oxidized tendencies tend to take significantly longer than dried teas.

Tea

Goda's ODDecorated on wooden boards and is packed as soon as the first signs of darkness appear. Its preparation is much basic than more complicated oolong teas and usually must not be processed with almost the intensity of modern varieties of Lapsang. The taste of the finished tea is smooth but bold. Its cooking color is dark orange, similar to most of the other black types of tea.

Many generally marked "black tea" products are produced in the tradition of God. This process is cheap, fast and provides generally satisfactory results. Nevertheless, the name of the god can only be applied to the leaves grown in the Wuya area. Although the process took off, the name remains associated with geography.