What is Nilgiri tea?
Black Nilgiri tea is a mild and dark mixture with a few candle tones. It comes from the Ghats Mountains and other high -rise areas of the Coast Southwest India. Most farmers who process Nilgiri tea use cultivation that promotes economic cooking. One of the most famous and significant members of this black teas family is called Orange Pekoe, although black Darjeeling made in the Indian Darjeeling region of Bengal, the eclipse of most of the other in popularity.
Most people who grow, process and sell Nilgiri tea use the wide-band Assamica's broadband strain China's Camellia sinensis , grown in South India-Region also known as Nilgiris. On the other hand, Darjeeling growers are preferable to use a sinensis strain with much smaller leaves. About two thirds of all Nilgiri growers are small farms; Many Nilgiri harvests all year round, because it is the only Indian black tea with the cultivation of the annual logo.
black varieties such as Nilgiri tea are processed by the CTC method, which is usually an abbreviation for crushing, tearing and ripple, but it can also mean "cutting, twisting and ripple". The method, which was invented at the beginning of the 30th year, is widely introduced in 2011 throughout Asia and Africa for the production of black teas such as Nilgiri. Instead of an old method of mere rolling of Nilgiri tea leaves, CTC includes rolling leaves to jagged rollers, which, as the name suggests, either crushes, tear and turn - or shorten the twist - leaves prepared for final drying and cooking.
TheCTC method facilitates cooking and spreads it to more cups. When using full sheets, the product is orange PEKOE; Other partially intact leaves are used for what is called "Broken Orange Pekoe". With Nilgiri tea, the altitude altitude is a high altitude of its cultivating and rich rainfall they receive, gain credit for their slightly acidic taste. Is consideredChristmas for a strong, unique taste, comparable to anyone else for its light tones. Its orange color is relatively characteristic of most Indian black teas.
For each boiled cup, only 1 teaspoon (2.7 g) of processed Nilgiri tea is required. Water during rolling boiling should be left with tea for five minutes. Some add sugar and milk to the final product; Others believe that the taste tastes sufficiently to drink it straight and inhale the nilgiri aroma between the SIP.