The unique fragrance of Akita leaves has a unique and evocative taste. In addition to being an excellent drink, smoked Akita Tea is used to flavor vegetarian/vegan dishes. INGREDIENTS: Akita Black Tea
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The unique fragrance of Akita leaves has a unique and evocative taste. In addition to being an excellent drink, smoked Akita Tea is used to flavor vegetarian/vegan dishes. INGREDIENTS: Akita Black Tea
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BOTANICAL NAME: Camellia Thea Link
FAMILY: Theaceae
PLACE OF ORIGIN: China
NATURE OF THE PLANT: Cultivated
Smoked Akita Tea grows in the province of Fujian in China, where there is an ideal climate thanks to the mists that envelop the plantations or thanks to that spruce smoke that contributes to the formation of the characteristic smoked smell. Its aroma is reminiscent of campfires, with notes of tobacco.
Known to connoisseurs as LAPSANG SUCHONG, the processing of the large leaves of this plant involves drying over braziers prepared with fir wood. Subsequently, the same leaves are placed in bamboo baskets and finally hung on a bundle from which smoke of pine and fir wood is released.
This step allows to complete the smoky aroma of this tea, also giving the product a color tending to dark red.
Natural content: very rich in vitamin A, B2, B12, C as well as calcium, potassium, ac. phosphoric, manganese, copper, zinc, nickel; glucosides, purine bases (caffeine), polyphenols (very abundant (30%): consisting of phenolic acids (chlorogenic, caffeic, gallic), hydrolyzable tannins, flavonoids, epiafzelequine); flavanic dimers(proanthocyanidols), carotenoids.
The preparation of smoked Akita Tea is really simple.
Once the amount of water equal to a tea cup has been brought to ebolition, you must turn off the heat and add a teaspoon of herbal tea (The amount is generally 2-3 grams per person).
Temperature: 95° C. The water should be just boiling and not too alkaline so as to avoid oxidation and precipitation of polyphenols and make the infusion tasteless.
Leave to infuse for 10-15 minutes keeping everything covered.
Tea is to be enjoyed preferably very light and without milk.
This te \ 'resembles the Lapsang Souchong Ma e \' a little more decisive. I recommend it to those who love a flavored, but also very tasty te. This is the second time I take it and has not disappointed me.
I used it to flavor a risotto! He really gave us that extra touch!
Italian 
