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Prague is home to a number of well-known cultural attractions, many of which survived the violence and destruction of 20th-century Europe. Main attractions include Prague Castle, Charles Bridge, Old Town Square with the Prague astronomical clock, the Jewish Quarter, Petřín hill and Vyšehrad.
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Green tea is a type of tea that is made from Camellia sinensis leaves and buds.
Red tea comes from a South African plant, rooibos, meaning “red bush”.
White tea is processed leaves of the Camellia sinensis plant.
Oolong tea is a traditional semi-oxidized Chinese tea (Camellia sinensis).
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First, you need to select the leaves for harvest. In the spring and summer, you should notice a fresh ‘flush’ (a harvest in terms of tea is a flush) of young leaves and these are the perfect ones for tea making and the most prized by tea growers. Pick the two youngest leaves and the bud of each branch to give yourself a small pile of fresh soft leaves to work with.
The next step is to heat the leaves by steaming them. A steamer works best or you can use a colander over a pan of boiling water, steam for 1-2 minutes. You want the leaves to start to wilt and turn an olive green colour. Be careful when steaming that you don’t cook the leaves and to do this watch their colour but also ‘scrunch’ them in their cloth. You should never have the bundles temperature so high that you can’t carefully handle them and by feeling for them to go limp you’ll know they are ready for the next step.
So now you’re looking at a limp olive green ball of leaves, which is warm to touch but cool enough to knead, much the same as bread. If you’re not keen in kneading the leaf, then using a sushi mat works well for this to get them nice and even, but you can also roll them in the palms of your hands – working them into narrow tubular shapes and as you do so, this breaks down the chemistry inside the leaf that will give your tea it’s flavour.
Oxidation is the chemical process that is easiest to observe by looking at a dried tealeaf’s colour. The greener the leaf, the less oxidized it is. Like a cut banana turning brown, the tea leaf turns brown as it oxidizes.
White and Green teas are the least oxidized (as apparent in the light and green colour of the leaf and infusion). Black teas are the most oxidized (as you can see in the dark colour of the leaf and deep crimson-brown of the infusion).