Tea with navat

Tea leaves and crystalline sugar play different roles: tea sets the aroma of the infusion, and navat sets the sweetness. In the finished mixture, their ratio needs to be clarified.

The tea plant and the finished blend are different levels of description. The basis of classic tea is Camellia sinensis; herbs, fruits and aromatics, if any, are listed separately.

Crystalline sugar research describes the production of large crystals by repeated crystallization. Crystal size alone does not make sugar a proven source of specific benefit.

By the name “Tashkent” it is impossible to determine the place where the leaf was grown, the type of tea and the composition of aromatic additives. They are established by the labeling of a specific mixture.

History

Navat at the tea table

The government portal of Uzbekistan lists navat among traditional sweets and describes tea as part of breakfast. This is the context of the presentation; The source does not establish a single recipe for the Tashkent tea blend.

Plant history and feeding history

The FAO links the tea plant's likely origins to northeast India, northern Myanmar and southwest China; the exact original location has not been established. This is information about the plant, and not about the production of the blend with navat.

Why does a large crystal differ in appearance?

Scientific work on crystalline sugar shows that the formation of crystals is influenced by the conditions and composition of the raw material. From it it is impossible to derive the exact recipe for a particular navat.

Regions and differences

Geography of the tea plant

The map shows regions from the botanical history of tea, not the production of the mixture, the sugar, or the place of packaging.

Northeast India, India

One of the areas of suspected origin of the tea plant according to FAO.

The point refers to the history of the plant. The raw materials of our blend are not confirmed here.

To get acquainted with the geography of tea culture.

Northern Myanmar, Myanmar

The FAO includes this area within the broad area of suspected tea origin.

This is not a designation of the supplier or a taste characteristic of the batch.

To compare historical regions of the tea plant.

Southwest China, China

Another region indicated by the FAO in the certificate of origin of the tea plant.

The exact original location of growth has not been established; The origin of the blend is specified separately.

To read about the history of the tea plant.

Types and processing

Tea base

The type of leaf processing affects the finished tea. Black and green tea cannot be determined only by the color of the dry mixture with additives.

Choose according to the confirmed brewing type and desired taste.

Navat separately from tea leaves

Individual crystals allow you to add sugar to taste. This format needs to be checked on the packaging: it is not intended for every mixture.

When is it more convenient to dose the sweetness yourself?

Ready mix

Tea, crystals and possible supplements are already combined. For a reproducible cup, the manufacturer's specified brewing ratios and brewing method are helpful.

When the finished composition is suitable.

Drying this product

In tea leaf processing, drying reduces moisture content; for black tea it also completes the oxidation stage. This is the process of obtaining tea leaves, and mixing with navat is a separate operation. About the method

How to choose

• Check the type of tea and a complete list of herbs, fruits, flavors and other additives.
• Look at the share of navat and the ability to measure it separately from the sheet.
• Brew according to the recommendations for a specific blend: the universal time and temperature are unknown by name.
• Don't equate the nutritional value of the dry mix with a cup of infusion; take into account the actual dissolved and consumed sugar.
• For origin, please request the country of tea raw materials and blender separately.

In the catalog

• Tashkent tea with navat