The catalog gives an idea of \u200b\u200bthe products of the Soviet Tea Industry - one of the most young sectors of the USSR food industry. The purpose of the publication is to give the necessary idea of \u200b\u200bthe assortment of tea produced for 1956 in the USSR and its production ...
Publisher: Ministry of Food Products RSFSR. Year: 1956. 
The tea industry in the USSR received widespread development. Tea is cultivated in the Georgian and Azerbaijan SSR, in the Krasnodar Territory.
The first industrial plantations were laid in Chakve and Salibauri. Georgia were brought from China, India, Japan, Ceylon and Java Seeds and planting material of a tea plant nearly hundred items, due to which a significant amount of hybrid forms were formed.
According to the botanical, morphological and biological properties of Georgian chains, they can be combined into five groups: Meltsole-Chinese (Japanese), middle-chinese, large-scale-Chinese, Indian-Chinese and Indian. 
Cold-resistant Chinese teas growing well, growing in all tea areas of the Union (mellular, secondary, large-scale Chinese). Only in the heavily areas (adjara) are common hybrids of Indian-Chinese tea. The Indian Group due to adverse climatic conditions did not receive development in the USSR.
Of the varieties imported for acclimatization, the best interests were the most interests: Kimyn, Darjeeling and Kangra. By cross pollination of the Chinese and Indian varieties, new grades of a tea plant were created - Georgian No. 1 and Georgian No. 2 with high yield and quality.
Tea leaf of the Adlerovsky district (Krasnodar Territory) in its chemical composition - the content of extractive and tanning substances and caffeine - referred to the best domestic tey. 
The composition of fresh tea sheet includes mainly water, tannin (Totanan), caffeine (TEIN), essential oils, protein substances, carbohydrates, pectin, pigments, enzymes, ash elements, vitamins, etc. The greatest percentage by weight occupies water - 72 -87%. The dry matter is contained from 13 to 28% (the content depends on the botanical type of plants, the age of the sheet, the location of the plantation, the time of the year, and a number of other important factors).
In the most gentle young top bushes (flushes), which are the main raw materials for production processing, the water content is somewhat larger than in the old flagrant leaves. After drying the leaves, the percentage of water decreases sharply (up to 3-6).
Due to the hygroscopicity of tea, the moisture content in the future is again increasingly rising, in the shopping grades of black baid tea, it can reach (without worsening quality) to 9%. 
On the quality of tea, its fragrance, fortress, the color of infusion, the ability to affect the human body is influenced mainly compounds, easily extracted from dry tea, i.e., dissolving in hot water and turning into tea infusion.
Such are tannin, caffeine, essential oils, vitamins and a number of other substances. Moreover, the richer tea by these substances, the more qualitative and gives a more valuable infusion. 
The fragrance of tea depends on the essential oil contained in it, the individual components of which have smells of roses, jasmine, citruses, honey, valley, bitter almonds, etc. During the processing of a green tea leaf (winding, fermentation, drying) disappears the smell of fresh green grass and arise New, more pleasant.
A peculiar and refreshing flavor of tea is particularly fully detected with its proper welding. Teas growing in highland areas like Darjeeling from Western Bengal in India, Kymena in China, Kangra on the southern slope of Himalayas, possessing an exceptionally pleasant and strong aroma, are used often to squeeze other high-gravity chains that do not have sufficient aroma.
In foreign countries, the mainly green, sometimes artificially flavored. In the USSR, artificial aromatization was not applied. 
The types of tea of \u200b\u200bIndian and Chinese, as well as their varieties, differ from themselves not only morphologically, but also in their chemical composition. The leaves of the Indian species and its varieties contain more such valuable substances such as tannin and caffeine.
The birthplace of the tea plant is the highland and foothill terrain of the southern regions of China, where the tea consumption was known for several centuries to our era.
The culture of tea received in addition to China widespread in India, Japan, on Ceylon, Java and Sumatra, in the USSR. 
China is grown by a large number of different types of tea, differing in taste, aroma, color and other qualitative features. Teas black, green, yellow, red (oolong) are produced. Some black chains have several cells of items.
Teas, grown on mountain plantations, in particular in the province of Anhui, Cymen County, Tunchi, Longjin (the largest area of \u200b\u200bgreen bahyshe tea), higher quality and have a particularly delicate aroma and softness of taste.
A characteristic feature of Chinese tea, a pleasant aroma and a soft taste, is explained by a relatively small amount of tannins (tannin) in tea sheets. 
India - in the mid-fifties of the last century, the largest manufacturer of tea, produced about 1/3 of the entire global tea production, 80% exported.
The main areas of tea plantations are North India with its warm and humid climate. Particularly famous for its fragrance of tea from the highland Darjeeling district in West Bengal, here are grown mainly by the hybrids of Chinese and Assam's varieties.
It produces predominantly black tea. For Indian chains, a complete tart of bitter taste and a strong infusion are characteristic. Because of the big saturation of caffeine, they are stronger to the nervous system. 
At Ceylon was mainly made of black tea, which was almost completely (98%) for export. Cultivated mainly by Assam's type of tea and Assamian-Chinese hybrids.
At mining plantations, high-quality teas are matured, in the foothills of teas have a weak fragrance and taste, on plantations located in lowlands, teas have a lower quality. 
In Japan, tea differ in quality from Chinese. Consumed mainly within the country in the form of green bahyshe tea; Many varieties retain their qualities no more than a year, after which they take a reddish tint, they acquire the smell of olifa and infusion it turns out dark with an unpleasant taste (partly fish, partly flour).
The bitter taste of this tea is weakened due to the enhanced use of nitrogen fertilizers and the adopted tea sheet processing technology. Tea gives medium infusion, very weak fragrance and is being recognized therefore empty, i.e., "devoid of body and taste." Japanese black baids do not have industrial significance. 
On the Islands of Indonesia, Java and Sumatra cultivated Assamian variety of tea. Climatic conditions make it possible to collect a green leaf of almost the same quality throughout the year.
It is mostly black tea, which is characterized by a large tartness, full of taste, a good color of infusion, but has a weak fragrance. The quality of Indonesian tea is below Indian and Ceylon. 
In Russia, tea plants were imported in 1833 from China and landed in the Crimea in the Nikitsky Botanical Garden. The conditions of the Crimea turned out to be unfavorable, and the bushes in 1848 were transported to Georgia to the Sukhumi Botanical Garden and partly in Zugdidi and Ozurgeti, where they knew well.
One of the main delicacies in our children's time was tiled fruit tea. The sweet briquette of dark brown was wrapped with paper, and from under her he had some unusual wood smell. You walk to gnaw him, the whole look is black, but so tasty! The grandmother smoked the briquette and threw it into a large kettle. Tea taste with his reminded dried fruits, but when brewing, it still looked like tea, and not as compote. We did not love tea from the briquette, but please feel it - ooooo! Especially pear.
Now about this delicacy of Soviet children, many forgot, there is almost no information about it. Did it says:
"Fruit tea is a mixture of various types of roasted vegetable raw materials with the addition of refinery and fruit essences.
Fruit tea
Under the category of "Fruit Tea", peculiar dry mixes prepared from dried and crushed fruits and berries appeared, sometimes with an admixture of chicory, with the addition of chopped skin with fruits and crushed (pressed) seeds. The brewing of this "Tea" gave the brown color of the drink, having a sweetish, quite pleasant enough taste, although it does not have anything in common in aroma and taste with real tea.
The cheapness and relatively good taste (in comparison with the cheapest, frequently falsified Chinese teas) made "Fruit tea" quite popular with poor buyers, and simplicity of the technological process - grinding and drying in the furnace - allowed to improve its production in mass quantities. In several provinces at the end of the XIX century, these "teas" were so popular that there was not enough packaging for their production.
The studies conducted in the capitals of the "Fruit Tea" samples showed that manufacturers use almost any dried fruits with high sugar content for its production. The researchers who conducted the test indicated that the consumption of such "tea" in large quantities may in some cases provoke health problems, given the presence of peeling with fruits, seeds, as well as possible incorrect heat treatment. However, in general, it was recognized that fruit mixes are entitled to existence, although from 1888 a ban was imposed on the use of the term "tea".
Fruit tea is used as a substitute for tea. When welding, boiling water gives a pleasant fruit infusion of an acidic-bitter taste, brown or dark brown, used with sugar and usually without milk. Has high extractiveness, easy and complete digestibility; In nature, it is almost not inferior to natural tea, but does not contain alkaloids (tannin and caffeine) acting on the body. Contains a large amount of vitamins C, B1 B2, PP.
Wild varieties of apples and pears are used for production (cultivated varieties have less acidity required for the completeness of the taste of fruit chains) and chicory; They form a flavor-aromatic bouquet, infusion and color. The remaining fruit and berry components create a completeness of a bouquet and aroma.
Soviet fruit teas from the sixties were produced by 14 titles, of which nine are with the addition of fruit essences: apricot, orange, pear, strawberry, strawberry, lemon, crimson, honey, berry and five items - with the addition of dried berries and fruits: pear , raspberry, uremic, cherry, apple.
The specificity of individual chains is the fragrance of fruit essence or a pronounced characteristic component (dry fruits). Depending on the formulation and technology of the production of teas are divided into two groups:
I-pressed (with the addition of molasses) and
II - loose (without molasses).
The refinery plays a cementing role and has nutritional properties (contains sugar). An extruded fruit tea was wrapped in a lender from the protrusion and the artistically decorated label. Oarsdis fruit tea was fished for 200, 250 and 300 g in paper boxes. Stored in dry, well ventilated rooms with relative air humidity not more than 75% for 6 months from the date of production. "
Fruit tea - mixtures of various types of roasted vegetable raw materials with the addition of refinery and fruit essences.
Fruit tea is used as a substitute for tea. When welding, boiling water gives a pleasant fruit infusion of an acidic-bitter taste, brown or dark brown, used with sugar and usually without milk. Has high extractiveness, easy and complete digestibility; in its nutritionally not inferior to natural tea, but does not contain alkaloids (Tanina and caffeine) acting exciting to the body. Contains a large amount of vitamins C, B1 B2, PP.
Fruit tea
Wild varieties of apples and pears are used for production (cultivated varieties have less acidity required for the completeness of the taste of fruit chains) and chicory; They form a flavor-aromatic bouquet, infusion and color. The remaining fruit and berry components create a completeness of a bouquet and aroma.
Soviet fruit teas from the sixties were produced by 14 titles, of which nine are with the addition of fruit essences: apricot, orange, pear, strawberry, strawberry, lemon, crimson, honey, berry and five items - with the addition of dried berries and fruits: pear , raspberry, uremic, cherry, apple. The specificity of individual chains is the fragrance of fruit essence or a pronounced characteristic component (dry fruits).
Depending on the formulation and technology of the production of teas, they are divided into two groups: I - pressed (with the addition of molasses) and II - loose (without molasses). The refinery plays a cementing role and has nutritional properties (contains sugar).
The manufacturing process is maintained according to the following scheme: cleaning and frying raw materials, crushing for grooming and mixing in accordance with the recipe. To prepare pressed tea, the mixture is mixed with a hot molasses and is pressed into rectangular briquettes weighing 100, 150, 200 and 300 g. The main process of fruit tea technology is roasting raw materials, in the process of which deep changes in the substances occur in plant products: water loss, caramelization of sugars The decomposition of proteins and other substances, as a result of which products acquire a brown color, aroma, increases the amount of substances soluble in water. Fruit (especially in apples) is brighter, a concentration of malic, lemon, acetic, capricious acids appears brighter. Under the influence of high temperature in chicory, the hydrolysis of the Inulin (polysaccharide, the main substance of the chicory root) and the partial transition to the fructose, which is caramelizes, staining the semi-finished product in brown color. The bitter substance of its glucoside of Indinb is destroyed. The bitter taste of roasted chicory depends mainly on the disintegration products of Inulin and other substances. Volatile acids are removed. From carbohydrates and proteins of chicory, essential oils are formed, informing the fruit tea with a pleasant specific aroma.
In accordance with the requirements of TU 25-58 on "Fruit Pressed Tea" and TU 22-59 "Fruit Little Tea" The name of the challenge was established according to the used food essences. The range and recipes of fruit chains are shown in the table.
Assortment and recipes of fruit chains
Quality requirements. The taste and fragrance should be peculiar to normally fried products and essences, corresponding to the name of fruit tea, without outsiders, stale and moldless taste. Humidity no more than 12%, ash, no more than 5.5%, ash, not soluble in 10% hydrochloric acid, not more than 0.5%. The number of extractive (soluble in water) substances at least 35%. Coloring infusion from brown to dark brown. The degree of crushing for extruded tea is a passage through a sieve with a diameter of 7 mm cells, a distance from the sieve 121 cell per 1 cm². For scattering: The approach with the sieve diameter of the cells of 7 mm is not more than 1%, the scale of the sieve with the diameter of the cells 5 mm is not more than 40%, the passage through the sieve with a diameter of 3 mm cells is not more than 0.5%. The content of metal products per 1 kg of pressed fruit tea is not more than 10 mg, and the largest linear size of individual particles of metal photograph should not exceed 3 mm; The content of organic impurities is not more than 0.1%, mineral nrymes not more than 0.05%. It is allowed to prevent fruits of fruits and berries no more than 0.5%. The deviation in the net weight is allowed: for briquettes weighing 100-200 g ± 3%, weighing 250-300 g ± 2%.
An extruded fruit tea was wrapped in a ledger from the propergument and in the artistic label. Oarsdis fruit tea was fished for 200, 250 and 300 g in paper boxes. Stored in dry, well ventilated rooms with relative air humidity not more than 75% for 6 months from the date of production.
In the times of the Soviet Union, everything was secretly dreamy with change, secretly dreamed of life "as abroad", where never happened, and about refined food, which was never tried. And so - happened! And now we have left with nostalgia to remember the former times and that food is the most delicious, as it turned out.
Most of the recipes of that time differ simplicity, and dishes are unpretentious. This is explained simply: the grocery shops did not please diversity. But so far, our mothers managed to prepare goodies from what was, we managed to create our own, with nothing comparable culinary sizes. And what did you try from the list?
Bread crust
Burnt to the store for bread is one of the first tasks that were given to the Soviet child. And here, laying your head, you run into the nearest store. Squeezing a penny in a small palm, stand in the queue and wait until the aunt in a high precipitator appeal to you. But you can return home in slower. Still would! There is a fragrant crust, which can not be resist. Well, who of us did not bring home slightly honeycomb bread?
Caramel Petushki
Cockery, bunnies, chanterelles - candy purchased a variety of forms. But they were made of sugar and melted butter. It was possible to buy a little both in the store and the market for enterprising grandmothers. Where there is chup-chups to take.
Gum
When in the early 90s we saw the cassettes with foreign films to the holes, they always tried to resemble something on beautiful heroes. The gum that has always had with you, for many children was a luxury. But it did not stop them. Admit, because you also chewed the resin fruit trees!
Bunch bubliks
By competing a variety of biscuits and tender liver, bagels have lost their popularity. And about 30 years ago they were bought by bundles. And while mom or grandmother was busy business in the kitchen, each girl thought to rush to try on a bundle. Stunning decoration!
Bread with sugar
Just remember - saliva flow. It is now we buy or prepare a variety of desserts. And at that time, the most favorite delicacy was a piece of white bread with butter, richly sprinkled with sugar. When there were no oils, the bread was simply wetted with water, and then sprinkled with sweet sugar sand.
Sandwich from cookies
Remember biscuits with fucked milk? It was so tasty and fragrant that it was hard to wait until the kettle breaks down. And to make it even tastier, it was enough to smear one cookie butter and cover such a filling the second.
Condensed milk
Today, the choice of condensed milk is so great that the eyes scatter. And before in stores, pyramids were built from one species - liquid condensed milk. To lubricate the waffle cakes, or cook iris, cooked condensed milk. Sometimes after this midnight washed walls and ceiling. But from the "explosive" delicacy never refused.
Irisky
Here they are, sweets that could be infinity. Well, if not indefinitely, then accurately to abdominal pain. Yes, you can find something remotely resembling the taste of those most urisok in the nearest store. But only the one who lured the seals after each second candy will feel the difference.
Ascorbic dragee
It was sold in small plastic bubbles and was incredibly sour. Many have always been seduced to take a couple of things secretly with their parents. After several dragies, the tongue became slightly yellowish, and because of the acid, sometimes minor wounds appeared. But it did not stop the lovers of sweets.
Erotic "Friendship"
Today you can find products under the name, but the same, Soviet taste, it does not repeat. To remember childhood, you can prepare such a cheese mass of the house. Previously, the cheeks were added to a variety of dishes or simply ate.
Dessert "Oreshek"
To be honest, the form for baking such nuts I have so far. After all the peripetias with the bank condensed milk, Mom knew a special dough and brought it until prepared in shape. My task was to start nuts. Of course, half a breaker condensed milk disappeared in the process.
Cheese in tea
You definitely have done such an experiment. Being children, just drinking tea is boring. Be sure to need something there to be mandated: cookies, candy, cheese. By the way, he begins to melt a little on the latter. It is important to wait a few seconds to the perfect state - and immediately send to the mouth.
Halva
Of those few products that have always been on store shelves and remained accessible, there was Halva. Today, many are surprised by the fact that such a product was sold in tin banks. But for children of that time, this is a completely normal phenomenon.
Kissel in briquettes
Why wait until mom comes home from work and cook strawberry kissel? It is enough to print a bundle and bite a briquette. Then, of course, parents scolded, but the game cost the candle. Did you do that?
Toast
Where do you reveal a stale bread today? If you were transferred 30 years ago, this question would not be tormented by: Cut it with pieces, plunge into a whipped egg and fry on a hot frying pan to a crust. The generation of toaster did not even dream!
Kvass
Just comes the heat - the store shelves are filled with a drink called "Kvass". If you have grown in the Soviet Union, you know that a modern dark drink has nothing to do with a real kvass.
Homemade Kozinaki.
Fragrant and delicious sweetness was preparing at home, as it was hard to find it in the store. It would seem, nothing cunning or special: Fill the purified caramel seeds, wait until the mass freezes, divide into briquettes. Broken tooth, and not even one, is a traditional consequence.
Baked potatoes
Many years will pass, while the new-fashioned word "barbecue" will accompany conversations about the college on nature. In the meantime, you can just breed a fire and throw a few potatoes. Large twig from the nearest bush and with its help turn the potatoes. Then you get, throw off your hand, remove the peel, eat another hot ... excellent master class for modern children.
Sorrel
Residents of megacities buy it in the market or in the supermarket to prepare goodies. Who has a small land plot, take a separate place under sorrel. And before this plant could be seen right on the street of a small town. He chewed all who spent in the fresh air almost all the time.
Bread with vegetable oil
So, the instruction for those for whom such a combination does not seem to be a delicacy: you take a piece of rye bread, lubricate it with vegetable oil and sprinkle with salt, as well as grinding green onions. The children were delighted!
Cookies "Potato"
The famous Soviet dessert resembles potatoes only forms. In fact, it is cookies, cocoa, melted oil and nuts. Mixed, blinded balls - dessert ready. If you want to remember the real taste - this is a detailed recipe.
Doctoral sausage
She is today. But not so. Probably, at that time used a special recipe, which over the years was lost. While someone simply prepared for himself sandwiches with boiled sausage to tea, others fried it. So she became more tastier and there was nothing better.
Jam and black bread
Modern children eating raw materials in glaze, chocolate bars and caps. And we cut a piece of black bread and opened the can of currant jam. No creams, jams and marmalands can not compare with such a dessert.
If we are folded, my favorite treats from the list above are Irisky, bread with sugar, as well as caramel cocks. It seems that the new and tasty does not appear in stores, these sweets will remain my favorite.