TYPES OF TEA
The tea plant is unique for all types of tea, but the treatments that the leaves undergo vary, therefore it can be divided into fermented, unfermented, or semi-fermented:
-Black tea: it is a fermented tea, which derives from an oxidation process of the leaves which are macerated and then dried
-Green tea: in this case the leaves must not undergo oxidation, therefore this tea is not fermented
-White tea: partially fermented, its leaves are dried in natural sunlight so as to prevent excessive oxidation
-Yellow tea: it is a very precious type of green tea, whose leaves are first subjected to natural oxidation and then dried
- Post-fermented tea: it is a tea that undergoes a roasting process that releases hints of wood and damp earth, often mistakenly called black tea
-Blue or oolong tea: it is a semi-fermented tea, the whole leaves of which are dried in the sun in baskets which are then stirred so as to shatter the edges
- Red tea or karkadè: it is the only tea that does not derive from the Camellia Sinensis plant, but from the Hibiscus Sabdariffa, an African plant grown in Senegal and Eritrea; this type of tea does not contain theine.

HISTORY:
It seems that the tradition of the five o'clock tea dates back to 1800, a period in which the British had the habit of consuming only breakfast and dinner. The 7th Duchess of Bedford, Anna, who was a close friend of Queen Victoria at the time, experienced a strong sense of hunger every day in the late afternoon which made it difficult for her to wait for dinner. To resolve this "discomfort" the Duchess asked for something "light", a snack, to satisfy hunger pending dinner, and so asked a waiter to serve tea and sweets just before 5 o'clock. This experience was so appreciated by Duchess who decided to repeat it every day. Soon she started inviting friends and acquaintances to join her. Initially this ritual was dedicated to the wealthiest classes, and over the years it has been perfected with the introduction of cakes, sandwiches, assorted desserts etc.

In 1900 the tradition of 5 o'clock tea became a real social event, so much so that to adhere to it, women dressed in an elegant and sophisticated way.
Subsequently, the Afternoon Tea expanded into all classes, creating numerous shops and tea rooms.

Bangers & Mash is a dish consisting of sausages served with mashed potatoes and onion gravy. Also known as sausages and mash, it’s a quintessential British dish that’s served throughout Great Britain, traditionally in pubs, and a survey a few years ago ranked it as Britain’s most popular comfort food.

In the UK and Ireland, cheesecake is typically made with a base of crumbled and buttered biscuits and is often garnished with fruit compote. The most commercialized varieties are black cherry, black currant, strawberry, passion fruit, raspberry and lemon curd. Usually the filling is a mixture of cream cheese, sugar and cream, and is not cooked but refrigerated. Gelatin (usually fruit-based) can also be mixed with cream to keep the filling solid. Variations are common and include aromas of banoffee, coffee, tea, chocolate, Irish cream, white chocolate and marshmallow. In Scotland, salted cheesecake with smoked salmon is also produced.

1. To make the cheesecake you must first of all chop the biscuits with the aid of a blender.
2. Then add the Santa Lucia butter previously melted in a water bath.
3. At this point, work the two ingredients thoroughly.
4. Once worked, compact the mixture on the bottom of a round pan previously buttered and covered with parchment paper. Then, let the base cool in the refrigerator for half an hour.
5. In the meantime, take a large bowl, pour the eggs with the sugar and whip everything.
6. When the mixture is well whipped, add the fresh liquid cream and Ricotta.
7. Then, with the help of a whisk, mix it to perfection until obtaining a smooth and homogeneous cream.
8. Once the cream is well blended, add the vanillin sachet. Stir again.
9. Finish your cheesecake by taking the base from the refrigerator and pouring the cream into a nice and uniform layer.
10. Then bake it at 170 ° for about 60 minutes.
11. Once cooked, serve cold, decorating it as desired with sprigs of currant.