TEA TIDBITS
These teas are stronger leaf with a rich liquor resulting from controlled fermentation. The leaves are withered on racks and then soften and rolled in machines.
These teas are from China and are a combination of green and black leaves. Oolongs are semi-fermented and are stronger than green teas but more delicate than the fully fermented black tea.
These teas are generally subtle, pale, and often bitter. They are unfermented and made from steamed leaves that are rolled are mats.
These teas are rare teas produced from flowery tea buds that are plucked on the very day prior to their opening and are steamed and dried. Their infusions are pale golden and possess a hint of sweetness. Very tender and delicate.
These teas include every part of the plant, from the roots to the stems, seeds, berries, and flowers. Technically, only the leaves of tea plants can be truly called tea. Naturally caffeine free.
1. Use fresh, good quality tea, which should always be kept in an airtight container.
2. Fill the kettle with freshly drawn cold water and bring it to a boil.
3. Meanwhile, warm the teapot preferably china or eathenware, by rinsing it with hot water,
so that the boiling water is not cooled as it touches the leaves.
4. Put in 1 teaspoon of tea leaves per person, adding an extra spoonful "for the pot"
if you like your tea strong.
5. Take the teapot to the kettle and pour the water over the tea as soon as it comes to a rolling boil.
6. Put on the lid and leave to brew for approximately 3-5 minutes.
Black Tea: Rolling boil (212 degrees), steep 3-5 minutes
Oolong Tea: Slightly cooler (195-210 degrees), steep 4-7 minutes
Green Tea: Cooler water (175-185 degrees), steep 2-3 minutes
Herbal Tea: Cool water ( 180-200 degrees), steep 3-5 minutes
White Tea: Cool water (175- 185 degrees), steep 2-3 minutes