Each person's unique tastes can be explored with the
many flavors of tea. There are a number of elements that fuse to brew good tea.
With practice and experimentation, you will soon discover your own tea style.
Sometimes you may prefer the formality of the traditional method, and at other
times you may toss some leaves into a cup and add water. The loose leaf and
compressed loose leaf teas allow you to determine the strength and brewing
There are two main points to always keep in mind when
brewing tea, including chinese white tea. The first thing is use good water.
Spring water is preferred. Since most cities tap water will change the way tea tastes,
and not for the better. The second thing is be aware of the temperature of the
water in relation to the type of tea you are brewing. Using boiling water on
green tea will make it taste bitter. Using steaming water on pu-erh won't bring
out the full range of flavors. Ideal temperature is 80c or just before boiling
Of course it is also important to use the right amount
of water per amount of tea and to not let the tea steep (soak in the water) too
long or too short. Follow the directions below and soon you'll be making
amazing tea that you're sure to enjoy.
*Depending on how much tea you use per cup, you can
expect a pound of dry tea leaves to yield 150 - 200 cups of tea, and two ounces
to yield 20 - 28 cups.
Tea is also married with meals. Some are also Innovative, they seem quaint. Imagine sweet almond tea with Telengana Chicken roast, Or black tea with biryani. There is a scientific reason why these combos work, The strong Flavour left on the palate by the roast is cleansed by sweet almound tea. Similarly, black tea cuts through the deep-fried meat and oil of biryani and lessens chances of indigestion. The general rule is that curries go best with Darjeeling and jasmine green tea; fried and roasted food with assam tea.
Tea & Food Pairing
A TOUCH OF EXOTICA
1.Red grape and black tea lassi
2. Lamb Chops / Pork roast in orange spiced black tea
3. Salmon is black tea cocount sauce
4. Curried green tea egg salad
5. Tea toffe ( like salted caramel )
1. Chicken : Chinese green, Darjeeling and green jasmine tea and Oolongs
2. Rich Seafood ( Crab, Lobster, Scallops, Shrimp ) : Oolong
3. Baked Ham : Assam
4. Vegetables : Nilgiri
5. Fruit : best with iced greens and lighter black teas
6. Desserts such as carrot cake : Assam