theteaqueen.com
TEAS
White Tea: The rarest tea available today is found in China and Sri Lanka. These delicate teas are new buds plucked before they open
and are withered to allow the natural moisture to evaporate and then are gently fried. The curled up buds have a silvery/white appearence
and gives a pale straw colored liquor. As might be expected, the flavor is subtle and must be carefully appreciated.
Green Tea: China and Japan are the largest producers of green tea. Chinese producers traditionally roast the leaves, while the Japanese
steam the leaves. Aesthetics are very important to the Chinese and their teas are often formed into attractive shapes that provide pleasure
from the tea leaf before, during and after the tea is brewed. The Japanese produce only green tea - it is then processed into different forms
including powdered green tea that is used even today for traditional Japanese Tea Ceremonies.
Oolong: Also known as Brown tea, Oolongs come from either side of the Taiwan Straits: China and Formosa. The process to yield
Ooolongh is the most complicated with repeated wilting and shaking in Bamboo baskets to arrive at the perfect state yjay captures the
fragrant essence of the leaf. Oolongs have the widest variety of color from pale orange - brown liquors to dark richer liquors. Their aroma is
constantly enjoyable and unfailingly fragrant.
Black Tea: The tea most Americans are familiar with is Black Tea. Black teas are used alone, for blends and for flavorings. These teas are
produced by various methods in different regions, however the process always involves four basic steps - full withering of the leaves, rolling,
oxidation and drying. Black tea produces a rich dark liquor, fragrant and bold with flavor ranges from malty and tannic to smooth and
mellow. Stands up well to ice, milk and sugar.
How To Brew the Perfect Cup of Tea
1. Fill the kettle with fresh cold water and bring to a boil. (use filtered or bottled water if possible, the taste of water affects the taste of tea)
2. Pour a little of the hot water into the teapot, swirl around, and pour out, to warm the pot.
3. Put tea into the pot, 1 teaspoon of loose tea per cup and one for the pot (this amount may vary according to the type of tea and personal
taste)
4. Pour the hot 4ater over the tea leaves. Put the lid on the pot and leave To brew for the correct number of minutes, depending on the
type of Leaf.
Brewing Times
Black – 5 min
Green – 3 min
Oolong – 7 min
White – 7 min
Fruit – 5 min
Herbal – 6 min
Green tea can be infused several times, but black tea leaves only once.
Health Information
Tea contains vitamins A, B and the anti-oxidant E. A cup of tea is also rich in minerals, including up to 0.3 milligrams Of cavity fighting
fluoride, and traces of iron, copper, potassium, Calcium, magnesium, as well as aluminum, nickel, zinc, and sodium. Green tea contains 8.36
mg of caffeine, black tea contains 25-110 mg. Blending black or green tea with certain herbs can be very healthy.
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