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 style.
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. This should be stressed 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.
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.
A Nice Cup of Tea:-
Eleven Rules for Perfect Cup of Tea I
First of all, one should use Indian tea.Secondly, tea should be made in small quantities - that is, in a teaspot should be made of china or earthware. Thirdly, the pot should be warmed befortehand. Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons woulb be about right. Fifthly, the tea should be put straight into the tea pot. No strainers, muslin bags or other devices to imprison the tea. Sixthly, one should take the teapot to the kettle and not the other way about. The water shouild be actually boiling at the moment of impact. Seventhly, after making the tea, one should stir it. Eightly, one should dring out of a good breakfast cup - that is cylindrical type of cup. Ninthly, one should pour the cream off the milk before using it for tea. Tenthly, one should pour tea into the cup first. Eleventhly, tea should be drunk without sugar.
Tea is also married with meals. Some are also Innovative, they seem quaint. Imagine sweet almound 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 and Food pairing:-
A TOUCH OF EXOTICA
Red grape and black tea lassi
Lamb Chops / Pork roast in orange spiced black tea
Salmon is black tea cocount sauce
Curried green tea egg salad
Tea toffe ( like salted caramel )
Chicken I Chinese green, Darjeeling and green jasmine tea and Oolongs
Rich Seafood ( Crab, Lobster, Scallops, Shrimp ) I Oolong
Baked Ham I Assam
Vegetables I Nilgiri
Fruit I best with iced greens and lighter black teas
Desserts such as carrot cake I Assam