Posts Tagged ‘Tea Maker’
Some Tea Note (Part 2)
Oolong Tea
It is the most common tea served in Chinese restaurants, as a batch of leaves can be steeped up to five times — the third and fourth brews give the best flavor. Reddish- brown when brewed, it is generally stronger, more roasted and full- bodied in taste and aroma than other types of tea.
They are dried naturally before being gently bruised and roasted over charcoal. The Tie Guan Yin is one of the most well-known while the Da Hong Pao is the finest and most expensive. Oolong tea prices vary greatly. Most high-quality oolong teas are made in China’s Fujian province. Read the rest of this entry »
Some Tea Notes (Part 1)
Black Tea
Assam, Earl Grey and western style breakfast – most of the teas that we drink in cafes are single estate or blends of black tea. Infused to a clear shade of dark red, most black teas are hearty and boast the strongest flavors among all tea. As it’s fully oxidized, it can retain its flavor for several years. It also has the highest caffeine level at about 3%. The best black teas are the young shoots of each branch, with silver or golden tips.
Green Tea
Popular for antioxidant properties, the taste ranges from refreshing and mild, to grassy and full-bodies. The golden yellow brew is the most natural tea – freshly plucked leaves are dried and packed without being oxidized; it retains its green color as chlorophyll is not broken down. Read the rest of this entry »
