Info on Brewing Tea

                                                                                                           September Newsletter 2012 

The basics of brewing, if your tea is too bitter you have now brewed it too long. The guidelines are given on each package and now it is time to brew that perfect cup. Some information this month on tea, a few delicious recipes also are included for you to try out. Information about teas that are used to create Black blends, some teas are just not meant to be blended together, special suppliers that we use have create classic blends, by trial and error I bet.  But all of the blends that we use are simple delicious.

 

BREWING

 

Black tea – Complete boiling of water     – added to tea right away

 

Oolong – Brew when water has the bubbles forming @ the bottom

 

Green & White – Best brewed when water is just

 

Starting to boil, look for the steam rising from tea Kettle.

“Classic Spice Cake”

by “The Little Black Book of Tea” by Mike Heneberry

2          cups all-purpose flour

1          cup sugar

1          teaspoon salt

1          teaspoon baking powder

1          teaspoon baking soda

¾        teaspoon ground cloves

¾        teaspoon ground cinnamon

2/3      cup shortening

¾        cup packed brown sugar

1          cup buttermilk

3          eggs

* Preheat oven to 350 degrees Fahrenheit.  Grease a large cake pan and dust with a pinch of flour.  Mix flour, sugar, salt, baking powder, baking soda, cloves, and cinnamon in a large bowl.  Add shortening, brown sugar, and buttermilk and beat for 2 minutes, until smooth.   Add eggs and beat 2 minutes more.  Pour into cake pan and bake 35 to 40 minutes, or until a tooth-pick inserted into the cake comes out clean.

How do you brew your tea?

Pot or Mug

Tea Bags – lower grade tea

Loose Tea – well sealed package high quality blending.

Loose tea expands twice the size of original amount placed into tea filter, tea ball or tea pot.

It is best to use 1 teaspoon per cup, too much tea can make the taste bitter or may cause insufficient flavor of original tea.

Brew half full of tea in your filter or tea ball.

– Suggested to use one teaspoon per cup for the tea pot.

Some tea enthusiasts prep their tea pot or mug with hot boiled water before the initial brewing of their tea. This method helps keep the temperature in the brewing surface, which in turns makes a satisfied cup of tea.

Important to close the lid of the tea pot once you have brewed the specific tea. All the teas have specific steeping time.

Oolong – brew up to 8 minutes.

Black – up to 6 minutes.

Herbal Tisane’s – up to 7 mins.

Green & White – being the shortest time to brew in less than 3 minutes.

Also it is good to remove the leaves once the brewing time is up, or you may have a very bitter tea or a herbal tisane tasting funny.

Herbal teas are classified not as a tea, but a “Tisane”.

Strong brewed teas are enjoyed by tea enthusiasts in Turkey & Russia. The second cup is created by just adding hot water.

Turkish Tea Cookies”

by “The Little Black Book of Tea” by Mike Heneberry

2/3      cups pignoli nuts, chopped fine

2          cups sugar, divided

1          cup water

1          tablespoon lemon juice

2/3      cup margarine

2/3      cup milk

½        teaspoon baking soda

½      teaspoon vanilla extract

1/3      cup semolina flour

pinch of salt

2-2/3  cups unbleached flour

*Toast pignoli nuts in a hot skillet for 3 minutes, stirring frequently to keep them from burning.  Remove from heat and set aside.  Boil 1-1/3 cups sugar and water in a saucepan for about 10 minutes, until a thick syrup formed.  Stir in lemon juice and return to a boil; remove from heat and set aside.  Preheat oven to 325 degrees Fahrenheit.  Melt margarine and place in a mixing bowl.  Add milk, remaining 2/3 cup sugar, baking soda, and vanilla and mix well.  Stir in semolina and salt, then slowly add flour and blend until smooth.  Refrigerate for 10 to 15 minutes.  To make cookies, form an oval from 1 tablespoon dough.   Make a lengthwise groove and fill it with toasted pignoli nuts.   Bake on a lightly greased cookie sheet about 30 minutes, or until light brown.   Remove cookies from oven and pour syrup over them.  When syrup is absorbed, remove cookies from pan.    – makes about 30 cookies

Info on Tea

 

Rich in fluoride is a cup of unsweetened tea.

When preparing tea in either the Japanese or Chinese way the white or green teas can have less caffeine.

Tea is known to help with digestion.

Country of Origin

 Assam – “Northeastern India”

Ceylon – “Sri Lanka”

Darjeeling – “Himalyayan mountains in Northestern India”

Keemun – “Southwestern China in the Anhui province.

Nilgiri – “Southern India in the vat Blue Mountains.

Sikkim – There is a state called “Sikkim” between Bhutan & Nepal in the

                 Northeaster part of India.

Yunnan – Southwestern China in the YunnanProvence.

 

Reference: “The Little Black Book of Tea” by Mike Heneberry. 

Butterfly Botanical Blog: http://wp.me/P2dcBT-2

Tour Blog (Magenta Tours): http://wp.me/209Wy     – www.magentatours.com 

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