By Linda Gaylard
The Tea Book is helping you discover the blends, tastings, and ceremonies from world wide and create your individual scrumptious tea traditions.
Where does tea come from? In The Tea Book study the place on the planet tea is cultivated and the way to drink every one style at its most sensible, with steeping notes and step by step recipes.
The Tea Book is your global journey of the artwork of tea. stopover at tea plantations from India to Kenya and discover maps of the world's most crucial becoming areas. learn how to realize tea-leaf varietals and notice the simplest forms from every one sector. Recreate a eastern tea rite with a consultant to storied traditions and functional implements. detect the overall healthiness advantages of eco-friendly tea. Craft definitely the right Chai tea. attempt a tasting direction to domesticate your feel of tea colour, aroma, and flavor. discover the spectrum of natural, plant, and fruit infusions. The Tea Book covers all of it, together with heritage, culture, and seventy five vintage and modern recipes to steep and share.
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Extra resources for The Tea Book
Use spring water, if possible. Infusion: Steep for 2 minutes, and increase steep time by 30 seconds for each infusion. Can be used for 2–3 infusions. WET LEAVES When infused, the tea displays velvety buds, large, green, multi-shaded leaves, and twigs. LIQUOR Light golden in color, the infusion has a sweet aroma, with ﬂavors of pine, corn, and burnt sugar. 44 THE PERFECT INFUSION OOLONG TEA There is a wide range of oolongs available, each with different oxidation levels, aromas, and ﬂavors. A green oolong, such as Ali Shan from Taiwan, may have a 35 percent oxidation level and a ﬂoral aroma, while a Wuyi Rock could have an 80 percent oxidation level and rich, roasted, earthy notes.
The tea is strained into the lower compartment through a stainless steel ﬁlter. The infusion is collected in the lower compartment. COLD INFUSERS These devices are designed for a long steep, and allow the tea leaves to release their ﬂavors slowly. While it may seem counterintuitive to the traditional practice of using hot water to draw out the tea’s ﬁnest traits, cold infusion creates a lighter-bodied infusion, with a mellower, sweeter ﬂavor. The method works particularly well with green and yellow teas, and is an inventive way of infusing Darjeelings.
When selecting blooming tea, look for leaves that are whole, and ﬂower colors that are not too pale. Blooming teas look best when they are prepared in a glass teapot, but you can also use a preheated tall tumbler or glass pitcher. Place the bloom in a teapot. Heat the water to 170–175°F (75–80°C) and pour slowly over the bloom, ﬁlling two-thirds of the teapot. After 1–2 minutes, the bloom will begin to open and reveal the ﬂowers and colors within. As the white buds have been processed in the same way as green tea, you can expect several infusions from each bloom.
The Tea Book by Linda Gaylard