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ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]
Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan , the lid of which is tilted to decant the tea into a different cup for consumption.
The ratio of tea to water is typically 40% tea to 60% water depending on the desired strength. [2] [clarification needed] Cold brewing requires a much higher quantity of tea to ensure that enough flavor is extracted into the water. The steeped tea is usually left to brew in room temperature or refrigeration for 16–24 hours.
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.
Rosa Prince writes that after an American chemist advised in her new book to add a grain of salt to create the perfect brew for tea, the response, at least in England, was swifter than a military ...
Sweet tea, with sugar added (usually while the tea is still hot from brewing), the mixture then being cooled with ice, is ubiquitous in the Southeastern United States. In these states, when a person says "tea", they normally mean sweetened iced tea. The unsweetened variant is often called "unsweet" tea instead of unsweetened or plain.
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