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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]
Tea leaf processing methods for the six most common types of tea. 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.
Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also ...
Description: A training booket prepared for an edit-a-thon. The source odt is available by emailing the author. This booklet fulfills the need of students, who attend the course but need extensive notes to take home.
Pages for logged out editors learn more. Contributions; Talk; Tea brewing
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.
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A tea strainer with a bamboo handle A tea strainer on a teacup. A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves.. When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water.