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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.
Lu-Yu Tea Culture Institute, previously known as Lu Yu Tea Art Center, provides education in tea arts (including tea marketing, design of tea ware, and tea brewing techniques) and promotes the drinking of tea. It offers certifications in Tea Studies, such as for "Tea Master" (陸羽泡茶師). [1]
Tea tray or tea boat (茶盘; chápán), a wooden tray or a flat bottom porcelain plate to hold spills (spills are common). Many gongfu brewing trays feature a water reservoir as a base and a slotted top; wastewater can be poured or spilled onto these trays and is caught/stored below. Tea towel, often dark-colored for concealing stains.
The very first monograph on tea in the world that records Chinese methods of tea cultivation and preparation [21] [22] Jiancha shuiji (Note on Brewing Tea) [23] 煎茶水記 煎茶水记: Zhang Youxin (張又新), a tea expert Discusses the way of tea brewing and suggests a trend towards more study of tea [24] [25]
The gaiwan is considered to be particularly good for brewing teas with delicate flavors and aromas, such as green tea and white tea. [7] The versatility of the gaiwan is also noted in the preparation of oolong infusions because of this particular tea's ability to be infused multiple times, but the gaiwan is suitable for any type of tea. The ...
Pages for logged out editors learn more. Contributions; Talk; Tea brewing
Instant teas are produced from black tea by extracting the liquor from processed portion of tea typically from offgrade black teas; green tea in a smaller proportion has traditionally been used by the instant tea makers as a "clarification agent" - again, in effort to maximize the clarity of color and minimize off-colors created by certain teas ...