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The water should be similar to the drinking water where the tea will be consumed. Brewing time is six minutes (for black tea), five minutes (for leafy green tea) and three minutes (for fanning green tea). The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
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 ...
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.
Black tea has more caffeine than green tea but fewer health-promoting catechins. Black tea varieties include Earl Grey, Darjeeling, English Breakfast and Ceylon. Health benefits: Studies indicate ...
This tea's oxidation is stopped somewhere between the standards for green tea and black tea. The processing typically takes two to three days from withering to drying [10] with a relatively short oxidation period [23] of several hours. In this regard, most Darjeeling teas with light oxidation levels are more similar to green or oolong teas. [36]
Others insist it is better to add the milk to the cup after the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated.
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