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Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. [3] [4] [5] Tea is also made, but rarely, from the leaves of Camellia taliensis.
Traditionally, the tea is robust, its strength often indicating the hosts' degree of hospitality. The traditional implement for boiling water for tea used to be the samovar (and sometimes it still is, though usually electric). Tea is a family event and is usually served after each meal with sugar (one to three teaspoonfuls per cup), lemon (but ...
The kettle is boiled with fresh water. [75] Boiling water is swirled around the teapot to warm it and is then poured out. Tea leaves – usually black tea, loose or in an infuser – or tea bags are added to the teapot. Fresh boiling water is poured into the pot over the tea leaves, infuser, or bags, and allowed to brew for two to five minutes ...
2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot. Freshly boiling water is poured into the pot to within 4–6 mm of the brim. Allow 20 seconds for water to cool. 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 ...
It stated: “After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls of green tea…. Fill the goblets with ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.” [9]
All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant. [9] [10]The fluoride content of a tea leaf depends on the leaf picking method used and the fluoride content of the soil from which it has been grown; tea plants absorb this element at a greater rate than other plants.
The method of preparing tea evolved: first, the crockery, teapot, and cup were heated with boiling water, then 4 grams of tea per guest were poured into the teapot, which was covered entirely with boiling water and left to infuse for 6 to 8 minutes; water was then added to make enough for all guests, and sugar, tea and two spoonfuls of cream ...
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.