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The thicker the foam, the better the tea. [4] One cookbook of African recipes recommends serving the tea immediately with a generous amount of sugar: The Western African style of serving involves holding the tea pot high above the table and pouring the hot tea at least twelve inches through the air into small glasses.
The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat.
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream , meringue and mousse . In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel .
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] Alcoholic iced tea punches with cream, sugar, and liquor also became popular in the 19th century, especially in southern towns like Charleston and Savannah.
Hype for cold foam has gotten so huge that some brands are bottling it up to sell to the masses. One of the latest coffee behemoths to tap into the cold foam market is Dunkin' .
The oxidation process is halted by the quick application of heat after tea picking, either with steam, the method preferred in Japan, or by dry roasting and cooking in hot pans, preferred in Chinese tea processing. [23] Tea leaves may be left to dry as separate leaves or they may be rolled into small pellets to make gunpowder tea.
Most commonly, maesil-cha is made by mixing maesil-cheong (plum syrup) with hot or cold water. [2]Sometimes, plum tea is made with plum extract, made by grating green plums, mixing it with small amount of water and juicing through hemp cloth, and sun-drying it. [3]
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