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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.
Tea flushes and leaves can also be picked by machine, though there will be more broken leaves and partial flushes reducing the quality of the tea. [13] However, it has also been shown that machine plucking in correctly timed harvesting periods can produce good leaves for the production of high quality teas. [14]
Because tea takes on aromas with ease, there can be problems in the processing, transportation or storage of tea, but this property can also be consciously used to prepare flavored teas. Commercial flavored tea is often flavored in large blending drums with perfumes, flavorings, or essential oils. Although blending and scenting teas can add an ...
How to make basic iced tea. To make a concentrated tea base, steep four to six standard-size tea bags (or the equivalent in loose tea) in two cups of freshly-boiled (but not boiling), hot water ...
The United States Food and Drug Administration tested tea until 1996.. Tea tasting is the process in which a trained taster determines the quality of a particular tea. [1] Due to climatic conditions, topography, manufacturing process, and different cultivars of the Camellia sinensis plant (tea), the final product may have vastly differing flavours and appearance.
The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. [14] Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai.
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