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In a medium saucepan, boil 2 cups water. Add a crushed two-inch knob of peeled fresh ginger, 4 crushed green cardamom pods, 2 whole cloves, 1 cinnamon stick, ½ teaspoon fennel seeds, and ¼ ...
Green tea leaves steeping in a gaiwan (type of tea cup) Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping.
Decanting brewed tea into a pitcher first rather than directly into the cups, ensures that all guests receive tea of the same strength. Hot water Boiler (e.g., an electric kettle) 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 ...
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.
Plus, making tea at home allows you to harness all the health benefits of tea while controlling any added ingredients. If you’re not already making this summer staple at home, you’ll thank ...
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 (for leafy green tea) and three minutes (for fanning green tea).