All it takes is a little patience. Teas packaged for cold-brewing are becoming more popular, but you can use any bagged or loose-leaf tea. You’ll need 1 teabag or 1 tablespoon of leaves per liter of water.
As with many aspects of the brewing process, not all teapots will deliver the same results. Many teapots have built-in strainers that assist in the infusion process, but others will require the use of a separate straining device.
It involves making your own teabag, by adding loose leaf tea to empty bags. Precision is key when boiling the water, and the recipe recommends keeping the temperature at exactly 96C.
Steep the tea in an infuser -- about three to four minutes for green tea and four to five minutes for oolong and black tea. Don't overpack the infuser so the leaves have enough room to unfurl completely. Or simply steep the loose leaves and then pour the brewed tea through a strainer into a serving cup.
Congratulations! You brewed a delicious cup of tea! Now, take the time to sit back and savor all of the subtle flavors and tones that properly steeped tea has to offer. Whether you are drinking a caffeinated black tea to invigorate you, or a soothing oolong to wind down in the afternoon, the most important part of a good cup of tea is being able to relax and enjoy it.
Getting the right cup is really important. Don’t use plastic, as the tannins will stick to the side of the cup. Don’t use metal either, unless you want your tea to taste metallic.
Pu-erh tea is also made from the Camellia sinensis plant, but is distinctive because of its production process. Pu-erh tea is often aged to further develop flavor and aroma.
Oolong, or wulong, tea is semi-oxidized and picked later in the season than green tea. The leaves come from the Camellia sinensis plant but are bruised by being tossed or shaken in baskets, which changes the oxidation process. They're heat-treated to stop the oxidation, which can vary based on region and create different flavors.
Breakfast tea is more strongly flavored than afternoon teas such as Darjeeling, and is often enjoyed with milk and sugar similar to how coffee is consumed. The most commonly drank breakfast blends include English and Scottish with a heavily malty flavors, and Irish, slightly stronger with Kenyan and Assam (another region in India) leaves.
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