Tea Recipes
Most tea drunk in the world is of the so-called 'black' type, the leaves being fermented before they are dried, which gives a darkish brown brew. 'Green' or unfermented teas are mainly produced in China and mostly used in a blend.
Gardenia, Orange Blossom, Linden, Fennel or Rosehip, to give a delicate and unusual bouquet and flavour. These blends are usually served without milk, in a glass, as a refreshing drink.
Warm the pot, put in the measured quantity of tea, pour on the boiling water and leave to infuse before pouring out. The time required depends on the type of tea used; Indian teas usually require 4 - 5 minutes, but China teas infuse more quickly and can be poured out 2-3 minutes after being made. In this country tea is generally taken with milk, with or without sugar according to taste, but some people prefer sliced lemon to milk.
Indian and Ceylon tea
Black tea from India and Ceylon comprises about four-fifths of the total used in this country. Almost all of it is blended here and sold in branded packs. The teas are usually blended to suit the average taste and average water supply, but some firms specialise in making up teas to suit the water of a particular district. It is also possible to buy 'pure' teas from Ceylon, Assam and Darjeeling.China tea
A China tea can be 'pure' (eg Keemun or Lapsang Soochong) but is more usually blended. It is generally made in a weaker brew than Indian or Ceylon tea and is more delicately flavoured. China tea is served with lemon slices, not with milk.Flower teas
Some varieties of tea are mixed with flowers or leaves such as Jasmine, Hibiscus, Camomile,Gardenia, Orange Blossom, Linden, Fennel or Rosehip, to give a delicate and unusual bouquet and flavour. These blends are usually served without milk, in a glass, as a refreshing drink.
Tea-making
Buy tea in small quantities and keep it in an air-tight tin or jar so that the aroma and strength are conserved. The usual amount to allow is 5 ml (1 level tsp) per person; when making tea for more than three people, it is usual to allow 5 ml (1 level tsp) per person and 5 ml (1 level tsp) 'for the pot'. Use freshly boiled water.Warm the pot, put in the measured quantity of tea, pour on the boiling water and leave to infuse before pouring out. The time required depends on the type of tea used; Indian teas usually require 4 - 5 minutes, but China teas infuse more quickly and can be poured out 2-3 minutes after being made. In this country tea is generally taken with milk, with or without sugar according to taste, but some people prefer sliced lemon to milk.
