Not sure where I get my love for tea but I guess some things just come naturally and grow on you. (no puns intended).
seriouseats.com seem like a fairly reputable general food site; learnt some tea stuff from them; not really sure it’s all 100% tried and true and fact, but good enough.
The least precise and most taste-based of the constituent ingredients. Start with 2 tablespoons of sugar.
If there’s one thing I’ve grown to discover more about cooking, it’s that tasting is normal. It’s correct, and probably necessary to keep tasting what you’re cooking, at various stages, to adjust and perfect it till it reaches your intended outcome. Whether it’s zi char, or cocktails, tasting is a lifeblood of cooking. When I was young I thought recipes were magical, that if you just follow to the letter it’ll produce what you want. But it isn’t. You’ve got to figure it out yourself. It keeps changing, it’s alive and that’s why it’s different when the chef himself is in the kitchen. (pastry and desserts is kinda different though…)
Serve by pouring into preheated cups from a high distance—try a foot—to create that characteristic frothy top Moroccan Mint tea is known for.
I can never forget the extreme sweetness and mintiness of Moroccan Mint Tea. That’s one image that I’ve not forgotten from Morrocco.
Moroccan teacups are traditionally small, necessitating repeated servings and prolonging the social aspect of the tea tradition.
and that’s one incredible thing of tea vs coffee.
Turkish tea cups. omg they are so small, thin walled, and difficult to drink from. The tea makes the glass so hot, and it is so hard to tip without your hand coming into contact with a large surface area of the wall. Poor ergonomics for me. But it’s really classic and distinctive looking. Great character and looks.
Gotta say I still haven’t “discovered” gaiwan. I guess I need to buy one sometime and figure it out.
3. Rinse the leaves before fully infusing; this releases the initial aroma and can begin the process of leaf-opening.
my mom believes in washing away pesticides, but I guess this works too.
6. Reinfuse if you like—many teas evolve with multiple infusions, and you’ll get to know your tea, and at what stages you enjoy it best, by experimenting with this process.
S likes to get more value out of her tea. I guess good tea leaves have alot of life and flavour in them. If you have ’em crappy teabags of powder, just throw it.
Oh the darjeelings, which the West Bengal people love so much. As a foreigner, coming from Singapore that drinks almost every kind of drink, it’s odd to see a more limited range of teas on sale in Kolkata. But then, if you live in the midst of Darjeeling and Assam, you would drink absolutely great local teas.
“While classified as a black tea, Darjeeling teas are almost always less oxidized than a typical black tea,” says Schreiber. The unique flavor of Darjeeling comes from Chinese tea genetics mixing with Indian terroir—plus the intricacies of harvesting and processing. It’s lighter and less astringent than most black tea, but more layered and complex than most greens.
The same Darjeeling tea from the same plantation will taste different depending on when it’s harvested. These periodic harvests, called flushes, span the tea growing season, punctuated by the regular high mountain rains. From the first to the last harvest, the general flavor trend is light and delicate to robust and full-bodied. The second flush from the more mature plant is where the big wine-like flavors come out, but the highly prized first flush, which uses the very youngest leaves, is where you can find some really interesting, delicate, and smooth arboreal-minty-fresh mountain air flavors.
If you get a darjeeling from me, don’t be put off by how weird it is.
And here’s stuff for me. mwaha. It’s easy to get me presents. I think I need…more cups, more teapots, more tea, more lives.