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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]
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.
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 ...
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...
Black Milk Tea or Hong Kong Milk Tea: The classic bubble tea includes black tea (standard Lipton works fine) and condensed milk. Taro Milk Tea: Use taro root powder and milk for a creamy ...
Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 teaspoon of green tea per 150 millilitres (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and ...