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The brewed tea is then poured into a white porcelain or glazed earthenware bowl. If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g). If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g). If the test involves milk, then it is added to the bowl before pouring the infused tea into it ...
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]
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.
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 for up to ten minutes ...
When the tea has brewed long enough to suit the drinker's taste, it should be strained before it is served. A cold vessel lowers the steep temperature; to avoid this, the brewing vessel is rinsed with water at a temperature of at least 90 °C (194 °F) before brewing. The ISO Standard 3103 defines how to brew tea for sensory testing. [17]
The furor was so great that the British ambassador to the United States called on troops from her country’s armed forces to brew tea properly on camera to set the record straight.