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ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]
The process brews the tea leaves slowly, using time rather than temperature to release the flavors. Cold brewing tea is a practice which comes from Japan , [ 1 ] where it is believed to gently extract flavors from the tea, as hotter brewing can scorch the tea, creating a bitter taste.
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.
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 ...
Southern sweet tea is made by brewing tea at double strength, adding a large amount of sugar to the freshly brewed hot tea, and diluting to the proper strength. It is served over a glass full of ice cubes and is often garnished with a slice of lemon.
Russian tea is brewed and can be served sweet, and hot or cold. It is traditionally taken at afternoon tea, but has since spread as an all day drink, especially at the end of meals, served with dessert. A notable aspect of Russian tea culture is the samovar, which was widely used to boil water for brewing until the middle of the 20th century.