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27

White, green, oolong, and black tea are all products of Camellia sinensis leaves and buds, the only difference is how they are processed. You can turn the plant matter into any of the varieties. Different sources will give different accounts of the processing steps, but in rough order of least-to-most processed: White tea is minimally processed and not ...


22

Tea bags will be fine for at least a year in the pantry, but even long after that, they're still safe to consume. They just might change colour or flavour. If your tea has an expiration date then it's just for best quality, not safety. I've personally found tea bags sitting at the back of the pantry that were more than 3 years old, the packaging had even ...


17

There is apparently evidence that some of the flavour compounds in honey deteriorate during heating: http://www.ibra.org.uk/articles/Effect-of-heat-on-honey The text suggests that honey should not be heated to more than 50 degrees Celsius (122 degrees Fahrenheit). So it might be wise to let the tea cool down a bit before adding the honey. Having said that, ...


16

It's hard to know exactly what you're referring to without any context of the event, location, or what you remember it tasting like, so I'll give you my best educated guesses. If your pink tea sweet and fruity or floral, it was an herbal tea - tisane, and not true tea. ("Tea" actually refers to the plant whose leaves are used the beverage. Anything that is ...


15

The most likely culprits are: Steeping too long: 1-3 minutes, depending on the type and grade of tea. Using water that is too hot or too cold: Again, this depends on the type and grade of tea. Here is an excellent resource for getting these factors right: On Steeping Time: Green tea does not require much time. Too long a steeping time will result in ...


15

This is normal. Even with whole leaf tea, it's a dried (and cooked) product. You're going to experience some "crumbling," and, in my experience, these grounds are more common with loose leafed tea than with dust-in-a-bag. Just pour out the last of your cup--or get used to the texture.


15

In the interests of science I gave this a try. Used a can of carbonated water, boiled in my kettle. There was no boiling water explosion, although I more than half expected one. It seemed to maybe boil a little faster, but that's more likely due to the fact that it's less liquid than I usually heat. Being a tea fanatic I have a lot of flavored teas but I ...


14

Storing Tea You tea should never become bitter due to your storage methods. The only thing that should happen to tea as a result of how you store it is general loss of flavor or loss of the complexity of flavor (in a green tea, you might lose any honey or fruit notes of a tea that has been improperly stored, but it'll still taste like green tea). There ...


13

The main reason you put boiling water in the teapot before making tea is to heat up the teapot. You dump out the now cooler water and then add your teabags and more boiling water, and the teapot will now be warm and not leech out the temperature from within it. This results in tastier tea, but is totally not necessary if you didn't make enough hot water, or ...


13

Hotter water leads to more caffeine release and a more bitter flavor as it cooks the leaves. If you're serious about the taste of tea, set up four cups and pour water into them: The first boiling, the next after 30 seconds, and on down. Use a cracker between each sip; the later teas should taste slightly lighter and sweeter, and the middle two especially ...


13

The equivalent of coffee beans would be loose leaf teas. This is the traditional way to enjoy tea, and is generally preferred by tea connoisseurs. Just like whole-bean coffee, loose leaf tea keep fresh longer than bagged tea, and generally has a richer flavor. Tea bags are generally prepared by the cut-tear-curl (CTC) process, which breaks up the leaves ...


13

Plain white vinegar is the normal way to remove coffee tastes and stains. Hot vinegar works better


12

Seconds, not minutes. Just the act of pouring the water will cool it slightly. At sea-level pure water will be 100C at a full boil, the temperature will drop immediately when it's no longer being heated. This is unscientific at best, but just for giggles I put an accurate digital thermometer into a room temperature mug, and brought a couple of cups of cups ...


11

The differences in quality between teas is usually down to the manufacturer and the product line. As far as I can tell, there is no discernible difference between Twining's English Breakfast tea (for instance) in bags or loose leaf. They are the same leaves, presented differently. However, and this is the important part, there is a difference in how they ...


11

In Chinese tea "rituals" they "rinse" the leaves with hot water before steeping. Fill the pot with water and dump it out right away. Then fill your pot and continue as normal. This gets rid of the majority of the "dust". Like the others said, yes it's normal.


11

Either buy a cheap electric kettle, or if you are really fussed about not re-boiling water then shell out a bit more for one of the single cup hot water dispensers like the Tefal Quick Cup or the Breville Hot Cup. We have both a cheap kettle and a Breville Hot Cup in our office. The kettle is good for making cups for multiple people at the same time, the ...


11

I do make coffee the same way as tea. I just did this morning, in fact. It's called a "French press". Which can also be used for tea ...


11

When you boil water in a cup in a microwave, it will often boil without forming bubbles, because unlike a kettle with a rough heating element or inner surface, a clean ceramic cup has few nucleation points. Nucleation points allow pockets of gas to form, which become bubbles as the water boils. When you add the teabag to the hot water, you are essentially ...


11

Hojicha is a green tea which is made from bancha, a low grade green tea, and cooked slightly; this very inexpensive green tea often comes out brown because it is discolored by oxidation. Other than this variety, and some very stale bancha, I can't think of a Japanese green tea that comes out brown. Some stale kukicha might come out brown, and low quality ...


11

Rate Tea tells us this is a myth: Many tea companies, and even some reputable entities such as the U.S. Department of Agriculture, have made misleading generalizations about the caffeine content of broad classes of tea. It is a widespread myth that black tea contains more caffeine than green tea, and another myth that white tea contains the least ...


11

Tea needs to be kept away from heat, light, air, and moisture. The best way to store tea is at room temperature in an opaque, airtight container. Your container should not be plastic, because odors from previous uses (even if its only been used solely for tea) could contaminate your current tea. Do not store tea in the freezer or refrigerator. Opening and ...


10

TL;DR = The sweet tea takes longer to cool down because there is a lot more stuff in it to get cold. When cooling unsweetened tea, you are cooling almost pure water (the tea solids are negligible). A 12 ounce glass of unsweetened tea has about, you guessed it, 12 oz (by weight) of liquid to cool, or 340 grams (mass). Southern-style sweet tea (if this is ...


10

The problem is that "herbal tea" is a very broad category. Some herbs, like woody stems or roots, require a bit more "decocting," which the higher temperature helps with. Ginger or ginseng root, pine needles, rose hips, sarsaparilla, and similar plant bits all fit this bill, and some of those I'd honestly go ahead and boil for some time, not just steep. But ...


9

Interesting question. My first thought would be to try just poaching the fish in the tea. That should transfer more of the flavour than, say, steaming it. Google finds this recipe where they use an unnamed green tea.


9

This seems like a case where a very simple A/B comparison will give you the answer for your own personal preference. Just use two identical mugs and do everything else the same except cover one and not the other. If you really want to make it official, put a mark on the bottom of one mug and then have someone else randomize them while you look away. (p.s. ...


9

You could try using arrowroot. This is a widely available alternative to cornstarch - it is used in cookery because it doesn't turn liquids cloudy like cornstarch does. In your case, it might work better as it also has a more neutral flavour. Substitute 2 tbsps of arrowroot for 1 tbsp cornstarch, and make a slurry with cool water as you would cornstarch. ...


9

I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.


9

I've been drinking loose-leaf tea at work for many years now, and have gone through most of these. cup with a ceramic or glass strainer. I've tried both the ceramic type with holes and the glass type with slots. The mesh is never fine enough for me. In addition the holes or slots invariably get packed with leaves and are a pain to clean. steel ...


9

Much of the flavor and aroma of tea comes from volatile oils/compounds. The heat applied to tea leaves while steeping them is key to releasing those volatile compounds but when you reboil the tea, a large portion the flavor compounds in the water are likely just going to be vaporized. The end result is the reheated tea will have very little 'tea' flavor ...


9

Place the sugar (or salt) in a bowl or plate large enough to hold the glass (upside down) Rub the rim of the glass with lemon (or lime, or use simple syrup) the rim should be wet and sticky. Roll/Dip the rim of the glass in the bowl full of sugar. In my experience, you need to leave the glass to dry for a few minutes to let the sugar or salt settle and ...



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