CAMMELLIA SINENSIS Of the more than 3,000 varieties of tea (not including herb teas) all begin with the dried leaves of one plant: "Camellia Sinensis" This species of Camellia grow throughout Asia, and develops slightly different tastes depending upon the soil, climate and elevation. When harvested, dried, and processed, these leaves become what is collectively known a black tea. Tea names often indicate geographic origin: -Assam is a providence in northern India -Ceylon tea comes from Sri Lanka -Darjeeling is a district in the foothills of Himalyas
*information provided by Country Tea Parties - Maggie Stuckey
TEA BLENDS Most packaged tea is a blend of two or more varieties: English Breakfast and Irish Breakfast, for instance, as well as just plain tea in teabags. Scented teas are flavored with essential oils of flowers, fruits and spices. The most popular is Earl Grey, which contains orange oil. Orange pekoe, is not a variety or a blend but a term that designates size of the tea leaf.
*information provided by Country Tea Parties - Maggie Stuckey
Hot Tea - The Basics To brew a pot of tea any size with loose leaf tea:
Use spring water or fresh, cold water from the tap.
Do not reuse water you have already boiled as the oxygen will have evaporated and this affects the taste of the tea.
Warm the teapot with very hot water from the tap, discard the water.
Measure the tea leaves carefully into your infuse (approximately 1 teaspoon per cup of water or according to the instructions that came with your tea).
Heat the water until it reaches the correct temperature, generally 160-180 degrees for green and white tea, 190-200 degrees for oolong and a full boil for black teas, herbal infusions and fruit blends. Pour the water over the leaves immediately and cover your teapot or mug.
Steep the tea for the time instructed on the tea package, generally 1-3 minutes for
green and white teas, 3-5 minutes for black teas and oolongs, and 5-10 minutes for herbal infusions and fruit blends. Over steeping can also cause the tea to taste bitter.
After steeping remove the leaves.
*information provided by Tea with a Twist - Lisa Boalt Richardson, Certified Tea Specialist
Tea Bag Faux Pas Picking up the tea bag by the tab on the string and jiggling it up and down to speed up the steeping process. This doesn't speed up the process.
Removing the tea bag from the teapot and placing it on the saucer. This looks messy and you will have a puddle of tea in your saucer which will produce dripping when you lift it.
Draining a tea bag by winding the string around the spoon. This act will place one firmly in the Tea Drinkers' Hall of Shame.
*information provided by The Protocol School of Washington DC Tea & Etiquette Taking Tea for Business and Pleasure Dorthea Johnson
United States Grown Tea South Carolina and Hawaii are the only locations in the United States where tea estates grow, process and market a black tea.
*information provided by The Protocol School of Washington DC Tea & Etiquette Taking Tea for Business and Pleasure Dorthea Johnson
Black Tea Black tea undergoes the longest process of oxidation. Black teas are made from leaves that are allowed to ferment or oxidize, then are fired or heated to remove most of the moisture. The heat is what turns the leaves black. Black teas produce a hearty brew that is higher in caffeine content than other teas (but still lower than coffee).
Shelf Life for Tea When you keep tea away from light and moisture, the loose tea can have a shelf life of about two years. Bagged tea can have a shelf life of six months.
Lemon Juice and Milk Milk in tea? Yes. A slice of lemon? Most certainly. BUT NEVER MIX THE TWO IN THE SAME CUP. The acid in the lemon juice will curdle the milk and leave it looking and tasting most peculiar.
Flavor Your Food Flavor your food. Tea can be steeped in nearly any liquid to add a unique flavor to your dishes. Steep tea in broth for soup, poach meats and fish in tea, and add tea to milk, coconut milk, and/or juice to provide a tasty base for desserts. You can even hang a couple tea bags over the side of the pot as you boil pasta or prepare water for cooking rice and other grains.
RELIEVE TIRED EYES Relieve tired, puffy eyes by placing a chilled, used tea bag on them for 15 minutes. It will reduce puffiness and even under eye circles.
Thorough Cleaning of a Tea Pot Every teapot needs a thorough cleaning occasionally. To get rid of tannin stains, fill the the pot up with very hot water and drop in a fizzy denture-cleaning tablet. Make sure you tip the pot to get the solution up the spout. Leave for at least one hour before rinsing.
Tea as Fertilizer Tea is a valuable fertilizer for your garden. It contains useful quantities of nitrogen, potash and other nutrients for plants. So always empty your tea pot onto the flower bed or the compost heap.
Roast Chicken and Tea Leaves Roast chicken can be given a gentle lift by tea leaves. Put a sheet of foil on the bottom of the roasting tin, sprinkle with tea leaves and sugar, and put the chicken on top. Roast in the normal way until the chicken skins is brown and crispy.
Fridge Odors and Tea Get rid of odors in your fridge. Fill a cotton or muslin bag with green tea leaves and leave it inside the refrigerator.
Removing Tea Stains Removing tea stains from upholstery by washing as soon as possible with a biological detergent. Dab stubborn stains on a white material with a very weak (10 to 1) solution of hydrogen peroxide in water. *The Little Book of Tea Tidbits - Andrew Langley
DYE FABRICS Tea can be used to dye natural fabrics. Make a new tablecloth look vintage or give a stained curtain new life with a sepia shade or hue from tea.
OVERBOILING WATER Over boiling causes water to lose oxygen and can make your tea taste flat.
Tea Superstition Bubbles on tea denote kisses.
Afternoon Tea History Afternoon tea was started by Anna, seventh Duchess of Bedford, in the nineteenth century. She invited guests for tea and sweets in the afternoon to help fill the long gap between breakfast and dinner. Soon this become tradition in England and North America.
