|Recipe Name:||About Tea||Submitted by:||Administrator|
|Number of Servings:||1|
The tea you buy is a delicate blend of some 20 to 30 varieties.
Quality varies according to the soil, climate and altitude in which it
is grown and the age and size of the leaves when they are picked.
Broadly classified, there are three types: black, oolong and green.
Black tea derives its color from a special processing treatment in
which the leaves are allowed to oxidize. This turns the leaves black
and produces a rich brew. Oolong tea is semioxidized. Its leaves are
brown and green. It brews light in color. Green tea is not oxidized,
thus the leaves remain green. The brew is pale green in color.
PREPARATION METHOD Whether you use loose tea or tea bags, the
preparation method is the same: Start with a spotlessly clean teapot
made of glass, china or earthenware. Add rapidly boiling water; allow
to stand a few minutes, then pour out. Heat cold water to a full
rolling boil. Add tea or bags to the warm pot, allowing 1 teaspoon of
loose tea or 1 tea bag for each cup of tea desired. Pour boiling water
over tea (3/4 cup for each cup of tea); let stand 3 to 5 minutes to
bring out the full flavor. Stir the tea once to ensure uniform
strength. Do not judge the strength of tea by its color; You must
taste it. Strain the tea or remove tea bags. Serve with sugar and milk
or lemon if desired. Prepare instant tea, a concentrate, according to
the directions on the jar. Source: Betty Crocker's Cookbook, 6th
Edition From Gemini's MASSIVE MealMaster collection at