This page is created to celebrate the
delightful beverage which is Tea.
Tea is actually more of an experience
and we will explore some of its many facets.

Please come back often to see what's brewing.

THE KNOWLEDGE OF TEA

In order to understand the different teas, we must first learn about the processes that the tea leaves go through to make green, oolong or black tea. All three types are from the same plant, Camellia Sinensis. What makes them different is the way they are processed after the leaves are picked. When we understand that, the other types of tea ...decaffeinated, flavored, and herbal...will make more sense to us. HERBAL TEAS are made from the flowers, roots and leaves of any edible plant. For example, rosehips tea is made from the rosehips or fruit of the rose plant. Chamomile tea is made from the flower of the chamomile plant. Other examples of herbal teas are peppermint and alfalfa. FLAVORED TEAS are made by spraying oils on the leaves and/or adding spices, flower petals, or dried fruit. DECAFFEINATED TEAS are made by leaching the caffeine out of the leaf and then redrying it. In order to understand the processing of tea, we must know the meanings of the following terms: STEAMING....makes the leaves pliable to be rolled and also the heat deactivates the enzymes to prevent fermentation. Steaming is only used in processing green tea. WILTING OR WITHERING....The leaves are placed in a warm, moist room to wilt. This allows fermentation to start and also makes leaves pliable. Wilting is only used in processing oolong and black teas. ROLLING....The leaves release the flavorful juices that gives tea its charactistic flavor. DRYING OR FIRING....This stops the fermentation process by destroying the enzymes and reducing the moisture content of the leaf. This is when the leaf turns its black color. PROCESSING: BLACK TEA....The leaves are wilted , then rolled to release the juices. Fermentation takes place until the leaves are ready to be dried or fired. OOLONG TEA....It is processed much like black tea, but the leaves are wilted for a shorter period of time. Therefore, it is only partially fermented, causing a light brown leaf which produces a tea that is slightly fruity in aroma and flavor. GREEN TEA....The leaves are steamed instead of wilted. This prevents fermentation from beginning. The leaves are then rolled and finally dried or fired. This preserves the color and gives a pale yellow brew with a mild, slightly bitter taste.

 
 
 

BREWING THE PERFECT TEA, HOT AND ICED

FOR PERFECT HOT TEA:  Fill a warmed teapot with freshly boiled water. Measure one teaspoon of tea leaves into an infuser or add one teabag per six-ounce cup. When making six or more cups of tea, add one teaspoon "for the pot". Steep for 3 to 5 minutes. Be careful not to overbrew. Serve with milk, sugar or lemon to suit your taste. HOT TEA, FIFTY PORTIONS:  To make the tea concentrate, place 16 family-size tea bags or 1/4 pound (1 1/2 cups) loose tea in a large container. Pour 2 1/2 quarts boiling water over the tea. Steep for 5 minutes. remove the tea bags or strain the tea leaves. Using 1 part of the concentrate to 3 parts boiling water, mix and serve as needed. ICED TEA, 4 GLASSES: Measure 2 tablespoons of tea leaves or place 6 tea bags into a teapot. Pour 2 cups of fresh, vigorously boiling water over the tea. Cover and let stand 5 minutes. Stir. Remove tea bags or strain into a pitcher. Immediately add 2 cups of cold water and let tea cool at room temperature until serving time. Pour tea into tall ice-filled glasses and serve with lemon wedges and sugar. NOTE: To make cloudy tea clear again, pour tea into a pan and reheat, don't boil, till clear. Remove from heat at once. Add 1/2 cup boiling water for each quart of tea.

See Teas and Receptions for
recipes, tips, table settings

 
Check out The Tea Centre of Sydney,
a great place "Down Below" to find just the right tea.