Chinese Tea
Source: LIFE! The Straits Times. Date forgotten.
Chinese Tea: It's not just a drink - it's also about imbibing the cultural aspects and enjoying the brewing process.
How to brew
1. Boil water until it starts to bubble slightly. Overboiled water will dilute the tea's flavour.
2. Rinse the teacups with hot water to warm them.
3. Fill teapot to about one-third or half full with tea leaves. Fill pot to the brim with boiling water, wait one minute before pouring out the water (but not the leaves). This is called "washing the tea", which cleanses the leaves.
4. Fill teapot with boiling water again. Serve by pouring into a row of teacups, moving the pot back and forth quickly, to achieve the same consistency for each cup's contents.
Varieties
Green Tea is made from tea leaves that are not fermented before being dried. This type of tea is said to prevent cancer and reduce high cholesterol levels, Longjing, which comes from Hangzhou, China, is the best (about $25 for 50g of regular grade). It is pan-fried (not steamed, like other teas) to stop the fermentation process. Other varieties of green tea include Maofeng and Bi Luo Chun (about $20-$25 for 50g of regular grade). Prices vary according to grade, place of origin, place of origin and season.
Oolong Tea is made from leaves that have been partially fermented before being dried. The dark-coloured and aromatic drink is said to contain powerful antioxidants and delay the signs of aging. Tie Guan Yin is one of the best and most famous types. Others include Shui Xian and Zheng Shan Xiao Zong (Lapsang Souchong). Regular grade oolong costs about $15 for 50g.
Black Tea is a dark tea made from leaves that have been fully fermented before being dried. This strong-flavoured tea is said to help improve artery function and lower the risk of heart attack and stroke. It used to be the only tea known in the Western world. Some of the best types include Pu'er, Liu Bao Cha and Tuo Cha (about $15 for 50g of regular grade).
White Tea is made from young leaves that have not undergone oxidation, and the buds may have been sheltered from the sun to prevent the formation of chlorophyll, a green pigment that gives leaves their colour. This mild and light-coloured tea is said to have the most powerful cancer-preventing properties among all teas. Bai Mu Dan and Bai Hao Yin Zhen are some of the best types (regular grade is about $18 for 40g).
Chinese tea: bloody expensive. Father and I were in Xiamen (2002), walking down as the rain drizzled on us, on a street across a university. We were horded by trisaw drivers after we hopped off a cab. He decided to settle down at a tea house while Mom and her little China companion went to look at CDs. The lady commented that I looked like a very cute boy (cheebye), and served us a pot of bloody tea (not literally, of course) that cost us a bloody 100 Yuan. Don't know why, they probably assumed we were tourists from the way we dressed. But still that doesn't entitle you to offer us the most expensive tea upon your menu! But then again it was the most refreshing tea that had met my tongue, but I don't know what kind of tea it was.
Chinese Tea: It's not just a drink - it's also about imbibing the cultural aspects and enjoying the brewing process.
How to brew
1. Boil water until it starts to bubble slightly. Overboiled water will dilute the tea's flavour.
2. Rinse the teacups with hot water to warm them.
3. Fill teapot to about one-third or half full with tea leaves. Fill pot to the brim with boiling water, wait one minute before pouring out the water (but not the leaves). This is called "washing the tea", which cleanses the leaves.
4. Fill teapot with boiling water again. Serve by pouring into a row of teacups, moving the pot back and forth quickly, to achieve the same consistency for each cup's contents.
Varieties
Green Tea is made from tea leaves that are not fermented before being dried. This type of tea is said to prevent cancer and reduce high cholesterol levels, Longjing, which comes from Hangzhou, China, is the best (about $25 for 50g of regular grade). It is pan-fried (not steamed, like other teas) to stop the fermentation process. Other varieties of green tea include Maofeng and Bi Luo Chun (about $20-$25 for 50g of regular grade). Prices vary according to grade, place of origin, place of origin and season.
Oolong Tea is made from leaves that have been partially fermented before being dried. The dark-coloured and aromatic drink is said to contain powerful antioxidants and delay the signs of aging. Tie Guan Yin is one of the best and most famous types. Others include Shui Xian and Zheng Shan Xiao Zong (Lapsang Souchong). Regular grade oolong costs about $15 for 50g.
Black Tea is a dark tea made from leaves that have been fully fermented before being dried. This strong-flavoured tea is said to help improve artery function and lower the risk of heart attack and stroke. It used to be the only tea known in the Western world. Some of the best types include Pu'er, Liu Bao Cha and Tuo Cha (about $15 for 50g of regular grade).
White Tea is made from young leaves that have not undergone oxidation, and the buds may have been sheltered from the sun to prevent the formation of chlorophyll, a green pigment that gives leaves their colour. This mild and light-coloured tea is said to have the most powerful cancer-preventing properties among all teas. Bai Mu Dan and Bai Hao Yin Zhen are some of the best types (regular grade is about $18 for 40g).
Chinese tea: bloody expensive. Father and I were in Xiamen (2002), walking down as the rain drizzled on us, on a street across a university. We were horded by trisaw drivers after we hopped off a cab. He decided to settle down at a tea house while Mom and her little China companion went to look at CDs. The lady commented that I looked like a very cute boy (cheebye), and served us a pot of bloody tea (not literally, of course) that cost us a bloody 100 Yuan. Don't know why, they probably assumed we were tourists from the way we dressed. But still that doesn't entitle you to offer us the most expensive tea upon your menu! But then again it was the most refreshing tea that had met my tongue, but I don't know what kind of tea it was.