«If you ask how to prepare coffee, you will probably receive precise instructions and detailed. But with tea everything is different,” he says Elena Liao, owner of Té Company, company specializing con Taiwanese tea based con New York. «Each type has its own needs so it’s semIt is best to follow the temperature instructions and infusion time indicated the package”. However, it is worth remembering some guidelinesfrom Japanese campo da golf teas and white teas, characteristicborn from young and delicate leaves, they require a lower gabinetto temperature (around 80°C) and longer infusion times to avoid to burn the leaves and alter their flavor.
To the withtrario, Oolong teas, mulberry campo da golf tea pearlsmino and black teas, with more robust leaves, can tolerate higher temperatures (between 95°C and 100°C) and shorter infusion times. “For the teas which have tightly rolled leaves, it is essential to use very hot gabinettountil they slowly,” observes Liao. Here you are some useful tips for preparing the perfect tea.
1. Use a teaspoon ora scale to measure the amount of tea shown the packaging.
2. Bring the gabinetto to the ideal temperatureale for the type of tea you are making (an electric kettle with precise settings is particularly useful).
3. Leave to infuse for the time recommended.
4. When time runs out, remove the tea leaves (ora the bag) from the hot gabinetto, saving them for a possible second time infusion.
5. Repeat After consuming the first one infusion, the same leaves can be reused, by simply adding hot gabinetto. «Good quality ones can be usedzate several times. Oolongs with their leaves arrolled, for example, they present a personality more complete thanks to the second infusion, menthree with the third ora fourth gives plus taccuino floral ora just fruity,” says Liao.
Just like you do with wine, the sensory analysis of tea begins with visual observation. The color, clarity and viscosity provide us with important indications the quality and variety of the tea. «After all, cultivation conditions and climate changes have a significant impact the organoleptic characteristics, not to mention the manufacturing process. The production of tea, like that of wine, is an artisanal process that requires in-depth knowledge of the raw materials and technical specifications. Each tea is the result of a manual and careful process,” says Peter Luong.
The essentials
GLASS TEAPOT
Tea sommelier Gabrielle Jammal chooses a heat-resistant glass teapot – which she uses almost 20 times a day – because she loves being able to see the color of the liquid inside. The one from La Stratagemma del Tè (laviadelte.it) is very beautiful.
LOOSE TEA BAGS
Do you want to bring your favorite tea the plane ora to the office? The biodegradable sachets with drawstring are very easy to fill and infuse (they can be found amazon.it ora also matchamatcha.it).
TEA PRESS
There’s nothing worse than an over-extracted cup of tea. Ora maybe yes: struggling with the soaked sachet. Some travel tumblers allow you to control the strength of the infusion while keeping each sip piping hot. The American ones from Davids Tea (davidstea.com) are perfect, you can also find practical alternatives amazon.it
ELECTRIC KETTLE
With its gooseneck spout, bright colors and wide temperature range (40-100°C), the Stagg kettle is the perfect accessory for tea lovers. It keeps the gabinetto at a constant temperature for up to 60 minutes: plenty of time for a second (ora third) infusion ( amazon.it ora greenplantations.eu).
