English World
Tea Time!
Tea
Tea is a caffeinated beverage, an infusion made by steeping the dried leaves or buds of the tea plant (Camellia sinensis) in hot water. In addition, tea may also include other herbs, spices, or fruit flavours.
The word "tea" is also used, by extension, for any fruit or herb infusion; for example, "camomile tea".
The Legend
The now world-wide custom of tea infusion began with of the Emperors of China, who lived 5,000 years ago.
He always boiled his drinking water. One day a few leaves from the branches which were burning under the pot of boiling water fell into it, giving it a delightful scent and flavour and making the water a drink indeed fit for an emperor. The branches were those of the wild tea plant.
Apart from such charming fantasies however, what is certain about tea drinking is that it was widely practiced in China a early as the 6th Century.
National Beverage
By the time that the first European explorers returned from the Far East, tea had long been the national drink of both China and Japan but it was not until the end of the 16th century that the English first heard of it.
Tea was first sold in the coffee houses that had sprung up all over the country but such was its almost immediate popularity, not only as a drink but as a medicine that was reputed to have almost magical healing properties, that it soon ousted coffee from general favour and by 1750 had become the principal beverage of all classes.
The Tea Plant and its Variants
Today India and Sri Lanka exports millions of pounds of tea annually. The tea plant is called Camellia sinensis and would, if left in its natural state, grow about thirty feet high.
Three types of tea are made, although they all come from the same plant, the difference being in the way the leaves are processed. They are called Black Tea, Green Tea and Oolong.
There are various teas which have additives and/or different processing than "pure" varieties. Variants include:
Breakfast tea - generally a blend of different black teas that are robust and full-bodied. Afternoon blends are lighter.
Earl Grey tea - usually a mix of black teas, with essence of the citrus fruit bergamot added.
Spiced teas - include the Indian chai, flavored with sweet spices such as ginger, cardamom, cinnamon, black pepper, clove and Indian bay leaf.
How to make a Perfect Cup of Tea
A Royal Society of Chemistry's Recipy
"Ingredients: Loose-leaf Assam tea; soft water; fresh, chilled milk; white sugar.
Implements: Kettle; ceramic tea-pot; large ceramic mug; fine mesh tea strainer; tea spoon, microwave oven.
Draw fresh, soft water and place in kettle and boil. Boil just the required quantity to
avoid wasting time, water and power.
While waiting for the water to boil place a ceramic tea pot containing a quarter of a
cup of water in a microwave oven on full power for one minute. Synchronise your actions so that you have drained the water from the microwaved pot at the same time that the kettle water boils.
Place one rounded teaspoon of tea per cup into the pot.
Take the pot to the kettle as it is boiling, pour onto the leaves and stir. Leave to brew for three minutes.
The ideal receptacle is a ceramic mug or your favourite personal mug.
Pour milk into the cup FIRST, followed by the tea, aiming to achieve a colour that is
rich and attractive. Add sugar to taste.
Drink at between 60-65 degrees Centigrade to avoid vulgar slurping which results
from trying to drink tea at too high a temperature.
Personal chemistry: to gain optimum ambience for enjoyment of tea aim to achieve
a seated drinking position in a favoured home spot where quietness and calm will
elevate the moment to a special dimension. For best results carry a heavy bag of
shopping – of walk the dog – in cold, driving rain for at least half an hour beforehand.
This will make the tea taste out of this world."
Fonts:
http://www.rsc.org/pdf/pressoffice/2003/tea.pdf
http://en.wikipedia.org/wiki/Tea
Visit:
http://www.stories.historians.co.uk/tea.html
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