| fixing a cup of tea | |
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| Nov 6, 2007 12:47 |   |
| guest52123 | I just got back from a trip to china, had a great time. loved the food. anyway I bought some tea and of course have no directions on how to fix it. do I just use a teaspoon of tea per glass bottle, I bought one of the bottles to drink the tea out of, didnt think about getting directions i could read. would appreciate all the help. Does anyone also know where to get some good recipies I also bought a cook book but would like some more ways to cook and all the other cook books were too fancy, I enjoyed the everyday dishes we ate. thanks. lindsey. I forgot which sign on I gave and password.so am sending this as a guest. my brain is still getting over the time differences. thanks again. |
| Nov 6, 2007 19:56 | #1 |
 | you can brew tea either in a chinese teapot or set of tea cup and saucer, with a lid (they are small and made of clay). In both cases boil water, heat the teapot or tea cup or rinse them in boiling water, put tea leaves, pour in boiled water, drain them immediately (the first brew is weak and is discarded), then make the first infusion, and serve |
| Nov 7, 2007 01:38 | #2 |
| I never knew that Faeriequeene, I let the first brew infuse a bit longer, it tastes OK but as you suggest it gets better after further brews. I noticed this with a tea I had at Yueyang tower during my visit last year, I have no idea what the tea was but my girlfriend said they call it dancing tea because it was like needles and seemed to dance in the glass as you drink it, anyway the more brews it had the better it got. Alan. |
| Nov 7, 2007 08:15 | #3 |
| GUEST24963 | Hi, thanks for the info but im still confused. Im a long time tea drinker, british style. how much tea do I put in one of those glass tea bottles, (I want to take it to work) a teaspoon, tablespoon, also do I just leave the tea in the bottle and keep refilling it with hot water. When I got chinese tea in beijing at the hotel, it came in a glass and the tea was floating on top. I let it sink to the bottom and then drank it. but my bottle has a strainer on it. thanks lindsey |
| Nov 9, 2007 06:25 | #4 |
| Alan, I picked up a few tips too from tea ritual being served to us in china. Of course there is the serious ways (and what I mentioned should be the least serious)... Somewhat in the way like the wines, the more fermented tea (red tea), like older wines got aerated more slowly, are infused in longer time than the young tea (like green tea, little or not fermented young leaves). I find the Chinese tea is quicker to be infused than brewing an earl grey or tilleul, the Chinese tea appears to me very ‘fresh’, and the aroma comes out instantly and does not stay too long. In general one teaspoonful of loose tea leaves (= 1 tea bag) per cup, western tea cup, of tea, to be adjusted to personal preference |
| Nov 12, 2007 11:36 | #5 |
| I never drink western tea, I much prefer Chinese tea, maybe it's because they drink it with milk here. |
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