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Thread: fixing a cup of tea
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[quote=FAERIEQUEENE,254421]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[/quote]
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