The tea I gave her is Bao Zhong (包種), it is a tea, to my knowledge, unique to Taiwan. It has a beautiful soothing aroma, when it's brewed it looks like green tea but its taste lingers and layers like Oolong. The best way to brew Chinese tea is using a small teapot; it is a worthy investment. You can probably find something inexpensive on-line or find them in the International District in Seattle.
How to prepare Bao Zhong:
1. Place one tablespoon of tea in the teapot, pour just-boiled water over the tea, pour immediately to warm up your teacup and pour the rest in another cup or a creamer. It's important to drain all the tea from the teapot after each infusion, so the tea doesn't get bitter and you can enjoy many infusions. Breath in the tea aroma before you take the first sip.
2. Add more hot water into the pot and leave the second infusion for approximately 20-30 seconds. Pour and enjoy. In my opinion, the second and third infusions are usually the best. Continue adding 20-30 seconds more to each infusion (so third infusion is one minute, fourth 1.5 minutes so on and so forth). Most good quality tea will endure up to 6 infusions.
3. Clean teapot with hot water, never use soap. Some believe it is harmful to drink tea that has been sitting in the pot overnight. I don't drink it just because it doesn't taste very good.
Here are some common myths about Chinese tea I find amusing:
1. The pros don't drink the first infusion: This made sense in the old days because tea was aired outdoors on the ground in the elements, I don't believe that it is the standard procedure any more, at least not in modern Taiwan. Tea was dried indoors in bamboo trays stacked in many layers in carts similar to the ones Western bakeries use. In recent years when I visited Taiwan it is not a standard practice to discard the first infusion any more.
2. Tea is healthy: I've been asked many times whether tea can help people loose weight - my answer is "Yes", if you also eat right and exercise. If you drink tea mindfully I believe it is very relaxing. I don't drink tea after 3 p.m. because it effects my sleep.
3. Whole-leaf tea is expensive: it is not more expensive than coffee because it is so light-weight and you can get so much out of it from just one spoonful of tea.
4. Green teas are made from green tea plants and black teas are made from black tea plants - tea is similar to wine in ways that where, how and who grow and make it has everything to do with its quality and taste, and just like wine is made from grapes; tea is made from Camellia sinensis. It is the method of processing that determines how it is categorized. The green, Oolong and black teas are best known in the West, but in Asia the categories are much more refined.
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| Let's Pour Tea |
Tea-drinking is a very personal experience and you can create your own. My attitude towards tea is similar to food; I am not a gourmet - I enjoy creating from what is available to me, the process and the people I share the experience with. Bon App-Tea!
I have been discarding the first flush of tea, ever since Curt told me it removed the anxiety of the leaves. Thinking that, a little of my anxiety goes down the drain with it.
ReplyDeleteGreen tea. Haven't learned to like it or make it right. I let it get bitter, and I just love black tea with hot milk And fresh orange peel. A guilty pleasure...
I think because I trust my tea sources in Taiwan, I feel safe drinking the first flush; with teas from less-known sources, I tend to discard the first infusion; it's like the difference between cleaning store-bought vegetables and farmer's market's, I tend to "cleanse" the former more.
ReplyDeleteBut I must say I appreciate Curt's "removing the anxiety of the leaves", very poetic and imaginative, he is an artist after all. It seems to work well for you, so why not continue as is? I like to approach tea as an art instead of a science, so I won't argue there is only one Right way of doing it.
I like strong black tea with milk too!