By Jenifer Altman, Lisa Boalt Richardson
It's a beverage, a commodity, a rite, a meal, a religious come across, a connector of individuals, a drink of peace, a pick-me-up, a comforter, and a lifestyle for lots of. As tea maintains to upward thrust in acceptance, this accomplished advisor explores the distinguished beverage during the eyes of a professional tea professional. From its occasionally murky origins to today's wide selection of tea ceremonies, Lisa Boalt Richardson delves into the realm of tea to create a clean and obtainable package deal for tea novices and experts alike. With assistance for purchasing, storing, steeping, and tasting, plus suggestion for utilizing tea in pairings, cooking, cocktails, and residential future health treatments, this attention-grabbing learn is everyone's cup of tea.
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Extra resources for Modern Tea: A Fresh Look at an Ancient Beverage
How long the leaves are aged varies, with two to three years a common starting point and some aging for more than twenty-ﬁve years. Not surprisingly, the superior-ﬂavored longer-aged Sheng Pu’erh teas command higher prices. To speed up the aging process to meet demand, Shou Pu’erh was developed in the early 1970s to approximate a long-aged Sheng Pu’erh. The rough tea is made the same way until it reaches the drying step. Instead of being left to age, the leaves are moistened with water and arranged 46 Modern Tea CHAPTER TWO THE ART OF TEA Buying, Storing, Steeping, and Tasting Specialty tea, which you read about in depth in chapter one, is an affordable luxury that you can treat yourself to every day.
That means that you are on your own, and a long aisle stocked with countless teas can be daunting. In this case, my advice is to look for your favorite type of tea and buy that type in a few different brands. At home, do a side-by-side comparison of the teas to ﬁnd which brand you prefer. Then, the next time you go to the store, pick up a few more different types of teas from Whether you are shopping in a store or online, keep in mind that some teas are seasonal, and your tea purveyor may run out of the current year’s supply.
When the leaves emerge from the steaming step, they are a bright evergreen color. I like to use the example of steaming broccoli when explaining this step. When you steam broccoli rather than stirfry it, the color is a brighter, more intense green. This helps explain the color variation between Japanese green tea and Chinese green tea. Next, the leaves go through an automated production of rolling, shaping, and a ﬁnal drying to make them shelf stable. Unlike tea producers in most countries, the Japanese do not sort their teas by size of the leaves.