segunda-feira, 4 de outubro de 2010
The Golden Rules
The Golden Rules
Mariage Frères' Five golden rules for Making Tea Successfully
For black teas, matured teas, blue teas, and flavoured teas
Pre-heat the teapot, after inserting the tea strainer or filter, * by rinsing it with boiling water.
Place a teaspoon of tea (roughly 2.5 g) per cup in the warm strainer* and let it stand for a few moments, allowing the steam to begin developing the leaves' aroma.
Trois Pour simmering water on the tea so that all the leaves are covered.
Quatre Let the tea steep (refer to chart)
About 2 minutes for fannings
About 3 minutes for broken leaf teas
About 5 minutes for whole leaf teas
Barely 3 minutes do the first flush Darjeeling (slightly increasing the amount of tea to 3.5 g per cup)
7 minutes for blue teas
Cinq It is then essential to remove the strainer or filter*containing the leaves. the tea must then be stired (another important step) and finally poured. Teas from great gardens should not be drunk too hot; let them stand a few moments after steeping, so that the palate can better appreciate the most subtle of fragrances.
White and green teas:
Pre-heat the pot or chung (cup with cover) as above.
Place the appropriate amount of tea per person or cup (refer to chart). Let the tea leaves stand for a few moments to allow the steam to begin developing the aroma.
Trois Place the appropriate amount of tea per person or cup (refer to chart).
Quatre Let the tea steep (refer to chart) :
For green tea, 1 to 3 minutes
For the white tea Yin Zhen, 15 minutes
For the white teas Pain Mu Tan, 7 minutes
Cinq Remove the tea leaves, stir and serve.
* Use a cotton tea taster filter if no strainer come with the teapot.