1 see below
Directions
The tea you buy is a delicate blend of some 20 to 30 varieties.
Quality varies according to the soil, climate and altitude in which
it is grown and the age and size of the leaves when they are picked.
Broadly classified, there are three types: black, oolong and green.
Black tea derives its color from a special processing treatment in
which the leaves are allowed to oxidize. This turns the leaves black
and produces a rich brew.
Oolong tea is semioxidized. Its leaves are brown and green. It brews
light in color.
Green tea is not oxidized, thus the leaves remain green. The brew is
pale green in color.
PREPARATION METHOD Whether you use loose tea or tea bags, the
preparation method is the same:
Start with a spotlessly clean teapot made of glass, china or
earthenware. Add rapidly boiling water; allow to stand a few minutes,
then pour out.
Heat cold water to a full rolling boil.
Add tea or bags to the warm pot, allowing 1 teaspoon of loose tea or
1 tea bag for each cup of tea desired. Pour boiling water over tea
(3/4 cup for each cup of tea); let stand 3 to 5 minutes to bring out
the full flavor. Stir the tea once to ensure uniform strength.
Do not judge the strength of tea by its color; You must taste it.
Strain the tea or remove tea bags. Serve with sugar and milk or lemon
if desired.
Prepare instant tea, a concentrate, according to the directions on
the jar.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Tea Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Recipes as a concept can be observed way back into ancient history, certainly as far as the Egyptians, and maybe even further. Interesting though that is, in the main part, these early records were just very basic hieroglyphic or cunieform recipes for preparing meals.
As our culinary historical trip moves to more modern times we have a couple of cookery books from the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that we all know today, but instead recipes for the types of meals prepared for the rich people of that period. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes caused a surge in manuscripts on food, the majority of which are kept safe in private collections. The arrival of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this About Tea recipe.
