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
Written cooking instructions as an idea can be observed way back into history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a few documents describing recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day. The TV revolution brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this About Tea recipe.
