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
Experts have proved the existence of recipes way back into the far past, at least as far back into history as the Egyptians, and maybe even further. Interesting though that is, these, old cook books were just very basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics are some stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times made use of a wide range of herbs and spices, including some familiar names for example basil, fennel and asafoetida. During the next few hundred years, the powerful families of Europe strove to offer the most exotic banquets, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the twentieth century, cooking books were greatly in demand mostly due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this About Tea recipe.
