| |
|
Black
teas: Black teas are fermented by 2 process.
First, leaves are placed on racks and surrounded by warm air; then they are
exposed to very hot air. This turn the leaves black.
eg: Ceylon, darjeeling, earl grey, english breakfast.
|
Oolong
teas: Oolong teas are a compromise between black and green teas.They are partially
fermented, thus more deliate, also boasting a lower caffeine level.
eg: formosa oolong, mainland oolong.
|
Green
teas: These are not fermented. The leaves are steamed in large
vats giving them a more delicate flavor. Naturally low in caffeine, these
teas can be very soothing. Donot add sugar or lemon.
eg: gunpowder, imperial.
|
|
|
| |
Cream tea:
Fresh brewed tea with milk; fresh-made warm scones with
the famous clotted cream and strawberry jam; and a bowl of fresh strawberry
in season and cucumber/butter sandwitches.
|
High tea:
The "working man's early supper"; most substantial of tea meals
serving hearty appettizers.
|
Afternoon
Tea: More refined and subdued atmosphere with elegant fairusually
served with sandwitches, pastries and cake.
|
Victorain
tea: The most elegant of all with "excessive
embellishments" - Sterling, Crystal, Flowers, Candles, etc. -- and wonderful food.
|
Farmhouse
or Kitchen tea: Hearty displace of home-baked goods; usually
taken at the kitchen table.
|
Picnic
tea: Spread on a quilt at the beach, at the park or in a meadow;
served from a thermos or better yet, brewed on a camp stove. Add cardamom and fresh ginger
in the tea.
|
Tea for
two: Intimate -- a time for sharing and getting to know each
other; possible with music
if the person is very special and in front of the
fireplace. Add cinnamon and ginger which are both warming spices.
|
top |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
