Tips for Making the Perfect Pot of Chinese Tea

One of the most popular health drinks that have recorded one of the highest consumptions in the world is Chinese tea. Chinese tea is a beverage obtained from the leaves of tea plants (Camellia sinensis), which are boiled with water. These leaves are processed using methods that have remained prevalent since ancient times. The practice of drinking Chinese tea has a long history in China. It is so important in Chinese culture that it is considered one of the seven necessities of Chinese life. Types of Chinese Tea Chinese tea can be classified into five distinctive categories: white, green, oolong, black, and post-fermented. Some categories are added to account for scented and compressed teas. The different varieties of teas popularly available across the world are green tea, white tea, black tea, oolong tea, pu-erh tea, yellow tea, chrysanthemum tea, jasmine tea, kuding tea, and medicinal tea. How to Select the Perfect Tea The following four basic steps can be followed to select the perfect tea: Observation during Buying – Fresh tea will have a green lustrous tight feel with a strong aroma. The leaves should be sufficiently dry such that they rustle in one’s palm. Smelling – The aroma should be absolutely pure without any burnt aftertaste or acrid smell. Good tea leaves, especially fresh ones, have a natural aroma like that of an orchid or jasmine. Taste – Upon careful chewing, good tea leaves will yield a fresh mellowness. Some tea leaves can be soaked in water to observe whether the leaves extend smoothly and sink slowly to the bottom of the container. Good tea liquor is emerald green or golden. It has a tint of bitterness with a lasting sweet aftertaste. Observation of Infused Tea Leaves – The infused leaves should be evenly shaped without any added impurities. Always store freshly purchased tea in a cool and dry place and avoid direct exposure to the sun. An airtight container is always the best choice. Avoid storing different types of teas having different aromas fairly closely in order to avoid taste contamination. Make Chinese tea in the correct way: Boiled water is too hot for tender green tea leaves. Pouring boiled water upon the leaves will cause the immediate release of tannins, resulting in a bitter concoction. If you are buying loose tea leaves, make sure you examine what you are putting in the pot. Rarely small objects, such as twigs, foils (depending on the wrapping), or insects,...

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