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How To Make Tea

To make tea, pluck young leaves from the bush which prunes and encourages new growth. Lay leaves out to wither for 24 hours to reduce moisture by 40%. For green tea, roll leaves tightly and dry briefly in a warm oven to stop fermentation. For Indian tea, roll and crush leaves then ferment for 1-2 days before drying in a warm oven. Brew by steeping leaves in boiling water to produce a pale, refreshing liquor. Trim bush tips to shape plant and produce new leaves for optimal tea.

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27 views1 page

How To Make Tea

To make tea, pluck young leaves from the bush which prunes and encourages new growth. Lay leaves out to wither for 24 hours to reduce moisture by 40%. For green tea, roll leaves tightly and dry briefly in a warm oven to stop fermentation. For Indian tea, roll and crush leaves then ferment for 1-2 days before drying in a warm oven. Brew by steeping leaves in boiling water to produce a pale, refreshing liquor. Trim bush tips to shape plant and produce new leaves for optimal tea.

Uploaded by

pratapkumar333
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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How to Make Tea

Plucking- Cut off twigs with 2-3 of the younger fresher leaves (first flush), then pull off the individual leaves. This also prunes the bush and encourages new growth. Withering- Lay the leaves out on a sheet of paper in a warm place for 24 hours to wither and lose about 40% of their moisture. Rolling and Drying Japanese Style Green Tea- Roll the leaves long ways as tightly as possible between both hands to produce long twists of whole leaf. Place on a sheet of foil in a warm oven (below 245 degrees) for a maximum of 5 minutes. This dries the leaf and stops further fermentation. Do not burn the tea! Orthodox Indian Tea- Roll the leaves in a circular motion using both hands. Press together as hard as possible to crush and break the leaves. Put the leaves in a paper bag for a day or two to ferment and lose some of their greenness and to develop a drier tea character. Remove and stalk and stem, roll briefly, and dry on a sheet of foil in a warm oven (below 245 degrees) for a maximum of 5 minutes. Do not burn the tea! Brewing- Both of these processing methods maintain the leaf size and produce a light tea with natural aroma. One cannot roll the leaves hard enough at home to get a dark strong tea. Place a few leaves in a pot, or Chinese style in a bowl, add boiling water and allow the tea to brew. The liquor should be pale and refreshing. Good luck! Aftercare- Trim the tips of the bush to shape the plant. The best tea is made from freshly formed new leaves.

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