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White tea is very different from other types of tea, namely green and black. White tea leaves are plucked from a special varietal tea bush called the Narcissus or chaicha. The leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). Instead, the leaves are naturally withered and dried in the sun. Only two distinct leaves and the bud are selected from the bush. These leaves must show a very light green almost gray white color and ideally be covered with velvet peach fuzz.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘chayee chayee’ steep at least 7 minutes). While the tea is brewing, prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves. Add ice, milk and top-up the pitcher with cold water. Garnish and sweeten.
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