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| ==Preparation== | | ==Preparation== |
− | [[Image:Teapot P1100116.jpg|thumb|Tea kettle over hot coal at a tea house in [[Jiufen|Jiufen, Taiwan]]]] | + | [[Image:Teapot P1100116.jpg|thumb|Tea kettle over hot coal at a tea house in Jiufen, Taiwan]] |
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− | {{refimprove|section|date=October 2012}}
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| The traditional method of making or brewing a cup of tea is to place loose tea leaves, either directly or in a tea infuser, into a tea pot or teacup and pour freshly boiled water over the leaves. After a few minutes, the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving. | | The traditional method of making or brewing a cup of tea is to place loose tea leaves, either directly or in a tea infuser, into a tea pot or teacup and pour freshly boiled water over the leaves. After a few minutes, the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving. |
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| | White tea | | | White tea |
− | | {{convert|65|to|70|C|F}} | + | | 65 – 70°C |
| | 1–2 minutes | | | 1–2 minutes |
| | 3 | | | 3 |
| |- | | |- |
| | Yellow tea | | | Yellow tea |
− | | {{convert|70|to|75|C|F}} | + | | 70 – 75°C |
| | 1–2 minutes | | | 1–2 minutes |
| | 3 | | | 3 |
| |- | | |- |
| | Green tea | | | Green tea |
− | | {{convert|75|to|80|C|F}} | + | | 60 – 80°C |
| | 1–2 minutes | | | 1–2 minutes |
| | 4-6 | | | 4-6 |
| |- | | |- |
| | Oolong tea | | | Oolong tea |
− | | {{convert|80|to|85|C|F}} | + | | 80 – 95°C |
| | 2–3 minutes | | | 2–3 minutes |
| | 4-6 | | | 4-6 |
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| |- | | |- |
| | Pu'er tea | | | Pu'er tea |
− | | {{convert|95|to|100|C|F}} | + | | 95 – 100°C |
| | Limitless | | | Limitless |
| | Several | | | Several |
| |- | | |- |
| | Tisanes | | | Tisanes |
− | | {{convert|99|°C|°F}} | + | | 90 – 100°C |
| | 3–6 minutes | | | 3–6 minutes |
| | Varied | | | Varied |
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| Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavor. | | Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavor. |
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− | One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold (known as "The Agony of the Leaves"), they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length. | + | One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste it. As the tea leaves unfold (known as "The Agony of the Leaves"), they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavors to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length. |
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| Antioxidant content, measured by the lag time for oxidation of cholesterol, is improved by the cold-water steeping of varieties of tea. | | Antioxidant content, measured by the lag time for oxidation of cholesterol, is improved by the cold-water steeping of varieties of tea. |