Brewing Iced Tea
One of the house favorites for icing is the Fanciest Formosa Oolong. This dark oolong imparts depth and character with a bit of a fruit undertone. Fully oxidized, th is oolong boosts the bodyís metabolic rate, aids in digestion and alleviates the symptoms of eczema and psoriasis.
If you prefer a mild, less oxidized oolong, try the Green Dragon Oolong. Because of the minimal oxidation, this oolong is similar in character to green tea with a distinct, natural floral note. Which ever you choose, oolong teas are not to be missed for icing in these final dog days of summer.
Now letís look at the choices you have when considering preparation. In addition to the traditional brewing method (boil your water and brew the leaves), you can also try sun tea and cold brewing.
To prepare sun tea you will need;
(Moroccan Mint green tea and Darjeeling White tea are excellent choices)
The other method of preparation is cold brewing. With this method, the cold water draws out or pulls the flavor from the leaf as opposed to hot water, used in traditional brewing, which pushes the flavor from the leaf. Subsequently, cold infusion is a much slower, gentle method that results in a smooth, more subtle, naturally sweet tasting tea. This type of brewing is terrific for oolong teas, (especially the Fanciest Formosa), Puíerh tea, and black teas like the Ceylon Kandy.
To prepare a cold infusion you will need;
One word of caution, brewed tea has a shelf life! Not only can bacteria begin to form but time and exposure diminish the health benefits. For best results, adhere to the following:
Tea stored at room temperature should be kept no longer than 2 days.
Tea stored in the refrigerator should be kept no longer than 3 days.
© 2007 Teas Etc., Inc
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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com.
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