It all brews from the same origin

Like all wines come from the grapevines, all tea variants, be it White, Green, Oolong or Black, come from the same plant – Camellia Sinensis.

Picking. Sorting. Withering. Rolling. Oxidizing.

Processing makes all the difference.

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Tea Tips

Ten Golden Rules of Tea Making

1. You should be particular about your taste and choice of Tea. Halmira could be the one you settle for!

2. Tea should be made in small quantities, say, in a teapot. Tea out of an urn is always tasteless. The teapot you use should be made of bone china or earthenware. Silver or Britannia pieces produce inferior tea and enamel pots are even worse! Curiously enough a pewter teapot is not so bad, but rare to find nowadays.

3. You must warm the pot beforehand. Better if you place it on the hob than by the usual method of swilling it out with hot water.

4. The tea should be strong, true to the cut and type, which means optimum brewing. You should take one teaspoon of tea per cup and one for the pot.

5. You must put the tea straight into the pot. If not loose, the tea does not infuse properly; thus no strainers, muslin bags or other devices to detain tea’s freedom. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. As a matter of fact, you can actually swallow tea leaves in considerable quantity without ill effect.

6. You should take the teapot to the kettle and not any other way. The water should be actually boiling at the moment of impact, which means you should keep it on the flame while pouring. It is better to use freshly drawn water. Some even advise only to use water that has been freshly brought to the boil. But frankly speaking, we have hardly noticed any difference.

7. After making the tea, you should stir it, or better, give the pot a good shake. And then, allow the leaves to settle on their own.

8. It’s best if you choose to sip from a good breakfast cup, i.e. the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more. The other kind’s tea is always half cold before you could even sip it once!

9. You should pour the cream off the milk before using it for tea.

10. You must pour tea into the cup first. This is one of the most controversial points of all! Indeed in every family of Britain, there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but we uphold our own argument. We believe, by putting the tea first and stir while you pour the milk, can exactly regulate the amount of milk. Otherwise you become liable for pouring too much milk into the cup.

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