somewhereintime

To the true tea connoisseur, Earl Grey is Ceylon black tea infused with Bergamont. To be served after dinner as refresher, or with lemon for iced tea at Garden Party. However, the Taiwanese use Earl Grey for bubbletea base so it is popular.
I personally prefer Lady Grey which is Ceylon Black Tea layered with Blue Corn Flower and Jasmine blossoms. More sophisticated and delicate flavour.

sheep

How baout Indo, I've tried their milk tea and they have a kind of scent or as you say an infused whatever, is it popular in India?

somewhereintime

How baout Indo, I've tried their milk tea and they have a kind of scent or as you say an infused whatever, is it popular in India?
sheep 發表於 2009-3-29 08:18

Chai is Assam tea brewed with Chai Masala, spice blends included ginger, cardamon, cinnamon sticks and alike, sugar and milk is then added.
Do not ever go to cappucino bar for chai cus they use Chai base not worth the money. I order mine at Indian restaurants and they would brew it fresh for you,
flavourful but not too rich. Lot of people don't even know about Assam tea.

sheep

Tell me more about why the English drink tea that goes with milk instead. Is the milk have to warm b4 serving?

somewhereintime

Tell me more about why the English drink tea that goes with milk instead. Is the milk have to warm b4 serving?
sheep 發表於 2009-3-29 08:39

Not necessary to heat the milk, rather, you should heat the bone china cups and teapots with boiling water first.
The Brits always put milk in cup first, it is a tradition because tea was much expensive than milk and they did not want to ruin the fine tea with spoiled milk.

sheep

Make sense, so they use milk is because don't want the milk or cream or condensed milk or evaporated milk etc to spoil the taste and fragrance of the tea.

somewhereintime

36# sheep
Actually I know the family who start the  Famous HK Tea company in HK

sheep

But why they chop the tea leave so fine, we choose to find those whole leafs, Murchie's is my favourite.

KY+NY

我鐘意食芝士焗意粉或者焗飯類 因爲自己0係屋企好難整到果D味道

somewhereintime

But why they chop the tea leave so fine, we choose to find those whole leafs, Murchie's is my favourite.
sheep 發表於 2009-3-29 09:30

HK tea masters would blend the large tea fragments with the small fragments,
large fragments for the flavour and small one for the colour.
Teabags are for the no-brainers, just like diamonds, would you prefer a 2 carat solitaire  or 4 carats cluster of 50 stones