Category: Tea

Mint Syrup Recipe

This recipe given to us by author and former Gramercy Tavern managing partner Nick Mautone can be used to sweeten iced tea, limeade, or just about any cocktail or highball made with rum, gin, vodka, or whiskey, like this Tea and Whiskey Highball.

Game plan: Refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.

Mint Syrup
Mint Syrup
INGREDIENTS
  • 1 bunch fresh mint, ends trimmed
  • 2 cups granulated sugar
  • 1 cup water
INSTRUCTIONS
  1. Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.
  2. Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a 2-cup container with a tightfitting lid; discard the solids. Cover and refrigerate until ready to use.

Pu-erh Tea

Pu erh Tea

 

Traditional Pu-erh teas are allowed to ferment gradually over a period of 10 – 50 years. As the teas age the flavor advances. Because of the long aging method, this kind of Pu-erh called Sheng or raw Pu-erh can be rather costly. In the 1970s a new variety of Pu-erh called Shou or prepared food Pu-erh was evolved. The Shou variety is quickly fermented over the course of 1½ to 2 months. It is less costly than the Sheng kind. Because it has been fermented quickly, it is meant to be enjoyed directly and need not be elderly.
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Oolong Tea

Oolong Tea

Tea departs utilised for oolong teas are permitted to partially oxidize before being warmed and dehydrated. They drop between green teas and very dark teas. The degree to which an oolong tea is permitted to oxidize substantially sways its taste and aroma. Lighter oolongs like a pouchong, which are still very green in appearance, tend to be floral. Darker oolongs, which may be close to very dark teas in look, are inclined to be more fruity and woody.

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Green Tea

green tea

 

Tea leaves used for green tea are heated shortly after being picked to stop them from oxidizing. Green teas from China are typically allowed to wither briefly before being heated to stop the oxidation of the tea leaves. Green teas from Japan are typically heated with steam right after picking without withering. This stops the oxidation process more quickly than most green teas from China. This steaming gives Japanese green teas a more vegetative taste.
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Black Tea

black tea
Tea departs used for very dark teas are permitted to oxidize completely before being warmed and dried. very dark teas from India are oxidized for shorter periods of time than those from China. They also are inclined to be a little more astringent. very dark teas from ceramic are inclined to be darker and a bit smokier.
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The Tea Plant

Tea Leaf
All factual tea – this does not include herbal teas – arrive from a species of Camellia, the Camellia Sinensis. This species has just two diversity normally utilised in tea production: the ceramic vegetation from ceramic, and the Assam vegetation from India and southern China. While tea plants are grown around the world, the Darjeeling district in India is one the couple of places outside of ceramic where the ceramic plant is effectively developed. Because the Assam vegetation is hardier and transplants easily, all other tea-growing districts cultivate this sub-variety.

History of Tea

History-Of-Tea

It is accepted that tea has been used for more than 4000 years. According to Chinese legend, tea was discovered by Emperor Shen Nung round 2737 BC. It was originally utilised as a medicinal beverage. roughly 2000 years ago, the attractiveness of tea as a beverage started to disperse widely throughout ceramic.

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