Siapa yang ngga suka minum teh??? Ahay ,… dijamin yang angkat tangan cuma dikit deh … soalnya teh itu adalah minuman super enak apalagi kalau diminum saat santai… wuiih nikmat tiada tara. Nah artikel kali ini adalah cara cara membuat teh, supaya teh terasa lebih maksimal nikmatnya. Cara cara ini sendiri saya dapatkan dari Siang Ming Tea House yang dimiliki oleh master Teh Indonesia, Tante Suwarni. Berikut dia cara membuatnya berdasarkan kategori teh nya:
Green tea : this tea has no fermentation. Therefore, green tea is rich of vitamin A,C and E. it prevents cancer, liver, cures fever.
Quantity of tea : 1/3 tea untensil (porcelain teapot, lidded cup or mug)
Temperature of water : between 70 – 80 celcius
Tim of in fusion : first infusion 20 second, add 5 sec to everty subsequent infusion (eg. First infusion 20 sec, second infusion 25 sec and so on) can be infused 7 times
Fragrance : fresh
Colour of tea liquor : light green
Variety : supreme dragon well, biluochun, etc
White tea : this kind of tea is made by tea bud which has many fine white furs and it is processed by light fermentation. This tea is also very useful for bofy metabolism, blood circulation and a later of aging decay.
Quantity of tea : 1/2 tea untensil (porcelain teapot, lidded cup or mug)
Temperature of water : around 85 celcius
Tim of in fusion : first infusion 20 second, add 5 sec to everty subsequent infusion (eg. First infusion 20 sec, second infusion 25 sec and so on) can be infused 7 times
Fragrance : honey
Colour of tea liquor : light yellow
Variety : white peony, silver hait, etc
Ching tea : also known as oolong tea (light fermentation) oolong ching cha has aroma and smell softly. This tea is useful to lower hypertention. Keep stamina and breathe freshner.
Quantity of tea : 1/3 tea untensil (yi xing or purple clay teapot, lidded cup or mug)
Temperature of water : around 90 celcius
Tim of in fusion : first infusion 20 second, add 5 sec to everty subsequent infusion (eg. First infusion 20 sec, second infusion 25 sec and so on) can be infused 7 times
Fragrance : floral
Colour of tea liquor : golden yellow
Variety : imperial golden cassia, tong ting oolong, etc
Red tea : (heavy fermentation) red tea is made through heavy fermentation has aroma and smell strongly (concentrate). This tea is useful to reduce body weight and help digestion
Quantity of tea : 1/3 tea untensil (teko) (yi xing or purple clay teapot (teko tanah liat), lidded cup (cangkir) or mug)
Temperature of water : around 90 celcius
Tim of in fusion : first infusion 20 second, add 5 sec to everty subsequent infusion (eg. First infusion 20 sec, second infusion 25 sec and so on) can be infused 7 times
Fragrance : fruity
Colour of tea liquor : deep orange
Variety : supreme narcissius, tie kwan im, etc
Black tea : black tea is fermented afterward. It is known as said old tea or tea being kept years and has a specific aroma. The advantage of this tea is to lose fat and cholesterol and has medicine characteristic.
Quantity of tea : 1/3 tea untensil (yi xing or purple clay teapot, lidded cup or mug)
Temperature of water : around 100 celcius
Tim of in fusion : first infusion 20 second, add 5 sec to everty subsequent infusion (eg. First infusion 20 sec, second infusion 25 sec and so on) can be infused 7 times
Fragrance : mellow (lembut)
Colour of tea liquor : deep red
Variety : aged phu erl, mini thou cha, yie sou cha, etc
Floral tea : it is processed by vaporization and natural flowers added. This tea is very delicious and fresh with natural flowers aroma that loosen stretched of tension, enriched body metabolism and dismissed stress.
Quantity of tea : 1/3 tea untensil (porcelain teapot, lidded cup or mug)
Temperature of water : below 80 celcius
Tim of in fusion : first infusion 20 second, add 5 sec to everty subsequent infusion (eg. First infusion 20 sec, second infusion 25 sec and so on) can be infused 7 times
Fragrance : floral
Colour of tea liquor : yellow
Variety : rose, jasmine pearls, lucee tea, etc
Sumber : siang ming tea house
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Penulis : Catur Guna Yuyun Ang
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