When I take my sugar to tea
Tea making is there a right way to do it? Here are my ideas. Based on some conversations with some Japanese, who are supposed to know something about tea making. The British have their own style as can be found for making
Yorkshire tea
1) Boil the water until the bubbles are the size of lobster's eyes and you get a "bright" tea.
2) If the bubbles in the water are as big as an Bull's eye the the water is spoilt and you get a "dull" tea.
The explanation for this is that too vigorous boiling drives out all the oxygen in the water and it loses its vitality.
3) Brew the tea for only 3 minutes this ensures a "bright" tea.
4) If you brew the tea for more that 3 minutes then the tannins are extracted from the leaves and the tea becomes "bitter" or "stewed"
5) It is a little known fact that tannin is in actual fact a pH indicator like litmus or phenolthalene and it will change colour according to the pH of the tea.
6) To correct a "bitter" tea you can add a slice of lemon. As you add the lemon the "dark bitter" tea will visibly lighten as the citric acid from the lemon lowers the pH and the tannin reacts.
Come on!!! own up!!! you just invented all that didn't you
