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Quiet Ship

on 23 March 2013

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Transcript of Tea

Tea a presentation by Quiet Ship Overview History Questions Brewing tools Types of tea How tea is grown History Earliest record of drinking tea? Growing Camellia sinensis - related to evergreen Guan Yin Chinese Goddess
Gave tea to poor devout farmer Types of tea White Yellow Green Oolong Black (Red) Pu'erh (Black) Brewing Bring water to the target temp
OR boil and let cool to temp Second brews Most teas develop new flavors as they brew Equipment Water Vessel Time Using the right equipment makes a difference! Tea infuses its flavor by expanding its leaves
into heated water over a period of time Always follow the brewing temperatures and times on the package until you have a taste for the tea If your water tastes "funny," so will your tea Use the correct temperature water Preheat the pot/cup you will be brewing in Bring the pot to the kettle Pour water over tea leaves, then start timer Over-steeping makes bitter tea! For gong fu brewing, steep for around 30-45 seconds repeatedly until the tea is depleted Clay Metal Glass Original vessel, but not necessarily "best" Yixing clay holds the flavor of the tea Porcelain is common due to heat retention Very beautiful to watch blooming teas unfold Observe the color of the liquor while steeping Use heat-safe glass and look for double-walled construction to protect yourself Plastic Brew directly in your travel mug Adagio's IngenuiTEA or Teavana's Perfect Tea Beware melamine, plastic not heat-safe Buying Tea Buy the best quality tea that you can Where you buy your tea can make a big difference on the quality: Dried tea leaves unfurl in hot water Where to buy tea Order sample sizes to try out new teas 10th century BCE Tea first in UK in 17th c., widespread by 19th c. East India Company took first tea plant in mid 19th c., cultivated in India to break monopoly Tea not a popular drink in India until mid 20th c. Shennong Chinese emperor
Invented tea in 2737 BCE Green Yellow Oolong Black The higher the altitude, the better the flavor Grows best in tropical or sub-tropical, even marine Tea prefers acidic soil and at least 50" of rain annually Only flushes are picked, regrow every 7-15 days C. s. sinensis, China type, smallest leaves
C. s. assamica, Assam type, largest leaves Ensure your vessel is pre-warmed Measure tea leaves and water Ensure water is at proper temperature Time your brewing Use the same brewing conditions the first time Experiment with time to alter flavor Do not re-brew leaves older than 4 hours Gong fu brewing celebrates development of flavor Use the vessel that works for you Cast iron pots retain heat for hours and can be kept warm with a stand and tealight Metal pots are often used as tea kettles Steel restaurant teapots serve well
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