I have seen two people prepare tea for me and I am trying to figure out some kind of base-line method. This is what I saw but I am not sure I could do this at home for guests. Can anyone give me some comments on this?
Tea-maker:
1) Keeps a metal pot on a burner just for hot water.
2) Puts new tea leaves in a strainer that sits inside a 2nd tea pot.
3) Pours hot water into 2nd pot with new tea.
4) Immediately pours out water. ( I think this is rinsing the new leaves)
5) Pours new hot water into 2nd pot with rinsed tea.
6) Sets timer for 40 seconds then waits.
7) Pours tea drink from 2nd pot to 3rd (serving) tea pot. Repeats steps 5) through 7) until 3rd pot is full.
9) Pours tea drink from serving pot into small narrow vessel.
10) Guest pours vessel into tea cup.
I think I counted 3 tea pots.
I saw another tea maker do something similar but did not use a timer. Both of these tea makers did this for me in when I visited Taiwan. Do people really go to this level of detail to make tea in the US?
Recipe Ingredients 1 cup of Tapioca Pearls 6-8 cups of water 3 tablespoons Taro flavor powder 5-6 Ice cubes 2 tablespoons sugar 2 tablespoons milk Step 1:Tapioca Pearls Boil 6-8 water in a pot for a 1 cup of tapioca pearls Add 1 cup of tapioca pearls in the boiling water Stir until the tapioca pearls becomes plump After the tapioca pearls becomes plump, cover the pot for 5 mins Then drain out the water Let it cool and set it aside Step 2:Taro Flavor Mix Add the 5-6 ice cubes in the blender Add 2 tbsp of sugar Add 2 tbsp of milk Add 3 tbsp of Taro Flavor Powder Set the Blender to “Ice Crush” then if the ice is crushed, set the blender to “Blend” Thanks for watching! This video is a remake for my previous video For all those people who lives in Canada, Happy Canada day!!! ^_^
Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com www.mogu.com.tw Serves 2 Ingredients 1 egg 100g/3.5 oz potato flour groundnut oil 8 large raw tiger prawns, shelled with head off, tail on, and deveined steamed jasmine rice to serve For the herby sauce 2 garlic cloves, crushed 1 medium green chilli, deseeded and roughly chopped 1 large handful of fresh coriander, leaves and stalks 4 large broccoli florets 2 pinches of sea salt 1 tablespoon Longjing tea leaves or other green tea leaves For the crispy tea leaves 1 tablespoon groundnut oil 2 tablespoons Longjing tea leaves or other green tea leaves Method 1 Put the egg and potato flour into a bowl and mix well to form a batter. 2 Heat a wok or pan over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180°C/350°F, or until a cube of bread dropped in turns golden brown in 15 seconds. 3 Dip the prawns in the batter one by one and lower them into the oil. Cook the prawns until they turn golden, then remove from the oil and drain on absorbent kitchen paper. 4 Place all the ingredients for the herby sauce in a container suitable for use with a hand stick blender and blend well. 5 Drain the wok of oil, wipe clean with absorbent kitchen paper and return the wok to the heat. Add the sauce and bring to the bubble, then take off the heat. 6 To make the crispy tea leaves, heat the groundnut oil in a small pan over a high heat, add the tea leaves and lightly fry until they are crisp. Remove …
Repeats steps 5) through 7) until 3rd pot is full.