He explains that the average tea itself has
many varieties of strengths and flavors that are distinct with
its origin such as the light Nuwara
Eliya tea as opposed to the strong Ruhunu tea. Teas such
as the English Breakfast Tea have come about by mixing tealeaves
of different qualities of strength, flavor and aroma from different
regions and again we have many different varieties of ‘normal’
tea.
Then there are so many different methods of processing tea resulting in products such as black tea, green tea, white tea and oolong tea and so on. Apart from the value added teas such as flavored teas and spiced teas, there are very many different ways of preparing tea from brewing, cooking, whisking, and boiling – the spicy Indian Chai Tea and the Cupputeano make fine examples. Mr. Perera adds that each of these products and categories has its own niche market, proving that tea is a very personal preference, often reflecting the mood and the personality of the drinker.
It does not matter what your personal preference of tea might be Mr. Perera says, as long as you prepare it well to unleash the tea’s full potential. Tea, he explains, is full of antioxidants, polyphenols and fluorides. Adding spice oils or spices itself only enhances the brew’s taste and perhaps the added goodness of the spice. Milk tends to destroy some of the beneficial properties of tea, so he advises to go easy with the milk. However, he stresses the secret of a good cupper is more in the method than in the ingredient.
The oxygen in the water is a vital component in bringing out the full potential of the tea explains Mr. Perera. Therefore, instead of boiling the same water over and over again, it is important that fresh water is boiled for tea. Of course for restaurants this is not possible every time a patron orders a cup of tea, but this can easily be overcome by continuously aerating the water. He says when making tea to remember that everyone deserves a well rounded teaspoon of tea – including the teapot. Cover the pot and brew the tea until the desired strength is infused, which on average takes about 3 – 4 minutes. Then strain away the tealeaf residue or remove the teabag from the tea and serve.
According to Mr. Perera, you can literally smell a well brewed cup of tea. There is nothing quite like the invigorating aroma of a good tea, especially when tired or feeling down. He adds that if you allow the fragrance, it will work itself up the nostril to the tired knotty muscles and gently relaxes you – as only a good masseur could. The color should always be a pleasing rich reddish brown – though the intensity of the color obviously depending on the strength of the brewed cup. If the tea you brewed is a murky blackish brown, then Mr. Perera emphasizes it is a very good indication that you are not enjoying a pure Ceylon tea.
Drinking tea is in itself almost an art, says Mr. Perera. Adding sugar into the tea tends to distract the real flavor of the tea, especially if you want to enjoy a cup of plain tea. The best way to enjoy a cup of tea is to take it plain with a lick of sugar with each sip – though definitely not the politest of manners, he laughs. In any case he says if you are having tea with a sweet like palm sugar (also called jaggery) or a piece of cake or pie, first take a bite of the sweet and while still in mouth, sip the tea. Only tea could ‘work’ with anything and bring about a feeling of freshness, he stresses.
Read the next in series, Tea – the Secret behind the Industrial Revolution |
