Teas: Exotic & Refreshing

It is the tea that cheers and fetches you out of boredom, fatigue, and ennui. The leaf glitters like gold in fact green gold when perfectly processed, matched, and skilfully blended. In my quest to blog on this wonderful hot beverage I as always search the net. 

There are amazing blogs on tea and scoring them will give you an idea about what to write. Well do copy no duplicates please the brew is best whence unique.  

Wagh Bakri Ginger Tea

Read about some amazing brews here:

Yak Butter Tea

Popular in Tibet, Ladakh in India, Bhutan, and Sikkim. this is brewed along with Yak Butter which is available in Tibet and Himalayan Landscape in North India. In the cold climes, butter acts as manna, an energy-driven brew, it is extremely helpful, apart from being savory.  

Also known as cha it is brewed for a very long time till a dark liquid is obtained. The liquid is then poured into a flask containing Yak Butter and some salt. Premium leaves accord wonderful taste and aroma.  

Flower or Blooming Tea

Tea leaves and flowers are bundled together which whence brewed opens up and blooms. Earlier the bundle is dried and often tied to make it stable. This brew finds its origin in the Yunan Province of China and is served in transparent containers. Many popular flowers are used for this ceremonial brew.   

Jasmine Tea

Grown in China and some other Asian countries the Jasmine flower is highly fragrant hence it is associated with tea leaves. The mix is kept together overnight or for long hours sufficient time for the leaves to absorb the aroma of the flowers. As during the process moisture is gained by the leaves they have dried all over again. 

Making out good tea from spoiled Tea

The state of tea can be made out by the aroma. A tea connoisseur will easily make out whether the brew is spoiled or fresh from the characteristic aroma of dry leaf but it will be difficult for an amateur to make out the rancidity in leaf in the early stages.

The other way is to pour tea infusion in the pot and inhale over it immediately if the rising aroma is pleasant sweet fruity or flowery...in short it smells nice the leaf is fresh and good. On the other hand a smoky burned aroma like that of everything stale means the tea is spoiled.

Sometimes stale leaves will exude no aroma at all this is a sure shot sign that you have purchased stale leaves which have been lying in store well past its storage period.

Different teas have different store life as green tea and white tea can withstand low period of storage where as black leaf can be stored for a considerable longer period. Therefore in early history black leaf was a preferred export to regions that where far off and where tea was not cultivated at all.

The aroma changes in every stage from freshly prepared drink to when it has slightly cooled and much after that. With practice one should be able to discern all the characteristic of tea leaf…the one which he regularly consumes.