Tea is the most popular beverage in the world. We drink more tea than the total consumption of coffee, soft drinks and alcoholic drinks combined. In many countries it is the centre of important social occasions and associated with elaborate rituals. This month we look at different ways in which tea is served in various places of the world, and give you tips that you can use to enjoy some of the many varieties of this delicious drink at home.
Chinese Green Tea
The origin of tea is the Yunnan province of China, close to the Burmese border (frontera) (the word ‘tea’ comes from its name in one of the Chinese dialects). One legend about the origin of the drink relates (narra) how 5,000 years ago some leaves fell (cayeron) into Emperor Shennong’s cup of water. He tasted (probó) it, liked the infusion…and the rest is history. Preparing traditional Chinese tea is very simple. Add some water at 80 ºC to a warm pot containing green tea and discard (desecha) immediately. Add some more water and leave for thirty seconds, and then pour (verte) into a cup. If the water is too hot or you wait too long before pouring, the tea will have a bitter (amargo) taste.
Moroccan Mint Tea
The Moroccan way of drinking tea could not be more different from the Japanese. It is prepared using green tea, but it is boiled (hervido) with copious quantities of sugar and fresh mint. After the tea is ready to serve, it is poured into the cup from a distance in a dramatic gesture. Then the tea is returned to the pot. The tea is drunk after it has been poured three times. All important negotiations are accompanied by a cup of mint tea, from buying a carpet in the souk (zoco) to political discussions.
English Afternoon Tea
The English prefer stronger black tea, which they serve with milk. It is important to boil the water to 100 ºC before pouring it into the pot. Leave it for approximately four minutes before pouring. You need one spoonful (cucharada) of tea per person, plus one for the pot. George Orwell insisted that tea tasted better if you pour the tea into the milk, but others say the opposite, that it is important to pour the milk into the tea. You will have to try both options and decide which one you prefer when you stop at four o’clock for a ‘tea break’.
Indian Masala Chai
Indian cuisine uses many herbs and spices,(especias) and it is no surprise that Indian tea often includes them as well.(también) A speciality of the subcontinent is masala chai, literally ‘spiced tea’. This is black tea that is boiled with sugar and a variety of spices in water and milk. Usually there is cardamom and combinations of ginger (gengibre), cinnamon, (canela) nutmeg, (nuez moscada) cloves (clavo) and peppercorns.(pimienta) The preferred combination varies from region to region. The spices are removed before serving to leave a smooth, (suave) sweet, aromatic liquid.
Red, White or Fruit
If you have tried all these teas, what can you drink next? You can begin with a cup of red tea, rooibos, from South Africa, which has a sweet, nutty flavour.(con sabor a frutos secos) Then you can try the delicate white tea from the Fujian province of China. This is infused for longer than green tea to allow the subtle flavours to develop. Or you can try one of the many types of fruit teas that are now very popular, from strawberry to papaya and mango.
So whether it is green, black, red or white, make time for tea and let the flavours carry you away to another world.
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