Recipes UK2018-11-24T09:35:05+00:00
Black tea
To make black tea, pick the top two leaves and bud. Don’t pick too much, especially if your tea plant is still very small.

1. Withering
On a cool and dry day, put the leaves on a fine grid or baking tray and put this either outside or indoors. Let the leaves wither for about 20 hours until they’ve lost 60% of water. The leaves should be soft and flabby.

2. Rolling
You can now roll the leaves between your hands. By doing so, the cells of the leaves are ruptured and the juice that is released reacts to natural chemicals. In response to this procedure the leaves will turn brown.

3. Fermentation
Place the leaves on a baking sheet immediately after rolling and allow them to ferment for about 3 hours at room temperature (around 24 °C). The leaves will now become even browner.[/fusion_builder_column_inner]

 

 

4. Drying
After the fermentation process, the leaves need to be dried. Place them in a pre-heated oven (110 °C to 125 °C) and allow them to dry in about 20 minutes. The leaves are ready for making tea when they’re crisp and completely dry. Let them cool and enjoy your homemade black tea.
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Green tea
For green tea you need the new young leaves of the tea plant that appear in spring.
These young leaves grow on a light coloured twig, while those of the year before sit on a brown twig.
1. Withering
On a cool and dry day, put the leaves on a fine grid or baking tray and put this either outside or indoors. Let the leaves wither for about 20 hours until they’ve lost 60% of water. The leaves should now be soft and flabby.

2. Heating
Use a metal or bamboo steamer basket and place it in a pan with 1 cm of water. Put the lid on and bring to a boil. Remove the lid once the water boils and put your tealeaves in the basket. Put the lid back on and let steam for 1 to 2 minutes until the leaves get a nice olive green colour. Remove the pan from the heat source and immediately rinse leaves with cold water.

3. Rolling
Roll the leaves between your hands. This will release a juice that reacts to natural chemicals and makes the leaves give off their taste.

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4. Fermenting
Place the leaves on a baking tray immediately after rolling and allow them to ferment for about 3 hours at room temperature (around 24 °C). The leaves will now become even browner.

5. Drying
Place the tealeaves in a pre-heated oven, between 110 °C to 125 °C. Toss gently after 5 minutes. The leaves should be completely dry and crisp after about 12 minutes. Now it’s time to enjoy your cup of green tea![/fusion_text]