Turkish Black Tea

The traditional Turkish Tea is traditionally served in the tulip shaped glass. It is a black tea. The most common brands are Caykur, Dogadan and Lipton. The traditional way of brewing is with a double teapot. The water is added in both bottom pot. When the bottom water start to boil it is partially transferred to the top part and tea is added. When the tea is brewed after 3 to 5 minutes it is filtered and served. In many times the tea is blended with the hot water from the bottom to dilute.
It is typically served in the tulip cups with two cubes of sugar. Most people drink with one cube of sugar.
A variation of this tea is with the addition of mint leaves when the tea is ready to be served. It is very common in Egypt.

Turkish Black Tea has a nice red brown tonality with small light color leaves


Green Tea Small Pot – Chinese Tea

Green Tea is still one of the most popular teas. For most teas a small glass or ceramic teapot is used. For a meal or for larger quantities a larger pot can be used without the transfer pot. This method can be used for a variety of Green and Green alike teas:Long Jing, Sencha, Jasmine, White, Oolong, herbal, etc.

Tea: Green Tea, 5 grams
Teapot: 50 ml
Water temperature: 160 to 180 F

First the leaves are soaked in hot water. The amount of water added is just enough to cover the leaves. Let stand for 5 minutes.
Fill with hot water.

After 1 minute the tea is transferred to a small jar to collect all the tea. This transfer has several objectives: control the contact time between the hot water and green tea and mix the tea making a uniform brew.

Tea is collected on the transfer jar and poured to the teacups

The tea is transferred from the small jar to the cups.The Sencha is finer ground than Lung Jing, therefore we will have more sall tea leaves being transferred during the brews and tea is slightly haze.

Typical setup for the green tea. Teacup, transfer cup and two drinking cups. Filter? It is on the inside of the teacup, a spiral filter easy to be removed and cleaned.

Tea now can be enjoyed. firs there is a visual appeal of the color and hue, then the smell fascinates and tea is tasted to complete the degustation. After drinking all the tea, the teapot can be refilled up to 8 times, and time can be extended after each 3 set of brews in order to better extract the tea from the leaves.
The second cup is always the best of all.

Here is an alternated cup made with glass double insulated. It looks nice and is not hot in the outside.

Jasmine Tea

The Jasmine Tea is usually green or white tea with added jasmine flavors. It is scented and very popular, easy drinking tea even for non tea enthusiasts. The Jasmine Tea can be served with meals, as a welcome drink or as a daily drink.
The Jasmine Tea is brewed on the same way as green tea.
The most common Jasmine Teas are in leaves, very similar to common green teas. a premium is the Jasmine Dragon Phoenix Tea, made by rolling the tea leaves into a small pearl shape.

Jasmine Dragon Phoenix Tea are beautiful pearl like tea. When the package is opened the characteristic fresh smell of jasmine is perceived. It is a good and easy drinking tea.

Chinese Bitter Tea

The Chinese Bitter Tea (Kuding Tea) is derived from different plants which produce leaves with bitter taste. One or two leaves are rolled together to produce a tea in the shape of a straw. The tea is brewed like the Chinese Green Tea, and only one straw is used per cup (or teapot). This is a bitter and refreshing tea, to be enjoyed all day long. In China this tea is considered “for man” due to the bitterness.

Two "straws" of Bitter Tea. They are sufficient for a 500 ml pot making a crisp and refreshing tea.