Sage the Smart Tea Pot STM550, Инструкция

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Tips
TEA TYPES
There are four main types of tea from the
tea plant camellia sinensis. The picking and
processing methods determine the type of
tea finally produced.
Black Tea
Black tea is the most common type of tea
worldwide. It is made by fermenting the
harvested leaves for a couple of hours before
heating or drying. This oxidation darkens
the leaves and increases the amount of
caffeine. Of all the teas, black tea has the
strongest colour and flavour.
White Tea
White tea is the rarest and the most
exclusive tea. White tea consists of the
whitish buds of the tea plant which are
steamed then left to dry naturally. This tea
is low in caffeine and has a slightly sweet
flavour.
Green Tea
Green tea makes up approximately ten
percent of the world’s tea. The leaves are
picked, rolled and dried before they can go
brown. Green tea has a distinctive aroma
and has a slight astringent taste.
Oolong Tea
Oolong Tea is semi fermented, which
means leaves are processed immediately
after picking. They only have a short period
of oxidation which turns the leaves from
green to red/brown. Its leaves have a floral,
fruity quality and hence have a delicate
fruity taste. It is recommended not to drink
Oolong tea with milk, sugar or lemon.
Others: Herbal Infusions/Tisanes, Blends
Herbal infused teas are not produced from
the tea plant, but from flowers, leaves, roots
or seeds. Common herbal beverages are
chamomile, peppermint, fennel, rose hip,
and lemon verbena. Herbal infusions that
do not contain tea will generally not become
bitter with extended brews. These can
often be brewed with boiling water 3 times
without jeopardising the taste.
Tea producers make blends by combining
different types of teas, often in order to
achieve flavour consistency from one season
to the next. Common black tea blends
include English Breakfast, Earl Grey,
Irish Breakfast, and Russian Caravan.
TEA STORAGE
• Teas stored inside a vacuum sealed bag can
be stored for up to two years, depending on
the quality and grade of tea. Once opened, tea
should be stored in an airtight container and
kept in a dry and dark place.
• Once opened, black teas will last longer than
green and oolong teas but all tea needs to be
stored in ideal conditions.
• You can tell when tea is past its best if it has
lost its aroma and will create either a bitter or
dull tasting cup.
TIPS FOR OPTIMAL TEA BREWING
• Water quality affects taste. For best results,
use filtered water.
• Finer tea particles and leaves will infuse more
quickly than whole leaves. As a result, finer
tea particles often release too much tannin
too quickly, creating a harsher taste. Adjust
the steeping time until desired strength is
achieved.
• Use roughly one teaspoon of tea per
cup/250ml of water.