Last Updated on 04/29/2020 by Desmond
But do you know how to brew a perfect cup of Ceylon tea? Follow the tips below, and you can make your Ceylon tea taste more delicious.
Ways About Brewing Ceylon Ten
To brew loose Ceylon Tea(most of it is CTC tea), best to brew with a glass teapot, which has a filter inside.
Pre-heat the teapot first, put the tea into it, add boiling water, and steep for about 3 minutes.
Take care of the water quality to keep the Ceylon tea original flavor, and it’s best to use mineral water.
Add more tea when the taste turns light after rounds.
When you are going to brew with a Ceylon teabag, you can use a Mark cup. Just cover and steep with boiling water for about 3 minutes.
Do not use a spoon to squeeze the teabag, or puncture it.
And one teabag just best for one cup consume, do not brew it again or steep it in the water for a long time.
Add Some Milk
Milk is a perfect suit with Ceylon black tea, to make the flavor of black tea richer, you can add an appropriate amount of milk or cream in it, with one or two sugar cubes.
Add milk before brew black tea or after is also a kind of learning(MIF or MIA). Anyway, milk will make Ceylon tea more smooth and taste a higher tier.
An exciting way to have black tea is to mix coffee. In Hongkong Style, it is called “Yuenyeung.”
Yuenyeung has both the smooth of Ceylon black tea and the strong aroma of the coffee, more caffeine it contains can make your nerves more active.
Cold Brew With Lemon
Cold-brew tea is a cool way. Put 1 or 2 Ceylon black tea bags into a glass bottle, add cold water, cover, and put it into the refrigerator.
Juicing some lemon, combine with some sugar, stir. Then pour the mixture into another empty bottle.
Take out the black tea after 8 hours, pour them into the bottle with lemon juice, and you will get a cool, bit sweet and sour cup of cold brew lemon black tea.
5 Keys About Brewing Ceylon Tea
Choose the types of Ceylon tea that suit your taste.
Ceylon black tea is the pillar industry of Sri Lanka. The tea management authority has set up to manage the whole industrial chain. It is very standardized and can be said to be the highest-quality tea in the world.
No matter what Ceylon tea types, it will provide the best taste if you buy from the formal channel.
The water used for brewing tea must be boiled, but it should cool down to 80℃ when you are using it.
Notice, the water which boiling for a long time is terrible, and it’s best to use mineral water to brew Ceylon tea.
Pre-heat the teapot and cups with boiling water, put 3-5g Ceylon tea into it, adding boiling water, cover, and steep for 3-5 minutes.
To get the best taste, you need to control the steeping time well, not too short or too long.
In every Sri Lanka tea house, there will be a timer for the customer timing, the scale is 3, 4, and 5 minutes, represents the time required for light, medium and strong tastes. Of course, you can manage the steeping time according to your taste.
Pour the black tea into the cup, and it is ready to drink. Enjoy it still hot, the flavor of Ceylon black tea will be lower when it cools down. Due to the catechin oxidation, the more time it places, the bitter it is.
The taste is also different according to the different amounts of tea leaves you brewed.
Generally, 3g of tea can brew 3-4 cups of tea (about 120 ml per cup). Keep trying different ways to brew Ceylon tea, until you find the best suit to you.
Hong Kong Style Lemon Ceylon Tea Recipe
Hong Kong-Style Lemon Ceylon Black Tea
- 7 g Ceylon Black Tea CTC
- 1 Lemon Cut into slices
- 1 tbsp Cane Syrup
- Ice Cubes
- Take two teapots, brew 7g CTC Ceylon black tea with boiling water in one, steep for 3 mins
- Top a filter on the other teapot, pour the black tea into it though the filter
- Repeat step 2 for 3 times
- Kill the seed of the lemon slices, then put them into a cup, add the cane syrup in and stir gently
- Top the filter on the cup, pour the black tea into it though the filter, stir
- Add the ice cubes in
- You can take step 3 for more times, to make the tea flavor stronger
- If you feel the tea tastes too astringent, add more sugar