Students and lovers of tea culture will notice that the long pour is a feature of traditional tea cultures in numerous far-flung places. Pulled tea in India, long-spout pouring in China, or this high pour in Mali — in each case the tea is aerated and vitalized by this technique, similar to how red wine is aerated to deepen flavor. This is something which didn’t make its way into British tea culture, maybe because it’s too vigorous and non-dainty for the Victorian high tea setting. For all I know Starbucks is onto this and will soon come out with some abomination like “Malinese Zen Soy Pulled Chai Mint Latte” where aeration is performed by machine.
To add flavor to tea, dissolve old-fashioned lemon drops or hard mint candies in tea. They melt quickly and keep the tea brisk.
I’m reblogging this for my followers, however I will not be doing it, mainly because I am a huge snob and refuse to drink anything but loose-leaf.
How do I pick only three. HOW.
THIS IS A TEA BLOG ALSO A COFFEE ONE WOO