To achieve an exquisite an fine cup of Supremo Tea
it is a priority for it to have a lot of oxygen in the
water when the infusion is done (fresh water not reheated).
You must fill your water boiler with fresh water straight
from the tap and boil it. When the water is about to boil
pour into a kettle, moist the walls of the kettle and
throw out the water. It is important for achieving a great
cup of tea, to always use fresh water just boiled. It
is not recommended to prepare the infusion with water
that has been boil before.
Place in the kettle or in a filter in its interior a spoon
of tea per cup (this amount can vary depending on the
type of tea and personal taste) and pour the boiling water
over the tea leaves. The water must be boiled to long
(first boiling is maximum one minute) then cover the kettle
and leave the infusion few minutes, depending on the type
of leaves (five minutes are recommended. I f a filter
is used, remove it from the kettle when the infusion reaches
the desire strength. Another option is to trespass the
infusion to another hot kettle. This way the liquid is
separated from the leaves, and you avoid that the infusion
becomes bitter.
To achieve an exquisite cup of Supremo Ceylan Express
Tea, it is a priority for it to have a lot of oxygen in
the water when the infusion is done (fresh water not reheated).
You must fill your water boiler with fresh water straight
from the tap and boil it. When the water is about to boil
pour into a kettle, moist the walls of the kettle and
throw out the water. It is important for achieving a great
cup of tea, to always use fresh water just boiled. It
is not recommended to prepare the infusion with water
that has been boil before.
Place in the kettle (or in a filter in its interior) a "round" bag
of tea for each cup pour just boil water (first boiling)
over the tea bags, leaving the infusion for about 3
to 5 minutes. Once the time has gone by, serve directly
into the cup. It is important to remove the tea bags
from the kettle to avoid having the infusion going bitter.
Another option is to trespass the infusion to another
hot kettle. This way the liquid is separated from the
teabags, and you avoid that the infusion becoming bitter.
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