Dolores Borunda's easycook.com Tea Shop Tea All tea is grown from one species of shrub, Thea, the leaves of which constitute the tea of commerce. Variations in climate, elevation, soil, and methods of cultivation, as well as care in picking and curing, produce teas of different flavors. The principal types of tea are: Black Tea, made from leaves which have been allowed to ferment before curing. Some familiar black teas are Oolong, Formosa, English Breakfast, Orange Pekoe, Flowery Pekoe, and Souchong. Green Tea, made from unfermented leaves artificially colored. Some familiar green teas are Hyson, Japan, and Gunpowder. To Make Tea Fill earthen or china teapot or covered pitcher (easier to wash) with boiling water and let stand until thoroughly heated. Pour out water. For each cup, measure into pot ½ to 1 teaspoon tea and ½ cup fresh boiling water. The amount of tea is determined by the quality of the tea and individual taste. Let stand, covered, 3 minutes. Strain, then dilute with boiling water to taste. Use fresh tea leaves for each steeping. Tea epicures prefer to serve China tea clear, with neither cream, sugar, or other accompaniment to disguise the delicate flavor of the tea itself. To Serve with Tea Rum Rock candy Cream or milk Sugar in blocks or fancy shapes Thin lemon or orange slices, seeded Candied red cherries or cordial drops Iced Tea Strain strong hot tea (preferably English Breakfast or Formosa Oolong) into glasses 1/3 full of cracked ice or over block of ice in pitcher. Garnish with slices of lemon, allowing 1 slice to each glass. Quick chilling results in a clearer product and a finer flavor. Serve with sugar and/or lemon juice. For variety, substitute orange juice for half the lemon juice and garnish with both lemon and orange slices. Fresh mint leaves are a popular addition. Cold-Water Method. Put 1 teaspoon tea for each cup of water in large covered pitcher. Add cold water, let stand in refrigerator 12 hours. Strain. This makes a very clear product.