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How to make the perfect cup of tea
 
To achieve an exquisite and 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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