The way to paradise is through a teapot, says an English proverb.

Tea is an institution in the United Kingdoms, but also in many other countries such as China, Japan, India, Turkey, Morocco ...

Tea has been a popular drink since ancient times, when its consumption spread to Japan and the Arab world in the 9th century and to Europe in the 16th century.

This aromatic beverage is obtained by infusing the dried leaves of the tea tree, a small shrub native to the Himalayas.

Tea was the most consumed drink in the world in the 20th century, after water.

There is a wide range of this drink, aromatic, tasty or thirst-quenching, obtained by infusion or percolation of water on various preparations from the small leaves and buds of the tea plant.

Its aroma and quality depend on the terroir, the method of cultivation and the transformations undergone after the harvest.

The teas obtained are differentiated by their "color": black, green, Oolong, yellow, white.

Rich in epigallocatechin, epigallocatechin gallate, theanine and caffeine, tea is both sought after for its taste, its energizing and relaxing properties as well as for its positive effects on health.

Black tea

Better known as red tea in China because of its infusion and color, black tea or Anglo-Indian tea is fully oxidized green tea. It is very popular in the West. Indeed, while green tea loses its freshness after 12 to 18 months, black tea can be stored for several years without losing its flavor. It is therefore more easily transportable and marketable

Black tea is obtained by the orthodox method or the Crush, Tear, Curl process, two manufacturing methods developed by the British in the 19th century.

To obtain this tea, the leaves, once picked, are immediately spread on grids to be dried in a natural way. Today, this withering step is increasingly done indoors, so growers can control the humidity and temperature in the room.

  The leaves are then rolled and screened, then placed on tables to start the oxidation process under well-defined temperature and hydrometric conditions. Then they are roasted at a temperature of 100 ° C in order to stop their oxidation.

Nowadays, black tea is available in a wide variety of flavors.

Recipe for massala chai, the traditional tea in India

Masala Chai is a traditional Indian drink made from black tea with milk, infused with spices. This drink rich in benefits is a real institution in India.

* 25cl of milk

* 25cl of water

* 1 tsp. to s. excellent organic black tea

* 1/3 tsp of cardamom seeds

* 1/2 tsp of organic ginger

* 1 pinch of organic ceylon cinnamon

* 2 black peppercorns

* 1 whole clove

* Organic brown cane sugar

Bring the water and spices to a boil.

Simmer over low heat for 5 minutes.

Add milk and sugar (dosage of sugar to your liking, but the tea must be sweet enough)

Bring to a boil then over low heat.

Add the tea to a tea filter and let steep for about 5 minutes on low heat.

Filter the spices before serving, very hot.

Good tasting !

English tea recipe

• English breakfast (black tea, robust, with body, roasted to be tasted sweet and with milk)

  Or Earl gray (unblended black tea infused with dried bergamot. Its name dates back to 1830, to Earl Charles Gray, who was prime minister in 1834 and abolished slavery in the British Empire.)

  Or Orange pekoe (This name comes from a black tea grade rating system (Orange pekoe gradine of Chinese origin but used primarily for teas from India). In common parlance, it describes a basic black tea. It is by no means an orange scented tea.)

  Milk or liquid cream (optional)

  sugar (optional)

Preheat your teapot with boiling water, then throw in the water.

Place in the teapot 1 teaspoon of black tea leaves of your choice for each guest + 1 for the teapot.

Fill it with water at 95 ° C (not boiling). Mix the tea leaves with a spoon for the first time. Let steep for 2 to 5 minutes depending on your tea.

Stir the tea a second time with a spoon. Cover your teapot with a tea-paddy (a kind of fleece or metal teapot that keeps the teapot warm) to prevent the heat from escaping and to ensure that all guests enjoy their tea at the right temperature.

Serve each guest by filtering the leaves with a tea strainer.

Add 1 tablespoon of milk or liquid cream and sugar (the British don't usually add lemon to tea), to your liking.

Turkish çay tea recipe

Tea in Turkey “Çay” (Tchay in Turkish), prepared with black tea, is a tradition that is part of the daily life of Turks.

It is tasted in a small tea glass, often transparent, decorated or not.

It is prepared in a “Çaydanlık”, a two-tiered teapot.

Put loose tea in the upper part of the teapot, fill the lower part with water. Once the water begins to boil, pour it over the loose tea.

Boil for about 10-15 minutes over low heat.

Serve and enjoy!

The way to paradise is through a teapot, says an English proverb.

As you will have understood, tea is your health, happiness and well-being ally!