The English take their tea in the morning, at lunchtime, and at five o’clock. They almost always use strong South Asian sorts to brew their tea, with a cloud of milk to soften the harsh edge of the flavor. The tea leaves are brewed in heated porcelain pots, with one teaspoonful per cup and “one for the pot”. Water at a rolling boil is added, and the tea is steeped for five minutes. While steeped for five minutes. While it is steeping, hot milk is poured into the cups of those who like to drink their tea “white” (as opposed to “black”, without milk). The brewed liquid is then poured into the milk: adding milk to tea is considered gauche.
The Russian style of tea drinking is notable first for the famed samovar (lit. boils by itself), and second, for the abundance of sweets usually placed on the table to accompany the tea: honey, jams, jellies, cookies, cake, candies, and so on. Most Russians take their tea very strong, with a slice of lemon and lots of sugar added.
Besides black (fermented) and green (unfermented), there are also yellow and red teas. Green tea is readily available at most stores and markets. Combined with jasmine blossoms, it produces a powerful and elegant aroma.
The color should be a light green pistachio shade, with golden highlights. If the tea has a grayish appearance, it is an indication that it is improperly stored, and contaminated by contact with air.
Black tea has a striking taste with an odor reminiscent of grape seeds, and a strong brew will bind the tong slightly.
Yellow tea is a mix of fermented and non-fermented leaves in a 2: ratio. Red tea is made from underfermented leaves, sold only in China. Because its export was strictly prohibited for a long time, it became very desirable in Europe.
