By Kim Long, Brian Keating
How do you love your tea? In tips to Make Tea, tea specialists Brian Keating and Kim lengthy will train you every thing you want to be aware of to make your required cup. We've been ingesting tea for hundreds of thousands of years, but few people observe that each one tea types—from based lapsang to stinky pu-erh—come from a similar plant. yet how are there such a lot of various kinds? It comes all the way down to technology: geography, biology, chemistry, and physics; the applying of warmth and strain; and the magic of time and enzymes. tips to Make Tea breaks down those parts and lays out the options, instruments, and strategies had to brew at domestic. With this consultant, tea enthusiasts of all stripes becomes specialists at the artwork and technology of tea. discover ways to extract the simplest from each cup.
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Extra resources for How to Make Tea
Cook, covered, until the lobsters are bright red and fully cooked, about 10 minutes per pound (see the chart on page 15). Use tongs to remove the lobsters to a bowl, leaving the cooking liquid in the pot. Separate and set aside the claws and tails. Rinse most of the tomalley from the bodies, split them, remove the head sacs up near the eyes, and return the split bodies to the pot. 1/2 cup dry white wine 4 medium all-purpose potatoes, peeled and diced (about 4 cups) 4 ears corn, kernels cut from the cob, or 2 cups frozen kernels 2 tablespoons chopped fresh thyme 2 cups heavy cream 1/4 teaspoon cayenne pepper Freshly ground black pepper 6 tablespoons butter 3 Return the liquid to a boil, and then reduce the heat to low and simmer for 15 minutes.
50 And so it goes all morning, as the fog burns off, the sun moves up in a cloudless blue sky over a glassy sea, and gulls wheel and cry over the boat. By noon, after a five-minute break for lunch, they’ve hauled more than 300 traps, and I’m tired and sore just watching. Finally, when we hit a string of particularly full traps, my offer to be put to work is accepted. Wearing rubber gloves, I help with stuffing bait bags and handing Patrick supplies for banding. The sun begins its downward course, the breeze freshens, and we’re now in the far easternmost edge of the bay, continuing to move systematically through fields of buoys, still snagging lines, hauling traps, shoving them back, and packing seawater-filled barrels and slatted boxes brimfull of beautiful shiny-black Homarus americanus.
Finally, when we hit a string of particularly full traps, my offer to be put to work is accepted. Wearing rubber gloves, I help with stuffing bait bags and handing Patrick supplies for banding. The sun begins its downward course, the breeze freshens, and we’re now in the far easternmost edge of the bay, continuing to move systematically through fields of buoys, still snagging lines, hauling traps, shoving them back, and packing seawater-filled barrels and slatted boxes brimfull of beautiful shiny-black Homarus americanus.
How to Make Tea by Kim Long, Brian Keating