All about teas

White: tea made from unopened plant leaf, which has
been sun dried before use. Best white tea comes from
Fujian province in China.

Green: Green tea leaves are heated by frying or
steaming immediately after they’re picked, sealing in
healthful properties.

Ooloong: Tea left to partially oxidize (or brown)
before it’s brewed.

Black: Favorite of English teas, fully oxidized before
it’s heated in same manner as green teas.

Yellow: So rare, it’s seldom seen in US; yellow tea is
a sort of secret recipe of Chinese cooks.

Pu-er: Considered the most healthful of teas and
undergoes some kind of second fermentation process.
Popular in France, this is another state secret of the
Chinese.

MAKING PERFECT TEA

Put loose-leaf tea into a filter or strainer in your
teapot. (Tea bags are supposed to risk the wrathe of
the Tea Gods)

Pour boiling water over tea. Never add tea to the
water.

Let steep about three minutes -- more or less. Time
depends upon how strong you like it.

Remove the filter or strainer before serving; each cup
filled 3/4 full.

If using sugar, milk or lemon, always add sugar first
to maximize flavore and temperature of tea.

Take time and relax as you sip.

Courier Press, Evansille, IN