|酒茶人生－名茶. Taste Net. 1999–2001.||"中国茶叶的最大症结在于没有突出的品牌。”广州蔡澜食品公司总经理伍文辉这样认为。因此，著名美食家蔡澜先生十分看好中国的传统茶叶市场，所以推出蔡澜参味普洱茶，希望以此为敲门砖，进入巨大的茶叶市场。"||n/a|
|Pratt, James N., & Rosen, Diana. The Tea Lovers Companion: Practical Considerations in making Tea. New Jersey: Carol Publishing Group, 1996: 72.||"Teas… best brewed in water 30 to 40 degrees below boiling point, or in the 170 to 185-Fahrenheit range."||77–85 °C|
|Manil, Christian & Zbinden, Marie. Tea Time: In Practice. United Kingdom: Cassell & Co., 2001: 82.||[see diagram below]||50–99 °C|
|Leung, Kam. Chinese Tea FAQ. FunAlliance, 2002.||"No boiling water. 180-190F is good."||82–88 °C|
Need a beverage to clear your mind and relax your body? Tea is the solution to your problem. Tea was first consumed in the early Yuan dynasty (3000 BC) by Shen Nong who needed a little bit of refreshment and tranquility. Today, tea is often used for medicinal purposes, as these herbs can help clear sinuses and cleanse your inner body. Tea can be enjoyed any time of the day, for it is a beverage suitable through every season. Nevertheless one can say tea is the "invisible" cure in medicine.
Everyone likes to drink a freshly brewed cup of tea, but does on possess the expertise as to brew tea as a "tea master". Brewing tea is a method of a quest for perfection. The entire brewing process may range from a few minutes to four hours. Brewing of tea varies greatly with class and the quality of tea, weather, and eating habit. There does not exist only one way to brew tea, but there are different types of brewing tea types such as oolong, green, white, black and herbal.
The preparation of tea follows certain rules that must be scrutinized carefully to obtain a delicately scented infusion. Teas are best brewed in water in the 79°C to 82°C range. The temperature of water plays a vital role in the quality of the tea. Boiling water will burn the tea, removing some of its flavors. It will be too chalky, too hard and lost in oxygen from its leaves, which take the life out of the liquid, making it flat and dull. If the tea is soft and delicate, the temperature of the water should not be too high. Tap water is not the best use for brewing tea because of the chlorine that is added to water from the filtration systems. A teapot should be specifically used for tea. Herbal infusion such as verbena, would give the teapot a taste that would consequently kill the flavors of the type of tea being brewed.
One pint of water should be used for every five cups of tea at every tea brewing. The cups should be taken one after the other so that the heavy impurities will remain at the bottom and the choicest froths float across the top like patches of thin ice. This will preserve the delicate virtues of the tea. But when you drink, sip only. Otherwise you will dissipate the flavor.
Karen Yee -- 2005