Ingredients: Green tea, Jasmine petals.
In China during the Sung Dynasty (960 to 1127) tea drinking rose to an art form. The harvesting of tea became closely regulated. Drum and cymbal signals were used to coordinate the tea pluckers during chilly dark pre-dawn hours. The tea pickers (always young virgins) received special training and even wore identification labels on the clothing so that tea thieves could be readily identified if they entered the estates. The girls were required to keep fingernails at a precise length, since nails, never the finger, were used to pluck the highest quality tealeaves. The fresh picked leaves were graded into classes and processed. The choice grade was delivered as tribute tea for the Emperor, while the rest was traded and sold by the regional government. A handful of tea of the choicest grade could be worth as much as 3 ounces of gold – virtually a lifetime of earnings for the common man.
TEA CUP | 8oz (237ml) | 10oz (296ml) | 12oz (355ml) |
---|---|---|---|
AMOUNT | 1 heaping teaspoon | 1 heaping teaspoon | 1.5 heaping teaspoon |
MILD | 1-2 min | 1-2 min | 1-2 min |
MEDIUM | 2-3 min | 2-3 min | 2-3 min |
STRONG | 3-5 min | 3-5 min | 3-5 min |
Recommendation 3-5 min |
TEA POT | 18oz (532ml) | 36oz (1064ml) | 48oz (1419ml) |
---|---|---|---|
AMOUNT | 2 heaping teaspoons | 1 heaping teaspoon | 2 heaping teaspoon |
MILD | 1-2 min | 1-2 min | 1-2 min |
MEDIUM | 2-3 min | 2-3 min | 2-3 min |
STRONG | 3-5 min | 3-5 min | 3-5 min |
Recommendation 3-5 min |
$0.30
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