Brewing tea conventionally is normally some form of steeping – boiling water is poured over tea leaves, either loose in the bottom of the tea pot where the brewed tea layers in the pot, and much of the flavour stays between the leaves. Alternatively boiling water is poured through leaves suspended in a filter. In practically all cases where a filter is used, some of the water passes through the tea leaves while a substantial amount flows through the mesh holes above the tea in the filter. The steeping continues while the tea is suspended in the water in the pot which will have a lower and falling temperature. Convention has determined that the tea leaves range in size from medium to large. The larger the leaf the longer the brewing time that is needed.
Other brewing devices such as tea eggs and mesh containers which enclose the tea perform more or less adequately depending on the temperature of the water in the cup or pot, the ability of the water to flow between the tea leaves and the brewing time. The tea swells in the container and there is often an impeded a flow of water though the leaves causing an inferior extraction. Pouring boiling water into a cold cup or pot can result in a water temperature which is far from ideal.
By contrast the TEA-CHA process does not involve steeping but leaching the flavour from the small leaves with water just under boiling point for around thirty seconds and then diluting the concentrate. All the water touching the tea leaves is just below boiling point.
The Concentrate
The quantity of concentrate can be varied by adjusting the amount of tea used. Ten grams is sufficient for a Cuppatino, Chai Latte, jug or large glass of iced tea or a pot of hot tea. 70-80 mls of water is poured over the tea resulting in an extract of 35-40 mls. To make a single cup of tea or a small pot you can use 2-4 grams – adjust the quantity to suit your taste buds. The flavour will be improved by pouring over more water to extend the brewing time in the TEA-CHA’S PET.
The small measure holds around 4 gms and will make enough for a large mug of good, strong tea or a two cup pot.
It looks appealing to pour more water through the exhausted tea leaves but the flavour has gone and only bitterness and tannin remains.
Chai Latte
Chai Latte has its origin in India where it is called masala chai. Spiced teas are boiled in water, sweetener added and hot milk and it is then heated for a few minutes. In the out-of-India market a huge amount of Chai Latte is made using powders and syrups. The ingredients include tea extracts, powdered milk, sweetener and chemicals.
TEA-CHA Chai Latte tea is based on natural ingredients. It has no calories until you add sugar or milk – it is up to you. You may want to use a little more water to make a slightly stronger extract because the spices may take longer to release their flavour. It is recommended to add a little frothed milk and sugar to make a delicious drink.
Other ways to make a tea concentrate.
There are other ways to make a tea concentrate.
Tea in a pod – the leaves are contained between two filter papers to form the tea pod which is placed in a closed brewing chamber, typically attached to an espresso machine, and the water is forced through the tea under pressure from a pump. There is practically no room for the tea leaves to swell which it does naturally when the tea is packed loosely. Additionally in a pump machine the water is typically around 92ºC. the water is forced through the tea leaves under pressure which is likely to result in an under-brewed tea because the extraction time is too short.
Tea in an espresso machine handle – the water is forced through the tea leaves under pressure which is likely to result in an under-brewed tea because the extraction time is too short.
For a true natural extraction to take place there must be room for the tea leaves to swell and absorb the water and release the flavour. Any change to that basic process means that some other decoction will result. The only concentrate which mimics real brewed tea is the TEA-CHA process.
ICED TEA can be made from packets of ingredients containing powdered tea extract, sugar, lemon flavour and chemicals. There is no doubt that there are fewer flavonoids and anti-oxidants in packet iced tea compared to freshly made iced tea. Iced tea can be made from a pot of hot brewed tea which is allowed to stand and cool and then poured over ice blocks or left in the refrigerator. The process can take a lot of time.
Using the TEA-CHA process a small amount of concentrate is placed in a large glass or jug and cold refrigerated water added with a squeeze of real lemon and sweetener. The small amount of heat in the concentrate is cooled by the much larger volume of iced water. The result is iced tea without the ice. The time taken is less than a minute from making the tea concentrate to delicious iced tea ready to drink. It is the only way to make iced tea on demand. The iced tea made from the TEA-CHA’s PET is called a COOLCHA.
Other brewing devices such as tea eggs and mesh containers which enclose the tea perform more or less adequately depending on the temperature of the water in the cup or pot, the ability of the water to flow between the tea leaves and the brewing time. The tea swells in the container and there is often an impeded a flow of water though the leaves causing an inferior extraction. Pouring boiling water into a cold cup or pot can result in a water temperature which is far from ideal.
By contrast the TEA-CHA process does not involve steeping but leaching the flavour from the small leaves with water just under boiling point for around thirty seconds and then diluting the concentrate. All the water touching the tea leaves is just below boiling point.
The Concentrate
The quantity of concentrate can be varied by adjusting the amount of tea used. Ten grams is sufficient for a Cuppatino, Chai Latte, jug or large glass of iced tea or a pot of hot tea. 70-80 mls of water is poured over the tea resulting in an extract of 35-40 mls. To make a single cup of tea or a small pot you can use 2-4 grams – adjust the quantity to suit your taste buds. The flavour will be improved by pouring over more water to extend the brewing time in the TEA-CHA’S PET.
The small measure holds around 4 gms and will make enough for a large mug of good, strong tea or a two cup pot.
It looks appealing to pour more water through the exhausted tea leaves but the flavour has gone and only bitterness and tannin remains.
Chai Latte
Chai Latte has its origin in India where it is called masala chai. Spiced teas are boiled in water, sweetener added and hot milk and it is then heated for a few minutes. In the out-of-India market a huge amount of Chai Latte is made using powders and syrups. The ingredients include tea extracts, powdered milk, sweetener and chemicals.
TEA-CHA Chai Latte tea is based on natural ingredients. It has no calories until you add sugar or milk – it is up to you. You may want to use a little more water to make a slightly stronger extract because the spices may take longer to release their flavour. It is recommended to add a little frothed milk and sugar to make a delicious drink.
Other ways to make a tea concentrate.
There are other ways to make a tea concentrate.
Tea in a pod – the leaves are contained between two filter papers to form the tea pod which is placed in a closed brewing chamber, typically attached to an espresso machine, and the water is forced through the tea under pressure from a pump. There is practically no room for the tea leaves to swell which it does naturally when the tea is packed loosely. Additionally in a pump machine the water is typically around 92ºC. the water is forced through the tea leaves under pressure which is likely to result in an under-brewed tea because the extraction time is too short.
Tea in an espresso machine handle – the water is forced through the tea leaves under pressure which is likely to result in an under-brewed tea because the extraction time is too short.
For a true natural extraction to take place there must be room for the tea leaves to swell and absorb the water and release the flavour. Any change to that basic process means that some other decoction will result. The only concentrate which mimics real brewed tea is the TEA-CHA process.
ICED TEA can be made from packets of ingredients containing powdered tea extract, sugar, lemon flavour and chemicals. There is no doubt that there are fewer flavonoids and anti-oxidants in packet iced tea compared to freshly made iced tea. Iced tea can be made from a pot of hot brewed tea which is allowed to stand and cool and then poured over ice blocks or left in the refrigerator. The process can take a lot of time.
Using the TEA-CHA process a small amount of concentrate is placed in a large glass or jug and cold refrigerated water added with a squeeze of real lemon and sweetener. The small amount of heat in the concentrate is cooled by the much larger volume of iced water. The result is iced tea without the ice. The time taken is less than a minute from making the tea concentrate to delicious iced tea ready to drink. It is the only way to make iced tea on demand. The iced tea made from the TEA-CHA’s PET is called a COOLCHA.
