Tibetan Silver Leaf

February 26, 2006 by  
Filed under Die Cutting Machines and Supplies

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Where can I learn to make tea like the Chinese and tibetans?

I want to taste and drink them.Butter tea sounds good and I think the green tea I think is what is good.I also want white tea.Western tea is great but I want to try these others

From the mist-shrouded mountains of China comes a new and exciting tea - white tea. The Chinese have enjoyed white tea for over a thousand years, but only recently has the rest of the world become aware of this secret brew.
It has been the privilege of the rich, and the downfall of an emperor.
Journey with us as we explore the beauty and mystery that is white tea.
What Is White Tea?
What makes it so special? Simply put, white tea is the least processed form of tea, made of beautiful silver buds and select leaves which have been steamed and dried.
Because of its minimal processing, white tea contains more nutrients than its black or green cousins, making it the mightiest of the teas, the ultimate Health Tea.
The Color And Taste Of White Tea
Rare, striking in appearance, and pleasant tasting, white tea gets its name from the fine silvery white hairs on the unopened buds of the tea plant. The highest quality white tea, Silver Needle, consists only of these buds and is beautiful to behold.
The brew has a light, delicate, slightly sweet flavor that sharpens the senses without overwhelming the tongue.
It has less caffeine than black or green tea, and far less than coffee, making it an excellent choice for those wishing to reduce caffeine.
Exploring White Tea
Come with us as we delve into white tea lore, including its history, production, health benefits, and varieties, along with tips for how to maximize your enjoyment of white tea.
More and more people are discovering the joy and pleasure of this ancient and sublime drink. Welcome to the world of white tea.

White Tea Snow Sorbet
Makes about 1 quart
This "snow" is excellent as either a dessert or a palate refresher between courses. This recipe is based on water, so if your tap water is not pure and qood-tastinq, use spring water, if you use a traditional budset white tea, this is a full 1/2, cup gently packed; if you use a new-style leaf white tea, this is a heaping, well-packed 1/2 cup (see "White Teas" in chapter 3 of the book for information about the different types).
Garnish the sorbet with candied citrus peel, chopped crystallised ginger, a simple crisp cookie such as a crêpe dentelle, or a thin square of dark chocolate.
* 1-1/2 cups plus 2 cups cold water
* 2 cups sugar
* 1/2 ounce (14 grams) white tea leaves
* Freshly squeezed juice of 1/2 lemon (or 1 lime)
In a teakettle or saucepan over high heat, bring 1-1/2 cups of the water to a boil, then remove from the heat and let cool to 165 degrees F (74 degrees C), about 7 minutes. Combine the remaining 2 cups water and the sugar in a heavy saucepan over medium-high heat. Bring to a boil and simmer gently, uncovered, for 1 to 2 minutes, to completely dissolve the sugar. Pour the mixture into a 1-quart measuring cup and set aside to cool.
Steep the tea leaves in the 165 degrees F (74 degrees C) water, covered, for 3 minutes. Pour the brewed tea liquor through a strainer, reserving it and the budsets or leaf tea, and let both rest for 1 to 2 minutes. Recombine the once-brewed tea liquor with the budsets or leaf and steep again, covered, for a full 5 minutes.
Strain the twice-brewed tea liquor into the sugar syrup, and stir in the lemon juice. Cover and let chill in the refrigerator for at least 4 hours or up to overnight. (Chilling longer than 4 hours improves the texture.)
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to an airtight container and store in the freezer for up to 3 days. This snow melts rapidly, so scoop and serve quickly in chilled bowls.

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