The drinking of tea is believed to have started as early as 5,000 years ago in China. In the East, there have long been tea ceremonies – dedicated to artful loose leaf black tea preparation. In Western countries, there have likewise been traditions and social practices that have become common place which relate to the drinking of tea. To experience the flavour most fully, it is recommended that you drink loose leaf tea, prepared in a manner most suitable to the variety of tea which you are drinking.
Selecting a tea
The drink tea is made by pouring hot water over the leaves of the plant and allowing the flavour of the leaves to be released into the water. Different varieties of tea are like different types of wine. The leaves are prepared in distinctive ways and both the preparation and variety of tea leaf create a different flavour in the tea. The most common types of loose leaf black tea are China Black Tea, India Black Tea, Australia Black Tea and Ceylon Black Tea. There are also a number of black tea blends which are available, drawing on different characteristics of the different tea varieties in the blend.
Loose leaf tea preparation
To prepare loose leaf tea, it is best to add the leaves to the water, rather than the other way around. Loose leaf is considered preferable to tea bags as the leaves are able to move freely in the water, rather than being constricted and held tightly against each other. The movement of the leaves in the water allows the oils of the leaves to be released to give each tea its distinctive flavour.
Different tea types should be prepared with water at different temperatures. As a general guideline, loose black tea needs to be made with water that is just below boiling temperature and should be allowed to stand to release its flavour from between 3 to 5 minutes; with the larger cuts of leaf requiring longer. Black teas have tannins, which can become bitter if the tea is left standing for too long before being served.
Serving the Tea
After the loose leaf black tea preparation, the serving of the tea has an element of ritual in itself. In Western countries, the precise serving of the tea in fine china was considered a reflection of the sophistication of the woman serving it. In Eastern tradition, there were specific tea ceremonies which solemnised the serving and drinking of tea. Today, these practices may still be followed, but drinking tea in your own home is likely to mean the process is much more simplified. Many who love tea and drink loose leaf tea still find there is some of that tradition and style in drinking this rather than just dunking a tea bag. Once the tea is prepared, black tea is best served with milk and sugar or lemon and honey to taste.
Drinking tea that has been prepared in a classic way and allowed to brew to bring out its full natural flavour is considered the best way to take tea by true tea lovers. There is something that little more special about having tea that has been prepared in the traditional manner and of course, the enhanced flavour of the carefully chosen and prepared tea adds to the overall experience of tea drinking.
The most common form of loose leaf tea are blended varieties of black tea with other herbal teas.
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Image from page 44 of "Eye, ear, nose, and throat nursing" (1918)
Image by Internet Archive Book Images Identifier: 101509686.nlm.nih.gov Title: Eye, ear, nose, and throat nursing Year: 1918 (1910s) Authors: Davis, Achilles Edward, 1866-1941 Douglass, Beaman, 1865- New York Academy of Medicine, donor Subjects: Otorhinolaryngologic Diseases Eye Diseases Publisher: Philadelphia : F.A. Davis Co. Contributing Library: U.S. National Library of Medicine Digitizing Sponsor: Open Knowledge Commons, U.S. National Library of Medicine View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: ennorrhoea is very marked, even oftener. If ice is not to be had, these pledgets of cotton or clothmay be dipped in cold water and applied in the mannerabove indicated. The practice of putting cracked ice intoa little rubber bag or wrapped in a towel or other cloth andlaying the same on the eye is a bad one, for the reason thatit puts too much weight and pressure on the sensitive eye.It often does harm rather than good. Cleansing the eyes and applying cold compresses arethe two most important duties of a nurse in such cases.The physician in charge usually makes the necessary medic-inal applications. The most valuable remedy in these cases, at least it hasbeen in my mands, is an application to the everted lids TREATMENT. 25 of a solution of silver nitrate, 10 grains to the ounce. Theapplication is made as follows:— If the patient is a child the head is held between theknees as in cleansing the eye; after cleansing the eye, thelower lid is pulled down by placing the thumb on the cheek Text Appearing After Image: Fig. 2.—Showing how to Evert the Upper Lid StandingBack of the Patient. at the lower part of the lid. Then an applicator with asmall amount of cotton wrapped smoothly on it and satu-rated with the silver solution is rubbed gently over theinner surface of the lid and deep into the lower cul-de-sac.The lid is then let loose to come back into position. Next,the lashes of the upper lid are caught between the thumb 26 EYE NURSING. and finger and the lid pulled gently forward away from theeye; then pressure is made with the blunt end of the ap-plicator or the tip of the finger at the upper edge of thecartilage (see Fig. 2) and the lid everted. The silver solu-tion is then applied to the exposed surface and cul-de-sac. It takes a certain amount of deftness to evert theupper eyelid gently and without pain, especially when itis swollen. It should be practiced frequently on the healthyeye before undertaken on the diseased organ. The ever-sion of an eyelid seems like a matter of exceedingly sm Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
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