By 27Press

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Learn every little thing you want to find out about Tea

The international of top rate caliber tea is every piece as advanced and engaging as wine, and 19 classes On Tea is the last word consultant to every thing you want to find out about this fit and flavorful day-by-day indulgence.

- Are you curious about studying approximately tea yet don't recognize the place to start?

- do you need to provoke your mates or company affiliates along with your knowledge?

- have you ever been consuming tea for some time yet are looking to around out your wisdom or develop into a real connoisseur?

- ...or do you just are looking to stroll into your neighborhood tea store and be aware of sufficient to reserve anything you'll enjoy?

Read this publication and in a number of hours and you'll be set for all this and more.

Novice Or professional, You'll make the most of This Book

If you're new to tea, we warrantly you'll stroll clear of our classes feeling convinced adequate to speak tea with the main skilled tea specialists. you are going to achieve fast basic wisdom of buying, brewing, and eating the simplest teas as you learn via every one lesson. If you're already acquainted with tea, you'll nonetheless decide up a couple of new bits of knowledge alongside the way.

19 classes on Tea is a complete tea consultant to help you achieve an intensive knowing of the drink. This ebook essentially covers top rate free leaf tea served sizzling, yet offers details on all significant types of tea.

These classes conceal the various elements Of the area Of Tea

- eco-friendly, black, white, natural, oolong, and pu-erh teas.

- Teapots and critical tea add-ons and equipment.

- How tea can healthy into your day-by-day regimen in a fashion that may support increase your health.

- renowned forte tea diversifications and blends resembling Kombucha, Chai, Earl gray, breakfast teas, bubble tea, and blooming teas.

- Tea tradition and traditions from round the world.

- how you can effectively pair tea with food.

- ...and a lot more!

Plus, This booklet solutions Many very important Questions that each Tea Drinker should still Know

- Which teas have the main caffeine and the way are you able to quick decaffeinate any tea?

- What teas in case you by no means upload milk, honey, or lemon to? And which gain such a lot from those additions?

- How can first-class caliber unfastened leaf tea really be more cost-effective than decrease caliber tea bags?

- How lengthy in case you brew every one style for the simplest flavor?

- Which kingdom in Europe consumes the main tea according to individual? (hint: not likely who you think!)

This e-book is a collaboration by means of individuals with an precise curiosity in tea, permitting you to benefit not just the tea fundamentals however the final insider method of selecting your teas in response to greater than a reputation at the field. And as you move on your wisdom of tea, it is possible for you to to speedy and simply refer again to this e-book as a short reference consultant.

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Extra resources for 19 Lessons on Tea: Become an Expert on Buying, Brewing and Drinking the Best Tea

Sample text

TO MAKE THE PASTRY CREAM: Place a fine- mesh strainer over a clean bowl and set aside. In a small saucepan over medium heat, boil the tangerine juice for 5 to 10 minutes, or until it is thick and syrupy and measures about ¼ cup [60 ml]. Watch it closely once it begins to reduce so that it doesn’t scorch. Set aside. In a medium saucepan over low heat, stir together ½ cup [100 g] of the granulated sugar and the water. Turn the heat to mediumhigh and boil until the sugar caramelizes and the mixture is a deep golden amber, 5 to 7 minutes.

Refrigerate to set the glaze, about 10 minutes, then serve. Or, refrigerate, covered loosely with plastic wrap, for up to 1 day; the éclairs will taste best if you let them stand at room temperature for about 15 minutes before serving. MAKES ABOUT 20 ÉCLAIRS mon cher éclair 46 SAFFRON PASTRY CREAM Pinch of saffron threads 2½ cups [600 ml] whole milk Two 2-in [5-cm] strips orange peel ½ cup [100 g] granulated sugar ½ vanilla bean 1 recipe Pâte à Choux (page 13) ROSE GLAZE ¼ cup [55 g] unsalted butter, melted and warm 3 Tbsp cornstarch ¼ tsp sea salt 1 cup [120 g] powdered sugar 4 to 5 tsp rosewater 1 or 2 drops pink food coloring (see Note) 1 Tbsp light corn syrup 5 egg yolks Saffron-Rose Éclairs You can decorate the tops of these pretty éclairs with candied or fresh, unsprayed rose petals if you like.

Spoon the filling into each bottom half (see Note, page 19). Dip the top half in the glaze, allowing the excess to drip back into the bowl. Place the glazed top on the filled bottom. Repeat to fill and glaze the remaining éclairs. Refrigerate to set the glaze, about 10 minutes, then serve. Or, refrigerate, covered loosely with plastic wrap, for up to 1 day. MAKES ABOUT 20 ÉCLAIRS mon cher éclair 40 KAFFIR LIME PASTRY CREAM 2½ cups [600 ml] whole milk ½ cup [100 g] sugar 2 kaffir lime leaves, rinsed and dried ½ vanilla bean, split lengthwise 1 recipe Pâte à Choux (page 13) 3 Tbsp cornstarch 1 recipe Lime Glaze (see page 36) ¼ tsp sea salt 5 egg yolks Kaffir Lime Éclairs The glossy double leaves of the kaffir lime tree have a sweet, floral aroma that is delicious in custards, and the addition of a vanilla bean makes the end result even more swoonworthy.

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