Issue link: https://maltatoday.uberflip.com/i/803478
maltatoday, SUNDAY, 26 MARCH 2017 35 Tea Tea is the second most widely drunk beverage in the world after water. Though there are a huge va- riety of teas available on the market they all come from the same place – from the tea bush or Camellia Sinensis. The only difference in the type of teas is how the leaves are processed. For some types of tea, the leaves must be fermented, for others they are only sun-dried. The processing is what determines the taste and quality of the different types of teas. There are four main categories of tea which are drunk the world over. These categories are White tea, Green tea, Oolong tea and Black tea. Black tea Black tea is the most popular of all teas and the most widely consumed. The distinctive taste prevalent in the different black teas comes from the way that they are processed. Dur- ing the processing of the tea leaves the leaves are heavily oxidized and fermented. It has a higher caffeine content and is stronger in flavour than the other teas varieties. There are a huge variety of black teas available though the main ones include Nilgiri tea, Assam tea, Lap- sang Souchong, Earl Grey and Dar- jeeling tea. Flavoured black teas pro- vide a extra little bit of something blending anything from Italian li- queur to cinnamon and almonds. Green tea Originally coming to the world from China, Green tea is a popular beverage due to many factors, one of which is said to be the fact that it aids in weight-loss. The difference between black and green tea does not come from the plant itself but from the prepara- tion method. To put it simply, black tea undergoes a fermenting process while green tea does not. Of the four different tea varieties green tea undergoes least process- ing. It is withered, or air-dried and then either steamed or pan-fried. The tea is then rolled gently and heated once to lock in its flavours. Oolong tea Again the processing of the tea leaves give Oolong tea its unique flavours. The edges of the leaves are bruised following the withering process to allow partial oxidization causing the flavour and caffeine to rise to the surface. Brewing meth- ods also differ with the correct tea pot, called a Gaiwan, necessary to produce the best flavours. The taste of Oolong tea is somewhere be- tween black and green tea. White tea The harvesting and preparation of this tea means that it is not as abun- dant as the other teas and therefore more expensive. White tea is very light and has a silky texture and soft flavour. It lacks the green grassy taste of green tea and the bitter, flowery taste of black and Oolong tea. Unlike the other varieties of tea, white tea is made from tea buds that are barely unfurled. It is also the appearance of these buds, which has given White tea its name, as the buds are covered in a silver fuzz at the time of harvesting. When the harvested buds are steamed, the fuzz remains on the leaf turning to a white color, hence the name white tea. White tea is cultivated and made in a few different countries around the world, with China, Japan, India, and Sri Lanka (Ceylon) being among the top runners for producing high grade White tea. And just like the many different varieties of Black tea available, there are also different grades of White tea available, with the Silver Needle variety being one of the most sought after White tea varieties. Fine food of the week Food Ingredients • 500ml cream • 200ml milk • 150g sugar • 3 bags jasmine tea • 3 sheets gelatine (use an ex- tra one if using this recipe in the summer) • Local honey Also to top the puffs: • Maltese honey and a pinch of cinnamon • Also you will need some oil for deep frying Method 1. Whisk the cream, milk and sugar over a low heat. 2. Add the teabags and allow to infuse for a 4-5 mins. 3. Place the gelatine sheets in cold water and allow to sof- ten. Squeeze the excess wa- ter out of the sheets and then add to the cream, whisking until dissolved. 4. Fill your containers with the cream and place in the fridge overnight (at least 6 hours). 5. Remove from the containers by running a knife along the edges or placing in warm wa- ter for a few seconds. 6. Top with honey and serve. This recipe first appeared on Gour- met Today TV, aired on TVM on 21 January, 2017. Recipe of the week Jasmine tea pannacotta with honey For all the tea in China The difference in the varieties of teas arise from the method of harvesting and preparation rather than from differences in the plant itself. Everyone loves a good pannacotta. Michael Diacono flavours this one with jasmine tea and local honey for light, delicate flavours that can be appreciated after any meal.