Hi friends and family.
Today I am going to talk about making tea. Making tea involves, drying, rolling, fermenting and more drying – making it a specific recipe. In factories, people use machines for rolling, fermenting and parts of the drying phases but as we did not have these resources, we used our hands and our bad oven. On our trip to the hill country, I picked tea from several different plantations and then served my special tea on Christmas Day. I called it Rowan’s special hill country blend.
This is how I did it:
Step One – Plucking
Pick your tea from a local tea estate. Pick the leaves that are the first and second leaf either side of a bud but always use about ten percent base leaf (dark green leaves near the bottom of the plant). Place in a bag, container etc – but this container must have air holes.
Step Two – Drying and Rolling
After about 24 hours, take the leaves one by one and roll them until they are in a tube shape. Continue until you have all tubes. Place them back in your bag or container.
Step Three – Fermenting
Now wait a day or two until the tea is a golden orange colour. This stage is called fermentation.
Step Four – Drying
In factories they use blow ovens to dry their tea which preserves it but if you can’t use a blow oven, use your regular oven. Place your tea on a tray in your oven for about half an hour at 50 degrees celsius.
Step Five – Brewing
Get a tea pot and pour some boiling water in to it to warm the pot. Pour out this water after swiring around. Then, put one teaspoonful of your wonderful tea, per person in to the tea pot. Fill the pot with boiling water then let it brew for two to five minutes. Remember, the longer, the stronger. Pour the tea in to a teacup using some sort of filter to stop the tealeaves going inside. Sri Lankans tend to put lots of sugar in their tea but no milk. You can put in as much milk and sugar as you like.
Thank you and goodbye for now,