EchoRomulus wrote:Does anyone try to add fruit to their tea? I highly recommend making a syrup out of fruit and using it sparingly.
I tend to dislike fruity teas. When it's cold, I'll add some ginger to black tea occasionally, and I have been known to make mint tea with gunpowder and fresh mint leaves. But otherwise, I find flavoured teas too sweet, and that the flavours detract from the glorious teaness.
Now, I have just acquired some white tea (Pai Mu Tan) and am about to start it. The woman on the stall I bought it from suggested I cover the leaves with cold water, and then add boiling water on top of that, to avoid scalding the leaves. I knew that quality white/green tea should be brewed with sub-100C water for best results, but my question is:
Is this way better or worse than turning off the kettle before it quite reaches boiling? As I have no fancy variable temperature kettle, I think it will certainly be easier to do it the way she suggested, but will it impact the taste?
Question the second: I buy my tea from a local tea shop, which gives it to me in brown paper bags. I then store the tea in metal tins like this:
One of my tins has previously been used to store Lapsang, and I don't want to keep anything else in it until I have got the smoke-smell out of the tin. (I don't anticipate restocking on Lapsang for a while: I tend to only have a few teas on hand at any one time). Is there a good way of getting the smoke smell out, or should I resign myself to having a tin only suitable for Lapsangs?