Magical ways to enjoy black tea
How do you take your tea? For most people, that’s not a tough question. They’re all for traditional preparation – served with milk and sugar, or just a dollop of honey. But if you’re a true black tealover, you’ll be tempted to try these three magical ways of preparing black tea. Pinkies out!
Before we dive in, you might be surprised to hear that black tea comes in all sorts of flavours, depending on where the tea leaves are grown. And each one of these teas is best served in its own way. Take a look.
Assam tea hails all the way from India and boasts a delicious, bold and malty taste. This type of tea is often used as the base when blending English Breakfast Tea.
Best served: with a splash of milk – and sugar if you’ve got a sweet tooth.
It’s delicate, light and floral – and it’s called the ‘Champagne of Tea”. Darjeeling Tea is one of the world’s most popular black teas!
Best served: plain, without any sugar or milk, to savour the tea’s fruity flavours.
Nilgiri Black Tea
This particular tea comes all the way from South India and is known for to be very floral and fragrant.
Best served: iced, with a touch of sugar or honey and a lemon wedge.
Ceylon Black Tea
From the island of Sri Lanka, Ceylon teas are bold, rich and spicy – with a hint of citrus. This makes them the perfect base for Earl Grey teas.
Best served: with milk or lemon and your sweetener of choice.
Keemun Black Tea
Made in Eastern China, Keemun tea is known for its distinct fruity, wine-like flavour.
Best served: black with sugar or honey.
Yunnan Black Tea
Also known as ‘red tea’ or ‘hong cha’, Yunnan is another black tea that comes from China. Chocolate lovers are said to go mad for the tea because of its malty, chocolate flavour.
Best served: black.
Lapsang Souchong Black Tea
Lapsang Souchong black tea is known for its unusual, strong flavour – often exhibiting notes of smoked meats, roast coffee, ashtrays and bittersweet chocolate. This type of tea is ideal for making iced tea.
But have you tried tea like this?
Now that we’ve covered the more traditional methods, here are the more exciting ways to enjoy your black tea.
Bubble tea is exactly that – tea that’s bubbly. While it’s usually made with black tea, you can use any kind of tea. It all depends on what makes your taste buds sing.
1 cup tea
1 cup white sugar
1 cup brown sugar
2 tbsp. cream
1. Make a large cup of tea.
2. Make a sugar syrup by mixing 1 cup white sugar and 1 cup brown sugar with two cups of water in a pot. Bring to boil then remove from heat. Allow the syrup to cool.
3. Mix 1 tablespoon of the syrup with a ¾ cup of tea and 2 tablespoons of cream in a shaker.
4. Add ice and cover the shaker. Shake until frothy.
5. Put 3-4 tablespoons of cooked tapioca pearls in a glass and pour in the mixture. Enjoy!
Vanilla Chai Tea
2 cups milk or milk substitute
2 cups water
4 whole cloves
2 crushed pieces allspice
1 cinnamon stick
1 vanilla bean, split and seeded, or 1/2 teaspoon pure vanilla extract
2 tbsp. sugar or honey
2 tbsp. loose-leaf leaves (preferably Assam tea)
Cinnamon powder to taste (optional)
1. Put everything but the tea leaves and sugar into a heavy-bottomed saucepan or double boiler. 2. Bring to a boil, reduce heat and simmer ten minutes, stirring occasionally. 3. Add the tea and sugar/honey. Stir well, then simmer for five more minutes. 4. Strain out the spices and tea. 5. Using an electric frother or an espresso machine steam wand, froth the chai. 6. Serve in two mugs with a sprinkle of cinnamon if you like.
It might sound like Chai tea – but Thai tea is definitely not the same thing.
2 tbsp. strong, loose-leaf black tea
2 pods cardamom
1/2 cinnamon stick (optional)
1/8 vanilla bean (optional)
Ground tamarind, to taste (optional)
1/4 tsp. almond extract (optional)
1 cup boiling water
1/2 tbsp. sugar
1/2 tbsp. sweetened condensed milk
1 tbsp. evaporated milk (or coconut milk or whole milk)
Mint leaves for garnish (optional)
1. Steep the tea and spices in boiling water for five minutes. 2. Strain the tea 3. Stir in the sugar and sweetened condensed milk until both are completely dissolved. 4. Pour into two small glasses and drizzle with evaporated milk (or coconut milk or whole milk). 5.Serve immediately.