tom parker bowles bbc2::Nothing unusual there, i hear you mutter-tom parker bowles bbc2

tom parker bowles bbc2::Nothing unusual there, i hear you mutter.
Just one brew among hundreds of millions drunk each day by tea acolytes the world over.
It inspires in me neither rapt adoration nor absolute disgust.
Just runofthemill, bogstandard apathy.
Made using tea leaves grown high in the mountains of malawi, it was rich, refreshing and quietly magnificent.
There was a pronounced flavour, rather than the unsubtle blast of tannins, and something more exciting and complex, too.
People are happy to spend lots of money, hundreds of pounds, on the very best tea.
Until that time, no tea was drunk in india or africa.
As a commodity, the price is set by the market, regardless of quality.
So he had to think of other ways to survive.
And producing tea of an exceptional quality was one way of doing so.
The climate, rainfall, soil and endless varietals of the tea plant all combine to give a specific character to each individual tea.
There is no fermentation at all.
The tips must be kept intact, then vacuumpacked and shipped across the world.
Oolong is semifermented, with the freshness of green along with the depth of black; this last type is a fully fermented tea complex, rich and often powerful.
Something, then, for every taste.
Of course, the rare tea company is just one of a handful of firstclass importers.
It mixes its own leaves with various highclass assam, darjeeling and china teas.
For sweeter tea, stop the kettle just before it boils.
The sweeter, more subtle flavours are released at lower temperatures than the astringent tannins.
Infuse for two or three minutes.
When serving, pour out all the leaves, which can be used again, revealing new and even better flavours.