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Steep (technique)
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various nutrien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Leaves Steeping In A Zhong čaj 05
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of ''Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loose Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of ''Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malting
Malting is the process of steeping, germinating, and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal. Among other things, the enzymes convert starch to sugars such as maltose, maltotriose and maltodextrines. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley, sorghum, wheat or rye. Several types of equipment can be used to produce the malt. Traditional floor malting germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house the process is more automated, and the grain is germinated on a floor that is slotted to allow air to be forced through the grain bed. Large mechanical turners, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ISO 3103
ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. It was originally laid down in 1980 as BS 6008:1980 by the British Standards Institution, and a revision was published in December, 2019 as ISO/NP 3103. It was produced by ISO Technical Committee 34 (Food products), Sub-Committee 8 (Tea). The abstract states the following: The method consists in extracting of soluble substances in dried tea leaf, contained in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk, or both. This standard is not meant to define the proper method for brewing tea intended for general consumption, but rather to document a tea brewing proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing (other)
Brewing is the commercial production of beer. Brewing may also refer to: * Homebrewing, the non-commercial production of beer * Tea brewing * Coffee brewing * Soy sauce brewing * Steeping Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour ..., the soaking of a solid in a liquid * Decoction, the production of liquid extracts by boiling solid materials See also * Brew (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Strainer
A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves. Despite the invention of the tea bag, it continues to be used widely as of 2025. Function When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water. As the leaves themselves are not consumed with the tea, it is usual to filter (water), filter them out with a tea strainer. Strainers usually fit into the top of the cup to catch the leaves as the tea is poured. Some deeper tea strainers can also be used to brew single cups of tea, much as teabags or brewing baskets are used the strainer full of leaves is set in a cup to brew the tea. It is then removed, along with the spent tea leaves, when the tea is ready to drink. By using a tea strainer in this way, the same leaves can be used to brew multiple cups. Continued use after invention of tea bag Despite the fact that tea strainer use has declined i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Infuser
A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water. It is often called a teaball, tea maker or tea egg. The tea infuser gained popularity in the first half of the 19th century. Tea infusers enable one to easily steep tea from fannings and broken leaf teas. Use A tea infuser performs a similar function as a tea bag, a later American invention. The infuser is generally a small mesh, perforated metal container, or covered spoon that holds tea leaves, in varying sizes, to steep single or multiple servings at once. Common shapes of infusers include spherical, conical and cylindrical. One style of infuser is a split sphere with tong-like handles to open its mesh container. The infuser is placed in a cup or pot of hot or boiling water, allowing the tea to brew without loose tea leaves spilling into the pot or cup. A rod or chain is may be attached to the container of the infuser to simplify retrieval ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pitcher (container)
In American English, a pitcher is a container with a spout used for storing and pouring liquids. In English-speaking countries outside North America, a jug is any container with a handle and a mouth and spout for liquid – American "pitchers" will be called jugs elsewhere. Generally a pitcher also has a handle, which makes pouring easier. Ewer is an older word for a pitcher or jug of any type, though tending to be used for a vase-shaped pitcher, often decorated, with a base and a flaring spout. The word is now unusual in informal English describing ordinary domestic vessels. A notable ewer is the America's Cup, which is awarded to the winning team of the America's Cup sailing regatta match. Etymology The word ''pitcher'' comes from the 13th-century Middle English word ''picher'', which means earthen jug. The word ''picher'' is linked to the Old French word ''pichier'', which is the altered version of the word ''bichier'', meaning drinking cup. The word's origin goes as fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teapot
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water and serving the resulting infusion called tea; usually put in a teacup. It is one of the core components of teaware. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand, and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teacup
A teacup is a cup for drinking tea. It generally has a small handle (grip), handle that may be grasped with the thumb and one or two fingers. It is typically made of a ceramic material and is often part of a set which is composed of a cup and a matching saucer or a trio that includes a small cake or sandwich plate. These may be part of a tea set combined with a teapot, cream Jug (container), jug, covered sugar bowl (vessel), bowl, and slop bowl. Teacups are often wider and shorter than coffee cups. Cups for morning tea are conventionally larger than cups for afternoon tea. Higher quality teacups are typically made of fine white translucent porcelain and decorated with patterns. Some collectors acquire numerous one-of-a-kind cups with matching saucers. Such decorative cups may be souvenirs of a location, person, or event. In Europe, fine porcelain tea cups, such as French Limoges porcelain from a kaolin base heated in ovens or Chinese porcelain, were a luxury for enjoying tea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled
Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vapourization. There are two main types of boiling: nucleate boiling, where small bubbles of vapour form at discrete points; and critical heat flux boiling, where the boiling surface is heated above a certain critical temperature and a film of vapour forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes and viruses that may be present. The sensitiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Bag
A tea bag (or teabag) is a small, porous, sealed bag or Packet (container), packet typically containing tea leaves (''Camellia sinensis'') or the leaves of other herbs, which is immersed in water to steeping, steep and make an infusion. Originally used only for making tea, they are now made for other herbal tea, tisanes (herbal "teas") as well. Tea bags are commonly made of Filter paper#Tea bags, filter paper or food grade plastic, food-grade plastic, or occasionally of silk cotton or silk. The tea bag performs the same function as a tea infuser. Tea bags can be used multiple times until there is no extraction left. Some tea bags have an attached piece of string with a paper label at the top that assists in removing the bag, while also displaying the brand or variety of tea. There are also special tea filters that can be used to pour loose tea into and brew it in a bag in a cup. History Tea bag patents date from 1903, when Roberta Lawson and Mary McLaren, of Milwaukee, Wiscon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
