Drinks - Twinings Tips for Brewing

Here are some tips by the famous Sam Twining a renown tea expert from Twinings the long established tea house of The Strand, London, England.

SMALL LEAF TEAS Brew for three minutes.

ENGLISH BREAKFAST
A full bodied blend of Ceylon (Sri Lankan) and Indian teas, best known as a wake up brew/ Good at breakfast with hot muffins or croissants.

ASSAM
A full bodied tea with a malty taste from the Assam region of northern India. A good eyeopener, with robust breakfasts and spicy Indian dishes.

MEDIUM LEAF TEAS Brew four or five minutes.

ORANGE PEKOE
A smooth, high grown Ceylon tea, good for lunch or early afternoon and recommended with Middle Eastern food.

DARJEELING
Indian tea with a delicate 'muscatel' flavour. Good for afternoon tea or with Indian foods.

CEYLON BREAKFAST
The mildest breakfast blend, with a flowery bouquet. Good iced with Mexican food.

CHINA BLACK
Mellow Keemum tea served in good Chinese restaurants. Also good with Thai and Korean food.

LARGE LEAF TEAS Brew five to six minutes.

EARL GREY
A blend of China and Darjeeling teas witha a distinctive aroma and bergamot flavour. Good with seafood and deserts.

GREEN GUNPOWDER
The unfermented leaves are rolled into pellets, which unfurl when the tea is brewed. The tea is fragrant and very pale with a mild slightly tart flavour. Good with Chinese or Japanese dishes.

LAPSANG SOUCHONG
Smoky, pungent flavoured tea grown in China's Fukien province. Good with highly flavoured fish and poultry, such as salmon or duck, or with cucumber sandwiches.

JASMINE
Dried jasmine flowers add their fragrance to this tea from China's Kwangtung province. Good after dinner or with a light desert.

CHINA OOLONG
A brown tea with a flavour reminiscent of ripe peaches, Good with fruit tarts, crepes, and pastries.