文 By: 許玉蓮 Hooi Yoke Lien
我们都曾经有过这样的经验：把一个tea bag投入有柄茶杯，倒一点热开水入内，用两根手指悠闲的牵动着tea bag的提线，让它在热水里轻轻摇动几下，再把茶杯递至鼻子前闻闻茶香，看看汤色差不多了，就慢慢品饮起来。一杯茶喝完，整个人充电了，精神焕然一新继续下半天的生活，哗，美好。
Tea bag的中文名称可称袋泡茶或茶包。袋泡茶的首次使用，大约从1908年开始，由纽约的一位茶商名叫Thomas Sullivan，他用精美丝绸小布袋装了一些茶叶当作商品样本寄给顾客试喝，后来这种方式得到大众的青睐。
CTC的意思：C （CRUSH ）碾碎，T （TEAR）撕裂 ，C （CURL）揉卷 。
This could be a universal experience: you put a teabag in the mug, pour in some hot water, jiggle the teabag a couple of times by holding the string between your thumb and index fingers, and then lift the mug and breathe in the ascending aroma. When the colour of the infusion indicates the preferred strength, you’ll start sipping away. Recharged after such a satisfying cuppa, you are ready to start the rest of the day, totally rejuvenated.
Teabag was first introduced by tea merchant Thomas Sullivan in New York around 1908. He sent samples of tealeaves to his customers in small silken bags. This soon became a hit.
Teabags have been popular in Europe and America for a long time. To satisfy the demand of black tea drinkers, the industry had introduced the CTC processor whereby tealeaves were crushed, torn, curled into tiny pellets to ensure that the flavour and aroma of tea can be released in the shortest possible time.
CTC stands for Crush, Tear and Curl.
In recent years, along with different drinking styles developed with teabags, they also come in a wide variety of choices, including green tea, jasmine tea, oolong and Pu’er. Besides the CTC method, teabags can be manufactured in the following way: raw tea material–checking—firing–crushing—screening—winnowing–blending–filter bag packing—boxing—checking—carton packing— finished teabags.
Teabag is basically made with the raw tea material which undergoes blending and crushing before being packed using filter paper. The tealeaves contained in the teabags are crushed leaves of the raw tea material, and not tea fanning, powder or poor quality raw tea. The envelopes of premium grade teabags are made of quality moisture-proof packaging paper; the tealeaves are kept in small porous bags made of filter paper with uniformly sized and distributed pores.
The filter paper must be sealed completely. The teabags have an attached piece of white cotton string with a paper label of the brand at the top. Both ends of the string should be securely affixed to prevent it from coming off.
The size of the tea pellets should be appropriate . There should not be any trace of tealeaves on the surface of the filter paper bag. These teabags should impart aroma of the raw tea material without any hint of different or off-putting smell. The tea infusion should be pleasant and delectable, and the filter bag will have been expanded after brewing, but not torn or broken.
There are also teabags with added ingredients in the market. Among the added ingredients are cassia seed, lotus leaf, chrysanthemum, hawthorn and orange peel. These teabags offer ‘exclusive’ flavour. A special brew will be ready in minutes by simply adding hot water.
Is it necessary to serve teabag-brewed tea with milk and sugar? Not really. Having tea with milk and sugar is a matter of personal taste or habit; it may work for some, but not the others.
Meanwhile, some young people or office workers like to adding slices of fruit or some flower petals to their tea infusion for richer flavour.
Besides serving it hot by adding boiling water, teabag is also ideal for ‘cold brewing’; this is great for tea drinkers with a warm body constitution. Put a teabag in a glass, add drinking water of room temperature and use a small plate to cover the glass. Leave it in the refrigerator for about 4 hours. The chilled beverage is not only cooling but also refreshingly pleasant.
Some young people or office workers like to adding slices of fruit or some flower petals to their tea infusion for richer flavour.