How can I choose the best Thai tea?

Thai tea is a spicy Asian tea that can be served with ice or hot and with or without milk. The tea itself is usually a mixture of black or oolong tea and various spices. Several factors need to be considered when choosing Thai tea. Many advocates of tea believe that tea should be relaxed and wicked as possible. The same often applies to spices, the fresher they are, the more effective the taste. Chefs should also consider all their choice of milk and sweeteners before assembling Thai tea.

One of the most important factors in Thai tea is the quality of tea leaves. Although the rest of the ingredients are first -class and fresh, the tea leaves usually throw the taste of the drink. Free leaves are often the best because they allow cooks to adapt the amount of tea to the recipe. Many free leaves of leaves are also fresher than teas. Local tea stores often allow customers to feel and look at their teas before selecting an item you can buy.

High quality oolong or black tea should be a rich nut color and have a slightly sweet fruit aroma. The fragrance should not be captured or contained by sour notes. The leaves should also be very fresh and dry. These are generally characterized by features of quality tea. Thai tea is usually twice as strong than other beer, so the chef should usually buy enough tea for eight cups if it plans to produce four portions of Thai tea.

Another comes with a selection of herbs. Here the chef is looking for tastes that he likes in addition to freshness. Strong anise, cinnamon, vanilla and orange flowers are among the traditional spices for this recipe. Whether all or ground, each spice should have a strong aroma and a bright color. Vanilla paste, scratched from the bean, often works best, but the chefs can use powder vanilla instead. Anise has a strong taste of licorice, it can be replaced by a dash of the chest, unless the chefs do not like his taste.

the other two ingredients that siThe cook must choose, they are milk and sweetener. Some Thai tea recipes do not use milk, so chefs can miss it if they like it. Those who enjoy milk tea can choose from half and a half, strong cream, sweetened condensed milk and non -dairy milk. The first three options in general make the recipe very rich and thick. Non -dying milk gives tea walnut taste, but usually do not add large amounts of cream. This option depends mainly on the caloric fears of the chef and eating needs.

almost all Thai tea is sweet. White granulated sugar is a common sweetener of choice, but can be replaced by raw sugar or sukralosis. Dark honey and brown sugar are also options. Those who use brown sugar may only want to add a little at once, because molasses in this sugar are often sweet.