The perfect pot or cup of tea is more than just some hot water and a tea bag. It is both an art and a science, just like any cooking project. The first step is to select your tea or tisane. For this discussion we will choose a tea. If you add sugar, sweetener, honey, milk or lemon gather it now. As with any cooking project, you don’t want to have to run to the store in the middle of preparations. You will need cold, fresh water. If your tap water is hard or tainted with other flavors a better product will result with the use of filtered or bottled water. Do not use distilled water. You will also need some implements: a kettle (preferrably made of a non-reactive material such as stainless steel), teapot and/or cup or mug (all these do best as ceramic or porcelain), strainer, teaspoon, and perhaps a cozy or cover.
Begin by placing enough fresh, cold water in the kettle for the number of cups you plan to make (up to the maximum volume for the kettle, of course.) If you are conserving water and there is a bit left in the kettle from your last boiling, either use it to water the plants or save it in another vessel for rinsing dishes. Ditto for any water you get from the tap as you will want to run it for at least 10 seconds before placing any in the kettle. While this water is coming to a boil, preheat the teapot, mug or cup with boiling water. (If you are using antique porcelain you may want to use water at a slightly cooler temperature.) Cover the pot, mug or cup with a cozy or lid. The purpose of this is to warm the receiving vessel so the tea does not cool too quickly and the tea leaves can open fully.
When the water in the kettle comes to a boil, turn off the heat and pour the water being used to heat the receiving vessel out of the teapot, cup or mug. (Again, if you are conserving water save this for rinsing dishes.) Fill the teapot, strainer or mug with the amount of tea recommended on the packaging or by the tea purveyor. Placing the tea directly in a teapot will allow the leaves to fully open. The usual is one heaping teaspoon of tea per cup to be made with another for the pot if over six cups. Experiment with this amount. You may want to keep a record as you may need more or less depending on the blend and your tastes. To keep the heat as high as possible, bring the pot to the kettle and pour in enough water for the desired cups of tea. Use the teapot’s (or mug’s) lid to hold in the heat.
For black tea the proper steeping time is 3 to 5 mintues. For green or white tea, boiling water can harm it so use water slightly below boiling and let it steep only 1 to 2 minutes. The recommended temperature for pu-erhs tea is a full rolling boil (212 degrees F.), black tea is just off boil at 212 degrees F., oolong is 185-210 degrees, green and white 170-185. If not using a thermometer, 185 degrees is reached when the kettle is off the heat for about 30 seconds and 170 at 60 seconds. This may vary depending on your kettle.
Allow the tea to steep the requisite time and then pour into mug or cup using a strainer to catch the leaves. (If using a strainer in a mug or teapot remove this so any remaining tea does not strengthen.) Keep any remaining in the pot warm with a cozy or towel. Do not try to express more tea by pressing or squeezing the wet tea leaves. This can result in a bitter taste from the release of too many polyphenols. If there is tea left in the teapot after all have been served strain it into another vessel or remove the tea leaves.
Serve with honey, sugar, sweetener, lemon or milk, as desired.
Tips: Remember lemon and milk combined will curdle the milk.
In England, and for many others, making tea by the cup is improper and taboo. It is properly made in a teapot.
In some countries the habit is to cover the leaves with water for 30 seconds and then pour that water out to cleanse of contaminants. A second pour of fresh water is then used. This practice can also be used to lower the caffeine level of the tea. Ninety percent of the caffeine leaches from the tea leaf in the first sixty seconds.
Many teas may be used more than once. To do this, increase the steeping time a bit for each subsequent preparation. Oolongs are especially known for this trait.
If you are using teabags, the standard is one for each cup of water and one for the teapot. If possible, experiment with the new pyramid shaped tea bags. They allow the tea to unfold more than the traditional bag.
Honey is best used when milk is not. Some feel that sugar and sweeteners numbs the tastebuds and therefore affects the taste of the tea. Some teas are actually designed to taste better with a little added sweetness.
Use of water that has been heated in the microwave is not recommended as the water can be superheated and “explode.” The oxygen content of water that is microwaved is altered. Have you noticed how sugar or tea added to this water will make it bubble and spurt?
If you live in a high altitude the lower boiling pressure of water may affect the brewing of pu-erh and black teas.
Keep your vessels in proper working order by descaling them often. You will need to do this more often if you live in an area with hard water. Check for chips and cracks as the minerals in the clay in a ceramic or porcelain pot or cup may leach into the tea.
There has been a longstanding argument of whether to add milk first or last. One camp feels that the tea should be tasted first and the other feels that the milk does better to cool the tea than the tea to warm the milk.
Tea is a plant. Store the tea properly for best taste. Keep it in a cool, dry place with low humidity. It is best kept in a tightly sealed tin or a glass container with a rubber ring. If using glass, be sure to keep it out of the light. Light, heat and moisture can ruin the tea before you get a chance to use it.
Teas and tastes vary. If you have never tried tea from loose tea, take the jump. As the wave of tea drinking increases it is possible to find more quality products at your own grocery store. With a little practice and sampling you will find the right one for you.
Tea at the Unicorn Wine Guild 