THE TEA EXPERIENCE: HOME BREWING FOR THE BEST
The Four Golden Rules for a delicious cup of hot tea: (1) use a teapot, (2) bring fresh, cold tap water to a full boil (Note: If your water is heavily chlorinated or contains other objectionable odors, filter before boiling for best tasting tea); (3) use one teaspoon or one tea bag per cup; (4) pour boiling water over tea and brew by the clock 3 to 5 minutes and serve!
For the best flavor, preheat the teapot with a little hot water prior to use and cover your teapot with a cozy to retain heat during the brewing process.
REFRESHING ICED TEA:
For small quantities, proceed as for hot tea and pour over ice. For large quantities, prepare concentrate as follows:
Bring one quart of cold water to a roiling boil. Remove from heat and add 8-10 teabags per quart of brewed tea as desired. Steep 3-5 minutes and pour over remaining cold water or ice cubes. To serve, pour into tall glasses filled with ice, garnish or sweeten as desired.
SPECIAL GUIDELINES FOR GREEN TEA:
When water comes to a boil, remove from the source of heat and allow to sit for ten minutes. Pour this hot water over the Green Tea and allow to brew for approximately one minute and serve. (Note: The brewing times may be shortened or lengthened according to your taste)
SPECIAL GUIDELINES FOR ‘BIG’ OOLONGS & WHITE TEAS:
The best thing to say when dealing with any tea is – the larger and more delicate looking the leaf, the lower the water temperature. Usually, you will want to use between 180-190 degree water for big oolongs and white teas. Black teas need much hotter water for proper extraction. Boiling water will scorch a bold leaf like white tea.
Time is a little different since oolongs will need to steep a bit longer than white tea – oolongs 5-7 minutes, white tea 3-4 minutes. Of course, all of this may be modified according to your own personal taste. These instructions are only to be used as a starting point.
Everyone should adjust time, temperature and amount of tea up and down until they find their perfect pot.
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