Making the "perfect pot of tea" is not as complicated as some may believe. With just a few pointers and some good quality loose tea, you will be well on your way to becoming a true tea connisseur! Why loose tea? Loose tea is made from the whole tea leaf, not the dust and fannings often found in tea bags. Loose tea has a superior taste, a full flavored smoothness that you cannot get in a bagged tea.
Isn't loose tea expensive? At only 30 cents per cup for most varieties, it's well worth paying for a better quality tea. Once you go "bagless," you'll never go back!
Isn't loose tea hard to make? Not at all! There are just a few simple steps involved. Follow this guide to take your tea time at home from so-so to superior!
What about tea pyramid bags? Tea Sachets are often made from a silky nylon bag that is not easily biodegradeable and when placed in hot water, can release toxins. We prefer T-Sacs which are made from recycyled paper, are biodegradeable and easily composted.
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Step One: Select your tea pot.
Porcelain or pottery are better choices than silver plated tea pots which can impart a slightly metallic taste. Make sure your tea pot is clean with no soapy residue and prime your tea pot by filling it with hot water and pouring it out so that your pot will stay warm longer!
Step 2: WATER, WATER, WATER!
Begin with the cleanest, filtered, dechlorinated water you can. Good water makes a huge difference. Many guest have asked why their tea doesn't taste the same at home. The chlorine in the water is often the culprit of sabatoging a great pot of tea. Be sure your water comes to a rolling boil and quickly remove it. If you let it boil continuously, you will boil out all the oxygen and be left with a "flat" tasting tea. Please do not microwave your water. It doesn't taste the same as a tea kettle or tea equipment. If you are in a situation where you don't have a full kitchen, purchase an electric tea kettle to quickly and easily make your hot water. And NEVER, NEVER, EVER MAKE TEA IN A COFFEE MAKER! I cannot tell you how I cringe when asked if it's okay. Coffee drinkers don't want to taste tea and tea drinkers don't want to taste coffee. Period! End of story! Golden rule- no coffee makers! Now that we've cleared that up, let's measure out our tea!
Step 3: Measure Out Your Tea.
It's easy! One teaspoon of tea per 8 ounces of water. If you are using a 4 cup teapot, than it's 4 teaspoons of tea. Place your tea in a t-sac, infuser ball, or tea filter basket. Place the tea inside your pot and now you're ready for steeping.
Step 4: Steeping Times and Temperature.
This is the key.
Black teas- steep for 3-4minutes with boiling water (212 degrees)
Herbals and Rooibos- boiling water, Steep for 7 minutes.
Oolongs- 195 degree Water. Steep for 3 minutes.
Whites and Greens- Steaming water- 175 degrees. Steep for 3 minutes.
Over steeping any tea will make your tea bitter! Use a timer and get it right. Using water that is too hot for whites and greens will also make your tea bitter!
Got Milk?
Many tea drinkers are under the misconception that cream should be added to your tea, not milk. Actually cream is too heavy. Milk can be added to most black teas. We don't recommend it for herbals, greens, whites or oolongs. The debate continues as to whether to pour milk into your cup before your tea or to add milk after you pour your tea. Really, the decision is yours! We always recommend to taste your tea first before adding milk or any sweetner. You would be surprised how perfectly wonderful many teas are just on their own.
I think you're ready!
Unitl Our Next Pot Of Tea,
Melanie
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