Tea Time: Making a Good Cuppa

Contents:

Making a Good Cuppa

There are various methods - some of them time-honored and traditional - to making a good cup of tea. Techniques differ somewhat from country to country, but I've found the British method to be the most effective. Plus, it seems to make the tea taste better.

Start with the necessary implements for a tea service, including the tea pot, cups, saucers, spoons, a tea ball (optional), a tea strainer and of course, the tea. Other cutlery, such as knives for the tea food, a bowl for sugar, a small jug of milk or cream and forks for the lemon, depend on the type of tea service being held. The paraphernalia can vary.

Although steeped in tradition, brewing a pot of tea is actually quite simple. The tea pot should either be china or pottery. Heat-resistant glass also works. The tea pot should also be kept clean, and washed after each use. Pre-warming the tea pot is another element of a good cuppa. Pour boiling water into the tea pot and allow it to sit for a minute or two, swishing the water around gently so that it touches the entire inside surface once or twice. Drain the water, and then add tea leaves into the warmed pot. A safe ratio of tea to water is about 1-1/2 teaspoons of tea per one cup of water.

Tea Strainer Another essential in brewing tea is to use fresh water, preferably cold, before boiling. Eclectic or stovetop kettles work best. Make sure the water is in a violent boil before pouring onto the leaves. Cover the tea pot and allow for steeping time. Four to five minutes is usually sufficient, but will depend on desired tea strength. Strain the tea through a tea-strainer into another warmed tea pot, and quickly cover with the lid again. If a tea-strainer is not available, use a closely-knit wire mesh colander.

Typical foods served at a proper tea might consist of cakes, cookies, frosted pastries, muffins, scones, sweet biscuits, toast, thin-cut brown bread with butter, jam and honey, marmalade, soft or hard-boiled eggs, curds, and fish or meat pastes. Sandwich selections can include diced cheese and tomato, grated egg, cucumber, chicken and ham.

Brewing Different Teas

Many tea drinkers believe tea is only as good as the water from which it is brewed. Try using filtered water or bottled spring water when making tea.

Black Tea:

Heat water to a rolling, violent boil.
Use 1 level teaspoon of tea to one eight-ounce cup water ratio.
Flavored & small-leaf teas: Steep for three minutes.
Full-leaf teas: Steep for three to five minutes.

Green Tea:

Heat water to a steam, but do not boil. Pouring violently boiling water over green tea leaves might result in bitterness.
Use 1 level teaspoon of tea to one eight-ounce cup water ratio.
Steep for two to three minutes.

Oolong Tea:

Heat water to a rolling, violent boil.
Use 1 level teaspoon of tea to one eight-ounce cup water ratio.
Larger-leaf teas: Steep for seven to twelve minutes.
Jade Oolongs: Steep for five to eight minutes.

Please Note: White Tea is prepared in similar fashion to green tea, except it requires a steeping time of three to five minutes and may also be re-steeped two or three times.

Herbal Infusions:

Heat water to a rolling, violent boil.
Use 1 level teaspoon of tea to one eight-ounce cup water ratio, or one ounce of tea to one quart of water ratio.
Steeping time for sipping teas require eight to ten minutes; medicinal or root teas require fifteen to thirty minutes. Rooibos (red bush) teas need to be steeped for ten to twenty minutes in order to release their stored Vitamin C.

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