(In tea talk, 1 cup = 6 oz. not the standard 8 oz. The standard measurement of tea is 2 grams per 5.5 oz. of water or 2.25 grams per 6 oz. of water. The British method of 1 teaspoon of tea per serving plus "one for the pot" is because they make their tea strong to support the addition of milk. They also provide a pitcher of hot water so those who don't want milk tea may dilute it.)
are directions for tea, ice
tea, tea for a crowd, and sun
Find tea bliss with a taste test:
Steep for the minimum time on the directions and taste. Continue steeping for an additional 30 seconds and taste again. Repeat every 30 seconds until you reach the "ahh..." sensation up to the maximum time. If you have a brew basket, conducting a taste test is easy because all you have to do is lift out the basket, taste, and reinsert the basket.
If the brew is too strong at the minimum time, add hot water to dilute it, and use less tea next time. Don't steep for less than the minimum time because the time is needed to extract the flavor and develop any nuances.
If a black tea is still weak at the maximum time, start over using more tea. There's no sense in going over the maximum time with black teas because they'll only get bitter and any nuances are overwhelmed.
If you think an oolong, green, yellow, or white tea is harsh or astringent, steep with cooler water - down to 140°F. Some Darjeeling first flush teas do better in water that's 190-200°F instead of boiling like other black teas.
best results, conduct a taste test for each new package of single estate
loose tea because soil differences and climate changes affect the taste
of tea from batch to batch.
If you're steeping more tea than what will be immediately served and have more than one teapot, you can steep in one teapot and strain into another. If you have only one teapot, measure the leaves into the pot used to heat the water after you take it off the stove, then strain into the teapot when the steeping time is up so the leaves won't sit in the teapot and make the beverage bitter.
you're brewing a tisane (herbal tea) or an infusion (fruit tea), you don't have to remove the
leaves because, while the brew may get
somewhat stronger which most people don't mind, it won't get bitter like
If you take your tea British style, milk tea, that is, black with milk, you may get embroiled in the argument about whether the milk goes into the cup before or after the tea. Logically, milk is added last to let any sugar dissolve and so you'll have the right amount since you can't tell how much you'll need before the tea is served when you're drinking a new tea or visiting a place where someone else brews the tea for you. However, when the lower classes of Britain took up the practice of drinking tea that only the refined upper classes had been enjoying, it was necessary for them to put their milk in first to prevent the hot tea from cracking and ruining their cups. The higher classes didn't have that problem with their fine bone china. Eventually, the tea ware of the lower classes improved, but many retained the milk-first practice out of habit, many likely not knowing the reason why it was done that way at the beginning.
Some may insist that the milk goes in first to avoid it being scalded by the tea, and vice versa, but scalding milk with tea is a myth and has nothing to do with it. In fact, milk is more likely to be scalded by putting it in the cup first and pouring the hot tea into it since tea has to be strained immediately to stop it from over-steeping. Adding milk to tea that's already in the cup allows the tea to cool somewhat longer.
7. Sip, slurp, and/or drink at will until your cup is empty.
1. Fill quart pitcher with fresh, cold water.
2. Stir in 8-10 tsps. of loose tea.
3. Let sit in refrigerator overnight or for at least six hours.
4. Strain and serve over ice.
How to prepare tea for a crowd (Developed by the Tea Council of the U.S.A., this concentrate serves about 25):
1. Preheat quart-sized teapot.
2. Heat 1 quart of fresh cold water to the proper temperature for the tea you've selected.
3. Empty teapot and add 2/3 cup loose tea.
4. Pour hot water over the tea and brew for 5 minutes.
5. Stir tea, then strain into a quart-sized pitcher or another teapot.
6. Keep this concentrate at room temperature up to four hours. Pour 2 Tbl. into each cup and fill with more hot water when ready to serve. For ice tea, use 2-1/2 Tbl. per glass and fill with cold water and ice.
sun tea has the potential of being hazardous to one's health quite unlike
the methods above.
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