Preparing Tea

Preparing Tea

Tasting tea is an art, not a science.  With a little attention, anyone can become an expert.  Just be creative!  Try longer or shorter steeping times, different waters, different blends.  Sip slowly and enjoy!

General Brewing Tips

Water. Tea is, after all, mostly water, so the better your water quality, the better your tea will taste. Start with water that is cool, to ensure that it is oxygenated.

Temperature. Water should be brought to a full boil. However, please note that an extended boil will reduce the oxygen in the water, which in turn will adversely affect the tea's taste. Optimal water temperature varies for green and black tea; read on for more specifics.

Steeping. Green and black teas have different steep times. Most green teas require a brief infusion, about three minutes; black and herb teas brew a bit longer. A rule of thumb: the smaller the leaf, the faster the infusion. And for the best flavor, drink your tea within 15 to 20 minutes after infusing.

Brewing Black Tea

Black teas are best infused with water that has been brought to a full boil. Use a little of the water to warm the pot and the cup, then discard. Pour the just-boiled water directly over the tea and allow the leaves to steep for about five minutes.  Black tea is best infused only once. Remove tea bag from the liquid to avoid "stewing" the tea and creating bitter flavors.  A tea cozy made of quilted or knitted fabric can be placed over the pot to keep the contents warm.

Milk and Sugar
Milk or cream in tea is a western European invention, introduced by the Dutch in the early 1600s and popularized in France a century later. The custom took hold in Great Britain in the 1800s, where milk was used to soften the "edge," or astringency, of robust black teas from China and India. (Neither milk nor sugar is used in China, or with green teas anywhere.)

If you like milk or cream with your tea, it's best to follow the British custom of "M.I.F."-Milk In First. A few drops of warm milk are poured into the cup, followed by the tea. Historically, there was a practical reason for this custom: it kept the scalding tea from cracking fragile porcelain cups. It also prevents the milk from curdling.

The British also adopted the custom of sweetening their tea with a generous amount of sugar. After Queen Victoria visited Russia the English began offering an alternative to milk: slices of lemon.

Green Tea

Because of its delicate flavors, green tea requires cooler water thanblack tea. After boiling, pour a little of the water into a cup . Then let the kettle sit for about ten seconds before pouring water on the leaves. In Japan, its customary with very fine green teas to allow boiled water to cool to 160 degrees-180 degrees Fahrenheit. A larger proportion of leaves to water is used, and steeping time is reduced to only a minute or two.

Making Chai

The spicy Indian beverage known as chai can be brewed in dozens of ways-if "brewed" is the correct term.  Many chai recipes actually involve simmering black tea along with a mixture of spices that usually includes cardamom, ginger, cinnamon, cloves, and pepper. Sometimes fennel, vanilla, allspice, lemongrass, and coriander may be added as well. Condensed milk, sweetened or plain, is simmered along with the mixture. Recently, green tea and herbal chais have been developed. As always, the better the grade of tea, the more flavorful the final product.

Making Iced Tea

Iced tea can be made quickly or slowly. The quick method tends to produce a cloudy beverage; the slow method yields a crystal-clear liquid.

To make iced tea quickly, prepare a double-strength infusion of your favorite hot tea. Black teas are traditionally used because their stronger flavors hold up well when chilled, but green teas can produce interesting iced versions.  Pour into a pitcher or glasses filled with ice cubes.