Preparing Tea
You asked and we are providing the essentials in brewing the perfect cup!
Make Sure Your Kettle and Teapot are Clean
The freshest water and the finest tea can quickly be ruined if your utensils aren't clean. Even though your kettle is used only for boiling water, it needs to be washed and dried occasionally, since constant use can build up mineral deposits, giving an off taste to any water you put into it.
Have you ever noticed a brownish haze on the inside of your favorite teapot or travel thermos? That residue adds a bitter taste to your brew. Washing your teapot in a mild detergent or baking soda, and using a soft brush, sponge, or cloth to wipe out the inside will take care of the problem.
Use the Correct Amount of Water at the Right Temperature
How much boiling water do you need to make a proper cup of tea? Many instructions simply state "Add a bag or teaspoon of tea leaves per cup of boiling water." What is a cup? To many of us, it's the 8 ounce mug we use at the office. To the tea expert, it's 5 ½ or 6 ounces. For the purposes of this book, we'll stick to 6 ounces.
The correct water temperature for steeping most green tea leaves is between 160F and 175F, depending on the specific tea. Oolongs are steeped between 180F and 190F. Black teas need a full, rolling boil (212F). The first time you brew a new tea, use a simple candy thermometer to check the water temperature. After that you'll be able to judge it visually or by its sound. At 160F, the water is restless but not yet simmering. At 190F, bubbles are rising across the entire surface and the water is starting to steam. A rolling boil is self-evident.
Use the Correct Amount of the Best Tea You Can Buy
Use 1 teaspoon of loose tea for each cup. The first time you try a new tea, use a measuring spoon. After you've measured the tea leaves correctly, place the leaves in the spoon you're apt to use every day. That way you'll always be able to gauge the right amount of tea and prepare the proper strength. And don't worry about adding an extra spoonful "for the pot." It's not necessary, and the end result is simply a stronger brew.
Unless the teapot has a built-in tea strainer, I like to use a stainless steel, wire-mesh tea ball to hold loose tea. I fill it only half full so the leaves have enough room to expand. (I'll use two balls if I'm making a large amount.) After you have measured the amount of tea you're going to use and placed it in your pot, add the boiling water.
Brew Tea for the Proper Length of Time
Don't simply dunk a tea bag in boiling water until the water turns brown. Tea leaves need sufficient time to open. Depending on the leaf size, that can be between 1 and 3 minutes for green teas, and 3 to 5 minutes for blacks. Even though the color of tea is the first sign of brewing, its darkness doesn't necessarily reflect its strength. While black teas such as a Ceylon or Assam brew to a rich brown, a perfectly brewed green Sencha tea will turn only a pale yellow-green.
The time it takes for tea to brew really depends on the leaf size. The smaller the leaf, the faster the tea infuses. The smaller-leafed Assam and English Breakfast teas and the ubiquitous tea bag infuse within 3 minutes. Green teas that are tightly rolled or twisted take longer that those that are open.
Using leaf size as a guide, you'll need to experiment with your own tea to find its ideal brewing time. Notice the aroma while the tea is brewing, but be sure to watch the clock. If you let your tea steep too long, bitter qualities will come through and the tea will taste stewed.
Serve it Fresh
When it comes time to serve, remove the tea leaves by lifting out the tea bag or ball. If you put loose tea in your teapot, simply place a strainer between the spout and your cup to catch the leaves when you are ready to pour. Then give your tea a quick stir to blend the flavors and ensure an even strength. Serve in cups rinsed with hot water, and savor.
Whether you like black, oolong, or green tea, whether you use one rounded teaspoon or two, whether your water is a rolling boil or a soft simmer, making a great tasting tea is not about following the exact rules; it's about what tastes good to you.
Storing Tea
Although each type of tea has a different shelf life, it's best to use any tea you purchase within six months to a year. Green teas are the most perishable and begin to deteriorate within a year of harvest. Oolong and black teas retain their characteristics for several years.
Keeping the leaves stored in a cool, dry, dark place is the best way to preserve their freshness. Avoid clear glass jars which exposes tea to light. An opaque glass or ceramic container with an airtight lid is best. Another factor contributing to a tea's longevity is the way in which the tea leaf is rolled. Tea leaves rolled into pellets (Gunpowder and Imperial green teas) or twisted (like the black Yunnan) last longer than an open, flat leaf, because less of their surface area is exposed to air. Whatever tea you choose, remember to treat it as you would a delicate spice. Keep it away from heat, moisture, and of course, other strongly scented teas or spices.
The New Tea Book By Sara Perry
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