How do you get the most out of tea?
#1
09-05-17, 08:05 PM
How do you get the most out of tea?
Was given this *great* tea and usually I just use a coffee maker to make tea. In other words dump the leaves in the filter, pour in a cup 'o water, and bam.
In this case I prefer the tea not run through the filter so would the answer be to boil the tea in water and then run the who thing through a strainer?
In this case I prefer the tea not run through the filter so would the answer be to boil the tea in water and then run the who thing through a strainer?
#2
09-05-17, 10:58 PM
Super Moderator
Ack! No no no. Never do what you are talking about! You're boiling away all the volatiles (flavor and smell).
Depending on whether it's something like an English black or a Asian green it's different. English is normally done by boiling the water, taking it off heat, letting it come down a few degrees, putting the water in a cup (6 oz is the norm..you know...a teacup) then putting a tea ball in it with the proper amount of dry tea (about a teaspoon...isn't it odd how all these tea things go together). Let steep for 4-5 min. Remove tea ball, add sugar and milk if desired.
Asian tea is a completely different process. Green teas are normally added loose or in a diffuser (basically a filter that holds most of the tea but smaller pieces will escape) to a small kettle (used only for tea) and brought just to a near boil, then removed from the heat and served super hot. A small amount of tea dust and small leaves is normally in the bottom of the cup.
Now, are these the only ways? Absolutely not. These are ways I have seen or experienced in British and Asian households or restaurants.
Ideally, the tea supplier should know.
Depending on whether it's something like an English black or a Asian green it's different. English is normally done by boiling the water, taking it off heat, letting it come down a few degrees, putting the water in a cup (6 oz is the norm..you know...a teacup) then putting a tea ball in it with the proper amount of dry tea (about a teaspoon...isn't it odd how all these tea things go together). Let steep for 4-5 min. Remove tea ball, add sugar and milk if desired.
Asian tea is a completely different process. Green teas are normally added loose or in a diffuser (basically a filter that holds most of the tea but smaller pieces will escape) to a small kettle (used only for tea) and brought just to a near boil, then removed from the heat and served super hot. A small amount of tea dust and small leaves is normally in the bottom of the cup.
Now, are these the only ways? Absolutely not. These are ways I have seen or experienced in British and Asian households or restaurants.
Ideally, the tea supplier should know.
