The Traveling Tea Ladies Tea Murder Mystery Series
&&And Savannah Skies
return to tybee island
HOW TO MAKE THE PERFECT POT OF TEA
In the same amount of time you it takes to measure level scoops of coffee for the coffee maker and add ounces of water, you can prepare a cup or pot of tea.
Step I: Select your tea pot.
Porcelain or pottery is the better choice versus silver plated tea pots which can impart a slightly metallic taste. Make sure your tea pot is clean with no soapy residue and prime your tea pot by filling it with hot water, letting it sit for a few minutes and then pouring the water out so our pot will stay warm longer!
Step II: WATER, WATER, WATER!
Begin the cleanest, filtered, dechlorinated water you can. Good water makes a huge difference. Many of my tea room guests have asked why their tea doesn’t taste the same at home. The chlorine in the water is often the culprit of sabotaging a great pot of tea.
Be sure your water comes to a rolling boil and quickly remove it. If you let it boil continuously, you will boil out all the oxygen and be left with a “flat” tasting tea. Please do not microwave your water. It can cause your water to “super boil” and lead to third degree burns. If you are in a situation in which you don’t have a full kitchen, purchase an electric kettle to quickly and easily make your hot water.
And NEVER, NEVER, EVER MAKE TEA IN A COFFEE MAKER! I cannot tell you how I cringe when asked if that’ s OK. Coffee drinkers don’t want to taste tea and tea drinkers don’t want to taste coffee. Period! End of story! Golden rule-no coffee makers! Now that we’ve cleared that up, let’s measure out our tea!
Step III: Measure Tea:
It’s easy! The formula is one teaspoon of loose tea per eight ounces of water. For example, if you are using a four cup tea pot, you would use four teaspoons tea, maybe a bit less depending on your personal taste. Measure your tea and place inside a “t-sac” or paper filter made for tea, an infuser ball or tea filter basket. Place the tea inside your pot and now you’re ready for steeping.
Step IV: Steeping Times and Temperatures.
This is the key!
Black teas- Steep for 3-4 minutes in boiling water (212 degrees)
Herbals, Tisanes and Rooibos- Steep for 7 minutes in boiling water (212 degrees)
Oolongs- Steep for 3 minutes in 195 degree water.
Whites and Greens- Steep for 3 minutes in steaming water (175 degrees)
Over steeping any tea will make your tea bitter! Use a timer and get it right. Using water that is too hot for whites and greens will also make your tea bitter.
Many tea drinkers are under the misconception that cream should be added to your tea, not milk. Actually, cream and half-and-half are too heavy. Milk can be added to most black teas and to some oolongs. I don’t recommend it for herbals, greens and whites. And if your tea contains citrus or fruit flavors, beware of your milk curdling.
The debate continues as to whether to pour the milk into your cup before your tea or to add milk after you pour your tea. Really, the decision is yours! I always recommend tasting your tea first before adding milk, sugar or honey. You would be surprised how perfectly wonderful many teas are without any additions.
I think you are ready to start your tea adventure!
Until Our Next Pot of Tea,