A nice cup of teaDecember 04, 2012
Tea making tips from the 1940s:
A tea leave is a delicate and sensitive plant. Therefore, it must be stored correctly. There are two reasons for this. Number one is to keep the tea as dry as possible, and number two is to prevent the tea from contaminating. The best storage is an airtight container. This is not always possible, but in any case the tea chest or metal bin must have a lid that fits well. Tea leaves will very quickly absorb all sorts of aroma's. So do not store near to fruit, soap, cheese, spices or disinfectant. So much for storing.
Now for the tea making itself: there are six golden tips to remember in good tea making.
- Always use a good quality tea
- Always use freshly drawn water. Remember: Stale water means stale tea.
- Remember to warm the tea pot. This from preventing loss of temperature.
- Make sure the correct proportion of tea is measured for the amount of water in the pot.
- The water must just be boiling. Tea with underboiled water will be weak and flavourless where overboiled water will become deaerated and flat.
- Last, but by no means least, let the tea infuse properly before serving.