Brewing an Enjoyable Cup of Tea
There really isn’t a wrong way to make tea. There are just better ways and not-so-great ways. I’m no expert. I am a lifelong tea drinker. Much to my parents’ dismay, I no longer drink the syrup known as sweet tea here in the southeastern I digress.
I learned to love hot tea at a Chinese restaurant. Their green tea had a strong, smooth flavor and aroma that was WONDERFUL. It inspired me to go home and try to make my own. The result was a bitter, chemically tasting cup of disappointment.
past. *wink* In addition to using filtered water, you’ll want to pay attention to what kind of container you use to boil your water. A tea kettle isn’t required, but it is convenient as they come with pour spouts and a handle for ease of filling and pouring. I prefer to use stainless steel, enamel, or glass to boil water. However, I have found that the baked enamel kettles are not as durable and can peel with age, exposing metal that will rust when exposed to the water. I will not use no-stick containers. I don’t trust the coating to stay on the pan and out of my food.
When it comes to kettles, I like those that have both a large opening in the top for filling and cleaning as well as a pour spout with a hinged whistle cover. This keeps me from losing the cap when I get busy (by accidentally dropping it into the trash or down the drain). Even though I am using filtered water, I like having the ability to get into the kettle through the large opening to clean thoroughly on a regular basis. I use a vinegar and water solution for this task.
A tea pot is optional as well. If you have a glass container with a cover, or a cup with a saucer, you really have all you need. A tea pot is nice to have on hand when you know you will be drinking more than one cup. These can be expensive, but you don’t need to spend a lot of money. Find something that will make you happy without breaking the bank, and you’ll have just the right tea pot for you.
Here is my method for brewing tea:
DO NOT USE A MICROWAVE TO BOIL WATER.
http://www.health-science.com/microwave_hazards.html
Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity. . . .
Of all the natural substances - which are polar - the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in q
uality.
2. Place tea leaves (or bag) into your tea cup, tea pot, or glass container. When the water on the stove comes to a boil, pour it over your tea in the container and cover with a lid. Your tea leaves can be placed inside of a clean cloth bag, a stainless steel ball, a special infuser, or left loose to steep in the water. Allow the tea to steep for about 5 to 10 minutes. Longer steeping times produce a stronger tea.
3.Strain your tea and serve with your choice of sweeteners. Some people prefer cream in their tea. I do not. For sweeteners, I prefer stevia, agave nectar or xylitol. Some people prefer honey, but I do not as (to my taste) it tends to overpower the tea.
This picture shows you some other options for
brewing containers. You can allow your tea to steep in something as simple as a glass jar with a lid. You can use a regular tea cup and place the saucer over the top during the steeping. When it is time to strain your tea, you can pour it through something as simple as a bit of cheesecloth or use a special basket made for that purpose. You may prefer to leave the tea in the bottom of the cup. The choice is yours.
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