How To Make The Perfect Cup Of Tea
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Eddie Lamb
Eddie Lamb provides an abundance of information on a range of topical subjects. With the amount of information now available to the discerning researcher, we believe a better understanding your area of interest helps your decision making process immensely. This article about Beer and Wine Making Kit is just one of the informative articles about Wine Making listed on our site map page. By Eddie Lamb
Published on 04/20/2010
There are all kinds of tea available right now, but they will only taste great if you brew them properly. Using the wrong technique on the best of teas can turn something delicious into something that tastes like dirty dishwater.
There are all kinds of tea available right now, but they will only taste great if you brew them properly. Using the wrong technique on the best of teas can turn something delicious into something that tastes like dirty dishwater.
Black teas are the most robust. Their rich, astringent flavor can be enjoyed on its own, or with milk and sugar (such as English or Irish Breakfast), or with lemon (such as Earl Grey). Black-teas generally contain about half the caffeine of coffee, but decaffeinated options are very common now and usually quite tasty.
To brew black kinds, use water that is boiling (212 degrees F or 100 degrees C). For the richest flavor, let it steep for 4 to 6 minutes. For a milder flavor, steep for two to three minutes. If you use loose leaf, you will see individual leaves uncurl. For bagged sorts, be patient, don't stir, and wait until your brew is uniform in color.
Green teas are delicious, and have half the caffeine of black. From Gunpowder (a smoky, bold flavor) to the wide range of jasmines (light, flowery flavors), green-tea is definitely for the person with the discerning palate, and a lot of tea-tasting time on their hands.
Green-tea is ruined by water that is too hot, and will lose its delicate green color and wonderful flavor. If the green comes out yellow, the water you used is too hot, and you should start over. Water should be well under boiling (160 degrees F or less). A good rule of thumb is to let your water cool until you just stop seeing steam come off of it. Brew green-teas for 3 to 4 minutes, and you can reuse your leaves to brew another pot.
White teas are a newer option, and have less caffeine than green (almost none) with even more subtlety. White-tea can handle slightly hotter water than green (just below boiling), and should steep for 4 to 6 minutes.
Herbal teas come in all kinds of flavors. Not content to just be a tasty beverage, many claim to have health benefits. Chamomile is good for relieving stress, mint for calming the stomach, and lemon or orange for a quick caffeine-free pick-me-up. You should always brew an herbal tea according to the directions that come with it, but in general these should be brewed longer and a lower temperature.
To brew the perfect cup, you must take time out of your day and practice a little patience. Tea is not just something to drink: it is a wonderful way to slow down and enjoy the moment.
Black teas are the most robust. Their rich, astringent flavor can be enjoyed on its own, or with milk and sugar (such as English or Irish Breakfast), or with lemon (such as Earl Grey). Black-teas generally contain about half the caffeine of coffee, but decaffeinated options are very common now and usually quite tasty.
To brew black kinds, use water that is boiling (212 degrees F or 100 degrees C). For the richest flavor, let it steep for 4 to 6 minutes. For a milder flavor, steep for two to three minutes. If you use loose leaf, you will see individual leaves uncurl. For bagged sorts, be patient, don't stir, and wait until your brew is uniform in color.
Green teas are delicious, and have half the caffeine of black. From Gunpowder (a smoky, bold flavor) to the wide range of jasmines (light, flowery flavors), green-tea is definitely for the person with the discerning palate, and a lot of tea-tasting time on their hands.
Green-tea is ruined by water that is too hot, and will lose its delicate green color and wonderful flavor. If the green comes out yellow, the water you used is too hot, and you should start over. Water should be well under boiling (160 degrees F or less). A good rule of thumb is to let your water cool until you just stop seeing steam come off of it. Brew green-teas for 3 to 4 minutes, and you can reuse your leaves to brew another pot.
White teas are a newer option, and have less caffeine than green (almost none) with even more subtlety. White-tea can handle slightly hotter water than green (just below boiling), and should steep for 4 to 6 minutes.
Herbal teas come in all kinds of flavors. Not content to just be a tasty beverage, many claim to have health benefits. Chamomile is good for relieving stress, mint for calming the stomach, and lemon or orange for a quick caffeine-free pick-me-up. You should always brew an herbal tea according to the directions that come with it, but in general these should be brewed longer and a lower temperature.
To brew the perfect cup, you must take time out of your day and practice a little patience. Tea is not just something to drink: it is a wonderful way to slow down and enjoy the moment.