Added: 05/18/2006 |
Basic Guidelines for Preparing TeaPreparing tea is considered to be as important and growing it, since improperly prepared tea cannot reveal all its benefits and distinguished characteristics. The best way to make a cup of good strong tea is generally believed to be with loose tea placed in a teapot. However, ideally acceptable tea is possible to make with teabags only. And though many people think of preparing tea as something quite easy, following several basic guidelines you are sure to get the best flavor and aroma of your tea.
There exist seven factors determining the quality of brewed tea: quality of the water, quality of the tea, correct steeping temperature, correct measurement, correct steeping time, allowing tea leaf to expand fully, and separating tea leaf from water at the end of the steeping process. While preparing tea, make sure you use good water, which makes up more than 90% of the end product.
If the tap water has some unpleasant taste, like earthiness, chlorine or metallic, the taste is sure to come through the tea. One of the best solutions here is to purchase a water filter. Making a new cup of tea, start with fresh water out of the tap. Avoid using water which has been previously boiled. The next step in preparing tea is to measure the proper amount of tea, which is usually one rounded teaspoon per 8 oz. cup.
However, tea measure depends greatly on tea density. For example, tea from Malaysian Highlands is considered to be dense, and hence, more tea fits on a spoon than you generally require. A large leafed bulky tea, such as Wen Shen Pouchong, requires using two teaspoons per cup. Temperature is another determinant factor, for it has as significant an effect on final tea flavor, as tea type used. Various teas require different steeping temperatures.
Thus, the black tea requires water to be added at its boiling point, with the exception of delicate teas where somewhat lower temperatures are recommended. When boiling point drops, it is then difficult to brew a cup of good and strong black tea. The steeping time of black tea is usually from 30 seconds to 5 minutes. Water for green tea should be 80 °- 85 °C; the lower the quality of the leaves, the higher the temperature. Oolong tea should be brewed at a temperature of 90 °C - 100 °C. For better quality of the brewed tea, spring water should be used, as minerals contained in it are believed to bring out more flavor in tea. Some teas, like delicate Oolong, green, or Darjeeling teas should be steeped for less than 30 seconds.
It's not only the water that determines the taste of the brewed tea, but also products we add to it. Some of the most popular additives to this beverage include lemon, milk, sugar or honey and fruit jams. Many tea lovers avoid cream, as it is said to overpower the tea flavor. Milk, on the contrary, reduces acidity and neutralizes remaining tannins. The correct method is to add tea after milk rather than the other way around. Adding milk first makes a cup of tea milkier, with sugar harder to prepare.
The amount of mild is usually determined by color of the tea, thus, milk should be added until the correct color is obtained.
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