A Recipe for English Tea
Sylvia Mills, Ph.D.
Tea is an infusion of biochemicals from the dried leaves of the
tea plant. To create the best infusion and flavor tea is made as
follows.
Use freshly boiled water drawn from a cold water faucet. This ensures
the optimum amount of oxygen and the least amount of dissolved chemicals.
The teapot should be warmed before you put the tea leaves into
it.
As soon as the water boils, put into the teapot, one teaspoon of
tea per person plus “one for the pot.” Pour in the boiling
water, replace the teapot lid and cover the teapot with a tea-cosy
to maintain the heat.
Better quality tea is sold in packets of loose tea leaves. Poorer
quality leaves are used for tea bags. Loose tea leaves produce better
tea because the turbulence of the water as it is poured ensures
an optimum infusion. Tea bags, whilst convenient, reduce the mixing
properties that may make it necessary to stir the pot while the
tea is brewing.
The high tones of the tea are released first, the tannins are
released more slowly and taste stronger. Too much tannin makes the
flavor bitter as well as masking the more delicate fragrances and
flavors of the high tones. It takes 2.5 to 3.5 minutes for tea to
infuse well. Use a shorter time for a lighter brew and a longer
time for a stronger brew. If you stir the tea after the first minute
you will release too much tannin into the tea.
After the tea has infused, lift the teapot gently to minimize the
release of the coarser flavored tannins.
Pour the tea gently into a teacup. Porcelain china is preferred
because it has a finer texture therefore it robs less heat from
the tea so that the drink hotter for longer.
Tea may be drunk with or without milk, this is a matter of personal
preference except for green tea to which milk is never added.
If you prefer milk in your tea, add this to the teacup prior to
pouring in the tea. The heat of the tea breaks down the milk and
mixes it into a cloudy drink. It also looks more aesthetic than
the reverse.
Sugar is added for the young, the old and the undiscerning; or
to disguise the disaster of a poorly brewed mixture.
Various herbal teas exist with specific influence on particular
aspects of our bodies, for instance camomile tea is known for its
soothing properties. But remember, the delicate essences of teas
are not fully released unless they are brewed with freshly boiled
water.
Since it is impossible to brew good tea except from freshly boiling
water, any judgment of tea based upon drinking the results of “almost
hot” water poured over a tea bag is an abomination to the
discerning tea drinker.
Rinse your teapot with clear water after finishing. Do not immerse
it in soapy water. Over time, a patina of tannins and other organic
residuals will build up inside the teapot. This patina will enhance
the flavor of the tea. For this reason, different teapots should
be reserved for the brewing of China teas and Indian teas. There
is a story of a mandarin who paid much money for a teapot that had
been in use for a hundred years and had built up a perfect patina
of tannin. Unfortunately, the peasant who owned the pot, cleaned
it before he sent it to the mandarin which ruined the sale.
- Tea with friends is a delight and a comfort
- Tea warms the stomach and the heart
- Taking tea slows the rush of the day
For problems which need more than a cup of tea to resolve,
Dr. Mills specializes in the resolution of personal & relationship
traumas of both recent and past origin. You can reach her at 415-421-3030
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