If you’ve been following this blog for a while you know that I am a huge tea drinker. Today I’d like to post about the art of steeping. There is an art to it, and thanks to my source The Republic of Tea, I learned a thing or two that I’m sharing with you today.
Let’s begin with the most obvious ingredient: Water!
The Republic of Tea suggest using filtered or spring water, because water absorbs flavors from the air around it, you should always use fresh water.
Here is the thing I was completely ignorant of: Boiling.
Did you know that you can cook tea leaves if the water is too hot? For green or white teas, don’t completely boil the water. The reason is because these leaves are tender and can burn, which influences the taste. Black, red, oolong or otherwise bring the water to a rolling boil.
Recently I started buying loose leaf tea again. One of the reasons I love it is because you get so much bang for your buck and so much more flavor. Which brings me to the next point: Measuring.
According to my source, the correct measurement for loose leaf tea is 1 teaspoon of tea to a 6 ounce cup of water, same for tea bags.
I always thought, the longer you steep the stronger the tea. The Republic of Tea set me straight, for stronger tea use more leaves. (Why didn’t I think of that?): Steeping. Continue reading…