Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Tea Trucs - Tips for brewing better tea


Recommended Posts

Please tell us what you have learned that makes for better tea brewing.

I'll kick it off with a few basics ---

1) Use the correct amount of leaf (leaf:water ratio)

2) Use the correct temperature for the type of tea leaf

3) Violate 2 & 3. That is, experiment with all the variables and see what pleases you.

More later.

What have you learned in making your tea?

Link to post
Share on other sites

-If you have access to really good tap water, use that instead of bottled water. There's more oxygen in tap water.

-Use good-quality tealeaves.

-For some teas, I find it's helpful to rinse the leaves.

-Use a tea timer (or similar).

Link to post
Share on other sites

If your tea is a little weak for your taste, try 1) using more leaf, or 2) use a higher temp water. For example if you used a teaspoon of tea leaf, try 1 1/2 next time, or if you brewed it with 195 F water, next time try 200 F or higher.

I also do this if after two or three infusions of a tea leaf Western style the tea is a little weak: use a little less quantity of water and/or raise the temp. Sometimes this allows for another infusion or two.

Link to post
Share on other sites

If your teapot cools faster than you can drink your tea - and you don't have a tea cozy to keep it warm - just wrap it in a tea towel. I even do that with Chinese Yixing pots.

Have any tips for us today?

Link to post
Share on other sites
Please tell us what you have learned that makes for better tea brewing.

I'll kick it off with a few basics ---

1) Use the correct amount of leaf (leaf:water ratio)

2) Use the correct temperature for the type of tea leaf

3) Violate 2 & 3. That is, experiment with all the variables and see what pleases you.

More later.

What have you learned in making your tea?

I try never to violate rule #1,but everything else is *up for grabs*.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

Link to post
Share on other sites

If your tap water has an off-taste or is too hard, try filtering your water with an in-line filtering system or a simple and inexpensive Britta (or similar) filter jug. Works for me.

Avoid distilled water, which will make your tea taste flat.

Link to post
Share on other sites
If your tap water has an off-taste or is too hard, try filtering your water with an in-line filtering system or a simple and inexpensive Britta (or similar) filter jug. Works for me.

Avoid distilled water, which will make your tea taste flat.

Richard-This makes a lot of sense.Distillling takes the positive qualities out of water just like it takes the negative qualities out. That is why Lu Yu ( the tea saint) believed that the best waters came from specific parts of specific rivers.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

Link to post
Share on other sites

Good advice above.

If you want to take it to the next level, the trick is to toss the leaves loose into the pot - no tea balls, mesh baskets, etc. You'll be surprised at what it does to the quality & complexity of your cup.

Of course you need to strain it off after brewing is done. I use 2 pots, one for brewing & one for pouring, since I always brew 2-3 cups at a time. Each pot gets warmed with near-boling, & then boiling, water before use.

Thank God for tea! What would the world do without tea? How did it exist? I am glad I was not born before tea!

- Sydney Smith, English clergyman & essayist, 1771-1845

Link to post
Share on other sites
Good advice above.

If you want to take it to the next level, the trick is to toss the leaves loose into the pot - no tea balls, mesh baskets, etc.  You'll be surprised at what it does to the quality & complexity of your cup.

Of course you need to strain it off after brewing is done.  I use 2 pots, one for brewing & one for pouring, since I always brew 2-3 cups at a time.  Each pot gets warmed with near-boling, & then boiling, water before use.

Thanks ghostrider. I agree. Letting the leaves open up fully is the best. I also sometimes do this when brewing in a large cup: one to brew loose leaves, then pour through an infuser placed in the second cup.

Anyone have any tips for us today?

Link to post
Share on other sites
  • Similar Content

    • By Kasia
      Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas.

      You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot.

      Ingredients (for 2 teas)
      Raspberry-orange
      8 cloves
      a piece of cinnamon
      2 grains of cardamom
      4 slices of orange
      2 teaspoons of honey
      your favourite tea
      50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur
      Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange.

      Lemon-ginger
      8 cloves
      3 slices of fresh ginger
      2 grains of cardamom
      50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur
      4 slices of lemon
      2 teaspoons of honey
      Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon.

      Enjoy your drink!

    • By liuzhou
      China's favorite urinating “tea pet” is actually a thermometer.
    • By Johnhouse
      Hello everyone!
       
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
       
      Have a good day! ☺️ 
    • By MattJohnson
      I've been a big coffee fan for years, but lately, I've been drinking more tea.
      Where do you get your tea? Do you have an importer you like? An online store you frequent. I've been buying tea from Rishi at stores in the Milwaukee area (they are located in the area too) and have been very happy.
      One of my favorites so far is the Earl Green. Very tasty.
      .... sorry if there is a thread like this already, I did a quick search but didn't see anything....
    • By liuzhou
      This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic but the answer got longer than I anticipated and was getting away from the originally intended topic about one specific meal. So here were are..
       
      I'd say there are four components to tea drinking in China.

      a) When you arrive at a restaurant, you are often given a pot of tea which people will sip while contemplating the menu and waiting for other  guests to arrive. Dining out is very much a group activity, in the main. When everyone is there and the food dishes start to arrive the tea is nearly always forgotten about. The tea served like this will often be a fairly cheap, common brand - usually green.
       
      You also may be given a cup of tea in a shop if your purchase is a complicated one. I recently bought a new lap top and the shop assistant handed me tea to sip as she took down the details of my requirements. Also, I recently had my eyes re-tested in order to get new spectacles. Again, a cup of tea was provided. Visit someone in an office or have a formal meeting and tea or water will be provided.
       
      b) You see people walking about with large flasks (not necessarily vacuum flasks) of tea which they sip during the day to rehydrate themselves. Taxi drivers, bus drivers, shop keepers etc all have their tea flask.  Of course, the tea goes cold. I have a vacuum flask, but seldom use it - not a big tea fan. There are shops just dedicated to selling the drinks flasks.
       
      c) There has been a recent fashion for milk tea and bubble tea here, two trends imported from Hong Kong and Taiwan respectively. It is sold from kiosks and mainly attracts younger customers. McDonald's and KFC both do milk and bubble teas.
       

      Bubble and Milk Tea Stall
       

      And Another
       

      And another - there are hundreds of them around!
       

      McDonald's Ice Cream and Drinks Kiosk.


      McDonald's Milk Tea Ad
       
      d) There are very formal tea tastings and tea ceremonies, similar in many ways to western wine tastings. These usually take place in tea houses where you can sample teas and purchase the tea for home use. These places can be expensive and some rare teas attract staggering prices. The places doing this pride themselves on preparing the tea perfectly and have their special rituals. I've been a few times, usually with friends, but it's not really my thing. Below is one of the oldest serious tea houses in the city. As you can see, they don't go out of their way to attract custom. Their name implies they are an educational service as much as anything else. Very expensive!
       

      Tea House

      Supermarkets and corner shops carry very little tea. This is the entire tea shelving in my local supermarket. Mostly locally grown green tea.
       

       

      Local Guangxi Tea
       
      The most expensive in the supermarket was this Pu-er Tea (普洱茶 pǔ ěr chá) from Yunnan province. It works out at ¥0.32per gram as opposed to ¥0.08 for the local stuff. However, in the tea houses, prices can go much, much higher!
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...