Making a Perfect Cup of Tea

By [http://ezinearticles.com/?expert=Adam_Steve_L]Adam Steve L

Making tea is so taken for granted that few people realize that there is a definite method and that mistakes may be coming between you and a good brew.

The tea

The quality of the tea is of course very important. If you use poor quality, 'dusty' tea then you will get a cup of tea not worth the name. Better quality teas are expensive but you use less to make a good drink so the outlay is worth it.

The teapot

The teapot is almost as important as the tea when it comes to making a good cuppa. Ideally the pot should be china or ceramic, never metal as this loses heat too quickly and can give the tea a peculiar flavor. The pot should be rounded in shape - exports say this allow the bouquet of the tea to develop.

How much tea?

One spoon for the person and one for the pot is the rule to remember. The spoon should be about 5ml [1 teaspoon]. Some tea caddies come with their own spoon and this is the perfect size.

Warming the pot

Before you put the tea in the pot, warm it by swishing hot water around in it. Dry before adding the tea.

Adding the water

Water for tea should always be freshly drawn, do not use water that has been standing around in the kettle. Freshly drawn water is rich in oxygen and this brings out the flavor of the tea. The water must be boiling when it is poured on to the tea, so you should always take the pot to the kettle, never the kettle to the pot.

Brewing

Brewing, Mashing, drawing - whatever you call it, it is important to the flavor of the tea. You should allow the tea to infuse. This will bring out the full flavor of the leaves. Average infusing time is about 5 minutes.

Serving

If you are having Indian tea, it is a matter of choice whether you have it with milk or with lemon. If the choice is milk, then most people like to add their own as there are many prejudices about the importance of milk going in first or last! If using lemon, serve thin slices of lemon in a small dish. China teas are always served with lemon.

Sugar should also be served separately. Cube sugar is best in tea as it dissolves faster and does not leave sticky syrup at the bottom of the cup. If serving sugar, remember to provide one spoon per person and one for the sugar bowl. It is a nice idea to provide a jug of hot water to top up the pot plus, of course, a tea cosy to keep the brew hot. A small strainer is a good idea if serving Indian teas, as some people object to leaves in the cup.

Quick tea

There is not always time to go into the stately, time-honoured ritual of a proper cup of tea. When you are in a rush to get out of the house in the morning, or want to fit in a cup of tea between washing and going to the shops, tea bags and individual tea infusers come into their own.

Tea bags are small perforated paper bags filled with tea. Hot water is poured on to the bag and the tea liquor seeps out through the holes. Unless you buy good quality tea bags, you may get a very weak and watery cup of tea. Allow one tea bag per person. Place it in the cup; pour on boiling water and leave to brew for 3 minutes. Remove the tea bag from the cup using string attached or a spoon.

Instant tea is very fine tea which dissolves when hot water is poured on to it. It has a very poor flavor and is not really recommended if you are a keen tea drinker.

A tea infuser is a boon to those who just want one cup. The infuser looks rather like a teaspoon with a lid. It is perforated and the lid opens when you squeeze the handle. To use a tea infuser, fill the bowl of the spoon with leaf tea of your choice. Close the lid. Place the spoon in your cup or mug and pour on boiling water. Swish round once, leave for about 3 minutes and you have a very good cup of tea.

Article Source: [http://EzineArticles.com/?Making-a-Perfect-Cup-of-Tea&id=6613274] Making a Perfect Cup of Tea