Strawberry, Tesco Finest, 2,5-3 spoons of sugar (English style)
Hot water, normal tea bag, dip for 2 seconds, then 1-1,5 spoon of honey (Fine quality), 2-3 spoons of sugar, and a few cl of fresh citron.
(Swedish Style, really good)
Britisth Scientists Search For Perfect Tea [news.yahoo.com]
What about doing step 2 before 1?
webindia, tried that and did not like it!
agerhart, tell me you found that on Google News :)
Ooooooh, just a quickie before I brew up myself.
Make it the same but I take the bag out before adding the milk.
Pg tips are currently my favourite (and not just 'cos PG are my girlfriend's initials);)
As a side note: this process works fine at sea level but at altitudes above sea level the boiling point of water will reduce, thus changing the whole process. I lived, for a year or so, near Isfahan, Iran, which is well above sea level and it was impossible to brew a good cuppa :(
Shak, nope, another site called Fark.
aaah Fark.com PR8 with 28,600 backlinks
Web_india> in order to infuse the tea one should pour boiling water on to the tea in order to scald it.
But of course everyone has their own personal taste and opinion.
Instant coffee on the other hand IMHO tastes better when you add the granules, sugar and milk before the water, thus stopping the water from scalding the instant coffee (unlike fresh coffee).
1. Boil water
2. Put teabag in mug - shake teabag first!
3. Pour in hot water (spoon in already)
4. Pour in a little milk (no sugar - g/f says I am sweet enough - lol!)
5. Stir for about 10-20 seconds (depends on time of day)
6. Remove teabag with spoon taking care and put the teabag in bin.
7. Remove spoon
8. Enjoy tea! :)
I presently drink a giant mug of Chinese green tea. It is called "Gunpowder" since leaves are rolled into tiny beads.
I brew it in a pre heated tea pot. I simply pour 3 or 4 cups of boiling water in it, leave it for a minute then empty the pot. I poor boiling water over 4 teaspoons of Gunpowder tea.
I drink it about 2 minutes later with no milk, sugar, biscuit or cigarette.
I dont know if it is perfect by Brittish standards, but it is for me.
It's all in the tea bag.
After years of tasting I have settled on 'Bettys & Taylors Yorkshire Tea'. Most supermarkets stock it and if you want to try before you buy they will send you a free sample [yorkshiretea.co.uk...]
One tip - the water must be boiling when you pour it over the bag.
[edited by: Macguru at 12:44 pm (utc) on Jan. 10, 2003]
[edit reason] fixed URL : - ) [/edit]
Shak, isn't it sufficient to savor the lingering bouquet of tea and biscuit? You have to layer it with tar, nicotine and other unpronounceable chemicals? ;)
|Web_india> in order to infuse the tea one should pour boiling water on to the tea in order to scald it. |
But of course everyone has their own personal taste and opinion.
I completely agree... about the personal taste and opinions that is. ;)
With the finer delicate teas you never want to scald or bruise the tea leaves if you want to appreciate their subtleties [taooftea.com], and personally I enjoy even the heartier teas brewed at somewhat lower temperatures.
I want to taste my tea... not the tea bag.
I'll gladly take Yerba Maté [specialtea.com] sipped through a Bombilla [store.guayaki.com] from a Gaucho Gourd [store.guayaki.com], a fine white tea [no-occident.com] served in a Yixing Clay Teapot [imperialtea.com], or a nice herbal tea brewed in a french press over anything in a tea bag any day. :)
|I want to taste my tea... not the tea bag. |
As I understand it, tea bags are made from the dust they sweep up off the floor, after they have processed "proper" leaf tea
Just like my Dad makes it. Good with any meal I can imagine. Oh yeah he is a hillbilly, honest to goodness.
Fill kettle up with water
throw in 8 lipton tea bags
Let it come to a boil
let cool and dump the sugar in (how much I dont know he must have the ratio of the sugar flow out of a tupperware container memorized)
Throw in half pint of ice and then the rest tea.
He put it in our bottles as babies rather than milk. Hey he was a dad, theyre allowed to make some mistakes.
|As I understand it, tea bags are made from the dust they sweep up off the floor, after they have processed "proper" leaf tea |
Not that I've ever heard of.
The first tea bags were made out of silk and their current popularity is attributed to the patenting and wide distribution of Thomas J. Lipton's "flo-through" tea bags in the early 1900's.
The History of Tea - Tea Bags and Makers [inventors.about.com]
These days almost all commercial tea bags are made from bleached fibers which is the last thing I want in my cuppa. :)
i use yorkshire tea and simply put a bag in the cup, boil up the water, pour into cup, squeeze the tea bag against the inside of the cup rapidly about 100 times with a teaspoon. give it one stir then remove tea bag and add milk.
this is somewhat unconventional because most people let the tea brew for a few minutes. i prefer it piping hot though!
|Not that I've ever heard of. |
OK its not all dust. From wilstea.com
|We aim at very high quality teas and therefore we use the very best grade of leaf possible for tea bags. Therefore we use B.O.P.F. grade leaf wherever possible. However occasionally we may add a small quantity of a Dust grade to balance if the season requires this. However we avoid dust grades wherever possible. |
Reckon that means they use quite a bit of dust
It's so simple I can do it half asleep:
1. Put water on to boil. Filtered tap or bottled.
2. Rinse out pot.
3. Place one (1) DILMAH tea BAG in pot.
4. Fill pot with still rolling boiled water.
5. Lid the pot and place in brightly coloured 60's vintage eider down tea cozy. Snap shut.
At least five (5) minutes later...
6. Very little milk in the bottom of a thrasherman's mug (= two mugs).
7. Pour tea.
can't say i've ever seen dilmah tea in asda's!
boil water in kettle with fresh Jasmine tea till whistle.
drain and 2 swirls of honey.
Boo Yah Kah!
An FYI for incywincy:
Sri Lankan firm takes on tea giants (BBC) [news.bbc.co.uk]
thanks for that link toadhall. i shall be looking out for dilmah tea!
|Reckon that means they use quite a bit of dust |
B.O.P.F. means Broken Orange Pekoe Fannings. They're referring to what they put in their tea bags... not what the tea bag itself is made of.
When they refer to "tea bags", they are referring to their bagged as opposed to loose tea offerings.
Don't squeeze the tea bag. It damages the leaves and adds more bitterness and tannins. Tea from a squeezed bag is cloudy, whereas tea from non-squeezed bags or leaves is clear and much nicer (in my opinion of course). Much better to wriggle it about in the water to get the tea-goodeness flowing.
Good quality water is also important. Sounds dumb, but if your tap water is as bad as mine (rather hard and lots of metals like aluminium) then using water out of the filter will make a much better cup of tea. This is important because bioling the water concentrates (some of) the yucky stuff. Of course I'm fussy about how my water tastes and won't drink it straight out of the tap anyway.
Dilmah tea is nice and they do a few different types, but I tend to stick to Twinings English Breakfast.
(and I'm lazy so I usually squeeze my tea bags instead of waiting for it to brew and use tap water too, but I pay for it in the taste)
I treat green teas differently than black teas. I use cooler water... either water not quite boiling (I listen to the tea kettle and turn it off when I hear the bubbles just beginning to ping inside); or else I let it cool off a little after it boils. Also, I generally brew it for a shorter time than black tea, something like 3-minutes.
I have only slight experience with Yerba Mate. As with green tea, the distributors suggest cooler than boiling water, which has worked for me. Unlike green tea, which is subtle, Yerba Mate gives a real rush. Yerba Mate sellers claim the active ingredient is similar to caffeine, but not the same, and has no caffeine-like side effects. Haven't really evaluated yet whether this is true. Dr Andrew Weil, whom I tend to trust on these things, says it's basically caffeine.
What's all this about tea *bags*? The propper way to make tea deffinitely involves loose leaves. Specifically:
1) Fill kettle with filtered water. Bring to a nice rolling boil.
2) While water is coming to a boil, warm the pot. I do this by running hot tap water until it's steaming and filling the pot with that.
3) Spoon 2-3 heaping teaspoons full of loose black tea leaves into the infuser. Exactly how much depends on exactly which region your tea cam from and your tastes.
4) When the kettle comes to a boil, pour the hot water out of the tea pot and add the infuser (filled with tea in the previous step).
5) Only now do you take the kettle off the flame, and *immediately* pour the still boiling water onto the leaves. Try to hit the infuser with the stream of boiling water as much as possible.
6) Steep 3-5 minutes, again depending on particular strain of tea and personal taste.
7) Remove infuser.
( There's also an implicit step 0: buy really good tea! )
The best cup of tea has a dollop of honey and a healthy shot of Korbel brandy. For medicinal purposes, of course. It's a curative second only to homemade chicken soup.
>>>Yerba Mate sellers claim the active ingredient is similar to caffeine, but not the same, and has no caffeine-like side effects.
Yep, no caffeine "hangovers" whatsoever, but it sure boosts you up. But yes, it is basically caffeine.
Never ever use boiling water or else you will end up with something extremely bitter. Can't be too cold either. It takes a while to master the water temp. and that is a very important task if sharing with others.
Like Dante said, you gotta drink it from the mate with a bombilla or else it just isn't the same.
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