Golden Rules of Making Tea

Tea is a universal beverage. There is no special art in making a good cup of tea in a teapot, the only secret is to keep it simple. Tea making begins with water. The water should not be too hard or contain undesirable elements like chlorines, lead, calcium or salt, which could alter the taste of tea. It should be tasteless. Tea is highly sensitive to different qualities of water. If tap water is not suitable use mineral water or natural spring water, but always use it fresh.

The tea pot is also important. Select a tea pot with smooth inner surface of porcelain, glass or enameled cast iron. People who do not always drink the same tea, should have several tea pots on hand. Flavoured tea should be made in a glass tea pot, which retain no trace of previous steeping and will therefore respect all the freshness of a new aroma.

The right water heated to right temperature, should be poured directly on to the tea. Do not forget to warm the tea pot in advance. Use one teaspoon of tea leaves (2g) or one tea bag for each person. The water temperature should be barely simmer, at temperature of 95º-98º C. Extended boiling of water could damage tea leaves and harm aroma and flavour. Temperature should be lower for white and green tea –about 70º C. Pour simmering water on the tea, so that all tea leaves are covered. Let the tea steep for about 3-5 minutes depending on the size of tea leaf (infusion time). The tea must then be stirred before pouring out, especially when using tea bags.

In general, tea is drunk plain, without milk, sugar or lemon. Should you wish to sweeten your tea, use sugar that will not alter the taste of tea. It is perfectly acceptable to add a drop of cold milk to strong black tea. Lemmon, however, changes the nature of tea.

The storing of tea is also important in the process of tea making. Tea easily absorbs the humidity and odours of the place where it is stored. It is also affected by external conditions of light and temperature. It should not be left   in a place that is too dry or too damp. It is better to avoid contact with food or other products that might leave an odour or alter its quality (notably spices, coffee and other scented or medicinal products). The quality of tea also deteriorates if exposed to light and therefore should not be kept in a transparent container.

The proper storage requires a tea caddy, a metallic or double sealed can or other ceramic pot or sealed container; They should be clean, dry and odour free. A tea container like a tea pot, should never be used for any other purpose. Tea can be stored for a long period, provided that the above rules are followed.