Interested in starting to add a few cups of tea to your daily liquid intake? The health benefits of doing so are myriad, and I discussed a few of them in a previous article that outlined health effects by types of tea.
Tea Brewing and Equipment Guide
That being said, most health professionals recognize the amazing medicinal qualities of the various teas available. But you have to brew correctly, not only to get the best taste, but also to reap the most from those potential health advantages.
In this article, we will be covering all the basic equipment you will need to include the best teapots to purchase as well as how to choose a proper kettle.
We will also explore the correct method for brewing whichever type of tea you choose. I want to state first, though, that this article is specifically geared toward learning how to brew loose leaf.
If you plan to make the jump to becoming a religious tea drinker, you need to forget about tea bags altogether.
Loose leaf tea will consist of either entire leaves of the smaller size, big pieces of the larger leaves, or sometimes a combination thereof.
Tea bags will contain tiny pieces of leaves or what are known as “fanning,” basically a dust.
While this may ensure that the drink brews more quickly, it will also lack the subtlety and complexity of the beverage when made from loose leaf, and will also have a harsher flavor.
Additionally, most loose leaf varieties can be re-steeped for multiple uses, something that you simply cannot do with most bags.
Get Set Up
I like to set out my cup or mug and get the leaves ready before I worry about getting my water ready. That way, once the water is at the correct temperature, I don’t have to rush around, hurrying to finish my prep before the water gets too cold.
First, you need to know how much tea to use.
The following measurements are for an 8-ounce serving. If you prefer your beverage on the stronger side, use the larger serving size.
For white tea, you will need 1-2 teaspoons to make hot tea and 2-4 teaspoons if you’re making iced. Green, oolong, or black varieties require 1-1 ½ teaspoons for hot and 2-3 teaspoons for iced.
For Mate, Rooibos, or herbals like peppermint and lavender, use 1 ½-2 teaspoons of loose leaves or buds for hot and 3-4 teaspoons for iced.
Steeping Equipment
You have a few choices when it comes to how to get your leaves ready to steep.
The first is to simply put the desired amount of tea leaves directly into your cup. Yes, you’ll be drinking the leaves themselves, but apparently for some folks this is not an issue.
Supposedly, the majority of the leaves sink to the bottom of the cup anyway and will be left behind with the dregs of the drink. Personally, I don’t like the idea of getting a mouthful of leaves.
Alternatively, your last option is to purchase a tea ball or infuser, or use a small strainer held over the cup to catch the leaves while you’re pouring.
You can get a ball or infuser that is just for your cup as well, and then you can pour the water directly from the kettle into the cup and bypass the need for a pot altogether. This is nice if you’re just brewing for yourself the majority of the time.
Heat Your Water
Okay, you’re all set up. Now, if you’re a novice tea drinker, you may be under the impression that all you need to do is boil the water and pour it right over the leaves.
Interestingly, there is not a single type of tea that should be made using water at boiling temperature.
Based on the type you’re brewing, you’ll need to heat water to a very specific temperature to get the best tasting cup from that particular type.
I would recommend investing in a digital, instant-read kitchen thermometer if you plan to drink tea on a regular basis. You’ll be able to tell when the water reaches the precise temperature right away.
For both white and green varieties, the recommended water temperature is 175°F. If you drop a couple of ice cubes into boiling water, it will lower the temperature to approximately that mark right away. It doesn’t take much longer though for it to drop to 175 on its own, and the thermometer is mighty handy for judging this.
Of course, you could always time how long it takes to get to the right temperature, and thereafter simply use a timer to alert you when the water has reached the mark.
Oolong and black varieties should be steeped at 195°F. Black varieties can even handle water as hot as 205°F.
The hottest water should be used for any of the herbal choices, including Mate and Rooibos. Then, you’ll be using water at 208°F.
Heating Equipment
For heating water, you can either use a tea kettle on the stove, or use an electric water kettle.
Obviously, an electric kettle will cost you more money. But if time is of the essence for you, it will save you 5-10 minutes. The electric kettle will boil water in as little as 5 minutes, whereas a stovetop model takes 10-15 minutes.
Most folks who regularly consume this fine hot beverage, including those in the UK and tea drinking parts of Asia such as China, Japan, and Korea, normally opt for the electric kettle. If tea is a part of your regular routine and you drink several cups throughout the day, it might make more sense to invest in an electric kettle.
The Cuisinart model shown above would be perfect for you because it has different temperature settings for different varieties of tea, crucial for getting a great brew.
If you enjoy the ritual of tea-making as much as I do, you may prefer to take the extra time and use the stovetop version. I love the pretty stainless steel kettle sitting on my stove, and the whistle it makes when it’s ready.
Unfortunately, quality kettles are very hard to find at any price. They are ALL made in either China or Indonesia by manufacters who are just trying to cut costs, and they sacrifice quality while doing so.
There is absoluately no need to go expensive here – purchase a moderately priced one and expect to junk it in under 5 years, or search secondhand stores to see if you can find an older one. The Chef’s Secret brand’s kettle appears to be the best of the lot if you want to buy new. However, I’m not a 100% certain if it works with induction ranges.
Source: https://www.kitchenkite.com/
