Tea Deum
Tea Deum
I am certain you have noticed our infatuation for tea and its accompanying diversions. I used to think it ironic that so many centuries’ accumulated reverence and ritual surrounded what amounted to stained water. Now I better realize that taking tea is more than a few sips—it is the choice to slow down and savor. The first cheery chortle of the afternoon kettle is a prompt to momentarily put down your work, to rest, to enjoy others’ company, to take stock of the day’s accomplishments and to regain perspective of the tasks left to do. Whether you choose the spicy hum of ginger or the whistling freshness of mint, tea is a restorative drink, calming or invigorating in turn.
Indeed, tea can be very tasty when properly prepared. I did some research to find the best way to brew and serve tea. I learned quite a bit that will help me make a better cup next time!
[Photograph from eHow]
Loose Leaves or Bags?—Tea purists shudder delicately at the idea of bagged tea; only loose leaves will do for them. Indeed, tea’s charm is its delicate and complex flavor, which can be negatively affected by tap water, plastic, styrofoam, certain metals—and, yes, tea bags. Properly packaged in an air-tight container, loose teas do provide a more pure and vibrant flavor than tea bags. Notwithstanding, tea bags are far more readily available to the casual explorer and more attractive to the budget. Some companies deliver better quality than others, so experiment. Tea bags are also more convenient to brew, as they require fewer utensils and less washing.
Water Temperature—The ideal temperature of the water varies with the type of tea. Green tea, oolong teas, and white teas should be brewed in water at 180˚ F. Boiling water would scald the leaves and produce a bitter taste. Since it is seldom convenient to use a thermometer, simply remove the kettle of water when you hear it begin to bubble, before it boils. Alternatively, bring the water to a boil, but allow the water to cool for two minutes before brewing.
Black, herbal or fruit teas should be brewed in boiling water, with the exception of the delicate First Flush Darjeelings, which should be brewed at 180˚ F.
If you are brewing a pot of tea, it is recommended that you first warm the pot by sloshing hot water in and around it. Then, add the tea and hot water to brew.
A Note—Tea’s flavor is effected by the oxygen of the water used. Always fill your kettle with fresh, cool water; don’t use water still in the kettle. Also, do not let the kettle boil for an extended period of time. The longer the water sits—and, especially, boils—the less oxygen in the water and the more bitter the tea.
Tea Leaves—If you are using loose leaves, a tablespoon is usually adequate, though the ideal amount may vary according to the kind of tea as well as the drinker’s personal preference.
If you are using tea bags, the general rule is one bag per cup, unless you like your tea very strong. Traditionally, you would also use one bag for a tea pot, but I find the flavor unsatisfactory. As Bertie Wooster would say, “Now why should the pot have only one?” We like our tea strong and use two to three bags per two quarts of water.
You should be able to reuse good-quality tea leaves or bags, though the resulting brews will be progressively weaker.
Brewing Time—Most teas come with specific instructions on brewing time; however, it is usually a matter of personal taste. Remove the leaves sooner for a weaker tea, and leave them in longer for a stronger brew. Be careful not to leave the leaves too long, however, for then the tea will spoil and become very bitter.
How Many Lumps Will You Have?—After you have brewed the tea and taken a sip, you may decide it needs a sweetener. The amount of sugar needed varies according to the kind of tea and brewing strength, as well as your personal taste. For example, herbal, “fruity,” or weaker teas will generally need less sugar than other teas.
Honestly, I have found that white sugar does the best at sweetening tea without masking its delicate flavor. (In my experience, natural sugar cane is far too strongly-flavored to be appropriate for tea. It changes the color and flavor completely.) Usually two sugar cubes or a scant teaspoon will do the trick. However, honey also does a lovely job and is vastly healthier. A teaspoon dipped in honey is enough to sweeten a cup without overwhelming the flavor. Try different kinds of honey (orange blossom, wildflower, etc.) for a different subtlety.
If you plant to chill the tea, stir in the sweetening while the tea is still warm. It will dissolve more readily.
Do You Take Cream?—Some choose to take milk or cream, and others prefer their tea without. This is generally a personal choice. Do not use cream, however, in citrus teas, as the acid will curdle the milk. The appearance and texture will be unpalatable. I would agree with many tea enthusiasts that cream masks the subtlety of the tea’s flavor; I take mine without.
A Slice of Citrus—While visiting her daughter in Germany, Queen Victoria dropped a slice of lemon in her tea and loved it! Since then, many a gentlewoman of the motherland has enjoyed a sunny slice of citrus in her cup of tea. Perhaps you would like to try this too; a slice of lemon in a cup of Earl Grey is delightfully, properly English.
We love to experiment with new flavors of tea, but these are the staples of our tea cabinet. Whether you are a new tea-taker or a connoisseur, these teas and tisanes (herbal “teas”) are sure to please the taste buds.
Chamomile: This popular caffeine-free herbal tea is made with the flowers of the chamomile plant, an herb renowned for its ability to calm the senses and settle the stomach. Combined with spearmint it makes a tasty, before-bed brew. We like Lipton’s® “Bedtime Story.”
Earl Grey: This is a popular black tea flavored with the essential oil of the fragrant bergamot orange. A very uplifting savor. Don’t get decaffeinated; it isn’t worth it!
Oolong—Choice Organic Teas supplies a pure, organic oolong tea with a subtle, toasty flavor.
Peppermint or Spearmint—We enjoy drying leaves from our herb garden. Both these plants are easy to grow with shade and moisture. Peppermint has a more intense flavor than spearmint, but both are tasty.
Spicy Ginger: This organic, caffeine-free herbal infusion by TAZO™ is a “piquant brew of ginger, green rooibos, citrus, chamomile and licorice root.” This zesty tea will warm you and set you humming.
White Tea, Island Mango and Peach—This Lipton® tea is made with white and green teas, herbs, and natural flavors. We have found it a favorite with everyone, even with those who “hate” tea. This is a fresh and fruity brew that is wonderful chilled.
Wild Sweet Orange: This caffeine-free herbal infusion by TAZO™ is a “juicy blend of lemongrass, citrus herbs, licorice root and orange essences.” This tea has an invigorating, exotic taste..
A newcomer to the world of tea may be confused by the array of unfamiliar terms. What is the difference between black, green, and white teas? What in tarnation is a gunpowder tea? (I used to think it referred to flavor.) Here are a few common ‘tea terms’ and their definitions. I hope they help next time you are puzzling over the shelves of tea!
Black Tea: tea of the most usual type, that is fully fermented before drying Contrast with Green Tea.
Blend: a combination of two or more varieties of tea
Camellia Sinensis: the tea plant, an evergreen shrub which grows in tropical or sub-tropical regions. The differences among over three thousand types of teas result from variations in the processing of harvested leaves. See Black Tea, Green Tea, Oolong, and White Tea.
Ceylon: black tea harvested in Sri Lanka, formerly Ceylon
Darjeeling: tea harvested in the Darjeeling region of India
Green Tea: tea made with unfermented leaves; pale in color and slightly bitter in taste Contrast with Black Tea.
Gunpowder Tea: green tea from China that is rolled into fine pellets which burst when infused
Herbal Tea: (tisane) an infusion made of herbs, berries or spices; not considered a true tea by purists
Oolong Tea: a dark-colored Chinese tea made by fermenting the withered leaves to about half the degree usual for black tea [origin: wulóng, literally ‘black dragon’]
Pekoe Tea: (pronounced peck-o) from Pek Ho which is Cantonese for Bai Hau, meaning the bud of the tea plant after processing. Pekoe and Orange Pekoe have come to mean the name of any whole leaf black tea that is flavored, and no longer have anything to do with the bud
Red Tea: see Black Tea Sometimes, rooibos tea, an herbal tea made from the African red bush
White Tea: unfermented tea comprised of the delicate tips and buds of the tea plant
[Photograph by Shaboo of a costume tea we hosted at our home]
Tea has always been surrounded by beauty and ritual. It somehow calls for a special spread: embroidered linens, pretty china and silver, ferns and flowers, lovely dresses, beribboned hats, nicest manners. It’s wonderful to enjoy these things when we can, but remember that tea is nice any time of day—as I have said, “when you are tired and in your cleaning clothes.” Sometimes I have had the time and energy to set up an extravagant affair; other times my siblings and I enjoy a few cups over a bare kitchen counter. I have precious memories of either kind of teatime!
[Photograph by Shaboo of a costume tea we hosted at our home]
Whether sipped between tasks or enjoyed at leisure, tea is special. It calls for slowing and savoring. Habitual tea-takers usually have a certain activity they like to pair with their daily cup: handwork projects, friendly conversation, reading or music.
Tea for Two...or Ten—We have enjoyed a great variety of teatime activities, whether we are congregated in a merry group or curled up in solitary relaxation. Here are a few examples. (Am I the only one who thinks there is a certain tea best for each occasion?)
Read Leave It To Psmith by P. G. Wodehouse. Try not to choke on your Earl Grey when you laugh over the wry English humor (the best kind!).
Daydream with music and lavender tea. Try the fancifully happy “La Calinda” by Frederick Delius.
Browse a fat book of old poetry. Try The Best Loved Poems of the American People.—or why not sit down with Longfellow’s lovely and melancholy Evangeline? Don’t forget your cup of toasty oolong.
Piece puzzles of famous artwork: Mary Cassat, James Aubdon, and Winslow Homer. Chat with your siblings over puzzle pieces and steaming cups of peppermint tea.
Write a letter or reread an old correspondence. Journal or browse through your previous entries. Sip “Wild Sweet Orange” tea.
Sort through your hope-chest or sit down with your crochet, a cozy cup of ginger tea at your elbow.
Invite all your lady-friends for a costume tea! Have them come dressed in the clothing of any historic era, or, if you are blessed with a large assortment of scarves and costumes, have them over to dress up before tea. Fill all your tea pots with an assortment of teas and provide a tasty spread of sandwiches, scones, and fruit for nibbling.
How do you enjoy taking your tea?
COMMENT ON THIS POST BY SENDING AN EMAIL TO THE HANDMAIDEN.
ELISSA said...
What a truly delightful post!! It was so much fun to read!!! I am a true ta enthusiast, and I must confess, if it weren’t for the cabinet full of tea bags that need to be finished up, I would probably never use bagged tea agin. Loose leaf tea is so, so much more aromatic, rich, and flavorful!
I found the bit about the lemon slice so interesting. I had never heard that little tidbit before! I’ll have to stow it away for later! I also must agree about white sugar in tea. For the majority of teas, white sugar is a must! For just plain black teas, such as a breakfast or afternoon tea, honey and lemon are lovely. Organic cane sugar is delicious in my favorite tea—Twining’s Lady Grey tea—because it has that sort of sweet, earthy flavor that the organic sugar complements beautifully. But for any other kind, I must have white sugar!
I haven’t taken my tea with milk in several years, since I became a true tea enthusiast, for as you say, it has a tendency to mask the tea’s delicate flavor.
Tea times have such special memories connected with them. My favorite tea times were special father-daughter time with my daddy. We found this delightful kitchen shop in a town near where we used to live, which carried jars and jars of loose leaf teas, and my father and I found our all-time favorite tea, which was a blueberry tea—a black tea, I believe. Until we moved away from that area, our teatime standby was that delicious tea coupled with moist blueberry scones (which perhaps was a bit too much blueberry... this was before I learned how to balance flavors...) and my father would spin delightful tales that will stay in my heart and memory always!!
Dear me, that was a long comment. I hope I didn’t bore you!
Your affectionate friend,
Elissa
Tuesday, August 25, 2009 12:57 PM
HANDMAIDEN said...
Oh, I am not at all bored Thank you so much for sharing, Elissa. Long comments are splendid fun!
I shall have to try lady Grey with cane sugar. It sounds scrumptious.
Thursday, August 27, 2009 04:10 PM
HANDMAIDEN said...
Somehow I forgot to mention two other favorite teas. Rishi Tea carries a tasty line of organic white tea blends. This high-quality (and artistic( loose tea is stored in double-sealed tins. It is a bit expensive, but the vibrant flavor and organic assurance is worth the occasional splurge,
The flavors we have tried are—
Plum berry: A blend of white teas combined with succulent plum and wild forest berries. It’s juicy with a deep, rub-colored infusion that’s tart, fruity, and naturally refreshing.
Peach Blossom: White teas hand blended with the natural essences of succulent peaches and tangerines. The flavor of sweet peaches is well balanced with accents of fresh citrus and white tea character.
[The descriptions are taken from the company site.]
Monday, August 31, 2009 06:30 PM
Tuesday, August 18, 2009