How To Make Good Tea

I grew up thinking that tea could cure almost everything, from a bad cold to heart ache.  My mother was a firm believer in its goodness, and nothing was better than a good cup of tea with sugar and lime juice when I was cold, sniffing, or sad. 

Making the perfect cup of tea is for many a ceremony in which water and plant in unison provide us with a fragrant and flavorful brew and, many times, thanks to its many antioxidants, offering health benefits in addition to their soothing pleasure.

Tea leaves in their many varieties:  Black, green, white, herbal or oolong will  express themselves in different ways.

Below, for our health and pleasure, I have put together the advice of the experts, adding my own take here and there:

1. Always start with fresh, cold water.  Never use water that has been boiled before, the taste of water changes after boiling and boiling it twice will alter the flavor of your tea, and not for the better.
2. Using filtered water when available has been recommended by many,  but it is not a must.  Water coming from some private wells could be especially delicious.
3. The right temperature is very important, but it can be a matter of taste preference.  Pouring boiling water onto delicate teas, such as green and white, makes them bitter.

But not all of us have a thermometer to reach the perfect “hotness”.  If you do not want boiling water poured over your tea, take the kettle off just before it boils.  If you are too late and the water boils, turn the kettle off and wait for a minute or two and then pour over your tea leaves. 

Water boils at 212° and every minute we keep the kettle off the “ fire”, its temperature goes down by  approximately 10°. 

4. How do we know when the water is about to boil so we can take off the kettle? Listen and watch, it is like a musical production; the water starts softly increasing its volume as it reaches its boiling point.  Observe, it starts with tiny bubbles  increasing their  size as the water temperature rises.
5. Herbal teas, not coming from the Camellia sinensis plant, are robust plants such as chamomile, mint, rooibos, oregano, etc. that benefit from high temperatures and longer steeping times. For medicinal teas, I would follow the directions given by the herbalist or your doctor.