Triple
Aspect Herbs
Harmony of Body, Mind & Spirit
to Achieve Perfect Health Family Business Since 1995
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Harmony of Body, Mind & Spirit to Achieve Perfect Health Family Business Since 1995 |
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The Perfect Tea Time So how can you introduce tea into your life if you haven’t already done so? Tea can, of course, be taken at any time of the day; begin at breakfast with an awakening brew such as Ginseng, a black tea such as English Breakfast or Ceylon, or a refreshing mix such as Lemon Grass and green tea. Then before bed, enjoy a cup of soothing chamomile, a favorite of Peter Rabbit. However, Henry James said – and rightly so - in Portrait of a Lady: “There are few hours in life more agreeable that the hour dedicated to the ceremony known as afternoon tea.” It is an elegant but inexpensive way to entertain friends, whether you make it formal or casual, with a single friend or a group, outside or in, with a light snack or hearty meal. The ritual of afternoon tea is a civilized and well earned break from a hectic lifestyle; it is also worthwhile gifting yourself with the solitary pleasure. Keep a special pot and cup just for you, indulge in a favorite cake or cookie and curl up in a comfortable place with a book, some soft music and the cat. Or just sit and inhale the wonderful aroma of your chosen brew while meditating for a few minutes. Bliss! Afternoon tea is served between 3 and 6 pm. The earlier the hour, the lighter the food; “High Tea” is more of a dinner with heavier cooked dishes. One of the best things about preparing an afternoon tea, is that you probably have most of the ingredients in your kitchen; bread, butter, jam and the fixings for scones (see below). If you really want to do it properly, plan ahead for a tea party with friends, and send out invitations. Prepare your food as close to the arrival time as possible to ensure freshness; it’s always wonderful to greet your guests with the delicious smell of freshly baked scones, and serve them still warm from the oven. Accompany them with fresh strawberries and cream, or strawberry jam. “Finger” foods are the general rule, as they are easy to eat, especially if you are not sitting at a table. Have a couple of types of sandwiches – they should be small and dainty, on thinly cut bread – and a selection of cookies and/or a cake. Sometimes a light desert is also served, often made with fruit. A three-tiered cake stand is perfect for the food. If you are planning on having an open fire, try toasting crumpets on long forks. Serve your tea in the living room from a cart or individual small tables; if you have a large gathering, however, it can be served a large table. Always use a pretty cloth and napkins – no paper! China tea cups and saucers are a must; no heavy mugs today. If it is summer time you can take your party outside, but beware of hungry insects. Have some gentle music in the background; many tea rooms have a harpist or pianist playing and these are ideal to create a soothing atmosphere. You will need a teapot, an additional kettle of hot water for adding to the pot, a jug of milk, a plate of lemon slices and a bowl of sugar. You’ll also need a tea strainer and small dish to rest it in – absolutely NO tea bags. And now for the most important ingredient – the tea! But which type? There are many varieties of tea and it can be confusing trying to decide which to serve. The flavor depends on the altitude of the plantation, the soil conditions, the weather, when it is harvested and the final process of blending. There are three main types of tea (not including herbals which are known as tisanes) – green, black and oolong. Always try and use the best quality tea that you can afford. So: your friends have arrived, the atmosphere is set with a fire crackling away and relaxing music, your scones are baked, your table is set with your pretty china … just what IS the best way to serve the brew? There are rules, I hear you ask? Most definitely. I would suggest that you offer two types of tea – caffeinated and caffeine free – it is possible to find teas such as Earl Grey or Green tea without caffeine, and of course, all pure herbal teas are caffeine free. This being said, you will need 2 teapots. You must start with fresh cold water and avoid using any unused water a second time. When it is hot (but not yet boiling), pour a little into your pots and put the kettle back to boil. Try not to use metal teapots as the metal can affect the flavor. Swirl the hot water gently around the pots to warm them and then empty. This will keep the tea hotter longer. The amount of tea used is a matter of personal choice; a general rule is one teaspoon for each cup to be poured, the maximum being the maximum amount of cups the pot will hold. However, if using a strong tea, experiment with what tastes best; you don’t want your tea to have a “stewed” taste. Put the lid on the pot and let it stand while waiting for the water to finish heating, which allows the heat from the pot to begin drawing the flavor from the leaves. When the kettle is ready, pour out the water from the pot and take the pot to the kettle. Now – to boil or not to boil? That is indeed the question. Most of us Brits grew up learning that water should always be at a rolling boil to make tea; when you take the kettle from the heat, the water will cool at one degree per second and this is why you take the teapot to the kettle. This is perfectly fine for the heartier black teas upon which I was raised, but is rarely required for finer teas. A temperature guide can be found below; try and follow it using a cooking thermometer, but don’t worry too much if you don’t rigidly adhere to it. I have seen teapots with a thermometer built in – a very handy device. Put the lid on the pot and let the tea steep; again refer to the guide below. Use a strainer when pouring the tea into the cups unless you intend to do tea leaf readings, and serve with milk, sugar or lemon as desired. Any water that is not used, immediately pour off before using the leaves a second time, as allowing the leaves to steep too long will result in a bitter taste. This should definitely be done with the green teas – for example, Jasmine Pearl tea can be used up to 4 times before discarding the leaves. White Tea : 175–185F (79–85C) – steep 30 seconds for 1st infusion, one minute longer for 2nd Green Tea : 185–190F (85–88C) – steep 30–45 seconds for 1st, one minute longer for 2nd Oolongs : 180–185F (82–85C) – steep 1–3minutes for 1st, 2-4 minutes for 2nd Black Tea : 195–205F (90-96C) – steep 2–5 minutes for 1st, 3-6 minutes for 2nd Pu-erhs : 212F (100C) rolling boil – 3-5 minutes for 1st
And there you have it. All you have to do now is sit back, help yourself to scones or crumpets oozing with butter, sip on your brew in the time honored tradition, and have yourselves a gabfest!
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