There's no need to get all hoity-toity (yes, we're bringing that expression back) about it, but there is a bit of a science to brewing a proper cup of tea. Follow these simple steps and you'll never over-steep again (the horror!).
Measure Right: Tea infusers hold more loose tea than you need. Just drop in one teaspoon per (eight-ounce) cup. To make a whole pot, use one teaspoon per cup of water, plus an extra teaspoon “for the pot.”
Use Spring Water: Tap water can contain lime, iron, chlorine, and other impurities that can turn tea cloudy and bitter.
Watch Your Temps: Steep black and herbal tea in water just off of the boil, when the pot whistles. Let boiled water rest 30 seconds before pouring on oolong tea. Green or white tea should be brewed with boiled water that has cooled for one minute.
Keep Track of Time: Green and white teas, which are more delicate and have smaller leaves, steep in as little as two to three minutes. Medium to large black and oolong leaves take longer to brew, from three to five minutes. Most tea will taste bitter if it's steeped over six minutes. To steep, pour hot water over the infuser in the cup or pot; then cover with a saucer to keep the water from cooling too quickly. When you're done, remove the saucer and pull out the infuser. If you're using a tea bag, keep in mind that it won't get the same rich flavor -- even if it steeps longer.
-- The Nest Editors
May 04, 2010
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