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Often I hear of people boiling water then putting it on the tea bag / tea ball. Sometimes I hear of people putting the bag or ball right into the boiling water. And yet I've read other places that it's best to cool the water off from boiling temp, somewhat.
Does anyone have any exper-TEAS in this? 
Also, what's the best and easiest method for brewing bulk tea? a tea ball? or buy some kind of drip filter? if the latter, what kind?
oh you know not too hot like not so where it is boiling but like right in the middle i am sorry i dont really know how to explain it.
HOPE I HELPED a LITTLE
the water should not be boiling, but you shouldn't cool it off too much either. i'd say about 185 degrees F.
I prefer to use a tea bag when i make tea, but I have never tried anything else.
just when the water bubbles, not boiling, then put your tea into it for desired strength. and simmer or turn heat off usually 3-5 minutes
Just off the boil.
My cordless electric tea kettle just died and I want to replace it. Any recommendations?
yes i used one before i like them i would just find one at wallmartor buy a frenchpress but thats me oh and i dont know if you remember me or not but i wrote you a couple months ago needing help with some mental issues because of too much ectasy and you helped me out and i am on a spiritual path because of it and healing so thankyou for the advice …….. peace out
The most effective method to make tea continues to be a topic of fantastic discussionfor centuries. As a tea drinker of some 30 many years experienceright here is my contribution as to what makes the perfect cup oftea.
1. Often use contemporary water if achievable. Spring drinking water is finestdue to its purity and absence of additives including chlorineand fluoride which may have an effect on the flavor. if you ever use taph2o then run the tap right up until the water is cold and clean.Very good good quality drinking water is necessary for your perfect cup of tea.
2. Preferably use a teapot produced of china or earthenware.Pots created of specific types of metal including enamel silveror copper can impart taste for the water. Stainless metalis okay.
three. Warm the pot beforehand having a little warm water.
4. Add at the least one stage teaspoon for each and every cup of h2othat you are likely to add. Incorporating loose tea for the pot isthe best way for that tea to infuse correctly but various folksprefer to use a tea strainer or infusing basket forconvenience sake.
five. Pour boiling drinking water directly onto the leaves and thenstir the water just before putting lid back around the teapot.
six. Let the tea steep for in between 4 and five minutes. Ifworking with green tea three minutes is greatest.
7. Remove or strain the leaves to prevent overbrewing.
eight. The cup which you drink out of can significantly have an effect on thetaste of the tea so choose wisely. a superb top quality cup producedof china will absolutely enhance the entire tea drinkingexpertise. Stay clear of wide shallow cups which cause the tea tocool in following to no time.
9. Pour milk in to the cup very first. Ah, yes this is the phasethat causes most controversy. Lots of an argument has beenhad regarding no matter if or not it really is top to add the milk tothe tea or vice versa. I have always favored milk firstthen tea but my husband argues that it really is easier toregulate the proper amount of milk by including milkafterwards!
Now researchers have waded in to the debate and also the verdictis apparent. The united kingdom Royal Society of Chemistry (RSC)has warnedtowards the apply of including milk to tea after it’spoured. It appears that dribbling a stream of milk into warmh2o tends to make “denaturation of milk proteins” much more likely.And who would want that?! At higher temperatures, milkproteins – which are commonly all curled up foetus-like,begin to unfold and link with each other in clumps. this is whathappens in UHT [ultra heat-treated] milk, and is why itdoesn’t taste as good a new milk,” says Dr AndrewStapley, a chemical engineer at Loughborough University.It is greater to get the chilled milk massed at the bottomof the cup, awaiting the stream of very hot tea. this permits themilk to cool the tea, instead of the tea ruinously boostthe temperature of the milk.
So it’s now settled. The milk or tea 1st discussion is nowover! Umm, by some means I do not believe so!!
ten. Lastly, drink tea with out any sugar. I have to admit tobeing a reformed sugary tea drinker and you know what thatmeans. sure, I am now passionately towards putting sugar intea. As 1 that has sat on each sides in the fence I cansay that tea is so a lot far better without having sweetening. Sugaronly serves to mask the flavor of the tea. not just that tooconsiderably sugar is not fantastic for you personally and why spoil what is nowbeing recognized as among the world’s amazing wellness drinksby including sugar. When I stopped taking my two spoonfuls ofsugar in my tea it took me about 3 or four weeks to getutilized to the new style. Even so as soon as I obtained employed to it therewas no heading back.
So there you’ve got it – the perfect cup of tea!
Rodney is actually a properly recognized writer who just likes to publish about tea and connected subjects. For those who have any concerns do drop by at Theetijd