To make a cuppa, you throw the teabag in a mug, pour on the water and drink. What is there to get wrong?
So put down the kettle and read these 5 things that YOU could be doing wrong right now.
Wait, before you start, I feel compelled to admit that I was guilty of 3 of these, (Numbers 2, 4, 5 if you must know).
Are you feeling honest today? Then share which numbers apply to you in the blog comments section below.
“Match the temperature of your tea to your warm heart not a hot head”
Boiling water and tea do not go together, 100°C water burns the leaf and makes the tea bitter.
Get the temperature right and your tea will be sweeter and lighter meaning you can enjoy its many benefits more often. Our tip is to switch of the kettle when it first starts to vibrate and bubble.
“When making tea, the only thing fresher than the water should be the air.
Each time that we re-boil water we are condensing the minerals that are present naturally in water.
These minerals rise to the surface and cause a film at the top of the cup. Water was made to flow, so our tip is to always use fresh water each time in your kettle to get the most energy from your tea.
“An old tin of tea is no good for you and no good for me”
Tea doesn’t really spoil, but after about six months it starts to lose its antioxidant potency.
People often keep tea for too long and then when they drink the tea it does not have the same levels of health benefits.
Our tip is to keep a small supply of tea that you replenish often.
“Whether you watch the teapot or not, it always brews”
Tea needs space to brew. If you give it that space (in a teapot), then it gives it a rounder and full-bodied flavour.
Teabags are designed for speed, so it doesn’t matter quite so much, but loose tea needs room to brew.
Our tip is use a medium to large teapot and leave off the lid whilst the tea is brewing to provide more oxygen for the leaves.
“Quality tea needs a bag, like a fish needs a bicycle”
If you really want to release the essence of tea, then you need to let the water and the leaves interact directly.
Tea bags reduce the potency of the chemical reaction.
Our tip is to use a tea strainer and let the tea infuse for 2-4 minutes depending on the type of leaf and desired taste.
With up to 137 time more antioxidants than regular green tea bags people all of the world are switching to Matcha Tea.
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