Tea
Ingredients
Directions
Prepare and infuse
Scald the tea pot twice with boiling water.
Add the tea to the pot.
Pour in the boiling water.
Cover the pot and let it infuse by the fire for 10 to 15 minutes.
Second servings
For second servings, add fresh tea and more boiling water to the pot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tea
- Releases flavour and aroma into the water as it steeps.
- Boiling water
- Extracts flavour from the tea leaves during infusion.
The step that matters
Cover the pot and infuse for 10 to 15 minutes. Steeping time controls strength. Tannins and other compounds keep extracting as the leaves stay in hot water, so longer steeping makes the tea more astringent and bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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