To Hake Tea
Ingredients
Directions
Scald the teapot.
Add tea leaves to the hot teapot.
Pour in just enough water to wet the tea leaves and let it steep for about five minutes.
Fill the teapot with boiling water.
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 leaves
- Supply the flavour and aroma that dissolve into the hot water as the tea steeps.
- Boiling water
- Acts as the solvent that draws flavour compounds out of the tea leaves.
The step that matters
Pour in just enough water to wet the tea leaves. Wetting the leaves first lets them expand and begin releasing flavour evenly. Adding too much water at once can dilute the infusion and leave the leaves unevenly extracted.
“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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