Tea
Ingredients
Directions
Prepare
Boil water in a kettle.
Pour a small amount of boiling water into a tea-steeper.
Add the loose tea to the steeper.
Pour boiling water over the tea until the steeper is slightly more than half full.
Infuse and serve
Cover tightly and let it infuse for 10-15 minutes in a hot place.
Pour the infused tea into a tea urn.
Add more boiling water at a ratio of 1 cup for every teaspoon of dry tea used.
Serve with additional boiling water for dilution as desired.
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
- Loose tea
- Provides the main flavour and aroma as its compounds dissolve into the hot water.
- Boiling water
- Extracts flavour from the tea leaves and dilutes the brewed infusion to the desired strength.
The step that matters
Cover tightly and infuse for 10-15 minutes. Covering keeps heat and volatile aroma compounds in the steeper, so the leaves extract evenly. Too short a time gives weak tea, while too long can draw out bitter tannins.
“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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