Tea
Ingredients
Directions
Scald a fire-proof clay pot or earthenware teapot.
Add ½ ounce of tea leaves to the pot.
Quickly pour 1 quart of boiling water over the tea leaves.
Place the teapot on the back of the range or in the top of the boiling kettle.
Steep for 10 minutes for full strength and aroma.
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
- Provide the main flavour and aroma as their compounds dissolve into the hot water during steeping.
- Boiling water
- Extracts flavour and aroma from the tea leaves and carries them into the infusion.
The step that matters
Steep for 10 minutes. Steeping time controls how much flavour and aroma leave the leaves. Too short gives weak tea, while longer steeping draws out more bitter tannins, so timing matters for the intended strength.
“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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