Brewing

Sometimes Simple is Best

Tea is an extremely economical beverage, only requiring about one well-rounded teaspoon of tea for 8 ounces of hot water.  Loose tea delivers optimum flavor, because the leaves are allowed to fully expand in the water while steeping rather than remain restricted in a tea bag.

Methods for brewing tea can include the use of an infuser, tea ball, teapot with basket, fillable t-sac, or French press.   The general idea is to allow the infusion to steep for the appropriate time, at the right temperature, and correct tea to water ratio, and then remove the leaves from the beverage when it is ready to prevent over-steeping.

Water should be just off the boil for black teas and herbal tisanes. These infusions can steep for up to 5 minutes.  Because green tea can taste too tannic or bitter when over steeped, the water temperature should be closer to 180 degrees Fahrenheit, (allow boiling water to sit for one minute) and the steep time should be limited to 3 minutes.

Masala Chai

Quick Chai

• Use one rounded teaspoon of Masala Chai per cup.
• Pour pure boiling water over bulk tea.
• Steep 10 minutes.
• Add honey or sugar and milk to taste.

Traditional Chai
makes 2 cups

• 1 cup milk*
• 1 cup water
• 2 rounded tsps. Masala Chai
• 2 tsps. honey or sugar, or to taste
• Bring milk and water to a boil.
• Add Masala Chai and lower heat.
• Simmer for 5 minutes.
• Remove from heat and steep 10 minutes.
• Filter into cups.
• Add sweetener of your choice.

*Subsitute soy or rice milk for cow’s milk if desired