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Post by MyLadyDedlock on Jan 23, 2009 0:27:39 GMT -5
So I originally thought that tea was not of enough consequence to maintain its own thread, but I was wrong. I have discovered that tea is ever popular, especially with Regency minded folk, it would seem. So, it got me thinking about taking tea. And sadly having the misfortune of a lowly birth into a coffee drinking family, I do not know much about "tea." Is there a proper way, was there a proper way to take and make tea? Who decided this was so? How does it differ in various parts of the world? For example, I am under the impression that it is proper to take Earl Gray with lemon, not cream, but I myself love The Earl with a little white. . . . And one should not dunk a teabag as we vulgar Americans do . .  I can google this stuff for myself, of course, but it is most interesting coming from you all, whose opinion I hold in high regard>  |
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Post by Val on Jan 23, 2009 23:47:07 GMT -5
This is something I can really get into. I cater English tea parties, but I started doing my own first. And I started by knowing very little also.
I think the best way is to experience tea done properly in a tearoom. There's much more to just drinking tea. It can be an experience, of slowing down and focusing on the moment.
But if it's just the tea itself, then you can learn this online or from a book. My first book was If Teacups Could Talk, by Emilie Barnes. It gives you the basics of an afternoon tea, recipes and instructions. It also has inspirational reasons behind having tea. I read from it at my tea parties.
Tea sold in tea bags & in a grocery store are the low end of quality. If you open the bag, you'll see the "leaves" are actually just bits and pieces left over from processing loose tea. Good quality tea should be loose and in larger pieces. As it absorbs the hot water, it softens and opens up, releasing the flavor. You can still buy tea in tea bags, and I do, but from a good quality company, like Taylor's of Harrogate, Harney & Sons, and many more. My favorite is Murchie's from Victoria, Canada.
Tea is best made in a teapot because it allows the leaves to move around more. Again, I have used tea bags. If you use loose tea, don't put it in one of those small things, like metal spoons or little houses, as it doesn't allow the leaves to swell up and move around. It's best to use a tea basket or you can purchase large tea bags to put your own loose tea in.
Use fresh water from your tap. The air in it gives it more flavor. Bottled water is flat and your tea will taste flat. Bring the water just to a boil, warm your teapot with some of the hot water, pour it out, put in your tea and the water. Let it steep for 3 mins (if you like strong tea, 4 mins), then remove the tea. For a teapot the rule is 1 tsp of tea per cup of water & 1 for the pot. I use two teabags for a 5 cup pot.
Don't leave the tea in longer, or it will stew and become bitter. This is why most people don't like tea. Who would?
Putting milk, lemon or sugar in your tea is your choice. But don't put lemon and milk together. It will curdle. And don't use real cream, that will curdle. No milk in herbals either.
Herbal tea is not really tea. There are no tea leaves in it. Tea is made from the Camilla Sinesis bush. Herbals are dried plants & flowers. They used to be called tisanes.
And tea has way less caffeine than coffee.
Whether you like to drink your tea in a mug, or a teacup and teapot, a good quality tea will make it better. If you heat your mug of water in the microwave, don't put the tea in it until it's almost to a boil, then steep it 3 mins.
I could go on and on, but there's a whole lot more you can learn. Afternoon tea started back during Queen Victoria's reign but tea has been around long before that, as a staple of many people's diet.
I know mainly black tea so I can't tell you anything about green tea or white tea other than all three teas come from the same Camilla Sinesis bush but are just processed differently.
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Post by The Major on Jan 27, 2009 7:15:25 GMT -5
I am not an expert as Val is, but will share my method of making tea. How I make tea is how I read it was done in a book that was reproduced from the early nineteenth century (I can't remember which one off hand, but can assure you it was one of the servants guides or home makers books). What I describe below is the full process. Sometimes due to time constraints I modify the process to speed it up.
When on campaign I use a tin-lined copper tea kettle (but you can't tell it's tin-lined due to the 'tea seasoning') and at home I have a stainless steel tea kettle. First I thoroughly boil enough water to completely fill and pour it into the teapot to be used to heat it up, and keep the teapot near the fire or stove if possible (the theory being the more boiling water, the better and longer it will heat up the teapot). Then, like Val, I heat up more water just to the point of boil then move the kettle from the main heat of the fire or turn down the stove a bit. I use the same measure as Val, a teaspoon of tea per cup of water plus one for the pot. However, I usually steep the tea in the kettle for about 3-4 minutes. Val is right, if you steep it too long you run the risk of it getting bitter. Once steeped, I pour out the heating water from the teapot and pour the steeped tea through a teapot strainer (I prefer my original 19th century silver strainer, but a stainless mesh strainer will due at home) from the tea kettle into the teapot. When serving, I usually pour the tea from the teapot through a cup size tea strainer (again, stainless mesh will work at home but I prefer one of my silver strainers, I have a couple newer but also have a couple original 18th - early 19th century originals). I do not care for tea leaves in my cup which is why I double strain it from the tea kettle to the teapot and then to the teacup.
If I'm limited on time, such as when I'm on campaign, I will pour my tea from the tea kettle into my cup using only the cup strainer.
Right or wrong, this is how I have prepared my tea for years and find it to be quite satisfying. If someone knows of an improvement, please share.
What kind of tea? I can drink most any kind although I do not prefer herbal (as Val points out, it really isn't tea at all). I do prefer black. On campaign I tend to have more China Black than anything else. At home I don't really drink just one or two kinds, I like variety and don't usually buy the same kind twice in a row, but it is usually a black tea.
Cheerio
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Post by LadyJane on Feb 4, 2009 18:37:57 GMT -5
Tea has become a new obsession for me, although I know hardly anything about it. Like My lady Dedlock (love the name by the way), I am wondering what kind of tea was popular in different parts of the world like England, France, China, ect.? I really like white tea blends... was that drank in England in the Regency? I would love any imput on how to reasearch tea in gereral...
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Post by Val on Feb 5, 2009 0:14:15 GMT -5
I am wondering what kind of tea was popular in different parts of the world like England, France, China, ect.? I really like white tea blends... was that drank in England in the Regency? I would love any imput on how to reasearch tea in gereral... Here are some links that might help you. I can't really answer that question myself, other than black tea was the most popular in England. www.stashtea.com/facts.htm en.wikipedia.org/wiki/Tea en.wikipedia.org/wiki/History_of_tea_in_China |
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Post by MyLadyDedlock on Feb 16, 2009 0:29:06 GMT -5
The major's tea-brewing method reminds me of the Japanese tea ceremony, which is held in high regard, and is a very respected tradition in that country, as you know - it becomes more than merely people drinking tea, but a symbol of relationship and kinship, a metaphysical experience. Sorry to get so new age, but that's how I see it.
These are great posts, and very informative. Thanks for letting me peek into your private tea closets, so to speak.
Major, now I know that when you say "campaign" you are referring to re-enactment, correct? That sounds really neat!
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Post by MyLadyDedlock on Feb 16, 2009 0:30:28 GMT -5
Thank you for the complement, my dear LadyJane. :-)
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Post by The Major on Feb 16, 2009 7:00:01 GMT -5
Major, now I know that when you say "campaign" you are referring to re-enactment, correct? That sounds really neat! My Dear Lady Dedlock, Yes indeed, I refer to re-enactments when I say on campaign. But not to be confused with re-enactments where I am in garrison with my own quarters at the fort. When in my quarters I still try to prepare my tea with the best as I have all the necessities of my home. However, on campaign, where we are at the mercy of the baggage train, rations, and field kitchens, we must sometimes sacrifice a bit. Although my steward is quite good and takes good care of me and my tea. |
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Post by artemisiajolie on Feb 19, 2009 2:53:14 GMT -5
I (almost) don't want to admit this, but I have been known to use a french press (thoroughly cleaned of course) for loose tea. It strains the leaves quite nicely as I, like The Major, do not care for leaves in my cup. I do like both blacks and greens, although I think greens are a little trickier to get right; they seem especially prone to bitterness if over brewed. I'm happy to see the measurement ratios for tea:cups; I usually just guess, sometimes with unhappy results! This is another lovely site for different tea types and preparation www.taooftea.com/edu.php3?id= |
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Post by fufupuff on Feb 6, 2012 0:15:37 GMT -5
If you're interested, there is an article on the subject of taking tea in the 18th century called "Tea drinking in 18th-century America: its etiquette and equipage." by Rodris Roth. It's a little hard to get hold of, but makes fascinating reading if you can track it down. I also found just looking at 18th c. paintings of people taking tea (and there are lots) to be very helpful in getting a sense of what was involved in the ritual back then. I've actually been inspired to put together my own 18th century tea set using modern bowls and saucers, and I also splurged on a genuine antique one teabowl and saucer - though I wouldn't dare use it.
As for my personal tea preferences, steeping time is my pet issue. My housemates in undergrad used to laugh at me for actually timing the brew with an egg timer - but it does get bitter quickly after 5 min, esp if you are using several good teabags. And I'm a wholehearted Assam girl.
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Post by ladydetemps on Nov 6, 2013 11:37:03 GMT -5
I like 'builders style tea' in a mug. I prefer 'yorkshire tea' blend. Milk and one sugar. I use teabags. Boil the kettle put 1 bag in the cup. Add 1 sugar. Pour boiling water in mug so you have about 2cm left in the mug. Stir. Leave for one min while you go to fridge to get milk. Return stir one last time. Take out teabag squeezing last drop of liquid into mug. Add a splash of milk. Stir. Wait for it to cool sufficiently so it doesn't scold you and drink. Best tea I've ever had was at Betty's tearooms in Harrogate when I was on holiday. I could drink it as is without adding sugar. 2nd best tea ever was a tearoom in Bath. I make a point of having either cream tea or afternoon tea every place I visit on holiday. Sooo...what's tea like in the US? I heard a rumor you don't add milk?  |
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