How It Started

A few years back, the place I was working in had absolutely awful coffee and no alternative places to go. Industrial "Park"!

I realized that, if nothing else, brewing tea gave me a fresh hot drink instead of something sitting for hours in a pot that was never cleaned.

At first, I just used the bags. It was all I knew. But, eventually, I tried loose tea in a ball. That was better, and worked for me for a little while, but I soon was disatisfied with that: the leaves became swollen and water didn't circulate properly.

So I got a one-cup brewer. A mesh insert went into the mug or cup, I spooned in loose leaves, pour in boiling water, and 5 minutes later: tea!

Soon, store bought tea wasn't good enough anymore. I got the Upton catalog and began to order samples.

I bought and read a dozen and a half books. I lusted for, and still do, Uker's two-volume "All About Tea". (Want a surprise? Check the price for that on Alibris.)

I bought a tea-taster's kit and spent days compare one kind of Chinese Green with all the others. Then Indian Black teas - Assams, Darjeelings, you name it.

The one-cup brewer wasn't enough anymore. I got a tea-pot. Just a 3 cup pot, but it wasn't long before I bought a second one. You see, tea has to be brewed just so. It must be loose and free to dance around in the hot water, free to release all that theobromine and tastey tannins.

Because, it takes two pots to brew a brew tea; a brewing pot and a serving pot.

Boil the water, pour a bit into the brew-pot, cradle the pot in your hand until it's too hot to hold, and then pour the water into the serving pot.

Then, spoon the big, loose, leaves into the warmed brew-pot. Pause a moment, hold the pot under your nose to savor that aroma.

Then in with the boiling water and wait as the tea leaves brew. When the time is up (and don't let those leaves stew) pour the hot warer out of the serving pot and then strain the tea into the serving pot.

And then you have the kind of tea that built empires and, never again will you be satisfied with the "fannings", the scraps left over after the good stuff has been packed for shipment. That's what they put in the bags.

I bought a six-cup tea pot, with a cozy to keep the tea warm. Then a cast-iron pot for Japanese Green tea. Then a tiny clay pot for Chinese Oolong; tiny clay cups too. Next I'll buy that set for the tea-ceremony: you make the tea by whipping it!

You whip the tea.

Has anyone here tried the pu-ehr tea from China? It's fermented! The taste is odd and takes some getting used to, but once you've figured it out, a couple of cups is the equivalent of having a really great day.

Jasmine tea! White tea! Red tea!

I've been a bit OCD about this; my family and friends actually had an intervention for me. I humored them; drank their coffee-flavored battery-acid, nodded a lot, said "Hmmm!".

I went home and made myself a nice hot cuppa, Chinese green with Spearmint at 50-50. As they make in Morocco. Mellow, soothing.

What do those bean-heads know about anything? Truth is in the leaf, right?

Right now is a good time for some chamomile (not really tea, really an infusion, or tisane).

Yes! Tea time!

50percent 50percent
51-55, M
3 Responses Jun 28, 2007

Oh, this stuff goes back at least 18 years with the most intense reading and experimentation from 1996 to 2000. Still, I've only scratched the surface.<br />
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But, be warned, if you like tea and have been using bags up to now - DO NOT TRY LOOSE LEAF TEA! The difference is astonishing and you will never be able to go back.<br />
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And, tea won't spoil you. It is the worlds cheapest luxury.<br />
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Go to Upton's Tea online. Find the most expensive tea they have: "Sree Sibbari Estate SGFTGFOP1". One hundred grams is $32.00.<br />
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This makes 44 cups - 73 cents a cup. OK. So Lipton tea from bags is 3 cents a cup and I can drink that without a problem. But pleasure isn't bad as long as it is without attachment.<br />
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Now I'm thirsty.

I'm not sure what tea you're referring to.<br />
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There are several teas from India and all of them, I believe, are black, which means that they've been cured. <br />
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(Curing means that after the leaves have been separated from the plant, they are allowed to retain their natural moisture for a while and so they sort of "rot" or "ferment"; the leaves darken. Then the leaves are dried.<br />
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(Green tea is dried right away and oolong is given a partial cure. I'm not sure what makes white or other teas the colors they are.)<br />
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But tea is good for you - green, black, whatever. Enjoy, think of acres of beautiful camellia plants on sunny, rolling hills in India or China. Let it sustain you through the day on a steady energy level, rather than ride the punctuation of a double-shot of espresso. (Though I love that too.) Drink it when you're healthy or sick. It makes you sweat and release fluids in other ways as well.<br />
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My favorite is an Indian tea: Assam. Malty, it needs a drop, the merest scantest teaspoon of cream - do not insult the leaf with half and half, whole milk, low-fat, or Heaven Forbid! skim. <br />
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If you cannot bear cream, stick to darjeeling, which, by Heaven's decree, must be drunk straight. Even the smallest amount of the skimmiest of skim milks added to darjeeling will yield you a cup of warm watery milky liquid with a slight tea-scent.<br />
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Sorry, I can be a bit nutty about tea. Enjoy. ^_^

Isn't the Indian Black Tea good for warding off flus and colds??? I think I heard that somewhere!