The perfect cup of tea
In our ongoing conversation about the world’s second-most-consumed beverage—tea—we noticed a lot of discussion over how to make the perfect cup of tea.
Opinions vary greatly, but this is for sure: people are passionate about their brew. George Orwell, who gave the world "1984" and "Animal Farm," also gave us an instructional essay called “A Nice Cup of Tea.”
In his short work, he laid the foundation for his ideal version of the drink. Here are Orwell’s 11 Golden Rules:
1) One should use Indian or Ceylon tea. Not tea from China.
2) Tea should be made in a teapot.
3) The pot should be warmed beforehand, over direct heat.
4) Tea should be made strong. For a one-quart teapot, use six heaped teaspoons of tea.
5) The tea should be put directly into the pot. “No strainers, muslin bags or other devices to imprison the tea.”
6) Take the pot to the boiling kettle.
7) Stir the tea after making it.
8) Drink out of a tall, cylindrical cup. No shallow cups.
9) Don’t add milk that is too creamy.
10) One should pour the tea into the cup first, not the milk first. [Orwell maintained that this was the most controversial of his rules].
11) No sugar!
Well, Mr. Orwell had his points, though we are sure many a tea drinker would beg to differ with his instructions.
Locally, the Vintage Tea Leaf tearoom in Long Beach advocates the following tea steeping times to allow for maximum flavor:
Tea Steeping or Infusion Chart
Green teas: 1 to 2 minutes
Oolongs: 1-1/2 to 2-1/2 minutes
Black teas: 3 to 4 minutes
Chai: 5 minutes
Herbals: 5 to 7 minutes
White teas: 7 to 8 minutes
Tisanes: 7 to 9 minutes
The 12-year old Long Beach shop also reminds drinkers: “If your tea is too strong, decrease the amount of tea that you use; if it is too weak, increase the amount of tea. Do not change the infusion time to change the strength of the tea.”
A clever point.
Tea is both ceremonial and simple. Elegant and plain. From Russia to Japan, from India to Morocco, every culture has its own way of preparing, serving and drinking.
What’s your tea story? What’s your idea of the perfect cup?
--Lori Kozlowski
Photo credit: Al Seib / Los Angeles Times
Orwell has a British bias with the Indian Tea. Having recently opened a teahouse in Downtown LA, siptea, I have done lots of research. First you need good water, with minerals, not distilled. You need to heat the water to different temperatures depending on the tea, and the steeping times also will vary with the tea. We weigh the tea so we get the right amount. I don't put anything in my tea, not sugar or milk, but that is were personal preference & the art comes into tea. You can play with all the factors and what you add.
Posted by: Laura Stewart | February 03, 2009 at 05:08 PM
Hot, sweet, milky tea, served the Irish way. Heaven! A bit of hot buttered toast on the side doesn't hurt either.
Posted by: Cait | January 30, 2009 at 06:07 PM
Heh, I wonder how Mr. Orwell will react to the whole boba trend (though I guess the massive amounts of sugar will automatically turn him off.)
Posted by: H.C. | January 30, 2009 at 05:01 PM
My Japanese friend practically committed hara kiri when I boiled the water before making green tea. So now I know that boiling water is too hot for the tender leaves.
Posted by: susan c | January 30, 2009 at 01:07 PM
the fact Orwell's tea dogma's are even MENTIONED is pretty upsetting.
No tea from China? Are you KIDDING me? Where else are you going to find oolong and pu-er?
Posted by: TonyC | January 30, 2009 at 09:18 AM