I haven’t done one of these in a while, what with the several trips I’ve had to both plan and participate.
- Tea Bags often contain stale tea. Loose leaf tea is often fresher and is the better choice.
- Store tea in a dry, dark place in a sealed container. The tea can be stored that way up to one year.
- Use only a ceramic or glass teapot. Metal teapots can affect flavor.
- Water matters. If you’re city’s water is highly mineralized, used bottled or filtered water.
- For the amount of tea used, 1 heaping teaspoon for every 6 oz. cup of tea, plus one teaspoon of tea for the pot.
- If you do not know what kind of tea being used, steep in hot water for at least 3 minutes, no more than 5.
- To remove tea stains, scrubs with a paste of baking soda and water.
- To flavor loose tea, store it with citrus peels, cloves, vanilla beans, or other whole spices.
- Tea bags are the better choice for a healthier cup of tea (if you’re looking to take advantage of the antioxidants). The tea in the bags are smaller and thus has more surface area exposed, ensuring the compounds can be released.
- Adding milk to tea will reduce the amount of antioxidants available.
- To make iced tea, used about twice as much tea as is needed for hot tea.
- To prevent cloudy iced tea, allow the tea to cool before putting in the refrigerator.
- If you make cloudy iced tea, add some boiling water, and allow to cool.
As always, add your own tips in the comments.