"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Non-alcoholic Drinks
Click Here to Login
Thread Tools Display Modes
Old 01-17-2005, 09:10 PM   #21
Join Date: Jun 2004
Posts: 1,018
My apologies Ishbel, I didn't mean to suggest that!

Great Britain has been drinking tea like that for hundreds of years, and isn't apt to change anytime soon...

Its us goofy colonials that have the different tastes...no doubt stemming from pioneering days, when there wasn't necessarily a source of milk by winter (too cold for the cows!), or in the Great Depression of the '30's, when milk would be "reserved" for the youngest child or children...

Anyways, can I "accurately relate" that it was a long time ago that my grannies told "me" that?

Lifter is offline   Reply With Quote
Old 01-30-2005, 01:24 AM   #22
Senior Cook
Darkstream's Avatar
Join Date: Sep 2004
Posts: 287

I am astounded that so many grown people cannot make a pot of tea.

Ishbel's procedure (apart from the milk) is the correct one.

You should add nothing to a green tea.

Darkstream is offline   Reply With Quote
Old 02-04-2008, 02:57 PM   #23
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Originally Posted by GB View Post
I am just learning myself. For me it is taking a lot of trial and error. I just re-watched Alton Brown's show on tea and he had a lot of helpful info. I hope I am giving correct advice here so if anyone nows different then please feel free to correct me.

Alton said that for Black teas the water should be hotter than for green teas. He gave the temp ranges, but basically said that for black teas you should bring the teapot to the kettle and for green teas bring the kettle to the teapot (give the water time to cool).

He also said not to use the tea balls, but to just put the leaves right into the pot. They need room to expand. Then when you pour the tea just pour it into the cup through a strainer.

Another thing he said was about measuring tea. He said that the reason a teaspoon is called that is because it is a good measurement for one cup of tea. He was not talking about a measured teaspoon, but the actual spoon you will put in your cup to stir it if you are using milk or sugar or anything.

Again I am far from an expert on this. I am just regurgitating what I saw on TV. I have tried his methods and have had to tweak them to my liking, but at least it is a starting point.

Oh one other thing he said was to pout the water directly on the leaves. Don't put the leaves in after the water.
I like to preheat my teapot, with hot water, while the other water is boiling in a pan or kettle. Especially if it is cold in the room, I don't want the teapot to crack.
LadyCook61 is offline   Reply With Quote
Old 07-29-2013, 12:03 PM   #24
Head Chef
tinlizzie's Avatar
Join Date: Nov 2009
Location: SW Florida
Posts: 2,007
I'm bumping this old thread because I was looking for instructions on how to make a decent pot of tea. This is thanks to a movie I just saw, "All This in Tea," which follows an American tea importer to China and documents his efforts to buy teas directly from the farmers rather than going through a middleman. Anyway, this morning I went to Kim Orient Mart and bought two tins of tea...a small tin of Pu-Erh tea, which I think is maybe a fermented tea, and another larger tin of Oolong Tea. The posts in this thread make brewing sound simple and foolproof, qualities I look for in instructions.

I noticed that BuckyTom was a 'consultant' early in the thread. Maybe we can use this as bait and flush him out with a subject he's weighed in on in the past.

Any hints, corrections, etc. for me?
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 07-29-2013, 12:36 PM   #25
Assistant Cook
chrismcphee's Avatar
Join Date: Mar 2013
Location: Brampton
Posts: 40
As said above, Ishbel got it right. Loose leaf tea in the warmed teapot, 1 per cup & 1 for the pot, let stand for 4 minutes, stir, pour through a strainer.

If I'm just making 1 cup for myself then I'll use a single cup steeper which allows the tea leaves to expand. Again, 4 minutes, and add to the cup which ALREADY has the milk in.

My sister is visiting from the UK next week and already has my order of Lancashire Tea packed in her bags! Can't wait.
chrismcphee is offline   Reply With Quote
Old 07-29-2013, 01:45 PM   #26
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,598
I have a Brown Betty teapot. It even has the little lip inside to catch those pesky leaves. But I also have a small nylon tea strainer for the pouring. I don't like the metal ones. It is not the prettiest teapot, but it sure make a great pot of tea.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-29-2013, 02:43 PM   #27
Head Chef
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I use Yorkshire Tea teabags. Lovely stuff.
Gravy Queen is offline   Reply With Quote
Old 07-29-2013, 04:10 PM   #28
Certifiable Executive Chef
Janet H's Avatar
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,588
lovely video....

Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 07-29-2013, 04:38 PM   #29
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,697
Send a message via Skype™ to taxlady
I have this teapot from Ikea:

It works great for loose tea or tea bags.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-29-2013, 05:45 PM   #30
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,694
Did somebody say teapot??? I have 1 or 200 of those hanging around and yes, I have and do use all of them.

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
So what's the proper bone to water ratio for a great broth? siniquezu Soups 18 12-19-2004 05:23 AM
proper ethnic name for a hungarian dish? zenzin International Cuisines and Ethnic Cookery 4 09-05-2004 08:04 AM
Proper Pizza jacquesmontoya Pizza & Focaccia 13 06-17-2004 02:43 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.