DittoI make my tea in a teapot so no squeezing required .
DittoI make my tea in a teapot so no squeezing required .
Some of my teas, like Bigelow or Eastern Shore brands, come in foil bags. Bigelow has a tag and string so I'll just pull the bag from the cup and squeeze with the empty bag, opened on the sides. Eastern Shore doesn't have a string, but I still usually pluck it out of the water and squeeze with the foil outer bag if my fingers are feeling a bit adventurous that day.Scoop the bag out in a spoon, wrap the string around the bag in the spoon and pull to squeeze out the liquid.
That is because technically it is not tea. Tea is a specific drink. If it is not cured camellia sinensis leaves then it is not tea.That's OK Dawg, Celestial Seasonings makes mostly herbal teas. Some people don't consider that real tea.
That is the question. I guess I never paid attention before, but on the box of tea I just bought it says not squeeze the bag. I wonder why? Do you have any idea?
Scoop the bag out in a spoon, wrap the string around the bag in the spoon and pull to squeeze out the liquid.
I have been buying loose tea lately: rose hip, hibiscus and oolong mostly. I mix Rose hips and hibiscus together which are very high in vitamins. I use a tea ball which I fill the bottom half to just below the threads. It is a perfect amount of tea for a rich full flavored cup of tea. My corelle mug is small maybe 6 - 8 oz. NO squeezing necessary.
I knew that! Did you know that there is a commercial tea plantation in South Carolina? Tea first came to SC in the 19700s with on and off success, but The Charleston Plantation has now been in continuous operation since 1987. We visited and took a tour, had samples, bought a package. It's tea. I prefer Harney Tea.That is because technically it is not tea. Tea is a specific drink. If it is not cured camellia sinensis leaves then it is not tea.
Tea should ALWAYS be made with boiling water.Squeezing the bags isn't bad. It's preferred at Gwen's house because she can't make a very good pot of tea, so it's best to squeeze the bags in the microwaved water.
We prefer to make the tea with boiling water in a teapot with the bags as one per cup and let it steep for three minutes off of the burner upon a trivet.
With love,
~Cat
Sorry, but I disagree. It depends on the type of tea. You would ruin your white tea, for instance, if you poured boiling water on it.Tea should ALWAYS be made with boiling water.
By the pitcher? I've been wondering about that. Like a water pitcher?Being from the south I got a laugh out of these posts. Only Dawg mentioned making tea by the pitcher. We (my household) drink lots of "brewed" tea. On rare occassions that is a cup of tea. Mostly by the gallon. But I work for the company that owns Lipton and here is the scoop. Tannins are polyphenols and their content is dependant on the type of tea. Black Tea's have the most, greens and whites are generally the least. The Phenols (Tannins) are removed during the steeping process. They produce a more astrigent, puckery taste (red wine is lots of tannins). The longer you steep the more tannins will be removed. If you squeeze at the end you tend to force out any long steeped products, of which tannins are one.