I'm a big tea drinker. Tea has a number of health benefits on our body, as well as beautifying abilities when it comes to the skin. I've written more about this in my post on antioxidants. As you may or may not know, antioxidants are fragile little things that should be treated carefully, how to treat them though, depends on the fruit, veg, or in this case, the tea you're dealing with.
My friend, fellow health freak, and doctor of immunology showed me how to brew my tea properly during incubation time back in med-school, and being the scientist he is, he did it with a thermometer. He had one of those long lab thermometers that he kept just for the purpose of brewing tea, more specifically, Japanese Sencha green tea.
When I found this cute Teewasser-thermometer in a tea shop in Stockholm, I had to have it, naturally. You see, Sencha green tea is a very delicate tea that should not be brewed in too hot water. The Sencha I bought needed 75-80 degrees for 2-3 minutes, hence the thermometer.
So this is what I do: For 2-3 cups of tea, I place 1-2 teaspoons of tea leaves in a pot, boil water, and wait. Sometimes, when I'm in a rush I put the water in first, and then the leaves, but I feel the tea is better when I do it the other way. As I wait I check the temperature with my thermometer. When it's around 80 degrees Celsius I pour it in, as the temp will continue to decrease as it hits the wall of the teapot. Then I wait 2-3 minutes no more no less, before pouring up my cups. Green tea should not be brewed for long as that may disrupt the antioxidant profile, as well as make it taste bitter.
So that's how I brew my tea! How about you? Any tips and tricks I should know about?