Nov 30 2006
steeping, brewing or heaven forbid, stewing
eighth in a tea-tall-ate-ing series of Thursday posts about taking tiffin with (black) tea in the NW USA.
Thursday Tiffin #8: steeping, brewing or heaven forbid, stewing
The fantastic inter-web provides many sets of instructions on the ‘right’ way to make a good pot of black tea. These instructions fit with my cultural practice. This set of instructions provided by Betty Crocker (great name) or this set provided by a website called the ‘teatable’ are good examples. The teatable instructions are more thorough. Even George Orwell produced an 11 point set of guidelines for producing the perfect cuppa*. The BBC reports an evaluation of George Orwell’s approach, 4 excerpts:
The great critic of Hitler and Stalin, was not above a bit of teatime Totalitarianism himself, it seems. Orwell said that tea – one of the “mainstays of civilization”
the Royal Society of Chemistry (RSC) has decided to look at his 11-point formula – and rubbish a good many of his supposedly “golden” rules.
The RSC brew uses Indian Assam tea leaves, which falls within Orwell’s tight stipulations. He said no other nation’s tea made him feel “wiser, braver or more optimistic”
the RSC recommends that the perfect cup of tea made by following its formula should be drunk while reading George Orwell’s account of 1930s drudgery and vagrancy Down and Out in Paris and London
The Royal society of Chemistry goes on to suggest some improvements to the tea making process. Hooray! Chemists researching something really worthwhile that can impact so many people’s everyday life, excellent, keep it up fellows**. Study this article carefully because after we have progressed from brewing to pouring the Tea we will be returning to explore the infamous ‘milk in first’ issue in a later post. How can you contain your enthusiasm, its all tooo exciting. More tea! Back to brewing….
‘Steep’ is another term for ‘brew’, the period when the flavour from the leaves infuses into the water without ’stewing’. Stewing is when the flavour becomes too strong to be pleasant, its a fine line, 3-6 minutes is the guideline I work with. Too long and you’ve stewed the tea, adding more hot water can stew the tea. Technically this means that the tea, in hot water, has released too much tannin which makes the flavour somewhat bitter even if diluted. No. Don’t do it.
Do not assume that a NW USA person has any understanding of the critical role that brewing, not stewing, takes in getting the flavour just right.
* cuppa = common slang for ‘cup of tea’, the word tea is implied because realistically what else could you possibly want to drink from a cup? The ‘cup of’ when pronounced with a southern British regional accent sounds like ‘cuppa’.
**non-gender specific use of the word intended.
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