Prepare the tea

Let yourself be carried away by the pleasure of tasting. Here are some tips for preparing tea, without snobbery, but with just the right amount of knowledge and expertise. For those who think that preparing tea is a matter of ceremony, we prefer to remind you that good tea is, above all, a matter of a teapot and water, and then a few simple rules.

The teapot

The most modest teapot made of terracotta, cast iron or porcelain will do the job perfectly.

Just be sure to reserve the terracotta teapot for a single family of teas to avoid any unfortunate exchanges of flavors.

So one teapot for classic teas, one for smoked teas, a third for flavored teas.

Please note that there is no need to wash your teapot: simply rinse it with clean water and dry it after use.

Finally, avoid tea balls as much as possible, and prefer filters which allow the tea leaves to develop better.

Water

Tea is an infusion, therefore the quality of the water is important.

Rest assured, however: you can prepare tea using tap water without any problem.

If it is too highly chlorinated (the water should be odorless when brought to a boil), then spring water should be used, which is preferable to mineral water.

In any case, avoid using water filters, they tend to "flatten" the taste of the tea.

The golden rules

Let’s finish with the “5 golden rules” for preparing tea:

1. Scald the teapot (the tea releases its aroma more easily).

2. Put one teaspoon of tea per cup plus one for the teapot.

3. Pour the simmering water over the tea, respecting the temperature according to the type of tea.

4. Let it infuse (the time depends on the tea but also on your taste)

For semi-fermented teas, about 7 minutes
For whole leaf teas, about 4 minutes
For broken leaf teas, about 3 minutes
For green teas, about 2 minutes

5. After removing the tea, stir before serving.