Prepare the tea

Indulge in the pleasure of tasting. Here are a few tips for preparing tea, without snobbery, but with just the right amount of knowledge and know-how. To those who think that tea preparation is a ceremonial affair, we prefer to remind them that good tea is above all a matter of teapot and water, and then it's just a few simple rules.

The Teapot

The humblest terracotta, cast iron or porcelain teapot will do perfectly.

Just be sure to reserve terracotta teapots for a single family of teas to avoid unfortunate flavour exchanges.

So, one teapot for classic teas, one for smoked teas, and a third for scented teas.

Note that there's no need to wash your teapot: simply rinse it with clear water and let it dry after use.

Finally, avoid tea balls as much as possible, and prefer infusers that allow the tea leaves to expand better.

The Water

Since tea is an infusion, the quality of the water is important.

But rest assured: you can prepare tea using tap water without any problem.

If the water is too heavily chlorinated (the water should be odourless when brought to a boil), then it will be advisable to use spring water, which is preferable to mineral water.

In all cases, avoid using water filters, as they tend to "flatten" the taste of the tea.

The Golden Rules

Let's conclude with the "5 golden rules" for preparing tea:

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

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

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

4. Let it steep (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.