Prepare the tea

Indulge in the pleasure of tea tasting. Here are a few tips for preparing tea, without snobbery, but with just the right amount of knowledge and skill. To those who think that preparing tea is a ritual, we prefer to remind you that a good tea is first and foremost about the teapot and water, and then a few simple rules are all that's needed.

The teapot

The most modest of teapots made of earthenware, cast iron or porcelain will do perfectly well.

Simply be sure to reserve the earthenware teapot for only one type of tea to avoid any unfortunate exchanges of flavors.

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

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

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

Water

Since 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 the water is too heavily chlorinated (the water should be odorless when boiled), then it is advisable to use spring water, 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 this way).

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 steep (the time depends on the tea but also on your taste)

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

5. After removing the tea, stir before serving.