Brewing
How you turn dried leaves into a delicious beverage is part art, part science. The brewing process is different for each style of tea, and it’s developed and changed along with the cultures of the world. It also leads to heated discussions when someone’s favorite brewing process is challenged!
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NEWSFLASH! Most Brits don’t know how to make tea!
Cor, I’m gobsmacked! The world’s gone barmy! The Telegraph, that bastion of Britishness, has declared in no uncertain terms that 80% of Britons don’t know how to make tea! Not only that, it’s scientists that say so. Scientists!
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Tea Lattes
The coffee industry would have you believe that the word “latte” means espresso with steamed milk, but “latte” just means milk in Italian. Tea lattes are every bit as much lattes as coffee lattes, and the popularity of masala chai lattes has made that point to coffee drinkers lately.
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Making traditional masala chai at home
I would never presume to tell you the RIGHT way to make a cup of tea. As I’ve mentioned so many times before, there is no single right way to do it. In this post, however, I will talk about one of the TRADITIONAL ways to make masala chai.
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Making sweet tea on demand
If my tea bar was in Georgia, sweet tea wouldn’t be a problem for me, but here in Montana, the demand for sweet tea is pretty low. Why is that a problem? Because properly-prepared sweet tea is made in advance.
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Why I Use a Tea Timer
Whether I’m having my favorite tea or experimenting with something new, I time my brew. I do the same at home, in hotel rooms, and (quite discretely) in restaurants. Why do I do this?
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Tea + sweetener isn’t the same as sweet tea
Here’s a tip for my fellow Yankees: if a Southern friend asks for a cup of sweet tea, do not hand them a glass of iced tea and a couple of packets of sweetener. Sweet tea and sweetened tea are simply not the same thing.
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The Perfect Cup of Tea part 2 (Royal Society of Chemistry)
Today, we’ll look at Britain’s Royal Society of Chemistry, and a 2003 press release they issued called How to make a Perfect Cup of Tea. I’m not sure why the RSoC consider themselves tea experts. Perhaps it’s just that they are British. That must be it.
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Making the perfect cup better?
I believe that standards organizations perform an important service. We may laugh about silly standards from time to time, but where would we be if people couldn’t agree on a standard way to make a cup of tea?
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The Perfect Cup of Tea part 1 (ISO 3103:1980)
Everybody wants to brew the perfect cup of tea. Well, except those silly coffee drinkers, but we usually ignore them on our tea blogs, don’t we? Today, we’ll take a look at what the International Organization for Standardization (ISO) has to say about it in the ISO 3103:1980 standard.
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Active vs. Passive Tea Consumption
There’s a big difference between the way tea is usually served in U.S. tea shops, and the way it’s served in Asia. I’ve been trying for a while to come up with the right words to describe it, and my friend Kory did the job for me last week.
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Why Does My Tea Taste Like Coffee?
Every coffeemaker I’ve ever used is unable to produce decent tea once it’s been used for coffee. The oils in the coffee may clean off of the glass from the carafe, but they will impregnate the plastic parts of the coffeemaker.
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Sweetening Tea with Stevia Leaf
I rarely sweeten my tea, with a few notable exceptions. That doesn’t, however, mean I have a problem with you sweetening your tea. What does bother me, however, is preparing a cup of a new and interesting tea for a guest and having them sweeten it before they taste it.
Tea With Gary 