The Art and Proper Etiquette of Afternoon Tea Book
From the book:
Making A Perfect Pot Of Tea
The round shape of the teapot was designed by the Chinese who used a muskmelon as a model. The shape is different from a coffee or chocolate pot. The rounded lower portion or body of the teapot is rounded to insure the tea leaves have the proper room for expansion during the infusion process. The lower placement of the spout on the vessel allows for the tea to be poured without interfering with the leaves.
The make a perfect pot of tea, boil fresh cold water in a kettle. Cold water is essential because it has more oxygen content and gives the tea a fuller flavor. While the water is boiling, warm the teapot with hot water. Once the teapot is warmed, pour out the water and put in the tea leaves. Use one teaspoon of tea leaves or one tea bag per cup of tea. Place measured amount of tea in a tea sock, a basket infuser, or a disposable paper tea filter. Metal should not be used. No metal should touch the tea while it is brewing. Once the water has reached its desired temperature, bring the teapot over to the kettle and pour the water into the teapot immediately. (Boiling water drops in temperature the moment you lift it from the flame). Cover the teapot with a tea cozy or place the teapot on a hotplate that is heated by a candle.
Always brew by the clock, not by the color. Every tea has its own distinct character. Different teas and herbal infusions require different steeping or infusion times. White, green, and oolong teas steep for about one to two minutes while black and chai teas and herbal infusions steep for about three to seven minutes. Steeping time also depends on several factors such as the tea family, the leaf size, and the amount of twist or roll in the leaf. Most tea merchants include brewing instructions on their labels. Every tea will taste better if it is "brewed rather than stewed."
Enjoy a fabulous cuppa,
