vendredi 24 juin 2016


A perfect pot of tea
     The round shape of the teapot was designed by the Chinese, who used a musk melon as the model.
     To brew a perfect pot of tea, boil fresh, cold tap water in a kettle. (Cold water is essential because it has a greater 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. Use one teaspoon of leaves or one tea bag per cup of tea. Some people like to add one extra for the pot. Once the water is boiling, bring the teapot over to it and pour it in the teapot immediately. Boiling water drops in temperature the moment you lift it from the flame, so by bringing the teapot to the kettle rather than vice versa, you have the hottest water possible. Let the tea brew three to five minutes. For reliability in flavor, always brew by the clock, not the color. Serve hot.

Iced tea
Makes 8 12-ounce glasses
(with ice)
     Iced tea was invented in 1904 at the St-Louis World Fair by an English tea merchant who was there to introduce Americans to Eastern teas. It was a hot day and fairgoers bypassed his pavillon for those who served cold drinks. In desperation, he poured his tea into ice-filled glasses. It was an instant hit, and has remained so.
  • 2 quarts cold, fresh tap water
  • 12 tea bags (your choice)
     The rule of thumb when making iced tea is to use 50 percent more tea then when making hot tea. This amount of tea gives you a flavor that is not diluted despite melting ice. Pour 1 quart of water into a saucepan and 1 quart of water into a 2-quart pitcher. Heat the water in the pan until boiling. Remove the pan from the heat, add the tea bags to the pan, and let sit for 10 minutes.
     Remove the tea bags from the pan and pour the tea concentrate into the pitcher of cold water. Cover and refrigerate until cold, approximately 2 to 3 hours.
     Because of tea solids, tea made this way sometimes becomes cloudy. The flavor isn't affected, but if this bothers you, pour a small amount of boiling water into the tea. This should clear it up.

Sun-Brewed Iced Tea
Makes 4 12-ounce glasses
(with ice)
  • 1 quart of cold, fresh tap water
  • 6 tea bags (your choice)
  1. Place the cold water in a glass container.
  2. Put the tea bags into the water.
  3. Cover and set out in the sun for 2 hours.
  4. Serve over ice or refrigerate until ready to use.

Mint Tea Juleps
Makes 4 12-ounce glasses
  • 6 tablespoons sugar
  • 6 tablespoons water
  • 12 large mint leaves, approximately (depending on your personnal taste)
  • Sun-Brewed Iced Tea, chilled
  • 4 straws
  1. Put the sugar and the ater in a small pan and bring to a boil ; continue to boil for 2 minutes, remove from the heat and cool to room temperature.
  2. Fill 4 12-ounce glasses halfway with ice ; tear mint leaves with your fingers and put them over the ice (3 leaves per glass).
  3. Spoon 2 tablespoons of sugar into each glass.
  4. Pour iced tea into the glass, filling it ; stir.
  5. Place a straw in each glass and serve.