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Oooh, tea. My favorite beverage ever. *grins*
I purchase 90% of my tea loose. Some I buy online from TeaVana or another vendor of quality teas. I also buy from a local shop who carries superb quality loose teas.
Living in the Deep South, we are surrounded by the pervasive Iced Tea, which I do indeed enjoy.... I still make it the way my mother did, loose black tea in doubled cheesecloth, in a gallon jar, sitting in the sun. Sun tea is the best way to drink iced tea, imho.
I am with RoboBlaster... I own several different teapots, each designated for a different tea. Glass, pottery, Yixing... I even have an electric tea steeper, which I usually only use for "commercial" teas.... the occasional Celestial Seasonings or Twinings flavor that catches my eye and I can't pass up.
I'm less of a purist though: I enjoy not only the teas from the camellia sinensis plant, but I also enjoy a good rooibos (African Red Bush) and herbal teas as well. I do sweeten, usually only with a touch of honey, although the Russian black requires a little milk, too, as it's stronger than coffee (I drink coffee black, no milk, if you're curious. *grins*) I've never grown tea, and rooibos doesn't do well here in the swampy, humid South. I have made teas from my own herbs, though, and my chamomile/mint blend is still one I make myself from my own herbs.
For the record, I thought I'd add the preparations for Rooibos and for herbal teas. *winks* They are really good for you.
For Rooibos (or red bush tea):
Hot Tea Brewing: Bring freshly drawn cold water to a rolling boil. Place 1/2 teaspoon of African red bush (Rooibos Red Tea) for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup, add milk and sugar to taste.
Iced tea brewing method: (to make 1 liter/quart): Place 4teaspoons of Rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.
For Herbal tea:
Start with fresh, pure water. Bring water almost to a boil in a glass pot or teakettle. *It's best not to use aluminum for herbal tea*
While your water comes to a boil, warm your teapot by swirling just a bit of hot water in it and then pouring the water out, or just hold it under the hot water tap briefly. (This is to protect the pot and keep it from cracking due to the extreme heat change)
Measure 1 level teaspoon of loose herbs per cup into your warmed teapot.
When the kettle just starts to whistle, carefully remove it from the heat and slowly pour this nearly boiling water over herbs to just below the top of your teapot. Put the lid back on and let it steep for at least 15 minutes, although more time would be best.
Swirl the teapot gently and pour through a strainer (if you like a clean brew) into your cup. You can use bamboo, cheesecloth, a coffee filter, whatever you have on hand.
For a single cup of tea, you can put tea in a teaball. Be sure to not stuff these to tightly - and let it steep for more than a couple minutes (at least five to ten for a single cup of tea).
You can use an electric percolator to brew and keep herbal tea hot for hours.
If you don't finish the pot, you can pour and strain the rest of your brew into a quart or other glass jug (if you like it sweetened, be sure to add honey while it's still warm) and refrigerate.
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“When facism comes to America it will be wrapped in the flag and carrying a cross.”
~Sinclair Lewis
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