How To Make Perfect Tea

As a tea drinker of some 30 years experience here is my contribution as to what makes the perfect cup of tea. The best way to make tea has been a subject of great debate for centuries.
Good quality water is essential for the perfect cup of tea. If you use tap water then run the tap until the water is cold and fresh. Spring water is best due to its purity and lack of additives such as chlorine and fluoride which can affect the taste. Always use fresh water if possible.

1.
2. Preferably use a teapot made of china or earthenware.
Pots made of certain types of metal such as enamel silver
or copper can impart flavor to the water. Stainless steel
is okay.
Warm the pot beforehand with a little hot water. 3.
4. Add at least one level teaspoon for each cup of water
that you are going to add. Adding loose tea to the pot is
the best way for the tea to infuse properly but many people
prefer to use a tea strainer or infusing basket for
convenience sake.
Pour boiling water directly onto the leaves and then stir the water before placing lid back on the teapot. 5.
6. Let the tea steep for between four and five minutes. If
using green tea three minutes is best.
Remove or strain the leaves to avoid overbrewing. 7.
8. The cup that you drink out of can greatly affect the
taste of the tea so choose wisely. A good quality cup made
of china will definitely enhance the whole tea drinking
experience. Avoid wide shallow cups which cause the tea to
cool in next to no time.
9. Pour milk into the cup first. Ah, yes this is the step
that causes most controversy. Many an argument has been
had concerning whether or not it is best to add the milk to
the tea or vice versa. I have always preferred milk first
then tea but my husband argues that it is easier to
regulate the right amount of milk by adding milk
afterwards!
Now scientists have waded into the debate and the verdict
is clear. The UK Royal Society of Chemistry (RSC)has warned
against the practice of adding milk to tea after it is
poured. It seems that dribbling a stream of milk into hot
water makes "denaturation of milk proteins" more likely.
And who would want that?! At high temperatures, milk
proteins - which are normally all curled up foetus-like,
begin to unfold and link together in clumps. This is what
happens in UHT [ultra heat-treated] milk, and is why it
doesn't taste as good a fresh milk," says Dr Andrew
Stapley, a chemical engineer at Loughborough University.
It is better to have the chilled milk massed at the bottom
of the cup, awaiting the stream of hot tea. This allows the
milk to cool the tea, rather than the tea ruinously raise
the temperature of the milk.
Umm, somehow I don't think so!! The milk or tea first debate is now over! So it is now settled.
10. Lastly, drink tea without any sugar. I must admit to
being a reformed sugary tea drinker and you know what that
means. Yes, I am now passionately against putting sugar in
tea. As one who has sat on both sides of the fence I can
say that tea is so much better without sweetening. Sugar
only serves to mask the taste of the tea. Not only that too
much sugar is not good for you and why spoil what is now
being recognized as one of the world's great health drinks
by adding sugar. When I stopped taking my two spoonfuls of
sugar in my tea it took me about three or four weeks to get
used to the new taste. However once I got used to it there
was no going back.
So there you have it - the perfect cup of tea!
Lorraine Bevere is the webmaster and operator of FOG
Tea
For questions or comments about this article, please visit: which is a premier source of information about tea.
http://fogtea.com

Extracting the Facts About Green Tea Extracts

So most of your experience with extracts is in baking …then you notice green tea extract as a liquid and wonder what it actually is, how it is made and how it compares to brewing a tea using a bag and hot water.
Green tea extract as a liquid is often produced as a result of an extraction process where by the fresh or dried tea leaves are immersed in an extraction fluid or what is technically called a menstruum and agitated daily for a 2 to 4 week period. The menstruum is a fluid that is designed to pull or draw out from the green tea leaves the active constituents leaving behind the cellulose and the fiber. A menstruum will more than likely have a solvent such as alcohol as part of the solution.
Solvents are selected for their ability to soften and break down the plant to facilitate optimal extraction of the active and beneficial constituents. Digestible solvents include water, alcohol, glycerine and vinegar. Non-digestible solvents can be very efficient but are hard to remove after extraction without damaging important and beneficial plant constituents. Still, traces of these non-digestive solvents are left behind regardless of efforts undertaken to remove them. Therefore, many consider them to be a poor choice for an herbal extraction.
The most popular and effective solvent is organically grown, distilled corn grain alcohol. A very popular menstruum is made by mixing this corn grain alcohol with filtered spring water. The raw herb material is often prepared in some way for immersion in the menstruum. The formal term for this preparation is the comminution of the herb material.
Comminution usually involves grinding the fresh undried tea leaves into a wet mush or the dried herb into a grind of course powder. Once the herb material is saturated in the menstruum it undergoes a process of maceration.
Maceration is from a Latin word which means to soften. This maceration process involves allowing the mixture of herb and menstruum to be agitated daily as mentioned before for a period of about 2 to 4 weeks. The final step is a process of separating the liquid from the spent herb material and an additional step of filtering out any small plant particles from the liquid extract.
This herb to menstruum ratio of 1:1 would result in a 1:1 herbal extract. Thus an extraction resulting from a process utilizing an herb to menstruum ratio determined the classification of the resulting herb extraction. For example: 1:1 means that there is equal part herb and equal part menstruum mixed together that makes up the resulting extraction.

Before the advent of new technological advances in extraction processes, it used to be that the herb to menstruum ratio is expressed as two numbers with a semicolon in the middle.
However, as mentioned there have been technological advances in the processes used to produce herbal extractions. At this point different makers of herb extractions may add additional processes in their production that remove alcohol or water with low heat or hydraulic machinery which can further concentrate the resulting liquid extraction. How the resulting herbal extraction is then classified can depend on the original herb to menstruum ratio or how concentrated it has become as a result of post extraction processes.
Herbal Solutions for Healthy Living offers the following guide for classifying the resulting liquid extraction according to the Herb Strength Ratio. The example that is offered is as follows: An herb strength ratio of 1:1 would mean that 1000 grams of raw herb produced 1 liter of liquid herb extraction. An herb strength ratio of 1:5 would mean that 1000 grams of raw herbal material produced 5 liters of a liquid extraction.
This reference then offers the following as a guide for classifying the liquid herbal extractions according to their degree of concentration or herb to strength ratios.
A tincture is classified as having an herb strength ratio of 1:5, a saturated tincture has a ratio of (1:3), fluid extract (1:1), and a solid extract (2:1) or greater. Some say a solid extract should have an herb strength ratio of 4:1 or greater.
The process of removing the alcohol and water or the components of the menstruum to concentrate the resulting liquid extraction is also used to make the alcohol free extracts.
Some makers claim they can remove virtually all the alcohol (which for many herbs acts as a superior solvent or extractor) and replace it with vegetable glycerine which can then serve to stabilize and preserve the resulting liquid extraction.
So alcohol is initially used in the menstruum to facilitate the extraction and then is removed, according to some manufacturers, and is replaced with slightly sweet tasting glycerine which then serves as a preservative to stabilize the liquid extraction. This is a common way alcohol-free herbal extractions are produced, especially ones marketed as suitable for children.
Let's walk through the extraction process with a specific brand of green tea extract to understand in more detail what one is getting when purchasing a liquid extraction product. According to a company spokesperson, Green Tea Extract from Gaia Herbs is made using 8 pounds of dried herb and one gallon of menstruum, which also happens to weigh 8 pounds.
As a result the herb to menstruum ratio is 1:1. The product comes in a 1 fluid ounce bottle. There are 900 drops in each bottle. The percentage of alcohol in the menstruum is 35 to 45 percent. Thus, in a 30 drop serving 3 to 4 are alcohol. Because 8 pounds of dried herb were used at an herb to menstruum ratio of 1:1 to make the extract, there is about 1000 mg per serving.
of the ground green tea leaves. A serving of 30 drops is pretty close to a single brewed cup (about 8 oz.) made from a tea bag containing about a 1000 mg. Almost all of those polyphenols (80%) are the Epigallocatechin gallates or OGCg's which researchers are focusing on as being responsible for much of the benefits green tea consumption can offer.

of polyphenols in each 30 drop serving. There is 70 mg. of caffeine in each serving. Also, there is 20 to 25 mg.
In order for the liquid extraction of green tea to be placed in a capsule, an effort must be undertaken to remove the alcohol. This process usually results in a higher concentrated form enclosed in each capsule as the weight to volume or herb strength ratio will be 1:1 or even higher, perhaps 2:1 or more. The amount of extraction liquid in a single gel cap serving will be closer to 15 drops or about a ½ a milliliter given that it has undergone a process to remove the alcohol.
Once again because of the higher concentration of the green tea liquid, there will be about 150 mg of polyphenols in a 15 drop gel cap. There will be a slight bit more than 20-25 mg. of caffeine because the liquid in the gel capsule has a higher concentration.
Nothing in this article should be misconstrued as medical advice. Should you have questions, we urge you to contact the manufacturer of the herbal product and/or a qualified medical professional to discuss your own unique circumstances. It has been our experience that most reputable companies are very willing to answer questions about how their herbal products have been made and details of their contents.

The processes and constituent values will vary from product to product. Of course these are approximate values, to be used as a general rule of thumb for comparing different products.
And now a final word about possible pesticides, fluoride and metals in herbal products. The manufacturers that we have contacted for this article have concerns about unwanted elements such as these in herbal products. Often, herbal manufacturers will establish a relationship with an organic grower and after initial testing, conclude that the grower can be relied upon as a quality organic source of raw herb product and may or may not conduct additional testing going forward. Others may screen for some but not all of the three, pesticides, metals and fluoride.
Other herbal product makers will screen the raw herbs used to make their products and also claim in their advertising that certain processes are then undertaken to remove these three unwanted elements and others. Certain herbal product makers will even claim on their product labels and product literature that they are pesticide, metal and/or fluoride free.
Again, if you are concerned and or unsure about the contents of the herbal products that you are or are considering taking, we urge you to contact the manufacturer. Most have toll free numbers to call or provide a way to contact them through their website.
Also, we urge that you to talk to your physician or other medical practitioner regarding the health risks of pesticides, metals, fluorides, and other unwanted elements versus the benefit(s) of taking an herb product.
Finally, some medical practitioners say the minute amounts of these unwanted elements.
J. Kratz is a contributing editor to
http://www.GreenTeaExtract.com
He has interests in nutrition and the use of plant based medicines in supporting the body's natural healing abilities. He has come to recognize the connection between emotional or spiritual well-being and good health. He has studied and written about various medical philosophies and systems including osteopathy, ayurveda, naturopathy, and traditional Chinese medicine. He also served as an associate producer for call in radio talk shows "Doctortalk" and "Second Opinion, Please" featuring alternative practitioner Howard Hagglund M.D. which aired in Oklahoma and Texas.

When Water Meets Tea

But here are the alternatives for us city folk: The best possible water to use for infusing tea is well water.
Tips for a pure brew:
* Tea leaves love spring water, so use it if you have it available. This is my first choice because it is the next best thing to well water.
* Use purified or filtered water. Don't use water directly from your tap unless you live in an area where tap water is drinkable. Your tap water may be absolutely fine for other things like boiling pasta or steaming veggies, but could have contaminants that will make your tea taste funny. The easiest solution for most people is a Brita pitcher with a built-in filter. They are widely available.
This oxygenates water that has been sitting in your pipes. * Run tap water for 30 seconds before putting into your kettle (assuming your filter is attached to your faucet).
* Distilled water does not make good tea. It does not have its minerals and can make a flat-tasting pot of tea.
Use the best water you can in your teapot and you are halfway to a divine infusion.
Temperature, Quantity, Timing
Just as important as water quality is water temperature, amount of tea, and timing your steep.
I recommend beginning with the rule of thumb for your type of tea and start experimenting from there.
When I began, I had no idea idea how to brew and I over steeped green tea many times. (I pour undrinkable tea into my potted geraniums. They love it and it doesn't go to waste.)
Your green or white tea will get bitter fast when it meets too-hot water. This is one of my pet peeves in establishments using scalding water for their tea service. Use a candy or meat thermometer to measure the temperature (at least in the beginning).
Green/white tea * 160 - 175 F (70 - 80 C) * Steep for 1-3 minutes
Oolong tea
* 180 - 190 F (82 - 88 C)
* Steep for 3-5 minutes
Black tea * 212F (but don't let it boil too long) (100 C) * Steep for 3-5 minutes
The quantity of tea you put in your teapot will make a difference. In general, I put approximately 1 teaspoon and a slight bit more per cup of water in a Yixing Teapot or my grandmother's tiny Brown Betty. (Both are clay pots, one unglazed and one glazed.)
It's up to you! Black tea can handle longer steeping. Longer steeping equals bitter green or white tea. A stronger brew may be desirable when cooking with tea, making iced tea, or it may just be your preference.

More tea equals a stronger brew.
copyright 2006 Terry Calamito
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