1-ingredient upgrade for better tea (it costs zero dollars)


Tea poured into a cup with a lemon.
Just Recipes / Adobe Stock

I'm a coffee drinker, but when winter rolls around and there's no escaping the cold, dark days, I find myself forgoing my latte in favor of a comforting cup of tea. Something about having a warm, fragrant mug just eases the winter blues – it's become my afternoon ritual of late.

Recently, however, I found that my cottons were weak and dull. Since I'm not a tea aficionado (remember, I'm pretty loyal to my coffee practice) I just couldn't pinpoint the reason why my tea tasted off. Isn't brewing tea as simple as boiling water and pouring it over a bag or loose-leaf pot?

As it turns out, there's a little teatime secret that changes everything about how your brew tastes. And no, it's not investing in the highest quality teapots or buying some fancy teapot. The greatest recipe for making tea is absolutely free and it has to do with water.Fresh water to be exact.

I stumbled upon the tip in a book by author Emily Holmes Good and proper tea And it has changed the quality of my sips ever since.

“The best flavor is extracted from tea leaves using oxygen-rich water,” she says, “water that has been sitting for a while, or more likely repeatedly boiled, in There will be a lack of oxygen, which will make your cup of tea taste just right.” Who knew? I have been boiling and reboiling water in my electric kettle for years. No wonder!

Glasses of ice tea on a wooden board
Just Recipes / Adobe Stock

How to make tea from fresh water

So, what does it mean to use freshly distilled water? Well, you should fill your kettle with fresh water from your tap (or a filtered pitcher, or however you normally get drinking water). Every once in a while You boil to maximize oxygen levels and extract every last drop of balanced flavor from your leaves or bag during the brewing process.

Although he hasn't personally tested this theory on a scientific or experimental level, TSource owner Michael Lanier says, “The idea is that the water in the tea is formed as a result of the reduced oxygen levels in the water. Gone is dullness and lack of character.”

To make sure there's plenty of oxygen left in the water after you turn on your electric kettle or stove, Lanier recommends “bringing the water to the temperature you want to steep your tea at.” , remove from heat source, and immediately pour over water. Leaves.”

It's all pretty straightforward, but here's a little secret that I think really takes my brewing game to the next level: “Don't let the water boil/heat for any extra time,” says Lanier. “This will lower the oxygen level without bringing any additional temperature benefit,” he added.

So, these days when I'm getting ready for my herbal lunch I pour any old water from the kettle, fill it with freshly drawn water, bring it to a boil, and pour it over the leaves. or tea bags immediately.

I found that when cooking with fresh water, without Boil more This, I really notice a noticeable difference in the taste of my tea. Plus, I love that this new method means I only have to fill the kettle with one mug of water for each brew. Not only am I saving water, but it also makes for a faster boil time so I can get comfortable faster.


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