Quick Recipes and Easy

Making Tea 3 – The Bottomless Cup of Chinese Tea

The Chinese method for making tea depends on a lengthy brewing period, by which a pot can be made to last an hour or longer. It is ideal for making tea to go with a meal (such as Chinese food!), or to share with friends along with some activity like playing cards, watching a video or just conversation.

Suitable teas include any of the Chinese black, red, green or other teas such as Jasmine, Oolong, Gunpowder or Pu Erh. Many non-Chinese teas can be made this way too. The essential principle is that a small amount of tea gradually yields its flavour without haste or fuss. This is the simplest possible tea to make, and here is how it works. You will need:

Excellent quality, fresh black, green or red tea

Medium or lightweight china teapot with a excellent spout

Fresh, clean, soft water

Kettle or other boiler

China tea bowls, preferably 100-150ml (lid optional)

Tea cosy to keep teapot warm (optional).

How to proceed:

Boil the water. You will eventually need enough to fill the pot 2 or 3 times.

Add tea to pot: usually two or three pinches, but not too much.

Pour the water onto the tea.

Leave to stand for at least 5 minutes. Cover teapot with tea cosy if room is cold or draughty.

Pour out the first bowl of tea and tip it back into the pot, to aid in mixing.

Pour a bowl for each person. Anyone who prefers stronger tea may pour it back in the pot and wait a small longer.

Pour and refill each bowl as required.

If the level in the pot gets low, or the tea gets too strong, add more hot water.

This continuing process of pouring out bowls of tea and topping up with water goes on until eventually the flavour is lost and you have to start again. You should get at least 3 refills and at least 1 hour out of a couple of pinches of tea leaves. What could be more economical?

Delight in!

teatime.polyomino.com/2007/03/making-tea-3-the-bottomless-cup-of-chinese-tea/ teatime.polyomino.com/2007/03/making-tea-3-the-bottomless-cup-of-chinese-tea/

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