How to brew tea

(Author’s note: These are merely my opinions on the fine art of tea brewing. I do not engage in certain very commendable practives, such as the use of loose tea leaves, so I should be considered not an authority but rather an amateur.)

Set water to boil in a kettle. Meanwhile, prepare your tea cup by making sure it’s clean, and prepare your tea bag by opening the packet. When the water boils, fill your cup about halfway (returning the kettle to the flame) and let the hot water sit for 20 seconds or until the cup is hot to the touch. Dump out this water, place the teabag in the cup and pour boiling water over the tea bag. If you have poured properly, the tea bag will inflate at least momentarily. Give it a quick pull to stimulate the tea leaves, and then steep the tea for at least two to three minutes, or longer, depending on your preferred strength and bitterness.

If you insist on using a sweetener, brown sugar or honey is best. To quote George Orwell, however, “Tea is meant to be bitter, just as beer is meant to be bitter.”

For iced tea, use a large mug and two bags. Allow the tea to rest for 15 to 30 minutes after brewing, because if you ice the tea too quickly it will be bruised and bitter. Once it has cooled somewhat, pour the tea over ice in a large glass.

For green tea, pour water into your mug and let sit for one minute. This should lower the temperature to about 170 degrees Fahrenheit. Add the tea bag and steep for two minutes. You can reuse green tea bags up to two times after the initial brew. The caffeine steeps out during the first brew, but there’s still plenty of flavor in those leaves.