Friday January 28, 2011 | 2 comments
I trust my senses to make a good cup of tea, but that has not always been the case. As a novice loose-leaf tea drinker, I was afraid to trust myself. I rarely made a cup of tea without my tools. As the years passed, though, I ditched the thermometer and the timer and learned to trust my instincts through touch, sight, and experience.
Loose-leaf tea can be more than just a delicious cup of tea – it can be a sensory experience. I began making tea in a glass teapot so I could enjoy the sight of the leaves opening and releasing their flavor and the water changing colors and taking on the goodness of the leaf.
My first tea job was serving people tea at demos at local specialty stores. I encountered many people who had never had the sensory experience of loose-leaf tea. They had never seen what was inside a tea bag. After seeing my thermometer and timer, some became intimidated. Many asked if they absolutely needed a thermometer, a timer, and a teapot to make a cup of tea.
It’s a balance I have had to find when I speak to customers. The level of knowledge and the depth of tea passion vary. I tailor the conversation depending on how far a customer wants to go with their knowledge and tea education. The bottom line is always a good cup of tea, but a good cup of tea will vary depending on the road the customer wants to take. Regardless of the process, I always tell people to trust their instincts.
My process has changed over the years. I mentioned ditching the thermometer, but for me it was after using it for months. As I used the thermometer, I always touched my water-cooling vessel at the point at which the boiling water hit it, throughout the cooling process, and when it reached the desired water temperature. Over time, I gained a feeling for different water temperatures. I did the same with the timer, but used a different technique. I began to pay attention to the color of the infusion. This takes me back to the glass teapot. For me, it was crucial to use a glass teapot to be able to judge the rate of infusion and the color of the brewed tea.
Every Friday morning, I conduct educational tea tastings at work. I don’t use a thermometer or a timer. My technique was validated when my colleagues complimented my tea-making skills. It’s one thing to refine my technique to fit my palate, but pleasing others gave me further confidence in my tea-making instincts.
I agree and disagree with you. I too have stepped away from daily use of my timer and thermometer…..EXCEPT when trying a new tea. Then I feel like I must taste it under the ideal conditions as recommended by the merchant. After the first cup however I often choose to modify it a bit with my own preferences. As far as new tea drinkers, I consider those tools as guarantees to insure that they’ll have a positive tea experience. The thermometer can be eliminated with a discussion of what the water looks like at various temperatures prior to boiling. The Chinese have extensive observations about pre boiling water such as shrimp eyes, string of pearls and dragon eyes. I have found that most American’s just don’t have the patience or inclination to watch water heating up…..hence the thermometer. I stand behind my equation however as it works every time;
W + 3T = the perfect cup of tea.
Philosophically, I love watching “the agony of the leaf” in my glass tea pot, as it unfurls and slowly colors the water. Over time, I believe most tea enthusiasts go this route. For the newbie, I just worry that if they have a bad experience, which usually means a bitter cup of tea, they might abandon their efforts.
Thanks for the comment! I wasn’t saying that the newbie ditch the thermometer. I think it is a great purchase when starting with loose leaf tea. I just think there is an instinct that can be trusted after brewing many cups of tea. Not to get so hung up on always having to be so exact in making tea. Just like you said I also tell those beginners to check out brewing recommendations but ultimately it is up to them to find what they like.
I don’t want people to get scared of by a bad cup of tea but I think it’s also important to educate as to what makes a bad cup of tea such as oversteeping.
I also just let my water boil and touch the water cooling pitcher as the water cools. That’s my indicator of temperature not watching the water boil. I have the patience, this way just works better for me.