I’m one of those tea drinkers that enjoys drinking white teas, like the ones sold by Roo, on my morning commute. In the summer, when the temperatures are warmer, I like to get my morning dose of this warm, refreshing beverage. I’m not talking about the stuff you find in the cupboard of a teapot, but the stuff that comes in a tea bag.
As a rule of thumb, all you have to do to brew a tea is drink it. As a rule of thumb, you do it in small batches, so it doesn’t really bother you.
The truth is that I am one of those crazy people that likes to get my tea bag fix on my commute. On a good day, I feel like I can drink about a quart of tea, and usually get one or two shots of it before I need to stop. On a bad day, I feel like I could drink a gallon of it, but it would kill me.
It goes back to that big, bad, empty teapot thing. All you really need to do is pour out a quart of boiling water into the teapot, add four cups of tea, turn the heat on high, and let it brew for about eight minutes. A teapot is a much more efficient way to brew your tea than a mug, especially if you have a big kitchen.
The problem is that if you use a mug, you have to stir it and keep stirring it, then have to pour it out again. A teapot has to be poured from the top to the bottom and stir every time. For the same reason, it takes a lot longer to brew and it tastes terrible.
So you’ve got your teapot, your boiling water, and your tea. If you want a nice bar of tea, you can either do a few small batches like this and then brew the final cup on its own, or you can get a good teapot like I did and just brew a big batch. Either way, though, you’re gonna get a bar of tea.
The problem is the teapot, the boiling water, and the teapot have a lot of common sense when it comes to teapot-making. The teapot can be drunk from a jug, and the water works like a champ. The other thing that keeps it from being drunk all the time is the coffee.
And that coffee is probably the single most important part of the process, because it helps the tea get cold. You want the tea to steep out quickly, but you dont want it to lose too much flavor. You want the tea to be nice and strong after you take a sip. The best way to do that is to put your steeping teapot on your stovetop and let it heat up while your water comes from your kitchen tap.
The truth is that I can’t really point to a single thing that makes the water work better than the other. It is, however, the most important thing. The water is responsible for making the tea, and even for keeping the tea from oxidizing.
It’s important to keep the water from oxidizing because it causes bacteria and yeast to grow and the tea flavor to be lost. You don’t want that to happen because when you pour the water out of your tea kettle you are just wasting water, but you can’t stop the oxidation completely with just your water.