Storing Ceylon Tea.
To keep the flavour of loose Ceylon tea leaf, it needs to be stored properly. This is best done, not in tea caddy as in Victorian days, but in an airtight container. Of course, the fresher – younger – the tea is when you purchase it, the better.
Tea purchased off supermarket shelves, even if supposedly good quality, is unlikely to keep for long once you have opened the sealed packet. Tea sold in tins, in theory, should keep longer, but decant the loose leaf into a proper airtight container as it will not keep for long in the tin it came in, once you start opening it every day.
If you purchase loose leaf tea by mail order from a supplier in Sri Lanka, its freshness is guaranteed. Factory supplied tea will only be a few days old.
Why should you make tea with leaves that are as fresh as possible? Because made tea does not improve with age. The flavour is easily tainted, which is why you should never store (nor buy) tea stacked near loathsome smelling things like garlic or onions.
Even though you have a favourite tea and want to keep it as long as you can, don’t. It’s your favourite tea because of its taste and that will deteriorate the longer you keep it. Enjoy it while it’s fresh, then order more.
Ceylon Tea brewing
A good cup of tea and the pleasure you derive from it depends entirely on the method of brewing.
Use freshly drawn water which should be brought to boil as soon as possible. DO NOT USE previously boiled water that has been continuously on the boil.
Rinse the teapot first with hot water to help retain the heat of boiling water used for brewing. Bring the teapot to the kettle as soon as the water commences boiling vigorously. Hold the spout of the kettle close to the mouth of the pot to minimize loss of heat.
Allow the tea to infuse for 4 to 5 minutes. Strain the tea out into cups thereafter. Use a “Tea cosy” to keep the pot warm should there be a delay in serving.
Sugar
Always use refined sugar as raw sugar gives a distinctly different flavour to the tea.
Milk
Fresh cow’s milk for a good cup of tea. Besides, it is easily stored under refrigeration in any quantity.
Service
Use teapots, teacups and saucers, sugar bowls, milk jars and teaspoons which are spotlessly clean, free from discolouration, cracks and chipping.
Place one teaspoon in the sugar bowl for the sugar to be spooned out and a separate teaspoon for every cup and saucer.
Quick Tips
- Use only the finest Ceylon tea.
- Bring the water to boil. And rinse the teapot and teacups with hot water. Pour the boiling water into the pot containing the tea leaves.
- Keep the lid closed while allowing the tea to brew for 4-5 minutes. To get the best taste over brewing is to be avoided.
- Strain the tea out into cups thereafter. Use a “Tea cosy” to keep the pot warm should there be a delay in serving.
- The quantity of tea leaves used will vary according to taste. Generally, 10g of tea makes 4 cups. Experiment until you get it just right. Adding sugar and warm milk will reduce the effects of over brewing.
