The one minute tea might catch on here in the USA market, but since I retired, I have come to appreciate how brewing a cup of tea puts a beautiful pause in my afternoon.
Oh My! I’m not even going to get into the controversy surrounding “tea”. While I do agree that it’s a very personal thing endemic to the one doing the dipping, dunking, swishing, swirling, squishing and pitching of the bag before drinking, I’m sure you may get a few comments from others weighing in on this topic, so I’ll let them have at it.
For me, here across the pond, on my tiny corner of the earth, I would have to have an asbestos mouth and tongue to drink or eat something so hot, especially just off the boil! Just this past Saturday while out for breakfast with a friend, I burned my tongue--twice--while eating a bite of corned beef hash and eggs. The second time was because I couldn’t believe it hadn’t cooled off enough after my pushing it around on my plate a bit before shoving another large forkful into my mouth yet again. To date, nothing has tasted right since.
I am not used to restaurant food being so hot! Most of the breakfast eateries I have occasionally visited usually serve it just above warm. And because I was with a friend and there were others nearby, I couldn’t just spit it back onto my plate, but fortunately my friend saw my distress and when I looked up, he was holding my glass of cold water up in front of my face.
I prefer to cook for myself at home and by the time I am done with clean up, and sit down to consume my food, it has cooled to a more tepid fare. But I digress and have gotten off topic of tea.
Loved the post. ❤️ And as always, it’s food (or drink) for thought. 🤗
Tea pits and teapots! Love it! (I’m still trying to wrap my brain around ‘those all-omitting tea timers’. I can understand why you just left that one there to gather dust...) Just having a cuppa myself, but it’s a ‘lemongrass, lime and ginger tisane’ in a teabag! I’m sadly lacking in sleep quantity and quality this week so didn’t want to ruin my chances tonight. (Hmmm... that sort of phrase used to mean something very different.)
Anyway, another terrific read. Thanks so much. 🤗🤗😘🫖☕️
I couldn't agree more with your tea-making process Rebecca! If it ain't hot, it ain't worth drinking. I once read an article (some years ago) debating the length of time a teabag needs to brew, and the conclusion was 20 seconds. While I generally leave mine slightly longer, I won't be testing the 60-second perfect brew.
Loved the tea pit and the fact you drink your scolding beverage out of a giant mug! There was something calming about watching you make yourself a cup of tea, and that's from a coffee lover. Also enjoying the potholes theme; still musing over which plants would go best in which of the myriad potholes I slalom around daily 😊
Good morrow! I will respond properly in my next letter, Rebecca. In that epistle I will explain the correct and proper way to make tea, including the precise temperature to which the water must be heated. As for one-minute tea, perhaps the less said about that the better.
Chortlesome! I could not think of a better word to describe your correspondence with Terry. I love it that you let us in on it. A very instructive tea making video. Cute as can be. I am proud to say I make mine exactly as you do, massaging the hell out of the bag, but NEVER letting it steep. I only use a tea pit when I have special guests. I just wonder what that lady did with 102 mushrooms....
'chortlesome' is a word that needs to be used more often. :).
Oh and when I was young, my Mom taught me how to make tea.
You fill the kettle up, put it on the stove, put a teabag in the kettle, turn on the stove and wait for the water to come to a boil, pour the tea into a mug and then add milk. You also have to have a biscuit or two to be dunked into the tea.
I did this so many times that it was permanently embedded in my brain.
While you were writing about tea pits, I thought, well here's another possible botanical dyeing situation, especially as you mentioned "tannic", "That makes tea that’s murky and tannic, with a film on top not unlike that nasty sheen on the surface of a stagnant puddle. Besides all that, tea that has been left to brew isn’t hot." Perhaps the stagnant puddle would render linen a beautiful subtle hue of tea pits. I'm now a believer in the pitted tea. If the tea is pitted, does it make it a stone fruit? Asking for a friend. (Here come the mac-mojis) ☕️ 🍑 🍃😅. shift+command+space bar is now full muscle memory.
Thanks for the tea making lesson! I was happy to learn that squashing the tea bag on the side of the mug is an acceptable practice across the pond. It will help my tea making to become much more efficient as I’m sure the new and trendy 60 second tea bags will take forever to reach Canada and I wouldn’t be interested anyway.
I chortled (to steal your awesome word) when you removed the comma from the caption on Terry’s wonderful art masterpiece. Call me crazy but it seems to go with the art!
The one minute tea might catch on here in the USA market, but since I retired, I have come to appreciate how brewing a cup of tea puts a beautiful pause in my afternoon.
Oh My! I’m not even going to get into the controversy surrounding “tea”. While I do agree that it’s a very personal thing endemic to the one doing the dipping, dunking, swishing, swirling, squishing and pitching of the bag before drinking, I’m sure you may get a few comments from others weighing in on this topic, so I’ll let them have at it.
For me, here across the pond, on my tiny corner of the earth, I would have to have an asbestos mouth and tongue to drink or eat something so hot, especially just off the boil! Just this past Saturday while out for breakfast with a friend, I burned my tongue--twice--while eating a bite of corned beef hash and eggs. The second time was because I couldn’t believe it hadn’t cooled off enough after my pushing it around on my plate a bit before shoving another large forkful into my mouth yet again. To date, nothing has tasted right since.
I am not used to restaurant food being so hot! Most of the breakfast eateries I have occasionally visited usually serve it just above warm. And because I was with a friend and there were others nearby, I couldn’t just spit it back onto my plate, but fortunately my friend saw my distress and when I looked up, he was holding my glass of cold water up in front of my face.
I prefer to cook for myself at home and by the time I am done with clean up, and sit down to consume my food, it has cooled to a more tepid fare. But I digress and have gotten off topic of tea.
Loved the post. ❤️ And as always, it’s food (or drink) for thought. 🤗
Tea pits and teapots! Love it! (I’m still trying to wrap my brain around ‘those all-omitting tea timers’. I can understand why you just left that one there to gather dust...) Just having a cuppa myself, but it’s a ‘lemongrass, lime and ginger tisane’ in a teabag! I’m sadly lacking in sleep quantity and quality this week so didn’t want to ruin my chances tonight. (Hmmm... that sort of phrase used to mean something very different.)
Anyway, another terrific read. Thanks so much. 🤗🤗😘🫖☕️
I couldn't agree more with your tea-making process Rebecca! If it ain't hot, it ain't worth drinking. I once read an article (some years ago) debating the length of time a teabag needs to brew, and the conclusion was 20 seconds. While I generally leave mine slightly longer, I won't be testing the 60-second perfect brew.
Still chuckling over teapits... 🤣
Loved the tea pit and the fact you drink your scolding beverage out of a giant mug! There was something calming about watching you make yourself a cup of tea, and that's from a coffee lover. Also enjoying the potholes theme; still musing over which plants would go best in which of the myriad potholes I slalom around daily 😊
Good morrow! I will respond properly in my next letter, Rebecca. In that epistle I will explain the correct and proper way to make tea, including the precise temperature to which the water must be heated. As for one-minute tea, perhaps the less said about that the better.
Chortlesome! I could not think of a better word to describe your correspondence with Terry. I love it that you let us in on it. A very instructive tea making video. Cute as can be. I am proud to say I make mine exactly as you do, massaging the hell out of the bag, but NEVER letting it steep. I only use a tea pit when I have special guests. I just wonder what that lady did with 102 mushrooms....
'chortlesome' is a word that needs to be used more often. :).
Oh and when I was young, my Mom taught me how to make tea.
You fill the kettle up, put it on the stove, put a teabag in the kettle, turn on the stove and wait for the water to come to a boil, pour the tea into a mug and then add milk. You also have to have a biscuit or two to be dunked into the tea.
I did this so many times that it was permanently embedded in my brain.
As per, chortling with the best of them.
XXXX
While you were writing about tea pits, I thought, well here's another possible botanical dyeing situation, especially as you mentioned "tannic", "That makes tea that’s murky and tannic, with a film on top not unlike that nasty sheen on the surface of a stagnant puddle. Besides all that, tea that has been left to brew isn’t hot." Perhaps the stagnant puddle would render linen a beautiful subtle hue of tea pits. I'm now a believer in the pitted tea. If the tea is pitted, does it make it a stone fruit? Asking for a friend. (Here come the mac-mojis) ☕️ 🍑 🍃😅. shift+command+space bar is now full muscle memory.
Thanks for the tea making lesson! I was happy to learn that squashing the tea bag on the side of the mug is an acceptable practice across the pond. It will help my tea making to become much more efficient as I’m sure the new and trendy 60 second tea bags will take forever to reach Canada and I wouldn’t be interested anyway.
I chortled (to steal your awesome word) when you removed the comma from the caption on Terry’s wonderful art masterpiece. Call me crazy but it seems to go with the art!
The "tea pit" is so funny! I'll be giggling about that all day. 💜