| 1. |
Tea is highly taste-sensitive. It is therefore recommended that to use your teapots exclusively for tea, and never for other beverages, such as for instance coffee. |
| 2. |
Preheat your teapot with hot water. That way your tea will remain warm longer, even without a tea heater. |
| 3. |
Take one teaspoon of tea for each cup that you wish to prepare. A heaped or a level tea spoon quantity will be used, depending on whether you are using a leaf or a broken tea. If a robust tea is required, then an extra spoon of tea can be added for each teapot serving. Generally it is preferable to make a stronger tea infusion, which can later on be thinned to requirements with hot water. Nothing can ever be done to improve a weak infusion. |
| 4. |
The best, though perhaps the most cumbersome method of preparing tea is to brew it directly in the teapot. That is where tealeaves have the most space for unfolding and developing their flavour. After the tea has drawn, it is transferred through a sieve into a second pot. Sieve inserts or permanent filters make this procedure easier. Tea eggs made of metal are not be recommended, since the tea leaves have no room for unfolding and therefore cannot develop their full aroma. |
| 5. |
When preparing black tea, it is best to pour freshly boiling, calcium-poor water over the tealeaves. In case of green tea, it is recommended to let the water cool to 70°C, before preparing the green tea infusion. The hardness of the water has a substantial influence on the quality of the tea taste. If the available water does not deliver the desired quality of taste, then you should use filtered or uncarbonated mineral water. |
| 6. |
Depending on the desired taste, the drawing of tea should take 3 to 5 minutes, after which you can remove the sieve-insert from the pot. Stir the tea once more in the pot after this. |
| 7. |
For sweetening used a candied sugar, plain sugar or a sweetener. Brown candied or brown cane sugar has a slightly malty taste and is therefore only recommended for more robust tea types. |
