JUST ADD WATER

From tailored temperatures to teapots, here’s how to prepare the perfect cuppa at home

THE tea ritual starts with the water — it should be freshly drawn and cold. Spring and purified water are best as they are relatively free from pollutants that can affect tea’s taste. Never use demineralised water as small traces of natural minerals enhance tea’s flavour.

Slowly boil the water until a steady stream of bubbles rise gently to the surface. This gives the water optimum oxygen content. At this stage, pour water into the pot and teacups and pour off again. By warming the vessels in this way, the water temperature stays more consistent when the tea is inside them. There is much debate over the correct water temperature for preparing tea. The truth is, each tea has a different requirement. Green tea, with its gentler processing, needs a lower temperature to bring out its flavour, generally 70 to 80 degrees. Black tea, on the other hand, needs much hotter water to bring out its sweetness, around 96 degrees.

Some modern kettles allow water to be heated to a preset temperature. The other option is to allow boiled water to cool. A glass thermometer is the foolproof guide to judging cooling times.

Infusion times also depend on your tea. Delicate green and floral teas generally need shorter brewing times, while black teas benefit from longer infusions. Of course, personal taste is also key here.

Metal teapots are excellent for retaining heat over a long period of time. They are perfect for black teas where higher temperatures are needed to bring out the flavour. Glass or porcelain is better for green and herbal teas. Tea should always be strained into cups.

Any remaining in the teapot is best decanted into another warmed pot as tea that remains on the leaves is in danger of overbrewing, resulting in a bitter aftertaste.