For instance, this.
Which is very much like my efforts to have a nice, hot cup of tea the week we moved into the house. I would get the water boiling several times before pouring it over the tea. Then forget and over-steep to undrinkability. If I managed to actually get it to the cup in good time, I'd get busy and find it cold. Oh, I'd drink it cold, but all I wanted was a hot cuppa, and my own brain tripped me up, over and over. Got me in tears a few times, sheer frustration at my ineptitude.
When in Saudi, I was glad to have reasonably decent tea and an immersion heater to make it with. Nice to have an electric kettle, but also a gas stove when the power goes out. At work, the water is not quite boiling, but hot enough for cheap oolong bags. Tea can take many forms, adapt to numerous rituals, and remain a comfort. Bags are fine, loose is fine, mugs or delicate cups and saucers work well. It doesn't take a lot of fuss to make good tea, just a little intention and preparation, with a touch of appreciation. Some origins with a tea tree, as well.
Nothing wrong with a re-brew in the evening, so I can sleep.
5 comments:
When I was in Saudi I had my tea brewed specially for me and kept stewing all day because everyone knew the English loved tea. The recipe was several fists full of of leaves in a large kettle full of half water, half evaporated milk. This was kept on a nice gentle heat and given a stir every hour or so. Each time I passed the kitchen doorway I was invited in for another glass of English chai. By the end of the day the spoon stood up all by itself.
RR,
That's... oh, my. I'm not a fan of sweet tea, particularly not hot sweet tea. Indian restaurants only serve that, and I can't abide it. More like sweet soup.
I should have made it clear - the recipe was NOT my choice!
RR,
Oh, that was clear.
Heaven is a properly brewed cup of tea. And I did grow bok choy several years to have properly made American chow mein....:)
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