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We usually say "infusing tea" or "steeping tea" as compared to "brewing tea". Cardinal Rule: Always begin with fresh, non-chlorinated water. Hot Tea: Use a teapot, preheating it by rinsing it out with hot water. This keeps the tea hot for a greater period of time. Bring fresh cold water to a full rolling boil. Water that has been reheated gives tea a flat taste; only boiling water can extract the full flavor and benefit from black tea leaves. Water heated in the microwave is not recommended. A good way to judge the temperature of water is this: when watching a pot of water begin to boil, the first bubbles that appear in the bottom are called "fish eyes". When the bubbles begin to rise to the surface, they are sometimes called a "chain of pearls". Lastly, when the water surface is covered with bubbles and is rolling, it is called a "full boil". Steep white tea at 165°-170°F or at the "fish eye" stage. Steep green tea at about 190°. Steep oolong at 200°F or at the "chain of pearls" stage. Black tea is infused at 212°F, a full boil. Green tea will cook, or stew, when boiling water is added. Some teas may be infused multiple times - up to seven times. Each infusion creates a different level of pleasure. Generally, use one teaspoonful of tea or one teabag per cup (6 ounces) of water and pour the hot water over the tea. The exact measurement is 2 gm. per 5 oz. of water. Steep for 3 to 7 minutes. Don't judge the strength of tea by its color. Allow time for the leaves to unfold and release their flavor. Green tea takes less time than black tea to steep. If you like tea less strong, add water after the steeping period. If tea is too weak, you must begin again. Iced Tea: Follow the guidelines for making hot tea, but use 50% more tea to allow for melting ice. For a pitcher of iced tea, bring 1 quart of fresh water to a full rolling boil. Remove from heat and immediately add 1/3 cup of loose tea. Stir and let stand 5 minutes. Stir again and strain into a pitcher holding an additional quart of fresh cold water. A pound of loose tea will make 200-300 cups of tea, whereas a pound of coffee makes about 70 cups. If you use teabags, the same proportion holds true: a pound of tea is used to fill 200 teabags, enough for 200+ cups of tea. Comparing the number of cups of tea and the cost of tea per pound, you will find that next to water, tea is the least expensive beverage in the world. Including sugar, lemon or milk, it costs less than 12 cents per serving. Sun Tea is not recommended. Although the tea leaves probably contain no bacteria, the health department recommends boiling the water before making any beverage. Once made for iced tea, tea may be left unrefrigerated for up to 8 hours
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