Start with a morning. Any morning will do.
Mine is cold.
I look out the window, see oak and maple leftovers strewn across dead grass. Two dark brown leaves hang from bent stalks in the rock garden. In summer, these were the orange tropical plants, with flowers that looked like pearly goldfish, mouths open to blue skies.
Where have they gone to now? What seeds, like silken-coated ambassadors, might be ushering them through darkness to find Spring on the other side?
Inside, I turn to the task at hand. Making the perfect cup of tea.
It is said that the Japanese emperors used special water for tea. I can’t remember exactly what kind of water it was. Maybe something about dew gathered from cherry blossoms or water melted from snow.
My water comes from the tap. It will have to do. It’s important to use this water only once. Reboiling reduces the oxygen content, makes the tea less tasty. And besides, I like the idea of drinking air with my favorite teas.
I used to think that all teas were created equal. Not so. Loose tea is far more flavorful. The larger the leaves, the greater the quality. (In general.) Even though I grew up as a Lipton girl, I don’t foresee ever going back. Not since the Creme Earl Grey from Kathleen’s. Not since the French Bagatelle and Christmas teas. Or the Mariage Freres Wedding Imperial, which leans towards the flavor of coffee with its caramel and chocolate undertones.
Here is a list of what to do with beautiful tea…
1. Put hot tap water in the teapot, while waiting for your tea water to boil. Measure out 1 teaspoon of tea leaves and set aside in the steeping basket.
2. Is the tea black? Bring the water to a rolling boil. Pour it over the leaves immediately. Steep for 5 minutes.
3. Keep the teapot cozy. Tea likes to stay warm through the whole process. That’s why you gave it a head start by warming the teapot first. That’s why you’ll want to wrap it up. I use a towel. Or a charming old-time French scenes tea cozy rimmed with emerald velvet and gold, that Sara made for me.
4. Is the tea green or herbal? Catch the water before it reaches a full boil. Pour. Cozy. 3 minutes for green. You’re working with a more tender situation here. 7 minutes for herbal.
Letting the tea steep too long makes it bitter. You won’t do this though.
You’ll set a timer, gaze out the window for five minutes, or seven, or three.
You’ll get the cream from the fridge, think of orange tropical flowers, or Christmas which only comes in the season of dead leaves. And thinking of leaves, you will turn back to your tea, its leaves yielding to water, to the morning.
This is a modified reprint from my first writer’s blog.
Read Re-Covering Time
Read Becoming Emily
- PEEK INTO THE NOVELIST - 07/02/2021
- TEA IS FOR ANYTHING LIFE BRINGS - 06/09/2021
- MAKING THE PERFECT CUP OF TEA - 05/25/2021
