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BREWING THE PERFECT CUPPA
Quality teas can bring out the best in the food we choose to eat alongside our chosen cuppa, just as the right fine wine can enhance a plate of food. Tea aficionados all around the world argue about how to brew the perfect cup, but loose tea is generally considered to produce a better quality tea. Loose leaf allows the user more control over the strength of the tea; more leaves in the pot will usually make a stronger tea. Loose tea can usually be steeped several times too; some teas are even thought to benefit from it. Tea connoisseurs will pour an initial amount of hot water into a teapot containing the leaves, then pour the water out, rather than simply warming the pot before adding the leaves. The benefit of doing so is that any dust that is clinging to the leaves will be washed away, and the leaves are supposedly primed to swell, encouraging maximum flavour.
The Royal Society of Chemistry advises using freshly drawn water every time. When water boils, it loses some of its oxygen, and oxygen helps bring out the flavour of the tea. It recommends using a ceramic teapot, as metal can taint the flavour of the tea, and to brew it for 3–4 minutes (depending on the type of tea), since tannins are released after this
