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BREWING iS EASY: the art is in the drinking & the teacup



Boil fresh water!

Most tap waters contain natural chemical compounds, the make-up of which changes when first boiled. This is a good thing as it kills any germs and bacteria present in the water. However, when it is re-heated, the dissolved gases and minerals that have undergone a chemical transformation amass and become significantly more toxic. The chemicals in the water get concentrated, things like nitrates, arsenic and fluoride. Every time you reboil the water, they get more concentrated.  

Minerals that are good for us in small doses, such as calcium salts, can be very harmful when re-boiled and can lead to kidney stones and gallstones. 



Measuring Generously Not Miserly!

Most tea companies allow between 1.5-2 grams of herbs per cup but we're generous at Made A Tea and allow 2.5 grams (a mighty heaped teaspoon)! 

Why? Well we supply whole and partial loose leaf teas, roots and flowers which contain more natural oils than tea leaves that have been pulverised (dust) and lose most of their oils — and flavour — to evaporation during processing.) Our leaves are big and our blends complex with up to 21 ingredients and we want you to get a good hit of all the ingredients in every single mouthful! Basically, the larger portions ensure antioxidants and flavour!



" Steep " Essentially Means Soak 

In the most basic sense, to steep something means to soak it, which is what we do when we prepare tea. We take dry tea leaves, add them to hot water, let them soak, pour out the tea and then drink it. So, when someone says to steep your tea, all you are doing is preparing a cup of tea.    


You can steep by placing the herbs directly in a cup or a teapot. Alternatively, use an infuser (a gadget for holding loose leaf tea) placed in a cup or pot, this means that you can skip the straining stage.

We recommend a minimum of 3 and maximum of 10 minutes, but we have customers who steep for 15-20 minutes as they prefer a stronger, more robust brew. After 10 minutes it’s more a matter of taste!  



The longer you steep, the stronger the brew. 

 When you're satisfied with the strength, just strain out the leaves using a small strainer. 

 A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves. When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water.  

You might not want to forget that step, or you'll feel like you're eating grass.  



Sip or Slurp

Misophonia is the ‘hatred of sound’.  Those with this condition react to specific noises or sounds. Slurping sounds is a key trigger. Yet,  if you are  a tea lover, who takes seriously, the aroma and flavours of your brew, slurping rather than sipping may be just the thing for you  as it is widely considered that the best way to appreciate the aroma is through slurping. But aroma reveals only part of the story of a tea’s taste. Mouth-feel and after-taste are examples of highly desirable characteristics that may go undetected when the traditional slurp-method is used.

The best part about tea tasting is that you’re never wrong. Each person tastes something different when they’re sipping. 

So, enjoy your tea in the way that works best for you!



Is it okay to drink the teas cold?


During the steeping process, the boiled water infuses into the tea leaves and draws their flavourful and nutritious compounds into the water. These nutritional compounds include flavanoids, which have great antioxidant properties. These antioxidants are reactive; they oxidise and evaporate upon exposure to oxygen in the air. Drinking hot herbal tea in your favourite teacup, fresh from the kettle allows for maximum antioxidant content. If you allow the tea to sit in an open container, the oxygen will slowly deplete the tea’s antioxidant supply. Since antioxidants are extremely beneficial for the body's health and wellbeing, drinking hot tea is more beneficial than drinking cold tea. Moreover, when enjoyed hot tea packs a stronger aroma and flavour. At Made A Tea, we understand that demands of modern lifestyle, may mean that this is not always possible. And there is some good news… A 2001 study discovered that tea kept at room temperature for up to 7 hours, loses only 20% of its antioxidant benefits. Do note that if you leave tea to cool for too long, you will get "browning" - the tea liquor loses its lustre and transparency and acquires a brown colour. This is because the tea antioxidants turn brown, very much like an apple does when it is exposed to air.

In short; drink your tea hot if you can but drinking it cool within 7 hours and you’ll still enjoy 80% of the antioxidant benefits