April 2009 - How To Make a Proper Cup of Tea

The purpose and intent of this column is to provide you, faithful readers, with information applicable to improving your health by raising awareness of lesser-known issues, i.e., synthetics in foods, air fresheners, cosmetics, etc. The toxicity surrounding us in food and environment presents continuing challenges through us and future generations. This column will continue to offer information along these veins but for now, a lighter note.

April is a brighter month, full of the stirrings of nature, with spring breezes and sprinting rain showers, the sun's rays warming the ground (and us!) more quickly. A lighter, brighter and more positive time of year deserves the same in this column. So I am pleased to share with you now, "How to Make a Proper Cup of Tea."

Now, wait - don't tune out saying, "Oh, I don't like tea." Chances are you've only tasted black tea such as Lipton, Red Rose or Tetley. The word 'tea' comes from the French word, 'tisane,' and reflects infusion or steeping in water. Tea can be made from ANY plant or part of plant: leaves, flowers, berries, seeds, bark, roots, fruits. A tea or infusion is generally made from the tender parts of the plant -- leaves, flowers - because they yield their flavorful and healthful qualities easier than the tougher tissued parts such as the bark, roots, or seeds.

Stainless steel, ceramic or glass pan, pot or kettle must be used to boil water. No aluminum and no microwave! Come on, trust me on this. Fill the pot with good water and bring to a full boil. We buy distilled water for cooking, drinking and tea-making as heavily-mineralized water or water with additives can greatly influence the taste and quality of tea.

Place your herb of choice (that's what tea is, after all) into the ceramic, glass or stainless steel cup or tea pot, whether bagged tea, loose-leaf, or fresh picked from the garden. Generally, beverage teas use a teaspoon of dry tea or herb to a tablespoon of fresh herb for an eight ounce "cuppa." Take the kettle off the boil and pour over the herb. IMMEDIATELY cover the mug, cup or kettle to prevent steam from escaping. The steam disperses valuable volatile oils in the herb. If you are a tea-drinker and have never covered your cup, you'll be astonished at the increase of incredible flavor from this simple action.

Allow the tea to steep, or infuse, for five to ten minutes for the full flavor benefit. If it's too strong for your liking, adjust the amount of tea used rather than decreasing the steeping time. (As an aside, my grandmother used to pour the kettle over her teabag, take up the string and dunk once; twice; three times, and then remove the bag for reuse later. The tea looked like dishwater!)

Strain out loose tea leaves or remove the teabag, sweeten with honey, stevia or other sweetener if desired, and enjoy. One of the nicest teas the whole family will enjoy is elderberry tea. Simply dry a supply of ripe elderberries when in season and store. To make tea just follow the guide above, strain and drink. Your whole kitchen will smell deliciously fruity! And you'll benefit from the antiviral action of elderberries.

Now, if you'll excuse me, I do believe it is teatime . . .

Meanwhile, Chew On This: If you think health care is expensive now, wait until you see what it costs when it's free! -- P.J. O'Rourke