Quote:
Originally Posted by Eshelon
Are you brewing it correctly? Here are my tips:

1) If you go the boiling-water route, let the water cool for 4 - 5 minutes before you put the bags in the water (assuming your brewing from tea-bags).

2) Use more bags than recomended by the directions and shorten the amount of time you expose the bags to the water. For exampe when I brew something simple like lipton tea, instead of putting 3 bags in the water for 5 minutes, I'll brew 4 bags for 3 1/2 minutes. This will make your tea much cleaner.

If after you've brewed your tea, it's cloudy, then you've messed it up and your tea will be bitter (even if you sweeten it). Properly brewed tea will be strongly tinted but have no cloudy look. You'll know when you look.

I do the same method, you can reuse the bags as well but my goal is maximum exposure minimum time. There are certain teas that only require 10-15 seconds in water, the water also must be an appropriate temperture (150-180 degrees is generally the range)

And never squeeze the teabag (unless you prefer bitter tea, then everything I've mentioned to this point is negligible )

I'm a fan of honey, lemon and milk. Not all 3 all the time, but generally a combination therein unless its a really fresh green tea

Anyhow like others have said its still an aquired taste. I've been drinking it all my life so no idea how difficult it will be


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