Decaffeinate at Home

Caffeine-sensitive tea drinkers can decaffeinate
their tea easily at home. Because approximately
80% of tea’s caffeine is released immediately,
simply infuse tea leaves in hot water for
30 seconds, discard liquid, add more hot water
and steep again. This method naturally removes
almost all of tea’s caffeine but little of its flavor
and aroma.

How To Brew Iced Tea

The standard American practice of making iced tea
is to use a commercial powdered mix or tea bags from
the local grocery store. Remember that commercial
teas are made from dust and fanning tea grades, which
have astringent tannins and 3-4 times the amount of
caffeine found in quality leaf tea. After adding sugar
to hide the bitter taste created by the tannins, coupled
with the high caffeine content, it’s no wonder the
consumption of iced tea causes summer jitters and
dehydration.

The sun brewing method of making iced tea creates
a rich liquor, and tends to mellow the tannins.
However, the caffeine content of the tea is easily
doubled or tripled, due to the length of time the tea
bags are in the water. My mother always loved sun
tea made with Lipton tea bags. Could this be why
my stomach and tongue do somersaults whenever
I see iced tea served in restaurants or at picnics?

A healthy way to brew iced tea is to begin with
a quality tea and high quality water. Ceylon teas are
commonly used for iced tea, due to their rich liquor,
absent of cloudiness. Using the directions for making
hot tea, follow steps 1-3. In step 4, add one-third
more loose tea to the tea sock. Follow the infusion
time suggested for a regular pot of tea. Remove the
tea sock, and allow the tea to cool naturally. Once
cooled, serve over ice in a glass or pitcher. If you
wish to sweeten the tea, consider using simple syrup
or Italian sweet syrup. Cane sugar does not dissolve
easily in iced tea; it tends to settle in the bottom
of the container, which causes excessive use of sugar
to obtain the desired sweetness.

It is best to prepare the tea at least one hour before
serving to allow cool-down time. If you make the tea
immediately before serving, the ice needed to cool it
quickly may dilute the strength, flavor, and taste of
the tea. You can use loose tea, with natural paper
filters, in commercial electric iced tea makers.
Iced tea can be safely made the night before, and
it will keep in the refrigerator for 1-2 days; however,
fresh is always best.



	© 2008 Vintage Teaf Leaf How to Brew Tea the Vintage Tea Leaf Way Making a perfect pot of tea is an enjoyable art. Using high quality tea, the appropriate tea accessories, and fresh spring or filtered water will enhance the taste and pleasure in every teacup or porcelain tea mug. The best quality water is absent of chlorine and sulphur. Never use distilled water, which is absent of mineral content, and results in a flat taste. Vintage Tea Leaf brews all tea with SpectraPure filtered water, which maintains the correct mineral content, known as TDS (Total Dissolvable Liquids). The ideal TDS is between 10 and 30 parts per million. Visit our website at VintageTeaLeaf.com for information on water quality and SpectraPure home water systems. *Step 1:* Start with cold water, and heat it to the prescribed temperature for the type of tea that you are preparing. Overboiling water past the prescribed temperature can cause a burnt, bitter taste of leaves or flat taste due to lack of oxygen. Different teas, herbal infusions, and fruit tisanes require different water temperatures. Black teas, dark Oolongs, herbals & tisanes: Near boiling; 210 degrees F Semi-fermented Oolongs: A little less than boiling; between 190 - 195 degrees F Chinese green teas: about 185 degrees F Japanese green teas & white teas: about 170 - 180 degrees F You can use a tea or cooking thermometer to check the temperature of the water, but experience and taste are the best teachers. *Step 2:* While the tea water is heating, place hot tap water into a bone china, porcelain, stoneware, or glass teapot to warm the pot. Drain the water from the pot when you are ready to start steeping the tea. Never use a silver or metal teapot, because it can cause the tea to have a metallic taste. If you wish to use your beautiful silver tea service, simply heat the silver teapot with hot water, then drain it just before pouring in fresh-made tea from a bone china teapot. *Step 3:* Place a tea infusion sock into your warmed teapot. You can purchase a large, reuseable, 100% cotton tea sock from the Vintage Tea Leaf for $6.00. This tea sock is suitable for any size of teapot, or for a single mug of tea. The Tea Mistress never uses metal teaspoons, or metal tea balls, for making tea, because they give tea a metallic taste. Quality tea expands from two to five times during steeping. The use of metal implements inhibits the tea leaves from breathing and expanding to reach their full taste and aroma. *Step 4:* Place tea leaves into the tea sock, and pour hot water over the leaves. Carefully place the lid of the teapot on top of the tea sock. Set your timer for the proper infusion time. The amount of tea leaves to use is different for each tea, and depends on the size of your teapot and your personal taste. As a starting measure, the Tea Mistress suggests one teaspoon of loose tea per cup, or three tablespoons of loose tea per pot. If your tea is too strong, decrease the amount of tea that you use; if it is too weak, increase the amount of tea. Do not change the infusion time to change the strength of the tea. Tea Steeping or Infusion Chart Green teas: 1 to 2 minutes Oolongs: 1-1/2 to 2-1/2 minutes Black teas: 3 to 4 minutes Chai: 5 minutes Herbals: 5 to 7 minutes White teas: 7 to 8 minutes Tisanes: 7 to 9 minutes The above times are not an exact science, but serve as a reference guide. Your personal taste can affect your choice of infusion times. When you purchase quality loose tea at the Vintage Tea Leaf, you receive the tea in a special bag that keeps the tea fresh. The recommended water temperature and infusion time is marked on the bag *Step 5:* When the timer rings, remove the tea sock with tea leaves from the teapot, and dispose of the leaves. Remember that garden and house plants love tea leaves, but kitchen drains do not. *Step 6:* Place a tea cozy over the teapot to keep your artfully prepared tea hot and tasty to the last drop. *Step 7*: Relax, enjoy your tea, and remember that practice makes perfect! How one takes tea is a personal preference: tea may be taken clear, with milk or lemon, with honey, sugar cubes, or sugar alternatives. Use of a tea strainer will increase oxygen to awaken the taste.				Decaffeinate at Home Caffeine-sensitive tea drinkers can decaffeinate their tea easily at home. Because approximately 80% of tea’s caffeine is released immediately, simply infuse tea leaves in hot water for 30 seconds, discard liquid, add more hot water and steep again. This method naturally removes almost all of tea’s caffeine but little of its flavor and aroma. How To Brew Iced Tea The standard American practice of making iced tea is to use a commercial powdered mix or tea bags from the local grocery store. Remember that commercial teas are made from dust and fanning tea grades, which have astringent tannins and 3-4 times the amount of caffeine found in quality leaf tea. After adding sugar to hide the bitter taste created by the tannins, coupled with the high caffeine content, it’s no wonder the consumption of iced tea causes summer jitters and dehydration. The sun brewing method of making iced tea creates a rich liquor, and tends to mellow the tannins. However, the caffeine content of the tea is easily doubled or tripled, due to the length of time the tea bags are in the water. My mother always loved sun tea made with Lipton tea bags. Could this be why my stomach and tongue do somersaults whenever I see iced tea served in restaurants or at picnics? A healthy way to brew iced tea is to begin with a quality tea and high quality water. Ceylon teas are commonly used for iced tea, due to their rich liquor, absent of cloudiness. Using the directions for making hot tea, follow steps 1-3. In step 4, add one-third more loose tea to the tea sock. Follow the infusion time suggested for a regular pot of tea. Remove the tea sock, and allow the tea to cool naturally. Once cooled, serve over ice in a glass or pitcher. If you wish to sweeten the tea, consider using simple syrup or Italian sweet syrup. Cane sugar does not dissolve easily in iced tea; it tends to settle in the bottom of the container, which causes excessive use of sugar to obtain the desired sweetness. It is best to prepare the tea at least one hour before serving to allow cool-down time. If you make the tea immediately before serving, the ice needed to cool it quickly may dilute the strength, flavor, and taste of the tea. You can use loose tea, with natural paper filters, in commercial electric iced tea makers. Iced tea can be safely made the night before, and it will keep in the refrigerator for 1-2 days; however, fresh is always best.

How to Brew Tea the Vintage Tea Leaf Way