I recently got in a water cooler discussion at the Tavalon office about what is the perfect way to steep a cup of tea.
One person suggested that she prefers her tea to be full-bodied and “almost to the point of bitter.”
The other argued that they are missing out on the real flavours of the tea by letting the leaves steep so long.
They then turned to me and asked, as the tea expert, what my opinion was.
“Since you make the steeping suggestions on the labels, what do you think?” they inquired.
Well, this is how I answered:
What is the Perfect Way to Steep a Cup of Tea?
Different people enjoy tea in different ways, and for different reasons. I created the steeping suggestions on the labels to be just that: suggestions.
I always encourage folks to take these as a starting point at which they then can adjust to their individual palates.
Tea is a work of art and needs a master hand to bring out its noblest qualities. We have good and bad tea, as we have good and bad paintings – generally the latter.
Each preparation of the leaves has its individuality, its special affinity with water and heat, its own method of telling a story.
The truly beautiful must always be in it.