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Tea Tips & Tea Essence Recipes
To Make A Good Cup Of Tea:
- Use a teapot of china, pottery or heat resistant glass. Wash with soap and hot water and rinse well after each using.
- Heat the teapot just before making tea by filling it with hot water. Let it stand until thoroughly heated, then empty it.
- Measure tea into the pot, allowing 1 – 1 1/2 tsp. tea per cup of water.
- Add freshly boiled boiling water.
- Cover pot and let tea steep 5 – 6 minutes. Never let it boil.
- Strain it into another heated pot or into cups. Serve with milk or thin cream, slices of lemon and sugar.
*found on loose page of old cookbook
Tea Essence Recipes
Method #1
1 cup dry tea
7 cups boiling water
- Steep for 10 minutes and drain. Add 1 cup of brew to 7 cups of water and it is ready to use.
Method #2
1 cup dry tea
4 cups boiling water
- Pour boiling water over tea and let stand for 7 mins. Strain into jars. When cool, cover and store. Use 1 cup of essence to 8 cups of boiling water to make tea.
Method #3
1 cup tea
8 cups boiling water
- Allow tea to steep for 10 minutes in the boiling water. Strain, cool and put in sealers. To make up, use one cup of this essence to six cups of boiling water. This essence can be kept for weeks, preferably refrigerated.
I’m not familiar with tea essence and found these recipes in some old notes of mine. I think the idea is to make a strong “concentrated” form of tea to store and then use to make regular tea. Maybe it’s a frugal form of keeping tea on hand?
If anyone has any more info on this, I’d like to hear it 
.
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i can tell you one reason for tea essence. orthodox jews, who don’t cook on the sabbath, consider steeping a tea bag in water to be cooking. therefore, they make tea essence ahead of time, and add hot water to it on the sabbath to be able to drink hot tea!
That’s something I never thought of or realized, thanks for sharing that info Rachel
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I remember reading that this concentrated tea is sometimes used when pouring tea for a crowd. The hostess can keep a kettle of water hot, and dilute the strong base brew for each cup of tea.
Also, I believe that this is what is used in Russian samovar tea services. The samovar keeps the water hot, which is dispensed from the spigot and used to dilute the steeped tea concentrate which is in a teapot that is part of the samovar service.
The church ladies at the Anglican church in Canmore use this method for large crowds. (Annual teas, dinners, quilt shows etc.) very handy! I have tried to actually freeze the concentrate in the deep freezer and then used it to make regular tea or iced tea…works fine actually. (I’m a big fan of English style brewing)
True Russian teas tend to be very “smokey” and robust so they were often made strong with hot water available on the side for those that preferred it diluted a bit and served with lemon.