Drinking a cup of tea seems like one of the easiest daily habits to do. Simply put a tea bag in the cup, add sugar, pour in boiling water and, finally, maybe a little milk. But there is a mistake that many of us make without realizing it, which compromises the flavor of the drink, making it bitter and unpleasant. Let’s see what error it is and how to avoid it.
The teabag-in-mug: the most common approach, but not always the best
According to a survey conducted by Saga Magazineas many as 68% of English people prepare tea using the teabag-in-the-cup method, while only 23% rely on the traditional teapot, and a small 9% opt for loose tea. Although this method seems convenient and quick, many people make a common mistake that ruins the taste of the tea.
The mistake that ruins your tea: Don’t crush the teabag
Angela Pryce, senior tea buyer for the Whittard brand, explained that one of the most frequent mistakes is to “crush the tea bag once it has been infused”. This action, which may seem harmless, releases tannic acids, responsible for the bitter and unpleasant taste that sometimes accompanies tea.
Why you should never crush your tea bag
Tannins are compounds naturally present in tea and other plants. These compounds are responsible for that astringent taste found in tea, coffee, wine and even chocolate. When you crush the teabag, a greater quantity of tannins is released, which gives the tea a decidedly more bitter taste. It is therefore advisable to delicately remove the sachet after approximately three or five minutes of infusion, without pressing it.
The Science Behind Stewing Tea: Do You Really Need to Wait?
Some experts, like those of BBC Science Focusstate that although crushing the sachet accelerates the release of tannins, the infusion process itself is responsible for the release of the flavor compounds and tannins. In fact, a longer infusion time leads to a greater concentration of all aromatic compounds, including tannin. Compressing the sachet, therefore, is just a way to speed up this process, without adding particular benefits.
Other factors that influence the flavor of tea
The quality of the water used also plays a vital role in determining the taste of the tea. Hard water, rich in minerals, can alter the flavor, while soft or filtered water is ideal for obtaining a richer and more aromatic infusion. So, if you want a perfect cup of tea, also take into consideration the type of water you use.
The order of ingredients: for those who add milk, it always goes last
If you are preparing tea with the tea bag in the cup, another important tip concerns the addition of milk. According to chemist Michelle Francl, a member of the Tea Advisory Panel, milk should only be added after the tea has reached the right infusion. If you put it in first, you risk lowering the temperature of the water, compromising the infusion and, sometimes, causing the milk to curdle.
To prevent your tea from being bitter and unpleasant, remember to never crush the teabag and add the milk only at the end. Also, don’t forget that water quality can make a big difference. By following these simple tips, you can enjoy a perfect cup of tea, without compromising on flavor.
