The Recipe

When schedules are busy and minds occupied heating up some tap water in the kettle in a few minutes is ideal. The cue to pour is when steam really starts coming out. In the meantime, you open the pantry cabinet door, don't even flick the light on as you quickly reach and grab the tea bag out of the box it came in. By the time you grab a mug and spoon and pull the milk out the hot water is ready and moments later you're testing to see if it is too hot to drink. Tastes like tea. Nice and warm. Getting hydrated. And then onto the next.

With loose leaf tea and all tea really, but science itself it a ritual. After a while you have the wisdom of your favorite recipe. You create your own methodology and can recommend this type of tea over that and vice versa. Start with someone else's recipe and then make it your own.

Teaspoon Moroccan Mint

Most loose leaf teas require a teaspoon or two. Some teas brew well on the cooler side of boiling where as there are some that require extra heat or extra soaking time. Most cup of teas have 8-12oz(235-355ml) of water. That is the gist. You figure out the rest.

Depending on where you live, boiling tap water is usually just fine. But, go for the filtered if you prefer.

  • Let it boil a good couple of minutes, don't just take the kettle off the heat.
  • Take a teaspoon or so of your loose tea, put it in your cloth tea bag or infuser and rest it in your cup.
  • Look at the clock, note the time as you pour the water.
  • You can follow the recommended time, but then play around with how long you steep the tea, you may prefer a couple extra minutes of that Moroccan Mint.
  • Before you take your first sip, take a mindful moment to be present. Don't worry about the future. Don't dwell on the past. Open your senses and observe your tea. Maybe write down not only what you observe about your tea, but about yourself. 


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