Teas & Tisanes: Various

So, how do you make tea and coffee?

First, boil the kettle.

But from then on, the varieties become really surprising, particularly if you are prepared to be delighted.

For some reason, we think of tea and coffee as universal beverages, which they really are (unless you’re Mormon or Rastafarian, of course). However, what I have found to be surprising is how very differently the various nations of this world make and partake of their tea or coffee. Herewith a description of some of the differences I’ve found.

Specialist equipment: For many of these variations I have found the “Turkish” coffee pot, with the pouring lip, to be extremely useful, especially if it is mid-sized and - most importantly in the making of the Indian chai with chai masala - has a non-stick bottom. So something you can place on the stove top, with a pouring lip and with a non-stick pan is strongly advocated. And not too small either, unless you really do live a bachelorette and introverted existence.

Turkish Tea

This comes with its own specialist equipment. They have a double pot upon the stove. At the bottom, water is kept boiling. In the top pot (kept hot by the steam rising from underneath) is very strong tea. When they pour the tea, the dark top pot is diluted by the hot water from below. It makes for a very strong tea, but not bitter. Sugar is added afterwards, to taste. 

Indian (Gujarati) Tea - Chai (Tea) with Chai Masala (Mixed spices for tea)

1 heaped teaspoon of loose tea leaves per mug

¼ tsp chai masala per two people*

½ mug water

½ mug milk

Sugar to taste - added from the beginning

*Or make you own by combining the following spices, all ground down into a fine powder: cardamom, cinnamon, cloves, ginger, and pepper.

Unlike most other nations, the Indians do not prefer the “tip of the tea leaves”, but rather the older leaves which make a stronger tea. Within India, the Gujarat’s were apparently traditionally the producers of chai masala. 

Put tea leaves, water, chai masala and sugar in pot on the stove. Bring to the boil.

Add milk, bring to the boil again, let simmer.

For strong tea, you can let the tea draw in the water before adding the milk, but if you prefer your tea weak, you can add the milk from the beginning.

This tea is absolutely delicious and a great favourite of ours.

Arabic Teas.

a) Mint Tea.

Make black tea the normal way, but before you pour it, put three to seven fresh mint leaves in each cup. Add sugar cubes to taste.

Alternatively, for a more aesthetic effect (and to impress your visitors) you can place a carefully selected sprig of mint in a glass tea-pot, pour over a tiny amount of boiling water, throw the water out, then add tea bag/s and fill with boiling water. Let it steep. Take out tea-bag(s) before serving.

Tea is usually served in a small glass ‘mugs’ lacking handles, and the tea-pot is often also glass. Black tea blocks the absorption of iron into the body, but Ammar assures us that mint leaves have the same effect as adding milk, so he never have tea simply black, but always with mint added.

The following are really tisanes - that is, a hot beverage made from infusing the leaves of plants that are not derived from the tea bush.

b) Chamomile Tea.

Pour boiling water over a handful of chamomile flowers. Let steep. Strain and drink – it’s particularly used for sore throats by many Muslim Arabs - well the Palestinians anyway.

c) Sage Tea.

Boil the kettle. Pour boiling water over a handful of dried sage on a pot on the stove. Let simmer for a few minutes. Pour into a mug, add one teabag – let it steep for a while, then drink with sugar if need be.

d) Mixed Flowers Tea.

Bring kettle to boil. Pour over mixed flowers and herb mixture (rose petals, thyme, sage, hibiscus and chamomile flowers) and let steep, preferably kept hot.

American Iced Tea

The Americans love their iced tea, particularly their sun-drawn tea. This was taught to me by my host mum (I was a Rotary kid) in Arizona. It is delicious, but does require a nice sunny country or state in order for you to make it. Find a nice clear glass or plastic container with a lid that shuts. Fill it with cold water. Add a number of tea-bags to the container (making sure that you screw the lid on tight against them to allow you easily to discard the tea-bags once you are done. Place container in the sun for the entire day. It gradually draws the tea out of the bags, but without the bitterness of the tannin. Once the tea is the right flavour/colour, discard tea bags, add copious amounts of ice and either mint or lemon chunks or orange pieces to the tea. Add sugar (preferably castor sugar) to taste. Sip in long cool glasses with a sprig of mint hanging down from the side.

Funny tea fact: Since the Americans love their iced tea so much - and for good reason, and are otherwise wedded to a coffee tradition, if you ask an American waitron for "black tea", you will probably be confronted with a blank stare, until you ask for "hot tea" - with hot water on the side.

Our take on it: we tend to make huge quantities of iced tea by simply steeping tea in hot water and then, for flavour, add possibly a fruit drink such as peach. Delicious and thirst-quenching and perfect for a party.