#TEA BAG SQUEEZER HOW TO#
If you must use teabags (they’re convenient and thus very popular), at least know how to use them properly. That only becomes an issue if you are steeping in a teapot and not in a mug or cup. There is also debate about putting milk in first or last. Keep a proper order to things - Steep the tea, remove the teabag (squeeze or don’t squeeze, as you prefer), and only then should you add milk, sweetener, lemon, or whatever you prefer.You might enhance the steeping process by stirring the bag around in the pot or cup. So, buy good quality whenever you can afford it. The better quality teas will need that extra time for their flavors to infuse fully into the water. Let the bag sit in your cup or pot of hot water for several minutes (3-5 minutes are recommended for most black teas).
Teabags steep differently than loose leaf teas - Most teabags are filled with dust, in part so that they steep faster, and this gives the misimpression that all you have to do is dunk them in the water for a few seconds to get a proper cuppa.You might also want to warm the teapot and cups before using them, too.
#TEA BAG SQUEEZER FULL#
And be sure to bring the water to a full boil - no tepid temps here - for your black tea (cooler water temperatures are for other tea types). Or buy a special tea blend for hard water. You can use a water softener, a filter, or bottled water. Pay attention to your water quality - Soft or filtered water will work best and let the tea infuse more fully than in hard water. The real issue with whether or not you should steep a teabag is knowing how to use one properly. Cargill, all rights reserved) Teabag contents exposed (Photo by A.C. A cup-fitting infuser basket means no teabags are needed. Squeezing puts the “dregs” into your cup - the tannins and oils that some claim can make your tea taste bitter but also a lot of those teeny tiny dust particle sized tea leaf pieces. However, when I was using teabags, I was definitely part of the anti-squeeze crowd, as shown in my previous article Putting the Squeeze on Tea Bags on this blog. Quite an array of teabag squeezing utensils are available to you, such as this one: Tea Bag Squeezer (ETS Image)įirst, I no longer steep tea using teabags, infuser balls, or infuser baskets that don’t fully fit inside the steeping vessel (like the one shown below). Or you can use a specially-designed utensil. Holding the bag between your fingers and squeezing is another method (could scorch your fingers, though).
.jpg "tea bag squeezer")
Pressing the bag against a spoon is one way to squeeze (considered unsightly by some). They also see this as a way to get every drop from your tea dollars and keep your tea time less messy by avoiding overly soggy bags dripping everywhere. Adding milk and/or some kind of sweetener will further cover any tiny bit of extra bitterness there might be. They claim that the tea flavor is not affected, especially if you tend to steep up your black tea fairly strong. The main objection to squeezing, that is, the excess of tannins that gets into your teacup, is countered by the pro-squeezing crowd by saying that the amount is insignificant unless you’re drinking an extremely high quantity of tea daily. Is it true? Should you leave those last few drops behind or risk adding them to that perfect brew in your cup? The sentiments among die-hard teabag users seems to be split fairly evenly and is also directed at black tea, since other types of tea and those herbals (often misnamed as “teas”) contain much lower amounts of tannins or none at all. The story is out there about not squeezing that last drop out of your teabag so you don’t get an excess of tannins in your tea.
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