Tea fans, look no further. Put down your google searches for the exact water temperature or steeping time for your black, green, white or herbal teas.
I, a certified tea drinker, have figured out the secret to the art. I can help you brew the perfect cup of tea without memorizing any pesky numbers or measurements.
And if you want to enjoy the same, be sure to follow my steps exactly.
I will typically start my day by immediately making a beeline straight for the electric kettle, ground zero for me getting my caffeine fix, and with the best intentions, get some water boiling.
My next step, and this is the most crucial, is to not be there when the water is ready.
Do literally anything else – shower, go back to bed, cook breakfast, mow the lawn, do a 5K, track down your dog outside – just make sure you’re not there when the kettle pings, ‘I’m done.’
Only return once the water becomes lukewarm and unusable, a memory of the tea it could have been.
At that point, after mentally kicking yourself, get it started again. And, because everyone’s attention span is so short these days, immediately get caught up in something else again.
Maybe this time, come back a bit quicker than the first, as if we’ve learned something from the last round.
The water, again, isn’t hot at this stage. But it might still be warm and tempting enough to just pour it onto some tea leaves or a tea bag and call it a day.
But if you’re a tea connoisseur like myself, you know that’s not enough. You must stay strong and repeat this process at least once more in order to really get the most out of the tea.
At some point, I’ll finally catch the water at the prime time: right after boiling. All it takes from there is a quick pour, and you’re well on your way to the perfect cup.
(Forget about measuring out the tea leaves if you go loose leaf. Just feel in your heart the right amount and trust the stars to guide you.)
You might think that at this point the hardest part is over. All that’s left is for it to cool and to drink it.
But the next few minutes can make or break it.
Because at this stage, the tea is, theoretically, ready but still too hot to drink. (Unless, of course, you’re a dragon who cannot be killed by fire.)
And as everyone knows, there’s only two tea temperatures: scalding hot or might as well make it an iced tea.
And the window between those two stages, like the transition between summer and winter in Georgia, is mere seconds.
Maybe you’ve heard before about how the ideal temperature for tea mimics the same temperature as holding someone’s hand?
If that holds true, I tend to return for my tea only after it reaches the same temperature as a corpse’s hand.
Well, there’s always the next cup.