Some years ago, I had the pleasure of studying privately,
with Pearl Dexter, one of Americas leading authorities on tea and publisher of “Tea
A Magazine.” I traveled to her home in
Scotland, Connecticut and spent several days learning as much as I could, in
that amount of time, about tea. One thing became apparent very quickly; the
more you know, the more you realize you don’t know.
The study of tea is much like the study of wine. It is deep,
steeped in history and has committed, passionate, people who love to drink it.
Pearl is one of those people. Tea is her passion in life and she holds a wealth
of information on the subject. In fact, tea is her life
I learned about the history of tea, where it is grown, how it
is blended, how to make it and the different categories of tea. Also, learning
to taste it with a discerning palate since I tasted a multitude of different teas
increased my appreciation for this drink that is consumed more than any other
beverage, except for water, in the world.
Pearl also took me into New York City where we visited some
of the best places to have tea in the city at that time; the St. Regis Hotel for
afternoon tea in the English style, Ito En for the Japanese experience, Toraya
where we sampled food made with green tea and Fauchon, where we saw how the
French do it.
Those few days piqued my interest on the topic of tea and
also gave me a tremendous appreciation for the subject. I continue to drink it,
enjoy it and even tutor or lecture on the subject occasionally. I will always
be grateful to Pearl for sharing her knowledge and love of tea with me.
To learn more about her or find out how to get her magazine go to www.teamag.com
One of the many things Pearl shared with me was her recipe
for tea concentrate. This can be done ahead of time when brewing tea for large
numbers of people.
Tea Concentrate
6 cups boiling water
9 teaspoons of loose tea or 9 tea bags
In a tea kettle bring fresh cold water to a rolling boil.
Pour over tea bags (or loose tea) in a teapot. Infuse for
3-5 minutes for black tea, adjusting for personal taste.
Avoid infusing longer than suggested as it will make the
tea bitter. If stronger tea is desired add more tea.
Add 6 cups hot water, just before serving, (or half water
to half concentrate
What is your favorite tea?
It sounds like a lovely experience Karen.
Wonderful too that tea is gaining such a following. Do you remember the years when, if one dared to order tea in a restaurant, it was a bag floating in a mug of lukewarm water?
I’m enjoying green tea lately but will willingly sit down to share any cuppa!
I do remeber that Suzanne. We have come a long way. I am delighted to see the increased interest in specialty teas.
Thank you so much for adding the comment about tea turning bitter if you steep it too long. I never knew that. And, of course, when I have tried to steep it longer for a stronger cup of tea, in hindsight, I realize that is exactly what the problem was!
I am glad the information was helpful. Enjoy your tea!